Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Semi-Annual | May 3, 2010 | 96 |
|
Semi-Annual | Dec 6, 2010 | 96 |
|
Semi-Annual | Mar 14, 2011 | 94 |
|
Semi-Annual | Oct 10, 2011 | 95 |
|
Semi-Annual | Mar 22, 2012 | 91 |
|
Semi-Annual | Oct 15, 2012 | 97 |
|
Semi-Annual | Apr 29, 2013 | 100 |
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: 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: 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: Handwashing facilities shall be kept clean and be properly maintained and used.
REQUIRED CORRECTION: The light intensity shall be at least 10 foot candles (110 lux) at a distance of 30 inches from the floor in the walk-in refrigeration units, dry food storage areas, and during periods of cleaning other areas. Provide at least 20 foot candles (220 lux) at a surface where food is provided for consumer self-service, including buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, inside equipment including reach-in and under counter refrigerators, and at a distance of 30 inches from the floor in areas used for handwashing, warewashing, equipment and utensil storage areas, and in toilet rooms. Provide at least 50 foot candles (540 lux) for areas where food employees are working with utensils and equipment where safety is a factor.
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: Handwashing facilities shall be kept clean and be properly maintained and used.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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: An accurate temperature measuring device shall be provided and readily accessible for frequently measuring water temperatures in manual warewashing operations.
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: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
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: 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: CORRECT IMMEDIATELY. Working containers (including spray bottles) used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually labeled with the common name of the material.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. 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. If thin foods such as meat patties and fish filets are cooked, a temperature measuring device that is designed to measure the temperature of thin masses shall be provided and accessible.
REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.
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: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.
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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Name |
Address |
Distance |
---|---|---|
Five Guy's Burgers & Fries #1082 | 2323 Lancaster Dr Ne, Salem | 0.00 miles |
China Buffet | 2407 Lancaster Dr Ne, Salem | 0.05 miles |
Luvin' Cup, The | 2400 Lancaster Dr Ne, Salem | 0.05 miles |
Freddie's Deli & Pub | 2411 Lancaster Dr Ne, Salem | 0.05 miles |
Izzy's Pizza Bar Classic Buffet | 2205 Lancaster Dr Ne, Salem | 0.08 miles |
Taco Bell #9409 | 2093 Lancaster Dr Ne, Salem | 0.14 miles |
La Brisa | 2138 Lancaster Dr Ne #124, Salem | 0.14 miles |
Star Of India | 2138 Lancaster Dr Ne #142, Salem | 0.14 miles |
Torteria Azteca | 2138 Lancaster Dr Ne Ste 121, Salem | 0.14 miles |
Joes Deli #2 | 2118 Lancaster Dr Ne #110, Salem | 0.17 miles |
Restaurant representatives - add corrected or new information about Quiznos #1464, 2315 Lancaster Dr Ne, Salem, OR 97305 »