- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restrooms clean and stocked.-Reach in cooler at 33F. Shrimp 32F; Inari 26F.-Walk in freezer at 8F. All product frozen and stored properly.-Observed good hand washing and good glove use.-Reviewed HACCP plan and sushi logs. No problems observed.-Prep area clean.-Cutting boards clean and smooth.-Knives clean and stored properly.-Sanitizer at 200 ppm Quat.-Dishwasher rinse temperature at 192F. Good.-PCO is Ecolab. No signs of pests or vermin.No other individuals have a CFPM certificate for this location.No individuals have taken a CFPM exam and failed the exam within the past year.
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11/23/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms/handsinks properly stocked.Discussed importance of handwashing.Handwashing observed - goodObserved proper glove use - goodSushi display case at 27 fPrep cooler at 38 f-all product still partially frozenSanitizer bucket at 200 - 400 ppmTest strips availableObserved operator test pH rice. pH @ 3.7 - goodLogs goodOperator very knowledgeable*Discussed employee health. Ensure employees ill w/ gastrointestinal illness (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.
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10/6/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashingObserved good handwashing/glove useSushi display case at 34 fPrep case at 32 f-monitor prep case for ice build up-Shrimp 34 f-Inari 35 fSanitizer bucket 200-400 ppm quat. Test strips available.Discussed how to test pH of sushi rice. Operator knowledgeable of proper procedures.Reviewed pH logs- good*Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.
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7/30/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Pre-cooked shrimp 31 F; eel 30 F in sushi prep refrigerator.Refrigerated sushi display case at less than 40 F.Quats sanitizer at 300 ppm concentration in wiping cloths' bucket.Noted hand sink stocked and functional.
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1/23/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Refrigerated sushi case at 32 F; Temperatures taken in sushi prep unit: shrimp 32 F; tuna 28 F.pH of rice at 3.9Noted hand sink stocked and functional.Quats sanitizer tested at 300 ppm in sanitizer bucket.Manager has completed a recertification class and been issued ServSafe certificate with expiration date of 1/4/2016. Manger to apply for WCHD certificate within few days.
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2/1/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Shrimp at 32 F; tofu at 34 F in worktop cooler. Sushi rool at 43 F; prepared about 20 minutes ago.Sushi display case at 37 F.Hand sink stocked and functional.Quats sanitizer checked slightly under 200 ppm in sanitizer bucket. Adjust sanitizer dispenser to 200 ppm.pH of rice tested at 3.48 this day by operator per log. pH tested and logged daily.
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2/10/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at this time.Product temperatures checked in refrigerated equipment: shrimp 32 F; inari 31 F; sushoi rice 35 F; seaweed 40 F.Sushi rice is kept refrigerated; pH of rice tested with ph strips at 3.9CFPM Gao LIn is present all hours of operation; he is the only employee for sushi operation.hand sink found stocked and functional.Proper employee hand wash and glove use procedures observed.
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3/18/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Make up unit 33 fFloors and counters cleanSanitizer Bucket 200ppmShrimp 36 fEel 35f Handsink stocked properlyAll sushi products all have current date Discussed food products in reefer units to sell to public 1 day in reefer unit then will be discarded.Reach in 40f
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2/7/2008 | Routine Inspection 1st | 100 |
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