UMAMI RESTAURANT & SUSHI BAR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar cold rail ; tuna (47F - Cold Holding); salmon (47F - Cold Holding), chef put items on ice. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Evidence of ice dumped in hand sink in sushi bar.

Intermediate - Spray bottle containing toxic substance not labeled. Chef labeled bottle that was under dishwasher Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in back of kitchen by ice machine are in disrepair

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Cook removed phone. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stored wet with lids on. Chef had containers rewashed to air dry. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor under center prep cooler in kitchen has heavy grease debris build up underneath

Basic - In-use tongs stored on equipment door handle between uses. Operator had removed tongs Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi bar cold rail refrigerator

Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar hand sink

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hws sushi bar

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New guy in kitchen, kitchen manager had him sign during inspection Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Candy bar in small freezer on cook line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some employees missing.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled in kitchen Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in salt. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small toaster oven in sushi bar area has heavy grease build up.

Basic - Working containers of food removed from original container not identified by common name. Spices on prep table not labeled Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. 1 cracked egg. Operator discarded Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Sent operator copy Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested in use dishmachine at Dishwasher (Chlorine 00ppm). Operator checked bucket, was empty. Changed bucket and retested Dishwasher (Chlorine 100ppm) Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and beef over raw shrimp and lobster in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top end of cookline- egg wash (52F - Cold Holding); milk wash (43-44F - Cold Holding); Stocked cooler at 11, items stored above fill line suggested rapid chill on items to bring back down to temp Retemped at 40f Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use tongs stored on equipment door handle between uses. Over handle Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped rice scoop water at 98F, operator turned up heat on hot plate Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted or protected Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400 +. Corrected to 200ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash can Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Sea bass

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Make table Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Food stored on floor. Salad walk in cooler

Basic - Ice bucket/shovel stored not inverted Corrected On-Site Repeat Violation

Basic - Light not functioning. Under hood fan

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Brown rice

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw beef walk in cooler Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. some mussel tags not dated Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Rice cooker Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls drying rack Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Make table Corrected On-Site

Basic - Food stored on floor. Tempura batter mix Corrected On-Site

Basic - Ice bucket/shovel stored not inverted Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Reach in freezer gasket Reach in cooler small gasket Bottom of reach in freezer Exterior of salt sugar cornstarch containers

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags not dated.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handwash sink near prep sink. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food-contact surface not smooth and easily cleanable. Wet towel in sushi rice container.

Basic - Grease on the lid around grease receptacle.

Basic - Open dumpster lid.

Basic - Pressed wood vanity handwash sink in poor repair.

Basic - Time/temperature control for safety food thawed in an improper manner. Ambiant air.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -00ppm Asked operator to replenish dishwasher sanitizer as soon as possible. - 100ppm second time Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. - kitchen hand sink blocked with kitchen utensils

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - kitchen sink - sushi hand sink Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - warewashing area with acoustic ceiling tiles

Basic - Cutting board has cut marks and is no longer cleanable. - multiple cutting boards with cut marks and black stains. Six cutting boards

Basic - Floor soiled/has accumulation of debris. - floor under warewashing machine

Basic - Food stored on floor. - chicken, beef

Basic - Linens other than wiping cloths not mechanically washed. - linen curtains between kitchen and sushi bar extremely dirty.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - tempura reach-in-cooler Soiled reach-in cooler gaskets. - walk-in-cooler shelves

Basic - Wet mop not stored in a manner to allow the mop to dry.