Miku Japanese Grill
1 745 Fanshawe Park Rd W, London ON N6G 5B4 · Restaurant
13 inspections
- Required
2 infractions
- Toxic or poisonous substances are stored and handled properly
- Fail to keep toxic / poisonous substances in a container bearing an identifying label
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Toxic or poisonous substances are stored and handled properly
- Required
2 infractions
- Toxic or poisonous substances are stored and handled properly
- Fail to keep toxic / poisonous substances in a container bearing an identifying label
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Toxic or poisonous substances are stored and handled properly
- Required
1 infraction
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
0 infractions
- Required
3 infractions
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Table covers, napkins, serviettes, cloths and towels are clean and in good repair
- Fail to use clean cloths and towels for cleaning food contact surfaces
- Food handler or supervisor present during operation has completed food handler training
- Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
- Fail to ensure certified food handler supervising the preparation, processing, packaging, service or storage of food where hazardous food is prepared and when the food premises is operating at all times as per the local by-law
- Food is protected from contamination and adulteration
- Required
3 infractions
- Handwashing stations are maintained and adequately supplied
- Fail to use handwashing station only for handwashing of employees
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Food handler or supervisor present during operation has completed food handler training
- Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
- Fail to ensure certified food handler supervising the preparation, processing, packaging, service or storage of food where hazardous food is prepared and when the food premises is operating at all times as per the local by-law
- Handwashing stations are maintained and adequately supplied
- Required
3 infractions
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
- Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
- Fail to maintain floors clean and in good repair
- Food is protected from contamination and adulteration
- Follow-up
0 infractions
- Required
3 infractions
- Food is processed in a manner that makes the food safe to eat
- Fail to process food in a manner safe to eat
- Handwashing stations are maintained and adequately supplied
- Fail to use handwashing station only for handwashing of employees
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
- Food is processed in a manner that makes the food safe to eat
- Follow-up
0 infractions
- Required
4 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
- Fail to maintain floors clean and in good repair
- Food handler or supervisor present during operation has completed food handler training
- Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Required
5 infractions
- Food handlers who come into contact with food / utensils are doing so in a sanitary manner
- Fail to ensure food handler does not use tobacco while engaged as a food handler
- Fail to ensure food handler washes hands as necessary
- Table covers, napkins, serviettes, cloths and towels are clean and in good repair
- Fail to use clean cloths and towels for cleaning food contact surfaces
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
- Sanitary facilities are maintained, properly equipped and in good repair
- Fail to equip sanitary facility with single-service towels or hot air dryer
- Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
- Fail to maintain floors clean and in good repair
- Food handlers who come into contact with food / utensils are doing so in a sanitary manner
- Required
4 infractions
- Food is processed in a manner that makes the food safe to eat
- Fail to process food in a manner safe to eat
- Food handlers who come into contact with food / utensils are doing so in a sanitary manner
- Fail to ensure food handler does not use tobacco while engaged as a food handler
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
- Food is processed in a manner that makes the food safe to eat