NAGOYA SUSHI

High Priority - Non-food grade paper towel used as liner for food container in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours fried sweet potatoes (62F - Cold Holding) 40 minutes later 42F) Corrected On-Site

High Priority - Toxic substance/chemical improperly stored by vinegar across from three compartment sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled

Intermediate - Spray bottle containing toxic substance not labeled in by three compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Rice container Corrected On-Site

Basic - Equipment in poor repair. Dish rack

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in spice container touching product. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips for 3 comp sink and sanitizer bucket. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. No handle container used as scoop in brown rice container. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers not air dried by 3 compartment sink

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven on front line has buildup

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket placed on top of serving trays by cook line Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Food picks at cook line not inverted.

Basic - Working containers of food removed from original container not identified by common name. Sugar and salt not labeled on cook line. Cornstarch not labeled at front counter, salt container in kitchen Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage 58F, per operator stored less than 3 hours, operator placed under time as public health control -raw shrimp 66F, per operator less than 1 hour in top of reach-in cooler, operator relocated to reach-in freezer to rapidly cool Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tempura shrimp 82-117F, per operator stored on tray in sushi bar area less than 30 minutes, operator relocated to table top oven to reheat Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -chlorine sanitizer exceeding 200ppm, operator diluted with water, retested 100ppm Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employees washed hands in food prep sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA

Basic - Bowl or other container with no handle used to dispense food. -bowl in brown rice Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on top of clean food containers Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee working in sushi bar with watch, employee removed Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in contact with potato starch, employee removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in standing water 66F, operator removed utensils from water Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -sushi cases, operator installed thermometers. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in sushi bar area, provided handwash signs, operator posted Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon store over ready to eat sauces in reach in cooler in sushi bar. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Tooth picks not properly stored in kitchen above reach in cooler.

Basic - Spoons not properly inverted in a protective manner in the sushi bar. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw short rib over house made sauces Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind broccoli in cook table. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter less than 1 hour per operator. Fried rice 100F Fried shrimp 70F Operator placed item in reach in cooler for cooling. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Scoop in edamameCorrected On-Site Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Tongs and sticks stored in soiled hanging box Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Gatorade stored on rack above salt and spices. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers in back of kitchen.

Basic - Objectionable odors in bathroom or other areas of the establishment. Woman's restroom for customer use. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shrimp stored behind ready to eat chopped vegetables.

Intermediate - Spray bottle containing toxic substance not labeled. located under dish machine

Basic - Clean utensils or equipment stored in dirty rack. Rack hanging next to dish area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on prep table next to sushi bar. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have build up

Basic - Objectionable odors in bathroom or other areas of the establishment.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw short rib in table top cooler on the cooks line. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Red bowl in halved cherry tomatoes in table top cooler across from soup well. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the three door merchandiser reach in cooler in the kitchen. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 82F, remade and placed hot water then on grill 155F Corrected On-Site