MICHIRU CHINESE & JAPANESE RESTAURANT

Violations (5)

• 6-2Corrected on site

  Proper date marking and disposition

  Violation of Code: [511-6-1.04(6)(g)] Observed house made salad dressing and yummy sauce prepared Sunday per PIC, without date mark stored in WIC and RIC in main kitchen. C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. COS: All date marked. Corrected On-Site. New Violation.

• 11ARepeat

  Proper cooling methods used: adequate equipment for temperature control

  Violation of Code: [511-6-1.04(6)(e)] 1. Observed 2 containers of cooked boneless chicken cooling directly by door inside WIC in main kitchen. 2. Observed several cooked foods (pasta, cooked rice, and cooked boneless chicken) cooling tightly covered with lids and plastic WIC in main kitchen. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Repeat Violation. Correct By: 09/25/2026

• 12ACorrected on site

  Contamination prevented during food preparation, storage, display

  Violation of Code: [511-6-1.04(4)(q)] Observed soiled, in-use fan dripping condensation stored directly on top of several buckets of soy sauce near freezer and exit door in main kitchen. C/A: Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: Fan removed from food. Corrected On-Site. New Violation.

• 14ACorrected on site

  In-use utensils: properly stored

  Violation of Code: [511-6-1.04(4)(k)] Observed bowl without handle stored inside food containers (corn starch, dry rice, and cooked rice) throughout main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Bowls removed. Corrected On-Site. New Violation.

• 17D

  Adequate ventilation and lighting; designated areas used

  Violation of Code: [511-6-1.07(4)(b)] Observed employee beverages stored on prep tables in main kitchen. 2. Observed employee beverages stored commingled with service foods inside server RIC near door in main kitchen. C/A: 1. Areas designated for employees to eat, drink, store food, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Personal area created, items stored corrected. New Violation.