Nagoya Japanese Steak House

2-2D: .06(2)(o)Observed food debris in the handwashing sink located in the kitchen next to the grill. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Educated Person in Charge (PIC) about only using the handwashing sink for handwashing only.

6-2: .04(6)(g)Observed multiple items in the walk in cooler that did not have a date stating when the item had been prepped or when to discard the items. These items included rice, cooked chicken, prepped salads, and garlic butter. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC labeled items with the correct date.

17D: .07(4)(b)Observed multiple employee items throughout the facility being stored with items for the facility. Items included a phone and earbuds being stored on the prep cooler and multiple water bottles being stored with food items for the facility in the the reach in coolers through out the facility. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC moved items to a designated area.

2-2A: .03(1)(c)2,3,17Person in Charge (PIC) was not able to tell EH what the reportable symptoms or illnesses are that are covered on the employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: EH educated PIC on the symptoms and illnesses that must be reported to their employer that is covered under the employee health policy.

6-1A: .04(6)(f)Observed multiple TSC items in the sushi bar-such as salmon, crab, escolar, and other sushi bar items that were not cold holding at a temperature of 41 degrees or less. Temperatures recorded in temperature chart. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded items.

6-1C: .04(6)(d)Observed several containers of rice in the walk in cooler that were labeled with the prep date of 06/01 that were 50 degrees.

Second Consecutive Repeat of this code violation. A third consecutive repeat of this violation will result in permit suspension. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: PIC discarded rice

11A: .04(6)(e)Observed the facility using deep, large containers to that are covered to store rice that is cooling down in the walk in cooler.

Second Consecutive Repeat of this code violation. A third consecutive repeat of this violation will result in permit suspension. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: EH educated PIC on the cooling methods such as using shallow pans that are loosely covered stored on the top shelf in the back of the walk in cooler to reach the proper cooling temperature in the time frame needed.

15A: .05(6)(q)1&3Observed the sushi prep table at the sushi bar was holding an ambient temperature of 50 degrees. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: PIC stated that they would use the reach in cooler for the sushi bar until the prep table has been repaired.

6-1C: .04(6)(d)Observed several containers of rice in the walk in cooler that were labeled with the prep date of 12/7 and 12/8 that were 50 degrees. Also observed rice sitting on a prep table that was made at 10am that was reading 118 degrees. All temps are recorded in temperature log. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Person in Charge (PIC) discarded all rice.

6-2: .04(6)(g)Observed multiple containers of garlic butter and containers of rice that were not labeled with a prep date or discard date in the walk in cooler. Also observed in the reach in freezer in the sushi bar that multiple fish had been cut, prepped, and frozen and did not have a prep date or freeze date. Observed shrimp in the reach in refrigerator in the sushi bar that did not have a prep date. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in Charge labeled the items with the correct dates.

11A: .04(6)(e)Observed the facility using deep, large containers to that are covered to store rice that is cooling down in the walk in cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: EH educated PIC on using proper cooling methods such as smaller, shallow, loosely covered containers stored in walk in cooler on the top shelf to help cool rice down properly.