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Umai Japanese Restaurant
December 14, 2020 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings6
- critical findings1
Failed findings
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Cut vegetables stored on counter in ambient air- Store in refrigeration at 41F or below Corrected on site
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: PIC must ensure HACCP is maintained on site at all times
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Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)Inspector note: Multiple containers of prepared foods in refrigeration with no labels or production/discard dates
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Conformance with Approved Procedures (Pf)Inspector note: HACCP not available on site at the time of the inspection. No documentation of logs for testing of rice. Sushi rice tested at 4.0ph at the time of the inspection
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(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)Inspector note: Equipment stored upright on shelving- Store inverted
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Walls and Ceilings Studs Joists and Rafters (C)Inspector note: Unfinshed doorway to back storage area from kitchen- Properly repair to make surface smooth durable nonpourous and cleanable
What changed since the previous inspection?
Compared with Fail on March 4, 2020: 3 findings appeared for the first time. 3 findings recurred. 18 previous findings did not recur.
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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.