- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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/
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10/20/2015 | Reinspect Food | |
- 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:
The sushi display cooler is not holding food below 41F. Most raw fish inside and shrimp observed holding at 47F-52F. Operator instructed to add the cooler to the time marking schedule and discard all foods from the unit after 4 hours or at closing. Do not use this unit for potentially hazardous foods anymore. This unit is not working and should be replaced with a unit that can consistently hold foods below 41F. Use thermometers and temperature logs more often to track cooler temperatures. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 7-206.11 *PRIORITY* Restricted use pesticides are not approved, specifically:
Operator is using a Raid product not designed or made for use in restaurant establishments per the rule outlined below. Operator discarded the pesticide after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Thermometers not easy to read in all coolers. The single door cooler under the hood in the back of the restaurant was not seen.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The facility is generally in poor repair around baseboards, door jambs, and hard to reach areas. Please repair cove base and door jambs such that the areas are sealed and easy to clean.
- 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.
All coolers functioning below 41F. Sushi display cooler excluded.
- 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 over 135F. Sushi rice time marked ok.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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:
Sushi parasite hazard documentation acceptable.
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10/08/2015 | Scored Reinsp | 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:
The overhead sushi display cooler was not working below 41F at inspection. Discontinue use of this cooler altogether. Do not use the machine unless non-hazardous foods are the only foods kept inside. This cooler should be replaced with one that can work below 41F. Operator agreed to this procedure.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(B)(1,3,4)(C)(1,4,5) *PRIORITY* The use of time as a public health control is not properly applied, specifically:
The operator is not discarding food after the time mark expires according to their posted time marking procedures. Food needing to be discarded at 2:00 pm was kept until 3:30 pm. Operator was instructed to use a timer or alarm to notify employees of discard events. 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:
One employee drink cup observed in the kitchen area. This was discarded after discussion. All employees must be informed regarding this problem. Please read below:
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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/
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10/01/2015 | Reinspect Food | |
- 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 octopus and raw albacore observed over produce and cooked salmon in the 2 door reach in cooler near the hand sink. Operator instructed to reorganize this cooler to reduce the risk of cross contamination. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The knives on the knife rack in the sushi prep area are dirty. This has been a constant problem in this facility and needs permanent correction. Knives must be clean to the sight and touch all the way where the handle meets the blade. Inspect the knives frequently and more thoroughly. Use larger signs to remind all employees. The river back port area where the sushi plates ride under the mechanism is very soiled and dirty with old food debris. The plexi-glass covering over the mechanism is also very soiled with debris and grime.
- 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:
Both display coolers are holding foods above 41F. Overhead cooler was holding salmon at 54F. Operator discarded these foods. The sushi display cooler was holding food on the right side sushi as shrimp at 52F. White filet fish 52F. The door to the cooler was completely missing. Operator is not sure why this unit was put into use today. The operator was instructed to discontinue the use both coolers and to discard the foods inside held longer than 4 hours. This is a repeat violation.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(B)(1,3,4)(C)(1,4,5) *PRIORITY* The use of time as a public health control is not properly applied, specifically:
The operator is not discarding food after the time mark expires according to their posted time marking procedures. Food needing to be discarded at 2:00 pm was kept until we inquired about the time marks as to why the policy is not being followed. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
One container of unknown blue chemical observed inside a hot sauce squeeze container under a prep table in the back. Operator instructed to label all chemical containers. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Lids missing from bulk food containers. Please provide.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Scoops do not have handles in dry storage. Do not use bowls in sugar and flour storage.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The pre-wash sprayer wand is dirty with dried on grease and old food debris. Use a strong bristle brush to clean all prewash sprayer wands. The drain pipes and floor sinks under the dishwasher are dirty was brown biofilms and fungal growth. Please deep clean all areas as shown at inspection. All base boards and vinyl cove basing needs cleaning. Large fan is very soiled with dust and fuzzy unknown clumps which is blowing onto clean dishes.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.12(A) *PRIORITY* A cross connection exists between the drinking water system and a nondrinking water or unknown water system, specifically:
Observed one large black hose below the flood rim of the curbed mop area. The hose must be disconnected and hung up when not in use. Operator removed the hose after discussion. 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:
Observed inappropriate employee drink cups in the beer refrigerator and non-employee break areas. Operator discarded these items after discussion. Employee food observed in dry storage area. Operator discarded after discussion. Keep employee drinks and food in the break area.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The facility is generally in poor repair around baseboards, door jambs, and hard to reach areas. Please repair cove base and door jambs such that the areas are sealed and easy to clean.
- 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:
The facility is not clean in hard to reach areas under equipment on the cook line and under the dishwasher. Back hallways in corners near the back door need some degreasing as well.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Light shield missing in dry storage area.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
Observed one employee using a handwashing sink as a dump sink near the beer cooler. Operator instructed to limit this sink to handwashing only. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.14 A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
Please provide in all restrooms and handwashing station. This was missing today.
- 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.
Shrimp 42F, octopus 39F, slamon 47F and 54F (see violation) white filet 52F, Shipmp 52F. Crab 48F. (see violation), scalops 41F, beef 41F. Squash 48F, tuna 52F crab legs 48F. Tofu 40F. Raw onions 43F.
- 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.
Soups boiling.
- Information: Dishwashing Methods:
Chenical dishwasher 125F with 50 ppm chlorine. Test paper ok.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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: *FAILED TO COMPLY* Your restaurant has received a sanitation score of less than 70, and will be posted with a notice stating that the restaurant 'FAILED TO COMPLY WITH THE ACCEPTABLE SANITATION STANDARDS.' This notice will remain in effect until the restaurant is closed or until a sanitation score of 70 or more is obtained during a complete inspection. Another inspection to determine compliance will be made within 30 days. On this inspection, a restaurant that again receives a score of less than 70 WILL BE CLOSED.
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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: Because one or more priority violations were observed at the time of inspection, it is recommended that you develop a risk control plan in partnership with your Environmental Health Specialist to help achieve long term control over these items.
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09/21/2015 | Semi Annual Food | 60 |
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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/
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05/18/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The main dishwasher did not have any chlorine being dispensed during the inspection. Operator added chlorine with a new 5 gallon bucket of sanitizer. You are required to make a sign stating 'Check bleach twice a day using test paper' and hang it on the dishwasher. Post an information sheet regarding test paper instruction and use. In addition, use a log sheet to help determine if the machine is being checked and serviced regularly. A log sheet was provided during discussion. You must record all test paper readings on this log sheet. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The knives on the magnetic knife rack in the sushi prep area are dirty. Two knives were soiled and greasy. This violation has been found on your report for three straight inspections. You are required to post a sign reading 'do not put dirty utensils here'. This will help keep this problem corrected in the future. Operator sent all knives to the dishwasher after discussion. Check the knives regularly for cleanliness and record your findings with your initials on a separate log sheet. Please read below:
- 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:
Thr two sushi display coolers observed holding foods between 43F and 47F. Both units observed with doors left wide open. The condenser area on the brown unit was greasy and dirty. Do not leave the doors open as discussed on previous inspections. The units are not capable of keeping foods below 41F with doors open. You are required to post signs on these coolers stating: 'Keep doors shut'. This will help achieve compliance with food codes. This will be in addition to additional materials needed for compliance. Please read below:
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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: Notes/Recommendations:
Operator corrected one violation fully which was the storage of paints and chemicals. In addition, the prep cooler across from the grill was observed working below 41F.
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04/28/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The main dishwasher did not have a chlorine residual at the final rinse. The chlorine reservoir had run dry. Operator switched the bleach to a fresh container and the machine produced 50 ppm chlorine at the end of the inspection. Please check the dishwasher more often using sanitizer test paper.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Knives in the large knife box located in the sushi prep area are not clean. All dirty knives sent to the dishwasher. This is the third time our office has cited this violation in your restaurant. A reinspection will occur to determine compliance. Another violation in this category would constitute an uncorrected priority violation which can lead to restaurant closure. I highly recommend signs or written procedures to deal with this problem. Please read below:
- 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:
The two door reach in cooler across from the dishwasher was holding foods at 45F-48F. All potentially hazardous items such as seafood was taken to an alternate cooler to hold below 41F. Be advised, this cooler was not holding below 41F on the last inspection. Both sushi display coolers were not holding foods below 41F. These foods were found at 45F-48F inside both units. Operator instructed to discard foods that were outside of temperature control for longer than 4 hours. The brown display cooler had this same problem on the last inspection. The points have doubled and a reinspection will occur to check compliance with health codes. This facility has many coolers. Please use a temperature log to track the temperature of each one. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
A couple gallons of house paint observed above bulk foods in the dry storage area. Operator instructed to remove paint to a safe location where it cant contaminate foods or utensils. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Please repair and paint drywall near the sushi area food prep sink. Please repair tile where broken, and cracked floor under the dishwasher.
- 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:
The facility needs more cleaning in the back prep area and under the dishwasher and other hard to reach 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.
Crab two door prep 38F, tofu cooler 43F, two door sushi 43F. Dorm cooler tofu 40F. Freezers ok.
- 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 soup 145F.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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: This facility marginally complies with food safety standards. If this facility receives a score of less than 70 on the next complete inspection a 'Failed to Comply' notice will be posted.
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04/08/2015 | Semi Annual Food | 74 |
Restaurant representatives - add corrected or new information about Marinepolis Sushi Land, 4021 Sw 117th Avenue, Ste C, Beaverton, OR 97005 »