Comments
This pre-licensing inspection was completed in response to a request from the owner. In order for a Food Service Operation license to be issued, the following must be completed: 1) Have a licensed plumber test the main backflow preventer and provide documentation that the test was completed. 2) From the plan approval letter - "Calculations based on the FDA’S Food Plan Review Guide, Section III, which is available at http://www.fda.gov for determining hot water demands, were made based on the number of fixtures requiring hot water indicated on your plans. This calculation specifies that a primary hot water generator should be a minimum of 108,642 BTU or 22 KW per hr, or it should provide 11 GPM at a 90 °F rise if tank-less. This assumes a seventy (70) percent efficient hot water generator for the non-tank-less units and an incoming water temperature of forty (40°) F degrees. Although your specific hot water requirements may differ from this calculation, installing the appropriately sized hot water tank will assure that you will have an adequate supply of hot water to meet peak demand." The hot water heater that was observed in the mop sink closet was a RUR- 98i. Based on the specs, this unit is only able to provide 5 to 4 GPM. This is significantly less than what is required. A Hot water capacity test will need to be completed to ensure the FSO has enough hot water supply during peak demand. Ensure the Hot Water heater is turned on to the highest output. A hot water check will be completed at the next final inspection. 3) Provide a mop hanger in the mop closet over the sink for proper mop storage. 4) Provide a properly located working temperature measuring device in the walk-in cold holding unit. All cold holding equipment shall be supplied with internal temperature device even with the digital units built in. These devices shall be installed in the warmest location of the unit (in the front by the door). 5) Provide approval inspection report from the building/fire departments. Submit a final Certificate of Occupancy once provided by building department. 6) A splash guard shall be provided on the left side fry/hot line hand sink. The sink is with in 18 inches of the Food Preparation sink. To prevent contamination, a splash guard is required. 7) A splash guard shall be provided at the front hand washing sink between the hand sink and food preparations sink. 8) Backflow prevention on the main water line shall be provided with a funnel to drain so water is not leaking on to the floor of the mop room. 9) Correct the plumbing on the front food preparation sink so water is not leaking onto the floor. 10) Provide additional lighting in both rest-rooms so at least 20 foot candles of light is provided at the hand washing sink. 11) Provide a Signed application (provided at final inspection) and proper payment ($630) for the class 4 FSO license. 12) Provide letter from raw sushi meat provided verifying meats will be properly frozen for pathogen destruction. Each supplier for sushi grade meats needs to provide this document. Review documents provided with the inspection email. Recommend registering the Person In Charge for a Level II food safety class/exam. Recommend working the illness training verification of employees (see attachment). Ensure all equipment and utensils that are used with-in the operation are able to fit into the 3 compartment sink. Due to the size of the sink basins, a restriction will be placed on the license and enforced as needed. A restriction will be placed on this license regarding the shared grease interceptor, and waste refuse with the entire building. Operator plans to hot hold sushi rice and discard the rice after a few hours (2 hours - 4 hours). If hot holding is not use, operator plans to develop a TILT procedure. See handout provided with the inspection email. This is not a final list and is subject to change upon additional inspections. Please contact the Health Department once the above items are complete and the facility is ready for a final pre-licensing inspection.

Inspection Information