Sushi 7, 5030 Las Brisas Blvd, Reno, NV - inspection findings and violations

Business Info

Name: SUSHI 7
Address: 5030 Las Brisas Blvd, Reno, NV
Total inspections: 3
Last inspection: 2/24/2016

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection All violations from preivious inspection have been corrected.-No water was observed at the bottom of the make up unit.-Floor of the walk in cooler was clean.-Facility had the approved HACCP plan on site and was following HACCP procedures.	2/24/2016	Routine Reinspection 1st	100
[1] Non-food contact surfaces: designed; constructed; maintained; installed; located -Observed liquid pooling at the bottom of the reach in cooler. Ensure reach in cooler is draining properly; not leaking and working as intended within 7 days; 02/24/16; or a reinspection fee will be charged. [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods -Observed dirty; liquid build up under the storage shelf in the walk in cooler. Ensure all floors throughout the facility are cleaned to reduce the attraction of pests and vermin and to reduce food contamination.Facility has 7 days; 02/24/16; to clean floors in the walk in cooler or a reinspection fee will be charged. [5] Necessary toxic items properly stored; labeled; used -Observed bleach being stored above open food products. Ensure all chemicals are stored separately away from food items to reduce the possibility of contamination.Corrected during the inspection. Bleach was moved to dishwashing area. General Comments that relate to this Inspection Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.Violations were noted with the HACCP plan requirements. -HACCP plan was not available on site for review.-pH logs were incomplete and the facility was not pH testing sushi rice per their HACCP plan.-Facility was not labeling containers per their HACCP plan. Per owner he had never heard of the labeling requirement.Facility has 7 days; 2/24/16; to have a copy of the approved HACCP plan on site and ensure employees are trained and following the approved HACCP plan. If facility has made changes to their procedures the changes need to be submitted to WCHD for review and approval.Failure to have the HACCP plan on site and to follow the approved HACCP procedures within 7 days will result in the facility losing sushi making privileges until demonstration of required procedures.-Handsinks clean and stocked.-Restrooms clean and stocked.-Make up unit at 36F. Muscle at 39F; meat 39F; shrimp 39F; eggroll 39F.-Reach in freezers at -1F; -8F and -3F. All product frozen and stored properly.-Walk in cooler at 34F. Shrimp 38F; octopus 31F; crab 28F. Observed proper thawing.-Drawer cooler at 44F. Crab 38F; sushi rolls 40F. Temperatures good.-Sanitizer at 200 ppm Chlorine.-Dishwasher at 50 ppm Chlorine.-Cutting boards clean and smooth.-Knives clean and stored properly.-Utensils stored properly.-Reach in coolers at sushi counter all at 38F or below. All product temped at 39F or below.-Operator was able to demonstrate proper pH testing of sushi rice. pH at 3.88.-Observed proper labeling of product.In adiition to the CFPM listed above the following individual also has a CFPM certificate:Myungguan KangNRFSP- 2099133901/12/19Per owner no individuals have taken a CFPM exam and failed the exam within the past year.	2/17/2016	Routine Inspection 1st	93
General Comments that relate to this Inspection Ok to issue health permit until November 11/16/15 at which time the following items must be addressed: - Recaulk behind sink in men's restroom- Paint under hand sinks behind sushi bars. - Remove foam filler from wall below north hand sink and paint so surface is smooth and easy to clean. - Clean and sand area on wall next to fryers so it's smooth and easy to clean. - Replace missing ceiling tiles above walk in.- Remove rock under leg to three compartment sink and replace with a proper length leg. All refrigerations units checked and were operating properly. All hand sinks stocked with soap and paper towels. Dishwasher checked and dispensing 100 ppm Chlorine. Test strips on hand. Restrooms clean and stocked. Alcohol advisory posted. Raw or undercooked food advisory on menu.Facilty clean and well organized.Facility will be a Risk Category 3. Operator will email in Certified Food Protection Manager certificate for one more staff member that is certified. This cert is due no later than 11/5.	11/2/2015	Opening Inspection	100

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