Afc Sushi @ Raley's #105, 1630 Robb Dr, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
No violations noted during inspection: - All hand sinks clean and stocked. - Reach in unit for fish storage @ 41F. Tuna @ 39F in bottom of unit. All food in top of unit @ 34F. - Hot holding good. All items @ 135F-155F. - Display unit for packaged sushi @ 30.9F. - Walk in @ 34F. Carrots @ 36F. Chicken @ 39F. - Good scoop storage in dry storage area. - Dishwasher @ 184F during final rinse. - Walk in freezer @ -10F. - No sushi rice being prepared or held during inspection. All rice had been used in rolls for display case. pH of rice being logged daily as per HACCP plan requirements. All observed were less than 4.09. Facility has copy of pH results from third party lab from corporate dated 12/17/14. Reminded operator to request updated results from corporate in January for 2015. - Facility has good no bare hand contact procedures in place with gloves and utensils. - Good storage practices of all items. - Wok make up unit in back @ 40F. - Good date marking of food throughout with use by dates marked routinely.- No additional CFPM's and no fails in last year. Current CFPM does all high risk activity 7 days per week. Other staff prepare Hot Wok entrees but do not cool or prepare sushi. Recommend another staff member becomes certified to cover in the event of illness and emergencies. - Discussed employee illness policy. No issues noted.
|
11/16/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at the time of inspection. General Notes: Handsinks clean and stocked. Observed good handwashing. Cold holding temperatures within regulations. Display reach-in holding @ 34F. Crab @ 29F; shrimp @ 39F; tuna @ 36F. Carrots in Wok make-up unit @ 40F. Using time as control for Hot Holding unit. Documented sticker system in place. Cooked rice in rice cooker holding @ 165F. Sushi rice was checked at 3.9 pH. Daily calibration of pH meter. pH of each batch recorded in log books. Observed temperature logs for cold holding and cooking. Per operator; no cooking and cooling conducted at this facility. Walk in holding @ 34F. Noodles @ 34F. Good food storage techniques. Freezer @ -8F. Good food storage techniques. All fish received frozen. Three compartment sink available and test strips on site. High temp Dishwasher also available. *Ensure temp guage is working properly and final rinse temp is reaching 180F. *Ensure single use utensils are stored with handles all facing the same direction to prevent cross contamination. Date marking process in place. No issues noted. Bathrooms clean and well stocked. Discussed employee illness policy. Employees with gastrointestinal symptoms (vomitting and diarrhea) should be excluded for 48 hours after symptoms stop.
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3/31/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedGloves wornFacility very cleanLogs kept pH of rice averaged 3.95pH tester on siteRice discarded after 4 hoursMake up unit @ 40F-sushi @ 40FSushi discarded in morning if not sold from day beforeDishes washed in Hot Wok kitchen
|
3/25/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handwash clean and stockedSmall volume of food available; no rice to testFood case 38FReach-in fridge 45FCooked eel in reach in fridge 42FPh meter available All food dated when it was used and sell-by date; all dates current Thermometers available General cleanliness - goodRecommendation: Suggest turning down thermostat in the reach in fridge to ensure the temperature is 41F or less even during busy times when the reach-in is frequently opened.
|
2/3/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
** OK TO PREPARE FOOD **Handsinks were fully stockedReach-in Prep table @35FTemps noted: Salmon Roll @35F; Cooked Eel @35F; Raw Tuna steak @36F; Imitation crabmeat @35FSushi RIce @3.9 pH (Per company spec.'s; all Sushi Rice to be within 3.3 to 4.1 pH or product is discardedAll utensils cleaned in 3-comp sink - tested - 200 ppm QuatSushi Display case at 34FRice Cooker is NSF grade
|
10/21/2011 | Opening Inspection | 100 |
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