Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Semi-Annual | Jul 19, 2006 | 83 |
No violation noted during this evaluation. | Reinspection | Aug 4, 2006 | 100 |
|
Semi-Annual | Feb 28, 2007 | 93 |
No violation noted during this evaluation. | Semi-Annual | Nov 21, 2007 | 100 |
|
Semi-Annual | Oct 13, 2008 | 94 |
|
Semi-Annual | Jun 2, 2009 | 97 |
|
Semi-Annual | Dec 15, 2009 | 98 |
|
Semi-Annual | Jun 16, 2010 | 98 |
|
Semi-Annual | Dec 9, 2010 | 98 |
|
Semi-Annual | May 18, 2011 | 99 |
|
Semi-Annual | Oct 7, 2011 | 98 |
|
Semi-Annual | Mar 19, 2012 | 94 |
|
Semi-Annual | Sep 25, 2012 | 100 |
|
Semi-Annual | Apr 8, 2013 | 92 |
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: 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: CORRECT IMMEDIATELY. Working containers (including spray bottles) used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually labeled with the common name of the material.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees shall clean their hands by using a cleaning procedure of approximately 20 seconds that includes vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 10 to 15 seconds, followed by a thorough rinsing under clean, running water.
Oct 13, 2008REQUIRED 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: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: Utensils shall be maintained in a state of good repair or condition.
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: 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.
Jun 16, 2010REQUIRED 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.
Dec 9, 2010REQUIRED 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.
May 18, 2011REQUIRED 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: 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: 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: 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: 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: 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.
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.
Apr 8, 2013REQUIRED 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. Working containers (including spray bottles) used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually labeled with the common name of the material.
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.
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Hometown Buffet | Salem, OR | |
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Remmy's Nightclub -Sports Bar | Salem, OR | |
Dede's Deli | Salem, OR | |
Richard's Raleigh West | Portland, OR | |
Carl's Jr #8510 | Hillsboro, OR | |
Jack in the Box 7122 | Portland, OR | |
Starbucks Coffee Co #3398 | Lake Oswego, OR | |
DAVID MINOR THEATER | Eugene, OR | |
GENE & BETTY'S BUSY BEE CAFE | Springfield, OR |
Name |
Address |
Distance |
---|---|---|
Mcdonald's | 2830 Broadway Ne, Salem | 0.17 miles |
Starbuck's Coffee #9924 | 2526 Liberty Street Ne, Salem | 0.18 miles |
Applebbe's Neighborhood Grill & Bar | 2625 Liberty St Ne, Salem | 0.18 miles |
Jack In The Box #7117 | 2801 Broadway St Ne, Salem | 0.19 miles |
The Shack Bar & Grill | 2865 Liberty St Ne, Salem | 0.22 miles |
Northside Speakeasy | 2505 Liberty St Ne Suite 120, Salem | 0.22 miles |
Cooper's | 2927 Broadway St Ne #170, Salem | 0.24 miles |
Love Love Teriyaki Ii | 2927 Broadway Ne Suite 155, Salem | 0.24 miles |
Pine St Pub | 460 Pine St Ne, Salem | 0.29 miles |
Teriyaki Bento Inc | 2295 Broadway St Ne, Salem | 0.30 miles |
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