Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Semi-Annual | Jun 30, 2008 | 99 |
|
Semi-Annual | Dec 4, 2008 | 98 |
|
Semi-Annual | May 14, 2009 | 97 |
|
Semi-Annual | Dec 10, 2009 | 89 |
|
Semi-Annual | Jun 11, 2010 | 92 |
|
Semi-Annual | Nov 17, 2010 | 90 |
|
Semi-Annual | May 6, 2011 | 95 |
|
Semi-Annual | Dec 15, 2011 | 91 |
|
Semi-Annual | May 25, 2012 | 97 |
|
Semi-Annual | Dec 13, 2012 | 100 |
|
Semi-Annual | Apr 29, 2013 | 89 |
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.
Dec 4, 2008REQUIRED 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.
May 14, 2009REQUIRED 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: Employees shall store their personal care items in appropriate lockers or storage facilities.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Cooked potentially hazardous food shall be actively cooled: 1) from 140°F (60°C) to 70°F (21°C) within two hours; and 2) from 70°F (21°C) to 41°F (5°C) or less, within four hours. Potentially hazardous food received at a temperature above 41°F (5°C) shall be cooled to those temperatures within four hours.
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 shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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: CORRECT IMMEDIATELY. Food employees shall clean their hands by using a cleaning procedure of approximately 20 seconds that includes vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 10 to 15 seconds, followed by a thorough rinsing under clean, running water.
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: 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. 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 41°F 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: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
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: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
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: Food on display shall be protected from contamination by the use of: 1) packaging; 2) counter, service line, or salad bar food guards; 3) display cases; or 4) other effective means.
REQUIRED CORRECTION: Utensils shall be maintained in a state of good repair or condition.
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: Dressing rooms shall be used by employees when changing clothes in the establishment. Lockers or other suitable facilities shall be used to store employee clothing and other possessions.
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: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Apr 29, 2013REQUIRED 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: CORRECT IMMEDIATELY. Food on display shall be protected from contamination by the use of: 1) Packaging; 2) Counter, service line, or salad bar food guards; 3) Display cases; or 4) Other effective means.
REQUIRED 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: 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 water at a temperature of 135°F or more or 41°F or less or if the container is cleaned as required.
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.
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Name |
Address |
Distance |
---|---|---|
Salem Comfort Suites | 630 Hawthorne Ave Se, Salem | 0.14 miles |
Cafe 680 | 680 Hawthorne Avenue Se, Salem | 0.16 miles |
La Quinta Inn & Suites | 890 Hawthorne Ave Se, Salem | 0.23 miles |
Mill Creek Station And Catering | 200 Hawthorne Ave Se Suite E-500, Salem | 0.28 miles |
Denny's | 3155 Ryan Drive Se, Salem | 0.31 miles |
Meadowlawn Golf Course | 3898 Meadowlawn Loop Se, Salem | 0.37 miles |
Free Loader Tavern | 501 Lancaster Dr Se, Salem | 0.40 miles |
Short T's Llc | 375 Lancaster Dr Se, Salem | 0.41 miles |
Taco Bell #20674 | 565 Lancaster Dr Se, Salem | 0.42 miles |
Taqueria Los Panditas Inc | 3892 State St, Salem | 0.51 miles |
Restaurant representatives - add corrected or new information about Residence Inn Restaurant, 640 Hawthorne Ave Se, Salem, OR 97301 »