- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed a bag of red onions stored under the hand sink in the back prep area. **CORRECTION** The onions were immediately moved to a safe location upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
There was no detectable sanitizer in the wiping cloth solution at the front counter. **CORRECTION** Fresh quaternary ammonium solution was prepared at 200 ppm concentration.
- 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 (tuna, turkey, ham, cheese) cold inserts at front counter-- 35-41 F (ham, roast beef, turkey, pepperoni, salami, tuna, olives) 2-door reach-in cooler at ovens-- 39-40 F (chicken, tomatoes, Philly steak) 2-door reach-in cooler at register-- 36-40 F (milk, half & half) countertop display beverage cooler-- 41 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: steam unit at front counter (meatballs 145 F, soup 166 F)
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC wiping cloth sanitizer solution concentration: 200 ppm QAC (see violation 39E)
- 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.'
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01/15/2016 | Semi Annual Food | 100 |
- 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 potentially hazardous foods stored in the front counter inserts with measured internal temperatures as follows: salami 50 F, cheese 47-49 F, teriyaki chicken 49 F, cold cut trio 52 F. The foods were overfilled in the inserts. **CORRECTION** The top two inches of the products mentioned above were removed and discarded. The foods remaining were at or below 41 F. Do not overfill inserts.
- 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 an open employee beverage cup with no lid or straw sitting on the prep table. **CORRECTION** The beverage was discarded upon request. Use only appropriate containers in approved 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-- 37-40 F (meatballs, chicken, ham, tuna, cheese) 2-door reach-in cooler at bread ovens-- 37-41 F (lettuce, tomatoes, eggs) 2-door reach-in cooler at soda machine-- 37-40 F (honey mustard, milk) inserts at front counter-- 38-41 F (tuna, turkey, ham, pepperoni, roast beef, lettuce, tomatoes, chicken) See violation 19A countertop display cooler-- 40 F (milk) 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 146 F, soup 140 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: 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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09/14/2015 | Semi Annual Food | 92 |
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