Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Semi-Annual | Aug 10, 2006 | 84 |
|
Semi-Annual | Mar 22, 2007 | 91 |
|
Semi-Annual | Dec 4, 2007 | 98 |
No violation noted during this evaluation. | Semi-Annual | May 14, 2008 | 100 |
|
Semi-Annual | Dec 9, 2008 | 98 |
|
Semi-Annual | May 20, 2009 | 93 |
|
Semi-Annual | Nov 24, 2009 | 95 |
|
Semi-Annual | Jun 8, 2010 | 94 |
|
Semi-Annual | Dec 14, 2010 | 98 |
|
Semi-Annual | Jun 7, 2011 | 96 |
|
Semi-Annual | Dec 16, 2011 | 98 |
|
Semi-Annual | May 18, 2012 | 99 |
No violation noted during this evaluation. | Semi-Annual | Dec 18, 2012 | 100 |
No violation noted during this evaluation. | Semi-Annual | Jun 5, 2013 | 100 |
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 accurate to plus or minus 2°F.
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: 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: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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. 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: 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: 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: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
REQUIRED CORRECTION: Employees shall store their personal care items in appropriate lockers or storage facilities.
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: 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. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work; 2) after touching body parts other than clean hands and clean, exposed portions of arms; 3) after using the toilet room; 4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues; 6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; 10) when switching between working with raw foods and working with ready-to-eat foods; or 11) after engaging in other activities that contaminate the hands.
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: 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: 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 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: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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: Handwashing facilities shall be kept clean and be properly maintained and used.
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 cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Name | City | Users' Rating |
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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 |
---|---|---|
Big Town Hero | 3405 Commercial St Se Suite 150, Salem | 0.00 miles |
Cooper's Deli & Pub | 3404 Commercial St Se, Salem | 0.04 miles |
Momiji Japanese Restaurant | 3411 Commercial St Se Suite 100, Salem | 0.04 miles |
Domino's Pizza | 3402 Commercial St Se, Salem | 0.04 miles |
Taco Bell #4036 | 3455 Commercial St Se, Salem | 0.06 miles |
Pizza Hut | 3302 Commercial St Se #1, Salem | 0.15 miles |
Java Crew | 3514 Commercial St Se, Salem | 0.17 miles |
Burger King #3178 | 3530 Commercial St Se, Salem | 0.19 miles |
Hong Kong House & Lounge | 3583 Commercial St Se, Salem | 0.24 miles |
Peach Tree Grill At Copper Hill | 3170 Commercial St Se, Salem | 0.26 miles |
Restaurant representatives - add corrected or new information about Starbucks Coffee #429, 3405 Commercial St Se, Salem, OR 97302 »