Premises Information


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Name

UMAMI SUSHI & GRILL

Address

200 E MATTHEWS ST

City/State/ZIP

MATTHEWS

28105

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/21/2023

Final Score @ Grade

96.50

General Comments

EHS observed minimal food prep during inspection, apart from cooling of recently placed food items and washing of vegetables. Facility has recently changed hours of operation; facility is now listed as closed on Mondays, open from 11:00 to 3:00 and 4:30 to 9:30 Tuesday through Thursday, and open from 11 to 9:30 Friday through Sunday. Having arrived at 2:50, EHS observed minimal food preparation. Future inspections will account for this change in hours. The date marking system of prepared food items within the facility has improved considerably. However, EHS observed TCS food items (miso soup, mushroom soup) that had recently been rotated from freezer to cold holding (below 30F, visible frost on containers). EHS discussed proper date marking for thawing items with PIC; at time of rotation to refrigeration from freezers, facility shall add date marks to items to identify them as previously frozen, with the date of transfer acting as the new starting date in the holding time for TCS, non date mark exempt food.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) container of Eel in sushi prep top above the fill line at a temperature of approximately 44F. PIC stated that this item had been placed within the prep top earlier in the morning, fewer than four hours ago. CDI - PIC rotated the eel to sushi prep unit underside for corrective cooling. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
24	0	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed sushi rice at sushi station with TPHC label marking it for TPHC from 12 p.m. to 3 p.m. CDI - PIC relabeled TPHC to properly list hold time from 12 p.m. to 4 p.m.
28	1	Toxic substances properly identified stored & used	Yes	No	No	7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed approximately five (5) bottles of oven cleaner stored adjacent to bags of table salt on shelving beneath tempura station. CDI - PIC relocated oven cleaner bottles to available shelving at oven station.
35	0.50	Approved thawing methods used	Yes	No	No	3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed packaged shrimp thawing in emptied 3 compartment sink while poorly submerged and with minimal running water at a temperature of 72F. CDI - EHS adjusted water velocity and temperature to properly submerge shrimp and maintain water at 56F. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed six (6) packages of ROP fish (five (5) tuna packages, and one (1) tilapia) stored in sushi RIC without being removed from reduced oxygen environment. CDI - EHS discussed thawing with PIC and cut holes in ROP fish packages to properly remove fish from reduced oxygen environment.
44	0	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately five (5) recently washed and sanitized bins wet nesting at the drying rack. CDI - containers were separated out and allowed to air dry effectively. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed scoured cutting board stored directly on the floor next to ware washing hand sink. PIC stated intention to use non scoured side of the cutting board in future food prep. CDI - Cutting board was rotated to the 3 compartment sink for cleaning; PIC provided crate riser for cutting board to be stored off of floor once cleaned.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-101.19/4-202.16 Non FOOD-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. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed three (3) floor risers (one in WIC, two in outdoor walk in freezer) made of untreated exposed wood. Replace floor shelving with material that is smooth and easily cleanable or seal exposed wood shelving in areas subject to spilling or moisture.
55	0.50	Physical facilities installed, maintained & clean	No	No	No	6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy soil accumulation on flooring throughout facility, namely at register and sushi area flooring, beneath fixed equipment such as fryers and oven, and at base of toilets in bathrooms. Observed accumulation of dust at wall adjacent to ice scoop. Clean facility floors and walls so as to preclude soil, dirt, and dust accumulation.