Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
soup in warmer 95-114F (equipt. Was unplugged)`
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
|
Feb 27, 2007
|
95 |
No violation noted during this evaluation.
|
Sep 26, 2007
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
soup 134F
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
|
Mar 5, 2008
|
95 |
-
VIOLATION OF SECTION 4-702.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not sanitized after cleaning, specifically:
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized before use after cleaning.
|
Sep 9, 2008
|
96 |
No violation noted during this evaluation.
|
May 15, 2009
|
100 |
No violation noted during this evaluation.
|
Sep 24, 2009
|
100 |
No violation noted during this evaluation.
|
May 20, 2010
|
100 |
No violation noted during this evaluation.
|
Dec 30, 2010
|
100 |
No violation noted during this evaluation.
|
May 25, 2011
|
100 |
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