KUMO JAPANESE STEAK HOUSE Inspection – September 23, 2024

High Priority 1

#5High Priority01B-14-4

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked eggs in stand up reach-in cooler. The manager discarded cracked eggs. **Corrected On-Site**

Corrected On-SiteStop Sale

Intermediate 4

#6Intermediate12A-03-4

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in bucket with utensils in water. Educated operator to only wash hands in designated handwashing sink. **Corrective Action Taken**

Corrective Action Taken

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across from cook line soiled **Repeat Violation**

Repeat Violation

#8Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Observed handwashing sink on cook line blocked by containers and strainers. The manager removed the strainer and container. **Corrected On-Site**

Corrected On-Site

#9Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 4

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#3Basic10-08-5

Basic – Ice scoop handle in contact with ice.

#4Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Florida Food Watch