UMAMI of TRUSSVILLE health score and inspection history

(B) Loosely cover or uncover food until cooled. // Recently prepared fried chicken and fried crab temping 49F degrees.

Reheat food to at least 165 F for at least 15 seconds within 2 hours.// Cooked chicken and pork belly placed directly in hot holding unit from WI cooler temping between 76-115F degrees. PIC COS by reheating to 165 by end of inspection. 3-502.12(B)--Allows exception per 3-502.12(F) ROP food pkgd. without a HACCP plan shall be: labeled w. prod. time and date; held at 41 F or <; removed from pkg. within 48 hrs of pkging. Discard ROP food pkgd. without a HACCP plan if not properly labeled.// Coconut soup without an approved HACCP plan is ROP and date marked 8/11-8/16. PIC COS by discarding. Informed PIC about being in compliance with the 48 hour hold time for their ROP soups.

5-205.15(B) Repair condensate leak in refrigeration units. // Ice building up on vent covers and fan housing pipes in WI freezer.

Cease the storage of unpackaged food in direct contact with undrained ice.

Store between-use utensils in a container of water at 135 F or above.// Spoons stored in 90F degree water. 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// Bowl without a handle used to dispense cooked rice and brussel sprouts

Keep dumpster doors and lids closed. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// (1) Employee personal cup stored on prep table (2) Employee personal food comingled with establishment food.

Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Observed employee eating near prep table. 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee personal drinks stored on prep table

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Pork belly, duck, eggs, and beef stew temping 95-125F in hot holding unit. PIC COS by reheating.

Store between-use utensils in a container of water at 135 F or above.// Utensils used for sushi stored in 56F degree water.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths stored on prep tables.

Label all toxic items not in original containers with the common name of the product (Pf).// Several chemical bottles not labeled. PIC COS by labeling and discarding the unknown liquid. 7-207.11(B) Label all personal medications and store below and away from food, equipment, utensils, linens, and single service/single use articles.// A box of vitamin c and nyquil stored next to reusable bowls. PIC COS by relocating to a designated area.