Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Semi-Annual | Mar 11, 2011 | 90 |
|
Semi-Annual | Sep 12, 2011 | 95 |
|
Semi-Annual | Jan 13, 2012 | 90 |
|
Consultation | Feb 17, 2012 | 100 |
No violation noted during this evaluation. | Reinspection | Mar 1, 2012 | 100 |
|
Semi-Annual | Aug 10, 2012 | 96 |
|
Semi-Annual | Jan 25, 2013 | 100 |
REQUIRED CORRECTION: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food.
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: A waste receptacle shall be provided at each handwashing lavatory or group of handwashing lavatories.
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: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: Handwashing facilities shall be kept clean and be properly maintained and used.
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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: 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: Handwashing facilities shall be kept clean and be properly maintained and used.
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: CORRECT IMMEDIATELY. Handwashing facilities shall be accessible at all times for employee use.
Aug 10, 2012REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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: Physical facilities shall be maintained in good repair.
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: 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: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: Handwashing sinks shall be kept clean and be properly maintained and used.
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Name |
Address |
Distance |
---|---|---|
Fruit Box Express | 4675 Portland Rd Ne, Salem | 0.00 miles |
Original Pancake House | 4685 Portland Rd Ne, Salem | 0.09 miles |
Best Western Pacific Hwy Inn | 4646 Portland Rd Ne, Salem | 0.10 miles |
Subway #50707 | 4612 Portland Rd Suite A, Salem | 0.13 miles |
Mcdonald's | 4706 Portland Rd Ne, Salem | 0.15 miles |
Rodeway Inn | 3340 Astoria Way Ne, Salem | 0.22 miles |
Point After Bar & Grill | 4799 Portland Rd Ne, Salem | 0.35 miles |
Cafe At Ccbc | 4600 25Th St Ne, Salem | 0.39 miles |
Schroeder's Guest House Restaurant & Lou | 4850 Portland Rd Ne, Salem | 0.40 miles |
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Restaurant representatives - add corrected or new information about El Pueblito, 4675 Portland Rd Ne Ste 150, Salem, OR 97305 »