Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Semi-Annual | Oct 19, 2006 | 98 |
|
Semi-Annual | Apr 6, 2007 | 98 |
|
Semi-Annual | Sep 25, 2007 | 96 |
No violation noted during this evaluation. | Semi-Annual | May 15, 2008 | 100 |
|
Semi-Annual | Dec 4, 2008 | 98 |
|
Semi-Annual | May 14, 2009 | 98 |
|
Semi-Annual | Dec 14, 2009 | 96 |
|
Semi-Annual | Jun 21, 2010 | 94 |
|
Semi-Annual | Dec 14, 2010 | 94 |
|
Semi-Annual | Jun 20, 2011 | 97 |
|
Semi-Annual | Dec 2, 2011 | 96 |
|
Semi-Annual | Apr 13, 2012 | 96 |
|
Semi-Annual | Nov 16, 2012 | 100 |
|
Semi-Annual | Apr 16, 2013 | 100 |
REQUIRED CORRECTION: The presence of insects, rodents, and other pests shall be controlled to minimize their presence by routinely inspecting incoming shipments of food and supplies, routinely inspecting the premises for evidence of pests, and eliminating harborage conditions.
Apr 6, 2007REQUIRED 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 employees engaged in food preparation or utensil washing shall have their hair effectively restrained.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of adjacent handwashing lavatories shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.
Dec 4, 2008REQUIRED 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.
May 14, 2009REQUIRED 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.
Dec 14, 2009REQUIRED 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: 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.
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: 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.
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: 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.
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: Dressing rooms shall be used by employees when changing clothes in the establishment. Lockers or other suitable facilities shall be used to store employee 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: 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: Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
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: 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: Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
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.
Apr 16, 2013REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Name | City | Users' Rating |
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Hometown Buffet | Salem, OR | |
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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 |
---|---|---|
Green Apple Yogurt | 3810 Commercial St Se, Salem | 0.03 miles |
Presleys Playhouse Cabaret | 3803 Commercial St Se, Salem | 0.04 miles |
Kfc - S. Commercial | 3702 Commercial St Se, Salem | 0.05 miles |
Tup Tim Thai Cuisine | 3860 Commercial St Se, Salem | 0.06 miles |
La Hacienda Real | 3690 Commercial St Se, Salem | 0.07 miles |
Half Penny Bar & Grill, The | 3743 Commercial St Se, Salem | 0.08 miles |
Windjammers Restaurant | 3890 Commercial St Se, Salem | 0.09 miles |
Northern Lights Theatre Pub | 3893 Commercial St Se, Salem | 0.11 miles |
Starbucks Coffee #14305 | 3904 Commercial St Se, Salem | 0.11 miles |
Espresso Road | 3912 Commercial St Se, Salem | 0.14 miles |
Restaurant representatives - add corrected or new information about Dutch Bros Coffee, 3794 Commercial St Se, Salem, OR 97302 »