- 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:
One three door sandwich make cooler is not holding foods below 41F. Deli meats sliced today 44F-47F, cheese 45F, cooked mushrooms from a can 45F. Operator discarded all foods held out of temperature longer than 4 hours. Temperature in the morning according to your log book indicates 38F with the spirit stem thermometer. I highly recommend taking internal temperatures with a digital metal stem thermometer in the afternoon to track the warmest part of the day where a problem is more likely to occur. Operator discontinued use of the unit and called a repair person. Use the alternate cooler until this unit can be repaired or use adequate ice baths.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically:
Fruit flies observed in the back area mop sink. Dust bins are attracting flies. Clean the bins more often. Clean all floor sinks and floor drains with a long flexible drain brush as described at inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.13 *PRIORITY* An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
Pre-wash sprayer wand is entering the three compartment sink. Keep the wand out of the sink until the spring can be repaired.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
The back handwashing sink across from the three compartment sink was blocked by a large garbage can and there was a chemical spray bottle in the sink as well. Operator cleared these items after discussion. Do not block this sink or any handwashing station. Please read below:
- 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.
2 door prep cooler 39F, walk-in cooler turkey 38F, large upright refrigerator 40F.
- 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 150F.
- Information: Dishwashing Methods:
Three compartment sink 200 ppm quat. Test paper ok.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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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01/20/2016 | Semi Annual Food | 84 |
- 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 beef 38F, deli cooler tomatoes 40F, 2nd prep top cooler produce 38F. Single door upright display cooler 40F.
- 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 143F.
- Information: Dishwashing Methods:
Three compartment sink 200 ppm quat. Test paper ok.
- 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.'
- Information: Notes/Recommendations:
Temperature log looks great. Dated foods in the walk in also look good.
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08/03/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Firehouse Subs, 2755 Sw Cedar Hills Blvd, Ste 102, Beaverton, OR 97005 »