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Umai Japanese Restaurant
March 20, 2017 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings8
- critical findings2
Failed findings
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Cold HoldingcriticalInspector note: Avocado and cucumber (Peeled)stored on counter 52F. Must be maintained at 41F or below. Corrected at time of inspection
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Food Contact Surfaces CleancriticalInspector note: Equipment being washhed in dishwasher with rinse temperature of 132F. Use 3 bay until repairs are made
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Food Utensil StorageInspector note: Rice scoops stored in stagnant water- Discontinue
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Non-Food Contact SurfacesInspector note: Woden stand used to hold rice cooker heavily worn- Refinish
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Dishwashng FacilitiesInspector note: Dishwasher rinse temperature 132F- Maintain at 180F-194F
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Test Kit ProvidedInspector note: No test kit available for quats sanitizer- Provide
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Clean Equipment & Utensils StorageInspector note: Pots stored on floor below 3 bay sink- Discontinue
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Hood sticker indicates expiration of December 2016. Schedule hood cleaning and inspection. Grease dripping from vent
What changed since the previous inspection?
Compared with Pass on November 10, 2016: 8 findings appeared for the first time.
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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.