Subway 23175, 14600 Sw Murray Scholls Dr. #101, Beaverton, OR 97007 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed a box of single-service items (salad container lids) stored on the floor of the back of facility. Please store all food items at least six inches off the ground.
- 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.
Prep-line coolers: Salami at 40°F and slcced tomatoes 40°F. Walk-in freezer: All foods frozen. Drink display cooler: Ambient air 35°F. Walk-in cooler: Cut lettuce 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.
Hot holding unit next to prep-top cooler: Meatballs in marinara sauce at 170°F.
- Information: Dishwashing Methods:
3 compartment sink available with 200 ppm quaternary ammonium. Sanitizer bucket in lobby area at 200 ppm quat. Test strips and thermometers available.
- 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.'
|
03/09/2016 | Semi Annual Food | 100 |
- 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.
Prep-line cooler: Tomatoes 41°F, salami 40°F. Walk-in cooler: Lettuce (shredded) 40°F. Walk-in freezer: All food items frozen. Upright beverage cooler: Ambient air 39°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.
Hot holding unit adjacent prep-line cooler: Meatballs 169°F.
- Information: Dishwashing Methods:
3 compartment sink available with 200 ppm quaternary ammonium per test strip. Sanitizer bucket at front with 200 ppm quat. Test strip and thermometer 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.'
- Information: Notes/Recommendations:
Per operator request, here are the 7 foodborne pathogens as stated by the Centers for Disease Control and Prevention: 1.Salmonella 2.Norovirus 3.Campylobacter 4.Toxoplasma 5.E.coli O157:H7 6.Listeria 7.Clostridium perfringens
|
09/25/2015 | Semi Annual Food | 100 |
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