KUMO HIBACHI SUSHI

4 findings recorded on Aug 6, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2A ↗

   Food protection

   Observed salmon in the prep top cooler of main kitchen stored uncovered. Observed peeled onions stored in the walk-in cooler of main kitchen uncovered.

   Inspector’s full note

   Inspection item: Food stored covered

   Code 511-6-1.04(4)(c)1(iv)

   Observed salmon in the prep top cooler of main kitchen stored uncovered. Observed peeled onions stored in the walk-in cooler of main kitchen uncovered. C/A: Except for cooling, storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination COS: Items covered. Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed chicken dumplings and shrimp in prep top cooler of main kitchen temping above 41F. Observed butter on the prep table of main kitchen temping above 41F.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed chicken dumplings and shrimp in prep top cooler of main kitchen temping above 41F. Observed butter on the prep table of main kitchen temping above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Food items discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Repeat violationItem 11A ↗

   Cooling methods and equipment

   Observed tightly wrapped raw beef cooling in the prep top cooler bottom. C/A:When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food COS: Beef discarded Repeat Violation.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed tightly wrapped raw beef cooling in the prep top cooler bottom. C/A:When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food COS: Beef discarded Repeat Violation.

   Official report · Item 11A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.