- [5] Source sound condition; no spoilage
Noted one pan of fresh clam with no shellstock tag. Per staff; tags not being retained. Clams were voluntarily discarded. Must keep tags with product until sold and keep tags on file for 90 days thereafter.
- [2] Food protected during storage; preparation; display; service; transportation
Noted one pan of raw meat; one package of bacon and one flat of eggs stored on shleves above produce and ready to eat foods in refrigerator. Must keep meats always stored below cooked or ready to foods.
- General Comments that relate to this Inspection
Dish washer checked at 119 F after being operated 5 times. Temperature rise is slow and not reaching 120 F. Per operator; will order booster heater and have installed within one week to maintain dishwasher at 120 F or above continuously.Noted hand sinks stocked and functional in prep area and in restrooms.Facility currently has risk category 3 assigned; due to food operations conducted risk changed to category 2 as of this time.One CFPM curently assigned to this facility who also provides coverage at other facility owned by CFPM. One additional employee of this facility will be scheduled for a certification class to complete within 30 days.The CFPM completed certifcation over one year ago.
|
8/14/2015 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Facility now has two Certified Food Proetction Mangers on staff full time to provide required CFPM coverage for risk category 4.
|
9/17/2014 | Routine Reinspection 3rd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Owner has certitication exam scheduled on 6/30/2014. Must apply for WCHD certificate upon receipt of ServSafe certificate.Followup on this requirement to be conducted on 7/21/2014
- General Comments that relate to this Inspection
Water heater has been upgraded.DIsh washer temperature observed at 125 F.Hot water temperature from faucet checked at 130 F.
|
6/9/2014 | Routine Reinspection 2nd | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Facility has only one CFPM and was present at time of inspection. must obtain minimum one more CFPM to ensure coverage all hours of food operations by 7/1/2014.
- [5] Water sources: safe; hot & cold under pressure
Water heater was serviced and temperature has rised; per operator temperature gets to about 120 F at start of day and drops to about 100 F during the day. Temperature in diish washer checked at 105 F at this time. Water heater does not have adequate recovery rate. Must upgrade water heater to provide water 120 F all hours of operations.
|
5/30/2014 | Routine Reinspection 1st | 92 |
- [2] Handling of food; ice; minimized
Bowls being kept in sugar bin and rice bin to scoop product. Provide scoops with handles and keep handles above product level to minimize handling of product. Keep prodcut bins labeled as to their contents.
- [5] Hands washed and cleaned; good hygienic practices
Observed one employee washing hands with gloves on hands in 3-compartment sink and not using soap. Employees must remove gloves to wash hands ad wash only in hand sink and use soap and then put new gloves on before handling foods. Employee followed the above procedures after being advised.
- [3] CFPM or person in charge present; certificates posted as required
Facility is risk level 4 and only one CFPM is on staff. CFPM was not present at time of inspection. Must provide additional CFPMs to provide coverage all hours of food operations.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Ice scoop noted stored on top of ice machine. Keep ice scoop in clean container to prevent contamination from dust on top of ice machine.
- [5] Water sources: safe; hot & cold under pressure
Water temperaure in dish washer and sinks checked at 80 F.Water heater not cpable of supplying water at 120 F during busy periods. Increase hot water capacity by replacing water heater or providing an additional water heater. Correction must be made by 5/30/2014; failure to correct may result in suspension of health permit to operate.
- [1] Installed; maintained
Faucet of 3-compart sink has large leak; repair leak.Standing water noted in bottom of refrigerator from leak in condensate drain; repair leak and keep refrigerator dry.
- General Comments that relate to this Inspection
All refirgrated equipment have thermometers and at proper ambient temperatures.All sushi product temperatures checked at 40 F and below.pH of rice checked at 3.6 . Ensure to check pH tester for calibration frequently.Noted all hand sinks stocked and functional.Consumer advisory for raw or undercooked foods posted as required.
|
5/22/2014 | Routine Inspection 1st | 82 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 7/31/2013 have been corrected.Owner is signed up for certification class. Follow-up to conducted on 9/26/2013 to verify that owner obtans the WCHD certificate. Currently one staff in the facility has the WCHD certificate; Facility has risk category 4 and requires CFPM coverage all hours.
|
8/15/2013 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Sushi case #1 doea not have a thermometer; a stemmed thermometer provided while on site; provide case with a hanging thermoemter.Thermometer in case #2 has tape on it and numbers not readable. Remove tape for temperatures to be readable.
- [1] In-use food; ice dispensing utensils properly stored
Ice scoop noted set on top ice machine. Keep ice scoop on clean and sanitized surface or in container to elimminate contact with surfaces that may be dirty or dusty. Corrected on site.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Dishwasher being operated on empty detergent container. Detergent to be delivered today per manager. DIshes are washed in soap/water first in 3-compartment sink and then placed in dish washer. This is an acceptable procedure that may be used all the time; however; ensure that back-up of detergent is always kept so that dishwasher is always operating with detergent. Dishwasher's thermometer at 115 F; ensure that dishwasher is operated at 120 F or above.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels were available next to hand sink at start of inspection. Manager provided paper towels nex to hand sink at this time. Ensure that paper towels are always available as this is the only hand sink available to all all.staff to esure that staff are washing their hands as required.
- General Comments that relate to this Inspection
Sushi case #2 checked at 43 F ambient temperature and sushi products at 43 F to 44 F; Two other cases in use were at 37 F and 42 F and products in them at 41 F and below.Raw salmon at 44 F inside prep refrifgerator at south of sushi bar. Keep product temperatures under refrigeration at 40 F or below.Restrooms' hand sinks noted stocked and funtional.Consumer advisory on raw/undercooked animal foods noted printed on menus.
|
7/31/2013 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Found kitchen hand sink stocked with soap but no paper towles were available at the hand sink; Paper towels kept at adjacent sushi station; Ensure to keep paper towels at hand sink at all times. Paper towels provided at this time. Per owner; 3 touchless paper towel dispensers are on order and will be obtained tomorrow to install them at kichen and restroom hand sinks.All refrigerated equipment observed at 40 F or less.Consumer health advisory is printed in menus. Alcohol warning sign has been posted as required.Monitor pH of rice with pH meter to ensure that pH is mantained at 4.2 or less.Other items noted on the previous inspection conducted on 4/15/2013 have been corrected.Reviewed with owner employee illness as to symptoms that require exclusion from establishment and when employees may return to work.One CFPM currently on staff; must have one or more additional CFPM on staff to ensure that CFPM coverage is provided all hours of food operations by 6/15/2013.
|
4/30/2013 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the inspection conducted on 4/9/2013 have been coirrected.Ok to issue permit to operate.Dish washer operating at 125 F and 100 ppm chlorine concentration.No soap available for kitchen hand sink. soap provided at this time. Ensure to keep all hand sinks stocked with soap and paper towels at all times.RIsk category 4 assigned. Facility must have Certified Food Protection Manager coverage all hours of food operations by 6/17/2013. CFPMs must have completed an approved certification course by this date.Must post and keep posted consumer all the following in view of customers: Alcohol warning sign. Consumer advisory for raw / undercooked animal foods and no smoking.Provided copies of these signs to owner at this time.Sushii rice acidified with rice vinegar; provide a pH meter or test strips to verify pH at 4.2 or less.Replace flexible drain pipes for ice machine and dish washer with hard piping to keep them properly drained; drain line for ice machine must be provided with required air gap above the floor sinkEstablishmnent opened for business this day at 11 AM.
|
4/15/2013 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Minato, 5085 S Mc Carran Blvd, Reno, NV »