Good Deal Oriental Foods

Inspection history 7 visits

1. 2026
2. Passed Jun 12 Score 43 no change

   Follow-Up Inspection

   7 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Minor Keep the physical facilities in good repair.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Equipment food-contact surfaces and utensils must be clean.
3. Passed Jun 2 Score 43 ▲11

   Routine Inspection

   15 violations, 3 critical

   • Critical Sanitize food contact surfaces before using and after cleaning.
   • Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor The business needs to submit a HACCP plan to obtain a variance to smoke TCS foods for preservation.
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Obtain a variance and submit a HACCP plan prior to preparing food by any method that is not in compliance with this Code.
   • Minor Keep the physical facilities in good repair.
   • Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Minor 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.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor 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
   • Minor Label all food packages as required by the law.
4. 2025
5. Passed Jun 23 Score 32 no change

   Follow-Up Inspection

   8 violations, 1 critical

   • Critical 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.)
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Keep the physical facilities in good repair.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
   • Minor 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.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
6. Passed Jun 9 Score 32 no change

   Follow-Up Inspection

   12 violations, 2 critical

   • Critical When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
   • Critical 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.)
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor 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
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
   • Minor Keep the physical facilities in good repair.
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
   • Minor 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.

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