Sakana Sushi, 7655 Town Square Way, Reno, NV - inspection findings and violations

Business Info

Name: SAKANA SUSHI
Address: 7655 Town Square Way, Reno, NV
Total inspections: 5
Last inspection: 12/11/2015

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection All violations from previous inspection have been corrected: - Raw meat is being stored properly in reach in fridge. Sushi salmon is being stored on top of other items that go into sushi rolls only. - Facility has two CFPM's. Second is Chang Lee Servesafe #12896272; Exp 10/17/20. - Dishwasher is now dispensing 100 ppm Chlorine. Log sheets are still required 2X a day until further notice. - HACCP plan documents to be submitted by operator. Rice is being labeled and discarded every 4 hours until plan is approved.	12/11/2015	Routine Reinspection 1st	100
[2] Food protected during storage; preparation; display; service; transportation Facility is in process of developing a HACCP plan for Sushi Rice. Plan documents already submitted to WCHD are not being followed as submitted and facility has other critical violations. Observed sushi rice being used from previous afternoon so this is being held for more than 12 hours as stated in plan. Rice had a pH of 4.2 with meter on site so it was not required to be discarded but a new batch was prepared and used as soon as it was ready. Since the HACCP plan is not approvable after today's inspection this facility must not hold sushi rice at room temperature for more than 4 hours until all HACCP plan documents are submitted and approved. In order to approve a HACCP plan operator must be able to show that all aspects of the plan and Standard Operating Procedures have been implemented facility wide while still keeping rice at room temperature for no more than 4 hours. Observed raw meat product stored incorrectly in reach in fridge. Raw chicken; pork and eggs were stored above ready to eat items. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Food must be stored/separated in the following order from bottom to top: chicken/shell eggs; beef; pork/shrimp; vegetables and ready to eat items. [3] CFPM or person in charge present; certificates posted as required Facility has two staff members who are Certified Food Protection Managers (CFPM) but are covering two separate locations. A CFPM is required to be on site at all times. This facility needs enough staff members certified to ensure one is on site at all times. [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized Observed dishwasher not dispensing sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Facility may wash dishes in dishwasher but they must be sanitized in two compartment sink until dishwasher is working properly. Facility shall log sanitizer levels in two compartment sink everytime it is used and once repaired 2 times a day for dishwasher. These log sheets must be kept until further notice. Example log sheets left with operator. General Comments that relate to this Inspection Hand sinks clean and stocked. *Ensure only disposable towels are used to dry hands. Restrooms clean and stocked. Raw/undercooked and alcohol advisories posted. Station #1 Make up unit @ 40F. Crab and spicy tuna @ 39F. Display #2 @ 40F. Salmon @ 41F. Shrimp @ 41F. Station #2 make up unit @ 40. Crab and spicy tuna @ 40F. Back make up unit @ 40F. Scallops @ 40F. Crab and beef on top @ 39F. Front sushi bar and kitchen very clean and organized. Large reach in fridge @ 28F. Ginger @ 28F. Make up unit under microwave in back @ 40F. Tempura and octopus @ 41F. Drawers @ 41F. Cucumbers and slaw on top @ 41F. Chest freezer @ -2F. Reach in freezer @ -1F. Reach in fridge @ 40F. Mushrooms @ 40F. Good chemical storage.Observed thawing under running water. Microwave also used for thawing but product is then cooked immediately thereafter. CFPM (list all CFPMs in facility):No additionalFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.	12/8/2015	Routine Inspection 1st	91
[1] In-use food; ice dispensing utensils properly stored Observed bowl being used as a scoop in brown sugar and flour. Utilize handled scoop and store food scoops within separate clean container or in product with handle up to minimize hand contact with product. General Comments that relate to this Inspection Hot holding good; only hold Miso soup. 167 F on Miso soup. All cold holding good in all units. Eel @ 40F; Hamachi @ 41F; Imitation Crab 38F-42F; Tuna @ 35F; Wasabi @ 42F. Dishwasher checked @ 50-100ppm after priming. Ensure staff primes unit daily and checks sanitizer level with test strips daily. Sushi rice pH OK @ 4.0-4.2. Demonstrated procedure for checking pH to operators and recommnded daily logs. All handsinks clean; stocked and functional. Reviewed importance of using gloves with ready to eat foods. Fish and sushi product purchased from approved source. Reviewed parasite destruction. Reviewed employee health policy and reminded operator that employees with gastrointestinal illness (vomitting or diarrhea) should be excluded for 48 hours after symptoms stop. Please post consumer advisory on menu or wall for raw or undercooked items. Please post health warning advirsory regarding consupmtion of alcohol in public view. Facility very clean and operators very knowledgable of food safety practices and have good managerial control.	5/16/2014	Routine Inspection 1st	99
General Comments that relate to this Inspection Ok to operate; ok to issue permitCorrections made:1) Front counter sealed at junction with floor with caulking. 2) Exposed wood under counter sealed3) Sheet rock mud on window sill sealed4) Mop sink sealed5) Grouting on floor ok6) All equipment good7) Refrigeration has thermometers equipped8) Hand sinks stocked9) pH test strips on site. Reviewed use with operator. Strongly recommend using a pH meter for more accurate readings. Discussed risks of rice at room temperature and general 4 hour bacteria growth window.10) Test strips for sanitizer on site.The following two items must be completed prior to opening date - no reinspection required:1) Prep sink drain line must be separated from three compartment sink drain line - individual lines required.2) Two small areas of exposed wood must be sealed.Opening is expected in approximately 2 weeks. Operator has two employees scheduled for a Certified Food Manager class on Jan 13-14. A minimum of two employees must be certified within 60 days from opening.	1/6/2014	Opening Reinspection 1st	100
General Comments that relate to this Inspection The following items must be completed before permit is issued:Cove or seal along front counter at floorCaulk or seal exposed areas underneath counterSeal mud on window sill in kitchenSeal around mop sinkReplace grouting on floor that is missingAll equipment must be in place and runningRefrigeration units must have thermometersHand sinks must be stockedIf rice acidification is being used; pH meter must be on site for testingTest strips for sanitizer concentration must be on siteFacility is a risk category 4. One Washoe County Certifed Food Manager must be on site at all times.	12/19/2013	Opening Inspection	100

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