- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
There were containers of degreaser, window cleaner, and insect spray stored on a shelf above clean dishes in the back. **CORRECTION** The chemicals were immediately removed from the shelf stored away from any food or clean dishes.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
There were bulk containers of panko flour and sugar stored uncovered near the reach-in cooler in the back. **Transfer bulk foods to food containers with lids to prevent possible contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-306.12(A) *PRIORITY FOUNDATION* Condiments are not properly dispensed or protected from contamination, specifically:
Observed wasabi and ginger containers used with a spoon that is inserted into the container. These containers are easily contaminated by the customers and should not be used.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed rice paddles and in-use food scoops stored in tepid water with a measured internal temperature of 60 F. **CORRECTION** Clean utensils were placed in an ice bath upon request. Store utensils in one of the approved methods noted below.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The outer surfaces of the cabinets at the sushi bar were soiled with an accumulation of grease and food debris. **Thoroughly clean these areas and increase the regular cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed employee beverage cups with no lids and cups with lids and no straws or handles. **CORRECTION** The beverage were discarded.
- 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.
3-door reach-in cooler in back-- 37-42 F (tofu, crab, lettuce) 1-door reach-in cooler at grill-- 34-38 F (cut melon, noodles, tofu) 2-door reach-in Coke cooler in wait station-- 37 F (tofu) prep coolers in sushi area (left to right upon entry of station)-- #1= 34-40 F (tuna, shrimp, crab); #2= 37-40 F (crab, tofu, scallops, salmon, muscles); #3= 38-40 F (crab, salmon, tuna); #4= 39 F (vegetables) reach-in & chest freezers holding things frozen. Sushi fish is farm raised according to invoice and confirmation letter from supplier.
- 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.
cooking temperatures: calamari out of fryer 164-190 F hot holding temperatures: meso 165 F, rice warmer 144 F.
- Information: Dishwashing Methods:
3-compartment sink available automatic low temperature dish machine: wash 119 F/100 ppm chlorine detected wiping cloth sanitizer solution concentration: 100-200 ppm chlorine detected.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is 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: 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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12/01/2015 | Semi Annual Food | 86 |
- 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 calamari is above cucumbers in one of the sushi area prep top units. Do not store raw seafood, meat or eggs above the vegetables. CORRECTION: Employee rearranged 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:
Chicken is in a crockpot at 85-95 F. If you want to hold the chicken hot, it must be kept at 135 F after being cooked fully to 165 F. CORRECTION: Chicken was reheated for employee lunch. Manager stated that they will use a time marking system similar to their sushi rice for the chicken.
- 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:
The sushi track is running with clear and yellow lids at the same time, Only lids with the yellow sticker should be running at this time. Use your color schedule appropriately.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-306.12(A) *PRIORITY FOUNDATION* Condiments are not properly dispensed or protected from contamination, specifically:
Observed wasabi and ginger containers used with a spoon that is inserted into the container. These containers are easily contaminated by the customers and should not be used.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
The wiping cloths out on the counters are lacking sanitizer. Do not rinse the bleach from 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.
All refrigeration holding food at 36-40 F Sushi freezer- -4 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 time marked Rice warmer- 160 F Miso soup- 202 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Dishwasher ran at 124 F with 100 ppm chlorine 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.'
- Information: Notes/Recommendations:
****Remember to date the fish that you are freezing for parasite destruction. This will help you to ensure that it has been in the freezer for seven days. Keep track of freezer temperature on your log sheet.
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04/08/2015 | Semi Annual Food | 81 |
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