Masa Sushi Gilbert

Inspector's notes

Observed buildup of food debris and miscellaneous items under cooking equipment on the cook line. Observed a buildup of dust on the walls near the ice machine. Observed black organic build up in the ice machine. Detail clean prior to the next routine inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no bodily fluid cleanup procedures or cleanup kit onsite. Provide procedures and cleanup materials. MCESD's cleanup procedures sent via email to PIC. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to re-inspection on 9/9

Inspector's notes

Observed a package of raw ribs above packaged raw tuna in the walk-in cooler. Both items were sealed in the manufactueres package. PIC relocated the raw ribs. 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.

Inspector's notes

Observed pot stickers in the top of the prep table with an internal temperature of 48'F. Pot stickers were discarded by PIC. Observed single service to go sauces stored at room temperature with an internal temperature of 79'F containing a mayo base (original container of mayo states refrigerate after opening), and an in house made cheese sauce. PIC discarded all to go sauces. Observed imitation crab in a container sitting in ice water with an internal temperature of 50'F. PIC relocated imitation crab to the prep cooler. Observed 5 containers of whipped cream with an internal temperature of 60-62'F. PIC discarded whipped cream containers. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection. ***2nd Repeat Violation***

Inspector's notes

Observed cut cabbage, cut lettuce and cooked broccoli without a date mark in the walk-in cooler. Per PIC these items were prepared yesterday. PIC provided dates to the containers at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection

Inspector's notes

Observed no time written down for both containers of sushi rice at the time of inspection. Per PIC both containers of rice were prepared at 11pm. PIC wrote down the time in their log book. Observed no recorded time for August within the log book. Discussed the importance of recording the time for each batch of sushi rice. Corrective Action: Corrected at time of inspection. ***2nd Repeat Violation***

Inspector's notes

Observed items served undercooked (sushi, sashimi etc...) without an asterisk to refer the customer to the consumer advisory statement. Provide asterisks to each undercooked item. Corrective Action: Correct prior to re-inspection on 9/9

Inspector's notes

Observed buildup of food debris and miscellaneous items under cooking equipment on the cook line. Observed a buildup of dust on the walls near the ice machine. Observed black organic build up in the ice machine. Detail clean prior to the next routine inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed imitation seafood, pork dumplings, and precooked portioned noodles at 49-53 deg f in the front and back reach-in cooler. some food safety strategies reviewed. suggested not to overfill the pan. keep excess noodles, and dumplings in the walk-in cooler. also noted extra paper towel placed under dumplings. suggested to utilize shallow metal pans. manager removed excess food. please ensure tcs food is kept at 41 deg f Corrective Action: Corrected at time of inspection.

Inspector's notes

the food establishment prepares sushi rice. , temperature indicted 81 deg f . no document to indicate time a s a food safety documentation. manager has a time as a food safety control daily log sheet. manager prepared a new daily log sheet. 4 hrs process reviewed with manager. per manager sushi rice is prepared at 11am, and replaced at 3pm. manager trained new staff on filling daily documentation. Corrective Action: Corrected at time of inspection.

Inspector's notes

proper placement for the onsite chemicals reviewed. noted in the salad prep. basins filled with cut lettuce, some cleaning chemicals, in a open bucket and some chemicals in a bottle placed on the prep. sink basins. manager reviewed with staff. manager, relocated /removed all cleaners and spray bottles. sinks were wiped and rinsed. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed wet wiping cloth placed on the food prep. stations in the front and back food prep. areas. manager discussed with staff. facility manager prepared quat ammonia sanitizer buckets. please store wet wiping cloth in a designated sanitizer solution. Corrective Action: Corrected at time of inspection.

Inspector's notes

**2nd repeat** Observed chemical dishwasher dispensing 0 ppm of chlorine sanitizer in final rinse cycle. All chemical dishwashers must dispense 50-100 ppm of chlorine to ensure proper sanitization of food contact surfaces. A work order was placed and 3 compartment sink was set up at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed potstickers, cut cabbage, raw chicken, and raw fish in the reach-in unit in the back kitchen with internal temperatures ranging from 47*F-53*F when measured with a probe thermometer. According to owner, all food had been placed in the unit about 2 hours prior. Food was out of temperature due to the unit not holding at 41*F and below. All TCS food in the unit was moved to the walk-in cooler or freezer to cool rapidly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach-in cooler in the back kitchen with an ambient temperature of 51.8*F when measured with a min/max thermometer. All cold holding units must maintain ambient temperatures of 41*F and below. A work order was placed and a re-inspection will be conducted by 6/26/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed dishwasher dispensing 0ppm chlorine sanitizer in final rinse. All chemical dishwashers must dispense 50-100ppm of chlorine to ensure proper sanitization of food contact surfaces. Three compartment sink was set up with quat sanitizer at time of inspection and maintenance was scheduled for dishwasher. Corrective Action: Corrected at time of inspection.

Inspector's notes

In reach-in unit in back of house kitchen, observed potstickers containing meat and mushrooms and jalapenos stuffed with tuna with internal temperatures ranging from 50*F-60*F when measured with a probe thermometer. According to owner, items had been prepped and placed in unit about two hours prior. All hazardous foods must maintain internal temperatures of 41*F and below. Potstickers and stuffed vegetables were moved to walk-in at time of inspection. Corrective Action: Corrected at time of inspection.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage - Observed rice scoop stored in room temperature water. Utensils must be kept in water that is 135*F and above, or kept dry and washed, rinsed, and sanitized every four hours. Correct By: Correct Prior To Next Routine Inspection

Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves - Observed latex gloves being used by employees. Latex gloves may not be used in direct contact with food due to some people having latex allergies. Please use gloves made from other material such as nitrile or vinyl prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-5-402.12, C: Grease Trap - Observed grease trap near dumpster with oil on the ground in the surrounding area. Please ensure grease traps have proper capacity to prevent overflowing and do not convey oil onto the ground as this could attract pests. Correct prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. - Observed person in charge (PIC) preparing sushi with bare hands. Bare hand contact with ready-to-eat foods is prohibited. Gloves, tongs, or other utensils must be used to prepare and handle ready-to-eat foods. Discussed proper handwashing and glove use with PIC. PIC washed hands and donned gloves at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing ///// Observed thawed tuna in reduced oxygen packaging in cooler. Please ensure fish in reduced oxygen packaging is removed from packaging prior to thawing or immediately upon completion of thawing. Tuna was removed from packaging at time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered ////// Please ensure there is a covered trash can available in the women's restroom. Correct By: Correct Prior To Next Routine Inspection