Umai Cafe

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. nIce machine located in prep area.

Basic – Accumulation of debris on exterior of warewashing machine

Dishwasher exterior.

Basic – Buildup of food debris/soil residue on equipment door handles

Hand wash sink n cook line handles.

Basic – Cutting board has cut marks and is no longer cleanable

All Cutting board in kitchen.

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employee personal food not identified on shelf on cook line

Operator labeled and segregated item. Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Employee at sushi bar engaging in food preparation without hair restraint.

Basic – Food stored on floor

Case of tuna stored on floor in wall freezer

Two 5 gallon containers of cooking oil stored on floor in prep area

1 5 gallon of soy sauce stored on floor in kitchen

Operator placed tuna on pallet and soy sauce on shelf Corrected On-Site Repeat Violation

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Ice buildup reach-in freezer near back door exit.

Basic – No handwashing sign provided at a hand sink used by food employees

No hand wash sign at sink at front counter

Printed hand wash sign; operator placed sign above sink. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gaskets soiled on reach-in cooler

Gaskets on walk-in cooler.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Reach-in cooler on cook line.

Basic – Reach-in cooler shelves with rust that has pitted the surface

Reach-in cooler on cook line.

Basic – Working containers of food removed from original container not identified by common name

Red squeeze bottle on cook line not labeled by common name

Yellow squeeze bottle not identified by name

Operator labeled bottle.n Corrected On-Site

High Priority – Container of medicine improperly stored

Medication stored on shelf with food on cook line

Operator removed medication. Corrected On-Site

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

Dishmachine temp 120: Chlorine sanitizer reading 0ppm

Operator changed chlorine sanitizer bucket. Re checked 50ppm Corrected On-Site

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

2 live flies in prep area landed on cutting board

Operator cleaned and sanitized area and cutting board. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nIn reach-in cooler at 1:35pmnbutter (57F – Cold Holding) cut lettuce (48F – Cold Holding);nOperator moved butter to freezer

Re temped at 2:15pm nButter 39fnCut lettuce 38f Corrected On-Site

Intermediate – Backflow preventer not inspected and serviced according to manufacturer's recommendations

Backflow preventer on mop sink damaged. Tape is placed to hold preventer in place.

Intermediate – Handwash sink not accessible for employee use at all times

Hand wash sink at entrance of kitchen blocked with pallets of glasses nOperator removed glasses. Corrected On-Site Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Observed employee washing