Nana's Japanese Cafe (Health Operation# 255153) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 23, 2018.
| NYS Health Operation ID | 255153 |
| Operation Name | Nana's Japanese Cafe |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
56 North Main Street Alfred NY 14802 |
| Municipality | ALFRED |
| County | ALLEGANY |
| Permitted Operator Name | Nanako Yatani |
| Permit Expiration Date | 02/28/2019 |
| Local Health Department | Allegany County |
| NYSDOH Gazetteer | 022000 |
| Date: 2019-02-21 | Type: Inspection |
Violations:
4 critical,
8 noncritical |
|
Item 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 3B (Critical): Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8B: In use food dispensing utensils improperly stored Comments: 1. Operator and staff frequently state that conditions (dirty equipment surfaces, general disorganization of facility) was due to lunch rush activity. Discussed with operator that periods of peak activity are normal and well-known in this facility and are never an excuse for unsanitary conditions. 2. There does not appear to be a culture of cleaning in this facility based on repeated violations and observation of staff during operation. 3. Owner and staff do not generally understand principles of food safety regarding handling and temperature controls. 4. A film of oil hung in air throughout the facility for the duration of this inspection. Discussed with operator the potential causes and implications of this condition. |
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| Date: 2018-02-23 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: 1. All items from last inspection have been addressed, although not all have been completed yet. 2. Floors, walls, and ceilings still require general cleaning. 3. Corrected improper glove techniquewith grill cook. |
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| Date: 2018-02-06 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: 1. Choking poster is complete, but damaged. 2. Delivered educational materials regarding ill food worker exclusion, hot holding, cooling procedures, avoiding bare hand contact, and proper refrigeration storage. 3. Grill staff had good sanitary technique, but discussed more frequent glove changes and use of thermometers. |
||
| Date: 2017-04-13 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Be sure to secure a metal stem probe thermometer that reads from 0 to 212 degrees fahrenheit to check food temperatures. |
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| Date: 2016-03-01 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Date: 2015-03-04 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Date: 2014-02-11 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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| Date: 2013-02-06 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: 8A. Cabbage stored in cardboard box on floor. 8E. Thermometers are not available inside refrigerators. Establishment needs routine cleaning of non-food contact surfaces. New hand washing stickers must be supplied. Employees wearing gloves, chicken preparation is good. |
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| Date: 2012-02-17 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Comments: 5B. Cooked chicken at room temperature, inner food temperature of 84 degrees F at 2:50pm. Owner states it has been out for forty minutes & instructed an employee to put into the cooler (Corrected). DQ Note: Meat & Dairy products need to be put into cooler in a shorter period for cooling or kept cool at below 45 degrees F. |
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| Date: 2011-12-15 | Type: Re-Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Comments: 5A. Raw chicken is not held below 45 degrees F. At 315pm, chicken is on storage/cutting shelves, exposed to room temperature , and has an inner food temperature of 60 degrees F. Owner states it has been out for less than two hours. Corrected by N.Y. at time of inspection by putting it back inside the refridgerator. Instructed owner about critical temperatures. 5A. Sushi roll not under refridgeration and is without label. Discussed & filled out form for the sushi to apply with Time as a Public Health Control. The sushi is strictly vegetable. The sushi present had been made a moment ago for an order and was delivered at toi. 8A. Ice tea stored on floor. Must be a minumum of six inches off the floor (to avoid contamination while moppin |
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| Date: 2011-02-22 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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| Date: 2010-02-22 | Type: Inspection |
Violations:
3 critical,
2 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. |
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| Date: 2009-03-06 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-04-01 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2008-02-19 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: 15b Flourescent lights unshielded in food prep. area. 10b Metal shelving unit next to grill area heavily rusted, uncleanable. 10b Side of "Tappan" stove, next to 2 burner gas stove top, has heavy accumulation of grease. 15a Floor under grill area & 2 burner stove top is dirty. |
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| Date: 2007-03-01 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2006-02-27 | Type: Inspection |
Violations:
critical,
noncritical |
| Department of State (DOS) ID | 6770529 |
| Initial DOS Filing Date | 2022-12-22 |
| Entity Type | FOREIGN LIMITED LIABILITY COMPANY |
| DOS Process Address |
10th Ave N Suite 400 Lake Worth FL 33461 |
| Street Address | 56 North Main STREET |
| City | Alfred |
| State | NY |
| Zip | 14802 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).