UMI HANDROLL BAR

No form of sanitizer available in the facility. Food employee stated that they ran out of chlorine a few days ago. [CA] Ensure sanitizer is available at all times.

REPEAT VIOLATION: Facility is lacking chlorine sanitizer test strips. [CA] Provide test strips to adequately measure the sanitizer concentration used during manual warewashing.

REPEAT VIOLATION: Food safety manager certificate not available for review. Employee food handler certificates not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety manager certificates are readily available for review at all times.

1.Observed Vermin: Documented in the following areas: Observed 8 live adult German cockroaches in the back room. Locations included: wash basin of 3 compartment sink, wall behind water heater, on water heater, and prep table. 2. Photographs: Taken for documentation purposes. YES 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Claudio Santiago, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Water at the only hand wash sink is too hot to wash hands (121F). Employee stated that cold water has been turned off due to a faucet leak. [CA] All food facilities shall provide an operable hand washing sink .Repair hand wash sink and maintain in good condition.

Active leak observed at hand wash sink faucet. [CA] Repair plumbing fixture and maintain in clean and good repair.

Active leak observed on drain pipe of hand wash sink and sink is draining slowly. [CA] Repair plumbing fixture and maintain in clean and good repair.

Multiple refrigeration units are lacking thermometers. [CA] Thermometers shall be placed in each refrigeration unit where it is easily visible while checking refrigerator temperature.

Food safety manager certificate not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Ensure food safety manager certificates are readily available for review at all times.

Water at only hand wash sink is too hot to wash hands. [CA] All food facilities shall provide an operable hand washing station. [SA] Food employee turned on cold water. Cold water was turned off due to an active leak. Employee placed bucket below hand wash sink. Work order will be placed.

Mold like substance observed on back panel of display cooler. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Routinely clean and sanitize unit.

Facility is lacking chlorine sanitizer test strips. [CA] Provide test strips to adequately measure the sanitizer concentration used during manual warewashing.

Multiple wet wiping cloths found stored out of sanitizer bucket. [CA] Wiping cloths shall be stored in sanitizing solution of an approved concentration when not being used.(chlorine - 100ppm)

Numerous fruit flies observed in the back area by the warewash station. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Employee skipped the sanitizing step while manually washing utensils.. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee was directed to set up the 3rd compartment with sanitizing solution. Final concentration was measured at 100ppm.

Bags of rice stored open in the dry storage area. Boxed fruits stored directly on the floor. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Mold like substance accumulated int the back of the glass door refrigerator. [CA] Clean and sanitize routinely.

Hand sink is partially blocked by boxes and a rolling cart. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Chlorine test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Facility had added a cooking oven used for baked rolls. Observed grease buildup on the wall behind the oven. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Food Safety Certificate is not available upon request. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.