KUMO JAPANESE RESTAURANT

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored over ready to eat frozen French fries. Manager placed French fries on top shelf with other ready to eat items. Corrected On-Site

Intermediate - No soap provided at handwash sink. In main entrance of kitchen.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Holding sushi rice on time, but no written plan available. Sent owner time as public health paperwork for next routine inspection. Corrective Action Taken

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

High Priority - Nonfood-grade bags used in direct contact with food. Storing food in reachin freezer using Togo bags.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reachin cooler and prep table

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on prep table.