- 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: ham-41F, cut cucumbers-41F; Sandwich prep top: turkey-40F, cheese-40F, chicken-41F; Undercounter cooler: veggie patty-40F; 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.
Steam table: meatballs-154F, steam wells: soups-136F -154F
- Information: Dishwashing Methods:
3-compartment sink with 300 ppm quat--Good!
- 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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01/25/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(C) *PRIORITY* The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
No sanitizer was detected in sanitize-compartment of the 3-compartment sink. Correction: Person in charge replaced the half full sanitizer bottle with a full sanitizer bottle and made a fresh sanitizer solution in 3-compartment sink. The fresh sanitizer was measured at 200 ppm quat.
- 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: *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.
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08/14/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(C) *PRIORITY* The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
Concentration of quat sanitizer in sanitize-compartment of the 3-compartment sink is less than 200 ppm quat. Correction: Person in charge adjusted sanitizer in the sink to 200 ppm quat during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Observed a hole in the wall near walk-in cooler. Please seal the hole.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.12 *PRIORITY* Food employees do not use the proper cleaning procedure for washing their hands, specifically:
Observed food workers wash hands for about 5 seconds. Soap was not applied to entire hand. Correction: Person in charge directed the food workers to re-wash hands during inspection.
- 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: cheese-42F, meats-40F; sandwich prep line: ham-40F, chicken-40F; Undercounter cooler: turkey-42F, chicken-41F; Freezers--Good!
- Information: Dishwashing Methods:
3-compartment sink--see violation above
- 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: 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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08/04/2015 | Semi Annual Food | 85 |
Restaurant representatives - add corrected or new information about Subway Orenco Station Inc., 7080 Ne Cornell Road, Hillsboro, OR 97124 »