Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Semi-Annual | Nov 8, 2006 | 97 |
|
Semi-Annual | May 8, 2007 | 92 |
|
Semi-Annual | Nov 26, 2007 | 94 |
No violation noted during this evaluation. | Semi-Annual | Apr 21, 2008 | 100 |
|
Semi-Annual | Oct 16, 2008 | 96 |
|
Semi-Annual | Jul 8, 2009 | 87 |
|
Semi-Annual | Mar 5, 2010 | 94 |
|
Semi-Annual | Oct 11, 2010 | 97 |
|
Semi-Annual | May 6, 2011 | 99 |
|
Semi-Annual | Oct 18, 2011 | 98 |
|
Semi-Annual | Apr 24, 2012 | 98 |
|
Semi-Annual | Oct 25, 2012 | 97 |
|
Semi-Annual | Apr 11, 2013 | 100 |
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: 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: Toilet room doors shall be kept closed except during cleaning and maintenance operations.
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: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F (5°C) or less or is not properly date-marked.
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: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: Single-service and single-use articles may not be reused.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F (5°C) or less or is not properly date-marked.
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: 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: CORRECT IMMEDIATELY. A direct connection many not exist between the sewage system and a drain originating from equipment in which food, portable equipment or utensils are placed.
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: Physical facilities shall be maintained in good repair.
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: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
Oct 18, 2011REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Apr 24, 2012REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. 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. If thin foods such as meat patties and fish filets are cooked, a temperature measuring device that is designed to measure the temperature of thin masses shall be provided and accessible.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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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Name |
Address |
Distance |
---|---|---|
Teriyaki Bento Inc | 2295 Broadway St Ne, Salem | 0.02 miles |
Pine St Pub | 460 Pine St Ne, Salem | 0.05 miles |
Padington's Pizza | 410 Pine St Ne, Salem | 0.08 miles |
F/Stop Fitzgerald's | 335 Grove St Ne, Salem | 0.19 miles |
Northside Speakeasy | 2505 Liberty St Ne Suite 120, Salem | 0.25 miles |
Starbuck's Coffee #9924 | 2526 Liberty Street Ne, Salem | 0.26 miles |
Scoreboard Tavern | 2290 Front St Ne, Salem | 0.27 miles |
Broadway Cafe | 2860 Broadway Ne, Salem | 0.31 miles |
Applebbe's Neighborhood Grill & Bar | 2625 Liberty St Ne, Salem | 0.31 miles |
Salvation Army Emergency Shelter, The | 1901 Front St Ne, Salem | 0.38 miles |
Restaurant representatives - add corrected or new information about Josey's Family Restaurant, 2280 Broadway St Ne, Salem, OR 97303 »