Wilkes-Barre Mizu Sushi inspection; 11 violations, ice machine, a food contact surface, with black mold-like residue, 5-10 small flying insects around the hand wash sink

Wilkes-Barre Mizu Sushi inspection; 11 violations, ice machine, a food contact surface, with black mold-like residue, 5-10 small flying insects around the hand wash sink

Wilkes-Barre,  PA

Mizu Sushi

244 HIGHLAND PARK BLVD
WILKES BARRE, PA 18702
570-822-3866

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 6/1/2020. As a result of that inspection, and due to the severity of the specific violations Mizu Sushi was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 11 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • Food Facility Person in Charge not able to produce records showing that raw or partially cooked ready to eat fish has been frozen by the facility or approved supplier as required, before use or sale. Person in charge contacted supplier for an updated letter which was presented to the inspector at the time of this inspection.
  • Refrigerator unit in sushi bar prep area did not maintain Time Temperature Control for Safety (TCS) foods at or below 41*F as required. Called to have unit repaired at the time of this inspection.
  • Refrigerator unit in back kitchen area did not maintain Time Temperature Control for Safety (TCS) foods at or below 41*F as required.
  • Food employee personal belongings (coats, chairs, vitamins) throughout food facility. Personal belongings shall be stored at a designated area within the facility.
  • Fish, crabsticks, cut vegetables, and sauces were held between 75-80°F, in the sushi bar area, rather than 41°F or below as required. All items were voluntarily disposed of at the time of this inspection.*
  • Floors and walls throughout the food facility are extremely dirty, and in need of cleaning.
  • Hood vent above fryer has build up of static dust and grease and is in need of more frequent cleaning.
  • Interior surface of ice machine, a food contact surface, observed to have black mold-like residue and was not clean to sight and touch.
  • Interior surface of soda machine ice chute, a food contact surface, was observed to have old food residue and was not clean to sight and touch.
  • The food facility does not have the original certificate for the certified food employee posted in public view. A copy was forwarded to this inspector at the time of this inspection.
  • Observed 5-10 small flying insects around the handwash sink across from the soda machine.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • The hot water used for sanitizing in the mechanical warewashing machine did not consistently reach above 160*F. Manual sanitizing will be done in 3 bay sink until machine is serviced.
  • Observed clean bowls and pans stored wet in a manner that does not allow for draining and/or air drying (wet nesting see below).

*The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food. These violations are considered, "Food Borne Illness Risk Factor" violations.

*Wet nesting refers to the practice of placing two recently-washed items together in a nested fashion, preventing proper airflow. In a moist, dark, low-air environment, unseen bacteria grows unchecked, and suddenly that mixing bowl is a biological incident waiting to happen. Even at high temperatures, the food or ingredients you place on that wet-nested kitchen equipment can act as an accidental insulator, or even as fuel for further bacterial growth.