Nagoya Japanese Steak & Seafood, 43330 Junction Plaza #194, Ashburn, VA 20147 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Nagoya Japanese Steak & Seafood
Address: 43330 Junction Plaza #194, Ashburn, VA 20147
Type: Full Service Restaurant
Phone: 571 218-0974
Total inspections: 8
Last inspection: 03/08/2016
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Inspection findings

Inspection date

Type
Documentation of parasite destruction letters were observed.
Permit has been renewed.
No violation noted during this evaluation.		03/08/2016Follow-up
Fax invoice from red snapper and fresh salmon for review. (703) 771-5023.
Please separate employee items from customer items.
Tuna is packed in reduced oxygen package. Remove from packaging before thawing (corrected).
Permit expired. Application provided for renewal for 2016.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Sauces stored below shrimp and egg.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: The commercially processed ready-to-eat (RTE) milk in the refrigeration unit was not discarded by the ""consume by"" date. (2/7/16).
    Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
02/12/2016Routine
Salmon sources reviewed-one for sushi and other from local store is fully cooked.
  • Critical: Cooling*
    Observation: Rice noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
09/18/2015Routine
receiving
No violation noted during this evaluation.		12/18/2014Risk Factor
reminder to wash/rinse/sanitize prep table and food contacts every 4 hours while in use or after prepping raw and before ready to eats foods.
date label clips discussed
No violation noted during this evaluation.		07/28/2014Risk Factor
Very clean
No violation noted during this evaluation.		03/04/2014Routine
please notify health department before updated menu
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Food Contact with Equipment and Utensils* (corrected on site)
    Observation: Shrimp preparation at sushi bar handsink.
    Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Do not use handsink for anything but handwashing.
10/09/2013Routine
Consumer advisory reminder is on main menu- also add disclosure
Updated ( 3/18/2013) sushi destruction list on file.
  • Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
    Observation: Observed raw shell eggs not stored in refrigeration equipment but rather stored at room temperature (55-67F @3pm for dinner service)
    Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
03/26/2013Risk Factor

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