Casa Baez Restaurant, 1292 Lancaster Dr Ne, Salem, OR 97301 - Restaurant inspection findings and violations

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  2. Oregon smaller cities
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  4. Marion County, OR Restaurants

Business Info

Restaurant: Casa Baez Restaurant
Address: 1292 Lancaster Dr Ne, Salem, OR 97301
Phone: (503) 371-3867
Total inspections: 14
Last inspection: Jun 3, 2013
Score
(the higher the better)
92
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Exterior of equipment soiled, mixer exterior has dough build up
  • Floor in kitchen has low grout and cracked tiles
  • Floor soiled around equipment
  • Food not covered in walk in
  • Inside microwave has food build up, inside reach in soiled on bottom shelf
  • Reach in missing thremometer
  • Sanitizer under 50 ppm Chlorine
Semi-Annual Oct 20, 2006 88
  • Floor soiled around equipment and storage area
  • Icew scoop on soiled counter
  • Raid spray in restaurant
  • Sanitizer over 200 ppm Chlorine
  • Shelving soiled, equipment exteriors soiled, ceiling and fan unit in walk in
Semi-Annual Feb 12, 2007 88
No violation noted during this evaluation. Semi-Annual Dec 20, 2007 100
  • Floors and walls damaged in kitchen areas.
  • Handwashing sink in kitchen soiled and used for purposes other than handwashing.
  • Interior of ice machine soiled. Interior of prep-line reach-in cooler soiled.
  • No datemarking taking place.
  • No mop/utility sink on-site.
  • Prep-line cooler not maintaining cheese, cooked meats at 41F or below.
  • Raw shrimp stored over tomatoes in walk-in. Different raw meats stored on same shelf, uncovered. Raw chicken over beef and eggs over sour cream.
  • Sanitizing chlorine bucket has 0ppm chlorine.
  • Various shelving covered in foil and card board. Walk-in cooler floor covered with unfinished wood. Shelving in bar area made from unfinished wood.
  • Walls in kitchen area soiled and molding.
Semi-Annual Dec 12, 2008 83
  • Aluminum foil used to line shelves.
  • Cook was eating food in kitchen. Cook was drinking from an uncovered glass in the kitchen.
  • Employee washed hands in the prep sink.
  • Many floor tiles are cracked and damaged. Wall under dishwasher is damaged.
  • Mop sitting in dirty water in bucket.
  • No date marking in walk-in refrigerators.
  • No mop sink provided.
  • Raw eggs stored over lettuce in walk-in refrigerator. Raw chicken stored over beef and butter in walk-in refrigerator.
  • Reach-in refrigerator door is damaged. Gasket on walk-in refrigerator door is damaged.
Semi-Annual Jun 30, 2009 70
  • Meat in the prep unit by the grill is warmer than 41 F: taco chicken is 47 F and taco beef is 49 F.
  • The blender in the bar is under the soap dispenser for the hand sink.
  • The door and handle for the microwave have sticky residue. The gasket for the prep unit and for the bar reach-in have food debris and residue. The sprayer nozzle and handle have residue.
  • The fan guards and compressor box in the bar reach-in have dust and soil. The shelves in the bar reach-in have soil.
  • The floor under the soda syrup boxes has soil and debris. The floor and walls in the dry storage room have soil and dust. The door knob for the men's restroom has sticky residue/rough surface.
  • The inside of the ice machine has black residue. The nozzles and surrounding area of the soda dispenser have sticky residue.
  • The mop is drying in the mop bucket.
  • The rinse temperature for the dishwasher is 143 F.
  • The thermometer in the raw meat walk-in reads 42 F when air temperature is 50 F.
  • The walk-in door has torn gasket.
  • The wall around the dishwasher has peeling paint and stained caulking. There is residue on the light switch above the machine. The floor in the dishwashing area has chipped and cracked tiles.
  • There is no mop sink.
Semi-Annual Dec 10, 2009 79
No violation noted during this evaluation. Reinspection Dec 11, 2009 100
  • Faucet handles for prep/hand sink in kitchen have residue.
  • The floor under soda syrup boxes has sticky residue and soil. The floor around the ice machine has residue and debris.
  • The gasket for the #2 walk-in (cooked food) is cracked and torn. The gaskets for the prep unit are loose and require cleaning.
  • The sanitizer bucket has less than 50 ppm chlorine.
  • There are chipped and cracked floor tiles in food prep and dishwashing areas. The wall around the dishwasher is not smooth and easily cleanable. The wall next to the towel dispenser in the bar has rough spots. The #2 walk-in has tape or wire hanging from ceiling that has soil/dust and does not appear to be in use.
  • There are no covered waste baskets.
  • There is no mop sink.
Semi-Annual Jun 22, 2010 89
  • A hanging plant is over the shelf that holds clean equipment and utensils.
  • A missing panel for the chip warming drawer allows exposed insulation
  • No test strips are available to ensure that sanitizer is 50-100 ppm chlorine.
  • The fan guards in the #2 walk-in have white residue. The compressor case has soil.
  • The sanitizer bucket does not have detectable level of chlorine.
  • There is residue on the light switch near the dishwashing machine. Some areas of the floor have residue build-up in corners.
Semi-Annual Dec 17, 2010 91
  • An apron is draped over the top of the floor mixer.
  • Frozen raw chicken is thawing at room temperature.
  • The fan guard inside the bar reach-in has dust. The floor mixer has residue on surfaces above mixing bowl.
  • The metal shelf in dishwashing area has residue. The shelf under food prep counter (raw chicken prep table) has residue.
  • The wall around the dishwasher has rough, uncleanable areas. The drawer that holds meat-cutting knives has rust and residue.
  • There is dust on light fixture in dishwashing area. Some areas of the floor have residue along edges and in corners.
Semi-Annual May 11, 2011 90
  • Plumbing leaking under sink in kitchen
  • food cooling in large covered pot inside wallkin cooler
  • food debris, dishes in hand sink
  • refried beans stored in coverd pot under stove are at 118F
  • some floor and wall covering damage affecting cleanability
Semi-Annual Dec 14, 2011 88
  • A pot of raw, cubed beef is on shelf above chicken broth in the walk-in.
  • Areas of the floor and walls in the dishwashing area have rough, uncleanable surfaces. Coving is missing along some parts of the floor/wall joints.
  • Cooked beef on top of prep unit is 57 F. Sliced tomatoes are 47 F.
  • Employee removes lid from glass of water and drinks from the glass, then returns lid.
  • There is residue inside the collar of the sprayer used to rinse lettuce at the prep sink. There is accumulation of residue on fan guards inside the prep unit.
Semi-Annual Jun 7, 2012 80
  • food is time marked but no policy
  • raw beef over salsa, raw chicken over raw beef
  • shelving in walk-in and fan guard soiled
  • walls and floors damaged, shelving worn
Semi-Annual Dec 27, 2012 92
  • Build up on shelving in walk-in refrigerator.
  • Build-up on interior of microwave.
  • Chicken 46F, Salsa 47F, Beef 45F, Cheese 45F in walk-in refrigerator.
  • Damaged flooring in back kitchen.
  • Mop stored in wringer of mop bucket.
  • Three spray bottles not labeled in dish room.
Semi-Annual Jun 3, 2013 92

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: 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: 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: 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.

Feb 12, 2007

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: 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: CORRECT IMMEDIATELY.  The presence of insects, rodents and other pests shall be controlled to minimize their presence on the premises by using approved methods, such as trapping devices or other effective means.
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 12, 2008

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. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
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: 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: A service (mop) sink or curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of cleaning tools and the disposal of mop water or similar liquid waste.
REQUIRED CORRECTION: Handwashing facilities shall be kept clean and be properly maintained and used.
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.

Jun 30, 2009

REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
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: Food employees shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
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: 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: A service (mop) sink or curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of cleaning tools and the disposal of mop water or similar liquid waste.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.

Dec 10, 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: Ambient air temperature measuring devices shall be accurate to plus or minus 3°F.
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: CORRECT IMMEDIATELY.  Food-contact surfaces of equipment, containers and utensils shall be cleaned: 1) before each use with a different type of raw animal food; 2) each time there is a change from working with raw foods to working with ready-to-eat foods; 3) between uses with raw fruits and vegetables and potentially hazardous foods; 4) before using or storing a food temperature measuring device; 5) at any time during the operation when contamination may have occurred; 6) at least every 4 hours, unless the equipment and their contents are maintained at proper temperatures; 7) in a refrigerated room at a frequency based on the table in Chapter 4-602.11; 8) and every 24 hours in salad bars, delis, cafeteria lines, and other serving situations that hold ready-to-eat potentially hazardous foods where new product is combined with the same food.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  If immersion in hot water is used for sanitizing in a manual operation, the temperature shall be maintained at 171°F (77°C) or above.
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: A service (mop) sink or curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of cleaning tools and the disposal of mop water or similar liquid waste.
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.
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 22, 2010

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: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: A service (mop) sink or curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of cleaning tools and the disposal of mop water or similar liquid waste.
REQUIRED CORRECTION: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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.

Dec 17, 2010

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: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
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: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: Cleaned and sanitized equipment, linens, utensils or single-service articles may not be stored in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unprotected sewer water lines, under leaking water lines or under lines on which water has condensed, under open stairwells, or under other sources of 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.

May 11, 2011

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 (5°C) or less; 2) completely submerged under running water at a temperature of 70°F (21°C) 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 (5°C), or for a period of time that does not allow raw animal food to be above 41°F (5°C) 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: CORRECT IMMEDIATELY.  Food-contact surfaces of equipment, containers and utensils shall be cleaned: 1) before each use with a different type of raw animal food; 2) each time there is a change from working with raw foods to working with ready-to-eat foods; 3) between uses with raw fruits and vegetables and potentially hazardous foods; 4) before using or storing a food temperature measuring device; 5) at any time during the operation when contamination may have occurred; 6) at least every 4 hours, unless the equipment and their contents are maintained at proper temperatures; 7) in a refrigerated room at a frequency based on the table in Chapter 4-602.11; 8) and every 24 hours in salad bars, delis, cafeteria lines, and other serving situations that hold ready-to-eat potentially hazardous foods where new product is combined with the same food.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: A dressing room or other designated area shall be provided for employees who routinely change their clothes in the establishment. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
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.

Dec 14, 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: Potentially hazardous food shall be cooled by: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in an ice water bath; 5) using or arranging containers to facilitate heat transfer; 6) adding ice as an ingredient; 7) other effective methods. Food shall be arranged to provide maximum heat transfer and loosely covered or uncovered.
REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
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.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.

Jun 7, 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: 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: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.

Dec 27, 2012

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. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority on request. If time as a public health control is used up to a maximum of 4 hours is used, food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. If time as a public health control is used up to a maximum of 6 hours food shall be monitored to ensure the warmest portion of the food does not exceed 70°F during the 6-hour period. Food shall be marked or otherwise identified to indicate the time when the food is removed from cold holding at 41°F and the time that is 6 hours past the point in time when the food is removed from 41°F cold holding temperature control.
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.

Jun 3, 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: 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 food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
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: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.

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Thai Beer Restaurant 1130 Lancaster Dr Se, Salem 0.09 miles
Las Palomas 1126 Lancaster Dr Se, Salem 0.09 miles

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