Hiroba Sushi, 3005 Skyline Blvd, Reno, NV - inspection findings and violations

Business Info

Name: HIROBA SUSHI
Address: 3005 Skyline Blvd, Reno, NV
Total inspections: 4
Last inspection: 11/17/2015

Score
100

Restaurant representatives - add corrected or new information about Hiroba Sushi, 3005 Skyline Blvd, Reno, NV »

Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection Handsinks were all fully stockedSanitizer buckets were utilized throughout the facility - all tested @ 100 ppm Cl3 Sushi stations were in use and 2 stations were stocked for the mid-afternoon/early evening customersTemps noted: All Sushi case Refrigerators were <40FReach-in Refrigerators were all <41F; All had temp indicating devicesSushi product plates all had protective film coveringsOctopus @39FMaguro tuna @38FRaw Salmon @40FSquid @39FSmoked Salmon @37FUnagi Eel @39FGolden Fish roe @38FScallops @39FSalmom roll @40FCrystal Shrimp roll - fried - plated 171FRaw Mussels @40FRed Snapper slices @38FCrab mix @38FAll condiment bins were <40 FAll back kitchen refrigerators were <40FAll back kitchen Freezers were <0FWalk-in Frzr @ 3FAll items were covered and stored correctlyDry goods were stored off floorObserved frequent employee handwashingCustomer Restrooms were clean and stockedCFPM Edgar Hernandez is the only CFPM connected with this facilityFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.	11/17/2015	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. [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods Need to keep refrigerator surfaces clean (Reach-in's) General Comments that relate to this Inspection Need to keep refrigerator surfaces cleanNeed to keep all wiping cloths in sanitizer bucketsTemps noted:Ono @38FSalmon Fillet @37FTuna Roll Mix @38FYellow Tail @37FSnapper @38FOctopus @38FEel @37FTabico eggs @39FAll prep surfaces were cleanAll Fish Display cases were clean and <40FAll shell fish tags were on-siteRestrooms were clean and stockedSanitizer buckets throughout - tested - 100 ppm ClSanitizer dishwasher used - tested - 100 ppm ClWalk-in Frzr @ -2FReach-in Refrig. were all <40F	11/4/2014	Routine Inspection 1st	98
[2] Potentially hazardous food properly thawed FOUND PACKAGES OF RAW FISH THAWING ON SHEET PANS AT ROOM TEMPERATURE. MUST THAW POTENTIALLY HAZARDOUS FOODS EITHER UNDER REFRIGERATION; UNDER COLD RUNNING WATER OR DURING THE COOKING PROCESS. [1] Thermometers provided and conspicuous NO THERMOMETERS IN SOME OF THE PREP REACH-IN AT SUSHI LINE. MUST PROVIDE THERMOMETERS IN ALL REFRIGERATION UNITS TO MONITOR UNIT TEMPERATURES. CORRECTED ON SITE. [1] Non-food contact surfaces: designed; constructed; maintained; installed; located WOODEN TABLE NEXT TO FRYER; NOT SEALED. MUST EITHER SEAL THE WOOD SO IT IS NON-ABSORBANT AND EASILY CLEANABLE OR USE METAL. General Comments that relate to this Inspection NOTES:ALL HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATIONS.ALL FOOD PROPERLY STORED AND DATED. KEEP AN EYE ON ACCURATE DAY DOTS.DISHWASHER GOOD AT 50PPM CHLORINE.ALL SUSHI UTENSILS STORED IN ICE WATER.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED USING COLD SUSHI RICE TO MAKE GODZILLA ROLLS AND OTHER ROLLS TO BE DEEP FRIED; ROLLS WERE WRAPPED IN SARAN WRAP AND PLACED IN REACH-IN AT 60F; MUST ENSURE PRODUCT IS AT 40F BEFORE COVERING. PRODUCT MADE 30 MINS PRIOR TO INSPECTION.	12/10/2013	Routine Inspection 1st	96
General Comments that relate to this Inspection NOTES:OK TO ISSUE PERMIT TO OPERATE.THE FOLLOWING ITEMS MUST BE CORRECTED IN 90 DAYS:1. PATCH HOLE IN WALL BY EMPLOYEE RESTROOM.2. INSTALL A NEW DOOR GASKET TO PREP REACH-IN IN KITCHEN.3. REMOVE CARDBOARD AND TAPE TO CORNERS OF METAL SHELVING UNITS. CARDBOARD AND TAPE ARE NOT CLEANABLE. MUST USE A CLEANABLE MATERIAL TO PROTECT CORNERS OF SHELVING UNITS.HANDSINKS AVAILABLE AND STOCKED.REFRIGERATION AND FREEZERS GOOD - THERMOMETERS AVAILABLE.DISHWASHER GOOD - REMIND STAFF TO PRIME MACHINE WHEN CHEMICALS ARE CHANGED.DISCUSSED EMPLOYEE HEALTH AND HYGEINE. IF ANY EMPLOYEE HAS VOMITING; DIARRHEA OR FEVER THEY MUST BE EXCLUDED FOR 48 HOURS AFTER SYMPTOMS STOP.NOTE: On 6/18/13 I noticed that permit had not yet been issued. Original paperwork from opening inspection on 3/26/13 has been lost. I contacted Edgar Hernandez from Hiroba Sushi and asked that he bring me a copy of the original paperwork. Edgar brought paperwork to WCHD on 6/20/13 but the front page of inspection report was missing. I have put inspection into computer on 6/21/13 but back dated report to 3/26/13 when original inspection took place. Brenda Wickman/706	6/21/2013	Opening Inspection	100

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