- [4] Facilities to maintain product temperature
Observed make up unit #2 @ 50F and all food inside @ 47F. Most food was cucumbers in vinegar and other food had just been placed in unit within last 2 hours; according to operator. All food in unit transferred to another unit. Operator believed unit was overfull and frozen up in back. Once unit is reading proper temperatures it may be put back into service but twice a day temperature logs must be kept until health inspector returns for reinspection. Example logs left with operator.
- [1] Wiping clothes: clean; use restricted
Observed sanitizer bucket in use but with 0 ppm Chlorine. Fresh bucket prepared during inspection.Ensure wiping are kept in sanitizing solution with 50-100 ppm Chlorine between uses to prevent bacteria growth. This item considered corrected on site.
- General Comments that relate to this Inspection
Handsinks clean and stocked. Restrooms clean and stocked. Raw food advisory on menu. Make up unit #1 @ 38F. Crab @ 39F. Sushi display unit above make up unit @ 39F. *Thermomter in this unit broken- please replace. Make up unit #3 @ 40F. Rolls @ 41F. Sushi display unit above make up unit @ 40F. Shrimp @ 42F. Make up unit #4 @ 40F. Cream cheese @ 41F. All four reach in freezers in back all @ 0F. Coke fridge in front server area @ 40F.* Recaulk around toilet and behind sink in restroom. Also patch holes in wall behind sink. * Small reach in fridge under cashier station @ 40F and all food at 40F but door does not close fully due to containers that are being used to block it. Different containers should be used for the items in this unit so door can close fully.*Facility has chosen to utilize time as a control for Sushi Rice and written procedures were recently submitted to health inspector for review and approval. Written procedures were acceptable and were to be verified and approved during today's inspection. The four hour time limit and labeling procedures are being followed but the rice is being cooled to approximately 120F; not 80F as listed on the written procedures. The written procedures shall be revised and resumbitted to health inspector and health inspector will attempt to verify proceudres during reinspection.
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - Make up unit #2 is holding @ 40F and all product at 37F or below. According to operator unit was frozen up. Temp logs were kept as requested starting @ 5PM on 9/4/15 @ 40F and throughout weekend. No issues noted. - Sanitizer bucket in place with 50 ppm Chlorine. Procedure to utilize time as a public health control for Sushi Rice has also been updated and a copy supplied to health inspector. See comments below for approval of this procedure. 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 9/8/15 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. No other CFPM's and no applicants in last year so no fails.
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9/8/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All items from 7/21/14 inspection have been corrected:- All cold holding units have thermometers conspicuously located in front of unit. - Non food contact surfaces are much cleaner. *Operator stated they will implement a regular cleaning schedule so all hard to reach areas are cleaned routinely.
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8/5/2014 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Observed thermometer missing or buried in far back corner of cold holding units. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed various non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean. These areas include the microwave; lids for rice containers; floor sinks; areas under shelves along baseboard; etc. Thoroughly clean these areas to prevent any cross contamination.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restrooms clean and stocked. Hot holding good with miso soup @ 160. Appetizers being held under heat lamp for 30-40 minutes at a time @ 135F. Requested operator adjust set up so food is positioned closer to heat lamp. Make up unit #1- 40F. Rolls @ 38F. Make up unit #2- no thermometer. See above. Rolls @ 42F. Make up unit #2 @ 40F. Seewead salad @ 41F. Make up unit #4 @ 40F. Crab @ 39F. Sushi rice acidified but not tested as facility does not hold sushi rice for more than 4 hours. All sushi rice discarded nightly. Sanitizer buckets with 50 ppm Chlorine. All dishes washed in Asian Wok kitchen. (same owners)All reach in freezers @ 0F. Facility is generally very clean. A few areas need some attention but overall very clean. Good food storage practices throughout facility. Discussed glove use policy. Policy is for chefs to change gloves when changing any activity and to wash hands at the same time. Discussed employee illness policy. Ensure employees with gastointestinal symptoms (vomitting or diarrhea) are excluded for 48 hours after symptoms stop.*Sink near make up unit started leaking recently and plumber is scheduled to repair it on Thursday. Have faucet at mop sink in back room repaired at the same time.
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7/21/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionAll sushi display cases @ 39F-tuna @ 39F-crab mixture @ 40FFacility very cleanRestrooms stockedHand sink stockedAll product stored off floorGloves wornDishes washed in Asian Wok (same owners; same building) - 100ppm chlorineSushi rice also produced in Asian Wok-rice is produced as needed; not in batches-rice is acidified but never kept past 4 hours; so not tested-tested rice (pH - 4.0) and informed operator that any rice to be held longer than 4 hours at room temperature would be required be tested*Certified Food Manager is owner - present every day and manages both Asian Wok and Sushi Rose. Informed owner that a second CFM must be obtained within 60 days due to the risk level of the facility.
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9/10/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from the last inspection from 04/23/2012 have been correctedHandwashes clean and stockedBathrooms clean and stocked Sanitizer buckets 100 ppm Reach-in sushi freezers <=32FCooked eel 35FSalmon 34FAll reach-in/walk-in fridges <=41FStir fry chicken 36FWalk-in freezer <=32FDishwasher 100 pm CLGeneral cleanliness good
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5/4/2012 | Routine Inspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. Items in the reach-in fridge used for stir fry were at 60F. Items were from lunch at 13:00 and were immediately removed into the walk-in fridge unit to cool down. The fan on the hood broke which may be overlaoding the unit or the unit may be broken. If the fridge unit has been serviced and is working I need a copy of the invoice. Also need a copy of the invoice for the replacment parts for the hood fan. All other reach in fridge units are at 41F and there is ample storage to maintain stir fry product until unit is repaired. Unit cannot be used until it can hold 41F.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 41 degrees F or below to prevent bacteria growth. Reach-in fridge was holding at 60F.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitizer bucket has 0 ppm CL - corrected on site
- General Comments that relate to this Inspection
Handwashes stocked and cleanRestrooms clean and stockedAll violations from the last inspection conduced on 4-13-2012 have been correctedSushi rice is prepared appropately Observed good thawing technique All other reach-in/walk-in fridges <41FAll reach-in/walk in freezers <32Fraw Salmon 37FCrab meat 38FGeneral Cleanliness Good
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4/24/2012 | Routine Inspection 1st | 87 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- General Comments that relate to this Inspection
Handsinks fully stockedAll Reach-in Refrig were <40FBoth Sushi DIsplay cases were <37FTemps noted: Ahi @37F; Ono @37F; Octopus@38F; Hamachi @37F; Salmon @36F; Scallops @37FSanitizer buckets used to wipe Sushi knives and surface wiping - tested - 100 ppm CLSanitizer Dishwasher used for Sushi plates - tested - 100 ppm ClCustomer restroom clean and stocked
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4/13/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
* OK to stock food and open facility **Handsinks were fully stockedAll Reach-in Refrig. were <40FDishwashing to occur at restaurant (accessway door in-between facilities)Sushi cases condensate lines routed to Floor sinksAll Susi products to be procured from Commercial suppliers (Nevada Seafood)Walk-in Frzr on restaurant side to hold add'l product (-5 F observed temp.)All surfaces sanitized with Chlorine Bleach buckets - Test strips on-siteCustomer restroom clean and stocked
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2/22/2011 | Opening Inspection | 100 |
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