- 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 raw chicken placed over shrimp in the back prep table reach in. Observed raw chicken stored over beef in the back left two slide door cooler. Please ensure raw animal foods are stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. CORRECTION: Raw chicken was moved to the lowest shelf. Provided storage sticker.
- Rule Violation and Requirement: VIOLATION OF OAR 333-170-0050 A copy of the manufacturer's dishwashing instructions is not provided, specifically:
Chemical dish washer temperature detected at 112°F. Re-ran 112°F. Please ensure the temperature of the water at dish level is a minimum 120°F.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed employee glass with no lid or straw and a coffee mug in use next to handwashing sink in back prep area. Please ensure all employees drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas. CORRECTION: Beverages were discarded. Provided Employee Beverage handout. THIS IS A REPEAT VIOLATION.
- 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.
Right front sushi display case: Raw yellowtail 40°F, Ahi 42°F Center front sushi display case: Raw yellowtail 42°F, Crab 41°F, Raw salmon 42°F Left front sushi display case: Raw Tuna 43°F Front two door reach in: Raw tuna 40°F Front items held on counter for lunch rush: Crab 43°F Back prep top: Tomatoes 43°F. Reach in: Raw shrimp 39°F, Raw chicken 39°F Back two door reach in: Raw chicken 38°F, Cut tomatoes 39°F Back left slide door cooler ambient air temperature 39°F Back center slide door cooler ambient air temperature 40°F, Carrot 41°F Back right slide door cooler ambient air temperature 39°F Two door reach in freezer: All 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.
Rice in cooker 194°F
- Information: Dishwashing Methods:
Chemical dish machine 112F, Re-ran 112F. (SEE VIOLATION) Sanitizer 200ppm Chlorine. Test kit available.
- 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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03/03/2016 | Semi Annual Food | 84 |
- 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 back prep top with ambient air temperature of 48°F. Cut carrots, Cut cucumbers, watercress all 48°F. Correction: PIC stated all items were prepared and placed in prep top one hour before inspection. Items will be used within four hours and discarded.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Observed large trash can full of dry rice. Please ensure food storage containers are food grade or have a food grade liner that is durable, corrosion-resistant and nonabsorbent.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed employee beverage cup with lid but no straw placed in back center sliding door cooler. Observed employee beverage cup with no lid in back prep area. Please ensure all employee drinks are only from covered beverage containers with a handle or straw in food preparation or utensil washing areas. CORRECTION: Non approved employee beverages were discarded. Approved beverage flier provided.
- 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.
Right front sushi display case: Raw yellowtail 37°F, Seaweed 37°F, Ahi 42°F Center front sushi display case: Raw yellowtail 37°F, Crab 38°F, Raw salmon 38°F Left front sushi display case: Raw Tuna 37°F Front two door reach in: Raw tuna 38°F Front items held on counter for lunch rush: Crab 41°F, Raw tuna 38°F Back prep top Carrots 48°F, Cucumbers 48°F, Watercress 48°F (see violation) Back two door reach in: Raw chicken 38°F, Cut tomatoes 39°F Back left slide door cooler 34°F, Crab 37°F Back center slide or cooler 34°F, Carrot 34°F, Cut cabbage 34°F Back right slide door cooler 34°F, Milk 35°F Two door reach in freezer: All 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.
Rice in cooker 194°F
- Information: Dishwashing Methods:
Dish machine 120°F, 200ppm Chlorine Test kit available
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11/19/2015 | Semi Annual Food | 92 |
- 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: 1) Front Sushi Display #3: raw tuna 48°F 2) On Counter (side #1): crab salad 49°F, spicy tuna 51°F 3) On Counter (side #2): crab salad 53°F CORRECTION: 1) the raw tuna had been out for preparation and placed back into the sushi cooler. Recommended to place raw foods on ice when in use or place back into the cooling unit immediately. 2) Crab salad and spicy tuna are stored on the counter for lunch use. 3) Crab salad is stored on the counter for lunch use. When storing potentially hazardous foods on the counter for use during the lunch rush, they still have to stay at 41°F or 135°F or above. Recommend to store these items on ice to ensure they stay at the proper temperature.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Frozen seafood were thawing in a bucket at room temperature. Read below on proper ways to thaw:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
A covered plate of sushi rolls were stored on the ground in the main sushi prep area.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed the dish washing employee rinse off dirty dishes and load into the chemical dish machine and then proceed to take out the clean dishes and begin to put them away. Dish washing employee wiped his hands on a towel looped into his apron. CORRECTION: Dish washing employee was instructed to wash hands in between dirty and clean dishes. A towel is not an approved handwashing method.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.15 *PRIORITY FOUNDATION* Food employees are not washing their hands in an approved handwashing sink, specifically:
Observed cook remove gloves and rinse hands in the prep sink where food products were being thawed. He then proceeded to continue to cook and prep plates for service. CORRECTION: Cook was asked to wash hands in the handwashing sink. There are two handwashing sinks in the rear kitchen area within 5 feet of the main cook line.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Rear kitchen handwashing sink did not have a hand drying provision at the beginning of the inspection. CORRECTION: Paper towels were provided. Ensure handwashing sinks are stocked at all times.
- 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.
2 Door Freezer: Frozen (Parasite destruction log available) 3 Door Cooler: cabbage 43°F, raw salmon 42°F Rear Prep Cooler: cut lettuce 43°F, cut tomatoes 43°F 2 Door Cooler: raw beef 40°F, crab salad 39°F Front Sushi Display #1: raw scallops 43°F, raw salmon 42°F Front Sushi Display #2: raw salmon 43°F Front Sushi Display #3: raw tuna 48°F On Counter (side #1): crab salad 49°F, spicy tuna 51°F On Counter (side #2): crab salad 53°F 2 door Under Counter Cooler: tuna 39°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.
Beef off Grill: 178°F Tempura shrimp: 170°F Rice Cooker: 181°F Sushi Rice time marking approved.
- Information: Dishwashing Methods:
Chemical dish machine: 50 ppm chlorine, 120°F Chlorine test kit available Sanitizing bucket: 200 ppm chlorine
- 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: 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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04/27/2015 | Semi Annual Food | 84 |
Restaurant representatives - add corrected or new information about Crazy Sushi, 16055 Sw Tualatin Sherwood Rd #250, Sherwood, OR 97140 »