Mizu Japanese Restaurant

Observed a bin of beef stored below a bowl of chicken. (COS- PIC moved beef away from chicken.)

RCA: Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and

(II) Cooked ready-to-eat food; and

(III) Fruits and vegetables before they are washed;

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas;

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed sushi rice on time as a public health control without a time documentation. Time and temperature were not recorded on the establishment log book. Advised PIC to ensure the sushi rice has a time documentation if is placed on time as a public health control.

Observed dish machine with a sanitizing concentration of 0 ppm in chlorine. (COS: dish machine is now dispensing sanitizer with a chlorine concentration of 50 ppm.) Advised PIC to maintain dish machine sanitizing concentrations of chlorine between 50-100 ppm at all times.

In the walk-in cooler, observed raw, shelled eggs stored above a box of soybean paste and butter while a container of raw chicken stored above buckets of sauces. (COS- PIC moved eggs and chicken were moved to the meat shelf.) Advised PIC to ensure all RTE and raw animal food items are separated at all times.

Observed butcher knife containing dried food debris. (COS- PIC place knife near 3-compartment sink to wash.) Advised PIC to ensure all food contact surfaces are cleaned and sanitized at all times.

Last inspection report is not posted in the facility. Advised PIC to ensure the most recent inspection report is posted in public view.

Observed employee sweeping floor and proceeded to prepare sushi without washing hands and another employee cleaning dish machine drainer, proceeded to wash dishes and placed washed dishes on shelf without washing hands. Advised PIC to ensure to wash hands when changing tasks.

Observed TCS (raw chicken, steak, cooked pork, cooked veggies, raw scallops, soy eggs, and raw tuna) food items cold-holding in the sushi cooler and prep-top cooler above 41 F. (COS- PIC disposed food items in the trash.) Advised PIC to ensure all TCS food items are cold-holding at 41 F or below at all times.

Observed raw steak and raw chicken, cold-holding above 41 F. Inspector directed PIC to dispose food items. However, observed employee cooking unsafe food items and served to consumer. Advised PIC to dispose any unsafe, adulterated and/or contaminated food items immediately.

Observed PIC unable to control and train employees on the following risk factors:

1. Proper handwashing procedures and where to wash;
2. Eating and drinking in the kitchen;
3. Clean-up procedures for vomiting and diarrheal events;
4. Disposing unsafe food;
5. Covering food;
6. Cleaning and sanitizing procedures of food-contact surfaces;
7. Consumer Advisory for raw and undercooked foods; and
8. Cold-holding of TCS foods.

Advised PIC to create a plan and train all employees to control these risk factors as soon as possible.

Observed water bottle and a personal tumbler stored on the prep table. Advised PIC to ensure all personal items are store below or away from food service items and food prep area. Also, use a single use cup with a straw and lid in prep area, store below prep table.

Observed hand washing sign, soap, and paper towels at sushi prep sink. Advised PIC to ensure hand sinks are only used for hand washing.

Observed assigned hand sink without any water. Employees wash hand sink with water at 76 F.

No clean up policy observed. Advised PIC to have an effective clean-up procedure for vomiting a diarrheal events on premises at all times.

Observed sliced onions and broccoli in the walk-in cooler, while panko crumbs, sliced cucumber and avocado, and flour, tempura batter and panko stored and not used for prep without a cover. Advised PIC to ensure all food items are covered when not in use.

Observed employee cleaning dishes with 98 F water and placed washed dishes on the rack without using a sanitizing method. Advised PIC to ensure employees are trained to wash, rinse, and sanitize.

Observed sashimi (fish) and steak hibachi items not indicated on the menu as raw or undercooked. Advised PIC to ensure to indicate all food items that will be served raw or undercooked.

Last inspection report is not posted in the facility. Advised PIC to ensure the most recent inspection report is posted in public view.

Observed cup being used as a scoop in rice and flour bins. Advised PIC to refrain from using cups and to use a scoop with a handle, with the handle not touching the food.

Observed dust accumulated on the air filter vent above the ice machine. Advised PIC to clean all walls, floors, and ceilings to reduce the risk of accumulation.

Observed hand washing sign, soap, and paper towels at sink PIC states is used for sushi prep. Advised PIC to ensure hand sinks are only used for hand washing.

Observed dish machine with a chlorine concentration of 0 ppm. COS- Dish machine corrected to 50 ppm chlorine. Advised PIC to maintain dish machine at a concentration between 50-100 ppm chlorine at all times.

Observed dish machine with a chlorine concentration of 0 ppm. COS- Dish machine corrected to 50 ppm chlorine. Advised PIC to maintain dish machine at a concentration between 50-100 ppm chlorine at all times.

Observed vacuum packaged raw tuna thawing in the walk-in cooler with packaging intact. Advised PIC to remove raw fish from vacuum packaging before thawing.

Observed box of raw tuna stored above a container of shredded carrots. (COS: PIC moved carrots bin away from raw fish.) Advised PIC to rearrange walk-in cooler to where all raw food items are below ready-to-eat food items and unwashed vegetables at all times.

Observed cooked rice in the rice cooker and egg rolls on the fryer holding below 135 F. Advised PIC to ensure all food items are hot-holding above 135 F at all times.

Observed more than 3 priority violations during inspection. Advised PIC to create a procedure and ensure employees are following procedures to reduce the risk of contamination.

Observed hand washing sign, soap, and paper towels at sink PIC states is used for sushi prep. Advised PIC to ensure hand sinks are only used for hand washing.

Observed no paper towel at hand sink.
(COS: PIC supplied hand sink with paper towel.) Advised PIC to ensure all designated hand sinks are supplied with soap and paper towels.

Observed white tuna on the menu, however, escolar is in the facility. Advised PIC to rename white tuna as escolar on the menu.

Observed boxes of raw chicken stored on the floor.
Advised PIC to keep all food service items at least 6 inches off the floor.

Observed raw chicken stored in non-food grade grocery store bags. Advised PIC to ensure all food items are stored in food-grade containers.