Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Annual | Jul 6, 2007 | 94 |
|
Annual | Jul 5, 2008 | 93 |
|
Annual | Jul 3, 2009 | 95 |
|
Annual | Jul 9, 2010 | 98 |
|
Semi-Annual | Jun 1, 2011 | 100 |
|
Semi-Annual | Sep 24, 2011 | 98 |
|
Semi-Annual | Jun 2, 2012 | 94 |
|
Semi-Annual | Sep 7, 2012 | 84 |
|
Semi-Annual | Jun 14, 2013 | 95 |
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: During preparation, unpackaged food shall be protected from environmental sources of contamination.
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 cleaned at a frequency necessary to preclude accumulation of soil residues.
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: 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: 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: 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: 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: 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: 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: 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.
Jun 1, 2011REQUIRED CORRECTION: CORRECT IMMEDIATELY. Water from a nonpublic water system shall be sampled and tested at least annually and as required by the Drinking Water Section of the Department of Human Services.
Sep 24, 2011REQUIRED CORRECTION: Food shall be protected from contamination that results from a factor or source not identified in these rules.
Jun 2, 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: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service or single-use articles by spacing or partitioning.
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 should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Condiments shall be protected from contamination by being provided in: 1) Dispensers; 2) Protective food displays provided with proper utensils; 3) Original containers designed for dispensing; or 4) Individual packages or portions.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing sink shall be used in accordance with manufacturer's instructions.
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 water at a temperature of 135°F or more or 41°F or less or if the container is cleaned as required.
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 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F 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.
Name | City | Users' Rating |
---|---|---|
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 |
---|---|---|
Woodburn Dragstrip West Side #1 | 7730 Highway 219, Woodburn | 0.00 miles |
Jack In The Box #7128 | 110 N Arney Rd, Woodburn | 1.22 miles |
Starbucks Coffee #8735 | 111 Arney Rd, Woodburn | 1.24 miles |
La Quinta Inn Restaurant | 120 Arney Rd Ne, Woodburn | 1.27 miles |
Elmer's Restaurant | 255 Arney Rd Suite 100, Woodburn | 1.28 miles |
Arby's #7078 | 275 Arney Rd, Woodburn | 1.30 miles |
Mcdonald's | 3002 Stacy Allison Way, Woodburn | 1.46 miles |
Auntie Anne's | 1001 Arney Rd # 627, Woodburn | 1.47 miles |
Foodmania | 1001 N. Arney Rd, Ste. 625, Woodburn | 1.47 miles |
Fresca's Woodburn Llc | 1001 Arney Rd #626, Woodburn | 1.47 miles |
Restaurant representatives - add corrected or new information about Woodburn Dragstrip East Side #2, 7730 Highway 219, Woodburn, OR 97071 »