- 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 #1 36°F, Cheese 37°F Walk in cooler #2 34°F. All items sealed. Front two door reach in 36°F, Cooked chicken breast 36°F, Cut tomatoes 38°F, Cut peppers 38°F Right prep top: Cheese 37°F, Sliced ham 36°F, Salami 37, Cooked egg 36 Left prep top: Cut cucumber 38°F, Cut tomato 38°F Walk in freezer: 8°F, All items 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.
Steam table11/18/2015 Meatballs in sauce 158°F Soup steam table: Cream soup 178°F
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. Sanitizer bucket 200ppm Chlorine. Test kit available.
- 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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11/18/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Subway 16529, 16440 Sw Langer Drive, Sherwood, OR 97140 »