Inspection Violation

Inspection Management System

Premise Information


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Name

UMAMI SUSHI & GRILL

Rules Governing Inspection Scores.

Address

200 E MATTHEWS ST

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

MATTHEWS

NC

28105

Swimming Pool Rules:


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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

10/8/2019

Final Score @ Grade

90.50

A

NC Department of Environmental Health:


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General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
20	3	Proper cold holding temperatures	No	No	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Spicy crab mix, seaweed salad, salmon skins, salmon, tuna, and spicy tuna in sushi prep cooler observed above 41F. CDI. Foods moved to walk-in cooler to cool. Repeat.
21	3	Proper date marking and disposition	No	No	Yes	Yes	No	3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Tofu, cut salads, squid, salmon, and yellowtail observed with no date marking. CDI. Items dated. Repeat.
26	2	Toxic substances properly identified, stored, and used	No	No	Yes	Yes	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Purple bottle of degreaser and a few buckets of quat sanitizer observed with no labeling. CDI. Bottles labeled. Repeat.
35	1	Food properly labeled: original container	No	No	No	Yes	No	3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Several bottles of sauces, containers of flour by grill, and panko bread crumbs observed with no labeling. Repeat.
38	0	Personal cleanliness	No	No	No	No	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee observed cooking at grill with no hair restraint.
39	0.50	Wiping cloths: properly used and stored	No	No	No	No	No	3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Quat sanitizer solution in buckets observed weak. Several wet wiping cloths observed on prep counters throughout kitchen.
40	0	Washing fruits and vegetables	No	No	No	No	No	3-302.15 Washing Fruits and Vegetables - C Avocados observed being cut without washing prior. Wash fruits and vegetables before preparing.
42	0	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	No	No	4-901.11 Equipment and Utensils, Air-Drying Required - C Several pans at dish area are being stacked wet. Allow dishes to air dry before stacking together.
46	0	Warewashing facilities: installed, maintained and used; test strips	No	No	No	No	No	4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Dishes being actively washed in dish solution of 86F.