Sushi Crush

Violations (4)

• 8CriticalCorrected on site

  Hands Clean and Properly Washed

  PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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: Observed food employee washing their hands at the handwashing sink next to the grill with their single use gloves still on. Predefined Comment: Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Gloves must be removed for adequate handwashing, Corrective Action: Corrected at time of inspection.

  Priority

• 9CriticalCorrected on site

  No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed

  PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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: Observed food employee slicing and handling lime wedges for beverage service with their bare hands at the server station near the soda fountain. Predefined Comment: Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Predefined Comment: RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

  Priority

• 15CriticalCorrected on site

  Food Separated and Protected

  PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: Observed a large metal bowl of raw chicken covered in plastic wrap stored on the shelf directly above a plastic wrapped pan of ready-to-eat mix in the walk-in refrigerator. Observed a pan of plastic wrapped raw breaded chicken stored directly on top of a covered pot of miso ramen soup. Predefined Comment: 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. Corrective Action: Corrected at time of inspection.

  Priority

• 10Corrected on site

  Adequate Handwashing Sinks, Properly Supplied and Accessible

  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: Observed chef rinsing knives at the handwashing sink near the grill before sanitizing. Handwashing sinks may only be used for handwashing. Predefined Comment: PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.