Afc Sushi @ Pacific University, 2043 College Way, Forest Grove, OR 97116 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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.
Prep-top 2-door cooler: Imitation crab at 40°F. Prep-top 1-door cooler: Inoperable at 70°F (See violation). Walk-in freezer: All food items 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.
No hot food available.
- Information: Dishwashing Methods:
High temperature dishwasher at 180°F. Test strips and thermometers available.
- 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.'
|
02/23/2016 | Semi Annual Food | 100 |
- 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.
Prep-line cooler (2-door): Ambient air 39°F, tuna 37°F. Prep-line cooler (1-door): Ambient air 40°F. Walk-in freezer: All food items frozen. Boxed and ready salmon sushi 42°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.
No hot food available during time of inspection.
- Information: Dishwashing Methods:
High temperature dishwasher at 180°F. Sanitizing bucket at 200 ppm quat.
- 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:
Please ensure that cooked rice is not out of temperature more than 4 hours. It is recommended that operator use a sticker (for time-keeping) after it is pulled from rice cooker to ensure safe handling of rice and time-keeping.
|
09/14/2015 | Semi Annual Food | 100 |
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