- Wiping Cloths Properly Used, Stored; Proper Sanitizer
- Food - Contact Surfaces Maintained, Cleaned, Sanitized
- Food And Non-Food Surfaces Properly Used And Constructed; Cleanable
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
|
Jun 04, 2015 | Routine Inspection/Field Review | 25 | 1 | 3 |
- Food And Non-Food Surfaces Properly Used And Constructed; Cleanable
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
- Toxic Substances Properly Identified, Stored, Used.
|
Mar 03, 2015 | Routine Inspection/Field Review | 20 | 2 | 1 |
- Proper Hot Holding Temperatures (Less Than130 Degrees)
|
Nov 17, 2014 | Routine Inspection/Field Review | 25 | 1 | 0 |
| No violation noted during this evaluation. | Jun 12, 2014 | Consultation/Education - Field | 0 | 0 | 0 |
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
|
Mar 27, 2014 | Return Inspection | 10 | 1 | 0 |
- Proper Thawing Methods Used
- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
- Physical Facilities Properly Installed, Maintained, Cleaned; Unnecessary Persons Excluded From Establishment
- Food - Contact Surfaces Maintained, Cleaned, Sanitized
- No Room Temperature Storage; Proper Use Of Time As A Control
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
- Proper Hot Holding Temperatures (Less Than130 Degrees)
|
Mar 10, 2014 | Routine Inspection/Field Review | 75 | 3 | 4 |
| No violation noted during this evaluation. | Dec 20, 2013 | Return Inspection | 0 | 0 | 0 |
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
- No Room Temperature Storage; Proper Use Of Time As A Control
- Proper Reheating Procedures For Hot Holding
- Food Worker Cards Current For All Food Workers; New Food Workers Trained
|
Nov 19, 2013 | Routine Inspection/Field Review | 50 | 4 | 0 |
- Adequate Handwashing Facilities
|
Jan 31, 2013 | Routine Inspection/Field Review | 10 | 1 | 0 |
| No violation noted during this evaluation. | Dec 13, 2012 | Return Inspection | 0 | 0 | 0 |
- Proper Labeling, Signage
- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
- Proper Cooling Procedures
- Proper Hot Holding Temperatures (Less Than130 Degrees)
- Compliance With Risk Control Plans, Variances, Plan Of Operation; Valid Permit; Approved Procedures For Non-Continuous Cooking
- Proper Hot Holding Temperatures (Less Than 130 Degrees F )
- Food Worker Cards Current For All Food Workers; New Food Workers Trained
|
Dec 10, 2012 | Routine Inspection/Field Review | 0 | 5 | 2 |
| No violation noted during this evaluation. | Oct 04, 2012 | Return Inspection | 0 | 0 | 0 |
- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
- Adequate Handwashing Facilities
- No Room Temperature Storage; Proper Use Of Time As A Control
- Toxic Substances Properly Identified, Stored, Used.
- Proper Handling Of Pooled Eggs
- Compliance With Risk Control Plans, Variances, Plan Of Operation; Valid Permit; Approved Procedures For Non-Continuous Cooking
- Proper Cooling Procedures
|
Oct 02, 2012 | Routine Inspection/Field Review | 95 | 6 | 1 |
- Employee Cleanliness And Hygiene
- Wiping Cloths Properly Used, Stored; Proper Sanitizer
- Adequate Handwashing Facilities
- Compliance With Risk Control Plans, Variances, Plan Of Operation; Valid Permit; Approved Procedures For Non-Continuous Cooking
- No Room Temperature Storage; Proper Use Of Time As A Control
- Proper Cooling Procedures
- Proper Handling Of Pooled Eggs
|
Aug 17, 2012 | Routine Inspection/Field Review | 88 | 5 | 2 |
| No violation noted during this evaluation. | Mar 22, 2012 | Consultation/Education - Field | 0 | 0 | 0 |
- Proper Cooling Procedures
- Compliance With Risk Control Plans, Variances, Plan Of Operation; Valid Permit; Approved Procedures For Non-Continuous Cooking
|
Mar 15, 2012 | Return Inspection | 40 | 2 | 0 |
- Proper Hot Holding Temperatures (Less Than 130 Degrees F )
- Proper Cooling Procedures
- Proper Handling Of Pooled Eggs
|
Feb 16, 2012 | Return Inspection | 60 | 3 | 0 |
- Food - Contact Surfaces Maintained, Cleaned, Sanitized
- No Room Temperature Storage; Proper Use Of Time As A Control
- Proper Hot Holding Temperatures (Less Than 130 Degrees F )
- Food Worker Cards Current For All Food Workers; New Food Workers Trained
|
Jan 10, 2012 | Routine Inspection/Field Review | 60 | 3 | 1 |
- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
|
Mar 31, 2011 | Consultation/Education - Field | 0 | 0 | 1 |
- Food In Good Condition, Safe And Unadulterated; Approved Additives
- Proper Hot Holding Temperatures (Less Than 130 Degrees F )
- Hands Washed As Required
- No Room Temperature Storage; Proper Use Of Time As A Control
- Adequate Handwashing Facilities
|
Jan 25, 2011 | Routine Inspection/Field Review | 85 | 5 | 0 |
- Wiping Cloths Properly Used, Stored; Proper Sanitizer
- In-Use Utensils Properly Stored
- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
- Food Contact Surfaces And Utensils Used For Raw Meat Thoroughly Cleaned And Sanitized. No Cross Contamination
- Proper Cold Holding Temperatures ( 42 Degrees F To 45 Degrees F)
- Proper Barriers Used To Prevent Bare Hand Contact With Ready To Eat Foods
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
- Hands Washed As Required
|
Dec 27, 2010 | Routine Inspection/Field Review | 73 | 5 | 3 |
| No violation noted during this evaluation. | Sep 23, 2010 | Consultation/Education - Field | 0 | 0 | 0 |
- No Room Temperature Storage; Proper Use Of Time As A Control
|
Apr 02, 2010 | Routine Inspection/Field Review | 25 | 1 | 0 |
Restaurant representatives - add corrected or new information about Macky's Dim Sum, 317 NW GILMAN BL #43, Issaquah, WA »