Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Semi-Annual | Oct 26, 2006 | 96 |
|
Semi-Annual | Feb 27, 2007 | 100 |
No violation noted during this evaluation. | Semi-Annual | Dec 3, 2007 | 100 |
No violation noted during this evaluation. | Semi-Annual | Feb 4, 2008 | 100 |
|
Semi-Annual | Nov 3, 2008 | 95 |
|
Semi-Annual | Mar 23, 2009 | 98 |
|
Semi-Annual | Oct 19, 2009 | 98 |
|
Semi-Annual | Apr 28, 2010 | 97 |
|
Semi-Annual | Nov 4, 2010 | 97 |
|
Semi-Annual | Feb 23, 2011 | 98 |
|
Semi-Annual | Nov 21, 2011 | 99 |
|
Semi-Annual | Apr 27, 2012 | 98 |
|
Semi-Annual | Oct 18, 2012 | 100 |
|
Semi-Annual | May 24, 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: 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: CORRECT IMMEDIATELY. Food employees shall clean their hands by using a cleaning procedure of approximately 20 seconds that includes vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 10 to 15 seconds, followed by a thorough rinsing under clean, running water.
Nov 3, 2008REQUIRED 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: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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: A plumbing system shall be maintained in good repair.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
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: Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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: A handwashing lavatory shall be equipped to provide water at a temperature of at least 110째F (43째C) through a mixing valve or a combination faucet. A steam mixing valve may not be used at a handwashing lavatory. A self-closing, slow-closing or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. An automatic handwashing facility shall be installed 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.
Apr 27, 2012REQUIRED 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: 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 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.
May 24, 2013REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
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 |
---|---|---|
Straight From New York Pizza | 233 Liberty St Ne, Salem | 0.01 miles |
Beanery, The | 220 Liberty St Ne, Salem | 0.01 miles |
Belgique, Llc | 189 Liberty Rd Ne, Salem | 0.01 miles |
Browns Towne Lounge | 189 Liberty St Ne Ste 112, Salem | 0.01 miles |
Macedonia | 189 Liberty St Ne, Salem | 0.01 miles |
Napoleons | 189 Liberty St Ne #102, Salem | 0.01 miles |
Reed Catering | 189 Liberty St Ne #212, Salem | 0.01 miles |
India Palace Restaurant | 377 Court St Ne, Salem | 0.02 miles |
Cafe Shine | 248 Liberty St Ne, Salem | 0.03 miles |
Court Street Dairy Lunch | 347 Court St Ne, Salem | 0.03 miles |
Restaurant representatives - add corrected or new information about Starbucks Coffee #411, 399 Court St Se, Salem, OR 97301 »