- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Observed two bottles of soap without labels. Operator is using hot sauce bottles to put soap inside to squeeze out for handwashing. This is acceptable if the label is changed. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1. The inside of the dishwasher is greasy and dirty. 2. The rolling rack used on the grill line is dirty and greasy. 3. The racks under the white microwave is fuzzy and greasy. Please deep clean all areas discussed and inspection. 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 employee drink cups do not have lids and straws or handles to meet this rule. Operator discarded the cups 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:
Observed the dishwasher attempting to wash hands at the pre-wash faucet and sprayer next to the dishwasher. He was directed to a designated handwashing sink at discussion to properly wash hands. Do not wash hands in dishwashing sinks or food prep sinks. Please read below:
- 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 food crowded around the cooks handwashing station. All food was removed after discussion. Keep this area clear for handwashing only. Please read below:
- 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 tuna on the right 40F, tuna on the left 39F, reach in cooler on make line seafood 41F, walk in cooler produce 40F. Beverage 40F.
- 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 175F, sushi rice time marked.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Sanitizer 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: *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:
Please organize the freezers by separating raw meats into different containers. This will be a violation on the next inspection if this is observed. Please make certain the dishwasher has access to sanitizer test paper for bleach buckets and the dishwasher.
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09/29/2015 | Semi Annual Food | 88 |
- 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:
I observed raw chicken and raw beef in the walk in cooler held in the same container. Operator separated these meats after discussion. The cooks prep reach in cooler has tuna observed held over cooked shrimp. Operator removed the shrimp to an upper shelf after discussion.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The floor sink under the chemical dishwasher is dirty with black grime. The dishwasher support framing under the machine is also very soiled.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Mop not hung up after use.
- 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 both restrooms.
- 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.
Prep cooler fish 39F, sushi display 40F. 2nd display octopus 40F. Walk in cooler 40F.
- 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.
None at this time. Rice time marked appropriately.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. 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: *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:
Make certain to time the sushi rice when it begins cooling on the counter for use by staff.
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06/22/2015 | Semi Annual Food | 95 |
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