- General Comments that relate to this Inspection
HACCP Plan follow up - Sushi Rice-Observed in restaurant at hostess station sign posted stating - this facility will not be doing sushi anymore. - Verified no sushi rice in facility - No Sushi operation at Bar Area. No HACCP plan needed.
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12/21/2015 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Large drink refrigerator @ 40 f - all drink dates current.Reach in coolers @ 40 f; All drink products stored properly and dates current. Ice bin clean and scoops stored properly. Bar ware clean and in good condition.Bar guns and holder clean - drain hoses installed properly - no leaks observed. Bar glasses clean and stored in clean location. Dish machine @ 50ppm.
- General Comments that relate to this Inspection
Notes:Walk in cooler 40 f; Salmon (wrapped) @ 38 f; Chicken (raw) 37 f; Veggies 38 f; All kegs stored on other side of cooler and lines installed properly; clean and no leaks. Condensation unit in good condition - nol leaks. Walk in freezer @ 0 f - All food products packaged properly and frozen. Reach in coolers @ 40 f; Veggies 38 f; chicken 38 f; beef 38 f. Inside coolers clean and well maintained. Reach in freezer @ 0 f; All food products frozen. Prep area clean and organized. Utensils; cookware clean and stored in clean location. Non food items clean. All spices containers clean and well maintained.Hood/grill/stove (inside)/fryers clean and well maintained. Screens for hood being clean while onsite. Make up cooler - cutting board in good condition. Handsink operational & stocked properly. *Prep areas downstairs clean and well maintainedKnives and storage clean - FRP walls clean. Dry storage and food bins clean. All food products stored properly on shelves.Prep sink operational and no leaks observed. Prep sink area clean and well maintained.Floors clean. *Warewashing area clean. Dish machine @ 50 ppm. Sprayer area clean and sprayer working properly. 3 compartment sink operational - no leaks observed.Ice machine clean - scoops stored properly and clean. Floors and equipment clean. Sushi area: Salmon @ 38 f; Tuna 37 f; Eel 37 f; All sushi items stored properly in sushi case. Sushi chef area - knives stored properly in ice and cutting board clean - in good condition. Sushi items clean and well maintained. Knife bag clean and stored in area away from food prep. Microwave clean. Handles clean. Observed proper food prep in sushi area. Handsink stocked and accessible. Observed hand washing in between duties. Server room - handsink stocked and accessible. Glassware clean and stored in clean location. Reach in cooler @ 40 f; All drink items have current dates. Sani bucket @ 200ppm.Restrooms clean and stocked properly. Sinks & toilets ok and operational.Customer area clean and well maintained.*Discussed no bare hand contact with ready to eat food items with owners during inspection.
- General Comments that relate to this Inspection
Notes:Large refrigerator @ 40 f; All drink products have current dates.Freezer 0 f. All food products frozen.Dry storage clean and all products stored properly. Ice machine and bin clean - scoop stored properly & clean. Handsink stocked and operational. 2 compartment sink operational and no issues. Utensils clean and stored in clean location. Floors & customers area clean and well maintained.
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7/28/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Opening inspection:Handsink operational - soap & p-towels2 comp sink operationalIce bin & machine clean - Drains properlyFloors - ok ; wall- okLarge refrigerator @40 fFreezer 0 f - all food frozen Will be serving coffee & pastries Restrooms - okMop sink area - ok.
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6/26/2015 | Opening Inspection | 100 |
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f. All dates current on drink products. Ice bin clean and scoop stored in clean location. Bar ware clean and stored in clean location. Bar gun and holder clean. Drain hose snug and no leaks. Floors and bar area clean.
- General Comments that relate to this Inspection
Notes:Walk in coolers (downstairs) @ 40 f; Salmon @ 38 f; Veggies 38 f. Walk in freezer (downstairs) @ 0 f. All food products frozen.Prep areas clean and well maintained. Dry food products (downstairs) stored properly and clean. All dates current on prepackaged items. 2 comp sink (downstairs) operational and clean. No leaks in plumbing.Kitchen area: Handsink stocked and accessible.Drawer coolers @ 38 f. Veggies @ 39 f; Sliced tomatoes 38 f. Egg rolls @ 39 f. Reach in coolers @ 40 f; Noodles @ 39 f. Egg rolls out of the fryer @ 171 f.Rice cookers: Rice @ 175 f. Equipment clean and well maintained. Utensils and cookware clean.Sauce and spice containers clean and stored in clean location.Icde machine clean and scoop stored properly.**Observed proper food handling onsite*Sushi Bar area: Sushi cases - Tuna @ 39 f; Salmon @ 38 f; Eel 38 f. Prep area clean and well maintained. Knives clean and stored in ice bath.Handsink stocked and accessible.Rice cooker: @ 150 f. 3 compartment sink operational. No leaks. Set up for wash; rinse; sanitize. Dish machine @ 200ppm. Floors; walls; and counters clean.Restrooms clean and well maintained. Customer area clean and well maintained. Menus and bill folders clean and well maintained.
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1/23/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f. All drink products have current dates. Ice bins clean and scoops ok. Handsink stocked and accessible. 3 comp sink operational - no leaks. Floors and counters clean.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Veggies 38 f; chicken 38 f. All food stored properly; labeled; and dated.Walk in freezer @ 0 f. All food products frozen. Reach in coolers @ 40 f. Chicken 38 f; Shrimp 39 f; Salmon 38 f; Eel 38 Rice cooking @ 150 f. Prep areas: cutting boards clean and in good condition.Handsinks stocked and accessible. 3 compartment sink set up for wash; rinse; santize. Sprayer in good condition. Ice machine clean and scoops stored properly.Equipment clean and well maintained. Dish machine @ 50ppm.Server area clean and well maintained. Cookware; utensils; plates; and glasses clean and stored in clean locations.Bathrooms clean and stocked. Floors and counters clean.Customer area clean and well maintained. *Observed handwashing onsite.
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9/9/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.General Notes:-hand sinks stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-sushi case 37F -all sushi checked at 38F-40F-front sushi reach-in 38F -spicy tuna mix 37F-sushi knives stored in ice water-sushi rice pH checked at 4.0-4.5 *ensure rice is maintained at a pH of 4.2 or less-per operator; all sushi received frozen with the exception of salmon-dishwasher at 100 ppm chlorine-wiping cloth sanitizer bucket at 100 ppm chlorine-chemical test kits provided-hot holding: miso soup 190F-kitchen reach-in at 38F -raw chicken 39F-walk-in 37F -raw chicken 38F-39F-raw product stored properly - no cross-contamination issues noted-freezers less than 0F-discussed cooling procedures for rice with no problems noted-*ensure designated hand sink is marked and stocked in downstairs prep. area-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for 48 hours after symptoms stopAdditional CFPM:Khoun ChanthalouenM120314exp 2/28/17*Check your score at www.washoeeats.com
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11/27/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink stocked-reach-ins less than 40F-ice bin scoop stored properly-ice machine clean; scoop stored properly-all glassware washed and sanitized in kitchen dishwasher checked at 100 ppm chlorine-chemical test kits available-restrooms stocked and clean-alcohol advisory sign provided to operator. Ensure sign is posted in a conspicuous location.
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11/26/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Facility adding sushi to menu -sushi case installed and sealed properly; holding at 35F-38F-prep surfaces and cutting boards clean and in good condition-sushi supplied by Yee Chong Hon Co and Sierra Meats*ensure sushi is received frozen and keep frozen until use-rice must be maintained at pH of 4.2 or below-ensure pH strips are available and each batch sushi rice is measured using "slurry" method with a pH of 4.2 or less and record on logs-sushi knives to be washed; rinsed; sanitized and air dried every 4 hours or stored in ice water-food-grade gloves to be used by all sushi chefs and any employees that handles ready-to-eat sushi*Ok to begin sushi operation. Facility Risk Category will be increased from a Risk Category 3 to a Risk Category 4. At least one CFPM must be on-site during all sushi prep/service *Ensure Raw/Undercooked Advisory is posted as required.
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2/6/2012 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Hand sink not stocked with soap. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Corrected on-site.
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink stocked-reach-ins less than 40F-ice scoops stored properly-all glasses washed in kitchen dishwasher-restrooms stocked and clean-alcohol advisory sign provided to operator
- General Comments that relate to this Inspection
Notes:-make-up unit at 38F -raw beef and pork 37F-39F-raw chicken 39F-cook-line reach-in at 39F -raw chicken 40F -raw shrimp 42F-hot holding: -rice 150F-160F-walk-in at 40F -raw chicken 37F-walk-in freezer less than 0F-food stored 6" above ground-raw product stored on bottom shelf - no cross-contamination issues noted-ice machine clean; scoop stored properly-high temp. dishwasher at 180F for rinse cycle-server station hand sink stocked-hot holding: -soup 200F-chemicals labeled and stored properly-restrooms stocked and clean-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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6/17/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted -all sinks functional with hot and cold running water-hand sink stocked with soap and paper towels-reach-ins equipped with therm.-3-comp. sink used for wash; rinse; sanitize-chemical test kits available*ok to issue permit to operate
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2/22/2011 | Opening Inspection | 100 |
- General Comments that relate to this Inspection
The following items must be corrected prior to operation: -clean walls under prep sink and behind reach-in refrigerators -seal open area behind three-comp. sink to wallGeneral notes:-all cold holding units equipped with thermometers and holding below 40F for refrigerators and below 0F for freezers-all sinks functional with hot and cold running water-all hand sinks stocked with soap and paper towels-dishwasher checked at 200F for rinse cycleOk to issue permit to operate.*Note: Facility kitchen is located in the same building as the West Second Street Bar (F910075) and facility dinning area is located in its own separate room with sliding glass partition. Please be advised that smoking in either of these two facilities would be a violation of the Nevada Clean Indoor Air Act as food will be transported through the bar to the dinning area. Therefore; smoking will be prohibited in both facilities. The owner of facility F910075 has provided a written statement that no smoking will be allowed in facility F910075 and "No Smoking" signs have been posted.
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1/6/2011 | Opening Inspection | 100 |
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