Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Semi-Annual | Aug 10, 2006 | 94 |
|
Semi-Annual | Mar 7, 2007 | 93 |
|
Semi-Annual | Sep 12, 2007 | 98 |
No violation noted during this evaluation. | Semi-Annual | Feb 5, 2008 | 100 |
|
Semi-Annual | Aug 6, 2008 | 98 |
|
Semi-Annual | Mar 3, 2009 | 89 |
|
Semi-Annual | Nov 2, 2009 | 94 |
|
Semi-Annual | Mar 22, 2010 | 97 |
No violation noted during this evaluation. | Semi-Annual | Mar 23, 2010 | 97 |
|
Semi-Annual | Oct 4, 2010 | 92 |
|
Semi-Annual | Jan 27, 2011 | 96 |
|
Semi-Annual | Sep 20, 2011 | 96 |
|
Semi-Annual | May 1, 2012 | 93 |
|
Semi-Annual | Nov 29, 2012 | 100 |
|
Semi-Annual | Apr 16, 2013 | 95 |
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: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed and dispensed so that contamination of food- and lip-contact surfaces is prevented. Knives, forks and spoons that are not prewrapped shall be presented so that only the handles are touched by employees or consumers. Single-service articles intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
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: 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: CORRECT IMMEDIATELY. Each handwashing lavatory or group of adjacent handwashing lavatories shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.
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.
Aug 6, 2008REQUIRED 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.
Mar 3, 2009REQUIRED 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: 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: CORRECT IMMEDIATELY. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by spacing or partitioning. Poisonous or toxic materials shall be located in an area that is not above food, equipment, utensils, linens or single-service or single-use articles.
REQUIRED CORRECTION: Condiments shall be protected from contamination by being provided in: 1) dispensers; 2) protective food displays provided with proper utensils; 3) original containers designed for dispensing; or 4) individual packages or portions.
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: 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: 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: Physical facilities shall be maintained in good repair.
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: 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: CORRECT IMMEDIATELY. Each handwashing lavatory or group of adjacent handwashing lavatories shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.
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: 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 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.
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: 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: 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: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less.
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: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
REQUIRED CORRECTION: Handwashing sinks shall be kept clean and be properly maintained and used.
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Burger King 5344 GBMO | Portland, OR | ![]() ![]() ![]() ![]() ![]() |
The Hungry Hero Dessert | Sherwood, OR | ![]() ![]() ![]() ![]() ![]() |
Green Papaya and Sunset Deli | Portland, OR | ![]() ![]() ![]() ![]() ![]() |
Gator's Pub and Eatery | Tigard, OR |
Name |
Address |
Distance |
---|---|---|
Muchas Gracias Mexican Food | 1752 N 1St St, Stayton | 0.00 miles |
Shivers Llc | 1760 N 1St Avenue, Stayton | 0.00 miles |
Ixtapa Stayton Mv, Inc | 111 Locust St, Stayton | 0.33 miles |
Stayton Big Town Hero | 1008 N 1St Ave, Stayton | 0.35 miles |
Dairy Queen | 101 Martin Drive, Stayton | 0.35 miles |
Kellys Cafe | 1005 N 1St St, Stayton | 0.36 miles |
Happy Dragon Restaurant & Lounge | 951 N 1St St, Stayton | 0.38 miles |
Donut Shop, The | 171 W Washington St, Stayton | 0.48 miles |
Mashita Teriyaki #7 | 110 E. Washington St, Stayton | 0.49 miles |
Santiam Memorial Hospital | 1401 N 10Th Ave, Stayton | 0.49 miles |
Restaurant representatives - add corrected or new information about Quiznos Sub Of Stayton, 1750 N First Ave, Stayton, OR 97383 »