Alcyone Cafe And Catering, 315 High St Se, Salem, OR 97301 - Restaurant inspection findings and violations



Business Info

Restaurant: Alcyone Cafe And Catering
Address: 315 High St Se, Salem, OR 97301
Phone: (503) 362-5696
Total inspections: 8
Last inspection: Jun 6, 2013
Score
(the higher the better)

100

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Handwashing sink in kitchen is missing a holder for paper towels.
  • Raw eggs stored above ready-to-eat foods in reach-in cooler.
  • Single-use scoop without a handle used for prep foods.
Semi-Annual Jan 21, 2010 93
  • Dishwasher had no residual chlorine after two cycles.
  • Open air gap present above back door.
Semi-Annual Sep 20, 2010 95
  • The bar reach-in is holding Bolognese sauce and boeuf bourguignon at 51 F.
  • There is a bottle of hand sanitizer and a container of hand lotion on top of the M20 Mixer.
  • There is a wiping cloth on cutting board of prep unit.
Semi-Annual Mar 11, 2011 93
No violation noted during this evaluation. Reinspection Mar 22, 2011 100
  • Top of ice machine has buildup
Semi-Annual Dec 19, 2011 99
  • Food container holding Flour not labeled
Semi-Annual May 21, 2012 99
No violation noted during this evaluation. Semi-Annual Dec 11, 2012 100
  • Top of Ice machine and rolling rack shelf has buildup
Semi-Annual Jun 6, 2013 100

Violation descriptions and comments

Jan 21, 2010

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
REQUIRED CORRECTION: Handwashing facilities shall be kept clean and be properly maintained and used.

Sep 20, 2010

REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75째F (24째C) for water with a pH of 8 or less, or 100째F (38째C) for water with a pH of 10 or less, or as allowed in rule.
REQUIRED CORRECTION: Outer openings of the food establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.

Mar 11, 2011

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
REQUIRED CORRECTION: Employees shall store their personal care items in appropriate lockers or storage facilities.

Dec 19, 2011

REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

May 21, 2012

REQUIRED CORRECTION: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food.

Jun 6, 2013

REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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