Ichiro

Inspector notes: Observed sushi rice at 96*F-104*F in rice holder with no time stamp indicating what time it was removed from temperature control. Per person-in-charge (PIC), they arrived at establishment at 11:30AM, immediately began cooking rice, and then removed cooked rice from cooker to mix with vinegar at 12:15PM. All TCS foods being held under time as a control were properly time stamped at time of inspection. Once removed from cooking equipment, establishment may store rice for up to 4 hours. Once 4 hours have passed, establishment must discard any remaining rice. Discussed time as a control policy and practices with PIC. 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. Establishment has a written time as a control policy posted

Inspector notes: Observed multiple packages of reduced oxygen packaging (ROP'd) raw Yellowtail, raw Albacore, raw Salmon, cooked shrimp, and cooked eggs located in standing reach-in freezer and lower refrigerated make table that were reduced oxygen packaged by the establishment with missing date and time of when ROP occurred. PIC discarded all ROP'd products at time of inspection. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances

Inspector notes: Observed sushi rice at 99*F-102*F with a time stamp start time of 4:30PM. Per PIC, rice was cooked starting at 10:30AM, concluded cooking at 11:00AM, left to briefly cool until 11:30AM, and transferred from heating equipment at 11:30AM. PIC discarded rice and sanitized container at time of inspection. Once removed from cooking equipment, establishment may store rice for up to 4 hours. Once 4 hours have passed, establishment must discard any remaining rice. Discussed time as a control policy and practices with PIC. 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

Inspector notes: Person in charge was unable to provide any documentation for proof of parasite destructions for their salmon they serve raw/undercooked. The person in charge must maintain documentation for parasite destruction from the distributor on site for all fish served raw/undercooked. Parasite destruction letter must state that for aquacultured fish, such as salmon, that: if raised in open water, are raised in net-pens, or are raised in land-based operations such as ponds or tanks, they must be fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection

Inspector notes: Observed raw unpasteurized whole shelled eggs stored directly on top of a plastic container of pickled ginger. Also observed containers of raw chicken stored above containers of to-go ready to eat pickled ginger and wasabi. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed cooked rice with an internal temperature of 56*F. Person in charge indicated that the rice was left at room temperature overnight (more than 6 hours) and they placed it into refrigeration when they arrived today. Cooked TCS (time/temperature controlled for safety) foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection