Ume Sushi

The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.

The restaurant did not properly store food in a way that prevents contamination or spoilage.

The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.

The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.

The restaurant did not maintain adequate cleanliness and organization standards during the inspection.