- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.FACILITY TESTS PH OF RICE AT EVERY BATCH. PH RANGED FROM 3.97 TO 4.02. THIS IS DOCUMENTED ON DAILY CHARTS.GOOD COLD HOLDING TEMPS - TUNA 39F.ALL RICE IS DISCARDED AT END OF DAY.SUSHI IS MADE DAILY AND STORED IN DISPLAY CASE; IF IT IS NOT SOLD BY THE BEGINNING OF NEXT DAY IT IS DISCARDED.ALL FOOD PROPERLY STORED.TEMP LOGS TAKEN DAILY; REVIEWED AND IN GOOD ORDER.
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4/22/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED.ALL FOOD AT PROPER TEMPS - 37F OR BELOW.ALL PRODUCT PROPERLY DATED FOR DISPLAY.
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1/31/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.GOOD COLD HOLDING TEMPS - RAW SALMON 33F.SUSHI RICE IS MADE DAILY AND HAS RICE VINEGAR ADDED TO IS.ALL SUSHI CONTAINER ARE DATE LABELLED. ALL USE BY DATES CURRENT.FACILTIY CLEAN AND ORGANIZED.
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5/21/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Sushi case at 30 f-ahi 34 f; sushi roll at 39 fDiscussed sushi rice prep procedures - goodObserved operator calibrate pH meter and measure sushi rice pH. Rice measures at 3.9. Ensure rice pH does not exceed 4.2.Discussed the need for handwashing and cleaning and sanitizing between preparing raw and cooked productsReviewed log books - goodSanitizer bucket at 200 ppm quatGood food storageFacility clean and well keptConsumer advisory posted
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6/20/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms properly stocked. Discussed importance of handwashing.Ensure food handlers ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice) are excluded for at least 48 hours after symptoms stop.Discussed sushi rice prep procedures. Observed employee calibrate pH meter properly. Reviewed logs. - Last sushi rice measured 4.02 pH.All refers below 40 f-tuna 34 f. crab 37 fFood storage good.Facility clean and well kept
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2/28/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink properly stocked-food grade gloves in use-reach-in at 40F -tuna at 32F-walk-in at 30F-display case at 40F-walk-in freezer at 0F - all raw fish frozen-discussed proper thawing of fish with no problems noted-equipment and temperature logs in use -pH meter calibrated daily-rice in cooking process at time of inspection. Per operator; once cooled; rice pH is kept at 3.9.-knives all stored in ice water-wiping cloth sanitizer bucket checked at 200 ppm quat-three-comp. sink sanitizer checked at 200 ppm quat-chemical test kits available-food all stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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10/11/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink properly stocked-reach-in at 25F -tuna at 40F -octopus at 42F -grilled salmon at 43F*per operator; product was just used in sushi prep. Ensure sushi is maintained at 40F or less-stem thermometer available-hot holding: -brown rice 174F-food stored 6" off the ground-containers labeled-no cross contamination issues noted-food grade gloves in use for all sushi prep.-wiping cloth sanitizer bucket checked at 200 ppm quat-chemical test strips available-three-comp. sink used for wash; rinse; sanitize-observed temperature logs; equipment logs and cleaning schedule in use at facility-walk-in freezer at 0F-all fish received frozen and thawed in reach-in-restrooms properly stocked and clean-chemicals labeled and properly stored-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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9/10/2009 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
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7/22/2008 | Routine Inspection 1st | 98 |
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4/22/2008 | Opening Inspection | 100 |
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