Jersey Mike's Subs, 4105 Sw 117th Avenue, Suite A, Beaverton, OR 97005 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
The ladies hand washing station in the restroom is running at 89F. Please adjust this to 100F. Operator adjusted the mixing valve after discussion. Please read 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.
Prep cooler produce 39F, turkey in display cooler 38F, walk in cooler 38F.
- 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.
Bacon only in hot holding fully cooked.
- Information: Dishwashing Methods:
Three compartment sink 200 ppm quat. Test paper ok.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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.'
|
01/12/2016 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The slicer was observed not clean. The machine was not cleaned after the previous shift. The machine should be cleaned using a three step method after each use. Have the previous shift leader indicate to current staff that the machine needs cleaning or have them clean it before the previous shift ends to ensure the machine is sanitary and ready to use. Operator cleaned the machine after discussion using a three step method. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Racks in the walk in cooler need more attention to cleaning to remove food debris. Please read 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.
Prep cooler cheese 40F, 2nd single door prep cooler 38F, walk in cooler tomato 38F, display cooler deli meat 40F.
- 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 140F.
- Information: Dishwashing Methods:
Three compartment sink 200 ppm quat. Test paper ok.
- 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.'
|
09/14/2015 | Semi Annual Food | 97 |
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