Masa

Year by year

Inspections

1. Mar 17, 2026 Re-inspection · 2 core, 1 repeat
   • Not serious Core Repeat

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Replace the faucet handles on the handwash sink by the ice machine with wrist operated paddle style faucet handles.

     Correction: Employee handwashing sinks shall be non hand operated.

     Code 5-202.12 (C)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     Repair or replace leaking handwash sink faucets.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

2. Feb 12, 2026 Routine · 6 priority, 4 priority foundation, 10 core, 4 repeat
   • Serious Priority

     WHEN TO WASH

     Employees observed not washing hands after after removing soiled single-use gloves and applying new single-use gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

     NO BARE HAND CONTACT WITH RTE-FOODS

     An employee was observed handling ready-to eat tuna used for sushi with their bare hands.

     Correction: Employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw, shell eggs were observed stored over produce in the walk-in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. A handout has been provided on cooler organization.

     Code 3-302.11 (A) (1)

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw chicken was stored over beef which was stored over unwashed produce in the walk-in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use gloves are not discarded between tasks. An employee was observed plating ready-to-eat foods while wearing single-use gloves that had been worn to handle raw chicken.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

     Code 3-304.15 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The dishwasher is not sanitizing dishware at EPA registered label use concentration and is at [0] PPM chlorine.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     An employee was observed cutting cooked, ready-to-eat, chicken on a cutting board that had been used to cut raw chicken.

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on the topic of cross contamination prevention.

     Correction: The person in charge shall provide food safety training to employees on preventing cross contamination. Once a food is cooked, it cannot be placed on a work surface soiled by raw food.

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Containers storing food in cooling equipment was not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The handwashing sink by the dishwasher was unavailable for proper handwashing, as a coat was laid accross it, and the handwash sink basin held a box of trashbags.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap was not available at the food employee handwashing sink by the dishwasher.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

     Unwashed produce was observed stored over cut onions, cooked noodles, and bamboo shoots.

     Correction: Rearrange food storage so that unwashed friuts and vegetables are stored under or away from RTE foods. A handout has been provided on cooler organization.

     Code 3-302.11 (A) (8)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Storage containers of food were not labeled with the common name of the food.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Griddle utensils were observed stored in a pail of water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     The sushi display cooler is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     The cookline food prep table is not equipped with an integral or permanently affixed thermometer.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Left and right sushi undercounter coolers are not equipped with an integral or permanently affixed temperature measuring devices.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Plastic tote containers are being used to store rice and flour and and not ANSI/NSF or approved for commercial use by the department

     Correction: Unapproved equipment shall be removed from food service. Replace with food grade storage containers.

     Code 4-205.11

   • Not serious Core

     FOOD PREPARATION SINK

     Thawing was observed in the warewashing sink, though a food preparation sink available in the food establishment.

     Correction: The food preparation sink shall be used for food preparation such as thawing or vegetable washing.

     Code 4-301.16

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Single-use bowls were observed being reused as scoops in bulk food containers..

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Replace the faucet handles on the handwash sink by the ice machine with wrist operated paddle style faucet handles.

     Correction: Employee handwashing sinks shall be non hand operated.

     Code 5-202.12 (C)

   • Not serious Core

     USING DRESSING ROOMS AND LOCKERS

     Employee was observed preparing food with their cell phone set on the cutting board with the food.

     Correction: Provide lockers for employees and instruct employees to use lockers for storage of their personal clothing and possessions.

     Code 6-501.110

   • Not serious Core

     DRYING MOPS

     Wet mop heads were not hung to dry between use.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16

3. Nov 1, 2024 Routine · 1 priority, 2 priority foundation, 5 core
   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands while cutting steak. Employee was instructed to wear gloves or use tongs to handle steak.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The back of kitchen handwash sink is blocked by a chair. Keep handwash sink accessible.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink located at the front of the kitchen.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     All food storage containers need to be labeled as to contents. (squeeze bottles, plastic stoage containers at sushi bar, etc)

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Do not store utensils in bucket of water by the deep fryer. Store on clean dry surface after use.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The faucet to the handwashing sink in back of kitchen needs to be repaired or replaced.(Leaking, handles broken,)

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor area beneath the Pepsi cooler needs a thorough cleaning, the area between the deep fryers and griddle need cleaning.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

4. Nov 28, 2023 Re-inspection · No items found

   No violations cited.

5. Nov 8, 2023 Routine · 1 priority, 4 priority foundation, 3 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw meats, fish were stored over ready to eat foods in the walk in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to staff regarding food storage,equipment and properhygeine practices.

     Correction: The person in charge shall provide food safety training to employees on [activity].

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     All ready to eat foods held in cooler longer than 24 hrs need to be datemarked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Dawn dishsoap is not approved for handwashing. Must use proper soap for handwashing.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - LINEN AND NAPKINS - USE LIMITATION

     Do not cover food items in the coolers with cloth towels.

     Correction: Discard contaminated food and replace the linens in the containers or baskets each time the containers are used for a new consumer.

     Code 3-304.13

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Store all food off floor by 6 inches in the walk-in freezer/cooler and in the kitchen.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Do not store the large meat clever in between equipment. Provide a megnetic holding rack for knives.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)