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WEDNESDAY, JULY 1, 2020
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APPEAL TRIBUNE
RESTAURANT INSPECTIONS
MARION AND POLK COUNTY
Happy Jing Restaurant & Bar
Sing Fay Restaurant
Semi-annual restaurant inspections
from May 22 to June 5.
Location: 5103 Portland Road NE,
Salem
Date: June 2
Score: 100
No priority violations
Location: 198 W Main St., Mon-
mouth
Date: June 3
Score: 100
No priority violations
Karma Coffee Bar and Bakery
Spoon N Folks
Bierhaus
Location: 315 N Main St., Mt. Angel
Date: June 1
Score: 100
No priority violations
Dorm Food - WOU
Location: 345 N Monmouth Ave.,
Monmouth
Date: June 2
Score: 100
No priority violations
Dutch Bros.
Location: 4612 Portland Road NE,
Salem
Date: June 2
Score: 95
Priority violations
i The chlorine sanitizer concentra-
tion, pH, or temperature is not ade-
quate, specifically: Fresh bucket of san-
itizer solution had no measurable chlo-
rine residual. Point deduction: 5.
Farzona
Location: 4106 State St., Salem (mo-
bile unit)
Date: May 22 (reinspected June 2)
Score: 94
May 22: Priority violations
i Food employees eat, drink or use
tobacco in unapproved areas or use an
inappropriate beverage container for
drinking, specifically: Employee bever-
ages in several screw top water bottles
and a paper cup with no lid and no han-
dle on prep counter. Point deduction: 3.
i A test kit is not provided or is not
accurate enough to measure the con-
centration of sanitizing solutions, spe-
cifically: Test kit provided is for PH mea-
surement and is not accurate for mea-
suring chlorine sanitizer solution. Point
deduction: 3.
June 2: No priority violations
Location: 1062 Main St., Dallas
Date: June 3
Score: 100
No priority violations
Live Local Cafe
Location: 111 N Water St., Silverton
Date: June 3
Score: 97
Priority violations
i A handwashing sink is not acces-
sible for employee use at all times, is
used for purposes other than hand-
washing or is not operated properly,
specifically: Loaf of bread hanging over
handwash sink at start of inspection.
Point deduction: 3.
Sammies West
Location: 1495 Edgewater St. NW,
Salem
Date: June 1
Score: 94
Priority violations
i Food employees eat, drink or use
tobacco in unapproved areas or use an
inappropriate beverage container for
drinking, specifically: Open glass of wa-
ter in the bar area with no lid and straw.
Point deduction: 3.
i Ready-to-eat food is not properly
date-marked, specifically: A quart of
half and half in the glass reach-in refrig-
erator in the bar area is not date marked
- opened two days ago. Point deduc-
tion: 3.
Silver Spur RV Park
Location: 12622 Silverton Road NE,
Silverton
Date: June 1
Score: 100
No priority violations
Location: 184 SE Washington St.,
Dallas
Date: June 3
Score: 94
Priority violations
i Incorrect methods are used to cool
potentially hazardous foods, specifical-
ly: Medium sized metal pot with broth is
sitting on shelf in walk-in cooler. Broth
has been cooling for 5-10 minutes and is
at 131°F. Point deduction: 3.
i Ready-to-eat food is not properly
date-marked, specifically: Large pot of
sauce (house made) stored in walk-in is
not date marked. Two large pots of
sauce made today stored on shelf in
walk-in were not date marked. Operator
stated that they go through the sauce
every two days. Open container of half
and half in cold holding unit in front
area is not date marked. Point deduc-
tion: 3.
Subway
Location: 560 Wallace Road NW, Sa-
lem
Date: June 4
Score: 89
Priority violations
i The quaternary ammonium sani-
tizer concentration, pH, or temperature
is not adequate, specifically: The qua-
ternary ammonium sanitizer is greater
than 400 PPM - too high. This concen-
trated sanitizer could leave a residual on
the equipment. Point deduction: 5.
i A test kit is not provided or is not
accurate enough to measure the con-
centration of sanitizing solutions, spe-
cifically: Person in charge does not
know where the sanitizer test kit is lo-
cated. Unable to locate. Point deduc-
tion: 3.
i A handwashing sink is not acces-
sible for employee use at all times, is
used for purposes other than hand-
washing or is not operated properly,
specifically: Service line container lid is
in the handwashing sink - not accessi-
ble. Point deduction: 3.
Tacos El Pelon
Location: 2440 McGilchrist St. SE,
Salem (mobile unit)
Date: June 5
Score: 95
Priority violations
i Cooked potentially hazardous food
is improperly cooled, specifically: Large
dense pot of beans in the cooler mea-
sured 56F, PIC said beans were cooked
yesterday and cooled overnight. Point
deduction: 5.
The Water Mountain Restaurant
Location: 1397 S Water St., Silverton
Date: June 3
Score: 92
Priority violations
i Potentially hazardous food is not
maintained at proper hot or cold holding
temperatures, specifically: Sliced toma-
toes 44°F, ham slice 46°F, egg batter
46°F in prep cooler. Point deduction: 5.
i Food-contact surfaces are not
clean, specifically: Heavy buildup out-
side and inside of glass door reach in
cooler, significant food debris inside
glass door reach-in cooler. Point deduc-
tion: 3.
West Valley Hospital
Location: 525 SE Washington St.,
Dallas
Date: June 3
Score: 100
No priority violations
Westside Taphouse and Growler
Fill
Location: 1594 Edgewater St. NW,
Suite 110, Salem
Date: June 1
Score: 100
No priority violations
Masks
Continued from Page 1A
Do masks actually slow the
spread?
The effectiveness of masks varies
greatly based on the type of mask.
Where N95 masks are designed to
block 95% of small particles, surgical
masks were found to filter out 56% and
cloth ones were found to filter 3%, ac-
cording to a 2015 study published in the
British Medical Journal.
And, according to the Food and Drug
Administration, masks lose effective-
ness for individuals with facial hair as
they don’t seal as well as they do on peo-
ple without facial hair.
“The reasons for this are likely relat-
ed to the fact that the cloth masks have
larger openings for the virus to pene-
trate and retain more moisture which
promotes viral transmission,” said Dr.
Jeff Mull, medical director for student
health services at Oregon State Univer-
sity.
An unpublished study from Arizona
State University says that if 80% of peo-
ple wear moderately effective masks,
they can be useful in slowing transmis-
sion in areas where the spread of the
disease is relatively low or decreasing.
How will it be enforced?
When Gov. Kate Brown announced
her guidelines requiring face coverings
indoors in seven Oregon counties, she
didn’t list any penalties. She said: “Face
coverings need to become a part of our
daily lives.”
She did not list any penalties for indi-
viduals or businessesAnd as of now,
there aren’t any penalties for businesses
that don’t enforce the guidelines.
If somebody walks into a store not
wearing a mask, they are not going to be
arrested.
“We’re going to be educational in our
approach,” Marion County Commis-
sioner Kevin Cameron said.
As part of the governor’s guidelines,
businesses are recommended to offer
free face coverings to customers and
visitors who show up without one.
The Salem Chamber of Commerce re-
ceived a case of masks from Marion
County for distribution to member busi-
nesses. Chamber CEO Tom Hoffert said
“inventory was exhausted in mere hours
of receiving the case.”
Employees in many businesses were
required to wear face coverings when
the state began to allow counties to re-
open in mid-May, according to Charles
Boyle, spokesperson for the governor’s
office.
“Under the Governor’s executive or-
ders, businesses and individuals not
following this guidance could be subject
to penalties, but, in order to best protect
Oregonians from the spread of this dis-
ease, our focus is on education and
seeking voluntary and widespread
compliance to the greatest extent pos-
sible,” Boyle said in a statement.
A person in a mask walks a dog downtown along Liberty St. NE on Monday, June 22.
Thomas Ghinazzi, chef-owner of
Earth & Sea restaurant in Carlton said
“masks were tough at first but have real-
ly become a non-issue with employees,
it feels as just another part of the uni-
form.”
According to the Oregon Occupation-
al Safety and Health, there were over
4,000 complaints about businesses not
following COVID-19 requirements such
as mask and social distancing in the
first two months after the pandemic hit
in March.
While employees can complain to
OSHA about businesses not requiring
things like face masks, it’s unclear
where customers can raise those same
types of concerns about businesses not
following the guidelines.
OSHA spokesperson Aaron Corvin
said penalties against businesses for vi-
olations of worker safety carries mone-
tary penalties between $100 and
$126,749 depending if the violation is
willful or repeated.
“Any enforcement action we would
take would be a fact-specific determina-
tion that would evaluate whether the
employer has addressed this recognized
hazard in a fashion that appears to be
credible,” Corvin said.
There have been some proposed
fines, including a $14,000 fine against
Glamour Salon in Salem and $2,000
against National Frozen Foods in Alba-
ny.
Where does this put business
owners?
It’s up to individual business owners
to decide how stringent they will be re-
garding enforcement of the policy.
Among restaurant owners, operating
under a specific and specific set of reg-
ulations since phase 1 re-openings,
there is confusion as to how to imple-
ment the new rule.
Cecilia Ritter James, co-owner of
Wild Pear, expressed concern over “how
to enforce the mask policy as we are an
eating establishment and certainly do
not expect to have diners wearing
masks while dining.”
Because hospitality businesses are
organized around the needs and prefer-
ences of guests, food business owners
are uncomfortable enforcing the state-
mandated policy.
“This is the real hard part of this all,”
said Katie Bass, tasting room manager
at Eola Hills Winery. “We are in the in-
dustry of hospitality, not policing.”
Based on concern for staff, Eola Hills
has asked guests to wear masks since
reopening.
“Most people are stellar about it,
some are not. So I feel like the directive
will help us enforce our already current
policies,” said Bass.
David Lauer, manager at Bryn Mawr
Vineyards, is “thrilled” about the direc-
tive.
“It’s been a major issue having to bal-
ance warm hospitality with mine and
my staff ’s health and safety, not to men-
tion our customers’. There’s huge pres-
sure in the wine industry to cater to the
needs of the individual above all else,
and as a small, family business, we are
incredibly worried about ruffling feath-
ers. Just a few bad interactions or bad
reviews can have a serious impact on
our business, so having the state on our
side takes significant weight off my
shoulders.”
Other business owners have frustrat-
ed with the mask policy. Dan Koonce,
owner of Turn Here Bar and Grill in Tur-
ner, said he has no plans to enforce it.
“States should let the COVID-19 run
its course and stop delaying the inevita-
ble,” he said, “if you are going to get it,
you will sometime in the future.”
Vagabond Brewing is “taking an edu-
cational approach with people while of-
fering to provide a mask if needed for a
small fee,” said James Cardwell
Many venues other than restaurants
also serve food and beverages, such as
movie theaters, and they rely on that
revenue to operate.
For a movie theater to police custom-
ers while a movie is showing in a dark
theater would be impossible.
“That’s going to be interesting and
challenging,” said Stu Rasmussen, co-
owner of Palace Theatre in Silverton.
Bill Poehler covers Marion County.
You can reach him at bpoehler@States-
manJournal or Twitter.com/bpoehler
Emily Teel is the Food & Drink Editor
at the Statesman Journal. Contact her
at eteel@statesmanjournal.com, or via
Facebook or Twitter. See what she’s
cooking this week on Instagram: @emi-
ly_teel