Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Semi-Annual | Oct 29, 2007 | 98 |
|
Semi-Annual | Nov 10, 2008 | 96 |
|
Semi-Annual | May 20, 2009 | 94 |
|
Semi-Annual | Dec 16, 2009 | 96 |
|
Semi-Annual | Jun 24, 2010 | 91 |
|
Semi-Annual | Dec 2, 2010 | 96 |
|
Semi-Annual | Jun 22, 2011 | 100 |
|
Semi-Annual | Dec 22, 2011 | 99 |
|
Semi-Annual | Apr 25, 2012 | 98 |
|
Semi-Annual | Dec 27, 2012 | 100 |
|
Semi-Annual | Jun 11, 2013 | 100 |
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.
Nov 10, 2008REQUIRED 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: A service (mop) sink or curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of cleaning tools and the disposal of mop water or similar liquid waste.
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: Receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered inside of the establishment if they contain food residue and are not in continuous use or after they are filled. Receptacles and waste handling units that are outside of the establishment shall be covered with tight-fitting lids at all times.
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: 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: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
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: 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 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: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75째F (24째C) for water with a pH of 8 or less, or 100째F (38째C) for water with a pH of 10 or less, or as allowed in rule.
Jun 22, 2011REQUIRED 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: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
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.
Apr 25, 2012REQUIRED 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.
Dec 27, 2012REQUIRED CORRECTION: Utensils must be maintained in good repair and condition. Air or water temperature measuring devices, and water pressure measuring devices must be maintained in a state of good repair or condition and be accurate.
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 sinks shall be kept clean and be properly maintained and used.
REQUIRED CORRECTION: Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer.
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.
REQUIRED CORRECTION: Nonfood-contact surfaces shall be free of unnecessary ledges, projections and crevices and designed and constructed to allow easy cleaning and to facilitate maintenance.
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: 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.
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Name |
Address |
Distance |
---|---|---|
Almost Home | 3310 Market St Ne, Salem | 0.04 miles |
Mcdonald's | 1598 Hawthorne Ave Ne, Salem | 0.09 miles |
Baskin Robbins | 3239 Market St Ne, Salem | 0.10 miles |
Pietro's Pizza | 1637 Hawthorne Ave Ne, Salem | 0.10 miles |
Rock-N-Roger's Diner | 3235 Market St Ne, Salem | 0.12 miles |
Red Lion Hotel Salem | 3301 Market St Ne, Salem | 0.12 miles |
Cooper's Deli | 1541 Hawthorne Ave Ne, Salem | 0.13 miles |
Newport Seafood Grill #73 | 1717 Freeway Ct Ne, Salem | 0.13 miles |
Subway #6 | 1531 Hawthorne Ave Ne, Salem | 0.13 miles |
Press Nw At Doubletree By Hilton Salem | 1590 Weston Ct Ne, Salem | 0.14 miles |
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