Wilkes-Barre’s Mizu Sushi Hibachi Japanese Restaurant fails state food safety inspection for third year in a row, 15 violations in most recent visit by state, dead insects under rice storage

Wilkes-Barre’s Mizu Sushi Hibachi Japanese Restaurant fails state food safety inspection for third year in a row, 15 violations in most recent visit by state, dead insects under rice storage

Wilkes-Barre, PA

 

Retail Food Inspection Report Conducted August 20, 2019

MIZU SUSHI HIBACHI INC.
244 HIGHLAND PARK BLVD
WILKES BARRE, PA 18702
570-822-3866

Following an inspection at the Mizu Sushi Hibachi Japanese Restaurant in Wilkes-Barre, the Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services stated the restaurant was not, “in compliance” with requirements of a retail food establishment. At the conclusion of the August 20, 2019, inspection Mizu Sushi was cited for 15 violations.

The state, generally, inspects restaurants unannounced annually. Mizu Sushi Hibachi failed to be in compliance in visits on December 18, 2017, and June 18, 2018. The restaurant passed an inspection on January 25, 2019, although they were cited for 6 less substantial violations. State inspectors increased the number of visits due to excessive violations.

The inspector made the following remarks in support of the violations found at the most recent inspection:

  • Fish was not removed from package for thawing as directed on package.
  • Observed a build up of residue and debris around the gasket on the ice machine lower door
  • Build up of old food residue on the exterior of bulk ingredient containers.
  • 50 dead insects under rice storage shelves bins.
  • Multiple food items in the walk in coolers held for more than 24 hrs were not date marked. Discussed date marking and provided guidance document.
  • Observed bulk rice bin to be cracked and in need of replacement.
  • Rust forming on shelves in the walk in cooler.
  • Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in all refrigeration equipment.
  • Build up of residues, debris and grime on the floor in multiple areas of facility (under equipment and shelves, and in the walk in coolers)
  • Containers of cleaner / sanitizer were stored alongside food ingredients under the ware wash sinks in the bar area.
  • A temperature measuring device for measuring manual ware washing wash and sanitizing water temperatures is not available.
  • Mechanical ware washing equipment had a mineral buildup observed inside.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Observed plastic containers with no handles being used as scoops and stored in bulk ingredients.
  • Scoops stored in bulk ingredients with the handle in contact with the contents.
  • Ice scoop stored on top of the ice machine on a surface that was not clean to sight and touch.
  • In-use knives and /or cleavers stored between table edges or between tables, an area not easily cleanable & sanitized.
  • Observed a case of avocados stored directly on the floor in utility area, rather than 6 inches (ca. 15 cm) off of the floor as required.
  • The hot water used for sanitizing in the mechanical ware washing machine did not reach 180 °F (ca. 82 °C) (or 165 °F (ca. 74 °C) for stationary rack). PIC directed to sanitize equipment in the sink until unit is functioning properly.
  • Observed a build up of black residue on the interior ceiling in the ice machine.
  • Build up of residues on the mushroom slicer.

About The Author

Don Shaw

Don Shaw journalist covering local news for The Pennsylvania Chronicle (717) 461-2107 don.shaw@pennsylvaniachronicle.com