The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist discussed time as a public health control (TPHC) for sushi rice, tempura and spring rolls, sweet potatos and fried zuccini. During inspection of the TPHC Logs, each day was filled in, with the exception of today. The manager reported that it was overlooked today. The manager filled in the logs based upon the time the foods were prepared. Employee Health policy in place. Letters of parasite destruction were provided upon request of EHS and are from an approved supplier. Observed proper handwashing. Sanitizer in the three vat sink measured within acceptable level. Active Managerial Control was discussed. This facility is neat and orderly and the employees are well trained in their respective duties. Temperature and TPHC logs are maintained. Records are available upon request. EHS observed several activities which promote food safety during today's visit. With just a little more training of employees and a little more AMC, this facility may be able to reach the status of achieving an Active Managerial Control Award. Thank you. Time for inspection is for inspection only.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Lomein noodles 95f stored in a dry steam pan without preheated water to help create the steam needed to maintain adequate hot holding.
Correction: Manager discarded the lomein. More lomein was reheated. The steam pan below the hot pan had water added and the water reached 159f. The reheated lomein noodles were added. Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the timsw is removed from temperature control: Sushi rice, tempura shrimp, sweet potato, zuccini, spring roll.
Correction: Manager marked the items with time based upon the time of preparation. If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
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01/20/2016 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. EHS provided information to manager about parasite destruction and Time as a public health control for bento. Manager added the product "Bento" to the list of items which this facility uses Time as a Public Health Control of up to 4 hours. Employee Health Policy in place. Sanitizer observed within acceptable limit. Facilty has test kit. Observed several employees wash hands during today's visit. Fax or email the letter(s) of parasite destruction to EHS within 10 business days. I have provided you with my business card. Do not serve raw or undercooked salmon, smoked salmon or eel until the letters of parasite destruction is obtained. Thank you.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: storing a rice scoop in 62f water.
Correction: Manager dumped the water and placed out a new rice scoop. 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.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: salmon, smoked salmon, eel
Correction: Do not serve raw or undercooked salmon, smoked salmon or eel without first obtaining the letter of parasite destruction. Once the letter of parasite destruction is received, provided a copy to the EHS via email or fax and maintain this letter on site and update if supplier or type of fish served raw or undercooked changes. 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.
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08/27/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist discussed time as a public health control for sushi rice, tempura and spring rolls. Environmental health specialist discussed importance of utilizing temperature logs. Manager will fax or email time as a public health control logs by Feb. 12, 2015.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: shrimp tempura holding at 97 degrees and spring rolls holding at 88 degrees
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Shrimp tempura and spring rolls were reheat and hot held at proper temperatures.
- Critical: Time as a Public Health Control/ Written Procedures Available (repeated violation)
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, shrimp tempura and spring rolls
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.
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02/02/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed time as a public health control, hot holding and temperature logs.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: spring rolls at room temperature
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. Spring rolls were relocated to the walk-in cooler.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: fried rice inside of warmer
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Fried rice was replaced with fried rice that is holding at proper temperature.
- 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): tempura, spring rolls, dumplings, veggie tempura, 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.
- 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.
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09/29/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Sanitizer observed at acceptable level in the three vat sink. Facility noted in a neat, clean and orderly condition.
** See Note to file concerning parasite destruction, supplier information, processes that manager chooses to activate after today's visit. **Training provide to foodworkers and manager on the following:
Proper set-up and testing of the wiping cloth buckets:
Proper hand washing and glove use (Handwashing sign provided)
Proper Fats, oil and grease disposal (brochure provided).
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Manager was trained on the importance of an employee health policy. He agreed to conduct the training with employees and then obtain signature confirmation of the training on the forms provided today. Then manager agreed to fax a copy of the signed forms for each employee to the health department within 10 business days. Manager was reminded to maintain the signed forms at the facility for inspector review with each inspection. 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)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching the walk in refrigerator handle and placing on clean gloves, thereby possibly contaminating the outside surface of the gloves.
Correction: Training provided to manager and foodworker. After training, foodworker properly washed hands and placed on clean gloves. 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.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed a food employee drinking an open drink while at the cookline.
Correction: Manager stopped the employee from drinking from an open drink container along the cookline. Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: sushi containing raw salmon, raw tuna, raw massago on the kiosk menu an on the brochure menu.
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. The kiosk menu was updated during inspection by placing a sign with the full consumer advisory attached. The update for the brochure menu is to be completed within 90 days. Fax or email the updated brochure menu to my attention at the health department within 90 days of this inspection.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the back handwashing sink.
Correction: Manager placed soap at the back handsink during inspection. Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the back handwashing sink used by food employees.
Correction: EHS provided handwashing sign. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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04/14/2014 | Risk Factor | |
| No violation noted during this evaluation. | 01/23/2014 | Pre-Opening | |
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