General Comments that relate to this Inspection Ok to issue permit to operate.The following items must be corrected by 11/4/2015:1) Replace or resurface the wire shelves that are rusted in walk-in cooler.2) Do detail cleaning of floor along wall base under equipment to remove debris build-up in kitchen and sushi bar.3) Write up a HACCP plan for sushi rice held at room temperature to maintain pH of rice at 4.2 or below. pH readings should be 4.0 or below if using test strips.4) One sushi rice sample must be tested at a lab and keep lab copy with pH reading on file at establishment.5) Replace the inaccurate thermometer in the refirgerated prep unit in kitchen.All refrigerated equipment checked operating at below 41 F.Noted all hand sinks stocked and functional.Dishwasher checked at 120 F and 100 ppm chlorine concentration.Consumer advisories for raw or undercooked animal foods and acloholdrinking are posted as required.Risk category 3 assigned. There are two CFPMs who obatine ServSafe ceretificate last month and both passed the exam on fisrt attempt. Facility is compliant with CFPM requirement as of this time.
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