Murasaki, 1491 Stillwater Blvd, Stillwater, MN 55082 - Restaurant inspection findings and violations

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Business Info

Restaurant: Murasaki
Address: 1491 Stillwater Blvd, Stillwater, MN 55082
Total inspections: 3
Last inspection: Dec 8, 2011
Score
(the higher the better)
68
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • THE COLD WATER LEAKS AT THE COOKS LINE HANDWASH SINK. PROPERLY REPAIR THE HANDWASH SINK FAUCET.
  • THE DOOR GASKET IS TORN ON THE SMALL COOLER IN THE COOKING AREA. REPLACE THE TORN DOOR GASKET.
  • THE FAUCET HANDLES ON THE SINK IN THE COOKING AREA ARE DIRTY. CLEAN AND MAINTAIN CLEAN.
  • THE ICE SCOOP IS IN THE ICE MACHINE. THIS IS ONLY ALLOWED IF IT IS STORED IN THE HOLDER. REMOVE THE ICE SCOOP FROM THE ICE MACHINE TO PREVENT CONTAMINATION OF THE ICE.
  • WET WIPING CLOTHS WERE ON THE COUNTER. ONCE WET, THESE MUST BE KEPT IN A SOLUTION OF SANITIZER.
Full Nov 17, 2009 95
  • CARBON DIOXIDE CYLINER UNSECURED. CYLINDER CHAINED DURING INSPECTION.
  • CARDBOARD ON SHELVING IN KITCHEN. REMOVE CARDBOARD. PROVIDE NON-ABSORBENT SURFACES.
  • CAULK AROUND DISH SINK AND PREP SINKS IN POOR CONDITION. REPAIR OR REPLACE CAULK.
  • GASKET TORN ON SUMMIT COOLER ON COOK LINE. COOLER WAS TURNED OFF DUE TO GFI TRIPPED AND AT 70F. COOLER USED TO STORE VEGETABLES WHICH WERE DISCARDED. COOLER WAS RESTARTED. REPAIR AND MAINTAIN COOLER.
  • LABEL INGREDIENT CONTAINERS.
  • NON-FOOD GRADE CONTAINERS USED TO HOLD FOOD. SOME CONTAINERS ARE CRACKED. DISCARD DAMAGED CONTAINERS AND PROVIDE DURABLE CONTAINERS APPROVED FOR USE WITH FOOD.
  • SHELVING ON COOK LINE AND INTERIOR OF FREEZER HAVE OLD FOOD BUILD-UP. CLEAN AND MAINTAIN SHELVING ON THE COOK LINE AND FREEZER.
  • SHRIMP 45F, SAUCE 43F, CHICKEN 46F IN 3 DOOR TRUE COOLER. UNIT WAS TURNED DOWN DURING INSPECTION. MAINTAIN AT 41F OR BELOW. MONITOR TEMPERATURES.
  • SUSHI KNIVES STORED ON TOWEL. TOWEL WAS REMOVED DURING INSPECTION. STORE ALL CLEAN UTENSILS ON NON-ABSORBENT SURFACES.
  • THE COLD WATER LEAKS AT THE COOKS LINE HANDWASH SINK. PROPERLY REPAIR THE HANDWASH SINK FAUCET.
  • THE CONCRETE FLOOR IN THE BACK HALLWAY USED FOR FOOD STORAGE IS UNAPPROVED. PROVIDE AN APPROVED FLOOR AND INTEGRAL BASE COVE OR MOVE FOOD ITEMS TO AN AREA WITH APPROVED FINISHES.
  • THE FAUCET HANDLES ON THE SINK IN THE COOKING AREA ARE DIRTY. CLEAN AND MAINTAIN CLEAN.
  • THE ICE SCOOP IS IN THE ICE MACHINE. THIS IS ONLY ALLOWED IF IT IS STORED IN THE HOLDER. REMOVE THE ICE SCOOP FROM THE ICE MACHINE TO PREVENT CONTAMINATION OF THE ICE.
  • VEGETABLES COVERED WITH TOWEL IN COOLER. DISCONTINUE USING TOWELS. USE NONABSORBENT MATERIALS FOR FOOD CONTACT.
  • WALLS AT COOK LINE ARE DIRTY. CLEAN AND MAINTAIN WALLS.
Full Nov 18, 2010 81
  • BEVERAGE NOZZLES AT BAR ARE DIRTY. CLEAN AND SANITIZE BEVERAGE NOZZLES.
  • CARDBOARD ON SHELVING IN KITCHEN. REMOVE CARDBOARD. PROVIDE NON-ABSORBENT SURFACES.
  • CAULK AROUND DISH SINK AND PREP SINKS IN POOR CONDITION. REPAIR OR REPLACE CAULK.
  • CLEAN AND MAINTAIN ARCTIC AIR FREEZER.
  • CLEAN AND MAINTAIN WALL UNDER BAR.
  • GASKET TORN ON SUMMIT COOLER ON COOK LINE. COOLER WAS TURNED OFF DUE TO GFI TRIPPED AND AT 70F. COOLER USED TO STORE VEGETABLES WHICH WERE DISCARDED. COOLER WAS RESTARTED. REPAIR AND MAINTAIN COOLER.
  • HANG MOP TO DRY AFTER USE.
  • LABEL INGREDIENT CONTAINERS.
  • NON-FOOD GRADE CONTAINERS USED TO HOLD FOOD. SOME CONTAINERS ARE CRACKED. DISCARD DAMAGED CONTAINERS AND PROVIDE DURABLE CONTAINERS APPROVED FOR USE WITH FOOD.
  • PROVIDE LETTER FROM SUPPLIER STATING FISH ARE FROZEN FOR TIME AND TEMPERATURE AS STATED IN MINNESOTA FOOD CODE. MAINTAIN DOCUMENTATION FOR ALL FISH THAT IS SERVED RAW OR PARTIALLY COOKED.
  • PROVIDE PAPER TOWELS AT HAND SINK AT TEPANYAKI BAR.
  • PROVIDE SOAP AT HAND SINK AT TEPANYAKI BAR.
  • PROVIDE TEST KITS TO MEASURE CONCENTRATIONS OF QUATERNARY AMMONIUM AND CHLORINE SANITIZERS.
  • REPAIR DIPPER WELL USED FOR STORAGE OF IN USE ICE CREAM SCOOP.
  • REPAIR TORN DOOR GASKET ON 3 DOOR TRUE COOLER NEAR PREP SINK.
  • SHELVING ON COOK LINE AND INTERIOR OF FREEZER HAVE OLD FOOD BUILD-UP. CLEAN AND MAINTAIN SHELVING ON THE COOK LINE AND FREEZER.
  • SHRIMP 45F, SAUCE 43F, CHICKEN 46F IN 3 DOOR TRUE COOLER. UNIT WAS TURNED DOWN DURING INSPECTION. MAINTAIN AT 41F OR BELOW. MONITOR TEMPERATURES.
  • THE CONCRETE FLOOR IN THE BACK HALLWAY USED FOR FOOD STORAGE IS UNAPPROVED. PROVIDE AN APPROVED FLOOR AND INTEGRAL BASE COVE OR MOVE FOOD ITEMS TO AN AREA WITH APPROVED FINISHES.
  • VEGETABLES COVERED WITH TOWEL IN COOLER. DISCONTINUE USING TOWELS. USE NONABSORBENT MATERIALS FOR FOOD CONTACT.
  • WALLS AT COOK LINE ARE DIRTY. CLEAN AND MAINTAIN WALLS.
Full Dec 8, 2011 68

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