MASA SUSHI HIBACHI STEAK HOUSE health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed on the exterior and interior of the equipment.

5-205.15(B) Repair condensate leak in refrigeration units. /// Condensate leak observed in the W.I. freezer. 5-205.15(B) Repair slow or inoperative drain (indoor or outdoor). /// Slow drain observed for the mechanical dishmachine/3 compartment sink. 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc /// Observed numerous plumbing leaks in the facility.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors/walls/ceiling of the facility.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. /// Observed light bulbs not functioning under the hood vents. 6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning. /// Observed light bulbs not functioning in the facility.

Keep dumpster doors and lids closed. /// Dumpster door observed opened.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). /// Food safety manager certification not available.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Observed damaged flooring and walls in the facility. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors/walls/ceiling of the facility

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. /// Light bulbs not functioning in the kitchen and under the hood vent at the stove area.

5-205.15(B) Repair condensate leak in refrigeration units. /// Condensate leak in the W.I. freezer.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed on the exterior of equipment.

Keep dumpster doors and lids closed. /// Dumpster door observed opened.

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action). Mechanical dish machine did not dispense recommended concentration of chemical solution (chlorine) when in service.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime, grease and debris observed on equipment and fixtures throughout the establishment.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition. /// Observed damaged gasket to the R.I. make-table cooler.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Observed damaged flooring and walls in the facility.

5-205.15(B) Repair condensate leak in refrigeration units. /// Condensate leak observed in the W.I. freezer.

Keep dumpster doors and lids closed. /// Dumpster door was opened.

6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning. /// Observed several light bulbs not functioning in the establishment.

Maintain premises free of litter. /// Observed harborage of miscellaneous items such as used food containers outside the establishment near exit door.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime, grease and debris observed on the floors/walls and ceiling of the facility.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles. /// Observed personal employee food stored above food for sale/service.

5-205.15(A) Repair the plumbing system according to law. (sewage) /// Observed floor drain (front area) from the 3 compartment sink and the handwash sink that was not draining when sinks are utilized.

Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive) /// Observed raw eggs and raw meat stored above ready to eat foods in the W.I. cooler.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed on and in equipment, on fixtures, and storage shelves.

Post sign at all hand sinks that notifies employees to wash hands. /// Handwash signage not available at the handwash near the stove.

Provide only approved chemical sanitizers for application to food-contact surfaces. /// Observed chemical degreaser hooked up directly to the mechanical dish machine. COS - PIC removed chemical degreaser.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Observed damaged walls and flooring in the establishment.

5-205.15(B) Repair condensate leak in refrigeration units. /// Condensate leak observed in the W.I. freezer.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles. /// Observed several personal food items stored above food for service.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. /// Handwash sink in the women's restroom reached max hot water temp at 77F.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed on food equipment and fixtures.

(A)(2) Maintain TCS food at 41 F or below. /// Observed out of temp 44F-48F recently prepped crab salad, crab, and cream cheese in the R.I. make-table cooler. Ambient air temp reached 47F. COS - PIC moved items to W.I. cooler.