- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed utensils being stored in standing water at room temperature.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed sanitizing bucket with bleach water well over 200ppm.
Correction: Use sanitizer mix from 3 compartment sink instead of making bleach water buckets, or make sure the bleach water is between 50-100ppm.
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09/02/2015 | Routine | |
Make sure all dishes, prep areas, equipment, and utensils are cleaned and sanitized prior to opening.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in freezer door can't close properly.
Correction: Have walk-in freezer door fixed so that it can stay closed by itself.
- Plumbing System Maintained in Good Repair
Observation: Left side of 3 compartment sink has a small leak, the faucet at the back hand sink has a small leak, the back prep sink and the front hand sink (sushi bar) need to have the drain pipes fixed so that water doesn't shoot everywhere.
Correction: Have leaks repaired and pipes fixed to eliminate water from shooting out on the floor.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Coving by the walk-in refrigerator is needed.
Correction: Have seal repaired. Remove the tape along the coving throughout the kitchen.
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07/28/2015 | Pre-Opening | |
Fire Call. Kitchen caught on fire and was burned down and the power was cut off. All food will be discarded. Owner is to contact Health Department prior to reopening so that an inspection can be preformed. No violation noted during this evaluation. | 11/04/2014 | Other | |
True world for Little Neck clams, scallops and surf clam MD 590-SS. Nishimoto-Salmon and Yellow Tail received frozen, temperatures documented on invoice. True World- Tuna and Escolar, need updated documentation for Escolar that it was frozen to proper temperatures. No violation noted during this evaluation. | 08/05/2014 | Risk Factor | |
Permit Issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the plastic coating missing on some of the shelves and the shelves are starting to rust.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed grease on the floor around the fryer.
Correction: Clean.
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03/28/2014 | Routine | |
Standardization training inspection. No violation noted during this evaluation. | 11/20/2013 | Training | |
No violations. No violation noted during this evaluation. | 08/22/2013 | Risk Factor | |
Permit issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed torn gaskets on refrigeration units.
Correction: Replace.
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04/10/2013 | Routine | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer detected in dishmachine, alarm did not work. Tried priming - no results.
Correction: Called for service. Do not wash, plan to use 3 compartment sink. Corrected by using 3 compartment sink.
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12/20/2012 | Risk Factor | |
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