- 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.
>On the last inspection, food workers were not washing hands when required. *Today, good hand washing was observed. This violation has been corrected. >On the last inspection, raw foods were improperly stored thereby increasing the risk of cross contamination. *Today, raw foods were properly stored below ready-to-eat foods. Raw shell eggs were stored on the bottom shelf in the walk-in cooler and the soy sauce was protected at the prep table. This violation has been corrected. >On the last inspection, potentially hazardous foods stored in the 2-door cooler at the sushi bar was holding above 41 F. *Today, there were no foods stored in this cooler. All other coolers were holding at or below 41 F. This violation has been corrected. >On the last inspection, several drain flies were observed in the facility. *Today, there were no flies observed in the facility. This violation has been corrected. >On the last inspection, wasabi and ginger were out on the track bar between customers. *Today, the wasabi and ginger is stored in the reach-in cooler and is given to customers upon request. This violation has been corrected also. In addition to the priority and priority foundational violations, many of the core violations remain corrected at today's visit. Good job!
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01/12/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Observed a container of noodles stored under a case of raw shell eggs. Observed two containers of soy sauce stored on a shelf under the prep table in the back where a food worker was actively cutting raw chicken. Some of the liquid was dropping on the outer surfaces of the soy container. **CORRECTION** The noodles were discarded. The soy containers were moved back and the juice was cleaned upon request.
- 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:
Observed potentially hazardous foods stored in the 2-door cooler at the sushi bar with measured internal temperatures as follows: tuna 49 F, salmon 51 F, cooked vegetables 66 F, cooked fish skins. **CORRECTION** The fish, vegetables, salmon, and tuna were discarded upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Observed frozen calamari thawing on the floor in a bowl of water in the kitchen. **CORRECTION** The calamari was taken to the walk-in cooler to finish thawing. Thaw foods in one of the approved methods noted below.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically:
Observed several live drain flies in the kitchen area. **Eliminate all harborage conditions and thoroughly clean areas where flies are breeding. A reinspection will be conducted within 14 days to verify that the violation has been corrected.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
>There are several containers of ready-to-eat foods stored on the conveyor belt uncovered. >Observed containers of ready-to-eat soup, noodles, and fish stored on the floor in the kitchen and walk-in cooler. **CORRECTION** The foods on the conveyor were covered. The foods on the floor were moved to shelves during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-306.12(A) *PRIORITY FOUNDATION* Condiments are not properly dispensed or protected from contamination, specifically:
Observed containers of wasabi and ginger stored on the tables between customers. **CORRECTION** The containers were removed upon request. Do not store in this manner to prevent possible contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-502.13 Bulk milk dispensing tubes are not cut on the diagonal, or single-service or single-use items are reused, specifically:
Observed food worker to wash in the dish machine several single service 'clam shell' containers for reuse. **CORRECTION** The containers were discarded upon request.
- 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:
The gaskets on some of the coolers are torn and have been repaired with duct tape. This tape is absorbent and not effectively cleanable. **Please repair according to manufacturer's recommendations. Use materials that are cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
There are several damaged places in the kitchen walls and floor. The cove base is peeling away from the wall in certain areas. **Repair these areas so they are smooth, durable, non-absorbent, and easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
There are accumulations of food debris and grease in many areas of the kitchen, especially in the hard to reach places under the cooking and cooling equipment. **Thoroughly clean these areas and increase the regular cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-303.11 Lighting is not adequate, specifically:
The light is burned out in the display cooler in the dining area. **Please repair or replace the light.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed a food worker to handle dirty dishes and then begin to put away clean dishes without washing hands between activities. **CORRECTION** Food worker was stopped and instructed on when to wash and was observed to wash hands with soap and water before returning to work.
- 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-- 40-43 F (tuna, crab, cream cheese) 3-door cooler at sushi bar-- 41-43 F (salmon, tuna, noodles, crab) 2-door cooler at stove-- 41 F (noodles, egg roll) 1-door display cooler in dining area-- 37 F. 3-door sushi freezer: -2 F. Reach-in & chest freezers holding things frozen.
- 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.
Hot holding temperatures: rice warmers 164 F; soup warmer 189 F.
- Information: Dishwashing Methods:
3-compartment sink available. Automatic low temperature dish machine: wash 120 F/100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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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09/08/2015 | Semi Annual Food | 79 |
Restaurant representatives - add corrected or new information about Sushi Train, 19239 Sw Martinazzi Ave., Tualatin, OR 97062 »