MIZU SUSHI ST CLOUD LLC
4045 13 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 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).
Inspection on 3/6/2024
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At soda boxes Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door located in hallway with bathrooms
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Ginger,soy sauce and cooking oils stored directly on floor throughout kitchen
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Salt and seasoning stored under sink at cooks line
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cart handles next to fryers at cooks line Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Salt and seasoning not covered at cooks line Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawed Tuna in vacuum sealed bag.Manufacturers instruction to expose tuna while frozen to oxygen before thawing.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour,cornstarch and salt in containers at dry storage not labeled
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed Tuna in vacuum sealed bag.Manufacturers instruction to expose tuna while frozen to oxygen before thawing.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Minced tuna,minced salmon and krab mix at sushi bar temping between 54F-60F. Per operator it was on counter less than an hour. Advised operator to put back in reach in cooler for temperature recovery. Rice in walk in cooler temping at 58F.Per operator it was on the counter less than an hour.Advised operator to put it in shallow pans **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spicy salmon made the day before not time marked at sushi bar
Food safety inspection conducted on 3/6/2024 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 7/26/2023
High Priority
4
Intermediate
1
Basic
7
Total
12
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.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice Corrected On-Site
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher didn't have triple sink set up correctly while washing pans. Educated employee **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. Miso soup and soy sauce walk in cooler Chicken wings walk in freezer
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table
- 25-05-4:Basic - Single-service articles improperly stored. To go containers not inverted Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Stored above prep table Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection Corrected On-Site
- 41-28-4:High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Employee washed and rinsed pan but didn't sanitize Educated and rehashed with sanitizer **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator recently made rice. Hadn't put mark on Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in sink by triple sink Corrected On-Site
Food safety inspection conducted on 7/26/2023 revealed 12 total violations (4 high priority, 1 intermediate, 7 basic).