- General Comments that relate to this Inspection
Handsink was fully stockedChef Chu demonstrated his calibration and testing procedures for his Sushi Rice. Rice tested at 4.09 pHSalmon fillet @34FFish Roe @35FShredded crab @35FCondimnets @34FWalk-in Refrig @37FReach-in Refrig. @34FAll items well orderedAll cutting boards were found cleanSanitizer wiping buckets present - tested - 200 ppm QuatCFPM Dennis Chu is the only CFPM attached to this facility.Facility has not had employee take and fail one of the recognized CFPM exams in the past year.This food establishment has developed and submitted written procedures on Aug14; 2015 to WCHD to utilize Time as a Public Health Control for Sushi Rice. This food establishment is approved to proceed with these procedures as received by WCHD. These procedures must be maintained in the food establishment and made available to the WCHD upon request. WCHD must be notified if modifications are made to these procedures.WCHD inspectors will verify; during inspections; that your procedures are being followed as approved.
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1/28/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed during inspection. Hand sink clean and stocked. Front reach in @ 29F. Back reach in @ 411F. Salmon and crab @ 43F. Walk in @ 36F. Beef for Safeway WOK @ 39F. Sani buckets in place with 200 ppm Quat. Walk in freezer @ -30F. *Recommend adding this to daily temperature logs. Operator checked sushi rice pH and calibrated pH meter during inspection. Checked @ 3.98. Good handwashing and glove use observed during inspection.
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2/25/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from 8/6/14 inspection have been corrected: - cutting board has been sanded down and is now smooth and easily cleanable. - Reach-in fridge is holding at a consistent 38F after being adjusted. - New pH Buffers have been purchased.
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8/20/2014 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting board with deep grooves and stains. This board can be sanded down to a fresh clean surface or should be replaced.
- General Comments that relate to this Inspection
Handsink clean and stocked. Sushi display case @ 31F. **Reach-in unit internal thermometer reading @ 28F but some food reading 45F (Inari and Masago) and other food reading @ 31F (Salmon). Internal thermometer may not be working properly. Operator will purchase two new internal thermometers and place one near the front door on each side of unit and monitor temps daily for one week. If unit is not reading properly it should be serviced as soon as possible. Sanitizer bucket @ 200 ppm Quat. Operator uses three compartment sink in Safeway deli and test strips on site. Walk in fridge @ 36F. Cucumbers @ 43F. Walk in freezer @ 0F. Good product storage.Sushi rice acidified and pH checked with pH meter. Operator follows AFC SOP. *The expiration date on pH Buffer solutions appear to have been rubbed off. These solutions should be replaced with new solutions to ensure accuracy of pH meter.Discussed employee illnes policy. When operator is ill with gastrointestinal symptoms (vomitting and/or diarrhea) he should exclude himself from working until 48 hours after symptoms have stopped.
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8/6/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedDisplay case @ 29F-leftover sushi discarded after one dayRice acidification @ 3.99Logs up to dateFreezer okWalk in @ 40FSanitizer @ 200ppm quatTest strips availableDishes washed in deli 3 comp sink - 200ppm quatKnives stored in a clean fashion
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4/2/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Sanitizer bucket 200 ppm QuatFridge <=41FAll items date labeled Freezer <=0FAll food storage goodAll bathrooms clean and stockedHandsink clean and stockedOperation is going to include hot food in the near futureSushi rice pH 4.01 (used on site meter and observed calibration)
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10/23/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink fully stockedReach-in Refrig(s) all<40FWalk-in refrig. @33FTemps noted: Salmon Filets @35F; Shrimp roll @34F; Crab pieces @37F; Fish Row @34FPrep areas cleanSanitizer buckets used - tested - 200 ppm Quat3-comp sink used for utensils
- SECTION XVII: ABATEMENT DATE
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7/14/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
CFPM UPDATE
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6/7/2010 | Routine Inspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM; Must obtain a WCHD registered CFPM within 60 days (4-8-2010)
- General Comments that relate to this Inspection
No CFPM; Must obtain a WCHD registered CFPM within 60 days (4-8-2010)Handsink fully stockedReach-in refrig temps @ 36FTemps noted: Salmon Fillet @36F; Tuna Roll @36FSanitizer buckets used - tested - 200 ppm QuatPrep areas were found to be very clean3-com sink available for utensils
- SECTION XVII: ABATEMENT DATE
No CFPM; Must obtain a WCHD registered CFPM within 60 days (4-8-2010)
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2/8/2010 | Routine Inspection 1st | 97 |
- [1] Original container; properly labeled
Need to label containers as to contents
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Handsink fully stockedTemps noted: Crab meat @35F; Cooked shrimp @32F; Tuna @34FPrep counters cleaned with Quat - tested - 200 ppm QuatSeafood procured thru Nevada Seafood
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1/23/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:-Reach-In 28F.-Cold Holding -Shrimp 31F. -Tuna 32F. -Crab 31F.-Wiping cloth sanitizer bucket at 200 ppm Quat.-Walk-In 35F.-Freezer 0F.-Display Reach-In 25F.-Hand sink properly stocked.-All products stored at least 6" off the ground.
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2/12/2008 | Routine Inspection 1st | 100 |
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