Inspection Report

Business Name
Zu Izakaya Sushi & Ramen

Business Address
1939 E BASELINE RD GILBERT AZ 85233

Permit Number
FD2405861

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/30/2025

Grade
D

Priority Violation
4

Inspection Status
Re-inspection required

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: Observed person in charge (PIC) at front of house and person in charge in the kitchen unable to answer questions throughout the inspection about TCS (time and temperature controlled for safety) foods such as date marking and length of time certain foods had been in units. All PIC must be able to answer questions accurately during the inspection and have knowledge to prevent Priority violations. Discussed all questions and information with PIC at time of inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no certified food protection manager (CFPM) on duty. A CFPM must be on duty during all hours of operation. Please ensure a CFPM is on duty during all hours of operation prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 3

Description: Management and Food Employee Knowledge, and Conditional Employee; Responsibilities and Reporting

Comments:

2-103.11(O) - Priority Foundation: Person in Charge Duties; Employees Informed to Report Illness. 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/4620/AMC-Toolbox: Employee-Health Addl Notes: Observed no written illness policy for employees at establishment. Establishment must have a written illness policy and food employees must be informed of their responsibility to report to PIC information about their health and activities as they relate to diseases transmissible through food so that proper exclusion and restriction can take place when employees are ill. Please provide illness policy to inspector prior to re-inspection on 8/11/25. Corrective Action: Correct prior to re-inspection.

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed employee food and beverages amongst customer food in walk-in, reach in cooler, and on the dry storage rack. Discussed creating designated areas for employee food and beverages that is separated from customer food. Food and drinks were relocated at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

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 employee wash hands at hand sink for less than 10 seconds. Proper cleaning procedure for hands is as follows: rinse hands under warm water, apply soap, vigorously rub for 15 seconds, rinse under warm water and dry using approved methods for a total washing time of 20 seconds. Employee properly washed hands with warm water for 20 seconds at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 employee go from washing dirty dishes in the three compartment sink to handling clean dishes without washing hands at a designated hand washing sink. Employees must wash hands after engaging in activities that contaminate hands, such as handling dirty dishes. Employee was instructed to wash hands and did so at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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 hand sink behind the register blocked by a trash can. All hand sinks must be clear and easily accessible at all times to ensure proper hand washing is taking place. Trash can was moved at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed sauce containing mayo and sweetened condensed milk in the reach-in cooler with an internal temperature of 44-45*F when measured with a probe thermometer. Sauce was moved to the walk-in at time of inspection. Observed raw chicken at the bottom of the unit with an internal temperature of 45-46*F when measured with a probe thermometer. PIC was unsure of how long the chicken had been in the unit. Chicken was discarded at time of inspection. All TCS foods must maintain internal temperatures of 41*F and below. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources.

Addl Notes: Observed opened gallon of milk with a date mark of 7/21/25. Observed can of baby corn in the cooler below the self service area with a date mark of 7/15/25. All opened, ready-to-eat TCS foods must be discarded at the end of the 7th day, with the first day being the day of preparation or being opened. Milk and baby corn was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed container of cooked quail eggs in cooler below the self service area with an internal temperature of 60*F when measured with a probe thermometer. According to PIC, quail eggs had been prepped from a can shortly before inspection and placed in the unit. Discussed refrigerating cans before opening, or cooling opened canned goods in the walk-in cooler before placing in the self-serve cooling units. Quail eggs were moved to walk-in to cool at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed cooling methods and not tightly wrapping food in plastic wrap to allow cold air flow to the food. Discussed not storing cutting boards or utensils behind the faucet of the prep sink to prevent possible contamination. Discussed date marking requirements for open, TCS foods (must be date marked 24 hours after opening or prepping). Inspection report delivered via email. Inspection conducted with RS #789

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.