Mizumi Buffet And Sushi

Basic – Equipment in poor repair

Observed reach in cooler gaskets torn. Repeat Violation

Basic – Food stored on floor

Observed various buckets of food being stored on floor in dry storage area.

Basic – In-use knife/knives stored in cracks between pieces of equipment. Located between prep table. Manager removed. Corrected On-Site

Basic – In-use wet wiping cloth/towel used under cutting board. Manager removed. Corrected On-Site

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in kitchen area.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Observed kitchen equipment soiled with accumulated grease buildup.

Basic – Observed prep table shelves with rust that has pitted the surface.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Manager removed.

Basic – Reach-in cooler shelves with rust that has pitted the surface.

Basic – Reach-in cooler/ freezer interior/shelves have accumulation of soil residues.

Basic – Stored food not covered

Observed various pans of white fish stack on top of each other with the bottom of the above pan coming in direct contact of food. Repeat Violation

Basic – Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on on bar counter in customer reach.

Basic – Time/temperature control for safety food thawed in an improper manner

Observed clams and crawfish thawing at rooms temperature. All located on cart in kitchen area.

Basic – Water draining onto bucket from ceiling. Located in kitchen area.

Basic – Working containers of food removed from original container not identified by common name

Observed rice and flour removed from their original containers placed in plastic containers and not labeled.

High Priority – Container of medicine improperly stored

Observed bottle of medicine stored on shelf about prep table. Manager removed. Corrected On-Site

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing

Observed employee clean wiping cloths in hand washing sink behind buffet line. Manager coached employee and cleaned sink. Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. Corrective Action Taken