Restaurant Information
| Facility ID | 2060019270 |
|---|---|
| Restaurant Name | Yume Bistro |
| Phone Number | +19808585678 |
| Last Inspection Date | 2018-10-08 |
| Last Inspection Score | 93 |
Inspection Results
Inspections
| Inspection Date | Score | Type |
|---|---|---|
| 2018-10-08 | 93 | routine |
Violations
| Violation Date | Code | Description |
|---|---|---|
| 2018-10-08 | 54 | 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an opened bottle of water at sushi station, a open can of coffee beverage and a bottle of ice coffee on prep line. relocated all to areas |
| 2018-10-08 | 53 | 6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. floor cleaning needed throughout. |
| 2018-10-08 | 41 | 3-304.12 store in-use utensils in a clean, dry place, in food with handles out. observed containers without handles being used in dry goods. use a handled scoop. |
| 2018-10-08 | 39 | 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towel on prep unit. moved to sani bucket. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sani bucket on the floor. |
| 2018-10-08 | 37 | 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of gyoza and ice packs on the floor in the walkin freezer. moved off the floor. |
| 2018-10-08 | 35 | 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed some sushi bar sauces unlabeled. |
| 2018-10-08 | 31 | 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf ice bath for cooling curry is not working. curry was still above 45f and it was mad |
| 2018-10-08 | 26 | 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bottle unlabeled. labeled during inspection. |
| 2018-10-08 | 22 | 3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf no procedures for tphc were on site. |
| 2018-10-08 | 20 | 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved 2 containers of cooked bean sprouts and rehydrated mushrooms and crab salad above 45f in flip top prep units. there are containers missing from the top which is allowing cold air |
| 2018-10-08 | 18 | 3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed curry from yesterday at 58f in walkin cooler. product was discarded. |
| 2018-10-08 | 13 | 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over containers of sauce in walkin cooler. relocated eggs. observed raw chicken over cooked pork belly in the walkin freezer. rearranged.separate unwashed pro |
| 2018-10-08 | 8 | 5-205.11 maintain access to handsinks. -pfobserved hand sink in kitchen blocked by cart and the hand sink at the bar filled with jars. both were cleared for use. |
| 2018-10-08 | 1 | 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. provide documentation of certification for future inspections. you have 210 days from permit issuance before points will be deducted. |
Data Source
This data was provided by Mecklenburg County, Environmental Health inspections and last updated on Jan 17, 2019. Dataset contains 2631 restaurants inspected in Mecklenburg County.
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