Nagomi Sushi - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	November 27, 2009
Number of critical violations:	1
Number of non-critical violations:	4
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: "Japanese Salsa", a raw vegetable and oil mixture, stored at room temperature at time of inspection. Corrective Action: Product discarded at time of inspection. Ensure any potentially hazardous foods are stored under refrigeration or above 60 degrees Celsius.
110	Food Not Protected - General Observation: Some beef, chicken stored abover ready to eat products in the walk in cooler and freezer. Corrective Action: Do not store raw pork, chicken, beef, or non-ready to eat sushi above ready to eat products such as vegetables or tofu. Designate a section at the bottom of the walk in cooler and freezer for raw meats
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Dish racks are stored on the floor. Corrective Action: Store dish racks off of the floor.
115	Inadequate Insect / Rodent Control Observation: Some evidence of pests noted at time of inspection. Corrective Action: Provide professional pest control reciepts for next inspection. Clean and sanitize the pop storage area. Ensure the door to the boiler room is tightly closed every night.
118	Other (Specify) Observation: No temperature log sheets. Staff are not recording temperatures of coolers or measuring the sanitizer concentration in the dishwasher on a log sheet Corrective Action: Ensure that temperature charts are filled out daily. Ensure that dishwasher charts are completed daily.

Comments:

Premises generally clean. All protective temperatures meet regulatory requirements. Dishwasher reaches 50ppm chlorine as required.