MI INC

Order for delivery

This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Jul 14, 2026

   ✕
   5 violations

   • Keep non-food contact equipment surfaces clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
   • Separate raw animal foods from ready-to-eat foods.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

2. Jun 30, 2026

   ✕
   17 violations

   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Have hand soap at all handwashing sinks.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Keep non-food contact equipment surfaces clean.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
   • Sanitize food contact surfaces before using and after cleaning.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
   • Separate raw animal foods from ready-to-eat foods.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.