Reef Sushi And Sake Bar, 50 N Sierra St, Reno, NV - inspection findings and violations

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Business Info

Name: REEF SUSHI AND SAKE BAR
Address: 50 N Sierra St, Reno, NV
Total inspections: 4
Last inspection: 3/6/2015
Score
93
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Inspection findings

Inspection date

Type

Score
  • [4] Facilities to maintain product temperature
    040) Hot holding unit not maintaining proper temperature. Repair unit to maintain 140 degreees F or below to prevent bacteria growth.Observed fried shrimp at 129 f for hot holding; Miso soup @ 120 f; Shrimp; Miso soup; and salmon skin discarded onsite. *Salmon skin with some salmon meat has been sitting out for 45 minutes between fryer and flat top. Salmon skin is reheated when customers order. *Salmon skin should be made in small batches in between lunch and dinner rush. All corrected onsite.
  • [1] In-use food; ice dispensing utensils properly stored
    090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed bowl being used as a scoop in flour bin. Reef must get a scoop with handle. Correct by 3/12/15.
  • [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
    350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed in the small closet where soda boxes are located there is soda spilled on floor. Clean area on daily basis to prevent vermin attraction and to maintain sanitary conditions. Correct by 3/12/15.
  • [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
    360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed walls in sushi rice area becoming damaged due to rice cookers hitting the walls. Paint has worn off and wall need to be paint or FRP material placed on walls to make surface durable. Repair walls by 3/5/15.
  • [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
    410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed personal cups and 1 cigarette in cabinet stored with wine glasses. Corrected onsite with manager.Observed cell phone sitting on makeup cooler next to food prep. Phone removed and discussed with manager.
  • General Comments that relate to this Inspection
    Notes:Sushi cooler @ 40 f; Octopus 38 f; Salmon 38; tuna 38 f. All knives stored in ice bins; cutting boards clean and well maintained. Sani buckets @ 200ppm Hot holding: Mushroom soup @ 180 f; Chicken broth @ 178 f. Walk in cooler @ 40 f. All food products stored properly. Observed thawing process from frozen to thaw in walk in cooler. Observed proper thawing of food.Crab thawing @ 42 f in prep sink with running water.Reach in cooler @ 40 f; Veggies 38 f; Rice 38 f; All food products stored properly. Inside of coolers inside. Shrimp @ 38 f. Freezer 0 f. All food products stored properly. All food frozen. Prep areas clean and well maintained.Cutting boards; knives and storage; and equipment clean and well maintained. All filets wrapped in cling wrap and then put in freezer. Dates marked. Rice hot holding @ 142-150 f.Manager performed proper testing for rice. Rice @ 4.2. Strips on hand.Bar area clean and well maintained.Ice machine clean and scoops stored properly.Glass washer 100ppm.Restrooms clean and stocked. Mop sink - no interfence with breaker.
3/6/2015Routine Inspection 1st93
  • General Comments that relate to this Inspection
    Notes:Sushi cooler @ 38 f; Eel 38 f; Octopus 38 f; Salmon 38; tuna 38 f. All knives stored in ice bins; cutting boards clean and well maintained. Sani buckets @ 200ppm. Hot holding: Soup 160 f. Walk in cooler @ 40 f. All food products stored properly. Shrimp 38 f; Salmon 38 f; Observed thawing process from frozen to thaw in walk in cooler. Observed proper thawing of food.Crab thawing @ 35 f in prep sink. Reach in cooler @ 40 f; Veggies 38 f; Rice 38 f; All food products stored properly. Inside of coolers inside. Eel 38 f; Octopus 38 f. Freezer 0 f. All food products stored properly. All food frozen. Prep areas clean and well maintained.Cutting boards; knives and storage; and equipment clean and well maintained. All filets wrapped in cling wrap and then put in freezer. Rice hot holding @ 142-150 f.Manager performed proper testing for rice. Rice @ 4.2. Strips on hand.Bar area clean and well maintained.Ice machine clean and scoops stored properly. Bar ware clean and well maintained. Reach in coolers @ 40 f. All dates current on drink products. Glassware clean and stored in clean locations. Hood/fryer area clean and well maintained. Discussed cleaning process of hood area. No issues noted. Handsink stocked properly and accessible. Scullery sinks operational and no leaks. Items dicussed with management:**Discussed cleaning process of menus; recipes books; phones; and bill folders. Discussed cleaning of chef knife bags on regular basis.Observed sushi chef with new tattoo - wrapped up properly and discussed issues surrounding open wounds - all wounds are healed. No issues noted.Observed proper food prep and handling onsite.Customer area clean and well maintained. Observed handwashing and frequent glove changing onsite.
11/19/2014Routine Inspection 1st100
  • General Comments that relate to this Inspection
    Notes:Sushi cooler @ 39 f; Eel 38 f; Octopus 38 f; Salmon 38; tuna 38 f. All knives stored in ice bins; cutting boards clean and well maintained. Sani buckets @ 200ppm. Hot holding @ 145 f. Walk in cooler @ 40 f. All food products stored properly. Shrimp 38 f; Salmon 38 f; Observed thawing process from frozen to thaw in walk in cooler. Squid thawing @ 35 f in prep sink. Reach in cooler @ 40 f; Veggies 38 f; Rice 38 f; All food products stored properly. Inside of coolers inside. Eel 38 f; Octopus 38 f. Freezer 0 f. All food products stored properly. All food frozen. Prep areas clean and well maintained.Cutting boards; knives and storage; and equipment clean and well maintained. Salmon being filet properly and temp @ 42 f. All filets wrapped in cling wrap and then put in freezer. Rice hot holding @ 140 f. Manager performed proper testing for rice. Rice @ 4.5. Strips on hand.Bar area clean and well maintained.Ice machine clean and scoops stored properly. Bar ware clean and well maintained. Reach in coolers @ 40 f. All dates current on drink products. Glassware clean and stored in clean locations. Hood/fryer area clean and well maintained. Discussed cleaning process of hood area. No issues noted. Handsink stocked properly and accessible. Scullery sinks operational and no leaks. *Replace caulking on top of 3 compartment sink. **Discussed cleaning process of menus; recipes books; phones; and bill folders. Observed proper food prep and handling onsite.Customer area clean and well maintained. Observed handwashing and frequent glove changing onsite. Restrooms clean and stocked.
12/12/2013Routine Inspection 1st100
  • General Comments that relate to this Inspection
    **Ok to operate; ok to issue permitHand sinks okDishwasher okRefrigeration okSurfaces smooth and cleanableRestrooms ok*Facility is a risk category 4 and requires a Washoe County Certified Food Manager on site at all times. Several employees are already certified and operator is having an instructor out to certify more. Requirement met.
3/12/2013Opening Inspection100

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