- Rule Violation and Requirement: VIOLATION OF SECTION 2-102.11(A)(B)(C)(1,4-16) *PRIORITY FOUNDATION* The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code, specifically:
Neither the person-in charge nor the GM verified how many employees work at this facility and how many food handlers cards they have. The person -in charge does not know what the probe thermometer is . He, showed me HVAC temperature display. When asked maximum cold holding temperature for potentially hazardous food the response was 32, 33F.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.12 *PRIORITY FOUNDATION* Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
Food thermometer not provided. The staff have no clue what a food thermometer is.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed the staff remove their, cap, scratch their heads and then engage is preparing food and cleaning prep board without first washing their hands. 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.
Walk-in cooler 39F Front sandwich make cooler: ham=40F, roast beef 42F, lettuce 42F, cheese 41F Back of the front line prep cooler: 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.
No hot food .
- Information: Dishwashing Methods:
Three-compartment sink, 100 ppm chlorine sanitizer.
- 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/
The management did not verify the number of employees and how many food handlers cards they have .
- 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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01/29/2016 | Semi Annual Food | 89 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed a box of frozen bread dough sitting on the floor in the walk-in freezer. Observed an open box of bread dough in the walk-in freezer.
- 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 (roast beef, turkey, ham, cheese, tuna) main prep cooler-- 39-41 F (turkey, ham, lettuce, tuna, tomatoes, roast beef) back-up prep cooler-- 39-40 F (avocado spread, lettuce, tomatoes, tuna) 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.
No hot foods.
- Information: Dishwashing Methods:
3-compartment sink set up with 100 ppm chlorine. Wiping cloth sanitizer solution concentration: 100 ppm chlorine 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.'
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08/04/2015 | Semi Annual Food | 100 |
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