Mizu Japanese Steak House & Sushi
Inspection July 21st, 2023 Inspection Completed – No Further ActionThe establishment has met the required standards at the time of inspection.
Violations
Code | Description |
---|---|
23-24-4 |
Basic – Buildup of food debris/soil residue on equipment door handles. |
36-06-4 |
Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen at cookline. |
14-05-4 |
Basic – Cardboard used to line food-contact shelves. Stove area of kitchen. |
14-09-4 |
Basic – Cutting board has cut marks and is no longer cleanable. Several boards throughout kitchen grooved and stained. |
40-06-5 |
Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of dishwasher. |
14-11-5 |
Basic – Equipment in poor repair. Beer tap cooler with broken gasket. |
31B-04-4 |
Basic – No handwashing sign provided at a hand sink used by food employees. Sushi bar area sink. |
23-03-4 |
Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk containers in kitchen moderately soiled. |
22-16-4 |
Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Several units throughout kitchen. |
14-06-4 |
Basic – Wood food-contact surface not properly sealed. Plywood type covers and table tops in kitchen. |
03A-02-5 |
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Advised rapid chill to 41 or colder. salmon 45f |
11-27-4 |
Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. |
22-02-4 |
Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. nCan opener blade heavily soiled. |
- Ownership Changed: Current
- Rank:
- Expiration Date: 04/01/2024
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