Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Semi-Annual | Dec 19, 2006 | 100 |
|
Semi-Annual | May 15, 2007 | 92 |
|
Semi-Annual | Dec 14, 2007 | 96 |
No violation noted during this evaluation. | Semi-Annual | Jun 16, 2008 | 100 |
|
Semi-Annual | Dec 31, 2008 | 99 |
|
Semi-Annual | Jul 28, 2009 | 99 |
|
Semi-Annual | Apr 6, 2010 | 93 |
No violation noted during this evaluation. | Semi-Annual | Nov 3, 2010 | 100 |
No violation noted during this evaluation. | Semi-Annual | May 20, 2011 | 100 |
No violation noted during this evaluation. | Semi-Annual | Dec 8, 2011 | 100 |
No violation noted during this evaluation. | Semi-Annual | May 31, 2012 | 100 |
No violation noted during this evaluation. | Semi-Annual | Dec 4, 2012 | 100 |
|
Semi-Annual | Jun 12, 2013 | 100 |
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous food that has been cooked, cooled and reheated for hot holding shall be reheated within two hours to a temperature of at least 165°F (74°C) for 15 seconds. Potentially hazardous food reheated in a microwave for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°F) and allowed to stand covered for 2 minutes. Ready-to-eat food from a commercially processed package shall be reheated to at least 140°F (60°F).
REQUIRED CORRECTION: 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.
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: CORRECT IMMEDIATELY. Handwashing facilities shall be accessible at all times for employee use.
Dec 31, 2008REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Jul 28, 2009REQUIRED 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.
Apr 6, 2010REQUIRED 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: Food employees shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
REQUIRED CORRECTION: The concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
REQUIRED CORRECTION: Bulk milk dispensing tubes must be cut on the diagonal, leaving no more than one inch protruding from the chilled dispensing head. Single-service and single-use articles may not be reused.
REQUIRED CORRECTION: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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 |
---|---|---|
Ram Restaurant And Brewery | 515 12Th St Se, Salem | 0.04 miles |
Salem Hospital- Creekside Dining Bldg D | 939 Oak St, Salem | 0.13 miles |
Salem Hospital- Prep Kitchen Bldg D | 930 Oak St, Salem | 0.14 miles |
Tokyo International University | 1300 Mill St Se, Salem | 0.15 miles |
Willamette University - Sparks Center | 1155 Mill St Se, Salem | 0.16 miles |
Salem Hospital-Espress Yourself Bldg C | 825 Oak St, Salem | 0.22 miles |
Orchards Bistro | 1255 Lee St Se Ste 200, Salem | 0.24 miles |
Cafe Venae | 1313 Mill St Se, Salem | 0.25 miles |
Salem Hosp-Espress Yourself Bldg A | 665 Winter St Se, Salem | 0.26 miles |
Salem Hospital - Patient Kitchen Bldg B | 665 Winter St Se, Salem | 0.26 miles |
Restaurant representatives - add corrected or new information about Salem Hospital -Psychiatric Unit Bldg E, 1127 Oak St Se, Salem, OR 97301 »