NAGOYA SUSHI

Violations (12)

• 08A-02-6CriticalCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in dunkers freezer, raw salmon stored over frozen pizza and boxes of chocolate cake . Operator reorganized storing frozen pizza and cake to the top shelf.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in dunkers freezer, raw salmon stored over frozen pizza and boxes of chocolate cake . Operator reorganized storing frozen pizza and cake to the top shelf. **Corrected On-Site**

  High Priority

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler , raw chicken stored on raw beef . Operator removed beef and stored separately.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler , raw chicken stored on raw beef . Operator removed beef and stored separately. **Corrected On-Site**

  High Priority

• 01B-04-5Critical

  Stop Sale issued due to food originating from an unapproved source. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.

  High Priority - Stop Sale issued due to food originating from an unapproved source. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed no tags for raw frozen oysters. Advised operator not sell oysters until the oyster tag is obtained. Operator unable to provide oyster tags.

  High Priority

• 14-31-5CriticalCorrected on site

  Nonfood-grade bags used in direct contact with food. Walk in freezer - raw octopus stored in printed to go bags . Operator placed in food grade clear plastic bag during the inspection.

  High Priority - Nonfood-grade bags used in direct contact with food. Walk in freezer - raw octopus stored in printed to go bags . Operator placed in food grade clear plastic bag during the inspection. **Corrected On-Site**

  High Priority

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products.

  Intermediate

• 11-26-1Corrected on site

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For two employees working for less than one week and engaging in food preparation. Provided employee reporting agreement form. Employee signed form during the inspection.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For two employees working for less than one week and engaging in food preparation. Provided employee reporting agreement form. Employee signed form during the inspection. **Corrected On-Site**

  Intermediate

• 01C-01-4

  No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.

  Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed no tags for raw frozen oysters. Advised operator not sell oysters until the oyster tag is obtained.See stop sale .

  Intermediate

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food. Used to dispense soy sauce at cook line . Operator discarded bowl during the inspection.

  Basic - Bowl or other container with no handle used to dispense food. Used to dispense soy sauce at cook line . Operator discarded bowl during the inspection. **Corrected On-Site**

  Basic

• 03F-10-5Corrected on site

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator using time for all hot and cold buffet items and sushi rice but no written plan . Operator competed form during the inspection. **Corrected On-Site**

  Intermediate

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed.

  Basic

• 08B-38-4Corrected on site

  Food stored on floor. 1. At cook line bucket if soy sauce stored on floor. 2. Walk in cooler - cases of chicken stored on floor. Operator elevated during the inspection.

  Basic - Food stored on floor. 1. At cook line bucket if soy sauce stored on floor. 2. Walk in cooler - cases of chicken stored on floor. Operator elevated during the inspection. **Corrected On-Site**

  Basic

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. 1. Hand washing sink at entrance to kitchen. 2. Next to triple sink. 3. Employee rest room. Operator replenished all areas during the inspection.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1. Hand washing sink at entrance to kitchen. 2. Next to triple sink. 3. Employee rest room. Operator replenished all areas during the inspection. **Corrected On-Site**

  Intermediate