- 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 reinspection of the reach-in fridge and soup warmer. The reach-in fridge is no longer being used. They will not use until fridge has been repaired. Soup warmer is holding soup at 135-145 F. Violations corrected.
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02/03/2016 | 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:
Meatballs, in the steam table, need to be stirred more frequently. The meatballs on the bottom are holding at 139-145 F and the top ones at 119-122 F. Stir meatballs frequently to keep the heat even. Fajita chicken stocked above chill line. Chicken on top is at 50 F and the chicken under the chill line is 41 F. Do not stock above the chill line. The left side soup is holding at 127 F after being thoroughly stirred. The right-side soup is warm enough. Ensure this unit can hold both soups at 135 F or above. Front reach in is holding meats and cut vegetables at 50-52 F. Ambient air temperature was observed at 52 F. Repair this unit immediately. Do not store anything inside until it can hold food below 41 F. Anything inside longer than four hours must be discarded and other items may be moved to walk in.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-203.12 *PRIORITY FOUNDATION* Ambient air or water temperature measuring devices are not easily readable or not accurate or properly scaled, specifically:
There is no air thermometer inside of the reach-in fridge. Please provide.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
There is a dirty knife stored in the crevice in between the side prep top and a cabinet. Do not store utensils in between two surfaces.
- 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.
Front prep top- 37-40 F Side prep top- 35-38 F Drink display- 40 F Walk in- 41 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.
Right-side soup- 136 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm quat 3 compartment sink with 200 ppm quat Handwashing sinks stocked
- 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: 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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01/13/2016 | Semi Annual Food | 92 |
- 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 40F Cold table for protein products: turkey 43F, ham 40F, chicken 39F,cold cut combo 39F Cold table for veggie items: tomato 40F,lettuce 38F, olives 39F Drive thru cols table: tuna 34F, turkey 33F, ham 33F
- 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.
Meatball 142F, Soup 138F
- Information: Dishwashing Methods:
Three-Compartment sink , sanitizer solution 200 ppm Quat.
- 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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08/31/2015 | Semi Annual Food | 100 |
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