Rule Violation and Requirement: VIOLATION OF SECTION 7-207.11(B) *PRIORITY* Medicines are improperly stored or labeled, specifically: A dietary supplement was observed stored with food. Do not store personal vitamins or medicines with food or dishes. CORRECTION: Supplement moved
Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically: Rice utensils are observed stored in water at 59 F. Keep these utensils stored in icy water.
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 41 F or below
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- 156 F Steam table- chicken 152-154 F
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.'
02/02/2016
Semi Annual Food
95
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 pork above sauces and garlic. Keep raw meat stored below other foods. CORRECTION: Food rearranged
Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically: Utensils stored in water at 65 F. Ice had melted and operator replenished ice.
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. Upright fridge- 38-39 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. Rice warmers- 144-150 F Steam table- chicken 155 F
Information: Dishwashing Methods: 3 compartment sink with 50 ppm chlorine Handwashing sink stocked. Good glove use 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: 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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