- 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:
No records were provided by facility dictating freezing temperatures of frozen salmon prior to using as a ready-to-eat form. CORRECTION: Operator was instructed to create a log or document identifying each batch by name and date, measure the freezing temperature once per day, record the freezing temperatures and time to which the fish are subjected and shall retain the records at the food establishment in chronological order for 90 days beyond the time of service or sale.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed boxes of raw seafood product (fish, shrimp, etc.) stored on the floor of the walk-in freezer. Please lift all food off ground at least 6 inches.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Observed handwashing station in front of kitchen dishwasher without any paper-towels or any hand drying provisions. CORRECTION: Operator Lee replaced empty paper towel cartridge with a new one.
- 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.
Walk-in cooler: Cucumber at 40°F. Walk-in freezer: All food items frozen. Prep-line cooler: Raw shrimp at 40°F. Sushi station prep-top coolers: Ambient air 39°F and raw salmon at 40°F. Bar area drink display coolers: Ambient air 35°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.
Ready-to-serve teriyaki shrimp plate at 177°F. Hot holding unit in kitchen: Miso soup at 200°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 123°F with 100 ppm chlorine.
- 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:
Please ensure facility continues to use sanitizer buckets at adequate concentration levels. At this facility the use of chlorine should be between 50 and 100 ppm. Please ensure facility labels all working containers and spray bottles throughout facility with its' common name.
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02/25/2016 | Semi Annual Food | 94 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed sanitizer bucket in the prep-line area of kitchen holding chlorine at 0 ppm per test strip. CORRECTION: Operator immediately added chlorine to sanitizer bucket and new chlorine concentration was found to be at 50 ppm.
- 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 laundry hamper and boxes in front of handwash station at back of kitchen which blocked access to handwash station. CORRECTION: Operator immediately removed obstruction from handwash station.
- 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.
Walk-in cooler: Beef 38°F. Walk-in freezer: All food items frozen. Prep-line cooler: Ambient air 40°F. Front sushi display unit: Salmon 42°F. Bar drink display unit: Ambient air 39°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.
Soup hot holding unit in kitchen: Miso 189°F.
- Information: Dishwashing Methods:
Low temperature dishwasher: 147°F and 100 ppm chlorine per test strip. Sanitizer bucket at sushi station: 50 ppm.
- 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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09/17/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about Nikki Sushi & Steak Inc., 15135 Sw Barrows Road, Ste 145, Beaverton, OR 97007 »