- 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.
Today's visit is a reinspection of an uncorrected priority item found at the semiannual. At the last inspection, the seafood drawer unit was holding food at improper temperatures. Unit has been repaired and was holding at 37 F today. Violation corrected.
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11/20/2015 | 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:
Sprouts, sliced tomatoes and lettuce/spinach mix are out at 56-61 F. Do not allow these foods to be left out at room temperature. Keep under refrigeration, thoroughly ice product or keep a time marking sticker similar to what you do for your sushi rice. True 2 drawer unit holding seafood at 50-52 F. Ambient air temperature observed at 46 F. Repair this unit so that it can hold food at 41 F or below. CORRECTION: Today these items will be discarded at the end of lunch. Seafood drawer items will be discarded or moved to another unit depending on their duration in the drawer unit.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Two sanitizer solutions were observed with low chlorine at 10 ppm. Keep a chlorine residual of 50 to 200 ppm. Do not store cloths in aprons. This tempts employees to wipe their hands on them. Do not allow employees to wipe their hands on the cloths.
- 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 at 35-43 F Sushi freezer at -9 F. Temp log kept
- 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- 160 F Sushi rice timed with sticker Soup- 167 F
- Information: Dishwashing Methods:
Dishwasher ran at 120 F with 100 ppm chlorine Handwashing sinks stocked
- 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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11/05/2015 | Semi Annual Food | 90 |
- 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.
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07/01/2015 | 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:
Fish and shrimp in seafood refrigerated drawers were detected at 45F; ambient temperature in drawers detected at 45.6F and did not drop during inspection. ** Seafood had been in this unit since 10:30 am and were returned to line refrigerated drawers holding 41.5F degrees at the time of inspection. ** A reinspection will be conducted within 14 days to verify that this unit is holding temperature at or below 41F. Please be advised that this refrigeration unit may not be used to hold any potentially hazardous food until it is serviced and proven that it holds food temperature at or below41F at all times.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed improper cooling technique of imitation crab held in sushi line fridge. Imitation crab is packed in a deep container and covered. Product temperature checked 47F and refrigerator temperature is 39F. The owner states they prepared the imitation crab at room temperature 30 minutes earlier. ** Imitation crab was portioned in shallow containers and loosely covered to facilitated cold air penetration and rapid cooling.
- 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.
Produce fridge 40F Fridge for produce and prepped items 40F Glass door fridge 39F Line prep cooler 41F Refrigerated drawers for meat storage 41.5F Fish station refrigerated drawers: 45.6F** See 19A Far end stainless fridge for protein items 38F Front sushi prep line: fish display fridge: right 39, left 37F Under counter mini fridges: 40F& 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.
miso soup=181F, steamed rice 159 F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 123F 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: 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.'
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06/15/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about Shoten, 16165 Sw Regatta Lane Ste 500&600, Beaverton, OR 97006 »