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Facility: Nagame Japanese Restaurant
Address: 2650 W. 16th St., Merced, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 0.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 4-25-2019: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
4-25-2019 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. No violations noted during inspection. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS

Rating on date 3-16-2018: Satisfactory (Total Points: 13.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-16-2018 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 11485, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
Observed concentration of sanitizing solution measured above 200 PPM of Chlorine. This is failure to maintain proper concentration of sanitizing solution used for cleaning cloths. Make sure to check solution with test strips and make sure it is at least 100ppm.

(CDI) Observed wiping cloths being used in the kitchen area not being soaked in sanitizer solution after wiping. Make sure cloths used to wipe food prep surfaces are stored in proper sanitizing solution when not in use, to destroy pathogens. Employee provided a bucket of sanitizing solution.
3-16-2018 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 2.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
Observed a couple of cutting boards that is grooved and discolored, does not appear to come completely clean, and no longer constitutes a smooth and easily cleanable surface. Repair or replace damaged and discolored cutting boards; ensure that all food / utensil contact surfaces are smooth, easily cleanable, and nonporous.

Observed some rusted racks in the walk-in fridge that needs to be resurfaced/painted. Repair/replace racks or provide the plastic lining already in use on the other racks in the fridge.

Observed peeling paint on the swinging door entrance into the kitchen. Repaint door on both sides so that it is smooth and easily cleanable.
3-16-2018 Food shall be thawed under refrigeration, completely submerged under cold running water of sufficient velocity to flush loose particles, in a microwave oven, or during the cooking process. (114018, 114020, 114020.1) 7.00 Frozen potentially hazardous food shall only be thawed in one of the following ways:
(a) Under refrigeration that maintains the food temperature at 41°F or below.
(b) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
(c) In a microwave oven if immediately followed by immediate preparation.
(d) As part of a cooking process.
(CDI) Observed the improper thawing of shrimp. Shrimp was sitting in a bucket of water underneath chemicals stored above the food prep sink. When thawing food items place under running water, under refrigeration, or thawed during the cooking process. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-16-2018 Failure to keep food pure and free from contamination, adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3) 2.00 Provide adequate protection at all times to keep food pure and free from contamination, adulteration and spoilage. Destroy all contaminated, adulterated and spoiled food. (CDI) Observed cut vegetables in containers sitting on the counter to the right of the hand wash sink underneath the paper towel dispenser for hand drying. Place food items in a separate area where potential contamination may not occur. Employee moved items to another area.

(CDI) Observed shrimp being thawed underneath cleaning items. Do not store any food items under any chemicals. This is a cause for potential contamination. Employee moved cleaning items.