Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Semi-Annual | Aug 9, 2006 | 88 |
|
Semi-Annual | Mar 1, 2007 | 92 |
No violation noted during this evaluation. | Semi-Annual | Nov 6, 2007 | 100 |
|
Semi-Annual | Feb 27, 2008 | 94 |
|
Semi-Annual | Aug 12, 2008 | 93 |
|
Semi-Annual | Mar 20, 2009 | 95 |
|
Semi-Annual | Oct 19, 2009 | 92 |
No violation noted during this evaluation. | Semi-Annual | Feb 8, 2010 | 100 |
|
Semi-Annual | Oct 19, 2010 | 97 |
|
Semi-Annual | May 2, 2011 | 96 |
|
Semi-Annual | Dec 5, 2011 | 98 |
|
Semi-Annual | May 22, 2012 | 96 |
|
Semi-Annual | Nov 27, 2012 | 100 |
|
Semi-Annual | Apr 23, 2013 | 97 |
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: 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: 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: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
REQUIRED CORRECTION: Bulk milk dispensing tubes must be cut on the diagonal, leaving no more than one inch protruding from the chilled dispensing head.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: 1) immersion for at least 30 seconds in hot water maintained as specified in rule; 2) using mechanical hot water operations that achieve a utensil surface temperature of 160°F (71°C); or 3) using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of temperature, concentration and pH.
REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
REQUIRED CORRECTION: Bulk milk dispensing tubes must be cut on the diagonal, leaving no more than one inch protruding from the chilled dispensing head.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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 140째F (60째C) or more or 41째F (5째C) or less or if the container is cleaned as required.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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: A waste receptacle shall be provided at each handwashing lavatory or group of handwashing lavatories.
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: 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 toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
REQUIRED CORRECTION: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
Dec 5, 2011REQUIRED 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.
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: 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.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
Apr 23, 2013REQUIRED CORRECTION: CORRECT IMMEDIATELY. Ambient air or water temperature measuring devices shall be easily readable and accurate to plus or minus 3°F (1.5°F).
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 cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
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Name |
Address |
Distance |
---|---|---|
Mcdonald's | 4706 Portland Rd Ne, Salem | 0.06 miles |
El Pueblito | 4675 Portland Rd Ne Ste 150, Salem | 0.09 miles |
Fruit Box Express | 4675 Portland Rd Ne, Salem | 0.09 miles |
Best Western Pacific Hwy Inn | 4646 Portland Rd Ne, Salem | 0.11 miles |
Subway #50707 | 4612 Portland Rd Suite A, Salem | 0.16 miles |
Point After Bar & Grill | 4799 Portland Rd Ne, Salem | 0.28 miles |
Rodeway Inn | 3340 Astoria Way Ne, Salem | 0.29 miles |
Schroeder's Guest House Restaurant & Lou | 4850 Portland Rd Ne, Salem | 0.32 miles |
Peoples Church | 4500 Lancaster Dr Ne, Salem | 0.37 miles |
Cafe At Ccbc | 4600 25Th St Ne, Salem | 0.48 miles |
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