Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Semi-Annual | Jun 4, 2008 | 99 |
|
Semi-Annual | Oct 28, 2008 | 98 |
|
Semi-Annual | Mar 5, 2009 | 98 |
|
Semi-Annual | Sep 10, 2009 | 100 |
|
Semi-Annual | Apr 2, 2010 | 98 |
|
Semi-Annual | Sep 14, 2010 | 99 |
|
Semi-Annual | Feb 23, 2011 | 100 |
|
Semi-Annual | Sep 29, 2011 | 96 |
|
Semi-Annual | Feb 22, 2012 | 99 |
|
Semi-Annual | Aug 28, 2012 | 99 |
|
Semi-Annual | Jan 16, 2013 | 95 |
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.
Oct 28, 2008REQUIRED 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.
Mar 5, 2009REQUIRED CORRECTION: Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure accuracy. Air temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
REQUIRED CORRECTION: The temperature of the wash solution in manual warewashing sinks shall be maintained at not less than 110째F (43째C) or the temperature specified on the cleaning agent manufacturer's label instructions.
Apr 2, 2010REQUIRED 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.
Sep 14, 2010REQUIRED 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.
Feb 23, 2011REQUIRED CORRECTION: Maintenance tools such as mops, brooms, vacuum cleaners, and similar equipment shall be stored so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles. Maintenance and cleaning equipment shall be stored in an orderly manner that facilitates the cleaning of the storage area.
Sep 29, 2011REQUIRED 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: 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: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
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: 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.
Aug 28, 2012REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Jan 16, 2013REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food that is adulterated, contaminated, unsafe or from an unapproved source shall be reconditioned according to an approved procedure or discarded. Potentially hazardous foods (TCS) that have been kept at temperatures above 41°F or or below 135°F for more than 4 hours shall be discarded.
REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
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.
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Name |
Address |
Distance |
---|---|---|
Limeberry | 1537 Mt Hood Ave Suite 109, Woodburn | 0.00 miles |
Shari's Restaurant | 1543 Mt Hood Ave, Woodburn | 0.04 miles |
Monte Carlo Sports Bar | 1575 Mt Hood Ave Suite 130, Woodburn | 0.07 miles |
Vitality | 1475 Mt Hood Ave, Woodburn | 0.08 miles |
El Agave Grill Restaurant | 1615 Mt Hood Avenue, Woodburn | 0.08 miles |
Subway #5395 | 1669 Mt Hood Ave, Woodburn | 0.10 miles |
Carl's Jr. #8009 | 1675 Mt Hood Ave, Woodburn | 0.11 miles |
Mcdonald's | 1542 Mt Hood Ave, Woodburn | 0.13 miles |
Los Cabos Restaurant | 1565 N Pacific Highway, Woodburn | 0.14 miles |
Pizza Hut | 1425 Mt Hood Ave, Woodburn | 0.15 miles |
Restaurant representatives - add corrected or new information about Dede's, 1537 Mt Hood Ave Suite 101, Woodburn, OR 97071 »