- Rule Violation and Requirement: VIOLATION OF SECTION 3-402.12 *PRIORITY FOUNDATION* Freezing temperatures are not recorded or records are not maintained or provided as required for raw, raw-marinated, partially cooked or marinated-partially cooked fish served or sold in a ready-to-eat form, specifically:
Facility was missing parasite destruction records for their salmon. Salmon was however date marked with date ready to take out of freezer (per operator a week after it was received). CORRECTION: PIC Jose stated that records must have gotten lost after their new freezer was purchased. A new record handout was given to PIC and was quickly filled out and posted on freezer door.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Low temperature dishwasher was not dispensing chlorine after several cycles ran. CORRECTION: PIC Jose was able to prime unit and have it dispense 100 ppm chlorine after several cycles ran.
- 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.
M3 turbo freezer for salmon: All food items frozen solid. M3 turbo cooler: Raw shrimp 41°F. Frigidaire white upright freezer: All food items frozen. Star-metal 2-door prep-top cooler: Salmon 41°F. M3 Turbo Air 3-door small coolers: Ambient air 35°F. White chest freezer in lobby: All foods frozen. Freezers lined up by restrooms: All foods 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.
Soup hot holding unit in wait station: Miso at 205°F.
- Information: Dishwashing Methods:
Low temperature dishwasher available with 0 ppm chlorine and 120°F (See violation). 3 compartment sink not set up during inspection. Sanitizer bucket at sushi station 100 ppm chlorine. Test strips and thermometers 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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03/22/2016 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically:
Observed rice cooker/holder stored at the bottom of shelving unit in kitchen under clean dishes without time (hour and minute) written on it. The rice cooker had the date written on it, but was without a time keeper. CORRECTION: PIC immediately wrote the time on rice cooker/holder and was reminded to continue to ensure all employees mark the time the rice was put in to use time as a public health control. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.15 *PRIORITY FOUNDATION* Food employees are not washing their hands in an approved handwashing sink, specifically:
Observed employee washing hands at the food prep only sink. CORRECTION: Employee was directed to correct handwashing station to thoroughly wash hands. Employee was told to only use the food-prep sink for food preparation and to only use handwashing station 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.
M3 turbo freezer for salmon: All food items frozen solid. M3 turbo cooler: Cucumber 41°F. Frigidaire white upright freezer: All food items frozen. Star-metal 2-door prep-top cooler: Salmon 41°F. M3 Turbo Air 3-door small coolers: Ambient air 35°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.
Miso soup at hot holding unit in wait area 177°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 147°F and 50 ppm chlorine per test strip papers. Server sanitizer bucket: 100 ppm chlorine. Test strips and thermometers 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.'
- Information: Notes/Recommendations:
Please ensure facility maintains all sanitizer chlorine levels between 50 and 100 ppm per test strip papers.
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10/14/2015 | Semi Annual Food | 94 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(B)(1,3,4)(C)(1,4,5) *PRIORITY* The use of time as a public health control is not properly applied, specifically:
1)Upon my arrival observed an employee put new covers on old products to extend the time that the food is kept on conveyer belt. 2)Observed rice for sushi not time marked as required.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-306.12(A) *PRIORITY FOUNDATION* Condiments are not properly dispensed or protected from contamination, specifically:
Observed wasabi and ginger are kept in wide mouth containers, served by spoon and left over is not removed after customer leaves. ** Make sure wasabi and ginger used by one customer is not left for next customer.
- 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 fish and perishable products are held at room temperature for a maximum of 4 hours. Sushi line fridge 40 F refrigerated drawers 41 F Back kitchen prep cooler 41F Back kitchen reach-in 35 F Tall M3 turbo fridge: 37 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.
Miso soup 185 F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature reached 133 F with 50 ppm chlorine.
- 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.'
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05/18/2015 | Semi Annual Food | 87 |
Restaurant representatives - add corrected or new information about Sushi Hana 10, 14605 Sw Millikan Way, Beaverton, OR 97003 »