- General Comments that relate to this Inspection
All violations have been corrected: - Raw product stored properly in walk in. - Ice scoop properly stored. - Non food contact surfaces along line have been cleaned. **Ensure all containers in walk in are labeled with prep date or defrost date to ensure they are rotated properly. Operator has requested that the permit for the Snackbar associated with this restaurant be closed out as it is all part of the same restaurant and should be covered under Permit # F140168. Health inspector will inquire with supervisor and close this permit if appropriate.If the Snackbar permit is closed out the following notes will apply to this permit: This food establishment has developed and submitted written procedures 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 on 10/12/15 by WCHD. Procedures were verified during today's reinspection and are being followed as written. 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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10/16/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw product stored incorrectly in walk in. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Ensure shell eggs are stored below veggies and other raw meat is stored from top to bottom according to cooking temperature.Observed small batch of chicken cooling in make up unit on line. Chicken was covered and would not have cooled down properly. Food uncovered during inspection and cook trained on proper procedures. Very limited cooling performed in facility. Leftover rice discarded nightly.
- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoop with handle lying in ice. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Corrected on site.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed numerous non food contact surfaces of equipment dirty in kitchen along cooking line. All non food contact surfaces of equipment must be clean.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restoom clean and stocked. Walk in @ 39F. All food at 41F or below. Hot holding good. Soup @ 168F. Rice @ 165F. Good scoop storage in dry storage. Dishwasher @ 50 ppm Chlorine. Three comp sink used for large pots. Chlorine used for sanitizer compartment. Discussed no bare hand contact. Glove use policy already in effect. * Replace broken toilet tank in employee restroom. Discussed employee illness policy. Current policy is to keep employees with vomitting or diarrhea out for 48 HRS. No issues noted with policy. One additional CFPM but is used on SNCK permit. One staff failed CFPM- see SNCK permit inspection.
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10/8/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations from previous inspections have been corrected. - Non food contact surfaces previously identified have been cleaned. - Floors under wok have been cleaned. - Wooden trays have been discarded. - Dishwasher @ 100 ppm Chlorine. - All fridges @ 40F or below. - Thermometer on site. Fried rice hot holding @ 168F. Cooling logs and sanitizer logs have been kept since last inspection. These logs should continue to be kept until further notice. Remove rope on pan handle in wok as this can harbor bacteria.
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9/26/2014 | Routine Reinspection 2nd | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed wooden trays for metal dishes peeling. All non food contact surfaces must be maintained properly. Repaint or reseal wood so it's smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed various non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean. These areas include microwave doors and handles; fridge doors and handles. etc.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors under wok; grill; fridges and make up unit dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- General Comments that relate to this Inspection
All violations from the 9/17 inspection with the exception of the above have been corrected: - Dishwasher has been repaired and is dispensing 50 ppm Chlorine. Chemical sanitizer levels must be logged daily until further notice. - Cooling logs also required until further notice. - All cold holding units have thermometers conspicuously located. - All scoops properly stored. * Ensure lids for dry goods are cleaned routinely. - Stem thermometer on site and test strips for sanitizer on site. -Sanitizer buckets in place.
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9/18/2014 | Routine Reinspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed rice found out of temperature in walk in. Rice was cooked yesterday and placed in large bus tubs with lids and placed in walk in earlier this morning. Temperatures ranged from 61F to 100F. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. Rice discarded during inspection. Cooling logs will be required for all product cooked and cooled until further notice.
- [1] Thermometers provided and conspicuous
Observed thermometers missing or completely burried in various cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] In-use food; ice dispensing utensils properly stored
Observed scoops for dry goods (rice; flour; etc) with handles laying in food. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Unit shall not be used until properly dispensing 50-100 ppm Chlorine and is reinspected by WCHD. Three compartment sink to be used in the meantime.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility does not have a stem thermometer or chemcial test strips for sanitizer solutions available. Must provide accurate thermometers/chemical test kits.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed wooden trays for metal dishes peeling. All non food contact surfaces must be maintained properly. Repaint or reseal wood so it's smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed various non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean. These areas include microwave doors and handles; fridge doors and handles; etc.
- [1] Wiping clothes: clean; use restricted
Observed wet wiping cloths all throughout facility. Wet wiping cloths must be kept in sanitizing solution with a 50-100 ppm Chlorine or 200-400 ppm Quat solution between uses to prevent bacteria growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors under wok; grill; fridges and make up unit dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restrooms clean and stocked. Ice machine clean. Good scoop storage. Walk in unit @ 40F. All food product except rice temped at 35F-40F. Sauce fridge @ 41F. All food product within temped @ 42F. Fridge near fryer @ 40F. All food temped @ 38F-40F. Make up unit @ 35F. All food on bottom of unit @ 38F. All food on top @ 40F. Hot holding good. Soup @ 175F-180F. All rice @ 150F-160F. *Discussed cooling procedures for various products in walk in that were cooled down. Only rice was out of temperature but facility is required to maintain cooling logs until further notice.
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9/17/2014 | Routine Inspection 1st | 83 |
- General Comments that relate to this Inspection
All items from 4/29/14 & 5/14/14 inspections have been corrected except the following: - Reconfigure soda machine so it drains to a floor sink. *Operator has been placed on a work order schedule with Coca-Cola and this item must be completed by next routine inspection. OK to issue new permit. Facility needs at least one more CFPM certified employee by next routine inspection.
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7/1/2014 | Opening Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
All the items from the 4/29/14 have been corrected except the following: Paint/seal all bare wood shelves (or remove). *Operator states this item will be removed. Reconfigure soda machine so it drains to floor sink. Regrout entire kitchen area as needed. Repair leaking condensation pipe in walk-in. It's currently icing up and the condensation may leak on floor or food. *Operator states all parts are on site and will be repaired within next week.
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5/14/2014 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
OK to open with following conditions:1. Deep cleaning of floors and walls throughout kitchen. 2. Paint/seal all bare wood shelves (or remove). 3. Remove Vitamin Water fridge or designate it for employee use only. 4. Reconfigure soda machine so it drains to floor sink. 5. Unblock hand sink near soad machine so its accessible. 6. Regrout entire kitchen area as needed. 7. Replace weather stripping on back door. 8. Replace broken gaskets on fridge makeup units. 9. Remove sushi display case from kitchen. 10. Deice small freezer and deep clean it. 11. Clean and organize dry storage area. Remove chemicals and ensure not stored near food. 12. Remove scented Clorox from facility. 13. Repari leak under makeup fridge. 14. Deep clean under entire WOK area and along wall behind WOK. 15. Replace cutting board that is chipping away. 16. Have fridge technician call WCHD inspector with status/explanation or submit written explanation.
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4/30/2014 | Opening Inspection | 100 |
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