Mio Sushi, 1255 Nw 185th Avenue, Aloha, OR 97006 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Cut lettuce and fish eggs are kept out at 54-62 F at sushi prep area. From now on operator will have employees discard these items at the end of lunch. These items will be added to time marking procedure to ensure they are not out at room temperature longer than four hours. CORRECTION: items time marked for discard at end of lunch when this facility closes.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
This facility is using wiping cloths to cover food. Do not use wiping cloths in contact with food. Discussed using paper towels, cheese cloth or small coolers.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
All refrigeration holding food at 36-41 F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Rice warmer- 170 F Miso soup- 170 F Sushi rice is time marked
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Dishwasher ran at 118 F with 200 ppm chlorine Handwashing sinks stocked
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Remind all employees not to dry hands on wiping cloths. These are for cleaning surfaces only not hands. If hands are dirty wash them with soap and warm water then dry them with paper towels only. Do not store cloths on person. This encourages drying hands on cloths.
|
11/24/2015 | Semi Annual Food | 95 |
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
walk-in cooler 37.5 F kitchen prep top 38 F, shrimp, chicken, cabbage top load fridge : 37 F, noodles glass door fridge 40 F sushi prep counter: reach-in 40 F, left fish display case 40 F; right fish display case 39 F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
cooking temps: kimchee soup 199 F, chicken off the grill 187 F miso soup 172F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 124 F with 50 ppm chlorine.
- Information: The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted. Online Food Handler testing available at http://orfoodhandlers.com/
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
|
06/04/2015 | Semi Annual Food | 100 |
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