Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Semi-Annual | Dec 18, 2006 | 100 |
|
Semi-Annual | Feb 23, 2007 | 98 |
|
Semi-Annual | Sep 17, 2007 | 91 |
No violation noted during this evaluation. | Semi-Annual | Apr 21, 2008 | 100 |
|
Semi-Annual | Dec 19, 2008 | 89 |
|
Semi-Annual | Mar 30, 2009 | 87 |
No violation noted during this evaluation. | Reinspection | Apr 9, 2009 | 100 |
|
Semi-Annual | Oct 2, 2009 | 95 |
|
Semi-Annual | Mar 2, 2010 | 95 |
No violation noted during this evaluation. | Reinspection | Mar 8, 2010 | 100 |
|
Semi-Annual | Aug 2, 2010 | 94 |
No violation noted during this evaluation. | Reinspection | Aug 9, 2010 | 100 |
|
Semi-Annual | Feb 1, 2011 | 95 |
|
Semi-Annual | Oct 11, 2011 | 97 |
|
Semi-Annual | Mar 14, 2012 | 93 |
|
Semi-Annual | Oct 10, 2012 | 95 |
|
Semi-Annual | Apr 9, 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: 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: 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: CORRECT IMMEDIATELY. Food employees shall keep their hands and exposed portions of their arms clean.
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: 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: 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: 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: 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. 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.
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: 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: 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: 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: 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.
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: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. The plumbing system must be repaired according to the Building Codes Division and maintained in good repair.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
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: 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: 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: 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: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
REQUIRED 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: 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.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level.
REQUIRED 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: 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: 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: 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: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
Name | City | Users' Rating |
---|---|---|
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 | ![]() ![]() ![]() ![]() ![]() |
Burger King 5344 GBMO | Portland, OR | ![]() ![]() ![]() ![]() ![]() |
The Hungry Hero Dessert | Sherwood, OR | ![]() ![]() ![]() ![]() ![]() |
Green Papaya and Sunset Deli | Portland, OR | ![]() ![]() ![]() ![]() ![]() |
Gator's Pub and Eatery | Tigard, OR |
Name |
Address |
Distance |
---|---|---|
Subway #19508 | 504 N Water St, Silverton | 0.12 miles |
Kfc / Taco Bell | 605 C St, Silverton | 0.15 miles |
Thai Dish Restaurant | 209 A N Water St, Silverton | 0.19 miles |
Mac's Place | 201 N Water St, Silverton | 0.21 miles |
Silverton First Christian Church | 402 N 1St St, Silverton | 0.22 miles |
Palace Theatre | 200 N Water St, Silverton | 0.22 miles |
City Thai | 211 Oak St, Silverton | 0.22 miles |
Silver Creek Coffee House Llc | 111 N Water St, Silverton | 0.23 miles |
Silverton Hospital Cafe | 342 Fairview St, Silverton | 0.23 miles |
O'brien's Cafe | 105 N Water St, Silverton | 0.24 miles |
Restaurant representatives - add corrected or new information about Silver Creek Lanes, 500 W. C Street, Silverton, OR 97381 »