Mizu Hibachi & Sushi

Critical Items

1. 3-501.16 Chicken on the steam table ranged from 118-131 – was removed and reheated but still below 135.  To reheat again to 165 F.
2. 4-703.11 Dishwasher still not sanitizing – to manually sanitize until corrected.

Non-Critical Items

Critical Items

1. 3-302.11 Eggs stored above ready-t0-eat product in the prep cooler – corrected.
2. 3-501.16 Chicken on the steam table at 118 F.
3. 4-703.11 Dishwasher is not sanitizing.

Non-Critical Items

1. 4-602.12 Food debris in the interior of the microwave oven.
2. 4-904.11 Forks are not presented with the handles up – corrected.

Critical Items

1. None

Non-Critical Items

Critical Items

1. 4-703.11 Dishwasher is not sanitizing – repeat.

Non-Critical Items

1. Guard over walk-in cooler fan is dirty.

Critical Items

1. 4-703.11 Dishwasher is not sanitizing.
2. 3-501.16 Butter is at 44 F in the walk-in cooler.
3. Ordinance: No one present at time of inspection with manager training – repeat.

Non-Critical Items

1. 5-202.12 No hot water available at the hand wash sink in kitchen.
2. 4-602.12 Food debris in the microwave oven at front counter.
3. 4-204.112 No thermometer in the walk-in cooler.

Critical Items

1. 3-302.11 Meat stored above vegetables in the walk-in cooler – corrected.
2. Ordinance: No one present at time of inspection with manager certification.

Non-Critical Items

1. 5-202.11 Faucets not functioning on kitchen hand sink. (Hand sink available at front counter)
2. 4-903.11 Carry out containers above prep cooler not stored inverted.
3. 3-305.11 Bags of carrots stored on the floor of the walk-in cooler.
4. 4-602.13 Food debris on the interior of the ice machine lid.

Critical Items

1. None

Non-Critical Items

1. 5-205.11 Pan sitting in the hand wash only sink.

Critical Items

1. 3-501.16 Product (beef) in the top of prep cooler at 43 F – new cooler ordered.

Non-Critical Items

1. 5-205.11 Thawing food product in the hand wash only sink – corrected.