Uomaru Honten Restaurant – 02/08/2023

Violation Breakdown

#1 Person in charge present, demonstrates knowledge, and performance duties
#8 Adequate handwashing facilities supplied and accessible
#14 Food contact surfaces: clean and sanitized
#20 Proper cold holding temperatures
#21 Proper date marking and disposition
#22 Consumer Advisory provided for raw or undercooked foods
#32 Approved thawing methods used
#33 Thermometer provided and accurate
#34 Food properly labeled; original container
#35 Insects, rodents, and animals not present
#36 Contamination prevented during food preparation, storage & display
#38 Wiping cloths: properly used and stored
#40 In-use utensils: properly stored
#45 Warewashing facilities: installed, maintained, used; test strips
#46 Nonfood-contact surfaces clean
#48 Plumbing installed; proper backflow devices
#49 Sewage and wastewater properly disposed
#50 Toilet facilities: properly constructed, supplied, & cleaned
#51 Garbage/refuse properly disposed; facilities maintained
#52 Physical facilities installed, maintained, and clean
#53 Adequate ventilation and lighting; designated areas use
#44 Food and nonfood-contact surces cleanable, properly designed, constructed, and used

None