Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Semi-Annual | Jun 1, 2009 | 96 |
|
Semi-Annual | Nov 30, 2009 | 97 |
|
Semi-Annual | Jun 7, 2010 | 95 |
|
Semi-Annual | Dec 2, 2010 | 98 |
|
Semi-Annual | Jun 22, 2011 | 99 |
|
Semi-Annual | Dec 10, 2011 | 99 |
|
Semi-Annual | May 21, 2012 | 99 |
No violation noted during this evaluation. | Semi-Annual | Oct 1, 2012 | 100 |
|
Semi-Annual | Apr 29, 2013 | 100 |
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: 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 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: 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: 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: Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure accuracy. Air temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized before use after cleaning.
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.
Jun 22, 2011REQUIRED CORRECTION: A dressing room or other designated area shall be provided for employees who routinely change their clothes in the establishment. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
Dec 10, 2011REQUIRED 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.
May 21, 2012REQUIRED 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 29, 2013REQUIRED CORRECTION: Employees shall store their personal care items in appropriate lockers or storage facilities.
Name | City | Users' Rating |
---|---|---|
Hometown Buffet | Salem, OR | |
Hollywood Bistro | Salem, OR | |
Remmy's Nightclub -Sports Bar | Salem, OR | |
Dede's Deli | Salem, OR | |
Richard's Raleigh West | Portland, OR | |
Carl's Jr #8510 | Hillsboro, OR | |
Jack in the Box 7122 | Portland, OR | |
Starbucks Coffee Co #3398 | Lake Oswego, OR | |
DAVID MINOR THEATER | Eugene, OR | |
GENE & BETTY'S BUSY BEE CAFE | Springfield, OR |
Name |
Address |
Distance |
---|---|---|
Subway #21937 | 1127 Broadway St Ne Suite 115, Salem | 0.00 miles |
Christo's Pizzeria | 1108 Broadway St Ne, Salem | 0.03 miles |
Maynard's Bakery Cafe | 1190 Broadway St Ne, Salem | 0.04 miles |
Broadway Coffeehouse | 1300 Broadway St Ne Ste 100, Salem | 0.13 miles |
Froyo Nation At Broadway Commons | 1300 Broadway St Ne Suite #101, Salem | 0.13 miles |
Los Yonics Mexican Restaurant | 1391 Broadway St, Salem | 0.14 miles |
China Gourmet | 1405 Broadway St Ne, Salem | 0.17 miles |
Straight From New York Pizza | 1095 Commercial St Se, Salem | 0.18 miles |
Mcmenamin's Boons Treasury | 888 Liberty St Ne, Salem | 0.19 miles |
Hard Candy | 940 Commercial St Ne, Salem | 0.21 miles |
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