Marco's Place Llc, 615 High St Ne, Salem, OR 97301 - Restaurant inspection findings and violations



Business Info

Restaurant: Marco's Place Llc
Address: 615 High St Ne, Salem, OR 97301
Phone: (503) 385-8816
Total inspections: 3
Last inspection: May 21, 2013
Score
(the higher the better)

91

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Cutting board is grooved and worn
  • Employee drink cup without lid and straw on food contact surface
  • Exterior of equipment has buildup
  • Walls in kitchen worn and not finished in spots
  • Wiping clothes 100 ppm Quat
Semi-Annual May 29, 2012 90
  • Food container holding Salt not labeled
  • Hand washing sink paper towel dispenser missing paper towels
  • Inside reach in has buildup
  • Wall by dishwasher and floor around equipment have buildup
  • Walls not finished and sealed in spots
Semi-Annual Dec 3, 2012 97
  • Container holding Salt not labeled
  • Hand washing sink blocked with pans
  • Inside Reach in has buildup
  • Sanitizer under 10 ppm Chlorine
  • Wall behind dishwasher has buildup
Semi-Annual May 21, 2013 91

Violation descriptions and comments

May 29, 2012

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: 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: 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: Physical facilities shall be maintained in good repair.

Dec 3, 2012

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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: 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: Handwashing sinks shall be kept clean and be properly maintained and used.

May 21, 2013

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing sink shall be used in accordance with manufacturer's instructions.
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: 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.

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