Cooked?

Umai Japanese Restaurant

May 16, 2016 · Pass
😇clean
  • official resultPass
  • resultPass
  • inspection typeEating & Drinking
  • failed findings0
  • critical findings0
✓ No failed findings were recorded; 9 code checks were marked passed.

← Back to the current restaurant page

Checks marked passed

  • Separation Segregation Cross Contaminationcritical
    Inspector note: Raw eggs observed being stored above ready to eat foods. Discontinue and store eggs appropriately to ensure no cross contaminaion from raw eggs.
    code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
  • Separation/Sanitizer Criteriacritical
    Inspector note: Chloring sanitizer being used for cloths at well over 100PPM. Address and ensure all staff have been properly trained on how to set up and test sanitizer.
    code 41-7-201/04.11*** · critical food-safety factorstatus: Pass
  • Conformance w/ Approved Procedurescritical
    Inspector note: No letters of guarantee available at the time of the inspection as specified by the HACCP Plan. Provide letters of guarantee on a yearly basis to be checked by the City of Boston Health Department.
    code M-8-103.12*** · critical food-safety factorstatus: Pass
  • Food Protection
    Inspector note: Hand sink located directly next to the cutting boards being used for sushi preparation with no protective barrier. Provide a protective barrier to prevent splash back from dirty hands.
    code 08-3-305-307.11* · lower-severity findingstatus: Pass
  • Food Contact Surfaces Design
    Inspector note: Plastic container being used to dispense out of bulk food container of rice. Discontinue and use a handled scoop to prevent contamination from hands.
    code 14-4-202.11* · lower-severity findingstatus: Pass
  • Non-Food Contact Surfaces
    Inspector note: Card board observed being used to line storage shelf near the front service area. Discontinue and ensure all surfaces remain cleanable durable and smooth.
    code 15-4-202.16* · lower-severity findingstatus: Pass
  • Dishwashng Facilities
    Inspector note: High temperature dishwasher with repair alert souding at the complettion of the cycle. Address and make any necessary repairs.
    code 16-4-501.11/.15* · lower-severity findingstatus: Pass
  • Hand Cleaner Drying Tissue Signage
    Inspector note: No soap at hand sink. Provide.
    code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
  • premises not properly maintained or cleaned
    Official wording: Improper Maintenance of Walls/Ceilings
    Inspector note: Hood and Ventilation Tags with a past expiration date of Nov. 2016. Provide up to date Tags prior to the re-inspection being conducted. Referral being made to the City of Boston Fire Department for expired Tags.
    code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on May 6, 2016: 9 previous findings did not recur.

Browse this restaurant's inspections

About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.

official city health-inspection data · no account, no sign-up