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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

MIZU

Address

3100 APEX DR

9TH FLOOR

City/State/ZIP

CHARLOTTE

NC

28211

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/28/2023

Final Score @ Grade

93.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
15	3	Food separated & protected	Yes	Yes	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw ground beef stored below raw chicken. CDI PIC reorganized foods inside of the walk in cooler.
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy being hot holding warmer at a temperature range of 120-130F. Gravy was reheated on the stove during the inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
22	1.50	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods inside of the prep unit being held above temperature threshold including spicy crab and tuna. Both items were prepared earlier and placed inside of unit before fully cooling. CDI- Both items were moved to walk in cooler to cool below temperature threshold. No escalation of points due to improvement.
33	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed spicy crab and tuna not fully cooled before placing inside of reach in unit. Ensure that items being placed inside of the reach in unit are fully cooled before placement in constant use holding equipment. CDI- Both items were cooled using ice bath during the inspection.
44	1	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean metal containers. Recommend pyramid stacking method.