Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Annual | Jan 19, 2007 | 82 |
No violation noted during this evaluation. | Annual | Jun 9, 2008 | 100 |
|
Annual | Mar 16, 2009 | 90 |
|
Annual | May 4, 2010 | 98 |
|
Semi-Annual | Nov 30, 2010 | 93 |
No violation noted during this evaluation. | Semi-Annual | Jun 24, 2011 | 100 |
|
Semi-Annual | Jun 30, 2011 | 99 |
No violation noted during this evaluation. | Semi-Annual | Nov 25, 2011 | 100 |
No violation noted during this evaluation. | Semi-Annual | Jun 12, 2012 | 100 |
No violation noted during this evaluation. | Semi-Annual | Oct 11, 2012 | 100 |
No violation noted during this evaluation. | Semi-Annual | May 24, 2013 | 100 |
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: 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: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2) completely submerged under running water at a temperature of 70°F (21°C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or for a period of time that does not allow raw animal food to be above 41°F (5°C) for more than four hours; 3) in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
REQUIRED CORRECTION: Single-use gloves shall be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation. Cloth gloves must not be used in direct contact with food, unless the food is subsequently cooked. Latex gloves are prohibited in food service establishments, effective March 1, 2003.
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. Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: 1) immersion for at least 30 seconds in hot water maintained as specified in rule; 2) using mechanical hot water operations that achieve a utensil surface temperature of 160°F (71°C); or 3) using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of temperature, concentration and pH.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous food that has been cooked, cooled and reheated for hot holding shall be reheated within two hours to a temperature of at least 165°F (74°C) for 15 seconds. Potentially hazardous food reheated in a microwave for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°F) and allowed to stand covered for 2 minutes. Ready-to-eat food from a commercially processed package shall be reheated to at least 140°F (60°F).
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: 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: 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: 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: CORRECT IMMEDIATELY. Handwashing facilities shall be accessible at all times for employee use.
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.
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 |
---|---|---|
Tokyo International University | 1300 Mill St Se, Salem | 0.08 miles |
Cafe Venae | 1313 Mill St Se, Salem | 0.09 miles |
Ram Restaurant And Brewery | 515 12Th St Se, Salem | 0.12 miles |
Salem Hospital -Psychiatric Unit Bldg E | 1127 Oak St Se, Salem | 0.16 miles |
El Bukanazz Sport Bar & Mexican Grill | 1230 State St, Salem | 0.19 miles |
Adams Rib Smokehouse Co. | 1210 State Street, Salem | 0.20 miles |
Taj Mahal Indian Restaurant | 1220 State St Se, Salem | 0.20 miles |
Sassy Onion Grill, The | 1244 State St, Salem | 0.21 miles |
Subway | 1310 State St, Salem | 0.22 miles |
Al-Aqsa L.L.C | 1326 State St, Salem | 0.22 miles |
Restaurant representatives - add corrected or new information about Willamette University - Sparks Center, 1155 Mill St Se, Salem, OR 97301 »