- 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 in the main prep cooler, cold cut combo meat 50°F (top)-41°F (bottom), chicken breast 49°F (top)- 42°F (bottom), chicken in paper boat 49°F (top)-42°F (bottom). CORRECTION: Potentially hazardous foods out of temperature were placed in the prep cooler from the walk in cooler at 8:00 am. Food has not been out of temperature for more than 4 hours. Inserts were placed in the under counter cooler to ensure the product rapidly cools. Recommended to record food temperatures to ensure all parts of the products are staying at 41°F or below at all times. The prep cooler is holding at 41°F ambient air temperature. This is a repeat violation and was noted on your last inspection.
- Rule Violation and Requirement: 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:
The mop sink appears to have debris along the sink and wall as well as the sink and floor.
- 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.
Prep Cooler: cold cut combo meat 50°F (top)-41°F (bottom), chicken breast 49°F (top)- 42°F (bottom), chicken in paper boat 49°F (top)-42°F (bottom), 41°F ambient air temperature, tuna salad 41°F, pickles 41°F, roast beef 43°F Walk In Cooler: meatballs 43°F, tuna salad 43°F, chicken 41°F Under counter cooler: tuna salad 38°F, chicken 39°F Coke Cooler: 43°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.
Meatballs: 149°F Soup: 135°F
- Information: Dishwashing Methods:
3 compartment sink: 300 ppm quaternary ammonium Sanitizing bucket: 300 ppm quaternary ammonium Quaternary ammonium test kit available Handwashing sinks stocked
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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:
Recommended to designate an area for employee storage or personal items.
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01/26/2016 | Semi Annual Food | 90 |
- 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 in the main prep cooler, the deli turkey 50°F (top)-41°F (bottom), chicken breast 52°F (top)- 42°F (bottom), chicken in paper boat 53°F (top)-42°F (bottom) CORRECTION: Potentially hazardous foods out of temperature were placed in the prep cooler from the walk in cooler at 7:30 am. Food has not been out of temperature for more than 4 hours. Ice packs were placed in the prep cooler unit to rapidly cool. Recommended to record food temperatures to ensure all parts of the products are staying at 41°F or below at all times.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The sink at the back handwashing sink appears to be clogged. Please maintain in working order.
- 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: cut tomatoes 40°F, tuna salad 41°F Under counter cooler: egg patty 40°F 1 Door Milk Cooler: 39°F ambient air temperature Main Prep Cooler: cut tomatoes 41°F, cut lettuce 40°F, 38°F ambient air temperature, deli turkey 50°F (top)-41°F (bottom), chicken breast 52°F (top)- 42°F (bottom), chicken in paper boat 53°F (top)-42°F (bottom)--See Violation
- 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 155°F
- Information: Dishwashing Methods:
3 compartment sink and sanitizing buckets: 400 ppm quaternary ammonium Quaternary ammonium 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:
Ensure employee eating is occurring in a manner to not contaminate unwrapped single-service and single-use articles
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08/25/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Subway #25051, 18365 Nw West Union Rd., Ste., F, Portland, OR 97229 »