JANA STEAKHOUSE RESTAURANT

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed in sushi cooler non food grade paper towels used to line raw proteins , and cut vegetables. Observed on cook line non food grade paper towels used to line cut vegetables in reach in coolers.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit. Employee began to clean during inspection. Corrective Action Taken

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed excessive amounts of dead insects on trap located in back room near exit door.

Basic - Bowl or other container with no handle used to dispense food. Observed in walk in cooler cup without handle used to dispense garlic stored in large bucket. Manager removed and stored properly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.

Basic - Food stored on floor. Observed in walk in cooler large bucket of garlic stored on floor. Manager removed and stored properly. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between reach in coolers on cook line. Manager removed and stored properly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed on cook line in use tongs stored on handle of oven . Manager removed and stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line spatulas stored in pan of water at 79F. Manager placed pan on stove. Corrective Action Taken

Basic - Insect control device installed over food preparation area. Observed bug zapper stored over bags of jasmine rice. Manager removed jasmine rice from under bug zapper. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of pineapple chunks on rack by back door to kitchen.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Several employees came into work and put on gloves then began to handle clean equipment, utensils, and preparing food without washing hands first.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over container of sauce in walk in cooler. Raw salmon stored over mango chucks in reach in cooler at sushi bar. Raw shrimp stored over bottles of sauce in standing reach in cooler in middle of kitchen. All items rearranged. Also raw beef stored over raw shrimp in walk in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tempura shrimp (53F,47F - Cold Holding) sitting on top of other containers in top section of flip top reach in cooler on make line, per manager no preparation has been done yet today and shrimp has been in cooler since the day before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tempura shrimp (53F,47F - Cold Holding) sitting on top of other containers in top section of flip top reach in cooler on make line, per manager no preparation has been done yet today and shrimp has been in cooler since the day before. Repeat Violation Admin Complaint

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water not working at hand wash station on cook line by entrance between kitchen and sushi bar/wait station in dining room.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Small soy sauce containers at tables stored with food contact surface up overnight, manager removed all containers. Corrected On-Site

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. 2 packages of ground raw tuna thawing out in walk in cooler still inside vacuum packaging, packages opened during inspection. Corrected On-Site

Basic - Food stored on floor. Box of raw shrimp in walk in cooler, box moved. Corrected On-Site Repeat Violation

High Priority - Presence of insects, rodents, or other pests. Dead gecko under hibachi grill in dining area, gecko cleaned up and removed. Corrected On-Site

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw fish stored over cut cucumbers in reach in cooler at sushi bar. Wrapped raw squid stored in same container as wrapped mango slices in reach in cooler at sushi bar. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle of stainless steel cleaner stored with stack of breading crunchies under table on cook line, cleaner removed. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar reading 200ppm, remade to 100ppm Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw fish (45F-48F - Cooling, 45F-48F after 1 hour) in display case at sushi bar. raw chicken (50F - Cooling, after 1 hour 50F); raw shrimp (48F - Cooling, after 1 hour 48F) in walk in cooler. All items wrapped or covered in plastic wrap.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles of soda machine in kitchen. Soda nozzles of soda machine at server area in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Perforated pan inside hand wash sink at front bar, pan removed Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back underside of ice bin of soda machine at server station in dining area. Back underside of ice bin of soda machine at kitchen. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Last year's license displayed at front register.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored over various ready to eat food in walk in cooler.

Basic - Food-contact surface not smooth and easily cleanable. Thin metal sheaths used to store kitchen knifes on crash carts in kitchen have a a build up of debris.

Basic - Ice scoop handle in contact with ice. In ice bin of soda machine at front bar. In ice bin of soda machine at server station in dining room.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in container of water at 78F on cook line, water discarded. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Employees cutting cucumbers and onions before washing them in kitchen.

Basic - Wood food-contact surface not properly sealed. Unsealed small wooden pallets in walk in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the flip top reach in cooler on the main cook line, shrimp tempura (47F - Cold Holding) stored cooling in the top portion of the reach in cooler overnight above the cooling plane of the reach in cooler. Operator discarded the product. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the sliding door reach in cooler, raw scallops and shrimp over prepared butter plates. Operator relocated the butter. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line, shrimp tempura (47F - Cold Holding) stored cooling in the top portion of the reach in cooler overnight above the cooling plane of the reach in cooler. Operator discarded the product. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate on the bulk ice machine has mold like substance spots at the corner of the deflector plate. Discussed with operator best cleaning practices. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk rice container. Operator replaced the cup with a scoop with handle. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored over clean utensils in the warewashing area. Operator relocated the personal bag. Corrected On-Site Repeat Violation

Basic - Food stored on floor. In the dry storage area, mayonnaise jugs stored on the floor. Operator asked employees to relocate. Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handle on the main cook line. Operator relocated the tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door has mold like substance spots on the door gasket.

Basic - Reuse of single-service or single-use articles. Cardboard boxes reused to store bagged food in the walk in freezer. Operator discarded the cardboard boxes. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. On the side of the prep sink, salmon and chicken thawing at ambient air temperature. Operator relocated products to the walk in cooler. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored next to mop sink with the mop heads on the floor. Operator hung the mops to dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board on the main cook line. Wet wiping cloth under in use cutting boards on the center prep table. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw beef stored over cut asparagus. In the prep area reach in cooler, raw beef stored over cut broccoli. Operator relocated the beef to the correct storage location. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink at the entrance to the main cook line used to fill large tub of water for soaking cut lettuce.

Intermediate - Spray bottle containing toxic substance not labeled. On the cart at the end of the main cook line on the bottom shelf, clear plastic spray bottle of degreaser stored without product labeling. Operator labeled the chemical spray bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic portion bowl used as scoop in bulk rice container, operator removed the plastic portion bowl. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored on the main cook line flip top reach in cooler opposite the grill station. Operator relocated the employee food. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on main cook line by the microwave, employee bag stored on shelf in warewashing area over clean plates. Operator relocated the employee personal items. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean metal and plastic containers stacked while wet. Repeat Violation

Basic - Food stored on floor. Behind the sushi bar counter, container of ginger stored on the floor, operator instructed employee to relocate the container of ginger. Corrective Action Taken Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the rice scoop station, plastic scoops stored in standing water of 72F. On the main cook line, tongs stored hanging off the oven and fryer door handles. Operator relocated the tongs. In use knife stored in the crack between the preptable and steamwell. Operator relocated the knife. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table by the fryer station, wet wiping cloth stored by the hot holding rice container. Wet wiping cloth used under in use cutting board.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the main cook line flip top reach in cooler, butter (64F - Cold Holding) on the top shelf, butter had been out on the cook line previously for the lunch shift. Operator discarded the butter. Inspector spoke with operator about holding the butter on time, butter added to the time as public health control written plan. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the main cook line flip top reach in cooler, butter (64F - Cold Holding) on the top shelf, butter had been out on the cook line previously for the lunch shift. Operator discarded the butter. Inspector spoke with operator about holding the butter on time, butter added to the time as public health control written plan. Repeat Violation Admin Complaint

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. At the sushi bar counter, rice held on time with no time marking. Operator states rice placed out daily at 1130 for the lunch shift. Discussed a time marking board with operator. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to check dishwasher, three compartment sink or sanitizer solution.

Basic - Bowl or other container with no handle used to dispense food. In bulk rice container, plastic portion cup used as a scoop. Operator removed the plastic portion cup. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Wrapped employee lunch stored on top shelf of the walk in cooler over container of cooked noodles. Operator relocated the employee food to the bottom storage shelf. 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 chef hat stored on soda syrup boxes and employee personal bag stored over clean containers in the warewashing area. Operator relocated the employee personal items. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf in the warewashing area multiple clean containers stacked while wet. Repeat Violation

Basic - Food stored on floor. On the main cook line, container of sauce stored in the floor, operator had employee raise the container to the correct storage level. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored inbetween flip top reach in cooler door and tongs stored on the fryer door handles. Operator relocated all items to the correct storage location. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in the mens restroom.

Basic - Raw fruits/vegetables not washed prior to preparation. At the sushi bar area, avocados stored in reach in cooler without being washed as evident by stickers attached to the avocados.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored in the mop sink area with the mop heads in the floor. Operator instructed employee to move the mops to properly dry. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution bucket in the warewashing area stored on the floor, operator placed second bucket under the sanitizer solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour in the dry storage area with no product labeling. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer and walk in freezer, plastic grocery bags used to store raw beef and krab rangoons.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on service side of main cook line, raw beef stored over container of raw shrimp. In the walk in cooler raw shrimp stored on shelf over container of lettuce and raw beef stored over a container of cut carrots. Operator relocated all products to proper storage levels. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On main cook line opposite the wok station, plates of butter stored inside top portion of the flip top cooler, butter (46/47F - Cold Holding) stored in cooler over night. Operator discarded the plates of butter. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On main cook line opposite the wok station, plates of butter stored inside top portion of the flip top cooler, butter (46/47F - Cold Holding) stored in cooler over night. Operator discarded the plates of butter. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. At hand wash sink behind front bar area, cutting board and other bar utensils stored in the hand wash sink. Operator removed all utensils from the hand wash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In bulk container of uncooked rice in dry storage area and in bulk container of cooked rice in walk in cooler, plastic quart cups used as scoops. Operator removed the cups from the bulk product. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In warewashing area opposite the three compartment sink, clean bowls and plates stored on shelf not inverted for protection. Operator inverted all plates and bowls. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf over three compartment sink, clean metal bowls stacked while wet.

Basic - Food stored on floor. Multiple containers of food stored on floor in establishment, broccoli in bus tub at the end of the main cook line, buckets of soy sauce stored by dry storage shelf and rear exit or door, container of ginger behind sushi bar and bucket of soup stored on floor on the main cook line. Operator relocated the containers of soup and broccoli to their proper storage location. Corrective Action Taken Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. At entrance to cook line closest to the dining room, rice scoops stored in standing water of 76F next to the hot holding units for rice. Operator removed the scoops from the standing water. On main cook line, tongs stored on oven door handles, operator relocated to proper storage location. At flip top cooler on main cook line, knife stored in the crack between flip top cooler and prep table, operator removed the knife to proper storage location. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler on service side of main cook line, open employee beverages stored on top shelf of cooler over cut carrots for customers. Operator relocated the beverages to the bottom shelf, separate from food from customers. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on prep tables and cutting boards through kitchen and sushi bar areas, sanitizer solution at time of inspection at 0ppm. Operator relocated the wet wiping cloths to a proper sanitizer bucket with solution of 200ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. In dry storage area at the end of the cook line by the rear exterior exit, bulk flour containers stored on shelf with no product label.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In walk in cooler one broken shell egg in carton.

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink to wash out personal food bowl.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on main kitchen line across from rice cooker shrimp tempura (55 - Cold Holding) made previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on main kitchen line across from rice cooker shrimp tempura (55 - Cold Holding) made previous day.

High Priority - Toxic substance/chemical improperly stored. In dish washing area chemical spray bottle hanging on metal shelf facing towards where clean plates and utensils are stored. Employee relocated bottle to proper storage. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection no chemical test kit to check dishwasher/triple sink or sanitizer buckets.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at closed in side of sushi bar. Employee supplied paper towels. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. In dishwashing area spray bottle of bleach on hand wash sink no labeled. Operator labeled the spray bottle. In server station in hibachi dining room in cabinet multiple spray bottles of sanitizer not labeled. Operator labeled all spray bottles. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In bulk rice container in dry storage area single service bowl without handle used as a scoop. Operator removed from bulk container. On main kitchen line in reach in cooler bowls used as scoop for chicken and vegetables, operator removed the bowls from the cooler. In walk in cooler container of rice had single service bowl without handle as scoop, operator removed bowl from rice container. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area in kitchen carbon dioxide tanks not secure. Operator chained tanks to metal storage rack. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door in hallway to restrooms has gap under door as evident by light shining in.

Basic - Food stored on floor. Bulk container of rice in dry storage area stored on floor, operator relocated to proper storage. In walk in cooler containers of food/sauce stored on the floor, operator raised the containers to proper storage levels. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On main cook line tongs stored on oven door handle. Operator relocated the tongs to proper storage. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On main kitchen line spatulas and grill scraper stored in standing water in bucket on floor. Operator instructed employee to keep utensils in pan on grill to hold water at 135°F. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Behind sushi bar both hand wash sinks missing hand wash signage.

Basic - Wiping cloth sanitizing solution stored on the floor. Behind sushi bar sanitizer solution stored on floor. Operator relocated to shelf under hand wash sink. Corrected On-Site