- General Comments that relate to this Inspection
Violations noted on previous inspections have been corrected.-raw food stored properly-steam table leaks have been repaired-advisory posted as required
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7/17/2015 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
This violation continues to exist:raw beef and chicken stored over bottles of beer in walk in. Store products to prevent potentail cross contamination.Correct immediately.
- [1] Installed; maintained
This violation continues to exist:Steam table leaking from at least 3 places. Repair leaks.Correct by 6/22/15.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
This violation continues to exist: Raw/undercooked health advisory not posted. Correct by 6/22/15.
- General Comments that relate to this Inspection
Sandwich prep unit has been repaired: sprouts temped at 34F; lettuce 33F. Back 3 door reach in is not being used. Sauce reach in lettuce at 39F; noodles at 42F. Do continue to monitor all units to ensure they maintain 41F or below.Jerry will work with Lisha Liu to institute pH measuring of sushi rice.
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6/18/2015 | Routine Reinspection 1st | 96 |
- [4] Facilities to maintain product temperature
Observed sanwich prep unit (double lid top) with the following temperatures: chicken 45F; beef 46F; pork 44F. Observed sauce reach in with ambient air temperature 44F - noodles 44-50F; sauce 44F. Observed back 3 door reach in with ambient air temp 45F.Repair or replace units to maintain food at 41F or below.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw chicken stored over raw beef and raw beef over bottles of beer; in multiple units. Store food with ready to eat food on top; then in order of increasing cook temperature to prevent potential cross contamination.Observed sushi rice at 4.3 pH. Rice must be acidified to 4.2 pH. pH is not currently monitored. Discussed need for HACCP plan. Do monitor rice daily to ensure pH is 4.2 or below.
- [2] Potentially hazardous food properly thawed
Observed tub of thawing beef in prep sink without running water.070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.
- [1] Installed; maintained
Steam table leaking. Repair leak.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Raw/undercooked health advisory not posted. Operator given a copy of warning to post.
- General Comments that relate to this Inspection
Notes:-handsinks stocked; observed good employee handwashing-gloves in use; reviewed proper glove use-discussed cooling procedures. Cooling log given to operator to document process. -final cook temp of chicken 170F-hot holding ok - soup 166F; rice 150-175F-walk in at 36F - all product 38-43F-sushi cases - all product 39F and below-dessert reach in 34F-freezer at 0F - all product frozen-all sushi is received frozen-dishwasher at 198F at the gauge for final rinse-sushi knives stored in ice water-chemicals labeled and stored properly-date marking system in place; discussed first in; first out with no issues noted-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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6/16/2015 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
Violations noted during previous inspection have been corrected.
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5/13/2014 | Routine Reinspection 1st | 100 |
- [5] Source sound condition; no spoilage
Observed box of shredded coconut in walk-in with visible mold growth. Product voluntarily discarded by operator. Discussed ensuring that a consistent date marking and checking system is implemented.
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly - observed raw beef stored above ready-to-eat foods. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Corrected on-site.Observed dish towels stored directly on-top of cooked pork in walk-in. Remove dish towels and use; single use disposable material.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty - observed food debris and build-up on slicer. Clean and sanitize slicer after each use or at least every 4 hours during continuous use.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Observed north cook-line hand sink not stocked. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
General Notes:-sushi station hand sink stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-sushi display cases and reach-ins all less than 40F -tuna; salmon; shrimp 37F to 41F-discussed process for sushi rice acidification - ensure each batch of rice is tested with pH test strips using the "slurry" method and pH of 4.2 or less is recorded on sushi Rice pH log (provided log to operator). *ensure pH test strips are obtained-per operator; all sushi receiving conducted by warehouse and source/receiving/freezing temperatures checked upon receipt-cook-line reach-ins all less than 40F -seafood; raw chicken; raw beef and raw pork 38F to 42F-reach-ins (dairy. sauce; and produce) all less than 40F-freezer less than 0F-walk-in at 37F -cooked pork 39F -raw beef 38F -salmon 39F-discussed cooling procedures with no problems noted-hot holding: -soup; brown rice; white rice 160F to 178F-wiping cloth sanitizer buckets at 200 ppm quat-chemical test kits available-dishwasher checked at 180+ for rinse cycle-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms are excluded for the duration of the illness and 48 hours after symptoms stop.
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5/8/2014 | Routine Inspection 1st | 89 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit (sushi display case and cook-line reach-in). 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
220) Non food contact surfaces of equipment dirty throughout including sushi preparation station (microwave and shelving); shelving units inside walk-in and reach-ins. Clean and maintain on a regular cleaning schedule.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Sushi station hand sink not stocked with paper towels. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Corrected on-site.
- General Comments that relate to this Inspection
General Notes:-kitchen hand sink stocked-sushi inside display cases 39F to 42F-sushi reach-ins both less than 40F -sushi all 38F to 40F-ensure sushi knives are stored in ice water between use-all sushi received frozen*discussed process for checking pH of sushi rice - ensure appropriate pH test strips are obtained and each batch of sushi rice is checked (using "slurry" method) at pH 4.2 or less.-walk-in 38F -fish 37F to 40F -cooked chicken 41F-discussed cooling procedures with no problems noted-cook-line reach-ins less than 40F -raw fish; beef and chicken 39F 40F-sauce reach-in less than 40F-produce reach-in less than 40F-dessert reach-in less than 40F-dishwasher checked at 180F for rinse cycle-food and single service items stored 6" above ground-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of symptoms and 48 hours after symptoms stop.
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10/10/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Re-inspection:Reach in cooler in Sushi Area - Reach in cooler temp registers @ 40 f; Salmon 40 f. Eel 40 f.
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11/20/2012 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed reach in cooler @ 60 f in sushi area. All food has been discarded and GSR engineering has been notified. Reach in cooler must not be used to stored food product until temperature is down below 40 f. Must be repaired by 11/16/12. Reinspection will take place. This facility has adequate refrigeration.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Handsink on cook line not stocked with hand soap. Handsink must be stocked at all times. There is another handsink on the end of the cook line that is stocked. All handsinks in facility must be stocked and accessible at all times to ensure proper handwashing. Corrected onsite.
- [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.Observed floor in walk in freezer dirty with food debris. Floors must be cleaned on regular basis. Corrected on site.
- General Comments that relate to this Inspection
Notes:Walk in coolers @ 40 f; Salmon 39 f; veggies 39 f; oysters 38 f; Shrimp 38 f. All food stored properly. Walk in freezer @ 0 f; All food products packaged properly and stored properly. Reach in cooler 40 f; Chicken 38 f; veggies 38 f; pork 38 f. Standup Freezer @ 0 f. All food products frozen. Sushi reach in coolers @ 40 f. Octopus 38 f; Salmon 39 f; Shrimp 39 f; eel 39 f. Sushi area - cutting boards in good condition. Knives clean. Dessert Coolers @ 40 f. Hood/wok area - clean. No leaks. 3 compartment and prep sinks operational. No leaks in plumbing.Food bin clean and scoops stored properly.Cookware; utensils; and equipment clean.
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11/15/2012 | Routine Inspection 1st | 93 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed food bins dirty w/ food stains. Clean by the end of 12/14/11. Observed refrigerator door dirty with food debris. Clean by 12/14/11.Observed knive storage dirty and chopper dirty. Clean storage and knives on regular basis to prevent cross contamination issues. Correct by 12/14/11.
- [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.Observed floor dirty with food debris; ice cream lid on walk in freezer. Correct by the end of 12/14/11.
- General Comments that relate to this Inspection
Notes. Walk in cooler @ 40 f. All food products stored properly. Crab 37 f; Chicken 37 f. Walk in freezer @ 0 f. All food products frozen. Condensation units on good condition. Large stand up true freezer @ 0 f. All products frozen.Sushi cooler @ 38 f. Salmon 38 f; Tuna 37 f; Octupus 38 f. Reach in coolers @ 40 f. Crab 38 f; Veggies 38 f; Shrimp 38 f; Kim Chi 37 f; Beef 37 f; Noodles 37 f. All serving utensil clean and stored properly.Dessert cooler @ 40 f. All dessert product stored properly.Handsinks stocked properly and accessible. Dishwasher @ 190 final. Wok area; fryers; hood area clean.Server areas - utensils; food items clean and stored properly.Floors; walls; counters clean.
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12/15/2011 | Routine Inspection 1st | 98 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Sushi Area - All 3 handsinks must have paper towel dispenser installed near handsinks. Correct by 4/7/11.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Sushi back area below handsink - paint peeling off floor next to coving. Repair to have surface smooth; sealed; durable; and easily cleanable. Correct by 4/8/11.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed by ventilation covers and behind Traulsen refrigerator on ceiling paint peeling. All areas where paint is peeling must be repainted and surface smooth; sealed; durable; and easily cleanable. Correct by 4/22/11.Above Wok Area ceiling cracked and in need of repair. Correct by 4/22/11.Above large pot sink caulking in need of repair - Replace caulking by 4/22/11.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Observed in R - 01 refrigerator light bulb out Replace by 4/7/11.
- General Comments that relate to this Inspection
Opening inspections:Walk in cooler 40 f.Walk in freezer 0 f. Reach in coolers 40 f. Large refrigerators 40 f. Equipment - ok.Hood/ wok area - ok. Floors - ok. 3 compartment and pot sinks - ok. No leaks. Dishwasher - ok.
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4/5/2011 | Opening Inspection | 95 |
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