Jfe Sushi, 2855 Northtowne Ln, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Temperature of 3 sushi products checked at 50 F and 52 F. All sushi products were removed from sushi case at this time and stored in walk-in cooler.
- [4] Facilities to maintain product temperature
Refrigerated sushi case operating at 60 F ambient temperature at this time per hanging thermometer and stemmed thermometer placed in different spots inside unit. Per manager; thermometer was reading below 40 F two hours ago.Keep case empty and do not restock sushi products until temperature drops below 41 F.
- General Comments that relate to this Inspection
The items noted on the previous inspection have been corrected. Quatr sanitizer from dispenser checked at 300 ppm concentratrion.
- [5] Hands washed and cleaned; good hygienic practices
Observed one employee handling crab sticks without gloves. Crab product was discarded. Employee washed hands and put on gloves to resume food handling. Ensure that all amployees are properly trained on handling foods with gloves and washing hands to prevent bare hand contact with ready to eat foods.
- General Comments that relate to this Inspection
Refrigerated case was serviced and thermometer dropped to 32 F while on site this morning.Thermometer of case at 40 F at this time. Temperature of sushi product checked at 29 F in case.Sushi packages are cooled down in walk-in freezer and cooler. Sushi product checked at 28 F in walk-in freezer.Ambient temperature rising while on site and observed at 50 F; technician will be in shortly to adjust defrost cycle times so as to keep temperature of case to keep from rising above 40 F atr any time.Facility must have at least one additional CFPM on staff full time by 5/4/2016 to provide required CFPM coverage of all hours of food operations.
|
3/4/2016 | Opening Reinspection 1st | 86 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Refrigeration units at below 41 F.Hand sink stocked and functional.The pre-mix chemical sanitizer dispenser will be installed today.Glass food guards will be installed today.Training for sushi recipe prep will be conducted today and tomorrow; all foods prepared will be discarded.First day of food prep for service will be Friday; March 4.Clean and sanitize all work surfaces; food conatct surfaces of equipment and utensils prior to start of food prep.Post hand washing sign at employee hand sink.Walk-in cooler and freezer on west side of Winco Deli will be used for storage and cooling of food products.Advisory for comsumption of raw or undercooked animal foods is printed on sushi package labels.Facility has probe thermometer and pH meter and logs required under HACCP plan for monitoring and recording.Employee health policy is provided to all employees.RIsk level 3 assigned. Facility requires Ceritied Food Protection Manager's coverage all hours of food operations.Manager has ServSafe Certificate issued on 11/30/3030 and took a 3 day course and passed on first examination. Facility will have minimum one additional CFPM by 5/2/2016. Post and keep certificates posted.
|
3/3/2016 | Opening Inspection | 100 |
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