Eldorado Sushi Bar, 345 N Virginia St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
NOTES:SUSHI AREA OKHAND SINK OK OBSERVED SUSHI DISPLAY REFERS AT 37-39 DEGREE F ALL PRODUCT BELOW 41 DEGREE FSUSHI RICE PH WAS AT 4.0HAACCP ALMOST DONE WENT OVER BEFORE STARTED INSPECTIONS FINISHING UP.THERMOEMTERSWENT OVER GLOVE USE; USING HERE AND THERE NEED TO MAKE THIS MORE CONSISTANTMASTER CFPM LIST ON FILE
|
10/16/2015 | 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. CORRECTED ON SITE
- General Comments that relate to this Inspection
NOTES:TEMPS: SALMON 39-41; AHI 40-41DISPLAY REFERS WERE AT 42-45 DEGREE FRICE Ph 4.8 MAKE SURE THAT STAFF KNOWS HOW OR WHAT WAS DONE TO RICE. COME UP WITH A DEFINITIVE RECIPE SO YOU KNOW IT WORKS AND THEY ARE DOING IT RIGHT.HANDSINKS OK (OBSERVED) WENT OVER INPORTANCE FOR HANDWASHING AND SUSHITHERMOMETERS
|
10/22/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes:Area cleanHandsinks goodAll fish was at 39-41 degree F Make sure to bring display refers down to 40 or below prior to putting fish in.RIce Ph at 4.5 don't go higher than 4.6Knives kept in ice baths for kill stepStressed hand washing
|
8/28/2013 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
FOUND UTENSILS STORED IN PLAIN WATER. MUST STORE UTENSILS IN EITHER RUNNING WATER (DIPPER WELL) OR ICE WATER TO REDUCE THE GROWTH OF BACTERIA. ONCE ICE MELTS SWITCH OUT WITH NEW ICE AND CLEAN WATER. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.ALL COLD HOLDING TEMPS GOOD - 36F-41F.ALL FOOD PROPERLY STORED.DISHES WASHED IN BISTRO ROXY KITCHEN.
|
9/27/2012 | Routine Inspection 1st | 99 |
- [2] Handling of food; ice; minimized
FOUND A PAN OF RICE WITH A CLOTH TOWEL STORED ON TOP. DO NOT STORE ANY CLOTH TOWELS ON FOOD TO AVOID LEACHING THE CHEMICALS USED IN LAUNDERING PROCESS INTO FOOD. MUST ONLY USE FOOD GRADE MATERIAL TO CONTACT FOOD. CORRECTED ON SITE.
- [1] In-use food; ice dispensing utensils properly stored
FOUND CONTAINERS OF KNIVES STORED IN WATER AT EACH STATION. MUST STORE KNIVES IN ICE WATER TO REDUCE THE GROWTH OF BACTERIA. CHANGE OUT THE WATER WHEN ICE HAS MELTED. CORRECTED ON SITE.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO SOAP AT FIRST HANDSINK AND NO PAPER TOWELS AT SECOND HANDSINK. MUST PROVIDE BOTH SOAP AND PAPERTOWELS AT ALL HANDSINKS AT ALL TIMES FOR PROPER HANDWASHING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:COLD HOLDING TEMPS GOOD - 38F-43F.ALL DISHES ARE WASHED IN ROXY KITCHEN.SANITIZER BUCKETS GOOD.PROPER FOOD STORAGE.
|
10/27/2011 | Routine Inspection 1st | 95 |
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