- 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:
There is no thermometer in the display beverage cooler. **Please provide working, accurate thermometers for all cold holding units.
- 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-- 36-39 F (eggs, olives, tuna, chicken, milk) 2-door reach-in cooler at front counter-- 40 F (ham, turkey, tomatoes) make line inserts-- 35-41 F (ham, cheese, pulled pork, pepperoni, salami, lettuce, tomatoes) 1-door display cooler-- 42 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: soup warmer 170 F; hot well (meatballs 136 F)
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected wiping cloth sanitizer solution concentration: 200 ppm QAC detected
- 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. Discussed employee illness policy, reheating procedures, dishwashing frequency for in-use utensils, and temperature logs with staff at today's visit.
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03/11/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed a bulk scoop stored in the Philly steak with the handle touching the food. **Store bulk scoops with the handles up and out of the food to prevent possible cross contamination.
- 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 deli tissues stored under the front hand sink drain. **CORRECTION** The tissues were moved upon request. See below for storage prohibitions.
- 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-- 35-40 F (tuna, ham, turkey, mayo, lettuce, sliced tomatoes, chicken, cheese) service line inserts-- 38-43 F (tuna, salami, chicken, cheese, turkey, roast beef, egg, tomatoes, lettuce) 2-door reach-in cooler-- 39-41 F (tomatoes, lettuce, salami, Philly steak) display cooler-- 41 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: steam unit at service line (meatballs 148 F, chicken 143); soup warmer in back 144 F.
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected in third compartment wiping cloth sanitizer solution concentration: 300 ppm QAC detected.
- 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. Observed food worker with a cut on their finger. The cut was bandaged and covered with a glove upon arrival. Good! Discussed employee illness and restriction with PIC at today's visit.
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10/27/2015 | Semi Annual Food | 100 |
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