Sushi Nami Japanese Restaurant in Paoli; Not one employee observed washing hands during inspection, 19 violations cited by Health Department

Sushi Nami Japanese Restaurant in Paoli; Not one employee observed washing hands during inspection, 19 violations cited by Health Department

Paoli, PA

Sushi Nami Japanese Restaurant

19 E Lancaster AVE
Paoli, PA 19301

The Chester County Health Department conducted an unannounced retail food inspection on January 2, 2020. As a result of that inspection, and due to the severity of the specific violations the Sushi Nami Japanese Restaurant in Paoli was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 19 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • The Person in Charge did not demonstrate adequate knowledge of the PA Food Code as evidenced by incorrect responses to food safety questions. Certified Food Manager must train person in charge. Provide adequate training to all staff that may be designated Person In Charge.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Thermometers for ensuring proper temperatures of food are not available or readily accessible. Obtain food probe thermometer.
  • The following equipment not observed in good repair; 1-Sushi display plastic door sliders are chipped and cracked and taped. Replace 2-Provide updated hood cleaning sticker
  • Food facility is reusing milk containers from 2017 to store Petzo sauce which is intended to be a single-service or single-use article. Discard product today.
  • Provide stationary paper towel dispenser at the cook line hand washing sink and at the sushi prep hand washing sink. This shall be mounted to the wall to ensure compliance.
  • The light intensity in the ware washing area is not at least 20 foot candles. Replace light bulbs above the three bay sink, currently not working at all.
  • Secure upper portion of automatic hand driers to wall in restrooms, male and female.
  • Facility is currently not following the approved HACCP Plan approved by the Department in 2017. Lack of daily Ph rice logs, ph meter or ph test strips, distilled water, and Ph 4.0 & 7.0 calibration solution. Continued HACCP violations will result in suspension of sushi services until Department deems facility to be compliant. Rice Ph appears to be 4.1 during the inspection by use of PH test strips. Adequate vinegar appears to be used to acidify rice.
  • Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dust, debris, crumb, or splash; 1-Floor grate behind register counter 2-Floor duct below grate behind sushi counter seats 3-Walls and under table below mechanical dishwasher and spray wand 4-Ceiling vent and adjacent ceiling tiles above cook line bain maire 5-Red knife rack on cook line 6-Condensation line on far right sushi display unit 7-Ceiling fan paddles located in main dining area 8-Window sill above three bay sink 9-Window sill at rear stair well 10-Walk in cooler fan guards and ceiling 11-Gray 50 gallon rice bin, lid and container
  • The handwash sink in the rear ware washing room area was blocked by boxes, 5 gallon sauce containers, and and not accessible at all times for employee use.
  • Rear door of the food facility has a gap and does not protect against the entry of insects, rodents, and other animals. Provide weather strip at bottom of door
  • Observed wet wiping cloths in kitchen area, not being stored in sanitizer solution.
  • Not one date label observed in entire facility to ensure 7 day shelf life. Provide date labels on all refrigerated items held for more than 24 hours including sauces, protein, and sushi trays.
  • Not one employee observed washing hands during inspection. Always conduct an adequate hand wash prior to glove use.
  • Internal probe thermometer is not provided for cook line team to ensure adequate internal temperature is achieved. Product observed microwaved and not checked for temperature prior to serve.
  • Food Product observed held in upper area of bain maire on top of bins along cook line and salad bain marie. This equipment is not intended to cool product at that level and product must be stored in upper bin system or in lower cabinet area of unit.
  • Staff observed washing bowls in food prep sink with soap rather than using the three bay sink in rear room with adequate wash / rinse / sanitize technique. Train / inform staff that this is a food prep sink only and used for washing food only. All manual ware washing shall be completed at three bay sink. Post sign above food prep sink indicating such.
  • Mechanical warewashing equipment had a buildup observed inside. De-lime interior or mechanical unit.
  • Lights are not shielded or shatter proof in the rear ware washing room.