- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 11/30/15ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.* BACK HANDSINK AVAILABLE AND PROPERLY STOCKED.* EQUIPMENT HANDLES CLEAN* HOOD FILTERS AND CEILING CLEAN* SCREEN DOOR REPAIRED - GOOD* OBSERVED GOOD EMPLOYEE HANDWASHING AND PROPER USE OF GLOVESADDITIONAL CFPM LISTED ON ROUTINE INSPECTIONSUSHI RICE HACCP PLAN IS IN PROCESS OF REVIEW
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12/17/2015 | Routine Reinspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
OBSERVED COOK WITH GLOVES ON AND WENT OUTSIDE AND CAME BACK IN AND WENT TO HANDLE FOOD WITHOUT HANDWASHING OR CHANGING GLOVES. ENSURE STAFF ARE PROPERLY HANDWASHING AND CHANGING GLOVES IN BETWEEN TASKS AND ANY TIME HANDS/GLOVES MAY BECOME CONTAMINATED. CORRECTED ON SITE.
- [1] Non-food contact surfaces of equipment and utensils clean
HANDLES OF PREP REACHIN ON COOK LINE DIRTY. MUST CLEAN TO ENSURE HANDLES DO NOT CAUSE A POSSIBLE CROSS CONTAMINATION TO HANDS. CORRECT BY 12/4/15.
- [4] Number; convenient; accessible; designed; installed
BOTH HOT AND COLD WATER TURNED OFF TO BACK HANDSINK. MUST ENSURE THAT HANDSINK ALWAYS HAS BOTH HOT AND COLD RUNNING WATER AND HAS SOAP AND PAPERTOWELS TO ENSURE STAFF CAN PROPERLY WASH HANDS. CORRECTED ON SITE.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
FACILITY MUST HAVE BACK SCREEN DOOR REPAIRED OR REPLACED WITH A NEW SCREEN TO HELP ELIMINATE ANY PEST OPENINGS. MUST BE CORRECTED BY 12/14/15
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
FILTERS TO HOOD ARE VERY DIRTY ABOVE FRYER. MUST CLEAN FILTERS ON A REGULAR BASIS AND ENSURE GREASE DOES NOT BUILD UP TO REDUCE THE RISK OF FIRE HAZARD. CORRECT BY 12/4/15.CLEAN WALL AND CEILING OUTSIDE OF HOOD BY THE FRYER TO REMOVE ALL GREASE BUILD-UP. CORRECT BY 12/4/15.
- General Comments that relate to this Inspection
NOTES:FRONT HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD HANDWASHING UP FRONT.ALL FOOD PROPERLY STORED.ALL FREEZER AND REFRIGERATION UNITS AT PROPER TEMPERATURE.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.ALL IN USE UTENSILS PROPERLY STORED.DISHWASHER GOOD AT 50PPM CHLORINE.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF FOOD REGULATIONS GO TO OUR WEBSITE AT www.washoecounty.us/healthDISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS. FACILITY ALREADY HAS THIS POLICY IN PLACE.DISCUSSED HACCP PLAN FOR SUSHI RICE. REVIEWED HACCP LETTER AND REQUIREMENTS. FACILITY MUST GET A ROUGH DRAFT OF HACCP PLAN TO BRENDA WICKMAN BY FRI. 12/4/15.FACILITY CAN EMAIL; FAX; DROP OFF OF CALL FOR PICK UP.FOR HACCP PLAN RESOURCES AND EXTRA FORMS GO TO OUR WEBSITE AT www.washoecounty.us/health. LOOK FOR FOOD SERVICE AND HACCP PLAN RESOURCES.ADDITIONAL CFPM IS JI LU RAO M110792 10/25/16FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
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11/30/2015 | Routine Inspection 1st | 88 |
- [1] In-use food; ice dispensing utensils properly stored
OBSERVED SCOOPS STORED WITH HANDLES IN BULK STORAGE. MUST STORE SCOOPS WITH HANDLES UP TO MINIMIZE HAND CONTACT OF PROCESS. CORRECTED ON SITE.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
CAULKING DIRTY AROUND 3-COMP SINK AND IN DISHWASHING ARE. REMOVE ALL OLD CAULKING AND CLEAN TO REMOVE ALL MOLD/DIRT BUILD-UP. ONCE CLEAN MUST RE-APPLY CAULKING TO BACK OF SINKS TO SEAL TO WALL; CAULKING MUST BE SMOOTH.
- General Comments that relate to this Inspection
NOTES:ALL HANDSINKS AVAILABLE AND PROPERLY STOCKED;GOOD COLD HOLDING TEMPS - ALL WITHIN REGULATION.GOOD HOT HOLDING - MISO SOUP 164F.UTENSILS PROPERLY STORED IN ICE WATER.DISHWASHER GOOD AT 100PPM CHLORINE.ALL FOOD PROPERLY STORED.THIS FACILITY MUST OBTAIN PH TEST STRIPS TO TEST SUSHI RICE. SUSHI RICE MUST BE AT PH OF 4.2. DOCUMENT PH OF SUSHI RICE WITH DATE. THIS FACILITY MAKES SUSHI RICE FOR THE OTHER RICKSHAW LOCATION ON LONGLEY LN. DOCUMENT PH OF SUSHI RICE AND HOW MUCH WAS MADE AND TRANSPORTED. ENSURE THAT RICE HOLDERS ARE CLEANED AND SANITIZED PRIOR TO PLACING IN NEW SUSHI RICE.JOSEF BELEN HAS TAKEN THE SERVE SAFE CLASS. JOSEF MUST BRING HIS SERVE SAFE CERTIFICATE TO WASHOE COUNTY HEALTH DISTRICT TO OBTAIN HIS WASHOE COUNYT CERTIFIED FOOD PROTECTION MANAGER ID CARD AND CERTIFICATE. WCHD IS LOCATED ON THE CORNER OF 9TH AND WELLS; BUILDING B ON THE 2ND FLOOR. THE ENTRANCE IS OFF OF WELLS. THIS MUST BE DONE IN 30 DAYS BY 12/18/14
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11/17/2014 | Routine Inspection 1st | 98 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
NO CHEMICAL TEST STIPS AVAILABLE TO CHECK SANITIZER LEVEL FOR WIPING CLOTHS OR DISHWASHER. MUST OBTAIN CHLORINE TEST STRIPS TO MONITOR SANITIZER LEVELS.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO SOAP AT KITCHEN HANDSINK. MUST PROVIDE SOAP AT ALL HANDSINKS FOR PROPER HANDWASHING.
- General Comments that relate to this Inspection
NOTES:FRONT HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD COLD HOLDING TEMPS - ALL 41F AND BELOW.ALL FOOD PROPERLY STORED; COVERED AND DATED.DISHWASHER GOOD AT 50PPM CHLORINE.SANITIZER BUCKETS GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.FACILITY CLEAN AND ORGANIZED.DISCUSSED OBTAINING PH TEST STRIPS TO CHECK PH LEVEL OF SUSHI RICE. PH MUST BE 4.2 OR BELOW.
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12/11/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Required corrections have been made. Thank you.
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12/7/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not sanitizing at proper levels. Repair dishwasher to ensure it maintains 50-100 ppm chlorine. Discussed how to set up three compartment sink. Also ok to wash and rinse in dishwasher and sanitize manually in three comp sink.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips to check sanitizer solution. Obtain test strips to ensure sanitizer buckets and dishwasher maintain 50-100 ppm chlorine.
- [1] Installed; maintained
Faucet on mop sink broken. Facility having to fill mop bucket utilizing a bucket. Repair faucet to ensure it is functional. Also; ensure facility dumps mop water down mop sink.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All coolers at or below 40 f and stocked with thermometers.-salmon 38 - 40 f f-octopus 40 f-crab 36 -41 f-ahi 41 fSoup hot holding at 151 f. Ensure hot holding equipment is turned on prior to placing product in it.Discussed preventing cross contamination between cooked sushi rolls and raw sushi. Ensure that cutting boards and knives are cleaned and sanitized between cooked and raw sushi or raw sushi is prepared on a different cutting board/different knives. Also ensure that employees are washing hands between prepping cooked and raw.Observed good separation between raw foods and ready to eat foods.Discussed sushi rice prep procedures. Facility needs to obtain pH strips in order to verify that sushi rice is at a pH of 4.2 or less. Inspector will bring info on test strips and how to test sushi rice to facility at time of reinspection.Facility clean and well kept*Ensure staff stores all personal items in a designated area away from food/food prep areas.*Ensure sanitizer buckets are set up and utilized *Facility Certified Food Protection Manager not on site at time of inspection. Ensure facility has enough CFPM's to ensure that a CFPM is on site at all times potentially hazardous foods are being prepared; handled; etc. Ji Lu arrived at end of inspection - however; facility needs to obtain more CFPM's.
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12/6/2012 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 11/04/2011 abated.
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11/8/2011 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
080) 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.Sushi cases and reach-in systems under sushi cases need thermometers.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed handsink in back without sanitary towels inside the dispenser.
- [5] Necessary toxic items properly stored; labeled; used
Observed can of "Raid" spray in food preparation area; this product is not approved around food preparation. Facility must use only a Licensed Pest Control Service which use EPA registered products safe around food.Observed spray bottle with bleach only; in addition; bottle must be labeled. Instructed staff on how to properly mix bleach/water solution. A spray bottle takes approximately a teaspoon to achieve 50-100ppm. (Bleach only without water is very dangerous in food preparation areas.)****Both items corrected on-site****
- [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 medicine and personal items over food preparation areas; store all personal items including medicine in designated areas away from food preparation.)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:**Facility needs at least one additional Certified Food Protection Manager** Provided approved list of instructors to Owner; Ji Lu Rao. No Certified Food Protection Manager on-site until Ji Lu Rao arrived. Mr. Ji Lu Rao also owns other restaurants. This sushi restaurant is a risk level 4 restaurant and must have a Certified Food Protection Manager during all operational hours.Cold-holding sushi checked good; tuna at 42 degrees; imitation crab at 41 degrees; yellow-tail at 38 degrees; salmon at 38 degrees.Reviewed the following: handwashing procedures; employee illness policies; and parasite destruction for any fresh fish.All refrigeration systems operating within regulation; two door refrigeration operating at approximately 34 degrees ambient temperature.
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11/4/2011 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 10/08/2010 corrected.***Please continue to monitor handwashing****
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10/14/2010 | Routine Reinspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
Observed employee snacking in kitchen; in addition; observed lack of handwashing.Employees shall eat in designated areas; in addition; employees shall handwash under warm water with soap for (20) seconds. (no snacking and eating when preparing food items for the public)Education and correction on-site*******
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean the outside of bulk food containers; observed with food debris.Facility shall clean reach-in handles and reach-in refrigeration units to avoid possible cross-contamination.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; salmon at 34 degrees; crab at 35 degrees; white tuna at 36 degrees; yellowtail at 34 degrees.(all sushi cases holding well below 40 degrees (good)****Handsinks stocked with sanitary towels and soap; however; employees must practice more handwashing. (this is critical at sushi stations)Consumer Advisory properly posted on menu....Refrigeration and freezer units checked within acceptable ranges (sushi reach-in checked at approximately 32-33 degrees.......
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10/8/2010 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Notes: All corrections from 9/03/2009 corrected.Dishwasher sanitizing at 50-100ppm chlorine.
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9/8/2009 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not sanitizing at 50-100ppm chlorine on final rinse; facility shall use three-compartment sink until dishwasher is repaired. Discussed three-compartment sanitization procedures with operator.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding sushi checked ok; tuna at 36 degrees; crab salad at 38 degrees; salmon at 36 degrees.Observed consumer advisory on menu...Sanitizer buckets available with 50-100ppm chlorine; chemical test kits available.notes:Recommend keeping all sushi knives in ice-water at sushi stations.Facility shall install sanitary towel dispensers at sushi stations; towels available however; they should be stored in a cleanable location.Recommend deep cleaning behind dishwasher area and remove and replace caulking at dishwasher.Reinspection required ****
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9/3/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violationsAll refrigeration checked goodAll handsinks properly stockedObserved employee handwashingGood separation of raw and ready to eat foods. Discussed importance of handwashing and exclusion of ill employeesRaw shrimp 38FThawing frozen fish under refrigeration
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12/15/2008 | Routine Inspection 1st | 100 |
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