Health Report #103002

Establishment Name: Miki Japanese Restaurant
Report Date: 08/06/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Food Temperature Measuring Dev N/A N/A N/A This facility had no metal stemmed thermometer. You need to obtain several tapered tip, metal stemmed digital thermomters and train your chefs to use them! i will be back in 2 weeks to verify you have these thermometers and they are in use!
Critical Where to Wash N/A N/A N/A I watched a cook go to a prep sink and rinse his hands under water without using soap after handling raw meats. Staff must go to a handsink and use soap and wrm water to wash hands. Corrected by doing such. Managers need to be more involved in overseeing staff.
Critical Equipment Food-Contact Surface N/A N/A N/A Cooks were observed using the same tong to handle raw meats and handle fully cooked meats. You need to have a system for your tongs that has seperate tongs for raw meats/fish and cooked off meats or fish. I will be back in 2 weeks to verify how you are controlling this.
Critical Preventing Contamination from N/A N/A N/A I watched a cook cut and handle cooked chicken that was then plated on a salad with his bare hands. Bare hand contact with ready to eat foods in not permitted. Managers need to be sure staff are using the provided gloves! corrected by doing such.
Critical When to Wash N/A N/A N/A I watched a cook handle raw chicken with hands and then proceed to wipe hands on a cloth towel hanging on his apron and then plate up food, creating several cross contamination routes. Cooks need to wash hands after handling raw animal product to prevent this risk. Corrected by talking to cook and having him do such. Do not have cooks have cloth towels on their aprons to wipe hands on.
Critical Potentially Hazardous Food (Ti N/A N/A N/A I found cut leaf lettuce, shredded cabbage, several mayo based sauces sitting out on counters at food prep areas. These items are all potentially hazardous and must be kept in coolers and held at 41*f or less at all times. Staff need to be held accountable to do this. Corrected by modifying staff habits and keep all of the above in coolers.
Normal Good Repair and Proper Adjustm N/A N/A N/A Walk in cooler was found at 44*f and was due to this cooler being overstocked. Boxes of produce were completely impeding return cold air flow into the cooler. You must limit amount of foods ordered so cooler is not overstocked. Corrected by moving boxes and cooler came down to below 41*f.
Normal Light Bulbs, Protective Shield N/A N/A N/A Need to shield florescent lights in the basement where dry goods are stored.
Normal Miscellaneous Sources of Conta N/A N/A N/A Once again, i observed leaf lettuce wrapped in newspaper. You were told not to practice this on a previous inspection. You need to use paper towels for this and be sure newspapers are not used again.
Normal Temperature Measuring Devices N/A N/A N/A You need ambient air thermometers in all coolers. There are not any in the far right sushi display case or the small refrigerator on the sushi line. Staff need to be taking temps in all coolers at least 2 times per day to assure temps are 41*f or colder.
Normal Good Repair and Calibration N/A N/A N/A Replace food storage containers that are cracked and damaged.
Normal Nonfood-Contact Surfaces N/A N/A N/A Several of the racks by the dishwash area are rusty and need to be replaced within 6 months.