- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed the facility meat slicer encrusted with old food debris at the wheel sharpener and at the base of the unit. CORRECTION: PIC Phil stated he would clean it once help arrived from another employee.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
1) observed improper employee beverage container (plastic screw-top water bottle) sitting on-top of a brick of Swiss cheese in the 3-door display cooler. 2) Observed an improper employee beverage container siting on a wheel cart in front of the food prep-table. CORRECTION: PIC Phil discarded both employee beverage containers. An informational handout was provided to PIC.
- 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.
3-door display cooler in kitchen area: Raw tomatoes at 40°F. All white upright freezers alongside the wall in front of 3-door display cooler: All foods frozen. Mini cooler under microwaves: Ambient air 35°F. 2-door prep-top cooler in food assembly line: Deli meat turkey at 39°F. 1-door cooler in front: Red creamy sandwich sauce at 40°F. 2-door display True cooler: Raw chicken at 37°F.
- 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.
Off the grill beef hamburger 160°F. Hot holding soap unit on stove-top: Red soup at 166°F.
- Information: Dishwashing Methods:
3 compartment sink available, not set up during inspection. Sanitizer spray bottle on food prep table at 100 ppm chlorine. Test strips and thermometers available.
- 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.'
|
03/28/2016 | Semi Annual Food | 94 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
1) GE freezer (South-most) was observed to have raw beef patties over brownies and cooked salami. 2) Frigidaire freezer (South-most) was observed to have raw chicken stored over raw beef chucks and raw beef patties. CORRECTION: All food items in freezers were organized according to cooking temperatures. Educational handouts were given to PIC.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
1) Sanitizer spray bottle was observed to be holding chlorine above 200 ppm. 2) Sanitizer bucket in front of kitchen was observed to be holding chlorine at 0 ppm. CORRECTION: Both sanitizer spray bottle and bucket were dumped out and refilled to hold chlorine at 50 ppm.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
The 3-door display cooler had raw chicken, salami, and lettuce that were not date-marked. CORRECTION: All of these food items mentioned above were immediately date-marked.
- 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.
3-door display cooler: Raw beef chuck 38°F. GE (Northern most) freezer: All food items frozen. Frigidaire (Northern most) freezer: All food items frozen. GE (South most) freezer: All food items frozen. Frigidaire (South most) freezer: All food items frozen. Front True 1-door prep-top cooler: Ambient air 40°F. Front 2-door prep-top cooler: Tomatoes 38°F. Small 4-door cooler: Meatballs in tomatoes sauce 40°F.
- 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.
No hot food available during time of inspection.
- Information: Dishwashing Methods:
3 compartment sink available, not set up during time inspection. Sanitizer spray bottle holding chlorine above 200 ppm (see violation). Sanitizer bucket at back of kitchen at 50 ppm chlorine. Sanitizer bucket at front prep area with 0 ppm chlorine (See violation).
- 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.'
|
11/19/2015 | Semi Annual Food | 84 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed large sized ready-to-eat soups without date mark noted on containers at the two-door display cooler, and tomatoes in the back 2-door cooler without any date marks. CORRECTION: Operator immediately date marked all unmarked containers of ready-to-eat foods.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.14 A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
Observed both handwashing sinks (in kitchen and prep line area) without any signs posted or available. Operator was given signs to post at handwashing sinks.
- 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.
3-door cooler kitchen: Milk 40°F 4-door cooler under microwaves: Lettuce 40°F 2-door display cooler: Soup 38°F Single door prep cooler: cheese 39°F 2-door prep cooler: Tomatoes 38°F
- 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.
Reheating soup on stove 189°F
- Information: Dishwashing Methods:
3 compartment sink available. Test strips available. Sanitizer bucket at prep line: 50 ppm Chlorine per test strips.
- 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.'
|
06/02/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Phils 1500 Subs, 2834 D Pacific Ave., Forest Grove, OR 97116 »