General Comments that relate to this Inspection OK to open and operate under the following conditions:1. Rice may not be used for more than 4 hours at room temperature until written approval is given on the HACCP plan that was submitted for review.2. Time as public health control must be set in place from opening; develop a temporary HACCP plan stating that monitoring of time will be done by writting time on log and/or on rice pot when rice is placed at room temperature and any remaining rice in rice pot shall be discarded at end of four hours.Application for waiver was submitted at this time.
12/17/2015
Opening Reinspection 1st
100
General Comments that relate to this Inspection The items noted on the inspection conducted on 12/9/2015 have been corrected.Ok to issue permit to operate.Walk-in cooler at 36 F. Walk-in freezer at 8 F.Refrigerated prep units at 36 F.HACCP plan for sushi rice was submitted for review.Clean and sanitize all work surfaces; food contact surfaces ofr equipment and utensils prior to start of food prep acitivities.Reviewed glove use requirements with owner to prevent bare hand contact with ready to eat foods.Post consumer advisory for raw or undercooked animal foods visible to patrons.Post hand washing sings at hand washing sinks.Risk catgory 3 assigned. Facility requires CFPM coverage all hours of food operations by staff who have obtained national CFPM certificates by 2/16/2016Plans to open 12/19/2015
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