Minato Sushi, 6795 S Virginia St, Reno, NV - inspection findings and violations

Business Info

Name: MINATO SUSHI
Address: 6795 S Virginia St, Reno, NV
Total inspections: 3
Last inspection: 9/8/2015

Score
95

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Inspection findings	Inspection date	Type	Score
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation Time logs have been set up to record time of fre-fried sushi products at room temperature. Time for current batch of products not written on logs. Products were fried at 11 AM per cook. Time was written on logs at this time. Ensure that staff write down always time on logs and to discard products within 4 hours from time written on log. General Comments that relate to this Inspection Other items noted on the routine inspection conducted on 8/25/2015 have been corrected.pH of sushi rice being monitored and recorded on logs; pH at 4.2 or less. Acquire pH buffer medium soon to calibrate pH meter before use.	9/8/2015	Routine Reinspection 1st	95
[1] Original container; properly labeled Flour bin not labeled; rice bin mislabled. Must keep all food containers properly labeled.Some refrigerated food items noted with no date marking. Must mark date when foods were cooked or prepared on all pans to ensure products are not used past 7 days from that date. [2] Food protected during storage; preparation; display; service; transportation Noted employee using trash plastic bags to store fish fillets in. Must discontinue using trash bags for food product as these may impart chemicals to foods. Obtain food grade bags. [1] Non-food contact surfaces: designed; constructed; maintained; installed; located Noted several wood boards on prep sink and prep table used to place pans on them. This wood is not approved for prep areas. Remove all wood boards and replace with nonabsorbent and easy cleanable surface materials. [1] Non-food contact surfaces of equipment and utensils clean Noted dirt build up on top of dishwasher and water heater. Clean these surfaces frequently to keep them clean. [1] Wiping clothes: clean; use restricted Notes sushi chef keeping wiping towel on prep table and rinisng towel in sink. Noted wiping towels on prep tables in kitchen. Must set up sanitizer buckets in each station to keep wiping towels in when not in use. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle No paper towels or soap available for hand sink in dish washing area. Hot water to hand sink was turned off at shut off valve. Must keep hand sink stocked and supplied with hot water. [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel Noted one employee drink glass on cutting board; keep employee drinks in cups with lids and straw and keep them on non-food contact surfaces of equipment. General Comments that relate to this Inspection Refrigerated equipment checked at proper ambient temperatures; one sushi case left partially open had products at 45 F; enusre to keep case fully closed to maintain products at 41 F or below.Walk-in cooler at 38 F.Walk-in freezer at 0 F.Noted other hand sinks stocked and functional in prep arear and in restrooms.Some fried products being held at ambient temperature for 30 minutes per operator. Must keep time written on pans when hoilding foods at ambient temperature or points will be deducted.Noted one employee using bare hands to handle ready to eat products; must train emppoyees on glove use to prevent bare hand contact with ready to eat foods.Sushi rice pH being checked at 4.2 or less per operator but pH not being recorded. Must start recording pH on logs. pH meter must be calibrated periodically to ensure accuracy of pH meter.Dishwasher checked at 120 F and 50 ppm chlorine concentration. Ensure to check chlorine sanitzer twice daily as for proper cocentrations.Keep dumpster lid closed.Two CFPM's currently employed. Both took certification exam over one year ago.	8/25/2015	Routine Inspection 1st	91
General Comments that relate to this Inspection NOTES:ALL HANDSINKS STOCKED AND WORKINGDISHWSHER CHLORINE SANITIZER 100 PPM3 COMP SINK2 COMP SINKWALK IN REFER 36 DEGREE F WALK IN FREEZER -5 DEGREE F4 PREP REFERS TWO BACK TWO FRONT ALL BELOW 40 DEGREE FSUSHI DISPLAYS BOTH BELOW 40 DEGREE F ICE MACHINE OKDRY STORAGE OKTHERMOMETERS AND TEST STRIPSMOP SINK OKSHOULD CREATE SOP/HACCP FOR HANDWASHING; SUSHO RICE; EMPLOYEE ILLNESS. OK TO OPEN AND OPERATE	5/19/2015	Opening Inspection	100

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