- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Beverage Aire Counter Top Reach-In Cooler: Tofu 37*F.
Turbo Aire Two-Door Reach-In Cooler: Raw Chicken 33*F, Vegetables 36*F.
Turbo Aire Prep Table: Inserts= Tofu 41*F; Reach-In Under Inserts= Raw Beef 41*F, Raw Chicken 39*F.
Countertop Display Coolers at Sushi Bar: Salmon 33*F, 29*F, and 36*F.
Turbo Aire One-Door Reach-In Freezer in Kitchen: -5*F.
Two-Door Reach-In Under Counter Freezer for parasite destruction: -3*F.
Fish received frozen and fresh from Ocean Beauty and True World.
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Cooking Temperatures: Fried Pork 210*F, Grilled Steak 143*F.
Hot Holding Temperatures: Meso Soup 165*F, Rice 140*F.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Three Compartment Sink Available.
Stationary Automatic Under Counter Dishwasher: Wash Temp.= 105*F(see violation 19d). Sanitizer Concentration detected at 100 ppm Chlorine.
Wiping Cloth Sanitizer Solution Concentration: 50 ppm Chlorine at Sushi Bar.
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Note(s/Recommendations:
Post violation: Several items were noted on the pre-opening inspection were corrected at this evaluation, specifically:
1. A new ceiling has been installed in the kitchen area.
2. All raw wood shelves have been painted and are cleanable.
3. Light bulbs have been installed in the hood.
4. Utility lines in the kitchen area have been covered by the drop ceiling.
- Freezing Records
Freezing temperatures are not recorded or records are not maintained or provided as required for raw, raw-marinated, partially cooked or marinated-partially cooked fish served or sold in a ready-to-eat form, specifically:
Correction: REQUIRED CORRECTION: If raw, raw-marinated, marinated partially cooked or partially cooked fish are served or sold in a ready-to-eat form, the person in charge must identify each batch by name and date, measure the freezing temperature once per day, record the freezing temperatures and time to which the fish are subjected and shall retain the records at the food establishment in chronological order for 90 days beyond the time of service or sale. Each invoice from the supplier shall state the specific species. A written agreement or statement from the supplier shall be provided stipulating that the fish are frozen to a temperature and for a time as required by rule. This agreement shall be updated once per year.
Post violation: Salmon in the freezer for parasite destruction have been date marked, however, a written logs for daily temperatures were not kept. Manager stated that they would be kept on the freezer unit.
Rule: Violation 2D, Not Critical Violation of OAR 3-402.12
- Warewasher, Wash Solution Temperature
The temperature for the wash solution of spray type dishwashers is not adequate, specifically:
Correction: REQUIRED CORRECTION: The temperature of the wash water solution in spray-type warewashing machines shall be: 1) For a stationary rack, single temperature machine, 165°F (74°C); for a stationary rack, dual temperature machine, 150°F (66°C); for a single tank, conveyer, dual temperature machine, 160°F (71°C); and for a multitank, conveyer, multitemperature machine, 150°F (66°C). The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F (49°C).
Post violation: The Wash Temperature for the automatic dishwasher was measured at 105*F after three cycles.
Rule: Violation 19D, Not Critical Violation of OAR 4-501.110
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Handwashing Facility, Installation
Water at handwashing lavatories is at improper temperatures, not provided through a combination faucet or properly metered, or an automatic handwashing facility is not installed according to manufacturer's instructions, specifically:
Correction: REQUIRED CORRECTION: A handwashing lavatory shall be equipped to provide water at a temperature of at least 110°F (43°C) through a mixing valve or a combination faucet. A steam mixing valve may not be used at a handwashing lavatory. A self-closing, slow-closing or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
Post violation: The water temperature at the back hand sink reached a maximum temperature of 98*F after ran for several minutes.
Rule: Violation 29D, Not Critical Violation of OAR 5-202.12
- Food Handler Certificate
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.
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12/07/2009 | Semi Annual | 96 |
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Sushi Display Cooler (near wait station): Salmon42*F, Tuna 41*F.
Sushi Display Cooler (middle): Shrimp 39*F, Salmon 39*F.
Sushi Display Cooler (near exit): Tuna 38*F.
True Two-Door Reach-in Cooler at Sushi Bar: Crab 42*F.
True Three Door Reach-in Cooler at Sushi Bar: Salmon 43*F, Tuna 43*F.
True Two-Door Reach-in Freezer at Sushi Bar Holding Things Frozen.
Beverage Aire Dorm Glass Door Cooler at Wait Station: Tofu 38*F.
Turbo Aire Two-Door Reach-in Sushi Freezer: -3*F.
Two-Door Prep Table at Cooking Line: Inserts=42-43*F; Reach-in=41*F.
Turbo Aire Two-Door Reach-in Cooler at Soda Fountain: Raw Chicken 40*F.
One-Door Reach-in Freezer at Cooking Line Holding Things Hard-Frozen.
Good Date Marking Observed.
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Cooking Temperature: Chicken 168-182*F.
Hot Holding Temperatures: Rice 203*F, Meso 157*F.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Three Compartment Sink Available.
Auto Chemical Sanitizing Dish Machine: Wash Temp.= 120*F, 50 ppm Chlorine Detected.
Wiping Cloth Sanitizer Solution Concentrations: 100-200 ppm Chlorine Detected.
- Food Storage
Food is not stored to prevent contamination, specifically:
Correction: REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
Post violation: Observed open bags of corn starch and flour on the shelf above the prep sink in the kitchen.
*Please transfer bulk food items to food grade container after opening to prevent possible contamination.
Rule: Violation 8H, Not Critical Violation of OAR 3-305.11
- Cooking and Baking Equipment, Freq.
Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
Correction: REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
Post violation: The toaster oven at the sushi bar was observed to be heavily soiled with encrusted grease and food debris.
*Please clean the oven thoroughly.
Rule: Violation 22C, Not Critical Violation of OAR 4-602.12
- In-use Utensils
In-use food utensils are not properly stored, specifically:
Correction: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water held at a temperature of 140*F (60*C) or more, or 41°F (5°C) or below, if the container is cleaned as required.
Post violation: Observed porcelain bowls used for scoops in the bulk food containers.
*Please use scoops with handles to prevent bare hand contact with bulk food items and store with handles up and out of the foods as noted below.
Rule: Violation 10A, Not Critical Violation of OAR 3-304.12
- Storage of Equipment, Utensils, Linens
Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Correction: REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
Post violation: Observed clean glasses stored directly under the paper towel dispenser at the front hand sink at the sushi bar.
*Please relocate the glasses to prevent possible drip from handwashing to soil glasses.
Rule: Violation 24D, Not Critical Violation of OAR 4-903.11
- Outer Openings, Protected
Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Correction: REQUIRED CORRECTION: Outer openings of the food establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.
Post violation: The front door was open during the inspection.
*Please keep the outer openings closed to prevent possible insect entry.
Rule: Violation 37G, Not Critical Violation of OAR 6-202.15
- Repeat Violation
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
- Where to Wash
Food employees are not washing their hands in an approved handwashing lavatory, specifically:
Correction: REQUIRED CORRECTION: Food employees shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
Post violation: Obdserved food worker to wash hands in the prep sink at the sushi bar.
*Please only use the designated hand sinks to wash hands.
Rule: Violation 13A, Not Critical Violation of OAR 2-301.15
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11/01/2010 | Semi Annual | 92 |
- Utility Service Lines, Walls/Ceilings
Utility service lines are unnecessarily exposed or obstruct proper cleaning of walls and ceilings, specifically:
Correction: REQUIRED CORRECTION: Utility service lines may not be unnecessarily exposed and shall be installed so they do not obstruct cleaning of walls and ceilings.
Post violation: The kitchen area has no ceiling whereby utility lines are unnecessarily exposed.
Rule: Violation 37C, Not Critical Violation of OAR 6-201.12
- Floors, Walls, and Ceilings, Cleanability
Floors, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Correction: REQUIRED CORRECTION: Floors, floor coverings, walls, wall coverings and ceilings shall be designed, constructed and installed so they are smooth and easily cleanable, except that anti-slip floor coverings or applications may be used for safety reasons.
Post violation: An ""open"" ceiling exists in the kitchen. You will need to make arrangements to install a ceiling that is durable and easy to clean. It is recommended that you have any proposed ceiling installation pre-approved by this office - no charge.
Rule: Violation 37B, Not Critical Violation of OAR 6-201.11
- Nonfood-Contact Surfaces - Materials
Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
Post violation: Observed raw wood installed in various areas (interior of cabinetry below dump sink, shelves above and below the microwave oven, etc.) Finish the wood so it is non-absorbent and smooth.
Rule: Violation 15B, Not Critical Violation of OAR 4-101.111
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Note(s/Recommendations:
Post violation: Please acquire a shelf to elevate your dishwashing chemicals up off the floor.
- Lighting, Intensity
Lighting is not adequate, specifically:
Correction: REQUIRED CORRECTION: The light intensity shall be at least 10 foot candles (110 lux) at a distance of 30 inches from the floor in the walk-in refrigeration units, dry food storage areas, and during periods of cleaning other areas. Provide at least 20 foot candles (220 lux) at a surface where food is provided for consumer self-service, including buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, inside equipment including reach-in and under counter refrigerators, and at a distance of 30 inches from the floor in areas used for handwashing, warewashing, equipment and utensil storage areas, and in toilet rooms. Provide at least 50 foot candles (540 lux) for areas where food employees are working with utensils and equipment where safety is a factor.
Post violation: Install the bulbs to the hood.
Rule: Violation 38B, Not Critical Violation of OAR 6-303.11
- Handwashing Facility, Installation
Water at handwashing lavatories is at improper temperatures, not provided through a combination faucet or properly metered, or an automatic handwashing facility is not installed according to manufacturer's instructions, specifically:
Correction: REQUIRED CORRECTION: A handwashing lavatory shall be equipped to provide water at a temperature of at least 110°F (43°C) through a mixing valve or a combination faucet. A steam mixing valve may not be used at a handwashing lavatory. A self-closing, slow-closing or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
Post violation: The temperature of the hot water at the handsinks is 103 F.
Rule: Violation 29D, Not Critical Violation of OAR 5-202.12
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: All coolers had display thermometers which indicated 25 - 35 F throughout. The owner described a 3-hour holding time control procedure for the sushi rice whereby logs will be used. All sushi is made to order. The freezer indicated -13 F today and although the owner will purchase pre-frozen salmon from his supplier, he may freeze some himself, so is prepared with a temperature log and is aware that the fish must be frozen for a minimum of 7 days at -4 F.
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Hot holding unit is functional.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishmachine sanitizes at 50 ppm chlorine. Test strips on hand. Sanitizer bucket set up with 100 ppm chlorine sanitizer.
- Food Handler Certificate
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.
- Backflow Prevention, Air Gap
An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. An air gap between the water supply inlet and the flood rim level of the plumbing fixture, equipment or nonfood equipment shall be twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm).
Post violation: The discharge end of the pipe from the prep sink as well as the dishmachine protrude into the floor sinks. Provide a minimum 1"" air gap above the floor rim of the floor sink as discussed.
Rule: Violation 30B, Critical Violation of OAR 5-202.13
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10/05/2009 | Pre Opening | |
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Two-Door Prep Table in Kitchen: Pot Stickers 33*F, Raw Fish 40*F, Raw Chicken 40*F, Cooked Noodles 41*F.
Turbo Aire two-door reach-in cooler: Cooked Chicken 41*F, Raw Eggs 42*F.
One-Door Countertop Cooler at Wait Station: Tofu 39*F.
Two-Door reach-in Freezer at Wait Station Holding Things Hard-Frozen.
Display Case Cooler at Sushi Bar: Tuna 42*F, Salmon 40*F, Octopus 38*f, Crab 41*F.
Two-Door Reach-In Freezer at Sushi Bar Holding Things Frozen.
Two-Door Reach-In Cooler at Sushi Bar: Crab Salad 41*F, Smoked Salmon 43*F.
Three-Door Reach-In Cooler at Sushi Bar: Salmon 43*F, Pickles 42*F, Scallops 40*F.
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Cooking Temperature: Grilled Chicken 183*F.
Hot Holding Temperatures: Meso Soup 166*F, Rice in Warmer 144*F, Tempura Sauce 138*F, Teriyaki Sauce 155*F.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Three Compartment Sink Available.
Automatic Chemical Sanitizing Dish Machine: Wash Temp.= 119*F; No chemical sanitizer detected (see violation 20C).
Wiping Cloth Sanitizer Solution Concentrations: 100 ppm chlorine detected at all stations.
- Food Storage
Food is not stored to prevent contamination, specifically:
Correction: REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
Post violation: 1. Observed container of soy sauce store on the floor in the kitchen.
2. Observed an opened bag of flour stored on a shelf in the kitchen.
Please store food items as noted below.
Rule: Violation 8H, Not Critical Violation of OAR 3-305.11
- Nonfood-Contact Surfaces - Materials
Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
Post violation: Observed pieces of raw wood in the kitchen and at the sushi bar. Please finish wood so that it is smooth, non-absorbent, and easily cleanable.
Rule: Violation 15B, Not Critical Violation of OAR 4-101.111
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: 1. Observed tempura batter on sitting next to fryer with a measured internal temperature of 61*F.
2. Observed prepared California Rolls sitting on a shelf in the kitchen with a measured internal temperature of 70*F.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Thawing
Potentially hazardous food is improperly thawed, specifically:
Correction: REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F (5°C) or below; 2) completely submerged under running water at a temperature that does not exceed 70°F (21°C), with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C) for more than four hours; 3) in a microwave oven when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
Post violation: Observed raw shrimp thawing at room temperature in a colander in the prep sink in the kitchen. Please thaw as noted below.
Rule: Violation 6C, Not Critical Violation of OAR 3-501.13
- Time as a Public Health Control
Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. When using time as a public health control, the food shall be marked or otherwise identified to indicate the time within 4 hours past the point in time when the food is removed from temperature control. The food must be cooked, served, or discarded within 4 hours. Unmarked containers or packages marked to exceed 4 hours must be discarded. Written procedures must be maintained in the establishment and made available to the regulatory authority.
Post violation: Timed Rice at the sushi bar was not time marked for cooking or discard time.
Rule: Violation 3J, Critical Violation of OAR 3-501.19
- Living/Sleeping Quarters, Separation
Food service operations are not separated from living or sleeping quarters, specifically:
Correction: REQUIRED CORRECTION: Living or sleeping quarters located on the premises of a food establishment shall be separated from areas or rooms used for food operations by complete partitioning and solid self-closing doors.
Post violation: Mop was stored in the wringer of the mop bucket. Please hang mops to dry when not in use to prevent microbial growth.
Rule: Violation 43F, Not Critical Violation of OAR 6-202.112
- Chemical Sanitizer, Chlorine
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
Post violation: There was no detectable sanitizer distributed in the automatic dish machine. Upon further investigation, it was discovered that the sanitizer hose was in a container of dish soap.
Rule: Violation 20C, Critical Violation of OAR 4-501.114
- Handwashing Facility, Maintenance
A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
Correction: REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
Post violation: 1. Food Worker was observed to wash a knife in the hand wash sink at the sushi bar.
2. The hand sink in the kitchen was observed to be used for dumping ice.
Please use hand sinks for hand washing only.
Rule: Violation 32A, Not Critical Violation of OAR 5-205.11
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Repeat Violation
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
- Freezing Records
Freezing temperatures are not recorded or records are not maintained or provided as required for raw, raw-marinated, partially cooked or marinated-partially cooked fish served or sold in a ready-to-eat form, specifically:
Correction: REQUIRED CORRECTION: If raw, raw-marinated, marinated partially cooked or partially cooked fish are served or sold in a ready-to-eat form, the person in charge must identify each batch by name and date, measure the freezing temperature once per day, record the freezing temperatures and time to which the fish are subjected and shall retain the records at the food establishment in chronological order for 90 days beyond the time of service or sale. Each invoice from the supplier shall state the specific species. A written agreement or statement from the supplier shall be provided stipulating that the fish are frozen to a temperature and for a time as required by rule. This agreement shall be updated once per year.
Post violation: No records were provided for the parasite destruction process for the fresh salmon that is frozen in the two-door freezer at the wait station. Please keep detailed records on site for review at all times.
Rule: Violation 2D, Not Critical Violation of OAR 3-402.12
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05/05/2010 | Semi Annual | 81 |
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