Eastwind Sushi & Grill
Last inspected: Oct 9, 2025
70
Score
Eastwind Sushi & Grill, located at 18555 N 59th Ave in Glendale, AZ, had a moderate risk inspection on October 9, 2025. This inspection identified one critical violation concerning hand drying provisions, along with two major violations related to warewashing equipment and cooling methods. The facility's inspection history shows a pattern of mostly low-risk findings across five scored inspections.
5
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Oct 9, 2025
Routine
1 critical violation. 2 major violations. 3 corrected on site.
70
Jun 13, 2025
Routine
1 minor violation. 1 corrected on site.
95
Mar 26, 2025
Routine
1 minor violation.
95
Nov 22, 2024
Routine
1 minor violation.
95
Jul 23, 2024
Routine
1 critical violation. 1 major violation. 2 corrected on site.
78
Violations — Oct 9, 2025 Inspection
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed the handwashing sink nearest the drink station, without paper towels available. Alerted PIC, who provided hand drying provision for the handwash sink at the time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap, and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing
6-301.12
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed dishwasher with 0 ppm of chlorine after multiple run cycles. The manager primed the sanitizer and serviced the dishwasher, which brought it back into compliance (50 PPM). Food-contact surfaces were properly sanitized at the time of inspection. The dishwasher is to be checked each morning on the first cycle of dishes. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels
4-501.114(A-E)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed miso soup (101°F) cooling out on the counter at ambient temperature. Alerted the manager, who stated the miso soup was cooked 1 hour prior to the temperature measurement. The miso soup was moved to a refrigerator to facilitate rapid cooling. Time Temperature Control for Safety (TCS) foods must be ACTIVELY cooled once they reach 135°F. Discussed keeping temperature logs to identify when items start the cooling process. Time Temperature Control for Safety (TCS) foods must ACTIVELY cool from 135°F to 70°F within 2 hours and from 135°F and to 41°F or less within a total of 6 hours
3-501.15(A)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants