Kokiyo Teriyaki #5, 2463 Se Tv Highway, Hillsboro, OR 97123 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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 par cooked chicken above raw beef in the glass door reach in. Raw beef must be stored above raw chicken. Dissucussed with the operator the proper storage using the temperature sticker on the door. CORRECTION: Rearranged during the inspection.
- 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.
Small 2 Door Reach In: 43 F Small Black Door Cooler: 41 F Small Black Door Cooler: 43 F Glass Door Cooler: 39 F Front Single Door Cooler: 40 F 2 Door Dry storage Reach In: 38 F Freezer: 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 180 F Chicken 160 F
- Information: Dishwashing Methods:
3 comp sink not setup at time of the inspection with chlorine.. Test strips 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:
- Time should be documented for time marking when the food is removed from the cooler. - Small working portions of meat should be out for trimming and preparation only and replaced to the cooler immediately.
|
12/07/2015 | Semi Annual Food | 90 |
- 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 par cooked chicken above cooked chicken. Ensure meat that has not reached the kill step is maintained below fully cooked meat. CORRECTION: Rearranged during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-602.11(A)(B)(1-4,6,7)(C) Food packaged in the establishment or bulk foods are not properly labeled, specifically:
Observed the facility selling Teriyaki that is made in house by the bottle without labels on it. Ensure the facility is providing proper labels on their teriyaki sauce bottles.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
1.) Observed utensils stored in 54 F water. Ensure utensils stored in water are stored in water that is 41 F and below or 135 F and above. 2.) Observed a bowl stored in the noodles used as a scoop. Ensure all scooped have handles.
- 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.
Observed all refrigeration holding food at 41 F and below. Freezers: 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.
Observed all hot holding maintaining food at 135 F and above.
- Information: Dishwashing Methods:
3 comp sink 100 ppm chlorine. Test strips 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.'
|
05/11/2015 | Semi Annual Food | 90 |
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