- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed granite countertops under heat lamp and on granite countertop on North side of restaurant with heavy food debris buildup. Facility shall degrease entire countertop and maintain countertop in a clean and sanitary condition on a regular basis. Recommend covering granite countertop underneath heat lamps with stainless steel.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair North side mirrored wall to be in good repair. The wall shall be repaired to seal all gaps and junctions to be smooth and easily cleanable. Observed junctions dirty and mirrored wall broken and held on by tape.
- General Comments that relate to this Inspection
Sushi cases noted below 40 F. Raw fish covered in cold holding units. Cold holding temps. recorded:Imitation crab @ 40 F; yellowtail @ 39.8 F; octopus @ 38.4 F; eel @ 39.0 F; tuna @ 39.0 F; shrimp @ 40.3 F; salmon @ 34 F and tuna @ 40 F. Reach in cold holding units checked OK and within regulations < 40 F. Reach in salad station unit @ 38 F. Salad line temps. recorded: Crab @ 41 F and sour cream @ 41 F. Hot holding temps. recorded:Lobster bisque @ 186 F; Manhatten clam chowder @ 168 F and clam chowder @ 186 F.Reviewed with operator proper holding of clean sushi knives between uses. Discussed handwashing procedures. Sushi chefs do not handle raw sushi with bare hands. Quat sanitizer recorded at 200 ppm.Sushi rice pH recorded at 3.5. Final cook temperature of chicken temped at 177 F.
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5/3/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Good job!Cold holding temperatures recorded:Raw shrimp @ 40.5 F; calmari @ 35.5 F; vegetable mix @ 40 F; pacific mix: shrimp and crab @ 40 F; prepared sushi rolls @ 36.5 f; goat cheese @ 40.5 F; bread batter mix @ 34.5 at grill line. mahi tuna @ 34 F; sea bass @ 36 F; ocean bass @ 31 F; scallops @ 38 F; bay scallops @ 36 F; flounder @ 37 F; tofu @ 39 F; cheese cake @ 36.5 F. All cold holding temperatures checked good. Milk reach in @ 36 F and milk temped at 37 F. Sushi cases recorded at 40 F and below. Thermometers present throughout all units.Hot holding temperatures recorded:Manhatten clam chowder (red) temped between 144-155 F; miso soup @ 162 F; ham and bean soup @ 144 F; clarified butter @ 191 F and marinara sauce @ 146 F. Dipper well functional.Observed good handwashing. All handsinks properly stocked with liquid soap and sanitary disposable towels. Hostess stations observed clean and organized.
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2/11/2014 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Observed several missing thermometers throughout restaurants cold holding units. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- General Comments that relate to this Inspection
Cold holding violations corrected at time of inspection. Sushi cases recorded between 34 F- 42 F. * Please make sure thermometers are present in all cases once order for thermometers are received.All other violations corrected at time of reinspection. Thank you.
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6/4/2013 | Routine Reinspection 1st | 99 |
- [4] Facilities to maintain product temperature
Observed temperatures at makeup table with recorded temperature of 45 F. Food temperatures recorded:Raw hamburger patties @ 45 F; and sliced tomatoes at 50 F. * Engineering was called out to investigate at time of inspection. Foods were being brought into cold holding units after being prepped. No food was discarded. Observed sushi cases with recorded food temperatures < 45 F. * Engineering was called out to investigate cold holding unit at time of inspection. PHF foods will be moved into a cold holding unit recorded with a 40 F or lower temperature refer if temperatures of PHF foods do not temp at 40 F or lower. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [2] Food protected during storage; preparation; display; service; transportation
Observed several PHF food items stored cold using ice. Do store food that is being cold held using ice that the ice is FULLY covered at the same level of the food. The food shall be completely iced down.
- [1] Thermometers provided and conspicuous
Observed missing thermometers at the following units:1) reach in refer next to handsink. * Scallops temped at 40 F. 2) Gelato reach in freezer3) Top of sushi cases. Food temped < 45 F; scallops ! 39.5 F * Engineering called to investigate at time of inspection. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed inside lid to flake ice machine with visible soil accumulation. Please clean both sides of ice machine lid on a regular basis to prevent buildup and possible cross contamination into ice.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed several cutting boards throughout restaurant in need of resurfacing or replacement. Please pay attentio to cutting boards at makeup line. Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed microwave next to gelato reach in visibly dirty. Clean microwave on a daily basis.
- General Comments that relate to this Inspection
Cold holding temperatures recorded at cold holding units throughout restaurant:Tuna @ 36 F; salmon @ 38 F; ablalone @ 36 F; octopus 39 F; salad station reach in refer @ 38 F ambient; scallops 39 F; caesar dressing @ 34 F; cut lettuce greens @ 34 F; bay shrimp @ 37 F; tofu chunks @ 38 F; seaweed @ 38 F; sea food drawer @ 38.5 F; scallops @39.5 F; salmon @ 39 F; raw shrimp between 35 F - 39 F and one door reach in freezer recorded @ 0 F. Hot holding temperatures recorded:Chicken noodle @ 157 F; New England clam chowder @ 160-168 F; red clam chowder @ 166 F; lobster bisque @ 156 F; beef vegetable @ 162 F and miso soup 161 F and white rice @ 144 F.High temperature dishwasher recorded with 180 F final rinse temperature.
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5/29/2013 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 04/04/2012; corrected. Refrigeration has been repaired and checked at 35-36 degrees; all fish cold-holding well below 40F.
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4/6/2012 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed make-up refrigeration unit near grill operating at 46-48F; salmon checked at 54F; mahi-mahi checked at 53F; ground beef at 52F; and sword fish at 54F; all refrigeration units must operate at 40F or below in order to maintain food products at 40F or below. All fresh fish placed on ice and engineering contacted for repair.Reinspection required.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean ice-cream freezer chest; observed substantial debris.Facility shall clean juice machines and soda machines at back service station.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; rice at 149F; chicken tortilla soup at 152F; cream of mushroom at 168F; lobster bisk at 160F; and clam chowder at 169F.Cold-holding to be corrected as noted above*****High temperature dishwasher sanitizing at 182F on final rinse.Handsinks checked stocked and functional; sushi handlers use gloves during food preparation. Handwashing and employee illness protocols ok.Reinspection by 4/10/2012
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4/4/2012 | Routine Inspection 1st | 95 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize juice machine at waitress station; observed food soils/debris.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair and clean salad refrigeration system; system observed with water collection. Water collection may harbor microorganisms.
- [1] Wiping clothes: clean; use restricted
Facility shall maintain a sanitizer bucket on front sushi station line during all hours. Solution shall be 50-100ppm chlorine or 200-400ppm quatinary ammonia.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding soups checked good; miso soup at 163 degrees; clam chowder at 163 degrees; lobster bisque at 167 degrees.Cold-holding checked good; crab at 38 degrees; ahi at 41 degrees; yellow tail at 41 degrees; tuna salad at 38 degrees; eggs yolks at 39 degrees; shrimp at 39-42 degrees.Handsinks stocked with sanitary towels and soap; please replace soap dispenser with damaged pump.All sushi cases; refrigeration; and freezer temperatures checked within acceptable ranges.Dishwasher ok at >180 degrees on final rinse sanitization.Handwashing procedures checked good****
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3/9/2011 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace all damaged reach-in refrigeration gaskets at sushi bar area.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean both juice machines at service stations.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize floor drains at service stations.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Sushi cases checked at 36-38 degrees; bay shrimp at 35 degrees; pesto at 42 degrees; stuffed shrimp at 42 degrees; crab on ice at 33 degrees.Hot-holding checked good; soups at 168-171 degrees (miso at 171)Observed glove use on sushi station; handwashing procedures checked good. (All handsinks stocked with sanitary towels and soap.)Quatinary ammonia spray bottle available with 200-400ppm quats.All dishes washed in kitchen; dishwasher in kitchen checked at 185 degrees on final rinse.Consumer advisory properly posted on menu************All refrigeration checked within acceptable limits; 36-43 degrees.....The units above 40 degrees were just stocked*******
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5/7/2010 | Routine Inspection 1st | 97 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace/re-surface cutting board at the oyster bar. Surfaces shall be smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility maintains all shellfish tags; all tags retained for > 90 days.Hot-holding soups checked good; Manhattan soup at 166 degrees; miso soup at 176 degrees; New England chowder at 152 degrees.Cold-holding checked good; shrimp holding at 36-39 degrees; crab at 38 degrees.Facility maintains quatinary ammonia (Ecolab multi-quat) for food contact surfaces. All spray bottles properly labeled.All handsinks properly stocked with sanitary towels and soap.note:Facility shall replace damaged reach-in gaskets in waitress stations and oyster bar area.
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4/22/2009 | Routine Inspection 1st | 98 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
THE SURFACE OF CUTTING BOARD AT OYSTER STATION NEEDS TO EITHER BE RE-SURFACED OR REPLACED TO REMOVE DEEP GROOVES THAT ARE NO LONGER CLEANABLE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS.SUSHI CASES IN GOOD ORDER AND GOOD TEMPS.OBSERVED EMPLOYEE HANDWASHINGSIDE STATIONS CLEAN AND IN GOOD ORDER.
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10/23/2008 | Routine Inspection 1st | 98 |
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