MIZU TEPPANYAKI AND SUSHI 3
809 CYPRESS PKWY
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 12/17/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawed , in Sushi Bar and Thawed White Fish in cookline make table . Operator instructed to discard. **Corrective Action Taken** - From follow-up inspection 2024-12-17: 3- Tuna thawed within packaging at Sushi bar , low boy unit. Operator discarded, **Time Extended** **Corrective Action Taken**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-12-17: **Time Extended**
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2024-12-17: **Time Extended**
- 41-27-4:High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 PPM , sanitizer bucket at Sushi bar. 100PPM **Corrected On-Site** - From follow-up inspection 2024-12-17: No bucket set up. **Time Extended**
Food safety inspection conducted on 12/17/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 12/16/2024
High Priority
6
Intermediate
1
Basic
9
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawed , in Sushi Bar and Thawed White Fish in cookline make table . Operator instructed to discard. **Corrective Action Taken**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink in kitchen food table top. Operator relocated,. **Corrected On-Site**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food placed in make table shelving , next to customers food not segregated and labeled. Operator removed. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
- 51-18-6:Basic - No copy of latest inspection report available.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed apples over cut washed . vegetables , in walk in cooler, operator relocated . **Corrected On-Site**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. operated placed in bucket. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over carrots on kitchen make table . operator relocated. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs stored on top level of make table and not in a container , eggs (55F - Cold Holding);placed overnight . Operator instructed to discard. On table top at Sushi bar roe (66F - Cold Holding)/1 hour . Operator placed inside unit. **Corrective Action Taken** **Warning**
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 PPM , sanitizer bucket at Sushi bar. 100PPM **Corrected On-Site**
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Buri, Amberjack or Kanpachi , Seriola rivoliana is being up sold as yellow tail, as per package shown by operator. **Warning**
Food safety inspection conducted on 12/16/2024 revealed 16 total violations (6 high priority, 1 intermediate, 9 basic).