- Rule Violation and Requirement: VIOLATION OF SECTION 3-402.12 *PRIORITY FOUNDATION* 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:
PIC does not keep a freezing log for facility salmon that is used for sushi. The salmon is time-marked from the date it was received, and then stored for two weeks prior to using for sushi per operator. CORRECTION: PIC will start a temperature log for facility salmon to be used for sushi or other raw partially cooked ready-to-eat foods. A parasite destruction handout was provided to PIC Chris.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed opened bulk foods items like rice and flour in back of facility in original opened bags without protection from contamination. Please ensure all bulk food items are stored in a protective encasing so as to avoid exposure to splash, spills, and contamination.
- 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 an unapproved employee coffee cup container stored on the top shelf of the dry storage shelving unit above food in the kitchen. CORRECTION: PIC discarded employee beverage container. An educational handout was 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.
Back display chest freezer: All foods frozen. True freezer: All foods frozen. 2-door display cooler in front: Ambient air 35°F. Sushi display cooler: Raw tuna 40°F. 2-door display cooler in kitchen: Cooked rice at 40°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.
Hot holding unit in kitchen: White rice 200°F.
- Information: Dishwashing Methods:
3 compartment sink available with 100 ppm chlorine. Test strips and thermometers available
- Information: Notes/Recommendations:
It is recommended that a time in and time out sticker/method is developed for the sushi rice so as to not violate time as health control measure. For example if the sushi rice is put out in container at 11am then discard time would say no later than 3pm. Currently as per PIC Chris all sushi ready rice only lasts for one hour prior to getting a new batch; it is never left out at ambient air temperature for longer than 2 hours.
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03/24/2016 | Semi Annual Food | 91 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-402.12 *PRIORITY FOUNDATION* 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:
PIC does not keep a freezing log for facility salmon that is used for sushi. The salmon is time-marked from the date it was received, and then stored for two weeks prior to using for sushi per operator. CORRECTION: PIC will start a temperature log for facility salmon to be used for sushi or other raw partially cooked ready-to-eat foods.
- 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 containers of cooked rice (not used for sushi) sitting on the shelving units of cleaned dishes with an internal temperature of 50°F. Per operator, the rice was pulled out from the 2-door display cooler for lunch rushes and then is put back to cooler after lunch rush. CORRECTION: PIC was educated on either keeping these potentially hazardous foods cold (below 41°F) or hot held above 135°F. PIC immediately returned the rice to the coolers for items to be cold held.
- 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.
3-door display cooler at front: Cucumber 40°F. Sushi display cooler: Salmon for sushi at 38°F. True freezer: All food items frozen. Display cooler in kitchen: Ambient air 38°F, teriyaki chicken 40°F. Freezer chest in back of facility: 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.
Chicken on grill 160°F (was still cooking). Rice cooker: White rice 170°F.
- Information: Dishwashing Methods:
3 compartment sink with 100 ppm chlorine. Test strips and thermometers available.
- 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.'
- Information: Notes/Recommendations:
It is recommended that a time in and time out sticker/method is developed for the sushi rice so as to not violate time as health control measure. For example if the sushi rice is put out in container at 11am then discard time would say no later than 3pm. Please mark the time and date the fresh salmon was received and put into freezer to start the parasite destruction and one week later date to ensure complete parasite destruction. (SEE VIOLATION DETAILS). If one sink is going to be assigned for food preparation please ensure facility only uses that sink for food preparation and nothing else.
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11/10/2015 | Semi Annual Food | 92 |
- 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 unapproved employee drinks used next to washed and ready to use plates at the Sushi preparation area. Please use approved employee beverage containers. Hand out was given to operator. CORRECTION: Employee beverage containers were discarded upon request.
- 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.
Main fridge in kitchen: raw chicken 37°F, salad 41°F. Freezers: All items frozen. Sushi cooler: Ambient air 39°F Cashier cooler: Cream cheese 41°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.
White rice: 160°F
- Information: Dishwashing Methods:
3 compartment sink available. 50 ppm Chlorine per test strips. Test strips 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.'
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05/28/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Forest Grove Sushi, 1905 Birch Street, Forest Grove, OR 97116 »