- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSEPCTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED. OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.SUSHI RICE IS MADE DAILY AND PH IS TESTED AND DOCUMENTED. ENSURE SUSHI RICE IS AT PH OF 4.2 OR BELOW.SUSHI CASES ON SOUTH END OF BAR GET A LOT OF SUN AND IT RAISES THE TEMPERATURE OF CASE. MUST ENSURE CASES ARE ABLE TO MAINTAIN PRODUCT TEMP OF 40F OR BELOW. RECOMMEND INSTALLING SUN SHADES TO WINDOWS OR TINTING TO SUSHI CASE GLASS TO HELP BLOCK THE SUN.
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5/20/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.OBSERVED EMPLOYEES WEARING GLOVES TO MAKE SUSHI.GOOD COLD HOLDING TEMPS - ALL WITHIN REGULATION.THERMOMETERS AVAILABLE IN ALL COLD UNITS.UTENSILS PROPERLY STORED.PH OF RICE IS TAKED WITH EACH BATCH MADE; RECOMMEND KEEPING LOGS OF PH LEVELS.SANITIZER BUCKETS GOOD.ALL FOOD PROPERLY STORED.
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9/26/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION;HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD COLD HOLDING TEMPS - FISH IS ALL CASES WAS 37F-40F.SUSHI RICE PREPARED IN KITCHEN DOWNSTAIRS; PH METER AVAILABLE AND USED ON REGULAR BASIS FOR TEST OF SUSHI RICE.EMPLOYEES ALL WEAR GLOVES - NO BARE HAND CONTACT WITH READY TO EAT FOODS.ALL FOOD PROPERLY STORED.HIGH TEMP DISHWASHER GOOD.FOUND 1 PAN OF UTENSILS STORED IN WATER WITH NO ICE; REMIND STAFF TO ALWAYS USE ICE WATER TO STORE UTENSILS TO HELP PREVENT THE GROWTH OF BACTERIA. ALL OTHER CONTAINERS WITH UTENSILS HAD ICE WATER IN THEM.OTHER CFPM'S: SAUL RODRIGUEZ-CRUZ M110459 EXP 6/13/16 AND SHANLEY SANTOS M110704 EXP 9/7/16
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6/24/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All sushi cases verified within regulation at <40F; cold-holding sushi checked good: crab at 38F; salmon at 42F; eal at 43F; tuna at 38F. (miso soup checked at 159F)Handsinks checked stocked and functional; observed glove use with sushi preparation.Most dishes sent to steakhouse dishwasher; however; some glasses washed in bar. (bar has a low temperature chlorine glasswasher and high temperature glasswasher; both units checked ok)Facility checked very clean with good Managerial Control****Sanitizer buckets available with 50-100ppm chlorine.
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9/4/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; crab at 38-42 degrees; yellow tail at 37 degrees; tuna at 38 degrees; salmon at 39 degrees; shrimp at 38-44 degrees.Hot-holding/final cook temperatures checked good; miso soup at 172 degrees; fried yellow tail checked at 227 degrees.Observed good handwashing and proper glove use at sushi preparation stations.All sushi cases properly holding below 40 degrees ambient temperature.note: sushi rice rapid ratation; pH always <4.6 (ingrediants include rice vinegar and sugar)Sanitizer buckets available with proper chlorine levels between 50-100ppm.
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9/6/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; yellow tail fish at 37 degrees; crab at 38 degrees; salmon at 41 degrees.Recommend PH tester (strips or electronic) for verification of acidity with sushi rice.All sushi cases checked within (33-41) degrees ambient temperature. All sushi cases are cleaned daily with bleach/water solutions. All sushi product stored in walk-in refrigeration units during the night.All handsinks stocked with sanitary towels and soap; handwashing procedures checked good. Facility has a policy of mandatory glove use during the preparation of sushi.Hot-holding ok; crystal shrimp at 144 degrees; and miso soup at 174 degrees.Facility observed with excellent Managerial Control**********
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8/23/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Observed glove use and handwashing during the inspection; there is a policy of no bare hand contact during sushi preparation.Cold-holding checked ok; white tuna @ 39 degrees; octopus @38 degrees; salmon @ 41 degrees. Recommend keeping sushi cases @ 36-37 degrees.All handsinks stocked with sanitary towels and soap.Sanitizer buckets available with 50100ppm chlorine.All cold-holding cases checked at 40 degrees and below.
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6/19/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handwash properly stockedObserved employee handwashingRefrigeration checked good at 34-39FSalmon 36FHalibut 38FTuna 39FSliced vegetables on iceShell fish tags and parasite destruction records kept for at least 90 daysAmerican Fish is supplierFood grade glovesSanitizer bucket 50-100 ppm chlorine
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10/7/2008 | Routine Inspection 1st | 100 |
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