Umi Sushi Japanese Cuisine

Cycle Inspection / Initial Inspection

• 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
• 28-06 — Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (critical)
• 04L — Evidence of mice or live mice in establishment's food or non-food areas. (critical)

Cycle Inspection / Reopening Inspection

No listed violations.

Cycle Inspection / Initial Inspection

• 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
• 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)
• 08C — Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (critical)
• 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
• 04L — Evidence of mice or live mice in establishment's food or non-food areas. (critical)
• 02B — Hot TCS food item not held at or above 140 °F. (critical)

Administrative Miscellaneous / Re-inspection

• 28-03 — Lighting fixture located over, by or within food storage, preparation, service or display facility, and facility where utensils and equipment are cleaned and stored, which may shatter due to extreme heat, temperature changes or accidental contact; not fitted with shatterproof bulb or shielded and encased, with end caps or other device. (critical)

Cycle Inspection / Re-inspection

• 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)
• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)

Cycle Inspection / Initial Inspection

• 02G — Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. (critical)
• 10F — Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
• 02B — Hot food item not held at or above 140º F. (critical)
• 08A — Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. (critical)
• 04L — Evidence of mice or live mice present in facility's food and/or non-food areas. (critical)