- In-use Utensils
In-use food utensils are not properly stored, specifically:
Correction: 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 water held at a temperature of 140*F (60*C) or more, or 41°F (5°C) or below, if the container is cleaned as required.
Post violation: Rice scoop is stored in 68 degree water.
Rule: Violation 10A, Not Critical Violation of OAR 3-304.12
- Freezing Records
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:
Correction: 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 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.
Post violation: Freezing temperature for on site fish freezing is not recorded.
Rule: Violation 2D, Not Critical Violation of OAR 3-402.12
- Warewasher, Wash Solution Temperature
The temperature for the wash solution of spray type dishwashers is not adequate, specifically:
Correction: REQUIRED CORRECTION: The temperature of the wash water solution in spray-type warewashing machines shall be: 1) For a stationary rack, single temperature machine, 165°F (74°C); for a stationary rack, dual temperature machine, 150°F (66°C); for a single tank, conveyer, dual temperature machine, 160°F (71°C); and for a multitank, conveyer, multitemperature machine, 150°F (66°C). The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F (49°C).
Post violation: Water temperature for dishwasher reached to 112 F after 4 runs.
Rule: Violation 19D, Not Critical Violation of OAR 4-501.110
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher wash temperature at 112 F and dispensing 50 ppm chlorine.
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Line 2-door prep top = 39 F
Line single door prep top=41 F
Back kitchen glass door refrigerator= 40 F
Front glass door reach-in= 38 F
Large vegetable storage refrigerator= 40 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Rice for sushi preparation is time marked with 3.5 hour discard time.
Soups hot holding= 165 F
Steamed rice= 154 F
Shrimp cooking= 185 F
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Repeat Violation
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
- Food Handler Certificate
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/
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11/16/2010 | Semi Annual | 94 |
- Cleaning Procedure
Food employees do not use the proper cleaning procedure for washing their hands, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees shall clean their hands by using a cleaning procedure of approximately 20 seconds that includes vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 10 to 15 seconds, followed by a thorough rinsing under clean, running water.
Post violation: Observed and employee who just finished moping the floor, rinse his hand in mop sink then wash his hands at the 3 compartment sink using dish detergent as hand cleanser.
Rule: Violation 12B, Critical Violation of OAR 2-301.12
- Where to Wash
Food employees are not washing their hands in an approved handwashing lavatory, specifically:
Correction: REQUIRED CORRECTION: Food employees shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
Post violation: Observed food employee wash his hands in mop sink and later in the three compartment sink in kitchen.
Rule: Violation 13A, Not Critical Violation of OAR 2-301.15
- Wiping Cloths, Use Limitation
Wiping cloths are not properly used or stored, specifically:
Correction: 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.
Post violation: Wiping cloth is not kept in sanitizer solution between uses.
Rule: Violation 21A, Not Critical Violation of OAR 3-304.14
- In-use Utensils
In-use food utensils are not properly stored, specifically:
Correction: 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 water held at a temperature of 140*F (60*C) or more, or 41°F (5°C) or below, if the container is cleaned as required.
Post violation: Spoon handle is covered with chili pepper. Please store the transfer utensils so that the hand le does not touch the food.
Rule: Violation 10A, Not Critical Violation of OAR 3-304.12
- Food Containers Labeled
Food packaged in the establishment or bulk foods are not properly labeled, specifically:
Correction: REQUIRED CORRECTION: Bulk food and food packaged in a food establishment shall be properly labeled.
Post violation: Chili pepper and few other foods at the prep line are not labeled or not labeled correctly.
Rule: Violation 2G, Not Critical Violation of OAR 3-602.11
- Freezing Records
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:
Correction: 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 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.
Post violation: Freezing record for onsite fish freezing is not available for review. Freezer temperature at this time is (-5) F. Temperature monitoring and documentation requirement was discussed with the owner.
Rule: Violation 2D, Not Critical Violation of OAR 3-402.12
- Sanitizing Solution Testing Devices
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
Correction: REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
Post violation: Wrong test paper is used to test bleach solution in wiping cloth buckets. Chlorine test strips such as ""Micro Chlorine "" should be used to test bleach strength.
Rule: Violation 17G, Not Critical Violation of OAR 4-302.14
- Sanitizers, Chemical
Chemical sanitizers are not approved, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010.
Post violation: Sanitizer concentration in wiping cloth buckets is much greater than 200 ppm.
Rule: Violation 41G, Critical Violation of OAR 7-204.11
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Food Handler Certificate
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.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher wash water temperature at 122 F and dispensing 50 ppm chlorine in final rinse. Good!
Wiping cloth bucket solution at 100 ppm after correction.
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: 1-Door prep top= 38 F
2-Door reach-in= 37 F
Glass-door 39 F
Large stainless for vegetables = 36 F
Freezer for sushi fish= -5 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Rice coking = 157 F
Miso and tempura soups= 176 F
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11/06/2009 | Semi Annual | 86 |
| No violation noted during this evaluation. | 07/28/2009 | Reinspection | |
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: The sushi case is holding raw seafood at temperatures of 45-47 F. The ambient air temperature of the sushi case was 43 F today. This is an improvement but the seafood must be held at 41 F. The food will usually be a few degrees warmer than the air within case. The thermometer inside of the case is reading 40 F. This means your thermometer is about 3 degrees off. Take this into account or replace your thermometer with a more accurate one. Your thermometer should read about 35 F in order to maintain the temperature of the food at 41 F or below. If you are going to use ice to keep the sushi case cold, you will need to have a lot more ice in there. Try keeping the case full with ice up around the containers or dishes of food. Monitor the temperature of the food with a probe thermometer.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Recheck Inspection For Repeat Critical
REINSPECTION REQUIRED FOR REPEAT CRITICALS This establishment has been cited for the same critical violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000(5) to determine whether specified corrections have been maintained. Failure to correct these critical violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
Rule: Violation 99K, Not Critical Violation of OAR 333-157-0000(5)
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07/14/2009 | Reinspection | |
- Dishwashing Methods
Dishwashing Methods:
Post violation: Wet wiping cloth solution 200 ppm chlorine
Dishwasher ran at 119 F with 100 ppm chlorine
Handwashing sinks stocked
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Warmer- soup 172 F
Small rice warmer 155 F
Large rice warmer- 183 F
- In-use Utensils
In-use food utensils are not properly stored, specifically:
Correction: 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 water held at a temperature of 140*F (60*C) or more, or 41°F (5°C) or below, if the container is cleaned as required.
Post violation: Water used to store utensils such as spoons, tongs, and rice scoops was found at improper temperatures between 74-79 F. The water used to store utensils must be kept below 41 F or above 140 F. The easiest way to accomplish this is with icy water.
The handle of the scoop is in the flour. Keep all handles out of the food.
Rule: Violation 10A, Not Critical Violation of OAR 3-304.12
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: True fridge- cantaloupe 41 F
True display- asparagus 41 F
True inserts- 40 F
True below- shrimp 41 F
Randell- crab slaw 41 F
- Where to Wash
Food employees are not washing their hands in an approved handwashing lavatory, specifically:
Correction: REQUIRED CORRECTION: Food employees shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
Post violation: Witnessed employees washing hands in the dish sink instead of the handwashing sink. Please only wash hands in one of the two hand sinks.
Rule: Violation 13A, Not Critical Violation of OAR 2-301.15
- Cleaning Procedure
Food employees do not use the proper cleaning procedure for washing their hands, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees shall clean their hands by using a cleaning procedure of approximately 20 seconds that includes vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 10 to 15 seconds, followed by a thorough rinsing under clean, running water.
Post violation: Employees were witnessed washing hands with no soap and drying them on a wiping cloth. Employees must use soap when washing hands every time. A wiping cloth is not a substitute for drying your hands with paper towels or for washing your hands all together. Only use these wiping cloths for cleaning.
Rule: Violation 12B, Critical Violation of OAR 2-301.12
- Wiping Cloths, Use Limitation
Wiping cloths are not properly used or stored, specifically:
Correction: 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.
Post violation: Cloths are being stored on the counter and not in the sanitizer bucket. Please keep the cloths in the bucket to keep them sanitized.
Rule: Violation 21A, Not Critical Violation of OAR 3-304.14
- Air Temp Meas. Devices - Functional
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Correction: 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.
Post violation: No thermometer is provided in the sushi display case. Please provide a thermometer for all cold holding units.
Rule: Violation 5D, Not Critical Violation of OAR 4-204.112
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Sushi display cooler is holding raw seafood at temperatures ranging from 47-52 F. The ambient air temperature of the display case is 57 F. The display case must hold foods at 41 F or below at all times.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Freezing Records
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:
Correction: 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 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.
Post violation: This establishment does not keep freezing records for the sushi seafood. You must keep the invoices and letter of compliance from your seafood supplier at the restaurant for viewing. The new owners were not aware they had to keep these items at the restaurant and had been keeping them at home.
Rule: Violation 2D, Not Critical Violation of OAR 3-402.12
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
- Food Handler Certificate
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.
Post violation: Please find lost food handlers cards.
|
06/30/2009 | Semi Annual | 85 |
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher temperature at 121 F and dispensing 50 ppm chlorine sanitizer in final rinse.
- Handwashing Facility, Maintenance
A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
Correction: REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
Post violation: Observed frozen shrimp is thawed in hand washing sink.
Rule: Violation 32A, Not Critical Violation of OAR 5-205.11
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- In-use Utensils
In-use food utensils are not properly stored, specifically:
Correction: 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 water held at a temperature of 140*F (60*C) or more, or 41°F (5°C) or below, if the container is cleaned as required.
Post violation: Rice scoop is stored in 59 degree water. Please follow the direction# 5 for proper storage of rice scoop.
Rule: Violation 10A, Not Critical Violation of OAR 3-304.12
- Cross-Contamination, Raw Foods
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Correction: 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.
Post violation: Raw shrimp is stored on top shelf in vegetable storage refrigerator over clean broccoli and lettuce.
Rule: Violation 7A, Critical Violation of OAR 3-302.11
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Line 2-door prep top = 38 F
Line single door prep top=40 F
Back kitchen glass door refrigerator= 41 F
Large vegetable storage refrigerator= 37 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Chicken off the grill= 180 F, Udon soup= 185 F
Miso soup hot holding= 176 F
Sushi rice is time marked with a 3.5 hour discard time.
- Freezing Records
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:
Correction: 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 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.
Post violation: Freezing temperature for on site fish freezing is not recorded. Sushi freezer temperature is (0) degree and fish portions packaged at the restaurant are properly dated and kept for more than 168 hours.
Rule: Violation 2D, Not Critical Violation of OAR 3-402.12
|
04/13/2010 | Semi Annual | 91 |
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