Subway Restaurant, 301 East Main Street, Hillsboro, OR 97123 - inspection findings and violations

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Business Info

Name: Subway Restaurant
Address: 301 East Main Street, Hillsboro, OR 97123
Total inspections: 2
Last inspection: 03/07/2016
Score
100
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Inspection findings

Inspection date

Type

Score
  • 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 Top: 38 F Walk-In: 36 F Walk-In Freezer: Frozen Beverage Cooler: 32 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.
    Meatballs 138 F Soup 155 F
  • Information: Dishwashing Methods:
    3 comp sink not setup at time of the inspection with Quat. Test strips available. Sanitizer 300 ppm Quat.
  • 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.'
 03/07/2016Semi Annual Food100
  • 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 observed at 119F-138F. Operator reheated the meatballs to 165F after discussion. In addition, the water in the steam table was unusually low and the steam table was not covered to save heat. Operator added water and covered the exposed portions. Please read below:
  • Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
    Please elevate cups lids and straws in storage area off the floor.
  • 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 cooler ham 38F, olives 43F, walk in cooler onions 39F.
  • 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.
    See violation.
  • Information: Dishwashing Methods:
    Three compartment sink 200 ppm quat. Test paper. Please cycle through test paper more quickly. Get rid of most of it if older than one year and use what is needed. Test sanitizer as needed.
  • 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.'
  • Information: Notes/Recommendations:
    One employee cup had a loose lid and straw that was not meant to go together. This was a note on the last inspection. Use the educational material provided on the last inspection. This will be a point deduction if this is seen again.
08/27/2015Semi Annual Food95

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