MIZUKI JAPANESE CUISINE

High Priority - Nonfood-grade bags used in direct contact with spinach. Educated operator on using food grade bags. Operator switched to food grade bag. Corrected On-Site Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.

Intermediate - No hot running water at three-compartment sink. Observed no hot water on left side of three compartment sink. Educated operator on fixing three compartment sink. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled in dishwash area. Operator labeled bottle. Corrected On-Site

Basic - Garbage can located outside has no lid or lid open/broken. Repeat Violation

Basic - Ice scoop handle in contact with ice. Operator fixed ice scoop. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Educated operator on storing wiping cloths in sanitizer. Operator placed wet wiping cloth in sanitizer. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed bucket up off floor. Corrected On-Site

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. Observed chlorine concentration at 0 ppm. Operator changed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with eggplants in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over eggplants in walk in cooler. Operator placed container of raw chicken on bottom shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed front bar hand wash sink used to store towels. Educated operator on hand wash only. Operator removed towels.Repeat Violation Corrected On-Site Repeat Violation

Intermediate - No hot running water at three-compartment sink. Observed no hot water on left side of three compartment sink.

Basic - Bathroom facility not clean. Observed buildup of debris along walls in men's restroom.

Basic - Bowl or other container with no handle used to dispense rice.

Basic - Garbage can located outside has no lid or lid open/broken.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Educated operator on not storing utensils in standing water. Operator removed water and utensils. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Educated operator on the importance of storing wet wiping cloths in sanitizer. Repeat Violation

High Priority - Toxic substance/chemical improperly stored by clean food equipment. Operator removed chemical. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at bar blocked by cart. Educated operator on maintaining hand wash sink accessible. Repeat Violation

Basic - Floor soiled/has accumulation of debris underneath hand wash sink at sushi bar.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks at wait station.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw beef stored above raw shrimp. Operator switched containers. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at sushi bar blocked by buckets. Operator removed buckets. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at sushi bar. Operator labeled bottle. Corrected On-Site

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator removed employee beverage. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Observed knife used to cut raw beef not washed and sanitized. Do not use equipment/utensils not properly sanitized. Educated operator on on proper sanitization. Operator washed knife in dishmachine. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw packaged beef stored with raw chicken in reach in cooler at cook line. Operator took out raw beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eel 48F cold hold, tuna 49F cold hold less than 4 hours in sushi bar reach in cooler. Operator turned down reach in cooler. Observed tofu 50F cold hold less than 4 hours. Operator placed tofu in bottom shelf. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sushi rice 89F hot hold less than 4 hours. Operator will use time as a public health control for sushi rice. Corrective Action Taken

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. Provided operator with written procedures. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic jug stored in hand wash sink at bar. Operator removed plastic jug. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in beverage/wait station. Operator placed paper towels at hand wash sink. 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. Operator completed forms before leaving inspection. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing date of training.

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottles. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Bar.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Food not stored at least 6 inches off of the floor. Observed food stored on floor in walk in freezer.

Basic - Improper storage of maintenance equipment that interferes with cleaning.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Sushi bar.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Operator removed water. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Salt/sugar container.

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 probe thermometer provided to measure temperature of food products.

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.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.