Love Love Teriyaki Ii, 360 High St, Salem, OR 97301 - Restaurant inspection findings and violations



Business Info

Restaurant: Love Love Teriyaki Ii
Address: 360 High St, Salem, OR 97301
Phone: (503) 566-6860
Total inspections: 3
Last inspection: Mar 26, 2013
Score
(the higher the better)

97

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Floor by hand washing sink in kitchen and shelf has buildup
  • Food container containing Flour not labeled
  • Rolling cart has buildup
  • Sanitizer under 50 ppm Chlorine
  • Small reach in missing thermometer
Semi-Annual Jan 10, 2012 95
  • Floor has buildup around equipment
  • Raw whole shell eggs over ready to eat foods
Semi-Annual Aug 28, 2012 94
  • Exterior of equipment and rolling carts have buildup
  • Floor around equipment has buildup
Semi-Annual Mar 26, 2013 97

Violation descriptions and comments

Jan 10, 2012

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: 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 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.

Aug 28, 2012

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: 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.

Mar 26, 2013

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

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