MIKOTO

Violations (13)

• 9

  No bare hand contact with RTE food or a pre-approved alternate procedure properly allowed

  Observed an employee peeling the shell of hard boiled eggs with their bare hands. Corrective Actions: Must wear gloves or use a utensil when handling ready to eat food items. Employee discarded eggs during inspection.

• 14

  Required records available; shellstock tags, parasite destruction

  Observed no parasite destruction letter for the raw fish that is being served. Corrective Actions: Must obtain a parasite destruction letter from the fish vendor and keep a copy on site.

• 21

  Proper hot holding temperatures

  Observed cooked pork on a hot plate at a maximum hot holding temperature of 112F for less than 2 hours. Corrective Actions: Must reheat pork to 165F before serving.

• 23

  Proper date marking and disposition

  Observed multiple items in the reach in coolers and walk in coolers with no date markings. Corrective Actions: Must date mark all food items that are kept for longer than 24 hours.

• 24

  Time as public health control: procedures and records

  Observed time logs not being kept for the tapioca used in the drink station. Corrective Actions: Must keep time logs for the tapioca that is being used.

• 24

  Time as public health control: procedures and records

  Observed time logs not filled out consistently for the month of March.Corrective Actions: Must fill out time logs daily for the sushi rice.

• 28

  Toxic substances properly identified, stored, used

  Observed multiple spray bottles stored around the kitchen with no labels.Corrective Actions: Must label all chemical bottles.

• 38

  Insects, rodents and animals not present

  Observed what appeared to be gnats near the mop sink. Corrective Actions: Must have pest control treat the area.

• 39

  Contamination prevented during food preparation, storage and display

  Observed raw chicken stored above lemons in the walk in cooler. Corrective Actions: Must properly store raw items below ready to eat items.

• 41

  Wiping cloths; properly used and stored

  Observed multiple wiping cloths stored on cutting boards and hanging from shelves throughout the kitchen. Corrective Actions: Must store wiping cloths in a sanitizer solution when not in use.

• 45

  Single-use/single-serve articles; properly stored, used

  Observed single service sushi trays and bowls stored upright on the sushi display case. Corrective Actions: Must have single service items facing downward.

• 50

  Hot and cold water available; adequate pressure

  Observed a maximum hot water temperature of 68F at the hand sink located to the left of the noodle drop station, Corrective Actions: Must have hand sinks reaching a minimum hot water temperature of 100F.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed build up grease accumulation on the vent hood. Corrective Actions: Must clean.