UMAMI TAVERN

2-2E: .03(6)Facility unable to provided correct procedure for vomit/clean up events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: PIC (Person in charge) given written procedure for clean up events.

12C: .04(4)(m)In-use sanitizer solution had chlorine concentration of 10 ppm. Multiple other wet wiping cloths stored on prep top surfaces in between use. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer solution remade to correct concentration. Wiping cloths stored in sanitizer bucket.

12D: .04(4)(g)Unwashed mangos being cut with stickers still on. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC (Person in charge) discarded mangos that were already cut and elected to discard unwashed mango.

16B: .06(2)(r)Hot water not available to handwashing sink located next to dishwasher. Ensure sink is repaired and hot water provided by 5/6/26. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

6-1D: .04(6)(i)Observed facility using time control on sushi rice but did not have the item labeled with a start and end time.Also observed tempura shrimp held past 4 hours. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) //SECOND CONSECUTIVE ROUTINE VIOLATION// Corrective Actions: PIC added appropriate start and discard times. Tempura shrimp held past 4 hours were discarded.

2-2B: .03(5)(j)1&2Observed employee foods stored through out kitchen area: Unapproved employee drink bottles stored in dry storage, employee foods such as tacos and fries stored above prep top table. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: PIC relocated employee foods in a designated employee bottle.

12C: .04(4)(m)Sanitizer bucket stored on floor at drink prep station and near grill at main kitchen. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: PIC (Person in Charge) placed sanitizer buckets on plastic drink crates and off the floor.

17D: .07(4)(b)Personal employee items stored in unapproved locations through out kitchen: Cell phone stored in dry storage with single service utensils, employee protein milk stored above costumer condiments in glass reach in cooler. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: PIC cleared personal employee items and placed into designated employee area.

6-1D: .04(6)(i)Observed shrimp tempura that was on time control but not labeled with a start or end time. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC (person in charge) labeled items.

13A: .02(1)(d)Facility did not have the most current score posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: PIC posted new score.

1-2A: .03(2)(a)-(l), (n)Due to the amount of critical violations, there is a clear lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Could not correct on-site. Please correct by 8/2/2024.

1-2A: .03(2)Upon entry to facility, there was no one in charge. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Manager was called and arrived during inspection.

8-2B: .07(6)(c)Observed two containers of butane stored over food and food prep surfaces. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P) Corrective Actions: PIC moved toxic chemicals to store appropriately.

8-2B: .07(6)(g)Observed chlorine sanitizer that exceeded 100ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC had sanitizer diluted to 50-100ppm.

10D: .04(4)(d)Observed spices and sauces in working containers without common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled items.

17C: .07(5)(a),(b)1,2,3Observed a build up of debris under hood in kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: Could not correct on-site. Please correct by 8/2/2024.

18: .07(2)(m)Observed the back door open with a closed screen door. Screen door had multiple large gaps. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: PIC closed back door.

18: .07(5)(k)Observed about five to seven flies in kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C) Corrective Actions: Could not correct on-site. Please correct by 8/2/2024.

2-1B: .03(5)(c)Observed employee go to outside walk-in cooler. When he came back in, he did not wash his hands and went straight to wiping counters. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: PIC (person in charge) had employee wash hands. Sanitizer was remade and surface was cleaned again.

2-2A: .03(2)(m)Observed two employees that could not demonstrate that they are aware of health poilcy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Could not correct on-site. Please correct by 8/2/2024

SECOND REPEAT VIOLATION

2-2D: .06(2)(o)Observed an employee rinsing a rag in the hand sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC had employee clean the hand sink.

4-2B: .05(7)(a)1Observed a build up of debris inside microwave and in the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Could not correct on-site. Please correct by 8/2/2024.

6-1A: .04(6)(f)Observed multiple TCS (time/temperature control for safety) foods that were holding above 41F. The prep cooler was functioning properly; however, items were filled above fill in in prep cooler and items were stacked preventing air flow. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC had items discarded.

6-1B: .04(6)(f)Observed cooked chicken and cooked shrimp that was holding below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded foods.

6-1C: .04(6)(d)Observed rice cooling and rice did not hit 70F within 2hrs. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: PIC had rice discarded.

6-1D: .04(6)(i)Observed facility using time control on sushi rice but did not have the item labeled with a start and end time. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC labeled item.