- General Comments that relate to this Inspection
Sushi product temperatures checked at 32 F and 33 F in refrigerated display case. Thermometer of case at 35 F.Time and temperature of sushi products are now being monitored during cooling. Manager will start recording of time and temperatures on logs as of today.HACCP plan is kept in the facility.Noted proper hand washing and glove use procedures of employees to prevent bare hand contact with ready to eat foods. Consumer advisory for raw or undercooked animal foods is posted on display case. There are 3 CFPMs in this facility; all passed exam on first attempt.
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10/12/2015 | Routine Reinspection 3rd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Four sushi product packages checked at temperatures between 46 F and 54 F. Sushi packages must be cooled down to 41 F in blast chiller or large walk-in refrigerator or freezer before placing them in refrigerated display case. Ambient temperature of case checked at 32 F to 34 F.Must montior time and temperature during cooling of each batch and record on logs to verify that products are at 41 F or below at end of cooling process.
- General Comments that relate to this Inspection
Dishwasher has been serviced and checked at proper temperatures. 164 F on wash cycle and 192 F on sanitizing rinse cycle.A third reinspection willl be conducted on 10/12/2015; reinpsection fees must be paid at health department prior to this date.Obtain copy of HACCP plan for review on reinspection.Other two CFPM's took certification course and passed exam on first attempt wihtin the past year. One certificate was not found on site. Bring cetificate and keep in the facility.
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10/6/2015 | Routine Reinspection 2nd | 95 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Salmon avocado roll checked at 48 F; poached salmon roll at 45 F in refrigerated display case. Ambient temperature checked at 34 F; 37 F and 43 F in different spots. Unit must maintain temeprature of 41 F or below. Sushi rolls are formed and cooled down in freezer before placing in display case. Must check temeprature on packages to ensure all products are at 41 F or below before placing them in the display case.Add time/temperature monitoring blocks to the daily temeprarute logs for proper monitoring of temperatures of sushi products under refrigeration; currently only one time/temperature block is provided.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher was serviced and parts are on order; sanitizing temperature at 150 F at this time; must be 180 F; utensils must be sanitized in 3-compartment sink until dishwasher is operating properly.
- General Comments that relate to this Inspection
Must complete the above items by deadline or permit to operate may be suspended and re-inspection fees will be assessed.CFPM completed a certification course and had ServSafe issued on 5/31/2020; passed exam on first attempt.There are two addtional CFPM's; certificates not kept in the facility; keep certificates available.
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9/29/2015 | Routine Reinspection 1st | 91 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Temperature of tsunami combo sushi package checked at 48 F; shrimp tempura sushi package at 43 F in refrigerated display case. Cool down sushi rolls to 41 F before placing in display case. pH of sushi rice just prepared checked at 3.98; ok.Sushi rolls must be cooled to 41 F within 4 hours of preparation before placing on display case; rice is ok at temperatures above 41 F but other TCS food ingredients in sushi rolls must be at 41 F or below.Monitor and record temperature of sushi rolls on logs before placing on display case.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
High temperature dishwasher checked at 162 F on sanitizing rinse thermometer; must be at 180 F. Have dishwasher serviced to reach proper temperature.
- General Comments that relate to this Inspection
Noted hand sink stocked and functional.Walk-in cooler at 37 F.tuna 48 F; chopped tuna 49 F had been recently out to prepare rolls and placed back in prep refrigerator. cajun salmon 41 F; salmon 37 F; tuna tray 41 F in prep refrigerator.Noted proper hand washing and glove use practices of employees. Policy for no bare hand contact with ready to eat foods is in place.Keep trays of multi-grain rice uncovered in walk-in cooler for faster cooling.CFPM took certificatiion class about two months ago per staff; CFPM was off at time of inspection and certificate was not found. Will follow up on CFPM requirement on re-inspection.
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9/23/2015 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
No violations Observed at the time of inspection:Originial completed on Washoe County Health District hard copy*****Cold-holding temperatures checked good; salmon at 36F; tuna at 38F; shrimp at 39F; yellow tail at 36F.Sushi rice pH checked at 3.9 (good)Handsink checked stocked and functional; observed glove use with all ready-to-eat-foods- (no bare hand contact) good.Refrigeration and freezer cases checked with regulation.
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9/19/2014 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Observed quatinary ammonia sanitizer at <200ppm; facility shall change sanitizer solution every 2-3 hours or when organic load is high. This is very important in the sushi area to prevent cross-contamination.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Sushi rice pH acidity verified at approximately 4.1 (good)****Handsink stocked and functional; observed handwashing.Refrigeration units checked at <40F; all sushi holding well below 40F.Warewashing shared with Whole Foods Deli; all procedures checked ok.All sushi preparation conducted with gloves; observed no bare hand contact with ready-to-eat foods. (good)
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9/19/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of proper handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Display cooler at 34 fWalk-in cooler at 38 f-tuna at 36 fMake-up unit at 39 f-shrimp at 39 fObserved employee test pH of sushi rice at 4.1 - goodObserved pH logs and temp. logs - goodFacility utilizes different cutting boards/knives for raw and cooked products - goodConsumer advisory postedFacility uses Whole Foods dishwashing facilitiesEdhi Hardijanto is the facility CFPM. However; he is a District Manager and is only at this facility monthly. Facility must have a CFPM who works at this facility on a regular routine basis. Provide additional CFPM by 9/30/12.
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7/30/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks/restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms are excluded for at least 48 hours after symptoms stop.Reach in cooler 36 f-salmon 41 fWalk-in cooler 36 f-tuna 38 fDiscussed sushi rice prep procedures - good. Ph of rice 3.9 - 4.2. Reviewed logs - good.Consumer advisory postedDiscussed cleaning/sanitizing of equipment & handwashing in between cooked/raw sushi products
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7/29/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing/employee hygiene.Employees sick with gastrointestinal symptoms (vomiting and/or diarrhea) must be excluded for at least 48 hours after symptoms stopWalk-in cooler on defrost cycle-tuna at 38 fReach in cooler at 23 f-salmon at 40 fSushi case at 39 fReviewed rice prep procedures and testing for pH - good. pH of each batch is logged.Facility clean and well kept
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10/14/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink properly stockedRefer unit at 33 degrees FTuna 41 degrees FpH papers available to test acidity of riceFacility must have Certified Food Protection Manager who works on site at facility. List of instructors left with Brian Campbell. Inspector will contact operator with more info.
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9/17/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
HEALTH FINALOK TO ISSUE PERMIT TO OPERATE
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8/13/2008 | Opening Inspection | 100 |
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