Sushi Town, 18033 Nw Evergreen Pkwy, Ste M, Hillsboro, OR 97006 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Ice machine is soiled with orange colored mildew. Clean and sanitize.
- 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 35-43 F Sushi freezer holding at -22 F Sushi items on track time marked using colored dot chart
- 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- 188 F Sushi rice time marked
- Information: Dishwashing Methods:
Wet wiping cloth solution 100 ppm chlorine Dishwasher ran at 120 F with 100 ppm chlorine Handwashing sinks stocked. Good glove use
- 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:
Do not use wasabi and ginger containers. Condiments shall be protected from contamination by being provided in: 1) Dispensers; 2) Protective food displays provided with proper utensils; 3) Original containers designed for dispensing; or 4) Individual packages or portions. This violation will be cited on your next inspection for 3 points.
|
12/15/2015 | Semi Annual Food | 100 |
- 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 observed stored on shelf above avocado, sauces and imitation crab. ** Food storage was rearranged and raw chicken stored on the lowest level under all ready to eat products.
- 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.
Freezer for fish freezing -2.2 F 3-Door commercial fridge: 41 F Glass-door fridge: 41 F Fish reach-in cooler in sushi prep line#1: 39 F Fish reach-in at the end of sushi line #2: 38 F Fish reach-in#3: 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.
Sushi Rice still hot at 139 F, will be time marked . Soup 185 F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 133 F with 50 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: 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.'
|
05/05/2015 | Semi Annual Food | 95 |
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