Sushi Zen, 20265 Sw Tv Hwy, Aloha, OR 97003 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically:
Observed sushi in 'clear lids' that ran from 10:30am to 2:30pm still in rotation on the sushi belt at 3pm alongside the 'blue lids' that run from 2:30pm to 5:30pm. CORRECTION: PIC immediately discarded sushi in the 'clear lids.'
- 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.
Sushi area black mini cooler: Ambient air 35°F. Sushi area white mini cooler: Ambient air 38°F. Sushi area 2-door prep top cooler: Crab imitation 40°F. Whirlpool combo freezer/cooler: Topside all food items frozen, bottom side ambient air 40°F. Frigidaire combo freezer/cooler: Top-all food items frozen. Bottom-Ambient air 40°F. True prep-top cooler: Carrots 40°F. Delfield freezer: All food items frozen. 2-door display cooler: Stuffed mushrooms 39°F. True-door freezer: All food items frozen.
- 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.
Croc-pot hot: Miso soup 145°F. Rice cooker: White rice 170°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.'
- Information: Notes/Recommendations:
Please ensure facility washing spray nozzle is not hanging below the flood rim level of sinks; so as to avoid backflow contamination. Today it was observed to be loose but not hanging below the flood rim level. Please ensure facility keeps the light fixutures covered with an adequate covering piece.
|
10/16/2015 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed employee not washing his hands between handling dirty dishes and clean dishes. ** Spoke with the employee and the owner regarding handwashing requirements after handling dirty dishes and before handling clean dishes.
- 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.
Front serving area: Mini fridges:41F & 41F 2-Door prep cooler: 38F Sushi fish display fridge: 39F Kitchen area: Deli glass cooler: 40 F White freezer-top fridge: 38 F Fish freezer: (-8) 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.
chicken cooking 170 F Steamed rice 155F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 125F 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: 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.'
|
06/03/2015 | Semi Annual Food | 95 |
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