NANA NOODLE & SUSHI BAR

Violations (10)

• 03D-06-5Critical

  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....tuna 48F, salmon 53F in sushi case last one at north side . Took another temperature after about 45 minutes it was tuna 47F, salmon 53F . Employee covered food with ice .

  High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....tuna 48F, salmon 53F in sushi case last one at north side . Took another temperature after about 45 minutes it was tuna 47F, salmon 53F . Employee covered food with ice . **Corrective Action Taken**

  High Priority

• 41-10-4CriticalCorrected on site

  Toxic substance/chemical improperly stored...windex spray bottle stored with to go food container at sushi station, employee removed.

  High Priority - Toxic substance/chemical improperly stored...windex spray bottle stored with to go food container at sushi station, employee removed. **Corrected On-Site**

  High Priority

• 12A-07-5CriticalCorrected on site

  Employee failed to wash hands before putting on gloves to initiate a task working with food....employee cleaned eye glass, use cell phone and then putting gloves to prep sushi. Employee washed hands after discussion.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food....employee cleaned eye glass, use cell phone and then putting gloves to prep sushi. Employee washed hands after discussion. **Corrected On-Site**

  High Priority

• 14-86-1CriticalCorrected on site

  Non-food grade paper/paper towel used as liner for food container in all sea food , fish eggs , cut cucumber, chopped scallion, cut avocado at sushi station, chopped cilantro, basil at cook line . Employee properly removed paper towel

  High Priority - Non-food grade paper/paper towel used as liner for food container in all sea food , fish eggs , cut cucumber, chopped scallion, cut avocado at sushi station, chopped cilantro, basil at cook line . Employee properly removed paper towel **Corrected On-Site**

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition.... Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ...Tuna thawing in reduce oxygen packaging at walk in cooler and then room temperature at sushi station . Label states to remove before thawing.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ...Tuna thawing in reduce oxygen packaging at walk in cooler and then room temperature at sushi station . Label states to remove before thawing.

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....fish eggs 53F , tuna 52F , California rolls 72F in room temperature at sushi station to serve to customers, ....beef 54F, noodles 65F, cut cabbage 67F, kale 65F at cook line , food not prepped or portioned today food being held less than 4 hours . Employee time marked

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....fish eggs 53F , tuna 52F , California rolls 72F in room temperature at sushi station to serve to customers, ....beef 54F, noodles 65F, cut cabbage 67F, kale 65F at cook line , food not prepped or portioned today food being held less than 4 hours . Employee time marked **Repeat Violation** **Admin Complaint**

  High Priority

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...sushi rice at sushi station . Employee time marked

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...sushi rice at sushi station . Employee time marked **Corrected On-Site**

  High Priority

• 22-02-4Corrected on site

  Food-contact surface soiled with food debris, mold-like substance or slime....heavy soiled building in can opener blade . Employee cleaned .

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....heavy soiled building in can opener blade . Employee cleaned . **Corrected On-Site**

  Intermediate

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit...rice spoons in 111F by the rice cooker . Employee provided 144F water

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...rice spoons in 111F by the rice cooker . Employee provided 144F water **Corrected On-Site**

  Basic

• 06-09-2Repeat

  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ...Tuna thawing in reduce oxygen packaging at walk in cooler and then room temperature at sushi station . Label states to remove before thawing. See stop sale.

  Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ...Tuna thawing in reduce oxygen packaging at walk in cooler and then room temperature at sushi station . Label states to remove before thawing. See stop sale. **Repeat Violation** **Admin Complaint**

  Basic