Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Semi-Annual | Nov 16, 2006 | 98 |
|
Semi-Annual | Sep 26, 2007 | 95 |
No violation noted during this evaluation. | Semi-Annual | May 27, 2008 | 100 |
|
Semi-Annual | Nov 14, 2008 | 98 |
|
Semi-Annual | Jun 25, 2009 | 95 |
|
Semi-Annual | Oct 28, 2009 | 97 |
|
Semi-Annual | Apr 28, 2010 | 94 |
|
Semi-Annual | Dec 7, 2010 | 99 |
No violation noted during this evaluation. | Semi-Annual | Jun 24, 2011 | 100 |
No violation noted during this evaluation. | Semi-Annual | Dec 23, 2011 | 100 |
|
Semi-Annual | Jun 26, 2012 | 96 |
|
Semi-Annual | Dec 28, 2012 | 95 |
|
Semi-Annual | May 30, 2013 | 92 |
REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
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: 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: 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: 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.
Jun 25, 2009REQUIRED 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: Consumer self-service operations for ready-to-eat food shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination. Consumer self-service operations shall be monitored by food employees trained in safe operating procedures.
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: 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: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41째F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
REQUIRED CORRECTION: Outer openings of the food establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Jun 26, 2012REQUIRED 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.
Dec 28, 2012REQUIRED CORRECTION: CORRECT IMMEDIATELY. Raw, unpackaged animal food may not be offered for consumer self-service except when allowed in rule, such as for Mongolian barbecue.
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. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F for water with a pH of 8 or less, or 100°F for water with a pH of 10 or less, or as allowed in rule.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. A sink with at least three compartments must be provided for manual dishwashing. The compartments must be large enough to accommodate immersion of the largest equipment and utensils.
REQUIRED CORRECTION: Provide a disginated employee restroom during meal preparation and service, specifically:
REQUIRED CORRECTION: Nonfood-contact surfaces shall be free of unnecessary ledges, projections and crevices and designed and constructed to allow easy cleaning and to facilitate maintenance.
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
Name | City | Users' Rating |
---|---|---|
Hometown Buffet | Salem, OR | ![]() ![]() ![]() ![]() ![]() |
Hollywood Bistro | Salem, OR | ![]() ![]() ![]() ![]() ![]() |
Remmy's Nightclub -Sports Bar | Salem, OR | ![]() ![]() ![]() ![]() ![]() |
Dede's Deli | Salem, OR | ![]() ![]() ![]() ![]() ![]() |
Richard's Raleigh West | Portland, OR | ![]() ![]() ![]() ![]() ![]() |
Carl's Jr #8510 | Hillsboro, OR | ![]() ![]() ![]() ![]() ![]() |
Jack in the Box 7122 | Portland, OR | |
Starbucks Coffee Co #3398 | Lake Oswego, OR | ![]() ![]() ![]() ![]() ![]() |
DAVID MINOR THEATER | Eugene, OR | ![]() ![]() ![]() ![]() ![]() |
GENE & BETTY'S BUSY BEE CAFE | Springfield, OR | ![]() ![]() ![]() ![]() ![]() |
Name |
Address |
Distance |
---|---|---|
Home Youth And Resource Center | 625 Union St Ne, Salem | 0.06 miles |
B & I Bistro | 626 High St Se, Salem | 0.08 miles |
Marco's Place Llc | 615 High St Ne, Salem | 0.12 miles |
Cinebarre Llc | 501 Marion St Ne, Salem | 0.14 miles |
Meals On Wheels - First Christian Church | 685 Marion Ne, Salem | 0.14 miles |
Half Time Bar & Grill | 850 High St Ne, Salem | 0.14 miles |
Fala Fel King & Food Mart | 498 Church St Ne, Salem | 0.15 miles |
Black Light Lounge Llc | 610 Marion St Ne, Salem | 0.16 miles |
Mcmenamin's Boons Treasury | 888 Liberty St Ne, Salem | 0.18 miles |
Cam's Deli | 875 Union St Ne, Salem | 0.21 miles |
Restaurant representatives - add corrected or new information about Nw Human Services - Hoap, 694 Church St Ne, Salem, OR 97301 »