Yuzu Japanese Restaurant Inc, 4130 Sw 117th Ave, #h, Beaverton, OR 97005 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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.
Prep cooler cooked chicken 39F. Single door cooler 39F, produce cooler 40F. Freezer ok,
- 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.
Rice and soup 180F 160F.
- Information: Dishwashing Methods:
Three compartment sink 200 ppm quat sanitizer.
- 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.'
- Information: Notes/Recommendations:
Please train the dishwasher on how to use sanitizer test paper and make sure she has some at all times.
|
12/14/2015 | 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:
One large package of raw fish observed stored with produce in the same container. These items were separated after discussion to reduce the risk of cross contamination. Please reorganize your coolers to make certain raw meats are separated from produce. Keep all raw meat on the bottom shelf in separated containers. Different raw meats need different containers as well.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Frozen raw meat observed in one container on the tile floor under a sink. This is not a proper area for foods. Keep foods elevated off the floor even if they have a container. Please read below:
- 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.
Prep cooler produce such as lemons 39F. Single door unit fish 37F, upright cooler produce and meat 40F.
- 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.
None at this time.
- Information: Dishwashing Methods:
Three compartment sink 200 ppm quat. Test paper ok.
- 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.'
|
05/15/2015 | Semi Annual Food | 95 |
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