Tucson’s Steakhouse. 2750 S. 9th. Inspection February 25th. No violations.
Tom’s Appletree 2450 S. 9th. Inspection February 25th. No violations.
Daimaru Japanese Steak House 3045 S. 9th. Inspection Feburary 25th. Six priority violations.
P – FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables [Raw shell eggs stored above edame beans in TurboAire 2 door glass Reach in Cooler (RIC) Raw shell eggsstored above fresh vegetables in Walk in Cooler (WIC) COS Moved eggs to bottom of WIC. Eggs in RIC Voluntary destruction due to adulteration}
P – PHF/TCS Hot Holding – POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 57°C (135°F) or above.
[Lobster tail 105.3 degrees F held on side of fryer since noon, temperature taken approximately 3:00 PM COS Reheated Eel 73.5 degrees F held in toaster oven since approximately 10:30 AM COS VD].
P – PHF/TCS Cold Holding – POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5°C (41°F) or less.
[Raw shell eggs 51.3 degrees F in TurboAire RIC since yesterday COS Voluntary destruction Lettuce salad 48 degrees F, Noodles 53.6 degrees F, Rice
noodles 52.8 degreesF, in TurboAire RIC since approximately 11:00 AM ,temperature takem at 2:45PM Moved food to WIC on large trays in a single layer to chill].
P – RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5°C (41°F) or less for more than 7 days, with the day of preparation counted as Day 1. [Crab ragoon cream cheese filling date marked 2-12 inside TUrbo Arie RIC COS Voluntary destruction].
P – Chemical Storage (Not Above Food, etc.) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. [WD-40 and sterno stored above packages of single service items on shelves in back storage room COS Moved chemicals to the floor].
P – ROP (Fish)- Except for FISH that is frozen before, during, and after PACKAGING, a FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method. [Reduced oxygen packaged fish in sushi area RICs thawed without opening packages COS Open packages]