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Restaurant inspections
RESTAURANT INSPECTIONS Zenbu inspections Sept. 21, 2018 inspection


8609 SE 17th Ave, Portland
Semiannual inspection: Sept. 21, 2018
Outcome: Complied


  • Cleaning Procedure (5 point deduction). More info
    • Observations: VIOLATION OF SECTION 2-301.12 *PRIORITY* Food employees do not use the proper cleaning procedure for washing their hands, specifically: EMPLOYEE MAKING SUSHI REPEATEDLY WIPED HANDS ON THE WIPING CLOTH IN THE SUSHI AREA.
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees shall clean their hands by using a cleaning procedure of approximately 20 seconds that includes vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 10 to 15 seconds, followed by a thorough rinsing under clean, running warm water and a thorough drying. Action Taken: STOP AND WASH HANDS. ***CORRECTED*** DO NOT WIPE HANDS ON A WIPING CLOTH. JUST WASH HANDS.
  • Cleaning, Frequency/Restrictions (0 point deduction). More info
    • Observations: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically: SOME FLOOR AREAS AROUND THE DISHWASHER WERE SOILED.
    • Correction: REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing. CLEAN.
  • In-Use Utensils/Between-Use Storage (0 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically: RICE SCOOP STORED IN STILL WARM WATER.
    • Correction: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water at a temperature of 135°F or more or 41°F or less or if the container is cleaned as required. KEEP CONTAINER OF WATER WELL ICED.


If you have any questions please give our office a call at 503- 988- 3400. Thank
The receipts of the salmon state that the salmon is aqua cultured.
The other sushi fish comes in frozen and operator has a certificate from true
worlds that states that is has been frozen to time and temperatures to kill
Rice was being timed and dated. Good!
Consumer advisory on this visit is correct. Good job.