Services Departments Government

BEST SUSHI

16066 SW BOONES FERRY RD #A
LAKE OSWEGO, OR 97035
(503) 635-9893 x

Restaurant inspection details

To view the specific food sanitation rules cited, visit Food Sanitation Rules - Tools for Operators.

12/05/2016

12/05/2016 Semi-Annual
Score: 90

Violations Point deductions
3-501.16 - Par cooked chicken sitting on stove top in container with lid at 95F. 10
3-501.13 - 3 bus tubs of chicken thawing at room temperature (still frozen) under kitchen work table. 0

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05/18/2016

05/18/2016 Semi-Annual
Score: 90

Violations Point deductions
3-501.16 - Par cooked chicken 95F in container with lid sitting on shelf in kitchen at room temp. 5
3-501.13 - Chicken and shrimp thawing in various locations throughout the kitchen in bus tubs and food containers at room temp. 0
4-702.11 - Container used to store chicken was washed in middle compartment sink with soap and placed in drying rack. 5

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11/23/2015

11/23/2015 Re-inspection

Violations Point deductions
99E - OPERATOR HAS OBTAINED DOCUMENTATION FROM THEIR SUPPLIER THAT THE SUSHI FISH IS EITHER FROZEN TO KILL PARASITES, OR HAS BEEN AQUACULTURED (SALMON), TO PREVENT PARASITES. GOOD! ALSO, OPERATOR HAS REVISED THEIR CONSUMER ADVISORY ON THE MAIN MENU, AND NOW MEETS THE DISCLOSURE, RISK REMINDER, AND ASTERISKS REQUIREMENT. " * CONTAINS RAW FISH. CONSUMING RAW FISH MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS." OPERATOR ALSO DID THIS FOR THE TAKE OUT MENU. GOOD JOB! 0

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11/02/2015

11/02/2015 Semi-Annual
Score: 87

Violations Point deductions
3-304.14 - THE IN USE WIPING CLOTH BUCKET HAD SANITIZER, BUT THE IN USE WIPING CLOTHS WERE LACKING SANITIZER. 0
6-101.11 - FACILITY HAS CARPET IN THE PART OF THE FRONT SERVICE AREA - NOT CLEANABLE. 0
3-501.16 - THE CONTAINER OF CRAB AND CREAM CHEESE WAS SET OUT AT ROOM TEMPERATURE AND WAS AT 49 - 50 F. 5
3-402.11 - OPERATOR GETS MOST SUSHI FISH FROZEN, BUT IS LACKING A LETTER FROM THE COMPANY THAT IT WAS FROZEN TO THE PROPER TEMPERATURES AND TIMES. THE SALMON COMES IN RAW AND THEY FREEZE IT. OPERATOR IS NOT RECORDING THE FREEZER TEMPERATURES EACH DAY AND NOT RECORDING WHEN THE SALMON IS PUT IN AND TAKEN OUT OF THE FREEZER. 5
99 - 0
99A - 0
99N - 0
88F - 0
6-301.11 - THERE WAS NO SOAP AT THE HANDSINK IN THE KITCHEN UPON ARRIVAL. (IT WAS IN A CONTAINER ON THE FLOOR UNDER THE THREE COMPARTMENT SINK.) 3

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06/29/2015

06/29/2015 Re-inspection

Violations Point deductions
5-205.11 - Both hand sinks in kitchen blocked. The back sink had a water pitcher stored inside of it, the front hand sink had sanitize bucket inside. 6
3-501.16 - Salad prep table holding product 50F or above. 10

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06/09/2015

06/09/2015 Semi-Annual
Score: 75

Violations Point deductions
2-401.11 - Open drink container on kitchen prep counter. 3
5-205.11 - Kitchen hand sink had water pitcher stored inside it. 6
3-603.11 - As noted on last inspection report, a consumer advisory is needed on menu board. 3
3-401.14(F) - As noted on last inspection report, this facility is parr cooking chicken. A written approved procedure is needed for this activity. Observed chicken 59F in cooler from yesterday. 3
3-501.16 - Cut cabbage stored in container without any way to keep cool. Salad prep table holding 45F. 10
4-204.112(A)(B)(D) - Salad prep table lacked thermometer. 0
3-501.13 - 2 tubs of frozen chicken stored on the ground under the kitchen prep table. 0
99 - 0

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12/09/2014

12/09/2014 Semi-Annual
Score: 92

Violations Point deductions
99O - 5/5 Food handler cards. 0
3-501.16 - Salad prep table and true refrigerator in kitchen holding at 45F. 5
5-205.11 - Bleach container stored in front hand sink. 3

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05/15/2014

05/15/2014 Semi-Annual
Score: 100

Violations Point deductions
3-305.11 - Bag of broccoli stored on ground. 0
3-304.12 - In use utensils stored at room temperature. 0

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10/30/2013

10/30/2013 Re-inspection

No violation data was found for the date chosen.

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10/11/2013

10/11/2013 Semi-Annual
Score: 86

Violations Point deductions
4-302.12 - This facility is cooking thin meats, therefore needing a thin tipped thermometer. 3
3-501.19(A)(B)(2)(C)(2,3) - The rice in the front of the kitchen was at 120-127F. This rice is being used to make sushi rolls. 3
3-501.16 - The following food items were out of temperature. -Cabbage at 120F. (New rule states that cut leafy greens must now be held at 135F or more or 41F or less). -Bowl of chicken sitting out at 83F. 5
3-501.15 - Container of Par cooked chicken in the refrigerator was at 60F. The chicken was cooked yesterday. 3
99O - 3/3 Food Handler Cards 0

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06/15/2013

06/15/2013 Re-inspection

Violations Point deductions
99E - All salmon dated 0

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05/24/2013

05/24/2013 Semi-Annual
Score: 97

Violations Point deductions
3-402.12 - In-house frozen salmon lacked dates of time of freezing 3

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12/07/2012

12/07/2012 Semi-Annual
Score: 100

No violation data was found for the date chosen.

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Public Services Building

Public Health

Phone number 503-742-5300
Address 2051 Kaen Road
Suite 367
Oregon City, OR 97045
map
Hours M–Th
7 a.m. to 6 p.m.