- General Comments that relate to this Inspection
This food establishment has developed and submitted written procedures to WCHD to utilize Time as a Public Health Control for Sushi Rice. This food establishment is approved to proceed with these procedures as received on 12/30/15 by WCHD. These procedures must be maintained in the food establishment and made available to the WCHD upon request. WCHD must be notified if modifications are made to these procedures.WCHD inspectors will verify; during inspections; that your procedures are being followed as approved.Observed proper labeling of Sushi Rice for 4 hrs. No issues observed and owner understands time control procedures.
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12/30/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
Notes:Large refrigerator @ 40 f. All food product stored properly. Salmon @ 38 f. Tuna @ 37 f. Sushi display cases at 37F and 38 f;Tuna @ 38 -40 f; Salmon@ 39 f; Octopus @ 39 f; Eel @ 38 f. Reach in coolers at 40 f; Salmon @ 40 -41 f; Tuna @ 38 -41f.Fryer reach-in @ 40 f - Shrimp 39 f.Sushi prep area:Sushi area - cutting boards clean and in good condition. Sushi rice @ 4.2. Test Strips on hand. Knives clean and storage clean.**All knives in ice water. *observed proper food prep onsite. Hood/fryer/equipment clean and well maintained.Handsinks stocked and accessible. Dish machine @ 50ppm. Test Strips on hand. 3 compartment sink operational. No leaks in plumbing. Strips on hand.Equipment clean and well maintained. Dry storage clean and all products stored properly. Food bins clean and scoops stored properly. Server area: trays; utensils; cups clean and well maintained.Customer area clean and well maintained. Bathrooms clean and stocked.No employee has failed served safe exam in last year. No additional CFPM'S for facility. Discussed no bare hand contact with ready to eat food items with owner. No issues gloves and utensils on hand. Hand wash stickers given out and owner posted. Discussed Sushi Rice HACCP info with owner - Kay Wong will need to complete HACCP plan and turn into WCHD by 12/16/15 . Kay Wong has received HACCP info.
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11/16/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Large refrigerator @ 40 f. All food product stored properly. Salmon @ 38 f. Tuna @ 38 f. Sushi display cases at 38F and 39 f;Tuna @ 38 -40 f; Salmon@ 39 f; Octopus @ 39 f; Eel @ 38 f. Reach in coolers at 40 f; Salmon @ 40 -41 f; Tuna @ 38 -41f.Fryer reach-in @ 40 f - Shrimp 39 f.Hot holding: Miso soup @ 179 fSushi prep area:Sushi area - cutting boards clean and in good condition. Sushi rice @ 4.2. Knives clean and storage clean.**All knives in ice water. *observed proper food prep onsite. Hood/fryer/equipment clean and well maintained.Handsinks stocked and accessible. Dish machine @ 50ppm. 3 compartment sink operational. No leaks in plumbing. Strips on hand.Equipment clean and well maintained. Dry storage clean and all products stored properly. Food bins clean and scoops stored properly. Server area: trays; utensils; cups clean and well maintained.Customer area clean and well maintained. Bathrooms clean and stocked.
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9/10/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Large refrigerator @ 40 f. All food product stored properly. Salmon @ 38 f. Tuna @ 38 f. Display cases at 38F and 39F -tuna at 37F-39F -tilapia at 38F -salmon at 39FOctopus @ 38 f.Eel @ 38 f. Reach-in at 40F -sauce at 41F -salmon at 45F-50F -tuna at 48F-50FFryer reach-in at 40F -shrimp at 39FHot holding; -miso soup at 172F -door reach-in at 40F -shrimp at 39F -salmon at 33F**all knives in ice water. *observed proper food prep onsite. Handsinks stocked and accessible. Dish machine @ 50ppm. 3 compartment sink operational. No leaks in plumbing. Equipment clean and well maintained. Sushi area - cutting boards clean and in good condition. Knives clean and storage clean.Dry storage clean and all products stored properly. Customer area clean and well maintained. Bathrooms clean and stocked.
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9/23/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks stocked-discussed future WCHD requirement of no bare-hand contact with ready-to-eat foods-sushi rice pH checked at 4.0-4.5 *demonstrated "slurry" method for checking rice pH - ensure pH for each batch of rice is checked using this method-pH strips available-sushi cases at 39F-41F -all sushi checked at 39F-42F-front reach-ins 38F-39F -spicy tuna and spicy crab 39F-40F-all sushi knives stored in ice water-wiping cloth sanitizer buckets at 100 ppm chlorine-chemical test kits available-freezer -2F-per operator; all fish received frozen with the exception of salmon-back stand-up reach-in 41F -all sushi checked at 38F-40F-all raw products stored properly - raw chicken stored on bottom shelf - no cross-contamination issues noted-dishwasher checked at 100 ppm chlorine-food and single service items stored 6" above ground-restrooms stocked and clean-observed consumer advisory signs posted as required-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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11/14/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink stocked-observed employee hand washing-make-up units at 38F -salmon 38F -yellow tail 39F-sushi display cases at 38-39F -tuna 39F -salmon 40F -yellow tail 39F-fryer reach-in at 39F -shrimp 38F-rice pH checked at 3.0 -3.5; pH strips available *discontinue storing cloth rags with rice - use nonabsorbent food-grade material to cover rice-wiping cloth sanitizer buckets at 100 ppm chlorine-dishwasher checked at 100 ppm chlorine-chemical test kits available-reach-ins at 35F-38F -all fish 39F-40F-freezers less than 0F-all fish received frozen with the exception of salmon-food and single service items stored 6" above ground-chemicals labeled and properly stored-restrooms stocked and clean-alcohol advisory sign posted as required-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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5/23/2011 | Routine Inspection 1st | 100 |
- [1] Storage; handling of clean equipment / utensils
230) Improper storage of utensils. Ensure sushi knives are stored in ice water or sanitized between uses to prevent cross-contamination. Corrected on-site
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Corrected on-site; wiping cloth sanitizer bucket checked at 100 ppm chlorine. Chemical test kits available
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-display reach-ins at 35F-36F -tuna 35F -salmon 35F-37F -yellow tail 36F -shrimp 36F-40F-prep. reach-ins at 38F-40F -scallops 39F -shrimp 39F-2-door reach-in at 38F -scallops 40F -shrimp 40F-found crystal shrimp sitting out at 68F. Per operator; shrimp cooked less than 4 hours ago. Discussed using time as a control – must document time out of temperature (no more than 4 hours). Shrimp was voluntarily discarded on-site.-freezers all less than 40F-per operator; all fish with the exception of salmon is received frozen and thawed overnight in the reach-in-beverage reach-in at 40F-discussed importance of verifying pH of rice. Ensure rice pH is checked daily-dishwasher checked at 189F for rinse cycle-food all stored 6" above ground-raw product properly stored - no cross-contamination issues noted-chemicals labeled and properly stored-restrooms stocked and clean-alcohol advisory sign posted as required-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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11/1/2010 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor (panko bread crumbs stored of floor in dry storage area). Store all food product at least 6 inches off floor to prevent potential cross contamination. Corrected on-site.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-written handwashing policies in place and handwashing frequency monitored by CFPM-display cases at 38F and 39F -tuna at 37F-39F -tilapia at 38F -salmon at 39F-reach-in at 40F -sauce at 41F -salmon at 45F-50F -tuna at 48F-50F*per operator; salmon and tuna just thawed/prepped within the last hour. Monitor fish temperatures and ensure cold holding is 40F or less*ensure sushi knifes are stored in ice water between uses to prevent bacteria growth-temperatures checked 3 times per day-fryer reach-in at 40F -shrimp at 39F-hot holding; -miso soup at 162F -rice at 158F-2-door reach-in at 40F -shrimp at 39F -salmon at 33F-2-door freezer at 0F-per operator; all fish received frozen with the exception of salmon which is received fresh; prepped and then frozen-observed properly thawing-all raw product stored correctly - no cross-contamination issues noted-high temp. dishwasher checked at 196F for rinse cycle-chemicals labeled and properly stored-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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10/1/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All construcion items have been corrected.Caulking has been applied to 3 compartment sink; Dishwasher area; and handsink area.
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9/26/2008 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Opening inspection:Sushi Cooler @ 38 F. Large Refrigerator @ 38 fFreezer @ 0 f.Dishwasher @ 188 f.All handsinks operational & stocked properly.All equipment NSF. All lights shieldedBathroom stocked and clean. All have garbage can w/ lids.Dumpster area clean and enclosed.Gave KayWong no smoking signs and Health warning for Beer and wine.WIll be categorized Risk 4. **Apply caulking behind 3 compartment sink and dishwasher by 9/15/08.Ok to issue permit and operate.
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9/12/2008 | Opening Inspection | 100 |
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