- 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.
walk-in cooler-- 34-39 F (salami, lettuce, cheese, tuna) inserts at front counter-- 38-41 F (tomatoes, tuna, ham, turkey, cheese, chicken, salami) 2-door reach-in cooler at ovens-- 38-39 F (cold cut trio, chicken) 1-door display cooler in dining area-- 41 F (milk) walk-in freezer holding things 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.
hot holding temperatures: steam unit at front counter (meatballs 147 F); soup warmer 165-179 F
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected in third compartment wiping cloth sanitizer solution concentration: 200 ppm QAC detected.
- 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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02/08/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed cut chicken with a measured internal temperature of 48 F stored in the walk-in cooler with plastic wrap tightly covering the pans and a lid. The chicken was prepped earlier in the morning according to the PIC. **CORRECTION** The plastic wrap and lids were removed during the inspection to allow for rapid cooling.
- 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.
walk-in cooler-- 35-37 F (tuna, salami, ham, turkey) inserts on make line-- 37-40 F (ham, tuna, salami, roast beef, turkey, tomatoes, eggs) 2-door reach-in cooler at front counter-- 38-41 F (chicken, steak, cold cut trio, sausage) walk-in freezer holding things 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.
Hot holding temperatures: steam unit at front counter (meatballs 138-154 F); soup warmers 143 F, 154 F.
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm quaternary ammonium detected.
- 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:
Facility is very clean. Good hand washing observed. Good date marking observed.
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10/08/2015 | Semi Annual Food | 97 |
- 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.
Walk In Freezer: Frozen Walk In Cooler: tuna salad 41°F, cooked chicken 40°F 1 Door Glass Cooler: 40°F ambient air temperature Under Counter Cooler: cut tomatoes 43°F, 40°F ambient air temperature Prep Cooler: deli turkey 40°F, cut lettuce 40°F, cut tomatoes 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.
Meatballs: 149°F
- Information: Dishwashing Methods:
3 compartment sink: 200 ppm quaternary ammonium Quaternary ammonium test kit available Sanitizing bucket: 200 ppm quaternary ammonium Handwashing sinks stocked
- 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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05/20/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Subway 21447, 12350 Nw Main St., Ste 106, Banks, OR 97106 »