Toshi Restaurant, 745 Sw 185th, Aloha, OR 97003 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1) Observed an accumulation of grease and old food debris on the sides and ground of the kitchen grill and griddle. 2) The LG microwave door and outer portions are sticky to the touch and accumulated with grease. 3) The sushi making area display cooler sliding doors are sticky with grease and old food debris. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.14 A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
Handwashing sinks were indistinguishable from food prep sinks. There were no visible 'handwash only' signage posted on sinks. Handwashing Only signs were provided to operator to post at designated sinks.
- 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.
Atosa cooler: Raw shrimp 39°F. Atosa freezer: All food items frozen. Front Salmon chest freezer: All salmon frozen solid. Danby mini cooler: Lemons 35°F. Sanyo mini cooler: Ambient air 37°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.
Miso soup at 188°F. Back rice cooker: White rice at 180°F. Ramen soup on stove-top 200°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 125°F with 100 ppm chlorine. Test strips and thermometers available.
- 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:
It is recommended that facility start to label each packet of received salmon from the date it is put in freezer to at least 7 days later to ensure full parasite destruction. Today, operator was not able to tell salmon newly put in freezer from salmon that had been stored previously in the freezer. This way all employees are able to know if a week has gone by and the salmon is safe for public consumption. Great use of proper employee beverages was observed!
|
12/09/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed can opener and peelers with food residue on them are stored on kitchen shelf. ** Can opener and peelers were washed and sanitized during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
Teapots observed stored directly in front of handwash sink in wait station area blocking access for handwshing. ** Teapots were removed at at the time of inspection.
- 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.
Mini fridge : lettuce and sauces 40 F Mini fridge: bean sprouts 39 F Large kitchen refrigerator 37 F Soda and wine fridge 38 F Front sushi make display: 40F Sushi minifridge: 38F
- 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 173F, steamed rice 158F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 122F 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.'
|
06/18/2015 | Semi Annual Food | 94 |
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