- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.110 *PRIORITY FOUNDATION* The temperature for the wash solution of spray type dishwashers is not adequate, specifically:
Low temperature dishwasher was operating at a max of 103°F after several ran cycles. The adjacent sinks had water temperature of a max of 105°F. CORRECTION: Will return within 14 days to re-inspect water temperature at dishwasher. Please ensure dishwasher temperature is above 120°F, please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the grill fume hood and grease filters accumulated with grease. Please clean all nonfood-contact surfaces.
- 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.
Magic chef freezer: All food items frozen. Green world freezer: All food items frozen. True 2-door cooler: Ambient air 40°F, teriyaki chicken 41°F. Sushi line chest freezer: All salmon and seafood was frozen solid. Sushi area prep-line cooler: Cucumber 40°F.
- 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 cooker back of kitchen holding white rice at 207°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 103°F (See violation) and 100 ppm chlorine. Sanitizer bucket at sushi prep area had 100 ppm chlorine. Test strips and thermometers available.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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 ensure all employees use approved beverage containers throughout restaurant. An informational handout was given to operator stating approved and un-approved employee beverage containers.
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11/05/2015 | Semi Annual Food | 97 |
- 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:
Observed: 1) raw chicken in prep at 68°F 2) tempura batter on counter at 64°F CORRECTION: 1) raw chicken was placed back in to the reach in. Recommended to prep smaller portions or keep on ice during prep. 2) tempura was discarded. Recommended to keep batter in the cooler when not in use or to use time marking.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed: 1) cut watermelon in to go containers in the front prep cooler, in the facility for longer than 24 hrs not date marked. 2) cooked chicken removed from the freezer and located in the 2 door reach in missing a pull date. 3) cooked crab and tempura in the 2 door reach in missing a date. CORRECTION: 1) cut watermelon was date marked 2) a pull date was added to the cooked chicken 3) date marking was added to required potentially hazardous foods.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-306.11 *PRIORITY FOUNDATION* Food on display is not protected from contamination, specifically:
Observed the facility using wasabi and ginger pots that require customers to use a spoon to remove contents. These containers are easily contaminated by customers. Provide in a manor that is not able to be contaminated. CORRECTION: PIC stated they will try and come up with a plan for the wasabi and ginger.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Observed wiping cloths stored on the prep cooler cutting boards.
- 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:
Observed: 1) the handle on the Green Works freezer in need of repair 2) the seal on the 2 door reach in, in need of repair 3) the fiberglass is exposed in the large chest freezer. Foods stored in this freezer are packaged, however repairs to fix this are recommended.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Areas around the cook line and fryer are not cleaned at an adequate frequency.
- 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.
Raw Chicken in Prep: 68°F Tempura batter on counter: 65°F 2 Door Reach In Cooler: raw salmon 39°F, cooked chicken 39°F, raw shrimp 38°F Green World Freezer: Frozen Upright freezer: frozen Large Chest Freezer: Frozen (2) 1 door coolers: out of order True Prep cooler: raw salmon 39°F True Prep Cooler: mackerel 40°F Display Cooler: 39°F ambient air temperature Turbo Air Prep Cooler: crab and cream cheese 40°F Pepsi Cooler: 40°F ambient air temperature
- 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.
Tempura out of oil 188°F Miso soup kettle: 168°F Rice Cooker: 173°F
- Information: Dishwashing Methods:
Chemical dish machine: 50 ppm chlorine, 119°F Sanitizing buckets: 200 ppm chlorine Chlorine test kit available Handwashing sinks stocked.
- 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.'
- Information: Notes/Recommendations:
Date Marking handout provided.
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06/23/2015 | Semi Annual Food | 89 |
Restaurant representatives - add corrected or new information about Sushi Boat, 14800 Sw Murray Scholls Dr. Ste 101, Beaverton, OR 97007 »