Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Semi-Annual | Nov 16, 2006 | 99 |
|
Semi-Annual | Apr 19, 2007 | 98 |
|
Semi-Annual | Oct 24, 2007 | 90 |
No violation noted during this evaluation. | Semi-Annual | Jun 16, 2008 | 100 |
|
Semi-Annual | Dec 30, 2008 | 99 |
|
Semi-Annual | Jul 28, 2009 | 99 |
No violation noted during this evaluation. | Semi-Annual | Apr 2, 2010 | 100 |
|
Semi-Annual | Oct 25, 2010 | 99 |
No violation noted during this evaluation. | Semi-Annual | Apr 29, 2011 | 100 |
|
Semi-Annual | Dec 8, 2011 | 99 |
|
Semi-Annual | May 16, 2012 | 99 |
No violation noted during this evaluation. | Semi-Annual | Nov 29, 2012 | 100 |
No violation noted during this evaluation. | Semi-Annual | Jun 12, 2013 | 100 |
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.
Apr 19, 2007REQUIRED 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: 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. 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: 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 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
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: 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: Carpeting may not be installed as a floor covering in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, refuse storage rooms, or other areas subject to moisture. Carpeting shall be securely attached to the floor and installed tightly against the wall.
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.
Jul 28, 2009REQUIRED 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.
Oct 25, 2010REQUIRED 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.
Dec 8, 2011REQUIRED 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.
May 16, 2012REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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 |
---|---|---|
Salem Hosp-Espress Yourself Bldg A | 665 Winter St Se, Salem | 0.05 miles |
Salem Hospital - Patient Kitchen Bldg B | 665 Winter St Se, Salem | 0.05 miles |
Salem Hospital -Espress Yourself Bldg B | 665 Winter St Se, Salem | 0.05 miles |
Salem Hospital- Patient Kitchen Bldg A | 665 Winter St Se, Salem | 0.05 miles |
Salem Hospital- Prep Kitchen Bldg D | 930 Oak St, Salem | 0.08 miles |
Salem Hospital- Creekside Dining Bldg D | 939 Oak St, Salem | 0.09 miles |
Willamette University - Mcculloch Stadiu | 650 Mission St Se, Salem | 0.20 miles |
Salem Hospital -Psychiatric Unit Bldg E | 1127 Oak St Se, Salem | 0.22 miles |
Ram Restaurant And Brewery | 515 12Th St Se, Salem | 0.23 miles |
Oak Tree Cafe | 400 High St Se, Salem | 0.25 miles |
Restaurant representatives - add corrected or new information about Salem Hospital-Espress Yourself Bldg C, 825 Oak St, Salem, OR 97301 »