- General Comments that relate to this Inspection
Routine Reinspection:All violations from 03/24/2015; abated. Handsink repaired and functional****Mr. Joon Kuture will register at Washoe County Health District (Certified Food Protection Manager)....
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3/27/2015 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.All sushi cases must have thermometers***
- [1] Wiping clothes: clean; use restricted
Observed main sushi line without a sanitizer bucket; facility shall maintain a sanitizer bucket with 50-100ppm chlorine or 200-400ppm quatinary ammonia. (this is critical for cross-contamination prevention)
- [4] Number; convenient; accessible; designed; installed
Main handsink observed with hot-water turned off; handsink must remain accessible at all times for effective handwashing. ***correction on-site***
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; red snapper at 39F; tuna at 38F; octopus at 37F; salmon also 37F.Hot-holding checked good; steamed rice holding at 181F; miso soup at 154F.Reviewed importance of maintaining all handsinks accessible/stocked/clear.Dishwasher checked at 50-100ppm chlorine.Recommend date labels on all potentially hazardous/TCS foods to ensure products are not held for greater than (7) days.Consumer advisory posted on menu.Joon Kuture must take ServSafe certificate to Washoe County Health District and register as a Certified Food Protection Manager.Reinspection on 03/27/2015 (please perform a deep cleaning on kitchen prior to reinspection)
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3/24/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 03/04/2014; corrected.Refrigeration unit has been replaced with a new commercial (NSF) unit.
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3/7/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed small reach-in refrigeration near handsink operating at approximately 58F; all hazardous foods moved to another refrigeration and or discarded. Repair or replace refrigeration unit to ensure cold-holding of 40F or below.
- [1] Wiping clothes: clean; use restricted
Facility shall maintain a sanitizer bucket on main line during all operational hours; maintaining wiping cloths in sanitizer solution will help prevent cross-contamination.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Inspector recommends glove use with all ready-to-eat foods such as sushi (please try to minimize bare hands with all ready-to-eat foods).Cold-holding checked good; tuna at 38F; salmon at 37F; octopus 37F; mackerel at 39F; hamachi/yellow tail 38F.Hot-holding checked good; steamed rice at 166F; miso soup cooking at 188F; tempura holding at 136F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Handsinks checked stocked and functional; reviewed handwashing and importance of gloves with ready-to-eat foods.Reviewed employee illness policies***
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3/4/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 02/14/2013; corrected.
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2/19/2013 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher checked at <50ppm chlorine on final rinse sanitization; facility shall repair dishwasher to maintain 50-100ppm chlorine on final rinse sanitization. Use three-compartment sanitization procedures until unit is repaired.Reinspection required****
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-seal areas on front line with bare wood exposure; all surfaces in food preparation area must be smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean the following areas: reach-in refrigeration systems and freezers; racks in walk-in refrigeration unit; handles on equipment; and handsink faucet handles. (maintain all surfaces in food preparation area clean to prevent cross-contamination)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding sushi checked good; tuna at 38F; crab at 41F; eel at 42F; hamachi (yellow tail) at 39F; shrimp at 42F. Hot-holding checked good; miso soup at 178F; steamed rice at 182F.Facility must be careful to use handsinks for handwashing only; do not place items in handsinks; block handsinks; or thaw anything in handsinks (even if wrapped). Handsinks are for handwashing only*****All refrigeration and freezer temperatures checked within regulation; walk-in refrigeration checked at 36F.Reviewed handwashing procedures and recommendation for glove use when preparing ready-to-eat sushi.Please maintain a regular deep cleaning schedule.Reinspection on 02/19/2013
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2/14/2013 | Routine Inspection 1st | 94 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No pH monitoring strips/meter for checking rice acidity. Obtain and test rice to ensure pH below 4.6. *See notes*
- General Comments that relate to this Inspection
Hand sinks stockedFacility generally cleanCold holding 40F or below-display cases @ 38F; 37F-make up unit @ 40FHot holding @ 139F*Product set out for hot holding is very small amount. Used or thrown out within 2 hours.*Sanitizer clothes used at end of each shift to prevent chemical contamination of food product. Stations are completely broken down after each shift (4 hours) and all tools are sent through dishwasher. Sushi chefs then wash; rinse and sanitize work stations with bleach water @ 50 ppm chlorineRaw product stored below ready to eat product. Dishwasher @ 50 ppm chlorine and 115F*Discussed temperature with operator and the need to have it at 120F minimum. He will have a person out to service machine to ensure 120F or higher.**Rice appeared to be at 4.6pH; but strips were unclear. Facility makes small batches of rice in general; but there is a small amount of carryover from shift to shift. Operator will obtain strips or a meter and inspector will work with operator to ensure that pH is 4.6 or below.
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2/14/2012 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
Several areas could use some cleaning to prevent potential hand contamination. Specific areas include - hand sink faucet handles; toaster oven handles; outside of dry storage bins; crumb roll breading material containers. Clean thoroughly to ensure that product and hands do not become contaminated through handling.
- General Comments that relate to this Inspection
Facility clean-floors clean-Equipment cleanHand sinks stocked-each sushi position has own hand sinkKnife storage racks clean; only clean knives storedRaw product stored correctlyRefrigeration all 40F or below-sushi display cases @ 40F-salmon - 39F-unagi - 39FMake up units from 38F - 40FSanitizer bucket kept on front line for countertops-200ppm chlorine. **Reviewed proper sanitizer concentration as well as how to make with operator.-Cutting boards are changed out every few hours and sanitized in dishwasherDishwasher was down at time of inspection. Dishes being washed in 3 compartment sink and chlorine sanitizer. Sanitizer at 50ppm chlorine. Repair scheduled.Sushi rice @ 4.2 pH **Reviewed slicer cleaning with operator. Discussed risks invoved and related outbreaks.
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3/9/2011 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Microwave and toaster oven in back had food build up on them. Clean and sanitize thoroughly to prevent potential hand contamination.
- General Comments that relate to this Inspection
Overall; facility is very clean; including behind shelving and counters.Hand sinks are stocked**Recommend installing splash shields for hand sinks in front; where space is cramped and some food products are at risk from splash.All refrigeration 40F or belowDisplay cases @ 39F or below-salmon - 38F-ahi - 38FRice acidification adequate-all rice disposed of at end of day if left over**Some items - tempura items - are kept for two hours only at approximately 125F. These items should have the time marked on them to ensure that they are not held longer.**Discussed sanitization of cutting boards and thawing sink for chicken with Joon. Cutting boards at front must be removed and cleaned and sanitized at least every 4 hours. Thawing sink must be washed; rinsed and sanitized after every thawing event. Sanitizer concentrations reviewed.**Joon needs to register his servsafe with Washoe County by 8/31/2010
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8/18/2010 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw product stored above ready to eat products. Store all raw products below ready to eat foods to prevent potential contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning of equipment needed. Front of line drawers; toaster ovens; and lids of kitchen pans could use cleaning to maintain sanitary conditions.
- General Comments that relate to this Inspection
Hand sinks stockedAll refrigerators and display cases 40F or belowChemicals stored correctlyFreezers okRestrooms okDishwasher @ 100ppm chlorine - all dishes washed in 3 comp sink with soap; then run through dishwasher**Discussed need to hold hot foods above 140. A small amount of tempura was held at approx. 110F. Normally this is disposed of after used up; but upon discussion with operator; this sometimes is longer than a four hour period. Operator will mark time on product and dispose any leftovers after 3 hours.**Discussed need to discard any breading material that is used with raw meats. Another option is to keep the breading product 40F or below at all times.
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2/25/2009 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**Ok to issue permitHand sinks okDishwasher ok - 50 ppm chlorineNo leaksReefer units @ 40F or belowSushi cases 40F or belowRestrooms okFacility is risk category 4**Facility has 60 days to obtain a Washoe County certified food manager. Either Joon can register his or his wife once she finishes the class.
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8/13/2008 | Opening Inspection | 100 |
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