- 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:
Operator has not posted updated parasite destruction information as required by law. Please update the 2014 document posted from the distributer to 2015. In addition, 2016 is almost here. Please post that document in January as soon as you receive it from the distributer. Please read below:
- 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:
Raw fish and seafood's and cooked shrimp are co-mingled in one two door unit on the cook line. All foods must be separated by animal type in separate containers with cooked foods and produce on the top shelves and raw foods on the lower shelves. Operator reorganized this cooler after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Please degrease hood and under hood warming unit as needed. No drips observed today however, please clean thoroughly.
- 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.
Sushi display cooler fish 43F, two door octopus 32F, refrigerated drawers chicken 39F, large three door produce and meats 43F.
- 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: 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.'
- Information: Notes/Recommendations:
Home use pesticide should be taken home or discarded or taken to an outdoor storage area. Use only restaurant approved chemicals for pests in this facility. This will be a point deduction on the next inspection if any unapproved chemicals are observed.
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12/11/2015 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The hood is dripping grease back to the cooking surfaces. This was a non-critical problem on the last inspection. The hood must be degreased. This includes the smaller hood as well. The operator began the process of cleaning the hood today. The food prep sink in the kitchen is not clean and is being used for dishwashing. This is not allowed. Do not rinse or clean dishes in this sink. Send all dishes and utensils back to the chemical dishwasher. Please read below:
- 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:
Two open inappropriate employee beverage containers observed in the kitchen. Operator discarded after discussion. Please read below:
- 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:
Employees observed washing hands in a food preparation sink. All employees were directed to a hand washing station after discussion with management.
- 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.
Three door cucumber 41F, single door 40F, 2 door prep fish 40F, sushi display 40F, refrigerated drawers 39F. Domestic cooler 50F. No PHF here.
- 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.
Soup 180F. Rice time marked.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm. Test paper ok.
- 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: 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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06/03/2015 | Semi Annual Food | 91 |
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