Food Facility Details

UMI JAPANESE RESTAURANT
  107 HARDING BLVD #A
  ROSEVILLE, CA 95678
  916-784-8008
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Routine Inspection

- Dish wash machine produced 50 ppm residual chlorine.
- The 3 comp sink provided with hot water at 120*F.
- Quat sanitizer provided at 200 ppm.

Green placard posted.

Failure to correct violations listed in the report may have penalty of 2 hours re-inspection fee $ 410.

06/23/2021: Routine Inspection
Violations:Major - 0
 Minor - 7


Observed empty soap dispenser at hand sink in the kitchen. Per an employee, no reserve liquid soap to fill out the dispensor. Provide soap at all times.

- Observed thawing sirimp and clams at hand sink. Stop thawing food at hand sink.


Observed cold holding at the top part of refrigeration unit infront of the cook line probed >41*F (fish cake 54 *F, cooked corn 53*F, ramen bases 48-50*F, bamboo shoot 48*F, cabbage 51*F, spring mix salad 49*F and cucumber 48*F). Cold holding for all potentally hazardous foods must be 41*F or below. Food removed voluntarily and the unit is closed until the temprature issue will be fixed. Reinspection will be conducted on 6/30/2021.


- Clean rusty racks/shelves inside walk in cooler and refrigerator in front of the cook line.

- Clean rusty refrigerator in front of the cook line.


Submit plan review application for the newly installed freezer with fee to Placer County Environmental Health office. E-mail application to: mworke@placer.ca.gov


Observed foot stored on the floor. Store food 6 inches off the ground on approved shelving.


Provide food safety manager certificate ASAP. Also keep documentation of current food handler card for all employees. Comply by 7/23/2021.

Observed hand sink at the back of the kitchen not provided with hot water. Provide hot water at 100-108*F. Second violation.

Inspection Memo:


Routine inspection
- Hand sink supplied and accessible.
- The 3 comp sink provided with hot water>120*F.
- Dish wash machine produced 50 ppm residual chlorine.
- Cold holding<41*F; hot holding >135*F.
- Observed grease accumulation on filters inside the hood in the kitchen. Clean filters ASAP to avoid potential fire hazard.
- Clean mold from the fan guard and surrounding it inside walk in cooler ASAP.
- Please replace removed/broken ice machine door ASAP.
- Please repair water dripping on hand sink faucets in sushi bar area and in the kitchen.

COVID-19 Routine Restaurant Inspection
Facility has offering take out service.
A Workplace Specific Plan has not provided during inspection.
Please update Covid-19 Workplace specific plan and send copy via e-mail to: MWorke@placer.ca.gov. Comply by 12/22/2020.
• Observed employees were wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Per person in charge, high touch areas are sanitized every 1 hour.
12/21/2020: Routine Inspection
Violations:Major - 0
 Minor - 2

Provide food safety manager certificate. Comply by 12/31/20. Second violation.


Observed hand sink at the back of the kitchen not provided with hot water. Provide hot water at 100-108*F at all time.

Inspection Memo:


Routine Inspection

Hand sink supplied and accessible.
Quat sanitizer at 200 ppm provided at the 3 comp sink & for surface cleaning.
Hot holding>135*F.

COVID-19 Guidelines

Facility is not offering on site dining but ready to open on 6/18/2020.

Facility has prepared a written Workplace Specific Plan.


Overall Plan is Good


• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Per Plan, high touch areas are sanitized 2 times a day: one at launch time and one dinner time. Please increase frequency of high touch areas disinfection and include on the plan.
• Observed facility has reduced the seating capacity of the onsite dining areas to provide a minimum of 6 foot physical distancing.
• Observed hand sanitizer provided at entrance to facility.
• Employees have been trained on the contents of Plan. Training is documented.
• Disposable menu is being used.

06/16/2020: Routine Inspection
Violations:Major - 0
 Minor - 2


Observed cold holding at refrigerator units inside the kitchen at 44*F. Please adjust cold holding at or < 41*F ASAP. Comply by 6/17/2020.


Provide Food safety manager certification ASAP. Second violation.

Inspection Memo:

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