- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
-Observed shrimp in package on counter at 64F. Per manager shrimp was going to be prepped after the employee came back from break. Ensure potentially hazardous foods are kept at 41F or below to reduce the growth of bacteria and viruses.*Packaged shrimp was discarded during the inspection. -Observed crystal shrimp on counter at 59F. Ensure potentially hazardous foods are kept at 41F or below to reduce the growth of bacteria and viruses.*Crystal shrimp was discarded during the inspection.
- [2] Food protected during storage; preparation; display; service; transportation
-Observed several large plastic tubs of fish being thawed and stored under the dirty dishes and on the same shelf as the dirty dishes. *Discontinue this practice immediatly. Ensure foods are kept away from dirty dishes to reduce cross contamination of foods.*Tubs of fish were moved to the prep area during the inspection. -Observed a plastic tub of packaged shrimp on the floor under the 3 compartment sink. Per manager the shrimp was waiting to be prepped. Ensure all food items are stored at least 6 inches off the floor and foods are being thawed properly.*The facility has limited space in the backroom to properly prepare food items.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
-Observed brown; slimy mold like build up in the ice machine. Ensure ice machine is cleaned on a more routine basis to reduce the growth of bacteria and viruses.*Clean and sanitize ice machine by 11/27/15. Ensure to discard ice in the machine. After cleaning and sanitizing ice machine; discard first batch of ice that is prepared before serving customers ice.-Observed ice scoops being stored on cardboard boxes next to the ice machine. Ensure ice scoops are stored to prevent cross contamination.*Corrected during the inspection. Ice scoops were put in the dishwasher before being stored proeprly.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
-Speed gun holder observed with brown; slimy; mold like build up. Ensure speed gun and holder is cleaned on a more routine basis to reduce the growth of bacteria and viruses.*Corrected during the inspection. Speed gun and holder were cleaned.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-Observed pooloing water at the bottom of the bottle reach in cooler. Ensure equipment is maintained and working properly within 14 days; 12/04/15.
- [1] Wiping clothes: clean; use restricted
-Sanitizer was not set up during the inspection. Ensure sanitizer is being used to wipe down bar surfaces on a routine basis to reduce the spread of bacteria viruses.*Corrected during the inspection. Sanitizer at 100 ppm Chlorine.
- General Comments that relate to this Inspection
Notes: Operator was upset because the inspection was being done on a Friday and they were expecting the inspection to be done earlier in the year. Inspector explained that an inspection can take place at any time and their operation should run the same no matter the circumstance.Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.Discussed new regulations and no bare hand contact with ready to eat foods.Facility has turned in a HACCP plan for sushi rice to WCHD for review. -Handsinks clean and stocked.-Restrooms clean and stocked.-Make up unit at 36F. Pot stickers 38F; shrimp 39F.-Reach in cooler 38F. Calamari 36F; chicken 34F.-Oysters received from the box and frozen.-Reach in freezer temperatures good. All product frozen.-Hot holding temperatures good. Rice 158F.-Cutting boards smooth and clean.-Mop area clean and organized.-PCO is Ecolab on a monthly basis. No signs of pests or vermin.-Dishwasher at 100 ppm Chlorine.-Sushi case temperatures good.Per manager no other individuals have a CFPM certificate.Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restrooms clean and stocked.-Alcohol advisory posted.-Customer ice stored properly and good scoop storage.-No signs of pests or vermin.-Dishes are done in restaurant dishwasher.
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11/20/2015 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
If facility is going to cool rolls for use the next day in the fryer they will need to use cooling logs until further notice. Rolls are no longer being stored next to the fryer; will be kept in the reach-in fridge and cooked to orderSanitizer buckets are being used behind sushi bar and dry towels for staffIce machine clean/scoop storage goodBleach test strips available for staff; sanitizer buckets 50 ppm ClAll sushi cases are <=40FContact said they are ordering different thermometers that will stick to the sushi case so it is easier for staff to check ambient temperature of cases Muscles are being held on the back prep area in the kitchen on iceAll fridges <=40F;Back handsink has been repaired and is properly draining to floor drainSushi rice was not test during the inspection Facility is taking daily temperatures of fish in the sushi cases; recommend continuing this pra`ctice
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedDump sink has been installed and facility is in the process of connecting water lines to the sink Sanitizer bucket available at 50 ppm ClHandsink clean and stockedAll food items are being stored in ice separate than service ice Fridge <=40F
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9/3/2014 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Rolls next to the fryer were @ 74F; kitchen staff said they had been made 20 minutes prior. All food items in the facility that are using time as a control need to time stamp or log to ensure the food items are discarded after 4 hours.
- [2] Food protected during storage; preparation; display; service; transportation
Still observed two containers of sliced fruit stored in the service ice; Ice used for consumption cannot be used for cooling or cold holding to prevent contamination.
- [3] CFPM or person in charge present; certificates posted as required
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Still observed mold in the ice machine. Need to clean and sanitize.
- [1] Wiping clothes: clean; use restricted
Observed moist cloths on the splash guard on the handsink. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Installed; maintained
Drain on the handsink is missing and water is draining on the floor. Need to repalce so water is draining into the floor sink with proper air gap.
- [1] Installed; maintained
Handsink is still not properly draining; need to snake to facilitate proper draining.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
There was not hand towels or soap at the handsink. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Sushi rice <= 4.2 pHDishwasher 100 ppm ClHandsinks clean and stockedAll fridges and fish in sushi cases<=40F; do not store thermometers under the bottom plate in the sushi cases; ambient temperate needs to be measured not the temperature of the cooling plates. Sushi rolls in reach-in fridge were at 100F; must discard if they cannot reach 40F by 15:00.
- General Comments that relate to this Inspection
All fridges <=40FAll other food storage good
- SECTION XVII: ABATEMENT DATE
All violations: 7 days from today; 9/1/14. If all violations are not corrected; a reinspection fee will be charged.
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8/26/2014 | Routine Reinspection 1st | 89 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed fried rolls next to the fryer that were at 75F; contact said these had been fried around lunch time; but he said they usually stay their until dinner. Food cannot be out of temperature for more than 4 hours; highly recommend discarding rolls to prevent contamination. If facility is going to hold rolls their either need to be cooled correctly; hot held at 140F or above or need a time stap so food items are not being temperatured abused.
- [2] Food protected during storage; preparation; display; service; transportation
Observed two containers of sliced fruit stored in the service ice. Ice used for consumption cannot be used for cooling to prevent contamination.
- [2] Potentially hazardous food properly thawed
Observed two bags of crab being thawed under a trickle of water in one of the handsinks. 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. Do not use the handsink for thawing.
- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoop with the handle in the ice. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [3] CFPM or person in charge present; certificates posted as required
Facility currently only has one registered CFPM; but owner said they are sending more staff to the CFPM class. Due to rick level; facility needs a CFPM anytime potentially hazardous food is being prepared or handled.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed mold in the ice machine; need to clean and sanitize
- [1] Non-food contact surfaces of equipment and utensils clean
Need to deep clean the bottom self of the counters where the soy sauce is stored as it is during and caking on the shelf. Discontinue the use of cardboard under shelves to keep them clean; recommend using aluminum foil or plastic warp that is changed frequently to prevent food accumulation and vermin attraction.
- [1] Wiping clothes: clean; use restricted
Observed many moist wiping cloths behind the back counter. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Observed sponges being used in the facility; sponges are prohibited and their use must be discontinued. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Less than 50 ppm chlorine in the sanitizer bucket.
- [1] Wiping clothes: clean; use restricted
Observed a moist towel on the spash guard of the handsink.Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Recommend keeping multiple sanitizer buckets in bar area to facilitate proper storage of cloths between uses.
- [1] Installed; maintained
Handsink is not properly draining; need to snake to facilitate proper draining.
- [4] Number; convenient; accessible; designed; installed
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
None of the handsinks in the sushi bar had handtowels or soap. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap or hand towels in handsink. Hand towels corrected on site; still need soap. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed ice cubes in the handsink and a moist towel on the handsink. Need to install another one compartment sink to prevent the use of the handsink as a dump sink.
- General Comments that relate to this Inspection
Tested a mix of albacore and mayonaise at 50F; contact said it had just been made. Need to ensure it gets down to 40F. Recommed using chilled ingredients so food items remains cold during preparation. Highly recommend storing in metal plans to facilitate faster cooling; Contact also said they are installing a walk-in fridge in October. Ensure all food items are proceted during construction.All sushi knives in ice water All sushi and display cases <=40F Bathrooms clean and stockedDIshwasher 100 ppm Cl
- General Comments that relate to this Inspection
Ensure all glassware is stored with the mouth down to prevent contamination; even in the fridgeAll fridges <=40FExpiration dates currentBathrooms clean and stocked
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8/19/2014 | Routine Inspection 1st | 80 |
- [1] Original container; properly labeled
Observed an open can of pineapple juice in the original container. After opening; acidic juices must be put into non-metal; food grade containers to prevent cross contamination – corrected on site
- [1] Non-food contact surfaces of equipment and utensils clean
Observed mold growing in the speed gun holster; this is a repeat violation from the last routine inspection. Recommend cleaning and soaking the holster daily to prevent mold growth and prevent cross contamination.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
A couple of the handsinks did not have hand towels; also observed food matter and sanitizer buckets towels in a handsink. HANDSINKS SHOULD ONLY BE USED FOR HANDWASHING. This is a repeat violation from the last inspection. Recommend posting "handwashing only;" signs on the handsinks; if this continues to be an issues handwashing signage will be required - corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Handsink did not have paper towels or soap. Also observed ice in the handsinks suggesting it is also being used as a dump sink. HANDSINKS CAN ONLY BE USED FOR HANDWASHING. This is a repeat violation from the last inspection. Recommend posting a "handwashing only;" on the sink for staff. If this continues to be an issue at this site; handwashing signage will be required- corrected on site.
- General Comments that relate to this Inspection
Prep handsink clean and stockedFood storage goodDishwasher 100 ppm ClSanitizer buckets 50 ppm ClIce machine clean Sushi rice 4.0-4.5 pH based on test strips; contact said they increased vinegar concentration from last inspectionAll sushi cases and fish were 36-40FFreezer <=0FAll other fridges <=41Ffried shrimp 140F
- General Comments that relate to this Inspection
Ice scoop storage goodAll other food storage goodAll fridge <=41FAll pipes are indirectly plumbed to the sink with appropriate air gap
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10/28/2013 | Routine Inspection 2nd | 94 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedHandsinks clean and stockedHolster cups clean Drainage from fridge with kegs was installed without spacers. Need to have spacers installed by next inspectionAll fridges <=41FAll food storage good
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedSushi rice pH 4.2Tiles near dishwasher have been regroutedDishwasher 100 ppm CL Operator is going to switch to a high temperature dishwasher. Ensure the final rinse is at least 180FGasket in freezer was repairedLess items observed in freezer and was at 0FAll fridges and sushi cases <=41FSalmon 38FImitation crab and mayonnaise sauce 42FBass 38FFood storage good Ice machine cleanFloors clean including under all cooling units and ice machine
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1/25/2013 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Gasket on reach-in freezer still needs to be repaired but the part is on order. Also spoke to manager about decreasing the volume of items in the freezer to increase freezer efficiency.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Tiles in dishwashing areas need to be regrouted. Going to be repaired tonight.
- General Comments that relate to this Inspection
All other violations from the last inspection have been correctedAll sushi cases now have thermometers <=41FFreezer <-0FFloors; mats and most of the units have been cleaned. In process of cleaning outsider of reach-in fridge near ice machine and oiutside of ice machine Ice machine clean and sanitizedAll ice scoop storage goodReach-in freezer clean Dishwasher 100 ppm Cl; manager said they may be installing a high temperature dishwasher Bathrooms clean and stocked Handsinks clean and stocked
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1/17/2013 | Routine Reinspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed some containers and restaurant pans in the reach-in fridge in the back that were not covered or were stacked on top of each other without lids. Need to cover all food during storage limit contamination. Items cannot be stacked unless they have a lid.Observed raw meat stored over read to eat food. Need to organize food storage by cooking temperature. Suggest posting signage in kitchen about food storage so all employees practice safe food storage.pH of sushi rice measured between 4.5-5.0. Sushi rice must be at a pH of 4.2 or less to inhibit the growth of pathogens; product was voluntarily discarded.
- [1] Thermometers provided and conspicuous
Thermometer missing in all sushi casest. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature - corrected on site.
- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoop stored with handel in ice in both ice machine and in soda ice bin. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] In-use food; ice dispensing utensils properly stored
Observed Ice scoop in ice bin with handle in the ice - corrected on site. 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
Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Tested as <10ppm Cl. All dishes must be cleaned in 3 compartment sink until unit is repaired or replaced.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed growth of pink mold in ice machine. Needs to be cleaned and a sanitized. Manager said it is cleaned once a month; suggested increasing cleaning frequency to inhibit growth of mold and decrease ice contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Need to replace the gasket on the middle door of the reach-n freezer to ensure the door is sealing shut. Observed ice formation on door where gasket if broken; remove ice for same reason as above.
- [1] Non-food contact surfaces of equipment and utensils clean
Need to clean the floor in the reach-in fridge; observed food debris. Observed staining and food debris on the side of the reach-in freezer; need to clean.Need a general deep cleaning of entier facility including the outside of all reach-in fridges and reach-in freezer; observed build up of grease and food debris.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed mold build-up in speed gun holster; need to clean prior to next usage. Need to clean often to prevent growth of mold...
- [1] Installed; maintained
Drainage tube from reach-n fridge with kegs was draining into a red sanitizer bucket under the handsink; water was dirty and moldy. Bucket was dumped out on site. Tube needs to drain into floor sink; manager is aware of the problem and has scheduled for a drainage pipe to be installed this Friday.
- [4] Number; convenient; accessible; designed; installed
Observed straws in the handsink. Handsinks are only to be used for handwashing
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed grease accumulation and food debris under ice machine and reach-in cold holding units. Need to sweep; scrape off grease and clean floors. Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions. Manager said they facility deep clean on Sunday. Due to grease accumulation on floors and food debris on mats; it is recommended facility deep cleans at least twice a week.Tiles on the floor in dishwashing area need to be recaulked to prevent accumulation of standing water.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Remove all necessary items from behind the bar ner 3 compartment sink to facilitate proper cleaning of floors
- General Comments that relate to this Inspection
Facilty will be receiving a second inspection later in the yearAll fridges <41FFreezer <=0FBathrooms clean and stoked
- General Comments that relate to this Inspection
Bathroom clean and stockedAll fridges <=41FAll food storage good and coveredAll expiration dates current
- SECTION XVII: ABATEMENT DATE
Dishwasher: 48 hours from today; 1/17/13All other violations: 7 days from today; 1/22/17
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1/16/2013 | Routine Inspection 1st | 81 |
- [1] Installed; maintained
Please repair leak at cold water side at hand sink in back kitchen. Repair leak at 2 compartment prep sink.
- General Comments that relate to this Inspection
This restaurant is a risk category 4 restaurant: Jingxian Jia M080721 and expiration date: 07/13/13.All cold holding units recorded at 40 F; thermometers present.Food covered when not in use. Observed cooked foods such as crystal shrimp and tempura vegetables properly cooling. Food cooled in shallow pans; ice and water baths used.All sushi knives are stored in ice water bath and cleaned and sanitized at least once every four hours. Reviewed glove use policy and handwashing policy. Gloves are required when preparing food. Hands are washed when leaving sushi station and hands are washed when returning to sushi station when sushi chefs come and go into back kitchen and returning from restroom and before and after breaks. Do lower pH of sushi rice to be at levels between 4.2 pH; recorded pH of 4.5 consistently throughout rice holders.Do install a mop and broom rack in utility room for storage of mops and brooms that are stored in room. Do change chlorine sanitzer solution in buckets when sanitizer has become visibly diry and at least once every four hours. All food properly stored. Chemicals properly stored and labeled.Handsinks properly stocked with liquid soap and sanitary disposable towels.Discussed with operator and food protection managers to time mark tempura batter for time in and time out(discard time) for batter to be stored at room temperature(in the temperature danger zone 40-140 F). Time may be used as a public health control but food must be marked for the time food is stored out of temperature and discarded from the time it is prepared and stored in the temperture danger zone and recorded to be discarded within the 4 hour time limit. Restaurant has an active pest control operator who services facility monthly.Dishwasher recorded at 100 ppm chlorine.
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3/8/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.Notes:Cold holding reach in refrigerator recorded @ 37 F.All dairy dates current.Speed gun and holder observed clean.All food/beverages stored properly.Handsink properly stocked with liquid soap and sanitary disposable towels.Alcohol consumer/warning posted on-site at bar.Proper storage of ice scoop.Restrooms observed clean.All barware is taken to restaurant and cleaned and sanitized at chlorine dishwasher. Chlorine test strips available.
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3/7/2012 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Observed several recycled hot sauce bottles with unknown liquid.Discussed with operator to properly label all recycled containers with its proper contents to prevent misuse. Operator stated he will use color coded containers for the two sauces that are prepared and used:1) Terrayaki Red bottle2) Ponzu sauce White bottle
- General Comments that relate to this Inspection
All cold holding units properly cold holding below 40 F.All handsinks properly stocked.Observed good handwashing.Proper storage of food. No raw over ready to eat. All chemicals properly stored and labeled.Chlorine tested at 100 ppm at dishwasher and at sanitizer buckets.All cut vegetables are stored inside cold holding display case.Hot holding temps. recorded:Steamed rice 170 F; miso soup @ 170 F.Do post alcohol warning in bar area or women's bathroom.
- General Comments that relate to this Inspection
No violations observed at time of inspection.All handsinks properly stocked.All cold holding units recorded < 40 F.Chemicals properly stored and labeled.
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5/9/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes:No violations observed at time of inspection-thank you.Cold holding temps. recorded:All seafood cases observed under 40 F. Reach in reefers recorded between 32-40 F. Seafood mix @ 30.8 F; tuna mix @ 31.8 F; diced tofu @ 41 FHot holding temps. recorded:Miso soup @ 173 FObserved good handwashing practices and reviewed with operator handwashing procedures. All staff are required to wear gloves. No bare hand contact to food. All staff are trained and know when to properly wash hands. Dishwasher and sanitizer buckets recorded @ 100 ppm bleach. Facility will be printing new menu's with consumer advisory posted on them.
- General Comments that relate to this Inspection
Notes:No violations observed at time of inspection. Thank you.Cold holding reefer recorded @ 40 F.All use by dates current. Bar area clean and organized.Consumer advisory posted behind bar.Do clean speed gun holder on a daily basis to prevent sugar mold buildup.
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3/29/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:No violations observed at time of inspection.Consumer advisory posted as required.All handsinks properly stocked. Sushi cutting knives stored in icewater bath between use.Cold holding units recorded between 32- 42 F. Reach in freezer @ 10 F.Temps. recorded: (ALL Raw) Squid @ 40 F; tuna @ 36 f; eel @ 42 F; salmon roe @ 38 F; shrimp @ 38 F; scallops @ 41 F; chicken @ 40 F;Hot holding temps. recorded: Mizo soup @ 182 F. Reviewed with manager employee handwashing procedure and use of gloves. Discussed employee sick policy. All checked OK. Bleach sanitizer @ 200 ppm at dishwasher and buckets. Do lower concentration of chlorine sanitizer to be between 50-100 ppm.Do secure CO 2 tanks in back kitchen to fixed equipment with chain.Do post consumer advisory for alcohol in women's bathroom. * Corrected on site. Facility is clean and organized.
- General Comments that relate to this Inspection
Notes:No violations observed at time of inspection.All reefer units cold holding < 40 F. Thermometers present.Handsink properly stocked.Bar area is clean and organized.Do secure C0 2 tanks with chain to fixed equipment or wall.
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7/7/2009 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed both handsinks in kitchen area with sanitizer dispensers. Both handsinks must have soap dispensers installed at handsinks. All handwashing must include warm water; soap; and mechanical washing for at least 20 seconds. Soap placed at handsinks; dispensers on order.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall install a sanitary towel dispenser at bar handsink.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; salmon at 34 degrees; tuna at 36 degrees; octopus at 37 degrees; shrimp at 36 degrees.All sushi cases holding at 40 degrees or below; most cases checked between 33-36 degrees.Hot-holding checked good; tempura shrimp holding at 169 degrees; rice holding at 189 degrees.Observed glove use when preparing sushi; handwashing occurs between glove changes or when changing activities.Dishwasher sanitizing between 50-100ppm chlorine; sanitizer buckets available at all sushi stations with appropriate sanitizer levels.Facility shall post handwashing signs at all stations and in restrooms. Signs to be provided to the operator.Provided consumer advisory to operator; facility shall post consumer advisory posting; Certified Food Protection Manager certificates; and a non-smoking sign.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility performs all dishwashing in main kitchen area.No food products stored in bar area; all units holding below 40 degrees.Facility shall post handwashing sign at bar handsink; in addition; facility shall post NRS (Health Warning)
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11/10/2008 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**OK to operate - ok to issue permitHand sinks okConstruction completed correctlyLighting okFacility is risk category 1
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9/17/2008 | Opening Inspection | 100 |
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11a - 9p
- General Comments that relate to this Inspection
**OK to issue permit - Ok to operateAll reefers holding 40F or belowHand sinks okHot water okVentilation ok**Facility is a risk category 4 and must have a minimum of one certified food manager on site at all times. Operator has 60 days to obtain Washoe County Certified Food Protection Manager.**Operator must submit an application for a bar permit for the separate bar area. Operator MAY operate bar but application must be submitted within 1 week; or by 9/18/08.
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9/12/2008 | Opening Inspection | 100 |
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