Sushi Pier 1, 1290 E Plumb Ln, Reno, NV - inspection findings and violations

Business Info

Name: SUSHI PIER 1
Address: 1290 E Plumb Ln, Reno, NV
Total inspections: 5
Last inspection: 11/23/2015

Score
98

Restaurant representatives - add corrected or new information about Sushi Pier 1, 1290 E Plumb Ln, Reno, NV »

Inspection findings	Inspection date	Type	Score
[2] Food protected during storage; preparation; display; service; transportation Par fried sushi rolls at 46-48F. Per operator rolls are not kept for more than 3 hours. Pans must be marked with the time the food is removed from hot/cold holding and the time they are to be discarded to ensure they are not held for more than 4 hours.Bowls observed as scoops in rice and salt bins. Handled scoops must be used to minimize hand contact with product. Store scoops in product with the handle up or in a separate clean container. General Comments that relate to this Inspection CFPM (list all CFPMs in facility): Heejin Polon; FSP Cert #20991341; Exp 6/12/19Luis Cruz; WCHD cert M110590; exp 8/6/16Carlos Corona; WCHD cert M130647; exp 8/20/18Other employees not on site at time of inspection also have CFPM certificates: Andrea Rojas; Kaula PascualFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Facility has an approved HACCP plan for acidification of sushi rice. Reviewed pH logs with no issues noted. pH of sushi rice measured with pH meter #1 at 3.99.Notes:-hand sinks stocked; observed good employee handwashing; discussed no bare hand contact with no issues noted-floor in sushi bar area has been replaced as required from 2014 inspection-no items cooling at time of inspection; discussed cooling procedures with no issues noted-cold holding checked ok - walk in at 38F - all product 41-43F; make up unit 1 all product 35-40F; make up unit 2 all product at 40-43F; all sushi cases with product 36-39F; front make up unit all product 37-39F; freezers at -1F and 5F - all product frozen-hot holding checked ok - soup at 179F-final cook temp of calamari at 153F-discussed raw handling and thawing procedures with no issues noted; raw eggs properly stored-dishwasher measured at 50ppm chlorine; test strips available-sanitizer buckets at 200ppm quat; test strips available-wiping cloths properly stored-facility is clean and well maintained-health advisories posted as required-food properly stored-chemicals labeled and properly stored-ice machine clean; scoop properly stored-date marking system in place-regular pest control by Ecolab; no pest issues noted at time of inspection-dumpster ok-restrooms clean and stocked	11/23/2015	Routine Inspection 1st	98
General Comments that relate to this Inspection All violation corrected at time of reinspection. Thank you;Quat sanitizer recorded at 300 ppm at dispensor and at sanitizer bucket. Ice machine observed clean throughout.	10/14/2014	Routine Reinspection 1st	100
[4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized Repair Quat sanitizer at Quat dispenser. Recorded levels recorded below 200 ppm at dispenser and at sanitizer buckets. Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.* Facility also uses bleach for sanitizer. Bleach sanitizer recorded at 100 ppm at dishwasher and at chlorine santizer bucket. Continue using chlorine bleach until Quat sanitizer dispenser is repaired. [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located Observed ice machine dirty. Facility shall clean deflector plate and at filters of all visible soil. General Comments that relate to this Inspection Sushi rice recorded with pH of 4.5. Reviewed with operator to monitor pH of prepared sushi rice to be maintained at levels at 4.2. This is proper pH for sushi rice according to the Model Food Code. Consider increasing the amount of rice wine vinegar used and test for pH range to be at 4.2 or lower. Cold holding temperatures recorded:Make up unit @ 34 F; walk in unit @ 40 F; food temps. recorded: scallops @ 40.8 F; spicy tuna @ 44 F; tobiko(roe eggs) 40 F; cooked scallops @ 41 F; tempura shrimp @ 148 F; crystal shrimp 149 F; yellow tail @ 37.4 F; salmon 33.4-37.3 F; squid @ 36.3 F; shrimp @ 35.1 F; tuna @ 37.4 F; imitation crab @ 37.6 F; BBQ tuna @ 38.3 F; eel @ 37.7 F. Discussed with operator to create a procedure for verifying proper washing and sanitizing of sushi chef knives. The chefs bring home their owned sushi knives. Please monitor that equipment is being properly cleaned. All in use equipment must be washed; rinsed and sanitized once every 4 hours. Hot holding temps. recorded:Tempura shrimp 148 F; and crystal shrimp @ 149 F. Alcohol advisory and raw and undercooked advisory posted as required. Shared dumpster adequately sized for strip mall. Do contact property manager to have dumpster enclosure cleaned/powerwashed. Discussed with operator that the floor in the sushi bar area will need to be replaced in 2015. Floor in sushi bar area observed in poor repair. Floor is heavily soiled in hard to reach areas and has several cracks in surface. A reinspection is required.	10/10/2014	Routine Inspection 1st	94
[2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve) Please acquire Quat test kit for Quat sanitizer used at 3 compartment sink and at sanitizer buckets and monitor sanitizer to be at levels between 200-400 ppm.Chlorine dishwasher checked OK and within 50-100 ppm. General Comments that relate to this Inspection All cold holding units checked OK and within regulation < 40 F. COld holding temperatures recorded: Pot stickers @ 42 F; and tofu @ 41 F. Discussed with owner/operator and 2nd CFPM; Heejin to test sushi rice periodically to monitor pH levels of sushi rice to be in the pH range of 4.2 - 4.5 pH using test strips on site. Do increase acidification of sushi rice if pH does not fall into these pH ranges. PHF (potentially hazardous foods) such as cooked rice cannot be stored in the temperature danger zone (the range from 40 - 140 F) for longer than 4 hours. Proper monitoring of sushi rice will prevent bacteria growth of bacteria such as bacillus cereus. Discussed "time" as a public heatlh control. Food that is PHF can be stored in this manner as long as the time the PHF starts in the termperature danger zone is documented and the time within 4 hours the food is discarded is documented. Good documentation is required in order to use this method. Good job on inspection!	12/11/2013	Routine Inspection 1st	98
General Comments that relate to this Inspection Restaurant serves raw and undercooked fish and seafood. Consumer advisory for raw and undercooked foods posted on menu. The following items must be corrected by 10/01/13:1) Please post a "No Smoking" sign at front entrance. 2) Replace gasket at "Ascend" 2 door reach in refer (Please correct this by 10/24/13).3) Clean shelf above handsink to be free of all dust debris buildup. 4) Resurface stainless steel table bottom shelf to be smooth and easily cleanable. Shelf observed with heavy rust buildup. 5) Replace light switch cover in dry storage area. 6) A mop sink will be required to be installed and can be installed directly into the sanitary sewer line. (Facility will have 30 days for compliance on 10/24/13).7) Label all dry ingrediants to its contents to prevent misuse. Especially for food products that look alike for example; corn starch; sugar; flour; etc.An annual inspection will be conducted within 90 days. This inspection will be unannounced. Notes:All cold holding units checked OK and within regulations. Handsinks properly stocked with liquid soap and sanitary disposable towels.Heat lamp table operational and hot holding shrimp temped at temperatures above 140 F. Chlorine dishwasher recorded at 50 ppm.Bathrooms stocked and observed clean.Facility has 4 CFPM's. One CFPM must be present at all times.	9/26/2013	Opening Inspection	100

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