Nanaya Japanese Kitchen

Inspector's notes

Observed the water at the handwashing sink near the kitchen entrance to be turned off, due to a leak. PIC turned the water on. Also observed the hand washing sink at the far end of the cook-line to be taped off and inoperable due to a clog and detached drain line. PIC will contact the owner to have the sink repaired. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels. Corrective Action: Correct prior to re-inspection 5/27/2025.

Inspector's notes

Observed TCS food items such as open canned corn, cooked pork belly, open tofu, open and thawed chicken potstickers, takoyaki, and vegetable dumplings in various refrigerators, without date marks. According to cook the TCS foods were opened/prepped/cooked 1-2 days prior to inspection. Cook dated all TCS food items. Discussed 7-day date marking. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or cooked/prepped, such as noodles or proteins. Adding 6 to day one (6+1) determines the discard date. The Food Code requires that TCS foods be dated and discarded 7 days after opening/prep when held at 41F or less to prevent a hazardous amount of Listeria. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager present on-site at time of inspection. Certified Food Protection Manager shall be present at all times during hours of operations. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Reduced Oxygen Packaged (ROP) cooked Paitan soup (chicken broth) past 48 hours of refrigeration in walk-in freezer. Discussed with PIC about holding ROP food longer than 48 hours is a specialized process and requires a variance. Establishment does not have an approved variance for this process. Reviewed with PIC about restriction from ROP-ing any fish products at time of inspection. PIC will discontinue the process for reduced oxygen packaging longer than 48 hours until variance is approved. All ROP Paitan soup packages were embargoed at time of inspection. Establishment shall not move or use embargoed Paitan soup items until embargo has been lifted upon re-inspection. Apply for variance prior to re-inspection. Provided variance application link to PIC at time of inspection. Should establishment decide not to apply for variance, provide a written statement signed by owner stating establishment will discontinue all ROP-packaging processes until and unless a variance application has been submitted and approved. Re-inspection scheduled for 01/16/2025. 3RD CONSECUTIVE VIOLATION. Corrective Action: Correct prior to Re-inspection.

Inspector's notes

Observed live roach on wall located above deep fryer. Observed multiple fruit flies present throughout establishment concentrated around warewashing area. Observed multiple dead roaches on flooring under and around equipment throughout food prep area. PIC stated establishment gets serviced by certified pest control services on a monthly basis. Maintain premises free of insects, pests and rodents to prevent food contamination. Discussed eliminating harborage conditions around mop sink area. Have establishment serviced for roaches and fruit flies prior to re-inspection on 01/16/2025. Corrective Action: Correct prior to Re-inspection.

Inspector's notes

No certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed water pitcher filled with water in handwashing sink located across walk-in unit. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored directly above RTE sauces and food items in walk-in unit at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Provided proper food storage guidance via email. 2ND CONSEUCTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Reduced Oxygen Packaged (ROP) in house chili paste (cooked), cooked octopus, raw chicken, being held in the walk cooler, in ROP packaging past 48 hours of refrigeration. Person in charge voluntarily disposed of these foods at the time of inspection. Discussed with PIC about ROP-ing and holding food longer than 48 hours is a specialized process and requires a variance. Establishment does not have an approved variance for this process. Reviewed with PIC about restriction from ROP-ing any fish products at time of inspection. PIC will discontinue the process for reduced oxygen packaging longer than 48 hours until variance is approved. Provided variance application link to PIC at time of inspection. Re-inspection scheduled for 12/12/2024. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed dead insects on flooring area near walk-in coolers. Remove dead insects to prevent attracting live pests. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an opened can of peaches in the standing cooler having fuzzy, green/black organic growth. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken being stored over raw fish in one of the reach in coolers. Also observed raw shelled eggs being stored over noodles, and raw pork being stored over cut vegetables and ginger in the walk in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed opened tofu, cooked pork belly, cooked corn, cooked eel, cooked beef crockets, cut cabbage and boiled eggs not having any date marking. PIC states these foods were all opened, pulled from the freezer or prepared 4-5 days prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice that is kept on Time as a Public Health Control but not having any time stamps. Rice had an internal temperature of 70*F, had been out for more than 4 hours and was voluntarily disposed of. Discussed the importance of time stamping all food items that are under Time as a Public Health Control and follow the procedures precisely to ensure food safety. Corrective Action: Corrected at time of inspection. 3RD REPEAT VIOLATION.

Inspector's notes

Observed Reduced Oxygen Packaged (ROP) miso, miso butter, in house chili paste (cooked), cooked pork, cooked chicken, raw chicken, and cooked beef being held in the walk cooler, in ROP packaging past 48 hours of refrigeration. Person in charge voluntarily disposed of these foods at the time of inspection. PIC states they will ensure all ROP products are opened before the 48 hour mark of refrigeration. Discussed how ROP of TCS foods requires a variance when holding the food product past 48 hours of refrigeration. Provided ROP guidance document. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several dead pest throughout the establishment and in the sticky traps. Please remove any dead pest to prevent attracting live pest. Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.---Observed cooked beef, chicken broth and beef broth being held on the stop having internal temperatures of 88-103*F. Employee states these foods were taken off the heat 1 hour prior to inspection and reheated these foods to at least 165*F to hot hold. Discussed how all time/temperature control for safety (TCS) foods that are hot held must have an internal temperature of 135*F or hotter to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.---Observed cooked rice that is kept on Time as a Public Health Control but not having any time stamps. Rice had an internal temperature of 70*F and was voluntarily disposed of. The establishment also keeps tofu on Time as a Public Health Control but did not have a time stamp. Tofu measured having an internal temperature of 52*F but was voluntarily disposed of. Discussed the importance of time stamping all food items that are under Time as a Public Health Control and follow the procedures precisely to ensure food safety. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage---Observed a rice scoop being held in water having an internal temperature of 72*F. Person in charge washed the scoop and instructed employee to not store the scoop in water. Discussed how in use utensils that come in contact with time/temperature control for safety (TCS) foods must be kept in water of at least 135*F, in a dipper well, or kept dry and washed at least every 4 hours to prevent microbial growth. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods---Observed the handwashing sink closest to the ice machine not being able to be fully closed, allowing hot water to flowing. Person in charge states they will fix it as soon as possible. Discussed the importance of repairing and maintaining all handwashing sinks in the establishment. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.---Observed cooked tuna, boiled eggs, pre rolled sushi (rice), cooked crab and cooked eel not having any date marking. Employee states these food were made/thawed/prepped 1-6 days prior to inspection but labeled appropriately at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared +6 days after). Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.---Observed cooked rice sitting out at room temperature having an internal temperature of 112*F. Establishment uses Time as a Pubic Health control for their sushi rice but disposed of this rice since it didn't have a time stamp. Discussed the importance of time stamping all food items that are under Time as a Public Health Control and follow the procedures precisely to ensure food safety. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.---Establishment has a new updated menu but is missing the consumer advisory for their food items that are undercooked/raw animal products. Employee states they will get that added. Discussed how all menus in the establishment must have the consumer advisory whenever offering undercooked/raw animal products and must have dentification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.---Observed butter, tofu, in house made miso paste, and salsa (cut tomatoes) in the walk in cooler having an internal temperature of 46-48*F. Person in charge states these foods have been in the unit for more than 4 hours and were voluntarily disposed of. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. In house made miso paste is brought from sister restaurant but could not verify the process of how its made; discussed how any fermentation process must have an approved variance from the county. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.---Observed cooked pork being dated (8/21) and cooked chicken being dated (8/19). Both food items were disposed of at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.---Observed the walk in cooler having an ambient temperature of 47*F using min/max thermometer. All TCS foods that were in the unit longer than 4 hours were disposed of (see embargo). Discussed the importance of having all cold holding units able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in the unit until it is working properly. Reinspection will be conducted within 24 hours. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Core-6-202.13, C: Insect Control Devices, Design and Installation---Observed a fly sticky trap being placed above the 3 compartment sink over clean frying baskets. Person in charge voluntarily disposed of it. Discussed how insect control devices cannot be over food prep/contact areas in order to protect food and equipment from dead insects/insect fragments. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap---Observed the plumbing for the handwashing sink located in the bar area extending past the floor drain (no air gap). Discussed the importance of having an air gap of at least 1 inch to prevent any sewage back up from going up the plumbing. Reinspection will be conducted within 3 days. Correct By: Correct Prior To Reinspection