- 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:
Observed an accumulation of black material in the floor sink under the soda fountain. **Thoroughly clean the sink and increase the regular cleaning frequency.
- 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-- 39-40 F (ham, turkey, cheese, salami, tuna) small prep cooler-- 35-41 F (cooked onion, pastrami, mushrooms) display meat cooler-- 36-39 F (roast beef, tuna, ham, turkey, salami, pepperoni) cooler drawer unit-- 39-42 F (cheese, chicken) service line inserts-- 42 F (lettuce) 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.
countertop warmer-- (meatballs 136 F, marinara 139 F)
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected wiping cloth sanitizer solution concentration: 200 ppm QAC detected.
- 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/
Obtain current food handler cards ASAP.
- 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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03/17/2016 | Semi Annual Food | 100 |
- 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 potentially hazardous foods stored in the display cooler with the following measured internal temperatures: ham 46 F, turkey 45, hot ham 46 F. All other foods were at or below 41 F in the cooler. The elevated temperatures appear to be from leaving the door open for extended periods of time. The meats have been in the cooler for less than 4 hours according to the PIC. **CORRECTION** The meats were immediately moved to the walk-in cooler to rapidly cool.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed food worker to place raw beef on the flat grill with a gloved hand and then remove the glove and put on a new glove and handle ready-to-eat bread without washing hands between glove changes. **CORRECTION** Food worker was stopped and instructed to wash hands. Food worker removed gloves and washed hands with soap and water and put on new gloves before returning to work. The bread was discarded. Food worker suggested to use utensils in lieu of touching the raw meat. A procedure was implemented immediately.
- 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-- 38-40 F (lettuce, cheese, ham, turkey, tuna) display cooler at front counter-- 41 F (cheese, tuna, roast beef, ham) small prep cooler-- 38-40 F (peppers, cheese, deli meats) cold drawers-- 41-43 F (dressing, cheese, chicken) sandwich prep inserts at front counter 40-41 F (lettuce, tomatoes) sandwich prep inserts in back-- 38-41 F (tomatoes, lettuce) 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.
Cooking temperatures: steak off grill 183 F. Hot holding temperatures: countertop warmer (meatballs 138 F, marinara 142 F).
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected. Wiping cloth sanitizer solution concentration: 300 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:
Discussed wash, rinse, sanitize procedures for CIP equipment at today's inspection. Facility is clean and excellent date marking was observed.
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11/02/2015 | Semi Annual Food | 90 |
- 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.
Today's visit is a recheck of uncorrected priority item at the semiannual. At the last inspection, the tomatoes and lettuce were out of temperature. Facility now stores them in deeper pans with lids. They take a temperature of both items every two hours and record it on a temp log. If they go above 41 F, they are discarded. Violation corrected.
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04/13/2015 | Reinspect Food | |
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