MICHIRU CHINESE & JAPANESE RESTAURANT received a B, scoring 87 out of 100, in a Cobb County food-service inspection on Sep 22, 2026. The official report lists five findings. [1]
The inspector observed house made salad dressing and yummy sauce prepared Sunday per PIC, without date mark stored in WIC and RIC in main kitchen. [2]
The report states: “1.” [3]
A separate finding described soiled, in-use fan dripping condensation stored directly on top of several buckets of soy sauce near freezer and exit door in main kitchen. [4]
The report marks three findings as corrected on site. One finding is marked as a repeat violation. [5]
Showing 5 of 5 findings
Observed house made salad dressing and yummy sauce prepared Sunday per PIC, without date mark stored in WIC and RIC in main kitchen. C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.
Code 511-6-1.04(6)(g)
Observed house made salad dressing and yummy sauce prepared Sunday per PIC, without date mark stored in WIC and RIC in main kitchen. C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. COS: All date marked. Corrected On-Site. New Violation.Official report · Item 6-2 ↗
1. Observed 2 containers of cooked boneless chicken cooling directly by door inside WIC in main kitchen.
Code 511-6-1.04(6)(e)
1. Observed 2 containers of cooked boneless chicken cooling directly by door inside WIC in main kitchen. 2. Observed several cooked foods (pasta, cooked rice, and cooked boneless chicken) cooling tightly covered with lids and plastic WIC in main kitchen. 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; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 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. Repeat Violation. Correct By: 09/25/2026Official report · Item 11A ↗
Correct by
Observed soiled, in-use fan dripping condensation stored directly on top of several buckets of soy sauce near freezer and exit door in main kitchen. C/A: Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.
Code 511-6-1.04(4)(q)
Observed soiled, in-use fan dripping condensation stored directly on top of several buckets of soy sauce near freezer and exit door in main kitchen. C/A: Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: Fan removed from food. Corrected On-Site. New Violation.Official report · Item 12A ↗
Observed bowl without handle stored inside food containers (corn starch, dry rice, and cooked rice) throughout main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact…
Code 511-6-1.04(4)(k)
Observed bowl without handle stored inside food containers (corn starch, dry rice, and cooked rice) throughout main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Bowls removed. Corrected On-Site. New Violation.Official report · Item 14A ↗
Observed employee beverages stored on prep tables in main kitchen. 2.
Code 511-6-1.07(4)(b)
Observed employee beverages stored on prep tables in main kitchen. 2. Observed employee beverages stored commingled with service foods inside server RIC near door in main kitchen. C/A: 1. Areas designated for employees to eat, drink, store food, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Personal area created, items stored corrected. New Violation.Official report · Item 17D ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Cobb County · Sep 22, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Cobb County. History includes only this authority’s exact facility ID.
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