- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed two large bags of onions being stored on the floor of back area on the way to restroom. Please ensure all food is protected from contamination by being stored at least 6 inches above the floor.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(B)(C) Food-contact surfaces of cooking equipment and pans are not kept free of encrusted grease deposits and other soil, or nonfood-contact surfaces are not kept clean, specifically:
Observed large grease and food debris build up along edge of ventilation hood and around area of fryer in front sushi prep area. Observed some food debris build up from spillage on back shelving around dish washer area. Observed large food debris build up from spillage in front shelving under sushi prep area. Please ensure all nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- 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 right two door reach in cooler ambient air temperature 40°F, Lemon 39°F, Noodles 41°F Back left two door reach in ambient air temperature 40°F, Raw chicken 40°F Two door slide cooler ambient air temperature 38°F, Ginger 38°F, Cut cucumbers 39°F One door reach in under sushi prep table ambient air temperature 38°F, Meat 37°F Sushi prep table display Salmon 37°F, Tuna 43°F, Crab 38°F, White fish 39°F Bar area two door slide cooler ambient air temperature 37°F, Lemon 37°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: Soup 161°F, Rice in cooker 185°F
- Information: Dishwashing Methods:
Chemical dish machine 124°F 200ppm Chlorine Test kit available.
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02/25/2016 | Semi Annual Food | 100 |
- 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 raw tuna at 45°F, Octopus at 45°F in front display case. Please ensure all potentially hazardous foods are maintained at 41°F or less. THIS IS A REPEAT VIOLATION. CORRECTION: PIC states items were prepared and place into display case less than an hour before inspection. Removed items from case and placed back into large two door cooler holding below 41°F
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed a bowl with no handle being used to portion dry rice. Please only use a utensil that has a handle.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(B)(C) Food-contact surfaces of cooking equipment and pans are not kept free of encrusted grease deposits and other soil, or nonfood-contact surfaces are not kept clean, specifically:
Observed large grease and food debris build up along edge of ventilation hood and around area of fryer in front area. Observed large dust build up under lifted Delonghi heater unit. Observed large food debris build up from spillage on back shelving holding mixing bowls. Observed large food debris build up from spillage in front shelving under sushi prep area. Observed drain of dish machine with food buildup. Please ensure all nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-501.17 A covered receptacle is not provided in a restroom used by females, specifically
Observed no covered receptacle in women's restroom. Please ensure toilet room used by females provides a covered receptacle for sanitary napkins.
- 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.
Front display case: 40°F, Salmon 41°F, Crab 40°F, Yellowtail 41°F, Tuna 45°F, Octopus 45°F (SEE VIOLATION) Back two door slide cooler 38°F, Cooked shrimp 39°F Left two door reach in 42°F, Raw chicken 42°F, Raw beef 39 Right two door reach in 41°F, Cucumber 40°F, Rice 37°F Bar two door slide 34°F, Lemon 34°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.
Rice in cooker 190°F
- Information: Dishwashing Methods:
Dish Machine 118°F, Ran again 120°F. 100ppm Chlorine Sanitizer bucket 200ppm Chlorine.
- 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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11/19/2015 | Semi Annual Food | 90 |
- 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) Cut cabbage on counter: 67°F 2) Maxiumum Cooler: noodles 47°F, butter 59°F 3) Scallops in a toaster oven at 92°F CORRECTIVE ACTION: 1) The cut cabbage was placed back into the cooler holding at 43°F or below. Recommended to store on ice on place back immediately for rapid cooling. 2) PIC stated the noodles were not out of temperature for more than 2 hours. Cooler is holding at 43°F or below. This is a repeat violation. PIC stated the butter was out for softening and then placed back into the cooler to be used later. The butter was not out of temperature for more than 2 hours and was in a cooler holding at 43°F or below. 3) PIC stated they were heated for a guest lunch. The remainder of the scallops was left sitting in the toaster oven. PIC discarded the scallops. Potentially hazardous foods should be stored at 135°F or above or 41°F or below. Recommended to discontinue leaving these foods in the toaster. Potentially hazardous foods not maintained at proper hot or cold holding temperatures is a repeat violation. Recommended to adopt more diligent hot and cold holding practices.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed tempura shrimp at 92°F in the True Cooler, in a deep container, covered with plastic wrap. CORRECTIVE ACTION: Shrimp was cooked less than 30 minutes prior and were placed on a shallow tray and uncovered to cool. Read below on the proper cooling methods:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed a bag of onions in the rear storage area on the floor. Read below on proper ways to store food:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Wiping cloths are stored on the counter at the sushi prep station and in the rear kitchen area. Wiping cloth solution was 0 ppm. Wiping cloth solution was remade to 50 ppm and wiping cloths were placed into the container.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Kitchen cove base, floor tiles and wall near the handwashing sink are in need of repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Areas in the kitchen and sushi prep area have an accumulation of dust and food debris. Recommended to increase cleaning frequency in these areas.
- 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.
True Cooler: raw chicken 43°F, tofu 41°F True 2 Door Cooler: tempura shrimp 92°F, cream cheese 43°F, smoked salmon 43°F Cut cabbage on counter: 67°F Maximum Cooler: noodles 47°F, butter 59°F, lemon 42°F, 43°F ambient air temperature Tempura batter 67°F made 30 minutes before and not used for more than 30 minutes to prep tempura shrimp and then discarded. Sushi Display Cooler: roe 43°F, raw tuna 42°F Small White Cooler: unagi 36°F Small Black Cooler: 40°F ambient air temperature Traulsen 3 Door Cooler: Frozen True Beverage Cooler: 43°F ambient air temperature
- 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.
Miso Hot Holding: 211°F In Toaster: scallops 96°F Rice Cooker: 178°F
- Information: Dishwashing Methods:
Chemical Dish Machine: 119°F, 50 ppm chlorine Chlorine test kit available Sanitizing bucket: 0 ppm chlorine
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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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04/08/2015 | Semi Annual Food | 87 |
Restaurant representatives - add corrected or new information about Fuji's Grill And Sushi, 16062 Sw Tualatin-Sherwood, Sherwood, OR 97140 »