Subway #44998, 14603 Sw Millikan Way, Beaverton, OR 97003 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed paper towels, onion peels, and dried spinach accumulated under food prep table, sink, and low temperature dishwasher. Please 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 cooler: Ambient air 40°F. Walk-in freezer: All foods frozen. Front display cooler: Sliced tomatoes 40°F and deli ham at 40°F. 4-door cooler: Ambient air 35°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 hot holding unit: Creamy white soup at 177°F. Hot holding unit next to prep-line coolers: Meatballs at 150°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 120°F with 100 ppm chlorine. 3 sink compartment available with 200 ppm quaternary ammonium. Test strips and thermometers 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.'
|
03/17/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed boxes of single-service items stored on the floor in between the dry storage shelves at back of kitchen. Please ensure that food items are at least six inches off the ground.
- 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 employee smoking right outside the facility doors within 10 feet of building entrance. CORRECTION: PIC was made aware of the No Smoking Within 10 feet of facility policy. PIC will talk to employees regarding the smoking policy.
- 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.
2-door cooler back of kitchen: Black forest ham 42°F, teriyaki chicken 42°F. Front display prep-line cooler: Tuna at 40°F and tomatoes at 41°F. Walk-in cooler: Cucumber 41°F. Walk-in freezer: All food items 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.
Front hot holding unit: Meatballs at 163°F. Soup hot holding unit at font: Red tomatoes soup at 203°F.
- Information: Dishwashing Methods:
3 compartment sink available with 200 ppm quaternary ammonium per test strip. Sanitizer bucket at back of kitchen with 200 ppm quat. Low temperature dishwasher at 120°F with 50 ppm chlorine. Test strips and thermometers 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.'
|
10/08/2015 | Semi Annual Food | 97 |
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