MISHIK

Each entry below is one inspection visit. Violations marked critical are public health risks; everything else is a general code citation.

1. Jun 3, 2025

   12

   A
   Pre-permit (Operational) / Re-inspection

   Violations were cited in the following area(s).

   • 06A

     critical
     Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
   • 10B
     Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • 06D

     critical
     Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

   2 critical citations this visit
2. Mar 27, 2025

   49
   Pre-permit (Operational) / Initial Inspection

   Violations were cited in the following area(s).

   • 06D

     critical
     Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • 04C

     critical
     Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
   • 06E

     critical
     Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
   • 02H

     critical
     After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
   • 06A

     critical
     Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
   • 02G

     critical
     Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • 10G
     Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
   • 02I

     critical
     TCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours.

   7 critical citations this visit