WEST BANK GROCERY

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Inspection history

1. Apr 30, 2026

   ✓
   5 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep non-food contact equipment surfaces clean.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

2. May 7, 2025

   ✓
   2 violations

   • Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
   • Label all containers of food and food ingredients with their common name.

3. Apr 23, 2025

   ✕
   18 violations

   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Cook ratites, mechanically tenderized and injected meats, comminuted fish and meats, game animals commercially raised for food, and raw eggs for hot holding to or above 155 degrees F (68 degrees C) for 15 seconds or 150 degrees F (63 degrees C) for one minute, or 145 degrees F (66 degrees C) for three minutes.
   • Keep the physical facilities in good repair.
   • Keep the plumbing system in good repair.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
   • 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
   • Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • 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
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Label all containers of food and food ingredients with their common name.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

4. Apr 25, 2024

   ✕
   4 violations

   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Cook ratites, mechanically tenderized and injected meats, comminuted fish and meats, game animals commercially raised for food, and raw eggs for hot holding to or above 155 degrees F (68 degrees C) for 15 seconds or 150 degrees F (63 degrees C) for one minute, or 145 degrees F (66 degrees C) for three minutes.
   • 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)
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

5. May 1, 2023

   ✓
   4 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily