- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Dirty knives and peeler are stored on knife strip. Do not store dirty utensils on magnetic strip. This is for clean utensils only. CORRECTION: Items taken back to 3 compartment sink
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Chemical spray bottles are stored over 3 compartment sink where dishes are being washed. Do not store chemicals here. Make sure all spray bottles are labeled. CORRECTION: Spray bottles moved
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Items that are cooling in the walk in are covered with lids and are in deep containers. When cooling, divide food out into multiple containers and leave uncovered. This allows for maximum exposure to the cold air. CORRECTION: Food uncovered and rearranged
- 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 refrigeration holding food at 38-41 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.
Rice warmer- 150 F Insert- chicken 160 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 50 ppm chlorine 3 comparment sink Handwashing sinks stocked
- 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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02/10/2016 | Semi Annual Food | 83 |
- 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.
Todays visit is a reinspection of a broken hand washing sink found at the semi annual. Today hand sink was observed functional. Violation corrected.
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09/30/2015 | 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:
Raw chicken was above sauces in the walk-in. Do not store raw meat above sauces. CORRECTION: Chicken moved during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Dirty knives are stored on the magnetic knife strip. Do not put dirty knives back on the strip. The ventilation hood is soiled with grease debris. Keep clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Several items were observed cooling in the walk-in while being covered with lids and in deep containers. Thin out foods while cooling and keep them uncovered.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Wiping cloth solution was low on chlorine. Fixed during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-203.11 *PRIORITY FOUNDATION* Convenient handwashing lavatories are not provided or are not adequate in number, specifically:
The back handwashing sink is broken. It is not able to be used. Employees are temporarily using the front handsink. Repair back handwashing sink ASAP.
- 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.
Refrigeration holding food at 39-43 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.
Rice warmer- 155 F Chicken on grill at 172 F
- Information: Dishwashing Methods:
Dishwasher ran at 130 F with 100 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: 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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09/03/2015 | Semi Annual Food | 86 |
Restaurant representatives - add corrected or new information about Sakura Japanese Restaurant, 17691-C Sw Farmington Road, Aloha, OR 97078 »