- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Observed the floor in the walk-in freezer heavily soiled with food debris. Increase cleaning frequency.
- 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: 36 F Walk-In Freezer: Frozen Front Prep Top: Tomato 39 F, Deli 36 F Rear Prep: 39 F Front Reach In: 39 F Beverage Cooler: 30 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 160 F Soup 170 F, 174 F
- Information: Dishwashing Methods:
3 comp sink not setup at time of the inspection with Quat. Test strips available.
- 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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03/24/2016 | 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:
Roast beef in sandwich prep top is over stocked and its temperature ranged between 40F and 50F. Correction: Person in charge moved the roast beef into 2-door reach-in cooler 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.
Sandwich prep top: cheese-39F, spinach-36F, roast beef 40F - 50F (see violation above); walk-in cooler-39F; 2-door prep cooler-40F (olives); 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 well: soup-152F; Steam table: meatballs-156F
- Information: Dishwashing Methods:
3-compartment sink with 300 ppm quat---Good!
- 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.'
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02/22/2016 | Semi Annual Food | 95 |
- 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 the a beverage cup with out a lid or straw. Also observed a can as an employee beverage. Both were located in the rear prep area. Ensure all employee beverages have a lid and a straw or a lid and a handle. CORRECTION: Proper containers provided during the inspection. ** Employee beverage handout provided.
- 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.
Drive Thru Prep top: 41 F Walk-In Freezer: Frozen Walk-In Cooler: 37 F Reach In: 39 F Reach In Beverage Cooler: 37 F Front Prep Top: 40 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.
Soup 151 F
- Information: Dishwashing Methods:
3 comp sink 200 ppm Quat. Test strips available.
- 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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11/24/2015 | Semi Annual Food | 94 |
- 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.
Sandwich table: 39 F; 41 F Front Reach In 36 F Walk-In: 34 F Walk-In Freezer:Frozen Beverage Cooler: 34 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.
Steam Table: 155 F
- Information: Dishwashing Methods:
3 comp Quat. Test strips available. 300 ppm
- 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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11/12/2015 | Semi Annual Food | 100 |
- 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.
A new cold holding unit has been installed and it is now holding ham, tomatoes, and cheese at 38F
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10/09/2015 | Reinspect Food | |
- 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:
The following foods in front sandwich prep cooler temped at: roast beef-52F, cheese-48F, chicken-46F. The cold holding unit is broken and person in charge is using ice to keep food cold, but there is no adequate ice under and around food at today's inspection. Correction: Person in charge (PIC) moved the above foods into walk-in cooler until sandwich prep cooler is repaired. Also, PIC started to use more ice to keep food cold 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-40F (turkey, sauces); 2-door prep cooler: spinach-39F; 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-155F
- Information: Dishwashing Methods:
3-compartment sink with 200 ppm quat--OK
- 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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09/29/2015 | Semi Annual Food | 95 |
- 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.
Front Reach In Cooler: 36 F Walk-In Cooler: 41 F Walk-In Freezer: Frozen Beverage Cooler: 32 F Make Table: 41 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.
Steam Table: 135 F
- Information: Dishwashing Methods:
3 comp sink 300 ppm Quat. Test strips available.
- 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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04/14/2015 | Semi Annual Food | 100 |
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