Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Sanitizer for towels cloudy, less than 50 ppm chlorine
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
|
Nov 13, 2006
|
99 |
-
VIOLATION OF SECTION 3-402.12 Freezing temperatures are not recorded or records are not maintained or provided as required for raw, raw-marinated, partially cooked or marinated-partially cooked fish served or sold in a ready-to-eat form, specifically:
Tags - keep for 90 days
REQUIRED CORRECTION: If raw, raw-marinated, marinated partially cooked or partially cooked fish are served or sold in a ready-to-eat form, the person in charge must identify each batch by name and date, measure the freezing temperature once per day, record the freezing temperatures and time to which the fish are subjected and shall retain the records at the food establishment in chronological order for 90 days beyond the time of service or sale. Each invoice from the supplier shall state the specific by species. A written agreement or statement from the supplier shall be provided stipulating that the fish are frozen to a temperature and for a time as required by rule. This agreement shall be updated once per year.
|
Jun 14, 2007
|
99 |
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Scoops for rice stored in water, at room temperature after lunch service
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
|
Dec 17, 2007
|
99 |
|
No violation noted during this evaluation.
|
May 6, 2008
|
100 |
|
No violation noted during this evaluation.
|
Oct 9, 2008
|
100 |
|
No violation noted during this evaluation.
|
Oct 29, 2008
|
100 |
-
VIOLATION OF SECTION 3-302.12 Working containers of food removed from their original packages are not identified, specifically:
Dry powder bulk foods (sugar, salt, flour) in plastic containers need to be labeled (discussed any liquid also need labels if not in original container)
REQUIRED CORRECTION: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food.
|
Apr 3, 2009
|
99 |
-
VIOLATION OF SECTION 3-402.12 Freezing temperatures are not recorded or records are not maintained or provided as required for raw, raw-marinated, partially cooked or marinated-partially cooked fish served or sold in a ready-to-eat form, specifically:
Freezing fresh salmon on-site used for sushi (raw); freezer temperature log not currently being done
REQUIRED CORRECTION: If raw, raw-marinated, marinated partially cooked or partially cooked fish are served or sold in a ready-to-eat form, the person in charge must identify each batch by name and date, measure the freezing temperature once per day, record the freezing temperatures and time to which the fish are subjected and shall retain the records at the food establishment in chronological order for 90 days beyond the time of service or sale. Each invoice from the supplier shall state the specific by species. A written agreement or statement from the supplier shall be provided stipulating that the fish are frozen to a temperature and for a time as required by rule. This agreement shall be updated once per year.
-
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:
Right side door gasket of upright 2-door cooler badly torn
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
-
VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Shelves below sushi counter need to be cleaned
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
Dec 1, 2009
|
97 |
-
VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Raw fish and chicken stored above fresh veggies and cooked foods in cooler
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
|
May 5, 2010
|
96 |
-
VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Raw fish and chicken found stored above fresh veggies and cooked foods in the cooler
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Rice scoops found in 75F water
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
-
VIOLATION OF SECTION 3-402.12 Freezing temperatures are not recorded or records are not maintained or provided as required for raw, raw-marinated, partially cooked or marinated-partially cooked fish served or sold in a ready-to-eat form, specifically:
Facility uses fish for sushi from another restaurant under same ownership and freezes fish at that location. Records are not being transferred to Lake Oswego location.
REQUIRED CORRECTION: If raw, raw-marinated, marinated partially cooked or partially cooked fish are served or sold in a ready-to-eat form, the person in charge must identify each batch by name and date, measure the freezing temperature once per day, record the freezing temperatures and time to which the fish are subjected and shall retain the records at the food establishment in chronological order for 90 days beyond the time of service or sale. Each invoice from the supplier shall state the specific by species. A written agreement or statement from the supplier shall be provided stipulating that the fish are frozen to a temperature and for a time as required by rule. This agreement shall be updated once per year.
|
Oct 13, 2010
|
90 |
|
No violation noted during this evaluation.
|
Oct 20, 2010
|
100 |
-
VIOLATION OF SECTION 3-402.12 Freezing temperatures are not recorded or records are not maintained or provided as required for raw, raw-marinated, partially cooked or marinated-partially cooked fish served or sold in a ready-to-eat form, specifically:
Salmon invoices and/or records stating product meets parasite destruction rule are needed for each purchase / batch
REQUIRED CORRECTION: If raw, raw-marinated, marinated partially cooked or partially cooked fish are served or sold in a ready-to-eat form, the person in charge must identify each batch by name and date, measure the freezing temperature once per day, record the freezing temperatures and time to which the fish are subjected and shall retain the records at the food establishment in chronological order for 90 days beyond the time of service or sale. Each invoice from the supplier shall state the specific by species. A written agreement or statement from the supplier shall be provided stipulating that the fish are frozen to a temperature and for a time as required by rule. This agreement shall be updated once per year.
-
VIOLATION OF SECTION 4-204.112 Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
One of two sushi display case refrigerator lacks a thermometer
REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
|
Mar 11, 2011
|
98 |
Restaurant representatives - add corrected or new information about Umi Sushi, 6334 Sw Meadows Rd, Lake Oswego, OR 97035 »