Northwest Senior & Disability Services, 400 W Virginia St, Stayton, OR 97383 - Restaurant inspection findings and violations



Business Info

Restaurant: Northwest Senior & Disability Services
Address: 400 W Virginia St, Stayton, OR 97383
Phone: (503) 304-3474
Total inspections: 14
Last inspection: Apr 16, 2013
Score
(the higher the better)

100

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Semi-Annual Dec 12, 2006 100
  • no hand wash reminder singage in restrooms
  • wipe cloth sanitizer too strong at 400ppm chlorine
Semi-Annual Apr 13, 2007 97
No violation noted during this evaluation. Semi-Annual Nov 1, 2007 100
  • missing handwashing signage in womens restroom
  • open beverage glass in kitchen
Semi-Annual Jun 2, 2008 91
  • dishwasher broken so using three compartment sink the facility only has three compartment sink
Semi-Annual Dec 9, 2008 96
No violation noted during this evaluation. Semi-Annual Apr 23, 2009 100
  • womens room missing signage
Semi-Annual Nov 16, 2009 98
No violation noted during this evaluation. Semi-Annual May 4, 2010 100
Semi-Annual Nov 24, 2010 99
No violation noted during this evaluation. Semi-Annual Mar 29, 2011 100
  • refrigerator thermometer broken
Semi-Annual Sep 20, 2011 99
No violation noted during this evaluation. Semi-Annual Feb 27, 2012 100
No violation noted during this evaluation. Semi-Annual Oct 23, 2012 100
  • missing thermometer in refrigeration
Semi-Annual Apr 16, 2013 100

Violation descriptions and comments

Apr 13, 2007

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: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing lavatories used by food employees and shall be clearly visible to food employees.

Jun 2, 2008

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: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing lavatories used by food employees and shall be clearly visible to food employees.

Dec 9, 2008

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  At least one conveniently located handwashing lavatory shall be provided in food preparation, dispensing and warewashing areas, toilet rooms and adjacent to outdoor barbecues. Additional handwashing lavatories shall be provided if necessary to assure convenient use by employees or if required by the Building Codes Division.

Nov 16, 2009

REQUIRED CORRECTION: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing lavatories used by food employees and shall be clearly visible to food employees.

Nov 24, 2010

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.

Sep 20, 2011

REQUIRED CORRECTION: Ambient air temperature measuring devices shall be accurate to plus or minus 3째F.

Apr 16, 2013

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.

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