Subway Cornell Road Inc., 2020 Ne Cornell Road, Suite C, Hillsboro, OR 97124 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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 cooler was overstocked and its temperature ranged between 41F (bottom layer) and 51F (top layer). Correction: Person in charge moved the roast beef into walk-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.
All cold holding units are holding at 41F and lower
- 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 wells: soups-154F; 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.'
|
02/09/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Observed bottle of soap stored on food prep sink. Correction: Person in charge moved the soap to chemical storage area 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 line: turkey-37F, ham-38F, roast beef-40F; Walk-in cooler: tomatoes-39F, lunch meats-39F
- 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-146F
- Information: Dishwashing Methods:
3-compartment sink with 400 ppm quat--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: 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.'
|
08/20/2015 | Semi Annual Food | 95 |
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