RAY J'S

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Inspection history

1. May 12, 2026

   ✓
   2 violations

   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

2. Apr 20, 2026

   ✕
   10 violations

   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

3. Apr 18, 2025

   ✓
   11 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Have hand soap at all handwashing sinks.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

4. May 3, 2024

   ✕
   7 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

5. Apr 19, 2024

   ✕
   12 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the plumbing system in good repair.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

6. Sep 5, 2023

   ✕
   8 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Keep the plumbing system in good repair.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

7. Aug 16, 2023

   ✕
   10 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Keep the plumbing system in good repair.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Separate raw animal foods from ready-to-eat foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

8. Jul 11, 2023

   ✕
   9 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Keep the plumbing system in good repair.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Separate raw animal foods from ready-to-eat foods.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

9. Jun 1, 2023

   ✕
   11 violations

   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Keep the plumbing system in good repair.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Separate raw animal foods from ready-to-eat foods.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

10. Apr 19, 2023

    ✕
    19 violations

    • Store all food: • In a clean, dry location • At least 6 inches above the floor
    • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
    • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
    • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
    • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
    • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
    • Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
    • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
    • Keep the plumbing system in good repair.
    • Clean non-food contact surfaces of equipment. Keep them clean.
    • Separate raw animal foods from ready-to-eat foods.
    • Equipment food-contact surfaces and utensils must be clean.
    • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
    • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
    • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
    • Have a food thermometer easily available to measure the internal temperature of foods.
    • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
    • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
    • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils