- General Comments that relate to this Inspection
CFPM completed on-line certification course and passed the ServSafe exam on fisrt attempt and was issued ServSafe certificate #12584620; expires on 7/12/2020. Certificate is posted in establishment.One new employee also took certification class and passed ServSafe exam on first attempt. Servsafe certificate #12696470; expires on 8/12/2020; employee is still pending to receive certificate by mail; will post certificate in establishment upon receipt.The CFPM from the previous inspection has been deleted; CFPM employed at other department of store.Sushi products in refrigerated case checked at 39 F and 40 F. HACCP temepratures are now being recorded on logs daily.
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9/14/2015 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on F130054 have been corrected. Temperature logs being filled out daily.sushi products being cooled in freezer to 40 F before being placed in display refrigerator.Sanitizer dispenser has been serviced; quat sanitizer checked at 200 ppm concentration. Check sanitizer daily with test strips as for proper sanitzer concentrations at all times.Manager will register for WCHD approved certification course and will have completed by 7/17/2015. Follow up to be conducted on 7/17/`2015
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5/27/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Temperature of two sushi packages checked at 47 F and 49 F; these products were prepared about 3 hours before. No temeprature monitoring being done; HACCP plan requires temeprature monitoring and appropriate corrective acttions. Must start doing temperaute monitoring and recording on HACCP logs and verify that cooling of sushi products to 40 F wihtin 4 hours is met.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
No quat santizer registered in sanitzer from dispenser for 3-compartment snik; call company to service dispenser to dispense at proper conentrations between 200 to 400 ppm. Supply sanitizer from other sanitizer dispenser to mainatin proper concentration in the mean time.
- General Comments that relate to this Inspection
Ambient temperature of sushi case checked at 32 to 37 F.Refrigerated prep units at 40 F.Cooked shrimp at 33 F in prep unit.Noted hand sink stocked and functional.One Certified Food Protection Manager of Smith's Store is currently acting as designated CFPM for sushi station. Must have one employee from sushi station complete an approved certification course by 7/17/2015.
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5/18/2015 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Manager is signed up for certification class on August 24th and 25th.One CFPM from Smith's Store has been temporarily assigned to this facility; WCHD certificate #M120315; expires 4/30/3017. Follow up will be conducted on 10/30/2014 to verify that WCHD that manager has obtained the WCHD certificate.
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8/13/2014 | Routine Reinspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Operator will have until 5/12/2014 to obtaine one CFPM and unitl 6/16/2014 to obtain a second CFPM in the event that the CFPM who is on leave for undetermined timeframe does not return.
- General Comments that relate to this Inspection
Ambient temperature of sushi case at 31 F. Twp suchi packages checked at 42 F to 44 F. Temperature rise taking place in case. Sushi packages are rapid cooled in freezer; temperature when removed from freezer was 36 F per cooling log. Operator will add line for product temperautre to temperature log to monitor and record temperaute of sushi packages at times set on log.Quats sanitizer tested at 200 ppm in 3-compartment sink. Check sanitizer daily as for proper concentrations.
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4/7/2014 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Facility has risk category 4; The Certified Food Protection Manager is currently on leave for two or more weeks. Must have one additional CFPM to provide required CFPM coverage by 5/12/2014
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Quats sanitizer tested much lower than 200 ppm with test strips. Have sanitizer dispenser serviced to keep at 200 ppm.
- General Comments that relate to this Inspection
Sushi products checked at 45 F; and 39 F. One sushi package at 54 F from batch of 3 packages prepared about 30 minutes before. Packages taken to walk-in freezer for rapid cooling. Ensure that all packages are cooled in freezer prior to placing in display case.Noted hand sink stocked and functional.Refrigerators noted at proper ambient temperatures. Provide one thermometer in center of display case; digital thermometer mounted at back of unit with readings of 31 to 32 F.pH of rice tested at 4.05; all pH at less than 4.2 on daily pH log.
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4/2/2014 | Routine Inspection 1st | 93 |
- [3] CFPM or person in charge present; certificates posted as required
Manager will complete an approved certification course by 9/2/2013 as noted on the 8/1/13 routine inspection to comply with CFPM coverage. Follow-up on this requirement to occur on 9/23/2013.
- General Comments that relate to this Inspection
Sushi Packages now being marked with time whe prepared and temperature being monitored to verify sushi cools to 40 F in 4 hours or less. Record temperatures in temperature logs. Rice now being cooled to about 45 F before it is used in preparation of sushi rolls.
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8/16/2013 | Routine Reinspection 2nd | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Internal prodfuct temperature of 3 sushi packages checked between 43 F and 50 F in refrigerated merchandiser. All sushi paackages removed to finish cooling in freezer at this time. Sushi products were prepared within 3 hours or less.Must follow HACCP procedures to cool all sushi products to 40 F or below in freezer before being placed in sushi mercandiser and monitor and record temperatures in logs.Failure to comply with this notice on next reinspection will result in assessment of reinspection fees and further enforcement actions.
- [3] CFPM or person in charge present; certificates posted as required
CFPM not currently in the area. Deadline of 9/2/2013 to comply with CFPM coverage requirement as noted on the previous inspection.
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8/13/2013 | Routine Reinspection 1st | 92 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
One package of sushi product checked at 45 F in sushi merchandiser. Package prepared about 5 hours before; sushi products must cool down to 40 F within 4 hours only. Per ssop; sushi is to be cooled first walk-in freezer for faster cooling and susuhi stocked in merchandiser from the freezer. Re-train staff to follow ssop and do monitoring to verify cooling to 40 F takes place within 4 hours.The temperature log has not been done on last two days. Ensure to fill out logs daily as per ssop.pH of rice is checked on every batch made. pH readings on logs at less than 4.2. However; pH for last two days not recorded on logs. Must monitor pH of rice and and write it on logs as per ssop.
- [3] CFPM or person in charge present; certificates posted as required
One CFPM who has obtained WCHD certificate is employed. However the CFPM is currently not in the area and leaves the area frequently for weeks at a time. One CFPM required to be poresent all hours of operation. Two CFPM's must be obtained to provide required coverage by 9/2/2013
- General Comments that relate to this Inspection
Noted hand sink stocked and functional.Quats sanitizer checked at 200 ppm concentration in 3-compartment sink.Ambient temperature of sushi merchandiser at 36 F.
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8/1/2013 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 2/22/2013 have been completed.Temperatures of refrigerated equipment and sushi products and pH readings on sushi rice to be recorded on logs dailyCFPM must complete an approved cerification course by 4/22/2013.
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3/1/2013 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the construction inspection conducted on 2/14/2013 have been corrected.Ok to issue permit to operate.Quats sanitizer tested at 200 ppm in the 3-compartment sink.Risk category 4 assigned. Facility must provide coverage all hours of food operations with Certied Food Protection Managers who have completed a Washoe County apoproved certification course by 4/22/2013.Sushi prepared on site and packaged and sold only from display case in this store only. Sushi packages marked with a one day shelf life.Facility must provide a HACCP plan and food safety standard operating procedures by 3/1/2013.HACCP plan and temperatures logs must include temperature readings of sushi packages to ensure that temperature of fish and seafood will be at 40 F or below within 4 hours after packaging.Provide consumer advisory on risk of illness when raw animal foods are consumed.Facility open to the public as of last Tuesday.
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2/22/2013 | Opening Inspection | 100 |
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