Church St Pizza, 324 Church St Ne, Salem, OR 97301 - Restaurant inspection findings and violations



Business Info

Restaurant: Church St Pizza
Address: 324 Church St Ne, Salem, OR 97301
Phone: (503) 363-4638
Total inspections: 5
Last inspection: Mar 28, 2013
Score
(the higher the better)

94

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Exterior of equipment has buildup
  • Floor around equipment, shelving and ceiling around exhaust vent have buildup
  • Hand wash sink and mop sink have cold water side of facet shut off
  • Pizza boxes in plastic stored on floor
Semi-Annual Feb 10, 2012 92
No violation noted during this evaluation. Reinspection Feb 17, 2012 100
  • Exterior of equipment has buildup
  • Floor around equipment has buildup
  • Plumbing leaking by three compartment sink
Semi-Annual Oct 4, 2012 95
No violation noted during this evaluation. Reinspection Oct 25, 2012 100
  • Employee drink without lid on food contact surface
  • Exterior of equipment has buildup
  • Floor around equipment and shelving have buildup[
  • Inside reach in and can opener have buildup
  • Sanitizer wiping clothes under 50 ppm Chorine
Semi-Annual Mar 28, 2013 94

Violation descriptions and comments

Feb 10, 2012

REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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: CORRECT IMMEDIATELY.  The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Hot and cold or tempered water must be provided at all handwashing sinks in the establishment.
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 4, 2012

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  The plumbing system must be repaired according to the Building Codes Division and maintained in good repair.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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 28, 2013

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: 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: 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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