Jana Steakhouse Restaurant

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Small soy sauce containers at tables stored with food contact surface up overnight, manager removed all containers. **Corrected On-Site**

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 packages of ground raw tuna thawing out in walk in cooler still inside vacuum packaging, packages opened during inspection. **Corrected On-Site**

Basic - Food stored on floor. Box of raw shrimp in walk in cooler, box moved. **Corrected On-Site** **Repeat Violation**

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of pineapple chunks on rack by back door to kitchen.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Several employees came into work and put on gloves then began to handle clean equipment, utensils, and preparing food without washing hands first.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over container of sauce in walk in cooler. Raw salmon stored over mango chucks in reach in cooler at sushi bar. Raw shrimp stored over bottles of sauce in standing reach in cooler in middle of kitchen. All items rearranged. Also raw beef stored over raw shrimp in walk in cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tempura shrimp (53F,47F - Cold Holding) sitting on top of other containers in top section of flip top reach in cooler on make line, per manager no preparation has been done yet today and shrimp has been in cooler since the day before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tempura shrimp (53F,47F - Cold Holding) sitting on top of other containers in top section of flip top reach in cooler on make line, per manager no preparation has been done yet today and shrimp has been in cooler since the day before. **Repeat Violation** **Admin Complaint**

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water not working at hand wash station on cook line by entrance between kitchen and sushi bar/wait station in dining room.