Umai Japanese Restaurant
FAILTuesday, December 6, 2022 at 5:01 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked chicken in lift top refrigeration at the service line at 72F Per the PIC the product was cooked less than 1 hour prioer to the inspection Product was removed and was placed in back refrigeration to cool to 41F or below prior to service
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC at the establishment must properly monitor HACCP procedures
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.008/8-103.12-PF
Conformance with Approved Procedures (Pf)
At the time of the inspection the establishmnet was unable to find the PH meter for the sushi rice. When the PH meter was found the batteries were not working. A PH was logged at 11:00am on 12/06/22 for testing of the sushi rice. It was determined through an interview with employees that the PH reading was written without testing Reviewed the procedures with all staff and explained the significance of proper sushi rice testing and logging Sushi Rice tested at 3.9PH at this time Lab testing for sushi rice expired September 2022- Provide updated testing
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Damp wiping cloths stored on cutting boards at sushi counter- Maintain in sanitizer solution
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.14-C
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Hood in establishment has no visible inspection sticker- Schedule hood cleaning and inspection to provide updated sticker
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.