- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Cleaning of floor areas under equipment in warewashing and kitchen areas has not been completed. Cleaning will be completed today per owner.Ensure to clean all floors and walls and to do deep cleaning of areas where build-up occurs on frequent scheduled basis to prevent future build-up.
- General Comments that relate to this Inspection
The items pending for corrections from the last reinspection have been made except for the item above.
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6/11/2015 | Routine Reinspection 2nd | 99 |
- [1] Wiping clothes: clean; use restricted
Moist wiping cloth not kept in sanitizer.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Cleaning of floors has not been completed.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall has not been cleaned.
- [1] Lighting provided as required; fixtures shielded
Kitchen lights have not been repaired; one light fixture still not covered; portable lights still being used.
- General Comments that relate to this Inspection
Corrections on some of the items noted on the previous routine inspection have not been completed yet; this is the second visit for re-inspection and corrections have not been completed. New re-inspection will be conducted on 5/19/2015; re-inspection fees due to be paid before this date. Failure to complete all corrections may result in suspension of health permit and progressive enforcement actions.
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5/14/2015 | Routine Reinspection 1st | 96 |
- [1] In-use food; ice dispensing utensils properly stored
Noted laddle kept hung from side of paper towel dispenserr above the hand sink. Keep laddle away from hand sink to prevent potential contamination of in-use utensil.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean exterior of refrigerated prep table doors and interior surfaces that are dirty.
- [1] Wiping clothes: clean; use restricted
Moist wiping cloth kept on prep table; noted no sanitizer provided. Provide sanitzer bucket at proper chlorine concentration of 100 ppm to keep wiping cloths in. Ensure to keep chlorine test strips available to check sanitizer as for proper concentration.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted floor dirty under all pieces of equipment in kitchen; ware washing room and dry storage room. Remove rocks and trash from floor sink and floor under dish machine. Clean floor more frequently in all areas to keep floor clean and prevent attraction of pests.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Noted wall with grease build-up under hood around deep fryer. Clean wall more frequently to prevent build-up.
- [1] Lighting provided as required; fixtures shielded
Noted ceiling light fixtures in kitchen not operating. Using temporary light fixture. One ceiling light fixture has cover open exposing light tubes to prep table below. Repair the ceiling light fixtures to provide adequate and permanent lighting and keep light cover closed to keep light tubes enclosed within the fixture.
- [5] Necessary toxic items properly stored; labeled; used
Noted two spray bottles with cleaning liquids and one spray bottle with water in different areas of facility with no labels. Must keep all spray bottles labeled or marked as to their contents for proper identification of toxic and nontoxic liquids and to prevent potential misuse.
- General Comments that relate to this Inspection
Refrigerators operating at below 40 F.Freezer at 8 F.High temperature dish machine observed at 140 F on wash and 184 F on final rinse on mounted thermometer; temperature registered at 162 F on the rack.Noted hand sinks stocked and functional in all areas and restroom.Noted common dumpster enclosure to be clean.
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5/1/2015 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
Noted hand siniks stocked and functional. Ensure not to place dirty spoons in kitchen hand sink.Refrigerators at below 40 F.Hot dog package at 35 F.Dish washer at 180 F on final rinsae.Noted dumpster enclosure clean.Keep CFPM certificate from WCHD posted in establishment.Discussed employee health policy with manager. Advise employees of illness symptoms and exclusion requirements.
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5/14/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 7/2/2013 have been corrected.CFPM has obtained WCHD certificate; post and keep certificate posted in the establishment.The common dumpster enclosure of strip mall has been cleaned. Ensurfe that encloure is kept clean by all tenants from now on.
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7/30/2013 | Routine Reinspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted paper towels lacking at ware washing area hand sink. Noted paper towel dispenser empty for kitchen hand sink; however; there paper towels for this sink on wrok table. Keep paper towels stocked in dispensers for all hand sinks at all times.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted high piles of dirt in common dumpster enclosure for strip mall; possibly carried by wind over time. clean dumpster enclosure on regular basis to keep free of dirt or debris.
- SECTION XVI: GENERAL COMMENTS
Noted refrigerators and freezer operating at proper ambient temperatures.Dish washer thermometer at 140 F on wash and 175 F on final rinse; ensure that final rinse reaches 180 F.Facility and equipment noted to be kept very clean.The CFPM from previous inspection no longer at this facility. Manager has obtained ServSafe certificate and will apply for WCHD CFPM certificate by 7/9/2013.
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7/2/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Refrigerators at below 40 F. Freezer at -10 F.Noted all hand sinks stocked and functional.Dish washer at 150 F on wash and 182 F on final rinse.Risk category 3 assigned. Facility requires minimum of one Certified Food Protection Manager on staff full time. One CFPM who has WCHD's certificate already on staff and therefore facility is in compliance with this requirement.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep activities.Plans to open on 4/5/13
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4/4/2013 | Opening Inspection | 100 |
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