Ijji Sushi And Japanese Steakhouse, 4955 S Virginia St, Reno, NV - inspection findings and violations

Business Info

Name: IJJI SUSHI AND JAPANESE STEAKHOUSE
Address: 4955 S Virginia St, Reno, NV
Total inspections: 6
Last inspection: 11/18/2015

Score
96

Restaurant representatives - add corrected or new information about Ijji Sushi And Japanese Steakhouse, 4955 S Virginia St, Reno, NV »

Inspection findings	Inspection date	Type	Score
[4] Number; convenient; accessible; designed; installed OBSERVED EMPLOYEE RINSING OFF DISHES IN BACK HANDSINK ON COOK LINE. HANDSINKS ARE FOR HANDWASHING ONLY AND MUST BE ACCESSIBLE FOR HANDWASHING AT ALL TIMES. RINSING OR CLEANING OF DISHWARE MUST BE DONE IN DISHWASHING AREA 3-COMP SINK OR DISHWASHER. CORRECTED ON SITE. General Comments that relate to this Inspection NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY STORED.GLASSES WASHED IN KITCHEN DISHWASHER - GOOD AT 100PPM CHLORINE.HANDSINK GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES. General Comments that relate to this Inspection NOTES:OBSERVED GOOD HANDWASHING WHILE ON SITE.HANDSINKS HAVE PROPER HANDWASHING SIGNAGE.ALL FOOD PROPERLY STORED - NO RAW OVER READY TO EAT.GOOD COLD HOLDING TEMPS IN REACH-IN UNITS; WALK-IN UNITS AND SUSHI CASES - ALL WITHIN REGULATION.DISHWASHER GOOD AT 100PPM CHLORINE.OBSERVED FOODS DURING COOLING PROCESS - DISCUSSED USING ICE WATER TO STORE PRODUCT ON AND USING SHALLOW PANS; ALSO DISCUSSED STIRRING PRODUCT DURING COOLING TO HELP SPEED UP COOLING PROCESS.FACILITY IS USING DAY DOTS TO DATE PRODUCT - GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.FACILITY STAGES A LOT OF DEEP FRIED FOODS BEFORE LUNCH AND DINNER SHIFTS. DISCUSSED USING EITHER TEMPERATURE CONTROL OF KEEPING FOOD AT 41F OR BELOW OR 135F OR ABOVE. IF USING TIME AS A PUBLIC HEALTH CONTROL MUST DOCUMENT TIME AND TEMPERATURE WITH EVERY BATCH AND DISCARD PRODUCT AFTER 4 HOURS. THIS MUST BE IN PLACE AND DOCUMENTED.*DISCUSSED SUSHI RICE WITH OWNER AND THEY ARE GOING TO USE TIME AS A PUBLIC HEALTH CONTROL FOR ALL SUSHI RICE. DISCUSSED THE PROCESS AND OWNER WILL EMAIL PROCESS BY 12/4/15.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF NEW FOOD REGULATIONS GO TO www.washoecounty.us/healthDISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST USE A BARRIER OF GLOVES; TONGS; UTENSIL ETC. BETWEEN BARE HANDS AND READY TO EAT FOODS. SUSHI CHEFS ALREADY WEAR GLOVES AS A BARRIER.COOLING PROCESS IS 135F TO 70F IN 2 HOURS AND THEN FROM 70F TO 41F IN AN ADDITIONAL 4 HOURS.ADDITIONAL CFPM IS JINGXIAN JIA M150248 1/13/19FACILITY JUST SENT 8 EMPLOYEES TO TAKE CFPM EXAM ON MONDAY 11/16/15 - WAITING ON RESULTS.FACILITY HAD 2 EMPLOYEES FAIL CFPM TEST WITHIN THE LAST YEAR AND THEY WERE RESENT TO CLASS TO RETAKE EXAM.	11/18/2015	Routine Inspection 1st	96
General Comments that relate to this Inspection NOTES:RE-INSPECTION FROM 10/29/14 ROUTINE INSPECTION.PREVIOUS VIOLATION HAS BEEN CORRECTED.HANDSINK AVAILABLE AND PROPERLY STOCKED. General Comments that relate to this Inspection NOTES:RE-INSPECTION FROM 10/29/14 ROUTINE INSPECTION.ALL PREVIOUS VIOLATIONS HAVE ALL BEEN CORRECTED.ALL HANDSINKS AVAILABLE AND PROPERLY STOCKED.CFPM ON SITE AND WORKING AT TIME OF RE-INSPECTION. FACILITY IS GOING TO HAVE STAFF TAKE ON LINE COMPUTER SERVE SAFE COURSE IN THE NEXT 2 WEEKS AND NOTIFY ME WHEN THEY HAVE PASSED THE TEST AND OBTAIN A WCHD CERTIFICATE AND ID CARD.DID NOT OBSERVE ANY IMPROPER THAWING METHODS.DID NOT OBSERVE ANY VIOLATION OF HANDWASHING.FACILITY HAS DEVELOPED A CHECK LIST AND IS WAITING FOR COPIES TO BE MADE.USING DATE DOTTING WITH TIME TO DISCARD HOT FOOD TO DOCUMENT TIME AS A CONTROL.	10/30/2014	Routine Reinspection 1st	100
[2] Potentially hazardous food properly thawed FOUND OCTOPUS THAWING IN STANDING COLD WATER ON COUNTER. IF THAWING WITH WATER IT MUST BE THAWED UNDER COLD RUNNING WATER. CORRECTED ON SITE. [5] Hands washed and cleaned; good hygienic practices OBSERVED STAFF RINSE BATTER OFF OF GLOVES IN HANDSINK AND RETURN TO WORK. WHEN GLOVES ARE DIRTY THEY MUST BE REMOVED AND HANDS MUST BE WASHED WITH SOAP AND DRIED PRIOR TO PUTTING ON NEW GLOVES. GLOVES ARE NOT MEANT TO BE WASHED. CORRECTED ON SITE. [3] CFPM or person in charge present; certificates posted as required FACILITY IS A RISK LEVEL 4 AND NO CFPM WAS ON SITE WHEN INSPECTION STARTED. CFPM WAS CALLED AND SHOWED UP DURING INSPECTION BUT IS SCHEDULED OFF TODAY. THIS IS A REPEAT VIOLATION FROM LAST YEAR. FACILITY MUST HAVE A CERTIFIED FOOD PROTECTION MANAGER PRESENT ON SITE AT ALL TIMES FOOD IS BEING HANDLED. FACILITY MUST OBTAIN MORE CFPM'S TO COVER ALL WORKING SHIFTS. MUST HAVE ENOUGH CFPM'S TO COVER IN 30 DAYS BY 11/30/14. [4] Number; convenient; accessible; designed; installed HANDSINK BLOCKED WITH EMPTY SANITIZER BUCKET. MUST KEEP HANDSINK ACCESSIBLE AT ALL TIMES FOR PROPER HANDWASHING. CORRECTED ON SITE. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle NO PAPERTOWELS AT HANDSINK IN KITCHEN BY COOK LINE OR AT HANDSINK IN RESTROOM. IN RESTROOM THE PAPERTOWELS WERE BEING USED AS TOILET PAPER BECAUSE THERE WAS NO TOILET PAPER. MUST HAVE PAPER TOWELS AT ALL HANDSINKS FOR PROPER HAND DRYING. ALSO MUST SUPPLY TOILET PAPER AT TOILET AT ALL TIMES. CORRECTED ON SITE. General Comments that relate to this Inspection NOTES:SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY STORED.GLASSES WASHED IN KITCHEN DISHWASHER - GOOD AT 100PPM CHLORINE. General Comments that relate to this Inspection NOTES:ALL FOOD PROPERLY STORED.GOOD REFRIGERATION TEMPS - THERMOMETERS AVAILABLE.GOOD COLD HOLDING TEMPS - ALL 42F AND BELOW.DISHWASHER GOOD AT 100PPM CHLORINE.SANITIZER BUCKETS GOOD.SUSHI CASES AT PROPER TEMPERATURE.UTENSILS STORED IN ICE WATER - GOOD.SUSHI RICE PH IS TESTED EVERYDAY AT 4.3 - RECOMMEND DOCUMENTING SUSHI RICE PH.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED DOCUMENTING TIME AS A CONTROL FOR HOT HOLDING ITEMS. FACILITY MUST BE ABLE TO DEMONSTRATE THAT THE FOOD IS HELD FOR NO MORE THAN 4 HOURS AND THEN DISCARDED. WHILE ON SITE STARTED USING TIME TO DISCARD PRODUCT ON A DAY DOT.DISCUSSED WITH FACILITY TO REMOVE HANDSINK NEXT TO FRYERS BECAUSE THEY NEED TO STORE FOOD ON CARTS IN FRONT OF HANDSINK TO HAVE ROOM. FACILITY HAS AN OTHER HANDSINK 14 FT FROM THIS LOCATION THAT IS ACCESSIBLE FOR STAFF TO PROPERLY WASH HANDS AND NOT RISK CONTAMINATION OF FOOD PRODUCT. FACILITY WILL PLUG PLUMBING FOR ANY FUTURE USE.	10/29/2014	Routine Inspection 1st	84
General Comments that relate to this Inspection NOTES:RE-INSPECTION FROM 12/2/13 ROUTINE INSPECTION.ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED; EXCEPT CFPM WHICH MUST BE CORRECTED BY 1/3/14.REACH-IN AT 38F; ALL FOOD INSIDE BETWEEN 39F-41F.ALL FOOD PROPERLY STORED IN WALK-IN; AND FOOD GRADE CONTAINERS.PROPER COOLING BEING DONE.ALL HANDSINKS HAVE SOAP AND PAPER TOWELS.ALL SCOOPS PROPERLY STORED.	12/5/2013	Routine Reinspection 1st	100
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation FOUND FOOD IN PREP-REACH-IN BETWEEN 50F-53F. UNSURE HOW LONG FOOD HAD BEEN IN PREP REACH-IN. ALL COLD HOLDING OF FOOD MUST BE AT 40F OR BELOW. ALL FOOD VOLUNTARILY DISCARDED. [2] Food protected during storage; preparation; display; service; transportation IN WALK-IN FOUND RAW BEEF STORED OVER RAW VEGETABLES. MUST STORE ALL RAW MEATS BELOW ANY READY TO EAT FOODS TO REDUCE THE RISK OF CROSS CONTAMINATION. CORRECTED ON SITE.IN WALK-IN FOUND GRAY PLASTIC GARBAGE CANS BEING USED FOR FOOD STORAGE; LETTUCE; MUSSELS. MUST ONLY USE FOOD GRADE CONTAINERS TO STORE FOOD IN; EITHER WHITE OR CLEAR. GRAY GARBAGE CANS THE PLASTIC IS TREATED WITH A CHEMICAL THAT CAN LEACH INTO FOOD. FOUND FOOD COVERED IN PLASTIC WRAP DURING COOLING PROCESS. MUST LEAVE ALL FOODS UN-COVERED DURING THE COOLING PROCESS TO ALLOW PRODUCT TO COOL PROPERLY. [1] Thermometers provided and conspicuous NO THERMOMETER IN PREP REACH-IN. MUST PROVIDE THERMOMETER TO MONITOR UNIT TEMPERATURE. [1] In-use food; ice dispensing utensils properly stored IN BULK BINS SCOOPS ARE STORED WITH HANDLES IN PRODUCT. MUST STORE SCOOPS WITH HANDLE UP AND OUT OF PRODUCT. [3] CFPM or person in charge present; certificates posted as required NO CERTIFIED FOOD PROTECTION MANAGER ON SITE DURING FOOD PREP AND HANDLING. THIS FACILITY IS A RISK LEVEL 4. MUST HAVE A CERTIFIED FOOD PROTECTION MANAGER ON SITE AT ALL TIMES FOOD IS BEING PREPARED. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle NO SOAP AT HANDSINK BY FRYER. MUST PROVIDE SOAP AT ALL TIMES FOR PROPER HANDWASHING. General Comments that relate to this Inspection NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY STORED.GLASSES ALL WASHED IN KITCHEN - DISHWASHER GOOD AT 100PPM CHLORINE. General Comments that relate to this Inspection NOTES:ALL HOT HOLDING TEMPS GOOD - ALL WITH-IN REGULATION.SUSHI CASES AT PROPER TEMPS; ALL FOOD AT 41F OR BELOW.SUSHI KNIVES AND UTENSILS STORED IN ICE WATER - GOOD; REMIND STAFF TO STORE RICE SCOOP IN KITCHEN IN ICE WATER TO REDUCE THE RISK OF BACTERIAL GROWTH.DISHWASHER GOOD AT 100PPM CHLORINE.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.REMIND STAFF TO ONLY USE HANDSINKS FOR HANDWASHING ONLY; NO RINSING OF ANY FOOD IN HANDSINKS.RECOMMEND USING A SQUEEGEE TO REMOVE EXCESS WATER FROM CORNERS OF FLOOR UNDERNEATH DISHWASHING AREA TO HELP PREVENT ANY WATER DAMAGE TO NEW FLOOR.RECOMMEND INSTALLING A UV LIGHT TO HELP CONTROL FLIES IN KITCHEN AREA BY DISHWASHING AREA.RE-INSPECTION IS REQUIRED BY 12/5/13	12/2/2013	Routine Inspection 1st	86
[1] Thermometers provided and conspicuous Observed thermometers either inaccurate or missing. Replace with working thermometers. [1] Installed; maintained Observed broken faucet handle on sushi bar handsink. (Handsink still functional). Replace faucet. [4] Number; convenient; accessible; designed; installed Observed handsink blocked with racks of glasses. Ensure handsink is accessible at all times for handwashing. Corrected on site. General Comments that relate to this Inspection Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Barware washed in kitchen - dishwasher sanitzing at 100 ppm chlorine.Sanitizer bucket 100 ppm chlorine. Test strips available. General Comments that relate to this Inspection Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All coolers holding at 40 f or below-salmon 41 f-ahi 40 f-octopus 36 f-shrimp 35 f-potstickers 41 fSushi case holding at 40 f or below-octopus 39 f-crab 37 f-tobiko 36 fHot holding temps good-brown rice 156 f-steamed rice 159 f-miso soup 158 fPer operator; no cooling occurs.Shell fish tags kept for 90 days minimum.Observed overall good food storage Reviewed sushi rice prep procedures. Ensure sushi rice maintains a pH of 4.2 or less. Ensure other staff are trained on preparing and testing sushi rice. Ensure pH of each batch of sushi is logged in a log book.Facility overall clean and well kept*Reduce sanitizer levels to 50 - 100 ppm chlorine	11/8/2012	Routine Inspection 1st	94

IJJI SUSHI AND JAPANESE STEAKHOUSE respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
ALL ABOUT KIDS LEARNING CENTER 2	Reno, NV
SSP AMERICA TIMBER RIDGE BAR	Reno, NV
SAFEWAY GROCERY # 1210	Reno, NV
THE LITTLE GREEK DELI	Reno, NV
Bertha Miranda's Mexican	Reno, NV
CABELAS #22	Reno, NV
Denny's Restaurant @ Wld Wld West 8189	Las Vegas, NV
Dream Cafe & Hookah Lounge	Las Vegas, NV
MOLLY'S TAVERN BAR	Las Vegas, NV
El Pollo Loco #6042	Henderson, NV

Restaurants in neighborhood

Name
COSTA VIDA
CLAIM JUMPER RESTAURANT
RICKSHAW'S FINE ASIAN BISTRO
LA MICHOACANA RESTAURANT
JERSEY MIKE'S SUBS
SWEETS HANDMADE CANDIES
WE OLIVE AND WINE BAR
COST PLUS WORLD MARKET

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses