Mizu Japanese Restaurant, 4246 Albany Post Road Suite 7, Hyde Park, NY 12538 - Restaurant inspection findings and violations

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Business Info

Restaurant name: MIZU JAPANESE RESTAURANT
Address: 4246 Albany Post Road Suite 7, Hyde Park, NY 12538
County: Dutchess
Local health department: Dutchess County
Restaurant type: Restaurant
Total inspections: 13
Last inspection: 01/06/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 01/06/2016Re-InspectionAll violations in the previous inspection have been addressed.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • In use food dispensing utensils improperly stored
 12/24/2015Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Non food contact surfaces of equipment not clean
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
 09/04/2015Inspection
  • Non food contact surfaces of equipment not clean
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 03/23/2015Inspection
No violation noted during this evaluation. 12/17/2014Re-Inspection
  • In use food dispensing utensils improperly stored
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 12/02/2014Inspection
  • Improper thawing procedures used
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
 08/15/2014Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 04/30/2014Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 12/31/2013Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 10/01/2013Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 01/24/2013Re-Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 01/16/2013InspectionAmbient temperature of suhi case on sushi bar at 63 F at 2:45 pm. Temperature of foods within recorded at 60 to 63 F. Corrected- the following food items voluntarily discarded: approx 4lbs of tuna, approx 1 1/2 lbs of salmon, approx 1/4 lb of octipus, approx 1 lb of mackererel, approx 1lb of fish eggs, approx 3/4 lb of red snapper, approx 3/4 lb of shrimp, approx 1 lb of chopped spicy shrimp, approx 3/4 lb of cooked eel and approx 1/4 lb of cooked crab. Sushi case not to be used until adjusted or serviced and able to maintain food temps at 45 F or less.
  • Single service items reused, improperly stored, dispensed, not used when required
 12/05/2012Inspection

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