MIRAI SUSHI

Recorded violations

• 12

  HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees.PREMISES IS OPEN,FOOD HANDLERS PREPING FOODS AT THIS INSPECTION-FOUND NO SOAP,NO HAND PAPER TOWELS AT EXPOSED HANDSINKS AT SUSHI BAR,AT BASEMENT FOOD PREP KITCHEN.

• 18

  NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND APPROXIMATELY 25 FRUIT FLIES IN VARIOUS AREAS OF KITCHEN IN BASEMENT FOOD PREP KITCHEN,DRY STORAGE AREAS,REMOVE PUDDLES OF STANDING WATER,COVER LINEN BAGS,SEAL CRACKED FLOORING BENEATH FOOD PREP TABLE AREAS,PEST CONTROL CO SERVICE NOW RECCOMENDED,MUST CLEAN,SANITIZE AFFECTED AREAS.

• 32

  FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST INSTALL A SPLASHGUARD AT EXPOSED HANDSINK AT 1ST FLOOR BAR,REPLACE CUTTING BOARDS WITH DEEP CUTS AS NOTED.

• 33

  FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS COOLERS,SHELVINGS,TOPS/BOTTOMS OF FOOD PREP TABLES,DISHWASHING MACHINE,COOKING EQUIPMENTS,ICE MACHINE REQUIRE A DETAIL CLEANING.

• 34

  FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner FLOORING IN BASEMENT KITCHEN FOOD PREP IS NOT SMOOTH,EASILY CLEANABLE.

• 40

  REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE THERMOMETERS IN ALL COOLERS.

• 43

  FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.ICE DISPENSING UTENSIL MUST BE PROPERLY STORED IN A CLEAN CONTAINER.