NAGANO JAPANESE STEAKHOUSE

10D: .04(4)(d)Observed multiple sauces stored in bottles without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Sauces were labeled.

12B: .03(5)(h)Observed multiple employees handling food with watches and bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed watches and bracelets.

12B: .03(5)(j)Observed multiple employees handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hats.

12C: .04(4)(m)Observed multiple wet wiping cloths being stored on prep counter in kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were placed in sanitizer bucket.

14A: .04(4)(k)Observed in-use spatulas and spoons being stored in water below 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Items were recleaned and placed into clean and dry container.

15A: .05(1)(i)Observed cardboard being used to line shelving under prep counters in main prep area of kitchen. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Cardboard was discarded.

6-1A: .04(6)(f)Observed several items cold holding less than 4 hours at a temperature greater than 41 degrees Fahrenheit. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items allowed to rapid cool in freezer.

6-1B: .04(6)(f)Observed cooked rice hot holding less than 1 hour hot holding less than 135 degrees Fahrenheit. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Rice reheated to above 165 degrees Fahrenheit .

2-2D: .06(2)(o)Observed container with water in clothes stored in hand washing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: container removed.

8-2B: .07(6)(e)Several cans of household raid spray in the facility. A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator and shall meet the requirements specified in 40 CFR 152 Subpart I. (Pf) Corrective Actions: Raid Removed from facility.

12C: .04(4)(m)Wiping Cloths stored in a solution without sanitizer. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer made with bleach to 50-100 ppm and new clothes were placed in sanitizer.

17C: .07(2)(a)Floor, walls and ceiling throughout restaurant and in walk in cooler accumulating build up in corners, and behind equipment. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

6-1A: .04(6)(f)Observed several types of sushi cold holding at a temperature greater than 41 degrees for less than 4 hours. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items placed in freezer to rapidly cool.

6-1B: .04(6)(f)Observed rice and chicken hot holding at a temperature less than 135 degrees Fahrenheit for less than 2 hrs. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items discarded

6-1D: .04(6)(i)Sushi Rice not marked for time control. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Person in charged labeled sushi rice with correct time.