- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed cut tomatoes and tuna prepped earlier in the day and stored in the walk-in cooler. The measured internal temperatures were 48-52 F. The tomato containers were covered with lids and stacked on top of one another. The tuna containers were covered with lids. The foods have been in the walk-in cooler for a little more than 2 hours according to the date and time on the containers. **CORRECTION** The lids were immediately removed and the foods were separated and placed in the walk-in freezer to rapidly chill. Keep foods uncovered until they reach 41 F 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-- 40-43 F (cheese, pepperoni, salami, chicken, eggs, roast beef) 2-door reach-in cooler at front counter-- 41-43 F (tuna, eggs) make line inserts-- 37-40 F (ham, turkey, cheese, roast beef, chicken, salami, tomatoes) display beverage cooler in dining area-- 40 F (milk) 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 135-155 F.
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected wiping cloth sanitizer solution concentration: 200 ppm QAC 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/
Obtain current food handler cards ASAP.
- 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:
Good hand washing observed.
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03/28/2016 | Semi Annual Food | 97 |
- 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:
Observed grilled chicken stored in the make line insert with a measured internal temperature of 52 F. PIC stated that the chicken was prepped earlier in the day (approximately 1 hour prior to the inspection). **CORRECTION** The chicken was immediately removed from the make line, placed in individually marked plastic storage bags, and placed in the walk-in cooler. PIC stated that they would use it for personal consumption only.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
The rags used for wiping cloth are soiled. **Replace the rags with fresh wiping cloths each day or when they become soiled.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.12 Cleaned equipment, utensils, linens and single service articles are stored in a prohibited location, specifically:
Observed opened packages of single service lids stored under the soda machine next to the garbage can. There were no visible signs of contamination. **The lids were separated and covered upon request.
- 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-- 40-42 F (pepperoni, salami, cheese, lettuce, guacamole, roast beef) 2-door cooler at front counter-- 38-39 F (ham, turkey, cheese) make line inserts-- 36-41 F (ham, pepperoni, salami, cheese, tomatoes, tuna, roast beef). See violation 19A. countertop cooler at drive thru-- 43 F (milk) 1-door display cooler-- 38 F (milk)
- 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: soup warmer 141 F, make line warmer (meatballs 137 F).
- Information: Dishwashing Methods:
3-compartment sink available. wiping cloth sanitizer solution concentration: 200 ppm QAC 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: 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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11/04/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Ensure all coolers have a temperature measuring device. The 2 door under counter cooler is missing one or is not easily readable.
- 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.
1 Door Cooler: 40°F ambient air temperature Walk In Cooler: Milk 40°F, cooked chicken 41°F Walk In Freezer: Frozen 2 Door Cooler under counter: 40°F ambient air temperature Prep Cooler: sliced tomatoes 41°F, deli turkey 40°F, tuna salad 41°F Espresso System: 39°F ambient air temperature Coke Cooler: 40°F ambient air temperature
- 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 141°F
- Information: Dishwashing Methods:
3 compartment sink: 200 ppm quaternary ammonium Quaternary ammonium test kit available Sanitizing bucket: 200 ppm quaternary ammonium Handwashing sinks stocked
- 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:
Ensure all in use employee beverage containers have a lid and straw or lid and handle.
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05/19/2015 | Semi Annual Food | 100 |
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