MIZU SUSHI ST CLOUD LLC
4045 13 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 11/19/2024
High Priority
4
Intermediate
0
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White flap located at the interior of ice bin
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs stored on handle of cart next to fryers on cooks line
- 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 at reaching cooler on cooks line
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on soda boxes at back kitchen Employee lunch bag stored on container of sauce
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at hallway where restrooms are located
- 08B-12-5:Basic - Stored food not covered. Sugar and salt not covered and stored under triple sink **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled on cooks line
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Steak in container lined with paper towel Cut vegetables stored in container lined with paper towels
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over garlic butter at reach in cooler on cooks line Raw salmon stored over cooked noodles at reach in cooler on cooks line **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing tuna in sealed individual bags not cut to allow oxygen to make contact with tuna before thawing,per manufacturer's guidelines
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lobster meat temping 47F per operator item came from walk in cooler to reach in cooler less than 2 hours. Operator iced down item for temperature recovery **Corrective Action Taken**
Food safety inspection conducted on 11/19/2024 revealed 11 total violations (4 high priority, 0 intermediate, 7 basic).