Marion County has over 800 licensed restaurants. Restaurants receive two unannounced routine inspections a year to determine compliance with the
Food Sanitation Rules . Inspections focus on food temperatures, food preparation practices, worker hygiene & handwashing, dishwashing and sanitizing, equipment, and facility cleanliness.
The inspection score is based on 100 points. PRIORITY (P) violations deduct 5 points, and PRIORITY FOUNDATION(PF) violations deduct 3 points. The are no points deducted for CORE (C) violations. If the same P or PF violation is cited on consecutive semi-annual inspections the points deducted will double.
A restaurant that receives a score of 70 or higher is considered to be IN COMPLIANCE. Any P or PF violations that were cited were corrected immediately or an approved alternative procedure implemented. A restaurant that receives a score below 70 has FAILED TO COMPLY and must comply on a full reinspection within 30 days or be subject to closure or further administrative action. Consumers can find a placard on the restaurant entrance that indicates if a facility passed the last routine health inspection.
A recheck inspection is done to determine whether specific corrections have been maintained for P/PF violations creating a significantly increased risk for foodborne illness. A recheck inspection will also be done to determine whether specified corrections have been made or alternative procedures maintained for P/PF violations identified in previous inspections.
Recent restaurant inspection scores are now
Environmental Health approves, licenses and inspects mobile food units in Marion County. A Mobile Unit is defined as: any vehicle that is self-propelled, or can be pulled or pushed down a sidewalk, street, highway or waterway, on which food is prepared, processed or converted or which is used in selling and dispensing food to the ultimate consumer.
The unit must be a vehicle that does not require a special permit from the Oregon Department of Transportation to be moved.
Mobile food units must be capable of being mobile at all times during operation (i.e. wheels and axels must remain intact). The unit must be on wheels at all times and have no permanent connections to any utility service. A quick disconnect may be allowed to water, sewer and power.
The unit and all equipment and operations must be integral (permanently attached) to the unit.
Class 1: These mobile food units can serve only intact, packaged foods and non-perishable drinks. No preparation or assembly of foods or beverages may take place on the unit. Beverages which are not potentially hazardous may be provided from covered urns or dispenser heads only. No dispensed ice is allowed.
Class 2: These mobile food units may serve foods allowed under Class 1 and provide hot and cold holding display areas from which unpackaged foods are displayed. Self-service by customers of unpackaged foods is not allowed. Preparation, assembly or cooking of foods is not allowed on the unit.
Class 3: These mobile food units may serve any food item allowed under Class 1 and 2 mobile food units, and may cook, prepare and assemble food items on the unit. However, cooking of raw animal foods on the unit is not allowed.
Class 4: These mobile food units may serve a full menu.
Plan Review Process
Mobile Food units are required to be approved by a formal plan review prior to licensing. A Mobile Unit Plan Review Packet can be obtained from our office or downloaded from our
rules & forms page .
Complete the worksheets included in the plan review packet and return them along with a set of plans to our office for review. For additional information about mobile food units contact our office at: (503) 588-5346.
What is a Temporary Restaurant?
A temporary restaurant is any establishment operating temporarily in connection with any event where food is prepared or served for consumption by the public. Examples include: fairs, carnivals, circuses, festivals, concerts and similar public gatherings. Oregon law requires that all temporary restaurants open to the public be licensed
PRIOR to operation.
How to obtain a Temporary Restaurant License
Download and fill out the
application form. Mail or deliver the application form with the required fee to Marion County Environmental Health at least one week prior to the event.
Temporary Restaurant Operation Guide - Guidelines for Food Booths at Events
Benevolent Meal Site Guidelines
A Benevolent Meal Site is defined as a periodic food service operation run by a benevolent organization that provides food to the needy or indigent without charge and does not operate from a permanent kitchen facility.
Benevolent Meal Site Information Guide
School Lunch Program
Many different people handle food in the process of moving it from the farm to a child's plate in the school cafeteria. Harmful organisms can enter food at any point in this process if food is not handled safely. The job of school foodservice workers is to provide safe and nutritious food. Children have a greater chance of becoming extremely sick or possibly dying from foodborne illnesses than most adults because their immune systems are still being developed.
Public school, private school, and residential child care institution sponsors participating in the National School Lunch and School Breakfast Programs have a contract with the Oregon Department of Education, Child Nutrition Programs. The contract states school sponsors must have a Food Safety Inspection for every kitchen and meal-serving site in their foodservice operation twice during each school year.
Environmental Health contracts with the School Districts in Marion County to provide the required Food Safety Inspections.
Oregon Department of Education
School Nutrition Program - Food Safety
USDA National School Lunch Program