- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed a ball cap in the shelved in the back wok cooking area. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware. Corrected on site.
- General Comments that relate to this Inspection
All food items are dated or time stampedSushi rice 4.0 pHFridges <=40FFreezer <=0FTime is being used as a control for hot held items. Most items are discarded after 4 hours with a few being discarded after two. Facility is using the same written policy as Raley's. Staff are time stamping food items and documenting when items are cooked; sold and discarded.All fish items in case were 40-38F
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4/17/2015 | Routine Inspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
Facility has a staff member who has a Servsafe certificate; but is not registered with Washoe County Health District. Need to register with Washoe County Health District.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed ice forming on the pipes on the compressor and forming on the boxes below. Need to repair unit to prevent ice formation and prevent food contaminaiton. Need to relocate items until unit is repaired.
- General Comments that relate to this Inspection
All fridges <=40FFreezer <=0FSanitizer bucket/3 compartment sink 400 ppm QuatFood storage goodAll food is labeled and datedSushi made dailySushi rice was pH 4.19All hot items were being cooked during inspection. Observed proper use of digital stem thermometer to ensure proper cooking temperature of food on stovetop. Store Director; Mike Wenzel requested electronic only copy of this inspection report.
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5/9/2014 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed exposed wood above prep area used to hang item. Need to seal wood so it is smooth and easily cleanable
- General Comments that relate to this Inspection
pH of rice 3.96 Fridge @ 41FAll food labeled and datedwhite rice in steamer 170FFried chicken 171FHandsinks clean and stockedfood storage goodsanitizer bucket 300 ppm QuatHandsinks clean and stocked
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5/30/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The Raleys #102 Snackbar Health Permit "Hot Wok" F980084 operations will be transferred to AFC Sushi @ Raleys #102 Deli permit. Permit F980084 is closed to history on 10/23/12. All Hot Wok Chinese food operations will be conducted under permit AFC Sushi. Health inspector reviewed HACCP plan and SOP's for Hot Wok operations. Termperature logs; cooling logs; and cleaning logs will be completed daily for review. 2nd CFPM for AFC Sushi is Jui CHing Chu; M110063 exp. date: 01/11/16. A CFPM; certified food protection manager must be on site during any food handling operations. All CFPM's must be at least a 30 hour employee.All cold holding units checked OK and recorded < 40 F. Walk in @ 38 F. Walk in freezer @ 0 F.All handsinks properly stocked with liquid soap and sanitary disposable towels.Cooking equipment is NSF. All food service equipment is food grade and in good repair and clean.Quat test strips available. Digital thermometer on site for monitoring food temperatures. This deli will still operate as a risk category 4 health permit. No food is cooled in display unit at end of business day. OK to operate Hot Wok/Chinese food operations under AFC sushi deli permit F980084.A routine inspection will be conducted in 2013 for both the sushi and chinese food/Hot wok operations. This inspection will be unannounced.
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10/23/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
No violations observedn at time of inspection.All sushi prepared and not sold within 24 hours is discarded.All cold holding units checked OK and recorded below 40 F.Baby shrimp temped at 40.6 F; tuna temped at 40.9 F.All raw foods stored belowckaged ready to eat foods.Daily pH; rice and packaged cooling log checked OK. pH of sushi rice between 3.30 and 4.10 with operator's calibrated pH meter. Logs are completed daily and reviewed with manager. No bare hand contact with food.Quat sanitizer recorded at 200 ppm.All chemicals properly stored and labeled.All food observed date marked. Cutting utensils cleaned between uses. All vegetable sushi rolls are prepared prior to any raw fish sush rolls.
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4/10/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection resulting from FBI complaint.Cold holding dispaly case recorded with 36 F temperature. Continue to complete temperature equipment log as required by AFC sushi Corp. Reviewed tempetature logs that confirmeded proper cold holding at 40 F or lower for sushi case every two hours from dates 09/21/11 through 09/23/11. Sushi case has been defrosted/de-iced and has been working properly. Times recorded observed below 40 F. 2nd CFPM: Jui Ching Chu; M110063; exp. date: 01/11/16. Please continue to have Raley's management staff assist in monitoring proper cold holding when owners and operators of AFC sushi are not present. This sushi case in my understanding is not wired into the internal alarm system for cold holding for Raley's grocery store.
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9/23/2011 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.All cold holding units recorded between 32-37.4 F. All food properly stored.Quat sanitizer recorded @ 200 ppm.Handsinks properly stocked with liquid soap and sanitary disposable towels.Health inspector did not observe any food preparation or cooking at time of inspection.
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3/8/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.Notes:Sushi rice pH between 3.9 - 4.0 using both pH meter and pH test strips.All cold holding units recorded < 40 F.All food properly stored; chemicals properly stored and used.Facility is clean and organized; handsinks properly stocked.No bare hand contact to food. Quat sanitizer recorded @ 200 ppm.Reviewed time/temp logs; all checked OK.
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1/22/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Cold holding temps. checked OK:makeup table @ 35.6 F; salmon spread @ 36 F; eel @ 35 F; crab sticks @ 27 F and tofu @ 36 F. All fish is a cooked product; nothing is served raw. Reviewed with operator handwashing procedures and use by dates for sushi packs made previously for purchase. No preparation of sushi observed at time of inspection.
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2/5/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No Violations Observed at the time of inspection:Sushi reach-in refrigeration unit observed at 33 degrees.Cold-holding checked ok; shrimp observed at 23 degrees; tuna at 37 degrees.Reviewed temperature logs and ph logs; all logs checked ok.Date-marking codes checked ok; maximum hold time for sushi is 18 hours. All product discarded after 18 hours.Handsink in deli area properly stocked with sanitary towels and soap.
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2/25/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Afc Sushi @ Raley's #102, 2895 N Mc Carran Blvd, Sparks, NV »