Smith' Food & Drug - Sushi, 175 Lemmon Dr, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
**No violations observed during the inspection3 compartment sink @ 200ppm quatHand sink stockedGloves worn for all food handlingSanitizer bucket @ 200ppm quatMain reefer unit @ 38F-imitation crab @ 37F-smoked salmon @ 37FOutside deli case @ 34.7F-all product discarded after 12 hoursRecords of sushi rice keptObserved employee sample and test pH of sushi rice-calibration of machine ok-sushi rice tested @ 3.75 pHNo cooling rice at time of inspection-reviewed cooling logs; no issues notedSecond reefer @ 39F-tuna @ 34F-imitation crab @ 38FProduct stored in deli reefer maintained in separate area from Smiths product
|
10/1/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedSanitizer in 3 comp sink @ 200ppm quatSanitizer bucket in placeFacility cleanMake up unit @ 38F-crab @ 38FDisplay unit @ 37F-product discarded after one dayRice acidification logs ok-pH meter on site with calibration liquids. Operator demonstrated knowledge.-all pH readings under 4Brown rice cooling logs filled out-brown rice temperature @ 38F**Discussed the fact that the brown rice cooling logs were all identical in that each log showed exactly 2 hours to 70F and 4 hours to 40F (AFC follows FDA cooling procedures). Recommended following a procedure where the temperature was taken hourly and readings recorded to ensure that targets were being met. Operator said that he was required to follow AFC policy but that he would mention it to them.
|
8/13/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Glove use observed.-Three compartment sink ok.-Test stripes available.-Raw sushi prep seperated from cooked sushi prep.-Rice ph at 4.01-Reach-In 34.3F-Reach-In 38F-Reach-In 37F-All sushi prepared daily and sushi leftover from day before is disgarded.-All containers properly labeld.-All prep areas cleaned daily.-All items stored at least 6" off the ground.-All lights properly shielded.
|
9/19/2013 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Did not obtain Nevada certification in 90 day period. TBD- Have 8 hour California serv safe need to get NV serv safe and then bring certificate to Washoe County Health and pay $28 for the certified food protection manager certificate. 30 days to get enrolled; list left.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Ph rice 4.012) Booth clean and orrganized; tight on space.3) Refer one at 38 degree F all product properly stored.4) Refer two at 37 degree F all product properly stored.5) Hand sink stocked.6) Glove use in place still ****Wash hand frequently****7) 3 comp sink wash; rinse; sanitize8) Test strips and thermomerters present.9) Display refer at 34 degree F all product 40 degree F or below.10) Went over knife use; cross contamination issues; and illness of employees.****Check you score at washoeeats.com*******
|
5/22/2012 | Routine Inspection 1st | 97 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Some areas next to sushi prep area have rough concrete that was not smoothed out and sealed. All concrete must be sealed and smoothed out. Discussed with contractor Ben Cheney. Ben Cheney stated the floors will be smoothed out next week and sealed during the night when food operation is not being conducted. All open food areas and coolers must be covered with plastic sheets to prevent cross contamination.
- General Comments that relate to this Inspection
Opening inspection:Handsink - ok. Make sure to stock with soap and p-towels before opening to the public. 3 compartment sink operational - no leaks in plumbing. Display and reach in coolers 40 f. Install thermometers inside units before stocking with food. Counters and cutting boards - ok.Floor in prep area - ok.
|
2/22/2012 | Opening Inspection | 99 |
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