SUMI JAPANESE CUISINE
829-831 SOUTH 19 STATE ROAD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/24/2025
High Priority
2
Intermediate
3
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk rice container.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Three carbon dioxide tanks not stored secured by soda dispenser. **Repeat Violation**
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining dry storage shelves for bottled drinks. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on flip top reach in cooler cutting board. Employee relocated the beverage. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket and bag over seaweed for soups in dry storage. Operator relocated personal items. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Jugs of fryer oil and soy sauce on floor of kitchen. In walk in freezer box of beef stored on the floor. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up, per operator cleaning scheduled. Walk in cooler door gasket with mold like substance build up. **Repeat Violation**
- 33-16-4:Basic - Open dumpster lid. Shared dumpster lid open.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on food prep counters and cutting boards. **Repeat Violation**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bags used in direct contact to store frozen raw ground beef.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer non commercially packaged raw crabs over commercially packaged ready to eat cake. Operator relocated the cake. In the walk in cooler raw shrimp over ready to eat sauce. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used to store cloths for cleaning tables. **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink in to go bagging area.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, Krab cheese mix from previous day and cooked chicken from the previous day with no product date marking. **Repeat Violation**
Food safety inspection conducted on 1/24/2025 revealed 14 total violations (2 high priority, 3 intermediate, 9 basic).
Inspection on 8/1/2024
High Priority
3
Intermediate
4
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At wait station in kitchen, ice machine interior has black mold-like substance on deflection plate and side. **Repeat Violation**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in freezer, inside of door handle has build up.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At side storage rack in kitchen, multiple tanks not secured. Operator placed chain around tanks to rack. **Corrected On-Site**
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. In kitchen dry storage area, cardboard used to line shelves with bottled beverages. **Repeat Violation**
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under equipment has grease build up. At cook line, hood system has grease build up. At mop sink, wall soiled.
- 08B-38-4:Basic - Food stored on floor. At handwash sink by cook line/triple sinks, 2 cases of oil in floor. In kitchen storage area, rice and sweet seasoning stored on floor. In walk-in cooler, multiple sauce containers stored on floor. In walk-in freezer, multiple food items stored on floor. Operator moved all items off floor. **Corrected On-Site** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in cooler gaskets have build up. At cook line, hood filters have grease build up. At cook line food pickup station, green rack has build up of residue and dust. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, multiple wet towels on counters. **Repeat Violation**
- 12A-25-4: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. At cook line food pickup station, waitress touched face then picked up plate of food without washing hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef stored over rehydrated noodles. At sushi bar in reach-in cooler, raw spicy tuna stored over spicy krab. Operator moved items to proper levels, **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station in kitchen, tofu (47F - Cold Holding).
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by cook line/triple sinks, 2 cases of oil stored in front of sink. Operator moved oil. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by cook line/triple sinks, plastic jug stored in sink. Operator removed. **Corrected On-Site** **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by cook line/triple sinks, no paper towels. Operator supplied during inspection. **Corrected On-Site** **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. On cook line, in bottom section of reach-in cooler, noodles prepared sometime yesterday, not dated. In walk-in cooler, cooked chicken prepared sometime yesterday, not dated.
Food safety inspection conducted on 8/1/2024 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).