Geppetto's Restaurant, 616 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: Geppetto's Restaurant
Address: 616 Lancaster Dr Ne, Salem, OR 97301
Phone: (503) 378-1271
Total inspections: 13
Last inspection: May 24, 2013
Score
(the higher the better)
97
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Exterior of equipment soiled, shelving soiled
  • Food containers stored upstairs on the floor
  • Food shakers not labeled
  • Interior of reach ins soiled on bottom shelf
  • Light upstairs not shielded
  • Pizza knife stored in crack of table, ice machine soiled inside
  • Wiping clothes under 50 ppm Chlorine
Semi-Annual Oct 19, 2006 85
  • Exterior of equipment soiled, shelving soiled
  • Floor soiled around equipment
  • Food not covered in reach ins
  • Ice cream contacting bottom of secondary container
  • Ice scoop in soiled container
  • Inside reach ins soiled on bottom shelf
  • Single serve items stored on floor upstairs
  • Spray bottle not labeled
  • Walls worn and soiled
Semi-Annual Feb 13, 2007 82
  • Can opener soiled, inside reach ins soiled on bottom shelf
  • Cooked ribs 117 F, cooked vegetables 109 F
  • Prep table missing thremometer
  • Sanitizer over 200 ppm Chlorine
  • Shelving soiled, exterior of equipment soiled
  • Single serve items store in boxes on floor upstairs
Semi-Annual Oct 8, 2007 85
  • Exterior of equipment soiled, shelving soiled fan unit in walk in and walk in door soiled
  • Floor soiled around equipment, walls soiled
  • Food bin not labeled
  • Inside reach ins soiled, cutting boards have food build up
  • Lids and to go boxes stored on floor upstairs
  • Lights in kitchen without shield
  • Racks and sheling rusty
  • Reach in missing thremometer
  • Wiping clothes in kitchen under 50 ppm Chlorine
Semi-Annual Jun 30, 2008 89
  • Cardboard and foil used on shelving near cook area. Metal drawers and shelving are rusting and not cleanable.
  • Floors under and around equipment, shelving and drains soiled.
  • Foods in freezer stored uncoverd. Foods and utensils stored on floor upstairs and in kitchen areas.
  • Front lower microwave is damaged.
  • Interior and exterior of ice machine soiled with mold and build-up. Pizza dough roller not cleaned as often as required to prevent build-up. Gaskets on reach-in cooler and freezer doors are soiled.
  • Pans throughout are encrusted with build-up.
  • Salad prep line cooler is not maintaining facility-made dressings at 41F or below.
Semi-Annual Dec 4, 2008 88
  • A lid for plastic container in the walk-in is cracked with a hole in the surface.
  • A small table under the stove top is covered with foil (holding the colanders).
  • Some opened bags of food in the freezer are not covered or stored in container. The box of butter is not covered in the walk-in.
  • The gaskets for the pizza prep reach-in have soil/residue. The gaskets for the ice cream freezer have soil. The walk-in door has residue around the handle. The top of the knife holder has dust/soil. The side of the dishwasher in the bar has food debris and residue.
  • The lights above the pizza cutting table are not shielded or shatter-resistant.
  • The soda dispenser and holder in the bar have pink residue (possible slime mold). The inside of the ice machine has pink residue (possible slime mold), and black residue.
  • There is a glass of ice water on the cutting board of the prep table in the food prep area.
Semi-Annual Aug 5, 2009 83
  • Sanitizer bucket in bar is 200 ppm chlorine.
  • Several items are not covered, including flour for pizza dough rollers, croutons on salad bar, dessert cups in freezer.
  • Several prep unit door handles and gaskets have sticky residue. Stickers, screws, faceplates for switches on slicer and Hobart floor mixer have sticky residue. The inside of the salad prep refrigerator has residue/soil. The faucet for the dipper well has sticky residue.
  • Some lids for food containers have cracks or are torn and uncleanable (mushrooms, spinach). The ice machine has cracked and uncleanable edge near the door with leak along the door.
  • The dipper well water is rust-colored.
  • The metal lining for prep unit door is cracked and dented.
  • The salad prep unit is not holding salad dressing cold enough on top of prep unit: Ranch dressing is 50 F Thousand Island dressing is 52 F Blue cheese dressing is 54 F Creamy Garlic dressing is 52 F.
  • The slicer and the Hobart floor mixer have sticky residue and food debris on food contact surfaces.
Semi-Annual Mar 30, 2010 79
  • Cooked foods on rack (chicken breast, fish, etc.) do not have date labels.
  • The area behind nozzles for soda dispenser has residue. The tops of pizza prep doors have residue. The salt and pepper shakers on the shelf above the stove have residue on lids. The sprayer has residue on the metal between nozzles and handle. The slicer has residue on screws and sticker. There is residue and food debris on bottom of salad bar prep unit.
  • The croutons, sliced carrots and zucchini are not covered.
  • The dipper well is not working.
  • The inside of the ice macine has pink residue on metal chute. There is residue on the cracked corner of door.
  • The metal lining of the pizza prep unit is torn.
Semi-Annual Sep 21, 2010 83
  • A spray bottle on food prep table does not have label.
  • The container of croutons is not covered when not in use, on shelf below pens and note pads.
  • The fan guards in the walk-in are dusty and there is dust/soil on ceiling of walk-in. There is black residue in floor drain beside dishwasher in the bar. There is residue around the sticker and handle for inside of walk-in door.
  • The inside of the door for pizza prep has torn and rough areas.
  • The sanitizer in the bar is 200 ppm chlorine.
  • There is a pan of beef steaks on shelf above ready-to-eat foods, including alfredo sauce, pepperocinis, and bread spread.
  • There is food debris and residue on slicer. There is food residue on knives at food prep table.
  • There is residue and old strapping tape inside the ice machine. There is residue (possible slime mold) in cracked corner of case.
  • There is residue on gaskets for prep units, reach-ins, salad bar, and bar refrigerators. There is residue on handles for pizza prep unit.
  • There is tape on equipment for making pizza dough and ravioli.
Semi-Annual Apr 5, 2011 78
  • A package of heat-and-serve soup is directly on top of raw beef patties covered by plastic wrap, and under a pan of raw pork sausages.
  • Bottles of dishwashing soap, chlorine, and other cleaning solutions are on drain board of food prep sink where pasta is drained.
  • There is dust and soil on wall, ceiling, and shelves inside walk-in. There is soil on vent cover for salad dressing cooler compressor.
  • There is residue around gasket for ice cream freezer. There is residue on base and screws for slicer and dough machine. There is residue on sprayer handle and top of sprayer.
  • Unable to locate thermometer in walk-in.
Semi-Annual Dec 15, 2011 82
  • Caulking at hand sink in kitchen is stained and cracked.
  • Knives with food residue on blades are stored on clean knife rack.
  • There is residue on sprayer handle and faucet handles next to dishwasher. There is pink residue in the holder for soda gun in the bar. There is residue on outside corner of lid on ice machine where cracked.
Semi-Annual Jun 20, 2012 92
  • exterior of equipment soiled will food build-up
  • many items covered with towels such as pastas and cheeses
Semi-Annual Dec 12, 2012 100
  • Boxes of canned tomato products stored on the floor near staircase.
  • Boxes of plastic containers and equipment stored on the floor upstairs.
  • Brown build up along sliding doors of ice machine.
  • Heavy dust build up under grill. Build up on rolling cart in hallway.
  • Towels used to cover dough in the refrigerators throughout.
  • Unshielded light bulbs in kitchen area.
Semi-Annual May 24, 2013 97

Violation descriptions and comments

Oct 19, 2006

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: CORRECT IMMEDIATELY. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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: 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.

Feb 13, 2007

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: 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: CORRECT IMMEDIATELY. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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: 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: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, 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: CORRECT IMMEDIATELY.  Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
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 8, 2007

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: 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: 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: 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.

Jun 30, 2008

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: 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: 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: 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: 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 4, 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: 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: 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: 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: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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.

Aug 5, 2009

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: 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: 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: 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: 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.

Mar 30, 2010

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: 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: Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
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.  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: A plumbing system shall be maintained in good repair.

Sep 21, 2010

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 41째F 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: 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: 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 plumbing system shall be maintained in good repair.

Apr 5, 2011

REQUIRED CORRECTION: Bulk food and food packaged in a food establishment shall be properly labeled.
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: 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: 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: 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: 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: 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 15, 2011

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: 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 shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by spacing or partitioning. Poisonous or toxic materials shall be located in an area that is not above food, equipment, utensils, linens or single-service or single-use articles.
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 20, 2012

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: Handwashing facilities shall be kept clean and be properly maintained and used.

Dec 12, 2012

REQUIRED CORRECTION: During preparation, unpackaged food shall be protected from environmental sources of contamination.
REQUIRED CORRECTION: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

May 24, 2013

REQUIRED CORRECTION: CORRECT IMMEDIATELY. Multiuse food-contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, pits and other imperfections and accessible for cleaning or inspection.
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: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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: 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.

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*****
Dede's DeliSalem, OR
***
Richard's Raleigh WestPortland, OR
****
Carl's Jr #8510Hillsboro, OR
**
Jack in the Box 7122Portland, OR
Starbucks Coffee Co #3398Lake Oswego, OR
**
DAVID MINOR THEATEREugene, OR
****
GENE & BETTY'S BUSY BEE CAFESpringfield, OR
*

Restaurants in neighborhood

Name

Address

Distance
Hometown Buffet 636 Lancaster Dr Ne, Salem 0.02 miles
Wendy's 1293002 641 Lancaster Dr Ne, Salem 0.03 miles
Margot's Cafe Llc 617 Lancaster Dr Ne, Salem 0.07 miles
J's Teriyaki & Pub 613 Lancaster Dr Ne, Salem 0.08 miles
Jimmy John's Gourmet Sandwiches 601 Lancaster Dr Ne, Salem 0.08 miles
Del Taco 583 Lancaster Dr Ne, Salem 0.09 miles
Papa John's Pizza 3964 Center St Ne, Salem 0.09 miles
Chang's Mongolian Grill 3928 Center St Ne, Salem 0.10 miles
Red Lobster #673 521 Lancaster Dr Ne, Salem 0.10 miles
Mid Nite Sports Bar & Grill 3960 Center St Ne, Salem 0.11 miles

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