Three Thirty Three

Inspector notes: Observed mashed potatoes in a hot holding well in the back of house at 120*F at time of inspection. Per PIC, mashed potatoes were made less than an hour to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection

Inspector notes: Observed multiple stacks of plastic containers stored as clean on drying rack in the dish area at time of inspection. When separated, clean water was observed in between the pans and pooled on the underside of rim. Discussed placing equipment and utensils in a self-draining, tilted and inverted, position that allows adequate air drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing

Inspector notes: Observed establishment utilized fresh wild-caught blue fin tuna as a raw ingredient in their sushi at time of inspection. Supplier invoice states product should not be served raw and only served cooked. Per chef, establishment received the fresh wild-caught blue fin tuna, portions and cures it utilizing kosher salt and vinegar and then freezes it for 3 days prior to using it on the sushi bar. If establishment is utilizing unexempt or fresh wild-caught fish raw, raw-marinated, partially cooked, or marinated-partially cooked fish and are served or sold in ready-to-eat form, the person-in-charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the establishment for 90 calendar days beyond the time of service or sale of the fish. Chef removed raw wild caught blue fin from menu at time of inspection

Inspector notes: Observed high temp dish machine in active use at time of inspection. Observed high temp dish machine's temperature at 120 to 122*F utilizing a min/max thermometer at time of inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. PIC called out repairman at time of inspection and has an alternative dish machine that they are able to utilize until the main dish machine gets fixed

Inspector notes: Observed multiple ROP'd raw wagyu beef and lamb chops that were reduced oxygen packaged by the establishment with missing date & time of when ROP occurred. Reviewed 48-hour ROP exemption with PIC at time of inspection. All packages must be labeled with the production date and time, held at 41*F or less and removed from the ROP package within 48 hours of being packaged. Chef labeled Rop'd wagyu beef and lamb at time of inspection

Inspector notes: Observed ROP'd mushrooms in the walk-in on top of RTE veggies for customers. Per PIC, ROP'd mushrooms are for the 'family meal'. Discussed with PIC all items for employees must be stored in a designated area below food for customers. PIC relocated at time of inspection. Repeat violation: 2nd Consecutive

Inspector notes: Observed high temperature dishwasher at bar reaching 145-150'F on final rinse after running multiple times. Dishwasher was actively in use at time of inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. PIC instructed bar staff to conduct all warewashing at back dishwasher until repairs are completed

Inspector notes: Observed no min/max thermometer for high temp dish machine at time of inspection. Must provide a min/max probe thermometer or other approved irreversible measuring device for establishment prior to re-inspection. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F

Inspector notes: Observed reduced oxygen packaged (ROP) bluefin tuna from 1/17 in prep table refrigerator in sushi area. ROP fish was embargoed. ROP of any food items over 48 hours and any fish items requires an approved variance. Also observed frozen dessert bases prepared from greek yogurt, and a separate ice cream base prepared from cream. In-house preparations of frozen dessert bases containing dairy requires an approved variance. 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 shellstock tags missing from oysters in reach-in cooler in sushi area. Also observed shellstock tags out of order and missing dates in general folder. PIC identified correct tags for shellstock and placed with oysters at time of inspection. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Implement process for shellstock and correct prior to re-inspection

Inspector notes: Observed ROP'd beef including product labeled 'For Fried Rice' and ROP'd salmon stored in walk-in cooler in 'Prepped Fish' area. All items were identified as for employee meals. Discussed with PIC all items for employees must be stored in a designated area below food for customers. PIC relocated at time of inspection