Icho Izakaya

Inspector notes: Observed sushi rice at 77*F the chef stated was leftover from last night in case an order was received before today's sushi rice had finished being prepared. No timestamp observed on the rice. 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. Food to be cooked and served within 4 hours from time it was removed from temperature control or discarded. Discussed that an acidified rice variance is required if rendering sushi rice shelf-stable. The chef discarded the rice at the time of inspection (see embargo.) 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 6+ canisters of indoor fogger insecticide in the employee restroom. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection

Inspector notes: Observed thawed packages of raw shrimp in ROP packaging with a label stating "Keep Frozen" in the prep cooler across from the cook line. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection

Inspector notes: Observed cotton wiping cloths in 0ppm quat sanitizer at the sushi area. Per PIC, the sani bucket was filled up from the dispenser. Observed 150ppm quat from the dispenser. Advised PIC to switch to a wiping cloth of another material that will not bind quat, or to add additional quat within range to allow for proper sanitizing. Advised PIC chlorine sanitizer measuring 50-100ppm may also be used without a quat binding effect. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

Inspector notes: Observed the in-use rice scoop stored in room temp water measuring 86*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Self-closing door to the employee restroom observed to not be functioning. Repair/replace door mechanics to allow for self-closing/self-latching