Umami, 1400 Nw 87 Ave, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: UMAMI
Type: Permanent Food Service
Address: 1400 Nw 87 Ave, Miami, FL 33172
Phone: 678-514-6769, 813-719-6498
License #: 2326950
Licensee name: WENDY'S INTERNATIONAL INC
Total inspections: 17
Last inspection: 08/26/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
  • Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
  • Basic - Floor soiled/has accumulation of debris.
  • Basic - Food stored on floor.
  • Basic - Garbage on the ground and/or pad around dumpster.
  • Basic - Grease on the ground and/or pad around grease receptacle.
  • Basic - Wall soiled with accumulated food debris.
  • High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation**
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
  • High Priority - Raw animal food stored over ready-to-eat food.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
  • Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
  • Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. WALKIN FREEZER, NOT WORKING, REPAIRMAN, WORKING, ON FIXING, TCS FOODS HAVE BEEN MOVED TO OTHER COOLERS UNTIL UNIT IS REPAIRED.
08/26/2014Complaint FullInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • Basic - Floor soiled/has accumulation of debris.
  • Basic - Food debris accumulated on kitchen floor.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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. **Admin Complaint** **Repeat Violation**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Admin Complaint** **Repeat Violation**
  • High Priority - Nonfood-grade containers used for food storage - direct contact with food.
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Admin Complaint** **Repeat Violation**
  • Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Admin Complaint** **Repeat Violation**
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Admin Complaint** **Repeat Violation**
  • Intermediate - No probe thermometer provided to measure temperature of food products. **Admin Complaint** **Repeat Violation**
  • Intermediate - No soap provided at handwash sink. **Admin Complaint** **Repeat Violation**
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Admin Complaint** **Repeat Violation**
07/24/2014Routine - FoodAdministrative complaint recommended
  • Basic - Bowl or other container with no handle used to dispense food. Rice
  • Basic - Case/container/bag of food stored on floor in dry storage area.
  • Basic - Silverware/utensils stored upright with the food-contact surface up.
  • High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. **Corrected On-Site** Not cooking chicken during callback
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area
6/3/2014Complaint FullCall Back - Complied
  • Basic - Bowl or other container with no handle used to dispense food. Rice
  • Basic - Cardboard used to line food-contact shelves.
  • Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
  • Basic - Case/container/bag of food stored on floor in dry storage area.
  • Basic - Case/container/bag of food stored on floor in kitchen. Tempura batter
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by dining area
  • Basic - Cloth used as a food-contact surface. Rice net
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. By sushi bar
  • Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice mixer container
  • Basic - In-use tongs stored on oven door handle.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield broken in hood
  • Basic - Paper towel used as liner for food container. Sweet potato in sushi bar
  • Basic - Silverware/utensils stored upright with the food-contact surface up.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Flammables stored/debris present in boiler room. For reporting purposes only. Spray paint
  • High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. **Corrected On-Site**
  • High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - Employee with infected sore/cut/burn/wound on exposed portion of the arm without an impermeable cover on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Employee with rash in arm and hand. Wearing gloves to cover hand but not covering arms. Employee was sent home **Corrected On-Site**
  • High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 67 F
  • High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Reach in cooler raw shrimp above garnish
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over beef
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over lettuce
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink.
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. By walk in cooler
  • Intermediate - Handwash sink used for purposes other than handwashing. Thawing shrimp in sink by stove Storing utensils by sushi bar
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Test paper wet
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate - No probe thermometer provided to measure temperature of food products.
  • Intermediate - No soap provided at handwash sink.
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees require training except for hostess.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
4/2/2014Complaint FullWarning Issued
  • Basic - Evidence of employee smoking in food preparation, food storage or warewashing area.
  • Basic - Food stored on floor.
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
  • Intermediate - Certified food manager fails to exhibit active managerial control. **Admin Complaint** **Repeat Violation**
  • Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
  • Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
  • Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
  • Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
  • Intermediate - No soap provided at handwash sink.
  • Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
10/23/2013Routine - FoodAdministrative complaint recommended
  • Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Dusty ceiling tiles and/or air conditioning vent covers.
  • Basic - Floor soiled/has accumulation of debris.
  • Basic - Food debris accumulated on kitchen floor.
  • Basic - Food not stored at least 6 inches off of the floor.
  • Basic - Food stored on floor.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - No handwashing sign provided at a hand sink used by food employees.
  • Basic - Walk-in cooler/walk-in freezer floor soiled.
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer ' not all products commercially packaged.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer ' not all products commercially packaged.
  • Intermediate - Employee rinsed utensil in handwash sink.
  • Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. **Admin Complaint**
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - Identity of food or food product misrepresented. **Admin Complaint**
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate - No soap provided at handwash sink.
9/25/2013Routine - FoodAdmin. Complaint Callback Not Complied
  • Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Dusty ceiling tiles and/or air conditioning vent covers.
  • Basic - Floor soiled/has accumulation of debris.
  • Basic - Food debris accumulated on kitchen floor.
  • Basic - Food not stored at least 6 inches off of the floor.
  • Basic - Food stored on floor.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - No handwashing sign provided at a hand sink used by food employees.
  • Basic - Walk-in cooler/walk-in freezer floor soiled.
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer ' not all products commercially packaged.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer ' not all products commercially packaged.
  • Intermediate - Employee rinsed utensil in handwash sink.
  • Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. **Admin Complaint**
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - Identity of food or food product misrepresented. **Admin Complaint**
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate - No soap provided at handwash sink.
6/17/2013Routine - FoodAdministrative complaint recommended
  • Basic - Bathroom facility not clean.
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  • High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  • High Priority - Nonfood-grade containers used for food storage y direct contact with food.
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish.
  • Intermediate - Interference/obstruction with the inspector's right of entry and access at any reasonable time.
  • Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
  • Intermediate - Manager lacking proof of food manager certification.
  • Intermediate - No person in charge of establishment during operation.
  • Intermediate - Person in charge fails to exhibit active managerial control.
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
1/14/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - No conspicuously located thermometer in holding unit.
  • Critical - Observed container of medicine improperly stored.
  • Observed dusty ceiling tiles and/or air conditioning vent covers.
  • Critical - Observed flammables and debris stored in boiler room. For reporting purposes only.
  • Observed food debris accumulated on kitchen floor.
  • Critical - Observed food stored on floor.
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Observed nonfood-grade containers used for food storage.
  • Observed single-service articles improperly stored.
  • Critical - Observed toxic item improperly stored.
  • Critical - Observed toxic item stored by food.
  • Critical - Observed toxic item stored by utensils.
  • Critical - Observed toxic item stored in food preparation area.
  • Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
9/10/2012Routine - FoodInspection Completed - No Further Action
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoons , bowls Repeat Violation.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
  • Floors not maintained smooth and durable. by 3 compartment sink . Repeat Violation.
  • Critical - Hand wash sink lacking proper hand drying provisions. hand sink by kitchen .
  • Critical - Handwash sink not accessible for employee use at all times. sushi bar Repeat Violation.
  • Critical - Handwashing cleanser lacking at handwashing lavatory. hand sink in kitchen
  • Critical - Hood suppression system tag out-of-date. For reporting purposes only. tagged 7/11
  • Critical - No conspicuously located thermometer in holding unit. sushi bar reach in cooler, and reach in coolerss by cook line .
  • Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation.
  • Critical - Observed buildup of soiled material on racks in the reach-in cooler. by cook line .
  • Observed dusty ceiling tiles and/or air conditioning vent covers. by walk in cooler
  • Critical - Observed employee improperly washing hands. employees washed hands without soap.
  • Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Hand washing procedures are not being done correctly.
  • Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  • Observed food debris accumulated on kitchen floor. cook line area.
  • Critical - Observed food stored on floor. soy sauce,
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
  • Observed gaskets with slimy/mold-like build-up. walk in coolers and walk in freezer .
  • Critical - Observed handwash sink used for purposes other than handwashing. Employee just washed knife used to cut shrimp at hand sink.
  • Critical - Observed handwash sink used for purposes other than handwashing. washing vegetables.
  • Observed ice scoop with handle in contact with ice.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice , flour
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spatula by rice cooker. Repeat Violation.
  • Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. no quat sanitizer test kit
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. by cook line
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken next to shrimp , then shrimp next to beef. cken
  • Critical - Observed soiled reach-in cooler gaskets. by cook line
  • Critical - Observed the accumulation of dead insects or other pests, in control devices.light panels and glue sticks hanging on the ceiling.
  • Critical - Observed unlabeled spray bottle.soap
  • Observed wall soiled with accumulated black debris in dishwashing area. by 3 compartment sink .
  • Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. class K by sushi bar
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked rice at sushi bar at 90 F.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at 109 F by prep area .
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at 118 F. on prep area.
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed knife with gloves and continue with gloves.
  • Critical - Water pressure lacking at fixtures that require the use of water. hand sink by warewashing area.
  • Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
4/13/2012Routine - FoodWarning Issued
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Floors not maintained smooth and durable. missing grout in some areas
  • Critical - Hand sink missing splash guard in food preparation room or area. hostess area
  • Critical - Handwash sink not accessible for employee use at all times. by warewashing sink
  • Critical - Handwashing cleanser lacking at handwashing lavatory.hostess station
  • Critical - No conspicuously located thermometer in holding unit. reach in cooler
  • Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
  • Critical - No handwashing sign provided at a handsink used by food employees. by warewashinng area
  • Critical - No handwashing sign provided at a handsink used by food employees. hostess station
  • Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
  • Observed a nonfood-grade basting brush used in food.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Critical - Observed buildup of slime in the interior of ice machine. heavy slimee build up
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
  • Critical - Observed food stored in ice used for drinks. vitamin water
  • Critical - Observed food stored on floor. vegetables
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.cooking equipment
  • Observed gaskets/seals on cold holding unit in poor repair. reach in cooler by kitchen
  • Critical - Observed handwash sink used for purposes other than handwashing. sushi area
  • Observed ice scoop with handle in contact with ice.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Observed insect control device installed over food preparation area. fly glue trap
  • Observed personal care item stored with food. dry storage
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs
  • Critical - Observed raw animal food stored over cooked food. chicken over pasta
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.beef over shriimp
  • Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. chicken
  • Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
  • Observed single-service articles stored without protection from contamination. straws
  • Critical - Observed soil residue in storage containers.
  • Critical - Observed torn packages/bags of food exposing the contents to contamination. rice
  • Critical - Observed unlabeled spray bottle.
  • Observed utensils stored in crevices between equipment.
  • Observed walk-in cooler gasket torn/in disrepair.
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.1/2006k class by bathroom
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cheese
  • Critical - Water pressure lacking at fixtures that require the use of water. sushi bar are
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical - Working containers of food removed from original container not identified by common name.
11/21/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Observed ceiling soiled with accumulated food debris.
  • Observed food debris accumulated on kitchen floor.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
5/4/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
  • Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
  • Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
  • Critical. No handwashing sign provided at a handsink used by food employees.
12/10/2010Complaint FullInspection Completed - No Further Action
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
  • Critical. No handwashing sign provided at a handsink used by food employees.
8/25/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Violation: 48-06-2 Observed a gas cooker appliance without proper venting /hood system. For reporting purposes only. ON KITCHEN PASSING HALLWAY.
5/17/2010Routine - FoodCall Back - Complied
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. TOFU PIECES, WASABI PREPARED , WAKAME (ALGAE). AT WALK IN COOLER.
  • Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE.
  • Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SHELL EGGS (73F) , BUTTER (64F) USED AT HIBACHI TABLE.
  • Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. (73F) HIBACHI TABLE .
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. JAPANESE MAYONAISE ON PREP-TABLE. (LABEL INDICATES: KEEP REFRIGERATED). Corrected On Site.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. REAL BUTTER (64F).
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. SOUP AT STOVE (124F). Corrected On Site.
  • Critical. Observed food stored in ice used for drinks. AT BAR.
  • Critical. Observed food stored on floor. VEGETABLES (ONIONS , CARROTS) AT WALK IN COOLER.
  • Critical. Observed cloth used as a food-contact surface. TOWEL COVERING SUSHI RICE .
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SHREDDED CARROT USED FOR SUSHI.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical. Observed employee improperly washing hands. NO PAPER TOWEL . SUSHI AREA.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. NEXT TO SUSHI BOATS (PLATES).
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Equipment food-contact surfaces and utensils not sanitized. GLASS WARE AT BAR.
  • Wet wiping cloth not stored in sanitizing solution between uses. SUSHI AREA.
  • Critical. Observed buildup of slime on soda on holder at dispensing nozzle gun.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. RICE SPILLS (NEAR IRON POTS) BROWN RICE COOKER.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical. Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS IN IT.
  • Critical. No handwashing sign provided at a handsink used by food employees.KITCHEN AREA.
  • Critical. Hand wash sink lacking proper hand drying provisions. SUSHI AREA.
  • Observed garbage on back of kitchen door.
  • Observed food debris accumulated on cooler floor. Corrected On Site.
  • Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. SUSHI BAR.
  • Observed personal care item stored with food. Corrected On Site. AT KITCHEN .
  • Critical. Observed a gas cooker appliance without proper venting /hood system. For reporting purposes only. ON KITCHEN PASSING HALLWAY.
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 05/22/2010. UNABLE TO PROVIDED OR SHOW BOOKLETS OR MANUALS USED FOR EMPLOYEE TRAINING.
3/22/2010Routine - FoodWarning Issued
  • Critical. No handwashing sign provided at a handsink used by food employees.
  • Critical. Hand wash sink lacking proper hand drying provisions. KITCHEN .
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
12/4/2009Food-Licensing InspectionInspection Completed - No Further Action

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