Observed proper Cooling of soup items on ice within proper time. **PLEASE REMEMBER TO MONITOR COOLING TEMPERATURES WITH FOOD THERMOMETER AS DISCUSSED. PLEASE REMEMBER NOT TO COOL ANY FOOD ITEMS ON FLOOR SUBJECT TO CONTAMINATION. EHS provided Cooling Log for CFM.
PLEASE PROVIDE TRAINING ON FOOD SAFETY TO ALL FOOD EMPLOYEES. PLEASE DISCUSS PROPER COOLING, MONITORING TEMPERATURES OF COOKED FOOD ITEMS AND PROPER GLOVE USE/HANDWASHING.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED BUCKET OF WATER USED FOR RINSING OF GLOVES/HANDS IN SIDE FRYER AREA OF KITCHEN FOR TEMPURA.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEES ARE TO WASH HANDS IN HANDSINK ONLY. BUCKET OF WATER DISCARDED.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. OBSERVED FOOD EMPLOYEE DRINK COFFEE FROM UNCOVERED CUP AT SUSHI STATION PREP AREA. OBSERVED COFFEE DRINK UNCOVERED WITHOUT STRAW IN KITCHEN AREA.
Correction: Food employees may drink only from a covered container using a straw. BEVERAGE DISCARDED.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: OBSERVED LARGE POTS OF SOUPS UNCOVERED COOLING IN STORAGE AREA ON FLOOR NEXT TO PAINT EQUIPMENT AND TOOLS/ SUBJECT TO CONTAMINATION, BY WALL IN NEED OF CLEANING (OBSERVED DUST AND CHIPPED PAINT, DEBRI ON WALL), OBSERVED PHONE CHARGING ON WALL ABOVE SOUP ON FLOOR.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. SOUPS MOVED FURTHER FROM WALL TO PREVENT FROM CONTAMINATION. SOUP MOVED AWAY FROM PAINT EQUIPMENT.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED 3 LARGE POTS OF SOUPS COOLING ON ICE ON FLOOR IN BACK STORAGE AREA.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. SMALLER POT MOVED ON TOP OF PREP TOP COUNTER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: PORK SOUP 44F, PORK & CHICKEN SOUP 44F, MISO SOUP 43F - WIC
Correction: RAW SALMON SKIN 68F - ON SHEET TRAY ON SHELF IN BACK STORAGE AREA.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: INTERIOR OF REFRIGERATION UNITS/ FREEZERS.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the WALLS ALONG 3VAT SINK, BACK STORAGE AREA BY ICE MACHINE is in need of cleaning/ PAINTING.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/07/2015 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED DRINKS WITHOUT LIDS AT PREP TABLES AT SUSHI AREA AND IN BACK KITCHEN.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. DRINKS DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: UDON SOUP 42F, RAW SALMON 42F - WIC
Correction: SCRAMBLED EGG 50F, CREAM CHEESE 47F - BEV AIR 2DR UPRIGHT DISPLAY COOLER
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): SUSHI RICE
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. CFM CREATED TIME LABEL FOR RICE.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED ICE MACHINE IN NEED OF CLEANING.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: SUSHI KNIVES, CUTTING BOARDS AT SUSHI STATION OBSERVED BEING WASHED WITH SOAP AND WATER AT PREP SINK BY SUSHI AREA.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. ALL UTENSILS AND CUTTING BOARDS MUST BE WASHED IN DISH WASHING SINK OR DISH MACHINE. UTENSILS WASHED AT DISH MACHINE.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM ARRIVED DURING INSPECTION.
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06/15/2015 | Risk Factor | |
Note:
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor at the walk - in cooler.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Sliced Tomatoes (44F), Udon Soup (44F), Salmon (43F) at the walk-in cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Food Items are in a unit that maintains 41F or below.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the main menu and Sushi menu do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Consumer Advisor Disclosure instruction is discussed with the Person-in-charge.
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: The following non-food contact surfaces of the following equipment were observed not easily cleanable: Beverage-air freezer in the kitchen and Ice Machine in the back have manufacturing plastic attached.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Attached plastics were removed from Beverage-Air freezer and Ice Machine.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at the Sushi bar handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Hand soap was provided at the Sushi bar handwashing sink.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the shelves in the walk-in cooler is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/30/2014 | Routine | |
BE AWARE THAT REPEAT CRITICAL DEFICIENCIES WILL RESULT IN ENFORCEMENT ACTIONS BEING TAKEN.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed no hnadwashing by foodservice employees engaged in multiple foodhandling tasks.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: 1) Lemon garnishes
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCUSSED WITH MANAGER
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equipment / Good Repair / Operation
Observation: Observed the following to be in disrepair:
1) Shelving underneath prep tables (rusted)
Correction: The above mentioned items shall be maintained in good repair.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Exterior of equipment,
2) Shaleing throughout facility,
3) Interior of the reachin/walkin units,
4) Gaskets on the reachin/walkin units
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located in the fry station area is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Floor Mats and Duckboards / Cleanable & Removable (repeated violation)
Observation: Observed cardboard boxes being used as floor mats.
Correction: Floor mats shall be smooth, easily cleanable, nonabsorbent, and durable.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following is not maintained in good repair:
1) Walls,
2) Mildew overgrown caulking in the dishwashing area
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) Walls,
2) Floors,
3) Floor/wall junctures underneath and behind equipment and shelving
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/27/2014 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a risk-based assessment.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils, that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling soiled equipment and utensils. Proper handwashing frequencies will aid in the reduction of foodborne illness. Discussed with manager.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands: hard-boiled egg at True Prep Cooler.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Discussed with food handler and manager.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: metal food containers, plastic food containers, and utensils.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Discussed with dish washer and manager.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility in the cooking area is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Discussed with manager.
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11/26/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Additional Temperatures: Cooked Egg (BARDC--39F), Cooked Eel (HDC#1--41F), Cooked Shrimp (HDC#2--35F), Raw Yellowtail (DC--36F), Cooked Shrimp (DRC--39F), Tofu (salad bar--40F)
Facility Data Sheet
Hot water heater: State SBD100-199-NET-118 which uses 199,999 BTU's to produce 234 GPH of 120F water at an 80F rise.
Dishmachine: ADS ET-AF chemical dishmachine which uses 51 GPH
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed foodservice employees washing their hands 5-10 seconds.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
1) Observed scoops being stored in stagnate water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (corrected on site)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Yellowtail, Red Snapper, Grouper, Clam, Roe.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. DISCUSSED WITH MANAGER WHO WILL BE RECIEVING A LETTER FROM THEIR SUPPLIER FOR ADEQUATE PARASITE DESTRUCTION.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3) : Salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Ramen Soup (WC--44-45F), Oodon Soup (WC--44F), Pork Soup (WC--46-49F, 46-47F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Interior of the reachin/walkin units,
2) Gaskets on the reachin/walkin units,
3) Shelving
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Equip/Utensils/Linens/Single-Service/Elevation (corrected on site)
Observation: Observed single service items being stored on the floor.
Correction: Single service items shall be stored at least 6 inches off the floor.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Three compartment sink (leaking),
2) Mop sink (leaking)
Correction: A plumbing system shall be maintained in good repair.
- Floor Mats and Duckboards / Cleanable & Removable
Observation: Observed cardboard boxes being used as floormats in the walkin cooler.
Correction: Floormats shall be smooth, easily cleanable, non-absorbent, and durable.
- Light Bulbs / Locations where Shielding is Required
Observation: Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the back food prep area.
Correction: Provide end caps to completely enclose the light bulb.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Walls,
2) Ceiling tiles
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) Floor/wall junctures underneath and behind equipment and shelving,
2) Walls,
3) Ceiling tiles
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/23/2013 | Routine | |
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