Blue Willow, 1985 Lancaster Dr Ne, Salem, OR 97305 - Restaurant inspection findings and violations

  1. Oregon small cities
  2. Oregon smaller cities
  3. Oregon
  4. Marion County, OR Restaurants

Business Info

Restaurant: Blue Willow
Address: 1985 Lancaster Dr Ne, Salem, OR 97305
Phone: (503) 581-3067
Total inspections: 15
Last inspection: Mar 5, 2013
Score
(the higher the better)
84
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Cliver stored in crack of equipment
  • Cutting board soiled, inside mircowave and reach ins soiled
  • Exterior of equipment soiled, shelving soiled
  • Floor soiled around equipment
  • Prep reach in missing thremometer
  • Sanitizerwiping clothes under 50 ppm Chlorine solution
Semi-Annual Oct 20, 2006 87
  • Counter in back worn
  • Cutting boards soiled, can opener soiled inside reach ins have food build up
  • Exterior of equipment soiled, shelving soiled
  • Floor soiled around equipment
  • Floor worn in kitchen
  • Food uncovered in reach ins and walk in
  • Lights missing shield
  • Sanitizer behind bar over 200 Ppm Chlorine
  • Walls worn in kitchen
Semi-Annual Mar 30, 2007 89
No violation noted during this evaluation. Semi-Annual Dec 21, 2007 100
  • Bulbs in storage and in kitchen area not protected.
  • Cardboard lining shelving in kitchen area.
  • Dishwasher in bar has no residual chlorine present.
  • Mop not hung to dry.
  • Walk-in cooler has raw meats stored above potatoes and vegetables. Walk-in freezer has boxes of foods stored on floor.
Semi-Annual Dec 1, 2008 89
  • Boxes of food stored on the floor in the walk-in freezer.
  • Ceiling has water damage. Floor is cracked.
  • Flipper handle at stove is melted and uncleanable.
  • Mop not hanging to air dry. No pop rack for proper hanging.
  • Racks in reach-in refrigerator soiled. Can opener soiled. Interior of microwave soiled.
  • Sanitizing solution is 200 ppm chlorine.
  • Shelving for dry storage soiled.
  • Wash gauge on dishwasher not reading properly.
Semi-Annual Jun 17, 2009 90
  • Clean metal pans are stacked while still wet.
  • One small refrigerator at the wait station is holding milk at 51 F.
  • Sanitizer bucket has concentration of chlorine that is greater than 200 ppm.
  • The cup holder for the soda gun in the bar has orange residue.
  • The door handles for veggie prep unit are broken on side facing the wait station.
  • The handles for reach-in refrigerators, prep units, and walk-in have sticky residue and food debris. Gaskets and inside shelves have residue.
  • The inside of the lid for the veggie prep unit has accumulation of food debris and sticky residue. The inside shelves and gaskets for the prep unit on the grill area (under the veggies) have food residue.
  • The wall and pipes under the dishwasher have soil and black residue. The dishwasher gauges have build-up. The floor under the grill has soil.
  • The wash and rinse temperature gauges for the dishwasher are not functioning.
  • There is a recently delivered side of beef in the walk-in over bucket of onions and vegetables.
Semi-Annual Nov 20, 2009 75
No violation noted during this evaluation. Reinspection Nov 23, 2009 100
  • Condiment bottles are being filled with Hoisin sauce near hand sink.
  • Raw shell eggs are on shelf above uncovered container of broccoli in prep unit. Raw pork is over box of vegetables in walk-in.
  • The bar dishwasher does not have detectable level of chlorine in sanitizer.
  • The sprayer next to the dishwasher has residue. The handles for prep unit have residue and food debris. The cupboard doors at end of grill have residue. The drawer under prep table has residue.
Semi-Annual Jun 9, 2010 84
  • A single-use chili bottle is used for sesame oil at the grill.
  • Cooked shrimp on steam table is 109 F. Milk in small condiment refrigerator is 49.8 F.
  • The ceiling above the grill area has chipped and peeling paint from leak that has been repaired.
  • The food thermometer reads 20 F in ice water.
  • The sanitizer in kitchen and bar is 200 + ppm chlorine.
  • Unable to locate test strips.
Semi-Annual Dec 27, 2010 85
  • A bowl used as a scoop is in bulk soy sauce bucket.
  • A cardboard box filled with cords and other unused items is on shelf above prep unit.
  • A cardboard box is used to store soiled towels. Box is located on shelf above prep table in back room. A roll of toilet paper is on shelf above prep unit in kitchen (substitue for Kleenex).
  • The overhead vents have soil in the kitchen.
  • There is a chipped and peeling area of paint on ceiling in kitchen. The caulking for hand sinks in both restrooms is loose and cracked.
  • There is dust and soil on cord that hangs over the food prep area in the kitchen. The floor near back door has residue between wall and dishwasher that is no longer used. The dry food storage room has soil on floor under shelves. The bar has soil on floor under dishwashing sink and between dishwasher and counters. There is residue and dust on shelves for bulk food storage.
  • There is residue on thermometers inside reach-in refrigerators. Gaskets for prep units and refrigerators have residue.
Semi-Annual May 19, 2011 94
  • A large bucket of cooked noodles are being cooled in basin of the handwashing sink.
  • Metal pie pans used for food have bent or cracked edges. A large wire strainer/spoon with wooden handle has torn wires.
  • Personal items are on shelf above prep unit in kitchen: TV remote, phone; ear phones); and in the bar a bottle of vitamins is on the counter between beer taps.
  • The temperature gauges for wash cycle and final rinse cycle are not working on dishwasher in the kitchen.
  • There are bowls of raw shrimp on shelf above vegetables in the walk-in.
  • There is an open water bottle in the kitchen's ice machine. A coffee cup with no lid & handle or lid & straw is on counter in the kitchen.
Semi-Annual Sep 13, 2011 83
  • A plastic laundry basket filled with peeled onions is on floor of walk-in A bowl of teriyaki sauce is on shelf below paper towels at hand sink in the kitchen.
  • The bar refrigerator is holding food warmer than 41 F.
  • There is debris and soil on floor in bar beside dishwasher. There is dust on light fixtures in the kitchen.
  • There is pink residue inside the holder for soda gun in the bar.
Semi-Annual Feb 8, 2012 90
No violation noted during this evaluation. Reinspection Feb 14, 2012 100
  • Areas of the floor in the kitchen are chipped or torn.
  • The rice scoop is in container of water at room temperature.
  • The screen door has gap between the wall and the edge of the door when closed and locked.
  • The top shelf above prep unit is lined with cardboard to prevent the items stored there from slipping.
  • There is sticky residue and soil on thermometers inside the prep units and in the bar refrigerator. There is black residue inside the sprayer next to the dishwasher.
  • Tissues for nose-blowing are on shelf above the prep unit. A box of tools is on shelf above the prep unit.
  • Wiping cloths are on cutting board of prep units at beginning of inspection.
Semi-Annual Oct 18, 2012 100
  • Cook's line vent hood soiled. Interior of reachin refrigerator soiled.
  • cloth covers used for food in refrigerator
  • floor covering damaged, not easily cleanable
  • interior of ice machine in bar area soiled
  • no chlorine residual in bar dish machine after running twice
  • no paper towels at hand sink in bar
  • rack shelving in walkin cooler are rusty
  • racks inside walkin refrigerator soiled
  • raw chicken , shrimp thawing in standing water
  • raw chicken stored above vegetable greens inside walkin cooler
Semi-Annual Mar 5, 2013 84

Violation descriptions and comments

Oct 20, 2006

REQUIRED CORRECTION: Food temperature measuring devices shall be provided and readily accessible for use. At a minimum, a metal-stemmed temperature measuring device with a range of 0-220 degrees F shall be provided to take internal food temperatures.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Mar 30, 2007

REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
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: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable floor surfaces shall be provided. Provide closely woven and easily cleanable carpet in carpeted areas. Provide nonabsorbent floor surfaces in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage rooms, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Dec 1, 2008

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: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.

Jun 17, 2009

REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
REQUIRED CORRECTION: Utensils shall be maintained in a state of good repair or condition.
REQUIRED CORRECTION: Water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2째F or 1째C in the intended range of use.
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: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.

Nov 20, 2009

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: 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: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
REQUIRED CORRECTION: Water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2°F or 1°C in the intended range of use.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Jun 9, 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: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Dec 27, 2010

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: Food temperature measuring devices shall be accurate to plus or minus 2°F.
REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
REQUIRED CORRECTION: Single-service and single-use articles may not be reused.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.

May 19, 2011

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 140째F (60째C) or more or 41째F (5째C) or less or if the container is cleaned as required.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard, nuisance or unlawful discharge.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.

Sep 13, 2011

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: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
REQUIRED CORRECTION: Multiuse food-contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, pits and other imperfections and accessible for cleaning or inspection.
REQUIRED CORRECTION: Water pressure or temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing facilities shall be accessible at all times for employee use.
REQUIRED CORRECTION: Employees shall store their personal care items in appropriate lockers or storage facilities.

Feb 8, 2012

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: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Oct 18, 2012

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 water at a temperature of 135°F or more or 41°F or less or if the container is cleaned as required.
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: Personal belongings such as purses, coats, and personal medications must be stored in an area of the establishment that is separate from areas used for food preparation and storage, or utensil washing and storage.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.

Mar 5, 2013

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 should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: 1) immersion for at least 30 seconds in hot water maintained as specified in rule; 2) using mechanical hot water operations that achieve a utensil surface temperature of 160°F; or 3) using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of temperature, concentration and pH.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing sink or group of adjacent handwashing sinks shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.
REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less; 2) completely submerged under running water at a temperature of 70°F or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F, or for a period of time that does not allow raw animal food to be above 41°F for more than four hours; 3) in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
REQUIRED CORRECTION: Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.

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