- General Comments that relate to this Inspection
Notes:Only one CFPM for permit and she took the test once and passed this year.-Hand sink properly stocked and used.-Glove use observed.-Date labeling observed.-Reach-In 38.8F.-Proper thawing observed.-Freezer -10F.-Cold holding -Crab 35F.-Tuna 38F.-Rice PH 7.04-Wiping cloth sanitizer at 300 quat.-All items stored at least 6" off the ground.-All lights properly shielded.-Temp and PH log observed.
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10/27/2015 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Observed no thermometer at two door reach in cold holding unit. Acidified sushi rice recorded at pH 4.5. Do lower pH to be in the range of 3.30 - 4.10 pH per AFC HACCP. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- General Comments that relate to this Inspection
No food/sushi observed being prepared at time of inspection. HACCP on site for sushi rice and reviewed by health inspector. HACCP checked OK.Sushi case recorded at 28.6 F. Cold holding temps. recorded:Baby shrimp @ 36 F; eel @ 29 F; and raw tuna @ 31 F. pH sushi rice @ 4.5.Do post Washoe County Food Protection Manager certificate on site.Handsink properly stocked with liquid soap and sanitary disposeable towels. Health inspector discussed retrofitting or adding a higher splash guard at handsink located next to stainless steel prep table. Backsplash of handwashing is reaching prep surface of table.
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8/6/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; salmon at 36F; crab salad at 38F; cream cheese at 41F; butter shrimp at 42F.Sushi rice checked at pH 3.94 with electronic pH meter.... (good).Handsink checked stocked and functional; observed handwashing and glove use.Reach-in refrigeration systems both checked at <40F.
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4/30/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedSanitizer comes from Raleys - 200ppm quatReefer unit @ 38FDisplay case @ 38FProduct kept for one dayRice acidification done correctly (4.0 pH) and logs keptAll product cooled before being placed in display case
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9/19/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedLogs keptSanitizer bucket okRice pH tested while on site - 3.85Refrigeration @ 40FFreezer okProduct stored correctlyNo cooling
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7/28/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedTemperatures okDisplay - 40FReach in - 40FSushi temps were 45F right after preparation-sushi should then be placed in a cooler or freezer before placing in display caseThermometers okSanitizer bucket @ 200ppm**Discussed proper documentation of HACCP with operator. This included a discussion of recording actual times during cooling; not just estimating. Overall; operator knew procedures and was able to demonstrate them for inspector.
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6/24/2010 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have one full time Washoe County Certified Food Manager on site with certificate posted on site.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedReefer @ 40FDisplay @ 35Fph of rice @ 3.3-4.1Sanitizer bucket ok - 200ppm quat3 comp sink (Raleys) ok - 200ppm quat**Facility must have a minimum of one full time Washoe County Certified Food Manager with certificate posted within 60 days. Regional Manager was aware of requirement and plans on setting up chef with Raley's trainer.
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10/12/2009 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
NOTESNO VIOLATIONS NOTEDGOOD FOOD TEMPS; SALMON 38F.SUSHI IS MADE FRESH IN THE MORNING AND AFTERNOON AND PLACED IN DISPLAY CASE WITH USE BY DATE OF NEXT DAY. ANY LEFTOVER PRODUCT IS DISCARDED.HANDSINK AVAILABLE AND STOCKED
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6/23/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Afc Sushi @ Raley's #108, 18144 Wedge Pkwy, Reno, NV »