Umami Endless Sushi & Bar Llc

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Black mold like substance in ice machine

Basic – Accumulation of debris inside warewashing machine

Dish machine excessive debris

Basic – Accumulation of debris on exterior of warewashing machine. nDish machine Excessive debris

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Cook line ceiling tiles soiled

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Employee drink cups on prep shelf over ready to eat food

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

Clean pans and bowls wet nesting on shelf nClean cups in waitress area

Basic – Equipment in poor repair

Reach in coolers cook line torn gaskets

Basic – Floor area(s) covered with standing water

Dish area has standing water on floor

Basic – Floor soiled/has accumulation of debris

Prep back line excessive debris

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Front cook line microwave soiled

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Employee Soda bottles in stand up cooler

Basic – Standing water in bottom of reach-in-cooler. nWaitress reach in cooler standing water

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

n20 flies at bar on glasses open bottles and wallsn2 flies on cords above sushi stationn5 flies in server station on employee belongings and on tea dispensersn4 flies under dish machine in kitchenn1 fly on clean dishes near ice machine in kitchenn4 flies under sink in prep area near back door of kitchenn1 fly on paper towel roll on prep table in kitchenn6 flies under prep table where avocados are stored near back door of kitchenn3 live flies on cooks line walln3 live flies in party room on walls

High Priority – Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory

Raw chicken in reach in cooler next to ready to eat food

High Priority – Roach activity present as evidenced by live roaches found

6 live roaches in water heater closet next to prep area where crispy noodles are stored

1 live roach ran out from under cooks line across floor from cold side to hot side

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands

Server handled dirty dishes did not wash hands before returning to guest tables

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ntlipa (48F – Cold Holding); raw crab (48F – Cold Holding)

High Priority – Toxic substance/chemical improperly stored. Chemical glass cleaner next to food on prep rack shelf

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Soda nozzles soiled

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

HnHand sink in in dish area blocked by buckets

Intermediate – Handwash sink used for purposes other than handwashing

Multiple hand sinks with food debris