MICHIRU CHINESE & JAPANESE RESTAURANT

Food properly labeled; original container — Inspector Note: Observed ALL the condiments used at the grill unit without a proper identifying label on them. Observed several bottles with oil, vinegar and some sauces without any label identifying the common name of the food. C/A Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC was directed to write with a sharpie on the bottles and it has 3 days to correct the violation. Manager will have to email a picture of the bottles to EHS

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed several trays of raw prepped chicken that was placed in the WIC with a lid on them. Observed diced Chicken breast that was prepped earlier in the morning with a tight cling wrap as a cover. Observed one large tray of GEN TSO that was prepped earlier this morning that was placed in the WIC in the main kitchen with a tight lid on top of it. 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; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 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. COS ALL items were slightly uncovered to allow faster cool off. The raw GEN TSO was disposed of

Thermometers provided and accurate — Inspector Note: Observed no thermometer available in none of the prep top units in the main kitchen. C/A Ensure a thermometer is available and be placed in the warmest portion of the RIC. COS Facility has 10 days to correct the violation

Proper cold holding temperatures — Inspector Note: Observed several TCS items that were stored at the bottom of the prep top unit in the main kitchen that was holding above 41*F Observed a large rice tray that was stored on the shelf in the main kitchen that was above 41*F Observed 3 large trays of raw Gen TSO chicken and one tray of cut beef that was prepped yesterday and the temperature of the meat was above 41*F Observed one large tray of fried wing that were prepped yesterday and the internal temperature was above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Liquid egg was placed on ice and the rice was placed in the WIC to cool off. All the rest of the food was discarded

Proper cooling time and temperature — Inspector Note: Observed two containers of cooked chicken breast at the bottom of the prep top unit in the main kitchen that was prepped around 10:30 according to PIC that was not cooling at the proper rate to reach 41*F in 6 Hours C/A Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS: Manager was instructed to place the chicken in the freezer and vented to allow for faster cooling