NAGOYA SUSHI

A consumer advisory is not provided on the menu for the sale of raw fish. [CA] Provide consumer disclosed and reminder for the sale of raw or undercooked animal-derived foods. Handout provided.

Observed the use of cups to scoop bulk products stored within the dry storage room. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Cardboard used to line shelving below the soup warmer. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Personal tums stored directly next to soup warmer at the storage shelf. [CA] Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items.

Measured mayo based sauce at 72 F stored within a squeeze bottle at room temperature. PIC stated the sauce was made at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sauce discarded following the lunch service (less than four hours). Measured tempura shrimp at 46 F and raw fish at 43 F within the 2 door preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Temperature of the unit decreased. Temperature remeasured at 38 F.

Container of mushrooms stored on the floor of the kitchen. Bulk flour bags stored on the floor of the dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

The hand washing sink compartment within the kitchen partially blocked by the storage of a rice cooker. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Hand washing station made fully accessible.

Observed several sealed manufactured bags of fish in 2 door reach in at cooks line. Observed label indicate keep frozen. [CA] When defrosting, bags of fish shall be opened.

In the kitchen, observed personal items (cell phone) stored on cutting board. [CA] Personal items shall not be in stored in areas of food storage and preparation.

Observed the use of unapproved household equipment (microwave and toaster oven) for preparation of food. [CA] All equipment in the food facility shall be approved for sanitation by an American National Standards Institute (ANSI) accredited certification program.

No consumer advisory found in the facility for uncooked foods. Facility serves sashimi. [CA] Provide the following consumer advisory statement in writing for the sale of raw or undercooked animal-derived foods: "Consuming raw or undercooked foods may lead to foodborne illness."

Observed mechanical exhaust hood off when cooking. [CA] When cooking, ensure hood system on. [COS] Operator turned on mechanical exhaust hood.

Measured sushi rice held in rice cooker & counter at sushi station held between 117-128F. [CA] Potentially hazardous foods shall be kept at 41F and below and 135F or above. [SA] Per PIC, rice was prepared 1 hour prior to temperature measurement and will be discarded within 3 hours.

At the janitorial sink, observed leak in the atmospheric pressure valve when faucet is turned on. [CA] Repair plumbing fixture and maintain in good repair.

Observed employee touching their face while wearing gloves during inspection. No active contamination occurred. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Operator directed to stop what they were doing, remove their gloves and wash their hands.

Observed miso soup cooking in a hot holding unit without a lid. Hot holding unit is stored in between food storage shelves. [CA] Food shall be covered and protected from contamination.

Observed food containers stored on the floor. [CA] Food shall be stored six inches above the floor to prevent contamination.