This is a snapshot of the inspections conducted by the Polk County health department. 

Twice annually, licensed restaurants receive unannounced inspections that focus on food temperatures, food preparation practices, worker hygiene, dish-washing and sanitizing, and equipment and facility cleanliness. 

Violations: Restaurant scores are based on a 100-point scale. Priority violations deduct 5 points, and priority foundation violations deduct 3 points. Violations recorded on consecutive inspections result in point deductions being doubled.  

Scoring: Scores of 70 or higher are considered compliant. Restaurants scoring below 70 must be reinspected within 30 days or face closure or other administrative action. Restaurants display a placard by the entrance to indicate whether they have passed their last inspection. 

Health inspections are viewable at bit.ly/3CMCSPk

Semiannual restaurant inspections from Aug. 25 to Sept. 6. 

Location: 1311 Edgewater St. NW, Salem

Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: Various items in right hand bar refrigerator are 49 degrees Fahrenheit (cranberry juice, bloody mary mix, and jarred asparagus). Point deduction: 5.

Location: 1492 Brush College Road NW, Salem 

Raw or ready-to eat food is not properly protected from cross contamination, specifically: Raw eggs stored above butter and cream cheese packages in glass reach in cooler. Point deduction: 5.

Ready-to-eat food is not properly date-marked, specifically: Gallon of milk in glass reach in, opened four days prior, is not datemarked. Plastic bag of pork belly in M3 reach-in fridge is datemarked July 31, when it was originally placed in freezer. Point deduction: 3.

Medicines are improperly stored or labeled, specifically: A bottle of acetaminophen is stored above serving trays and bulk food storage. Point deduction: 5.

Location: 1395 Edgewater St. NW Suite 100, Salem

Location: 159 N. Monmouth Ave., Monmouth

Food-contact surfaces of equipment and utensils are not sanitized after cleaning, specifically: Operator is not sanitizing after washing and rinsing dishes. Point deduction: 5.

Outdoor cooking and beverage dispensing areas have not been approved or are improperly operated, specifically: Facility is using gas stove to boil large quantities of chicken and vegetables without lids. Outdoor cooking area has no handwashing sink setup - closed door between outdoor area and nearest handwashing sink. Point deduction: 3.

Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: items in black reach in refrigerator by bar are 57 degrees Fahrenheit (half and half and lemon). Point deduction: 5.

Ready-to-eat food is not properly date-marked, specifically: Cooked shrimp and chicken in the reach in cooler are not datemarked - over 24 hours old. Point deduction: 3.

Location: 140 N. Monmouth Ave., Monmouth 

Location: 240 Monmouth St., Independence (mobile unit)

A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically: three dishes are sitting in handwashing sink. Point deduction: 3.

Location: 395 Park Place, Monmouth (mobile unit) 

Soap is not provided at a handwashing sink, specifically: Soap dispenser is empty. Point deduction: 3.

Raw or ready-to eat food is not properly protected from cross contamination, specifically: Metal tins of raw tuna and cases of raw eggs are sitting above package of green onions. Point deduction: 5.

Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: Spam musubi held under heating lamps are 112 degrees Fahrenheit. Operator states that rolls were made three hours ago. Point deduction: 5.

Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically: Metal container of shredded pork is not date marked - operator does not know when it was made. Pork is growing spots of white mold. Point deduction: 5.

Location: 1554 Edgewater St. NW, Salem

Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically: Food handler is eating a muffin beside the ice machine in the kitchen. The half eaten muffin is sitting on top of the ice machine. Point deduction: 3.

 A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically: There is a large garbage can sitting in front of the handwashing sink in the bakery area. A bag of coffee grounds are in the front handwashing sink. Point deduction: 3.

 The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically: The dishwasher sanitizer concentration is at zero parts per million - sanitizer container is empty. Point deduction: 5.

Em Chan covers food and dining at the Statesman Journal. You can reach her atechan@statesmanjournal.com, follow her on Twitter @catchuptoemilyor see what she's eating on Instagram @sikfanmai.ah.