Green Apple Frozen Yogurt, 401 Center St Ste 281-5, Salem, OR 97301 - Restaurant inspection findings and violations



Business Info

Restaurant: Green Apple Frozen Yogurt
Address: 401 Center St Ste 281-5, Salem, OR 97301
Phone: (503) 881-7737
Total inspections: 5
Last inspection: Apr 5, 2013
Score
(the higher the better)

97

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • No service sink or floor drain to dump waste water in facility.
  • Required hot water cannot be maintained with regular usage. After staff washed dishes, no hot/warm water available at least 15 minutes.
Semi-Annual Jan 5, 2011 94
  • Floor around equipment in back and inside cabinet at sink have buildup
  • Lights in kitchen missing shields
Semi-Annual Sep 13, 2011 98
  • Cutting board worn with groves
  • Floor soiled around equipment
  • Inside Delfield reach in has buildup
  • Sanitizer under 50 ppm Chlorine
Semi-Annual Jan 31, 2012 91
  • Floor around equipment has buildup
  • Kitchen lights missing shields
Semi-Annual Sep 6, 2012 100
  • Floor around equipment has buildup
  • Inside reach in has buildup
Semi-Annual Apr 5, 2013 97

Violation descriptions and comments

Jan 5, 2011

REQUIRED CORRECTION: A service (mop) sink or curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of cleaning tools and the disposal of mop water or similar liquid waste.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  The plumbing system must be repaired according to the Building Codes Division and maintained in good repair.

Sep 13, 2011

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.

Jan 31, 2012

REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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: 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.

Sep 6, 2012

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.

Apr 5, 2013

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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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