- 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 meatballs (46 F) and chili (45 F) stored in the True 1-door upright reach-in cooler. The meatballs and chili had date marks of 3/13 and 3/14 and have been in the cooler overnight according to the PIC. All other foods in this cooler were at or below 41 F. The ambient temperature was detected at 38 F. **CORRECTION** The meatballs and chili were discarded upon request. This may be a cooling issue rather than cold holding. Cooling procedures were discussed with the PIC at today's visit.
- 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-- 36-39 F (ham, corned beef, olives, chili, cheese) prep cooler at make line-- 38-41 F (ham, turkey, roast beef, corned beef, pastrami, salami, lettuce, tomatoes, cheese, olives, tuna, pepperoni, chicken) 1-door reach-in display cooler-- 38-41 F (turkey, ham, corned beef, brisket, pastrami) True 1-door upright reach-in cooler-- 41 F (ham, turkey, chicken) see violation 19A 1-door beverage display cooler-- 40 F (milk) reach-in freezers 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: countertop warmer (meatballs 142-156 F)
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected wiping cloth sanitizer solution concentration: 200 ppm QAC 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:
Good hand washing observed. Proper glove use and cleaning-in-place procedures observed. Good job!
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03/15/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
There is an accumulation of dried food debris on the interior of the microwave oven. **CORRECTION** The staff immediately began to clean the oven.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-901.11 Equipment and utensils are not air-dried after cleaning and sanitizing, specifically:
Observed insert lids stacked on top of one another while still wet. **Allow dishes to air dry before stacking in this manner.
- 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-- 38-41 F (chili, cheese, dressing, organic milk) meat prep cooler-- 40-41 F (turkey, ham, roast beef, pastrami, salami) veggie prep cooler-- 41 F (lettuce, tomatoes) True 1-door reach-in cooler-- 39-43 F (ham, pepperoni, turkey) 1-door display cooler-- 39-40 F (turkey, ham, corn beef, pastrami) 1-door Coke display cooler-- 39 F (organic milk)
- 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 (chili 152 F, meatballs 138-142 F).
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected 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.'
- Information: Notes/Recommendations:
Good hand washing observed.
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11/03/2015 | Semi Annual Food | 100 |
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