GENKI SUSHI RESTAURANT, 4751 RIVERSIDE DR, Chino, CA - Restaurant inspection findings and violations

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Business Info

Name: GENKI SUSHI RESTAURANT
Type: Public Eating Pl (100-149 Seats )
Address: 4751 RIVERSIDE DR, Chino, CA 91710
County: San Bernardino
Total inspections: 5
Last inspection: 11/15/10
Comment: Food
Score
90
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Inspection findings

Inspection Date

Type

Score
  • Food Worker Certification (-2 points)
    All food handlers shall obtain a valid food worker certificate within 14 days of employment. (33.0410, 33.044)
    Provide the 6 missing food handler cards.
  • Food contact surfaces: clean and sanitized (-4 points)
    All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
    Set up a sanitizer bucket to keep all in use cloth towels in between uses instead of scattered all over food contact surfaces as observed during inspection.

    Repair the dishwasher to dispense sanitizer properly.

    Ensure that the person in charge of dishwashing follow the proper 3 steps procedure in the 3 compartment sink.The employee wash with water 70 F ,rinse ,and without completely drying the utensils took to use at the sushi bar.
  • Food separated and protected (-1 point)
    All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) All food shall be stored, prepared, displayed or held so that it is protected from contamination.
    Place all personal items in a designated area.Observed (cell phone,personal shopping bag)on the shelves in the dry storage area.

    Store the oil in a different area other than next to the chemicals in the mop room.

    Thoroughly clean the grease build up on the hood's filter in order not to contaminate the food been cooked with grease dripping from the filters.

    DO NOT place any container on the ice cubes in the soda prep station.

    Keep all food items above the floor in the walk in cooler and freezer.

    Keep raw eggs on the bottom shelves in the walk in cooler.
  • Adequate handwashing facilities supplied & accessi (-2 points)
    Handwashing soap and towels or drying device shall be provided in dispensers
    dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing. (113953, 113953.1, 114067(f)). Handwashing sink is not separated from a warewashing sink by a 6 inch high metal splashguard or 24 inch separation. (113953) Handwashing sinks shall not be obstructed, inaccessible, used improperly or kept unclean. (113953.1)
  • Floors, walls and ceilings: built, maintained, and (-1 point)
    The walls / ceilings shall have durable, smooth, nonabsorbent, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114257, 114266, 114268, 114268.1, 114271, 114272) Cleaning must be an approved dustless method. (114268.1) Mats and duckboards, if used, must be removable and easily cleanable. (114272) Open-air barbecues or wood-burning ovens floor surfaces must extend a minimum of five feet and be impervious or easily cleanable. (114143(d))
    Thoroughly clean the dust build up on the walls in the kitchen.

    Repair the peeling paint in the ceiling of the back kitchen.

    Replace the broken tile in the men's restroom.

    Clean the dust build up on the vents in the restrooms.

    Clean thedust build up on the fan guards in the walk in cooler and freezer.


    • Post inspection comments:
    NOTES:
    The facility need to fax the HACCP plan for for sushi rice and a new lab testing for sushi rice pH .Contact Francis @ (951)479-7787 to schedule an appointment to take a sushi rice sample.

    Facility will be reinspected after 3 weeks to follow up on correction of mentioned violations. Failure to comply will result in charging $104.0 /hour for follow up visits.

    Fax a valid manager certificate .Observed an expired one.
 11/15/10Inspection - Routine90
No violation noted during this evaluation. 12/29/09Inspection - Routine92
No violation noted during this evaluation. 6/8/09Inspection - Routine90
No violation noted during this evaluation.

Post inspection comments:
This facility is required to submit HACCP plan for sushi rice. Sample of the plan was given to manager. Submit the HACCP plan in one month. Please contact your regular inspector: Isaac Amanios at 909-458-9673 or iamanios@dph.sbcounty.gov.

Sample of sushi rice shall also be sent to approved lab for pH verification. Call our office for info. Once the pH is verified, check pH of sushi rice daily with pH test strip. Maintain pH log.
12/18/08Inspection - Routine92
No violation noted during this evaluation.

Post inspection comments:
A grade posted

Will reinspect warewahing machine.
3/26/08Inspection - Routine92

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