MIZU RESTAURANT

Food must be properly covered and stored to prevent contamination, with raw foods kept separate and below ready-to-eat foods.

Kitchen equipment, utensils, and surfaces that touch food must be in good condition, properly maintained, and regularly cleaned and sanitized. Ventilation systems and exhaust hoods must also be kept clean.

A certified food handler or supervisor must be present whenever the restaurant is open.

The restaurant's bathrooms or other sanitary facilities did not meet the required building standards for design, construction, or installation.