- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed employee beverage bottles with screw cap lids stored on the prep table in the back. Please ensure employees may drink only from covered beverage containers with a handle or straw. THIS IS A REPEAT VIOLATION. CORRECTION: Employee beverages were discarded. Employee beverage hand out provided.
- 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 table: Cooked chicken 43°F, Tomatoes 40°F, Tuna 40°F, Sliced cheese 41°F, Cooked turkey 41°F, Ham 41°F Drink cooler ambient air temperature 34°F Walk in cooler ambient air temperature 39°F, Tomatoes 39°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 table: Meatballs in sauce 154°F, Soup 161°F
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. 50ppm 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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01/12/2016 | Semi Annual Food | 94 |
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed employee beverage bottles with screw cap lids stored on the prep table in the back and in the walk-in cooler next to and above insert pans of foods. **CORRECTION** The beverages were moved to a separate location on the bottom shelf away from any food or clean dishes. Use only approved beverage containers in appropriate areas as noted below.
- 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-- 41 F (roast beef, tuna, pepperoni, salami) make line inserts-- 39-41 F (turkey, chicken, tomatoes, lettuce, roast beef, ham, tuna) countertop cooler-- 39-40 F (milk, half & half) walk-in freezer holding things 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 temperatures: meatballs 150 F.
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm quaternary ammonium detected. Wiping cloth sanitizer solution concentration: 200 ppm quaternary ammonium detected.
- 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.'
99e
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09/03/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Subway No.11803, 16200 Sw Pacific Hwy. Ste. T, Tigard, OR 97224 »