Bob's Pizza Plus, 831 Lancaster Dr Ne Suite 21, Salem, OR 97301 - Restaurant inspection findings and violations



Business Info

Restaurant: Bob's Pizza Plus
Address: 831 Lancaster Dr Ne Suite 21, Salem, OR 97301
Phone: (503) 363-8076
Total inspections: 4
Last inspection: Mar 5, 2013
Score
(the higher the better)

95

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Meatballs and spaghetti sauce is 121 F.
  • Wiping cloth is on pizza cutting table.
Semi-Annual Dec 9, 2011 94
  • Sanitizer bucket has less than 50 ppm chlorine.
  • There is soil on floor under the dishwashing sink.
Semi-Annual Apr 6, 2012 98
  • Employee fills container with water to mix dough from hand sink.
Semi-Annual Aug 17, 2012 98
  • pizza slices held at 125F. No time labeling
  • sign missing at front hand sink
Semi-Annual Mar 5, 2013 95

Violation descriptions and comments

Dec 9, 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.

Apr 6, 2012

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: 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.

Aug 17, 2012

REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.

Mar 5, 2013

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less.
REQUIRED CORRECTION: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

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