- 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.
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02/26/2016 | Reinspect Food | |
- 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:
The walk in cooler refrigerator was observed holding foods at 43F-46F. Commercial Refrigeration was called again and the technician thinks this may be a faulty thermostat. Previous service call on 2/18 stated problems with the defrost cycles. Walk in cooler was below 41F after service call and operator states the food was not out of temperature control for longer than 4 hours. From now on, keep boxes out of the walk in cooler. Boxes insulate food and block air-flow. Keep foods away from the back and sides of the walk in cooler to keep air moving. This will be checked at the next inspection. This is the 2nd time this walk in cooler has had a temperature problem. Be advised, restaurants can be closed for an ongoing priority item violation. This walk in cooler may have problems in the future. Keep a temperature log and a calibrated thermometer on hand and check the unit multiple times a day. This is not a recommendation, it's mandatory. Your temperature log will be checked at re-inspection. In addition, please read and complete a risk control plan within 10 days. This will be provided to you in a letter that will be sent registered to your facility. If you have questions, please call 503-846-4934.
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
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02/24/2016 | Reinspect Food | |
- 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:
The walk in cooler is holding foods at 44F to 48F. Foods inside have been in this unit all day. All potentially hazardous foods were discarded. This included all types of deli meats, cheese, and dairy products. Check walk in cooler temperatures more often and record those temperatures. Operator called a repair person. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Food processing equipment observed being held under plumbing grey water lines. Please relocate equipment.
- 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:
The prewash sprayer wand is hanging below the flood rim of the three compartment sink. This is the third time we are citing this on your inspection report. The points have been doubled. Operator elevated the sprayer out of the sink and operator called a repair person.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(A) *PRIORITY* The plumbing system is not repaired or maintained in good repair, specifically:
The main handwashing sink is leaking an enormous amount of hot water. Hot water at the faucet does not shut off. The sink was shut off from under the counter to keep the hot water heater from being drained and losing hot water capacity. Use the main prep area handwashing station until this sink can be repaired or replaced. Operator called a repair person. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Please repair drywall near mop sink.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Mop not hung up after use.
- 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 produce , meats , and cheese 44F-50F. Prep table deli meats below 41F, prep cooler deli meat 39F.
- 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.
Meat balls 160F.
- 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: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- 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/
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02/17/2016 | Semi Annual Food | 75 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-101.11 *PRIORITY* Food is unsafe, adulterated or not honestly presented, specifically:
Spoiled tomato observed in a large box of tomatoes in the walk in cooler. Operator discarded the food after discussion. Please read below:
- 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:
The walk in cooler is holding foods at 43F. One opened bag of meatballs observed at 45F inside. The walk in cooler is struggling to keep foods at 41F or less. Please have the machine serviced and determine the problem. This will be checked at your next inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Several pieces of food processing equipment observed being held under plumbing gray water lines. These are prohibited areas. Please relocate equipment and any single service items to areas where gray water lines are not found.
- 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:
The pre-wash sprayer wand is sagging into and below the flood rim of the three compartment sink. Please tighten the spring holding it. Operator lifted the wand out and secured it up above the rim until this can be achieved.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
A few areas of the facility are not in good repair such as cove bases tiles near the mop sink. Please repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Please hang up mop after use.
- 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.
Reach in cooler peppers 39F, walk in cooler deli meat 43F. Prep top cheese 39F.
- 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 165F.
- Information: Dishwashing Methods:
Three compartment sink 200 ppm quat.
- 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: *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: *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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10/20/2015 | Semi Annual Food | 85 |
Restaurant representatives - add corrected or new information about Subway #2116, 11727 Sw Beaverton Hillsdale Hwy, Beaverton, OR 97005 »