Sushino Mexican Roll #2

Inspector's notes

Observed no Certified Food Protection Manager at time of the inspection. Discussed with the person in charge that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per owner, it will be done prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager at time of the inspection. Discussed with owner that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per owner, it will be done prior to the next routine inspection.

Inspector's notes

Observed the hot water at the hand-washing sink less than 100 degrees F. at time of the inspection. Discussed with operator that handwash sinks must be supplied with hot water of at least 100°F, at all times. Facilities must be maintained in a condition that promotes handwashing. Owe connected the hot water pump during the inspection, and the water was at least 100-degree F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the operator using time as control on sushi rich, without a time stamp or documentation. Discussed with the owner that time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Operator corrected at time of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed there to be no hand drying paper towels at the handwashing sink. PIC supplied paper towels at time of inspection. Hand drying towels must always be available at all hand washing sinks. Residual moisture on the hands can increase the level of touch-contact associated bacterial transfer following handwashing. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Hand washing sink blocked with a bus tub and other dishes inside. PIC cleared the hand washing sink at time of inspection. Handwashing sinks shall be maintained so accessible at all time. Informed the PIC that employees are likely to practice good handwashing habits when handwashing sink is easily accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

An open container of raw chicken stored above containers of red and green salsa and cut veggies inside the reach-in cooler. PIC re-arranged products and followed proper food storage hierarchy. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment did not have a probe thermometer on site or accessible at time of inspection. They offer boneless chicken wings which are cooked from raw. Menu also includes other TCS foods such as cut tomatoes, cheeses, imitation crab, and more.

Inspector's notes

Establishment uses a chlorine solution to sanitize food contact surfaces but did not chlorine test strips available and easily accessible.

Inspector's notes

Establishment uses a chlorine solution to sanitize food contact surfaces but did not chlorine test strips available and easily accessible.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed there to be no hand drying paper towels at the handwashing sink. PIC supplied paper towels at time of inspection. Hand drying towels must always be available at all hand washing sinks. Residual moisture on the hands can increase the level of touch-contact associated bacterial transfer following handwashing. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Hand washing sink blocked with a bus tub and other dishes inside. PIC cleared the hand washing sink at time of inspection. Handwashing sinks shall be maintained so accessible at all time. Informed the PIC that employees are likely to practice good handwashing habits when handwashing sink is easily accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

An open container of raw chicken stored above containers of red and green salsa and cut veggies inside the reach-in cooler. PIC re-arranged products and followed proper food storage hierarchy. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment did not have a probe thermometer on site or accessible at time of inspection. They offer boneless chicken wings which are cooked from raw. Menu also includes other TCS foods such as cut tomatoes, cheeses, imitation crab, and more.