By Amy Silverman I'll be honest: Raw fish does not pass these lips. But I know enough to know that if you're going to eat it, you want it to come from a very, very clean place. The Maricopa County restaurant inspectors apparently understand that, too, because they seem to be particularly tough on sushi joints. Good.
I've certainly seen worse reports, but one bit in the recent inspection of Masa Sushi on Gilbert Road really turned my seaweed.
The sushi chef used his bare hands; the sushi chef did not wash his hands before he did put gloves on; the sushi rice was kept for longer than four hours.
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SHOW ME HOW
SOFT BOWL USED FOR SUSHI RICE FOUND MOLDY AND NOT EASILY CLEANABLE.