MIZU SUSHI ST CLOUD LLC

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sauce in reach in cooler underneath make table on cookline - operator moved shrimp to bottom shelf Raw fish over cucumber case in walk in cooler Corrective Action Taken Repeat Violation Priority: High Priority

Basic - Observed: Bowl or other container with no handle used to dispense food. Bowl inside of vegetable mix in make table on cookline Priority: Basic

Basic - Observed: Buildup of food debris/soil residue on equipment door handles. Handles on reach in cooler underneath make table on cookline Priority: Basic

Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack over three compartment sink next to dish machine Priority: Basic

Basic - Observed: Food stored on floor. Soy sauce buckets near ice machine Several raw meats in walk in freezer Repeat Violation Priority: Basic

Basic - Observed: Ice buildup in reach-in freezer and/or walk-in freezer. In white reach in freezer Repeat Violation Priority: Basic

Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Lobster thawing in standing water at room temperature on shelf across from three compartment sink Operator moved into cooler Corrected On-Site Repeat Violation Priority: Basic

Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline Priority: Basic

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm on first check, operator fixed chemical line, recheck 50ppm Corrected On-Site Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Lining several raw fish plates and pans at sushi bar

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut carrots in make table on cookline Operator removed chicken Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw scallops in walk in cooler Operator moved chicken Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Next to dish machine, blocked by cart Operator removed cart Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait staff area near hibachi station Operator stocked Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield of ice machine

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal Tupperware containers in reach in cooler underneath make table on cookline Operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of cigarettes, AirPod case on top of make table on cookline Operator removed Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Torn gasket underneath make table on right side on cookline

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Several items throughout facility Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in prep area

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature Operator moved to refrigeration to thaw Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at sushi bar

Basic - Working containers of food removed from original container not identified by common name. Containers of salt, sugar near handwashing sink on cookline

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator ran a few times and primed dish machine and got 50ppm reading Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken,beef and salmon stored over sauces and tempura at reach in cooler at cooks line Raw chciken over raw beef at walk in cooler Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored over shrimp dumplings at reach in freezer by cooks line Raw lobster stored over french fries

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

High Priority - Toxic substance/chemical improperly stored. Can of raid stored next to box of soda at dry storage shelf Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on make table at cooks line

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink had utensils in sink Corrected On-Site

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. Thawing tuna in sealed individual bags not cut to allow oxygen to make contact with tuna before thawing,per manufacturer's guidelines

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top of soy sauce bucket Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at hallway where bathrooms are located

Basic - Food stored on floor. Cooking oil stored on floor at storage area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at sushi bar

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

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

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

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

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs stored on handle of cart next to fryers on cooks line

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

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at hallway where restrooms are located

Basic - Stored food not covered. Sugar and salt not covered and stored under triple sink Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled on cooks line

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.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line

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

Basic - Carbon dioxide/helium tanks not adequately secured. At soda boxes Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door located in hallway with bathrooms

Basic - Food not stored at least 6 inches off of the floor. Ginger,soy sauce and cooking oils stored directly on floor throughout kitchen

Basic - Food stored in a location that is exposed to splash/dust. Salt and seasoning stored under sink at cooks line

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

Basic - Stored food not covered. Salt and seasoning not covered at cooks line Corrected On-Site

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.

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

High Priority - Container of medicine improperly stored. Stored above prep table Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection Corrected On-Site

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in sink by triple sink Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice Corrected On-Site

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

Basic - Food stored on floor. Miso soup and soy sauce walk in cooler Chicken wings walk in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table

Basic - Single-service articles improperly stored. To go containers not inverted Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Broken down Box in freezer holding wontons. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw prepped chicken over washed and cut vegetables. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dishwasher.

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.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 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.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for XING.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Advisory appears on menu but advised to put at sushi bar also. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on dishwasher.

Basic - Equipment and utensils not properly air-dried - wet nesting.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Habachi grill during show.

High Priority - Food prepared with soiled equipment/utensil. Hibachi chef bare handed raw shell eggs as part of his show, then proceeded to crack them and use the back of the spatula to slide eggs down onto the grill, then used same spatulas on hibachi to cook foods.

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. Sushi rice.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 90f advised time marking for 4 hours and discard. In the past, time as a public health control has been used with a chart to show compliance.

Intermediate - No soap provided at handwash sink. Sushi bar area.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dishwash area. Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu has consumer warning but recommended advisory on sushi bar.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use knife at habachi grill held in knife pouch on chefs belt. Pouch is not easily cleaned.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Sushi bar microwave heavily soiled.

Basic - No suitable facilities provided to store employee clothing and other possessions. Cell phone and sunglasses on shelf in wait station. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms cut prior to wash.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cook line covered with trays using it as a table Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to 3 bay sink Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In hand wash sink at sushi prep area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Cloth used as a food-contact surface and Paper towel used as liner for food container.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with soda on prep table at cookline Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Sushi prep employee

Basic - Fifty (50) foot-candles of light not provided at a food working surface. Prep area.

Basic - Food not stored at least 6 inches off of the floor. Cases of food in walk-in freezer, and cases of mayonnaise and sauces in kitchen prep area Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - No suitable facilities provided to store employee clothing and other possessions.

Basic - Plumbing system in disrepair. Cold faucet is not working in hand wash sink at the waiters station near by the kitchen entrance

Basic - Silverware/utensils stored upright with the food-contact surface up. Knifes in clean rack

Basic - Water leaking from faucet/handle. In waiters station

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Using for bulk sauces

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board attached to prep table at cook line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. At kitchen next 3 bay sink Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Waiters station handwash sink have sponges and brushes

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink next to 3 bay sink Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cardboard used to line food-contact shelves. Inside food containers

Basic - Floor soiled/has accumulation of debris. Under fryers

Basic - Food not stored at least 6 inches off of the floor. Water bottles cases near ice machine, cases of food at walking freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up side of fryers, exterior of food containers, fan cover walking cooler Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.