NAGASAKI JAPANESE RESTAURANT
12553 YELLOW BLUFF RD STE 1
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/14/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of Red Bull stored on prep table next to cooler **Repeat Violation** **Warning** - From follow-up inspection 2025-03-14: Open can of Red Bull still on line **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal jackets stored on top on soda boxes **Warning** - From follow-up inspection 2025-03-14: Jacket Still stored there **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee cook in kitchen **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
Food safety inspection conducted on 3/14/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 2/25/2025
High Priority
4
Intermediate
6
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scooper in tempura sauce, removed **Corrected On-Site** **Repeat Violation** **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of Red Bull stored on prep table next to cooler **Repeat Violation** **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal jackets stored on top on soda boxes **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Stored on oven doors, moved **Corrected On-Site** **Repeat Violation** **Warning**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water at triple sink, turned on water **Corrective Action Taken** **Warning**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mops nesting in its wetness not hung to dry in mop sink **Warning**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 wet cloths stored on sushi bar **Warning**
- 41-07-4:High Priority - Container of medicine improperly stored. Medicine and cough drops stored on cooler in sushi bar area **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppms chlorine. **Repeat Violation** **Warning**
- 12A-20-4:High Priority - Employee washed hands with no soap. Cook on line washed hands without soap at handsink on line **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shelled eggs stored over cut vegetables in walk on cooler **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handsink in dish area blocked by bucket with flowers. Moved **Corrected On-Site** **Repeat Violation** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Cook in line dumped and rinsed plastic container in hand sink on line - server used handsink on cook line to wash cups **Warning**
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Yellowtail hamachi on menu but involves states its Buri. Explained to operator. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in dish area missing paper towels, provided paper towels **Corrected On-Site** **Repeat Violation** **Warning**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee cook in kitchen **Warning**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink in kitchen next to drink station no hot water **Warning**
Food safety inspection conducted on 2/25/2025 revealed 17 total violations (4 high priority, 6 intermediate, 7 basic).
Inspection on 8/12/2024
High Priority
3
Intermediate
3
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as scooper in panko Bowls in soy sauces Bowls in vinegar Bowls removed by employee **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on back prep area, manager moved Personal open water bottle next to rice warmer in kitchen Personal water bottle on sushi bar area **Corrected On-Site** **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clear washed Togo containers stacked wet on drying rack
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scooper stored on top of soiled ice machine, moved to pan **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and prep table, moved By manager **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door, manager moved **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppms. Issues with sanitizer line, manager fixed and Retested 100 ppms **Corrected On-Site**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves at handsink multiple times instead of removing gloves and washing hands and replacing. Informed manager
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Gorilla glue stored over shelf over rice cooker , manager moved **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine with soiled black residue
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handsink in dish area blocked with containers Handsink near microwave filled with batter Unblocked by manager **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink in back dish area, manager provided **Corrected On-Site**
Food safety inspection conducted on 8/12/2024 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).