Umi Japanese Steakhouse

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in chlorine sanitizer with a concentration above the maximum requirement (>200ppm). Manager corrected on site. New concentration was 100ppm.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Obsevred cups stored wet nesting.

Nonfood-contact surfaces clean — Inspector Note: Observed microwave in need of cleaning. Observed food debris underneath the grill.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the sides of the ice machine interior with mold-like substances.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed cardboard being used on shelving units under grill and under main prep area. Manager was advised to use a non-absorbent and easily cleanable material on shelving units. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee food items (jacket and hat) stored with chopped sticks in container and utensil storage area along with employee lunch bag stored above and with food items in dry storage area in main kitchen. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed light out in room containing mop sink. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Food stored covered — Inspector Note: Observed tempura batter in main kitchen by fryers uncovered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Toxic substances properly identified, stored, used — Inspector Note: Observed cough medicine (Honey Robitussin) stored on top of small reach-in cooler in main kitchen. Manager moved item. 511-6-1.07(6)(o) - Medicines, Restriction & Storage (P, Pf) (o) Medicines, Restriction and Storage. 1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. Pf 2. Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. P