- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed used knives stored on magnetic knife holder without first washing and sanitizing them. Dishwasher cleaned and sanitized the knives and knife holder during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Rice paddle stored in 68F water between uses. Please see #5 below.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Door gasket on back room refrigerator is torn.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-303.11 Lighting is not adequate, specifically:
The light in storage room does not work.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
empty bottles observed stored in sushi line had wash sink. Bottles were removed to make handwash facility accessible.
- 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.
Sushi prep line fish coolers: 41F, 40F, 40F Back kitchen fridge for fish storage: 38F Back room fridge for produce storage: 35F Kitchen prep cooler: 41F Sushi freezer:14F
- 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.
Steamed rice=146F Sushi rice is timed with a 4-hour discard time.
- Information: Dishwashing Methods:
Dishwasher final rinse temperature reached 190F .
- 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: 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.'
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10/14/2015 | Semi Annual Food | 94 |
Restaurant representatives - add corrected or new information about Sushi Hana 9, 16937 65th Ave, Lake Oswego, OR 97035 »