- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean refrigeration units; freezer units; and gaskets; observed build-up. (maintain clean)Note: also clean under outside refrigeration units***
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean under equipment in food preparation areas; observed build-up. (maintain clean)
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean washable walls (FRP) on main cook line; observed build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; beef broth at 160F; duck broth at 146F.Cold-holding checked good; fruit at 36F; salmon at 37; yellow tail also at 37F; beef at 43F; chicken at 42F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.All refrigeration and freezer systems checked within regulation.Reminder: no bare hands allowed with ready-to-eat food products; observed gloves in use.Reminder: all products must be date labeled when prepared or when package opened. Maximum hold time is (7) days at 41F or below.Restroom stocked and clean.One Certified Food Protection Manager on record; Gred Erb; M100744; Exp; 11/04/2015.
- General Comments that relate to this Inspection
Observations:Handsink stocked and functional.NO speed guns or cup holders***All glasswashing conducted in main kitchen.Date codes on dairy/juice checked good.NRS 446 (Health Advisory) properly posted.Ice properly dispensed.Restroom stocked and clean.
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8/18/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 05/20/2014; corrected.Dishwasher verified at 50-100ppm chlorine.Owner has completed deep clean on kitchen.***
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5/27/2014 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher at <50ppm chlorine; please check and prime machine daily. Repair to maintain between 50-100ppm chlorine.Correction on-site
- [1] Non-food contact surfaces of equipment and utensils clean
Observed several non-food contact surfaces in need of cleaning; facility shall clean reach-in refrigeration units; gaskets; and shelves.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed handsink without sanitary towels and soap; facility shall maintain soap and towels at handsink; at all times; for effective handwashing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean under equipment and floor drains; observed build-up. (maintain clean)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures ok; beef stock cooking at 189F; vegetable cooking at 169F; steamed rice at 181F.Cold-holding ok; goat cheese at 39F; duck meat at 37F; tofu at 41F; donut batter mix at 37F.All refrigeration and freezer temperatures checked within regulation.Facility must have a deep cleaning prior to reinspection******Handsink stocked and functional.Restrooms stocked and functional.Reinspection on 05/27/2014
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Reach-in refrigeration checked at <40F; date codes ok.All glassware washed in main kitchen dishwasher.Ice properly dispensed.No speed guns or cup holders.Restrooms stocked and functional.
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5/20/2014 | Routine Inspection 1st | 92 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed cutting boards at make-up refrigeration units with heavy wear; facility shall replace cutting boards. Cutting boards shall be free of pits; cracks; recesses; and seams.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace torn refrigeration gaskets; surfaces shall be smooth and easily cleanable.Facility shall re-attach handsink faucet.Facility shall renew caulking around sinks in food preparation areas.
- [4] Number; convenient; accessible; designed; installed
Observed handsink blocked with papers/files; handsink must remain accessible at all times for effective handwashing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean/sanitize floors in food preparation area; observed build-up under equipment. Clean under refrigeration unit on back porch.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Original on Washoe County Health District Hard Copy*****Hot-holding checked good; duck stock at 168F; rib stock at 163F; coffee emulsion at 162F; steamed rice at 166F.Cold-holding checked good; salmon at 37F; tuna at 42F; scallops at 41F; shrimp at 38F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Refrigeration and freezer units checked within regulation @ <40F; freezers at <0F.Handsinks/Restroom stocked with sanitary towels and soap; observed handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Original on Washoe County Health District Hard Copy*****NRS 446 (Health Warning) properly postedGlasswashing conducted in kitchen; kitchen dishwasher sanitizing at 50-100ppm chlorine.Ice properly dispensed.Bar reach-in refrigeration checked at <40F.
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4/17/2013 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedFloors have been cleanedIce machine was also cleanedMats in kitchen have been replacedGrease from legs of equipment has been removed and legs cleaned Food grade containers in shelves next to grill have also been cleaned Reach-in fridge <=41F
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12/21/2012 | Routine Inspection 2nd | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions. Floors around and next to oven have been scrapped and clean. Main walking areas are cleaner than last inspection. Floors under sinks and deli reach-in fridges still need to be scrapped/scrubbed to remove food matter and grease. Need to scrub and degrease these floor areas. Suggest replacing mats in kitchen as they are warn and beginning to saturate with grease.
- General Comments that relate to this Inspection
All other violations from the last inspection have been correctedSuggest during biweekly cleaning to include scrubbing of food grade containers under counter next to fryer and the legs of all the equipment as they are starting to accumulate grease. Hood has been cleaned and is scheduled to be cleaned every 6 months. All fridges <=41FFreezer <=0FFood storage good; bagged dry ingredients have been moved away from the hood and fryer. Handsink clean and stockedBathrooms clean and stockedIf violation is not corrected by next inspection; a reinspection fee may be charged.
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12/10/2012 | Routine Reinspection 1st | 99 |
- [4] Facilities to maintain product temperature
Reach-in fridge under coffee maker was at 55F. Milk was at 45F and was transferred to another fridge. Fridge cannot be used until is can hold <=41F. Unit was also missing a thermometer.
- [2] Food protected during storage; preparation; display; service; transportation
Observed bags of dry cooking products under the metal counter next to the stove that have accumulated grease; dust and other food matter; Dry products must be placed in a food grade container that is not absorptive and is easily cleanable to prevent cross contamination.
- [1] Thermometers provided and conspicuous
make-up units and front reach-in fridge did not have thermometersEnsure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Non-food contact surfaces of equipment and utensils clean
Observed accumulation of grease on hood. Need to clean hood and remove grease. Unit needs to be cleaned on a routine basis to prevent cross contamination and a potential fire hazard.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed significant accumulation of food matter and grease on floors; especially under counters and fridge units on cook line. Need to scrape food residues and grease off floors and deep clean floors to prevent potential pest harborage problem.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed grease build-up on the wall opposite the hood and next to the hood. Need to remove grease residue and deep clean walls to prevent cross contamination of food being prepared near wall.
- General Comments that relate to this Inspection
Bathrooms clean and stockedHandsink clean and stockedAll other fridges <=41FFood storage good Reviewed sushi rice preparation with rice vinegarDishwasher @100 ppm Cl; did not observed any leaks from unit
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11/30/2012 | Routine Inspection 2nd | 90 |
- [1] Non-food contact surfaces of equipment and utensils clean
Entire facility needs deep cleaning. Handles of equipment; shelving; outside of dry good bins; light switches; etc. All items from original inspection. *Recommend completing deep cleaning process and then setting up a routine schedule to maintain conditions.*
- [1] Installed; maintained
Dishwasher is leaking from underneath. Repair leak to prevent potential mold growth and prevent potential pest harborage.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need deep cleaning. Under and behind equipment in particular.
- General Comments that relate to this Inspection
**Dishwasher repaired and dispensing 50 ppm chlorine. **Other violations remain to be corrected.**Facility has begun deep cleaning. Cleaning should continue and a regular schedule should be followed.**Facility will be receiving a second inspection later in the year.
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7/6/2012 | Routine Reinspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Ice bin lid is broken so ice is exposed. Ice machine is not being used (ice is brought in) but should be covered to protect it from environmental contamination.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing any sanitizer. Repair unit to dispense proper amount of 50-100ppm chlorine. **Violation must be corrected within 48 hours. Until unit is repaired; facility may use it for cleaning and then set up two compartment sink with rinse and sanitize basins. Reviewed proper set up and
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Coolers in bar area have leaks inside of them. No open food product; but puddling water is creating rust areas and needs cleaning. Clean out thoroughly and repair units to prevent future standing water issues.
- [1] Non-food contact surfaces of equipment and utensils clean
Entire facility needs deep cleaning. Handles of equipment; shelving; outside of dry good bins; light switches; etc. Wall behind 2 compartment sink has mold build up. This is a recurring issue within this facility. Recommendations include conducting full deep cleaning while the business is closed; removing any unnecessary articles; and maintaining cleanliness with a set schedule of duties.
- [1] Installed; maintained
Dishwasher is leaking from underneath. Bucket was set to catch water but was overflowing. Repair leak to prevent potential mold growth and prevent potential pest harborage.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need deep cleaning. Under and behind equipment in particular; but entire area needs to be deep cleaned.
- General Comments that relate to this Inspection
Hand sink stockedAll refrigeration @ 40F or below-produce cooler @ 40F-upright outside @ 39F-make up units @ 39F; 39FVery little cooling done in facility*Reviewed cooling process for stock appears ok. Small metal containers. All products to be cooled must be cooled from 140F to 40F within 4 hours.Thawing observed under running waterNo observable pest issuesTest strips available for dishwasher*Operator should test unit at least once a day to ensure that customer dishware is being properly sanitized.**Cleaning continues to be an issue in this facility; creating the potential for cross contamination and pest attraction. While no pest sign was observed; once cleaning issues are resolved; better monitoring will be possible.**Facility will be receiving a second inspection this year to ensure that corrections continue.
- General Comments that relate to this Inspection
Hand sink stocked (just inside kitchen is hand sink used)Scoops stored okThree compartment sink okNo speed gunsNo improper chemical storageRestroom stocked
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7/5/2012 | Routine Inspection 1st | 90 |
- [1] Non-food contact surfaces of equipment and utensils clean
Most of the non food contact surfaces in the restaurant need a cleaning; due to build up. Specific areas include shelving; outside of dry bins; ticket machine; countertop where prepared food is passed over; wall area behind 3 compartment sink; etc. *This is a recurring violation.*
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors could use a deep cleaning.
- General Comments that relate to this Inspection
Hand sink stocked-hand washing observed after handling of raw meatIce machine clean-scoop stored correctly; in clean and sanitary fashionDishwasher @ 100ppm chlorine-Test strips on site; machine tested regularlyRestroom stocked and cleanMake up unit @ 39F-shredded meat found at 42F (within thermometer error)*Discussed cooling process for any products (very little is cooled in facility). Recommended using a metal bin instead of plastic for cooling to assist in more rapid heat loss.Outside upright @ 40FRaw product stored below ready to eat foodsNo sign of pests*Discussed sanitizer bucket make up with operator. It appeared that recipe was a little high. 50-100ppm chlorine.*Discussed sushi rice with operator. Sushi rice is prepared only for each night. Rice is acidified with adequate recipe but no pH taken; as any left over product is discarded.*Discussed storage of knife sharpener underneath sushi case (where a little cleaning is needed) with operator. While the sharpener does not contact food directly; pointed out that any sharpening done during prep will be done with a dirty sharpener. Most important is to not store the sharpener in an area where cleaning is needed.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink ok - kitchen sink is used; right through open doorway; within 10 feetDishes washed in kitchen dishwasher - 100ppm chlorineBar area cleanBottles cleanNo speed guns*Reviewed sanitizer bucket set up with operator for bar.
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7/7/2011 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
Kitchen needs a deep cleaning and sanitizing. Many non food contact surfaces need attention including trash cans; bus tubs; shelving and sushi display refrigerator. Keep kitchen area clean to prevent potential hand contamination and maintain sanitary conditions.
- [1] Installed; maintained
Leaks underneath two compartment sink. Repair to prevent potential standing water issus.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors in need of deep cleaning. Clean thoroughly and underneath equipment to prevent potential pest attraction and maintain sanitary conditions.
- General Comments that relate to this Inspection
Hand sink stockedAll refrigeration @ 40F or belowRaw product stored on separate side from cooked productsHot holding ok - 140FVery little cooling in facility; meals made fresh*Reviewed storage of clean knives. Clean knives need to be stored in a clean fashion to keep clean.*Reviewed need to discard battering flour at end of night or keep under temperature control with operator.*Discussed reheating of sauces rapidly on stove instead of in hot holding unit to prevent cumulative time out of temp.*Reviewed sanitizer bucket requirements such as concentration (50-100ppm) and containment of wiping cloths when not in use.Test strips on siteDishwasher @ 50ppm*Worked with operator for about 30 minutes to get dishwasher properly dispensing sanitizer on regular basis. Unit also leaks and has a small bucket underneath to catch leaking water. This unit should be professionally checked out and maintained to ensure proper function.**Most recent certified food manager has left. Facility has 30 days to obtain a minimum of one full time certified food manager. Owner is registered for test.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedScoop stored correctlyIce machine cleanConsumer ice separateArea clean
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11/4/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**All violations corrected from original inspection**Operator scheduled for certified food manager class this week. One month to complete.**Notified operation that ozone sanitizer is not approved by local Health Department
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11/13/2009 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Knives stored under sushi refrigeration unit. Store clean knives in a clean and sanitary manner to prevent potential cross contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
Flour bin pretty on outside. Clean thoroughly to prevent potential hand contmination while working.
- General Comments that relate to this Inspection
Hand sink stockedRefrigeration 40F or below; product range from 37F - 40F**All refrigerators must be equipped with a working thermometerSushi refrigeration @ 37F. Ahi - 37F; salmon 37FFacility cleanRestroom stocked**Reviewed cooling practices with operator**Ozone sanitizer is being used for wiping cloth buckets. Inspector will look into this practice to verify.**No certified food manager on site. New chef certified in California. Reviewed requirements and left list of approved instructors. 60 days to obtain one full time CFM.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedThree compartment sink @ 200ppm quatScoop stored correctlyFacility clean**Discussed proper scoop storage theory with operator
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8/11/2009 | Routine Inspection 1st | 97 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Corrected immediately - OK
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
Handsink fully stockedReach-in Frzrs all <0FReach-in Refrig were all <40FTemps noted: Raw Tuna @34F; Raw Salmon @35F; Raw Onogi @33F; Cooked Filet Mignon @157FSanitizing dishwasher - tested - 100 ppm ClDumpster area clean
- General Comments that relate to this Inspection
Handsinks fully stockedAll reach-ins were <40FBar cleaned w/ozonated sterile waterCustomer restroom clean and stocked
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10/24/2008 | Routine Inspection 1st | 98 |
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