Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Semi-Annual | Oct 31, 2006 | 93 |
|
Semi-Annual | Feb 1, 2007 | 88 |
|
Semi-Annual | Nov 15, 2007 | 80 |
No violation noted during this evaluation. | Reinspection | Feb 12, 2008 | 100 |
No violation noted during this evaluation. | Semi-Annual | Feb 12, 2008 | 100 |
|
Semi-Annual | Nov 6, 2008 | 98 |
|
Semi-Annual | Jun 23, 2009 | 99 |
|
Semi-Annual | Nov 10, 2009 | 94 |
|
Semi-Annual | May 27, 2010 | 99 |
|
Semi-Annual | Nov 17, 2010 | 99 |
|
Semi-Annual | Apr 1, 2011 | 98 |
|
Semi-Annual | Sep 7, 2011 | 99 |
|
Semi-Annual | Mar 20, 2012 | 96 |
|
Semi-Annual | Aug 17, 2012 | 98 |
|
Semi-Annual | Feb 7, 2013 | 100 |
|
Semi-Annual | Jul 1, 2013 | 95 |
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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: 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: 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: 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.
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: Physical facilities shall be maintained in good repair.
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: Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
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: 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: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
Nov 17, 2010REQUIRED 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.
Apr 1, 2011REQUIRED 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.
Sep 7, 2011REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
Mar 20, 2012REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Aug 17, 2012REQUIRED CORRECTION: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service or single-use articles by spacing or partitioning.
Feb 7, 2013REQUIRED CORRECTION: Except for plain rings such as wedding bands, food employees may not wear jewelry on their arms or hands while preparing food.
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. 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 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.
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Carl's Jr #8510 | Hillsboro, OR | |
Jack in the Box 7122 | Portland, OR | |
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Name |
Address |
Distance |
---|---|---|
Auntie Anne's Pretzels | 831 Lancaster Dr Ne, Salem | 0.00 miles |
Baskin Robbins #4921 | 831 Lancaster Dr Ne #26, Salem | 0.00 miles |
Bob's Pizza Plus | 831 Lancaster Dr Ne Suite 21, Salem | 0.00 miles |
Flaming Wok | 831 Lancaster Dr Ne #23, Salem | 0.00 miles |
Lancaster Mall Stadium Ii | 831 Lancaster Dr Ne, Salem | 0.00 miles |
Starbucks Coffee #495 | 831 Lancaster Dr Ne, Salem | 0.00 miles |
Subway | 831 Lancaster Dr, Salem | 0.00 miles |
Baja Fresh Mexican Grill | 945 Lancaster Dr Ne, Salem | 0.08 miles |
Taco Time | 922 Lancaster Dr Ne, Salem | 0.12 miles |
Arby's Restaurant #1479 | 940 Lancaster Dr Ne, Salem | 0.12 miles |
Restaurant representatives - add corrected or new information about Orange Julius, 831 Lancaster Dr Ne Ste 110, Salem, OR 97301 »