Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Semi-Annual | May 16, 2011 | 98 |
|
Semi-Annual | Dec 13, 2011 | 99 |
|
Semi-Annual | May 24, 2012 | 94 |
|
Semi-Annual | Nov 27, 2012 | 97 |
|
Semi-Annual | May 29, 2013 | 100 |
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: 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, 2012REQUIRED 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: Except for plain rings such as wedding bands, food employees may not wear jewelry on their arms or hands while preparing food.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for cleaning and insect and rodent control, shall be allowed in a food establishment.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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: 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 |
---|---|---|
El Toro | 200 E Main, Silverton | 0.03 miles |
Silver Grille | 206 E Main St, Silverton | 0.03 miles |
O'brien's Cafe | 105 N Water St, Silverton | 0.03 miles |
Chan's Restaurant | 212 E Main St, Silverton | 0.03 miles |
Howard Hinsdale Cellars & Bistro | 101 N Water St, Silverton | 0.03 miles |
Silver Creek Coffee House Llc | 111 N Water St, Silverton | 0.03 miles |
Palace Theatre | 200 N Water St, Silverton | 0.04 miles |
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Restaurant representatives - add corrected or new information about Towne House Rest. & Lounge, The, 203 E Main St, Silverton, OR 97381 »