- Rule Violation and Requirement: VIOLATION OF SECTION 2-101.11 *PRIORITY FOUNDATION* A person in charge has not been designated or is not present in the food establishment, specifically:
At time of inspection, no manager or PIC was present at food establishment. CORRECTION: Please ensure there is a PIC always present at establishment. Manager was called to be present at establishment.
- 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.
Display prep-top cooler: Sliced tomatoes 40°F, spinach 41°F, and sliced ham at 40°F. Drink display cooler in front: Ambient air 35°F. Walk-in cooler: Whole tomatoes 39°F. Walk-in freezer: All food 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.
Hot holding unit next to prep-top coolers: Meatballs 145°F.
- Information: Dishwashing Methods:
3 compartment sink available with 200 ppm quaternary ammonium. Sanitizer bucket in front: 200 ppm quat. 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: 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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02/16/2016 | Semi Annual Food | 97 |
- 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: Pre-cooked chicken 34°F. Walk-in freezer: All food items frozen at 10°F. Prep-line cooler at front: Tomatoes 41°F, turkey deli meat 39°F. Cooler under ovens: Ambient air 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.
Hot holding meatballs at front: 157°F.
- Information: Dishwashing Methods:
3 compartment sink available with 200 ppm quat per test strips. 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.'
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09/16/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
The mop sink faucet and attached hose leak heavily at the threaded attachment, which is wrapped in masking tape. Please remove the tape and repair the hose or faucet.
- 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, 38*F; sandwich prep left, 41F; sandwich prep right, 40*F; reach-in, 40*F; freezer OK.
- 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, 145*F.
- Information: Dishwashing Methods:
3 comp sink is available. Sanitizer detected at 200 ppm quat sanitizer.
- 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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06/03/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Subway 54921, 14985 Sw Barrows Rd, Ste 127, Beaverton, OR 97007 »