Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Semi-Annual | Dec 15, 2006 | 96 |
|
Semi-Annual | Jun 11, 2007 | 91 |
No violation noted during this evaluation. | Semi-Annual | Dec 21, 2007 | 100 |
|
Semi-Annual | Nov 24, 2008 | 95 |
|
Semi-Annual | Jun 11, 2009 | 95 |
|
Semi-Annual | Dec 8, 2009 | 95 |
No violation noted during this evaluation. | Semi-Annual | Feb 8, 2010 | 100 |
|
Semi-Annual | Nov 1, 2010 | 94 |
|
Semi-Annual | May 10, 2011 | 95 |
|
Semi-Annual | Dec 9, 2011 | 97 |
|
Semi-Annual | May 24, 2012 | 98 |
|
Semi-Annual | Dec 19, 2012 | 100 |
|
Semi-Annual | Jun 21, 2013 | 100 |
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment, containers and utensils shall be cleaned: 1) before each use with a different type of raw animal food; 2) each time there is a change from working with raw foods to working with ready-to-eat foods; 3) between uses with raw fruits and vegetables and potentially hazardous foods; 4) before using or storing a food temperature measuring device; 5) at any time during the operation when contamination may have occurred; 6) at least every 4 hours, unless the equipment and their contents are maintained at proper temperatures; 7) in a refrigerated room at a frequency based on the table in Chapter 4-602.11; 8) and every 24 hours in salad bars, delis, cafeteria lines, and other serving situations that hold ready-to-eat potentially hazardous foods where new product is combined with the same food.
Jun 11, 2007REQUIRED 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: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
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. 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: 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: 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: 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: 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: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
Nov 1, 2010REQUIRED 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: 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: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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: Physical facilities shall be maintained in good repair.
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: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
Dec 19, 2012REQUIRED CORRECTION: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food.
Jun 21, 2013REQUIRED CORRECTION: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food.
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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 |
---|---|---|
Peppers Deli | 323 E Westfield, Silverton | 0.10 miles |
Ixtapa Family Mexican Restaurant | 321 Westfield St, Silverton | 0.10 miles |
Dairy Queen Of Silverton | 411 Westfield St, Silverton | 0.10 miles |
Happy Jing Chinese And American | 703-B Mcclaine St, Silverton | 0.13 miles |
Kfc / Taco Bell | 605 C St, Silverton | 0.16 miles |
Silver Creek Lanes | 500 W. C Street, Silverton | 0.23 miles |
Your Break Tavern | 210 Main St, Silverton | 0.30 miles |
Thai Dish Restaurant | 209 A N Water St, Silverton | 0.34 miles |
Mac's Place | 201 N Water St, Silverton | 0.34 miles |
Silver Creek Coffee House Llc | 111 N Water St, Silverton | 0.35 miles |
Restaurant representatives - add corrected or new information about Silverton Hospital Cafe, 342 Fairview St, Silverton, OR 97381 »