Kitzmo Sushi, 3335 Kietzke Ln, Reno, NV - inspection findings and violations

Business Info

Name: KITZMO SUSHI
Address: 3335 Kietzke Ln, Reno, NV
Total inspections: 3
Last inspection: 3/12/2015

Score
99

Restaurant representatives - add corrected or new information about Kitzmo Sushi, 3335 Kietzke Ln, Reno, NV »

Inspection findings	Inspection date	Type	Score
[1] Installed; maintained BOTH HANDSINKS AT THE SUSHI COUNTER AND AT THE PREP STATION HAVE SLOW DRAINS. REPAIR DRAINS TO PROVIDE ADEQUATE DRAINAGE AND PREVENT OVERFLOW.REPLACE MISSING DRAIN COVER TO FLOOR DRAIN IN DOORWAY IN FRONT OF HOT WATER HEATER. General Comments that relate to this Inspection NOTES:RE-INSPECTION FROM 3/9/15 ROUTINE INSPECTION;ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED EXCEPT NOTED ABOVE.WALK-IN UNIT HAS BEEN REPAIRED AND NOW HOLDING TEMPERATURE AT 36F AND FOOD AT 40F. OUTSIDE THERMOMETER WAS REPLACED AS IT WAS NOT WORKING PROPERLY.- FACILITY IS NOW MAINTAINING TEMPERATURE LOGS ON ALL REFRIGERATION UNITS.- FACILITY IS USING TIME AS A CONTROL FOR ALL TEMPURA PRODUCTS. PRODUCT IS KEPT FOR NO MORE THAN 4 HOURS.- MOUSE DROPPINGS HAVE BEEN CLEANED UP AND DOOR AND HOLES HAVE BEEN PATCHED.- SHELVING HAS BEEN CLEANED AND PAINTED IN DRY STORAGE ROOM.CALL BRENDA WICKMAN AT 328-2643 WHEN PLUMBING ISSUES AND DRAIN COVER HAVE BEEN RESOLVED.	3/12/2015	Routine Reinspection 1st	99
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation [4] Facilities to maintain product temperature 040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Cold holding units on the sushi line at 46F; 42F; 41F and 36F. These units are turned off each night and back on each morning. Units need to be turned on earlier (or left on overnight) to ensure they reach appropriate cold holding temperature before opening to public and being stocked with product.Walk-in cooler at 46F. Condenser was observed with a frozen line. Operator contacted service technician to schedule repair.Operator is placing all TCS foods on ice to bring temperature down until the service tech can make the necessary repairs. [2] Food protected during storage; preparation; display; service; transportation Observed tempura shrimp in a metal pan on the steam table that was improperly stored from the previous night's service. Discarded on site. [5] Hands washed and cleaned; good hygienic practices Observed operator washing hands in prep sink. Corrected on site; Redirected operator to the hand sink.Handwashing can only done in the designated handsinks. [1] Non-food contact surfaces: designed; constructed; maintained; installed; located Shelves in the dry storage area were observed with bare wood. All shelves must be constructed of durable; non-porous and smooth material that can be easily cleaned.Paint or stain the shelves to allow for easy cleaning. Remove all product from the shelves and clean all the storage room shelves. Schedule regular maintenance cleaning and monthly deep cleaning of storage areas. [1] Installed; maintained Both handsinks at the sushi counter and at the prep station have slow drains.Repair drains to provide adequate drainage and prevent overflow.Replace drain cover in doorway in front of hot water heater. [4] Presence of vermin; outer openings protected; no prohibited animals Operator is self-treating for a mouse problem and states that he trapped several a few weeks ago.Observed a gap under the back door and a hole in the wall by the back door next to mop sink. Install a threshold under the door and plug/patch the hole in the wall to eliminate access/entry points for vermin. [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods 350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed old mouse droppings in the dry storage area along the floor against the back wall. Thoroughly clean with a bleach water solution to remove odor and sanitize the area. [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel Observed stove/oven parts stored in the back storage area. Remove any unnecessary parts that are not essential to daily business operations. General Comments that relate to this Inspection Operator must hot hold at 140F or above or use time as a public safety control. Logs must be kept and food discarded if not used within 4 hours.Not observed; however operator states he covers rice with cloth towels at night to maintain moisture. Cloth towels are not allowed to use in direct contact with food. Operator will use plastic wrap or single-use cheese cloth-type towels.pH test strips are available for testing sushi rice. pH measured at 4.0. Reviewed testing procedures with operator. Ensure that all new staff are trained on proper procedures as well as anytime there is a change in recipe or ingredients.Hot holding temperatures 140F and above:- Miso soup 162F; Steamed rice 167FHigh temperature dishwasher was good. Wash 156F; Rinse 182FEnsure ice machine is included on a regular cleaning schedule.	3/9/2015	Routine Inspection 1st	81
General Comments that relate to this Inspection NOTES:OK TO ISSUE PERMIT TO OPERATE.THE FOLLOWING ITEMS MUST BE CORRECTED IN 30 DAYS BY 11/23/14:1. PROVIDE A PLUG FOR ICE STATION TO BE ABLE TO ADD WATER TO KEEP PRODUCT IMMERSED IN ICE FOR COLD HOLDING.2. SEAL/CAULK AROUND BASE OF TOILETS IN BOTH RESTROOMS TO ENSURE A SMOOTH CLEANABLE SURFACE.3. PROVIDE A DRAIN COVER TO OPEN DRAIN IN STORAGE ROOM TO ELIMINATE ANY TRIP HAZARD.4. PROVIDE HANGING THERMOMETERS IN ALL REFRIGERATION UNITS TO MONITOR UNIT TEMPS.5. REMOVE DUCT TAPE FROM FREEZER DOOR - NOT A CLEANABLE SURFACE.6. CLEAN THE INSIDE OF ICE MACHINE AND SANITIZE THE DEFLECTOR PLATE.HANDSINKS ARE AVAILABLE AND STOCKED.HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD.ADEQUATE REFRIGERATION AND STORAGE AREAS.NO PEST CONTROL ISSUES NOTED.DISCUSSED EMPLOYEE HEALTH AND HAVING ANY ILL EMPLOYEES WITH VOMITING AND/OR DIARRHEA TO STAY OUT OF WORK FOR 48 HOURS AFTER SYMPTOMS HAVE STOPPED.MUST OBTAIN ENOUGH CERTIFIED FOOD PROTECTION MANAGERS TO HAVE AT LEAST 1 CFPM ON SITE AT ALL TIMES FOOD IS BEING HANDLED. MUST POST WCHD CERTIFICATE ONCE OBTAINED.NOTIFY BRENDA WICKMAN AT 328-2643 OR AT bwickman@washoecounty.us WHEN CORRECTION HAVE BEEN MADE.	10/22/2014	Opening Inspection	100

KITZMO SUSHI 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
PORT OF SUBS
EL TUMI RESTAURANT
HOT DOG ROD
TACO BELL
SUBWAY SANDWICHES #24366
LA FOOD & DISCOUNT LIQUOR
SHOP N GO/E MOANA
CARNICERIA LOS AMIGOS (GROCERY)

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

Business Search - 14 Million verified businesses