Mizu

Observed cream cheese and site made spice mayo holding at a temperature above 41F in stand up cooler outside sushi bar area. CA: TCS foods cold held must hold at 41F or below. COS: Unable to determine how long product had been out of temperature therefore product was discarded.

Observed cream cheese and site made spice mayo holding at a temperature above 41F in stand up cooler outside sushi bar area. CA: TCS foods cold held must hold at 41F or below. COS: Unable to determine how long product had been out of temperature therefore product was discarded.

Observed ice maker not maintained clean to sight and touch. CA: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers at a frequency necessary to preclude accumulation of soil or mold. COS: PIC will have ice maker cleaned.

Observed employee cell phone and speaker stored above food. CA: PIC removed emplyee personal item to designated area away from food.

Observed multiple TCS foods in reach in cooler by sushi bar holding at a temperature greater than 41 F. CA: PIC discarded TCS foods.

Observed rice in rice cooker holding at 80 F. CA: PIC indicated that rice had been out for less than 4 hours and rapidly cooled rice to 41 F.

Observed several food items not in original container with no label as to what items are. CA: Manager labeled items.

Observed rice scoops stored in standing, room temp. water. CA: Manager removed water and placed clean utensils in clean containers.

Observed Cooked Time/Temperature Control for Safety Food (site made Kung Po sauce) was not cooled from 135F to 70F within 2 hours. Sauce began cooling at 1:00 p.m. and was at 111F at 2:40 p.m.