- 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:
Observed raw pork stored above raw cut vegetables in the two door cooler. Please ensure all foods shall be protected from cross contamination during storage by separating raw animal foods from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables. CORRECTION: Raw pork was moved to the bottom shelf of the cooler.
- 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:
Observed food debris in sushi prep hand washing sink. Please ensure all handwashing sinks are not used for other purposes. THIS IS A REPEAT VIOLATION. CORRECTION: Hand washing sink will to be washed, rinsed and sanitized. Will only be used for handwashing.
- 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.
Sushi prep top: Cut cucumber 40°F, Cut carrots 42°F Sushi display: Raw tuna 37°F, Raw salmon 39°F, Eel 36°F Reach in: Raw fish 37°F Dimchae cooler: Raw fish 38°F Drink cooler ambient air temperature 37°F Two door reach in cooler ambient air temperature 39°F, Cut vegetables 38°F Two door freezer: All items frozen One door freezer: All items frozen Sushi Rice 100°F. Item is time marked. Rice was made 11:00am and is marked to be discarded 2:00pm. Will not be out of temperature range for more than 4 hours.
- 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.
Chicken off grill 170°F Hot holding: Miso soup 191°F
- Information: Dishwashing Methods:
Chemical dish washer 131°F 200ppm Chlorine Test kit available
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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.'
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12/28/2015 | Semi Annual Food | 89 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
A pan of partially cooked chicken is observed at 110*F on the cookline under no cold or hot holding. The PIC states they partially cook the chicken, then complete cooking. The chicken was removed from cold holding approximately one hour ago. CORRECTION: The person-in-charge removed the lid from the small pan and placed the chicken in the refrigerator to cool properly. From now on the PIC will fully cook the chicken and either keep it hot or place it immediately in the refrigerator for cooling.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
There are wet wiping cloths stored on the sushi cutting board in the kitchen. Keep the wiping cloths submerged in a sanitizer solution when not in use.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
The microwave door handle is damaged and covered in duct tape. Duct tape is used extensively on multiple equipment items. Remove the tape and repair equipment.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
There is a large hole in the kitchen floor that is currently sealed with duct tape and temporary lid. Please repair the floor properly with durable materials.
- 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:
The front sushi prep handwashing sink has soiled equipment in the basin. CORRECTION: These items were removed from the sink, and the person-in-charge will remind all staff to keep the sink clear and used for handwashing only.
- 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.
Dimchai cooler, 38F, 39F; sushi mini cooler, 36F; main sushi prep, 34-39F; sushi display, 40-41*F; side refrigerator, 39*F; freezer foods, hard frozen.
- 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.
Fish filet, 167F; miso, 180*F; miso, 194*F.
- Information: Dishwashing Methods:
Dishmachine at 127*F, 50 ppm chlorine, OK. Wiping cloths 200 ppm chlorine. Test strips available.
- 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: 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.'
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05/07/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about Banya Sushi, 8166 Sw Hall Blvd., Beaverton, OR 97008 »