- [1] Non-food contact surfaces of equipment and utensils clean
The inside/outside of the microwave has food debris build up. Refer handles also have a small amount of debris build up. These area have the potential for contaminant growth that can be transferred to hands. Clean these areas by the due date.
- General Comments that relate to this Inspection
Notes:Handsink stocked; available; and used; observed glove use during food preppH of sushi rice measured at 4.2; informed operator of upcoming regulation change - discussed development of plan to verify vinegar acidification below pH 4.2 or using time as a controlUndercooked food advisory posted on wall in sushi dining areaAlthough in need of minor cleaning; the sushi area is in much better condition than noted during the previous inspectionSanitizer bucket measured at 100+ppm; operator informed to slightly decrease concentration and ensure surfaces properly drySushi cooks familiar with proper cold holding temperaturesAll equipment and food temps measured within proper range
|
6/10/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All items from the previous inspection (6/5/14) have been correctedLids have been installed on warmer unitProduct in the prep refer unit ranged from 38-40The floors/walls/switches have been cleanedThe pH of the sushi rice was tested by smashing up a spoonful of rice in a small amount of water. pH test strips indicate that the pH of the rice falls between 4.0-4.3. pH must be maintained under 4.5 and preferrably closer to 4.0. Good.No additional issues noted
|
6/12/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Food (shrimp) in warmer stored below hand drying/towel dispenser. Water can easily drop from hands to food product (cross contamination). Find new location for warmer or provide lids to cover product.Product on top portion of prep refer unit by the fryer measured between 45-50. Cold foods must be maintained under 41. Prep unit should remain closed when not in use. Product moved to another refer unit at this time.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
General cleaning is needed throughout sushi bar area. Food debris is noted all over the floor. Clean area and maintain free of food build up.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
The wall and light switches next to the fryer are caked in grease. Clean these areas and maintain free of food build up.
- General Comments that relate to this Inspection
Handsink is stocked and available; observed good hand washing practicesAll hot/cold holding temps (other than noted above) were within proper rangesSanitizer bucket @ 50-100 ppm chlorine; tests strips availableRaw/undercooked food advisory posted in sushi bar menu**pH of sushi rice will be tested during reinspection**
|
6/6/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Violations noted from 6/24 inspection have been corrected. Provided facility with AFDO Guidelines on Sushi as well as information on where to obtain test strips in order to test pH of sushi rice.
|
7/11/2013 | Routine Reinspection 1st | 100 |
- [2] Potentially hazardous food properly thawed
Observed potentially hazardous food being thawed at room temperature. Thaw foods either under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed handles of handsink as well as refer door handles in need of cleaning. Clean on a more frequent basis to prevent cross contamination to hands.Observed cabinets on back wall in need of cleaning. Clean on a more frequent basis.
- General Comments that relate to this Inspection
Notes:Handsink and restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Refer units at 32 f; 35 f; 35 f-tuna 39 fSushi cases at 30 f; 28 f-crab 41 f-salmon 40 fMiso soup at 151 fFacility using dishwasher in restaurant kitchen. Dishwasher tested at 50 ppm chlorine.Sanitizer bucket at 200 ppm chlorine. Reduce to 50- 100 ppm chlorine. Test strips on site.Area near fryer in need of cleaning as well.Inspector will bring information on how to test pH of sushi rice as well as info on where to obtain test strips.
|
6/26/2013 | Routine Inspection 1st | 97 |
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Consumer advisory notice for consumption of cooked or under cooked animal food products not available at sushi bar. Provided copy of advisory to operator; must post and keep advisory notice posted in visible location for patrons. Operator to post notice by tomorrow
- General Comments that relate to this Inspection
Temperature of all sushi products checked in sushi cases and refrigerated prep units were 40 F or less.Noted hand sink in prep area and in restrooms stocked and functional.pH on sushi rice from two rice pots checked at 4.2. pH must be at 4.2 or below for saftey of product at room temperature. Rice is made following recipe consistently to maintain proportion of all ingredients unchanged per staff. Proprotion amount of vinegar to be increased so as to keep pH of rice lower thus to increase safety buffer. Operator to obtain test strips to montitor pH of rice periodically from now on.
|
3/28/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
pH of sushi rice tested at 3.9 with pH meter and 4.0 with test strips. oKEnsure that rice is always prepared following the recipe consistently to keep pH at this level; pH must be 4.6 or below. Check pH of rice witht test strips often to verify proper pH level.
|
3/10/2011 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
The item noted on the previous routine inspection conducted on 2/25/2011 have been corrected.pH pf sushi tested at 4.5 with pH test strips; more vinergar added to rice and pH lowered to 4. Recipe to be adjusted to keep pH at this level.
|
3/3/2011 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted styrofoam cup stored inside bucket of soy sauce. Discontinue storing cup in bucket and using cups to scoop sauce. Use utensil with handle instead to prevent contamination of sauce.
- General Comments that relate to this Inspection
Noted all refrigerated untis operating at below 40 F.Food product temperatures checked under refrigeration were at 40 F and below.Fried shrimp in at 140 F in food warmer.Noted hand sink stocked and functional.Sushi rice kept at ambietnt temperature in rice pots. pH tested at 4.5 with test strips; pH too close to limit. Adjust recipe to increase amount of vinegar to assure pH of 4.6 or less always.
|
2/25/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 4/20/2010 have been corrected.
|
4/27/2010 | Routine Reinspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Chlorine concentration in sanitizer bucket for wiping cloths checked too strong; keep concentration at 100 ppm to 200 ppm; corretcted on site.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Consumer advisory on consumption of raw animal foods not found posted. Provided copy to operator to post. Keep advisory posted conspicuously to customers.
- General Comments that relate to this Inspection
Temperatures of sushi products taken in refrigerated sushi cases: tuna 35 F; red snapper 38 F; salmon 38 F; eel 37 F.Noted hand sink stocked and functional.pH of sushi rice from 2 rice pots tested at 3.7 Recommed to acquire pH meter to check pH of sushi rice routinely to ensure safety of rice at room temperature maintaining pH below 4.6
|
4/20/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
CFPM Shi Lin Nan has obtained WCHD's certificate. Sushi bar parmit is now in compliance with required CFPM coverage for risk category 4.Items noted on the routine inspection on 5/7/09 remain corrected.
|
6/29/2009 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 5/7/09 were corrected.CFPM Saul Rodriguez-Cruz is off this day. CFPM of restaurant permit providing coverage fro restaurant and sushi bar permits today.Employee Shi Lin Nan is currently attending certification class which ends on 5/19/09.Follow-up on CFPM requirement to be conducted by 6/14/09 to verify CFPM coverage is provided as required.Keep WCHD's certificate for Saul Rodriguez-Diaz posted on site.
|
5/14/2009 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
No thermometer found in one sushi case; in prep cooler at north end; thermometer of prep cooler next to prep sink is broken; provided all above units with thermometer.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Hand soap bottle found being kept at prep sink instead of at hand sink. Keep hand soap stocked at hand sink; ensure that employees use sinks as to their function; hand sink for hand washing only and prep sink for thawing or cleaning of foods only.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- General Comments that relate to this Inspection
Internal temperature of sushi products checked between 37 F and 43 F; keep temperatures at 40 F or below.pH of sushi rice from two pots tested at 3.6 and 3.5CFPM for sushi bar not on duty on this day; CFPM of restaurant permit covering both facilities at this time. Must provide additional CFPM's as both of these facilities have risk category 4 and require coverage al hours of operation by different managers.Consumer advisory for raw or undercooked foods displayed in menu cards.
|
5/7/2009 | Routine Inspection 1st | 97 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed sanitizer bucket less than 50 ppm. Corrected onsite sanitizer @ 100ppm. Wiping cloths should be stored in the sanitizer buxket at all times and wiping cloths should not be rinsed in sink.
- [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. **Corrected on site****
- General Comments that relate to this Inspection
Notes:Temps:Tuna; 29 f; Trout 35 f; Salmon 34 fSushi Case 38 fSalmon 40 f; Tuna 42 f**Sushi Rice needs to be stored in the walk in or discarded at the end of the night. Store sushi rice in food grade containers inside walk in.
|
2/27/2008 | Routine Inspection 1st | 97 |
Restaurant representatives - add corrected or new information about Shanghai Restaurant Sushi Bar, 1269 Baring Blvd, Sparks, NV »