No violation noted during this evaluation. | Sep 16, 2015 | Consultation/Education - Field | 0 | 0 | 0 |
- In-Use Utensils Properly Stored
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
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May 20, 2015 | Routine Inspection/Field Review | 13 | 1 | 1 |
- Proper Cold Holding Temperatures ( 42 Degrees F To 45 Degrees F)
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Feb 17, 2015 | Routine Inspection/Field Review | 5 | 1 | 0 |
No violation noted during this evaluation. | Sep 11, 2014 | Consultation/Education - Field | 0 | 0 | 0 |
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
|
May 13, 2014 | Routine Inspection/Field Review | 10 | 1 | 0 |
- No Room Temperature Storage; Proper Use Of Time As A Control
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Jan 23, 2014 | Routine Inspection/Field Review | 25 | 1 | 0 |
- Hands Washed As Required
- No Room Temperature Storage; Proper Use Of Time As A Control
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Oct 16, 2013 | Routine Inspection/Field Review | 50 | 2 | 0 |
No violation noted during this evaluation. | Apr 19, 2013 | Consultation/Education - Field | 0 | 0 | 0 |
- Adequate Handwashing Facilities
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
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Apr 18, 2013 | Routine Inspection/Field Review | 15 | 2 | 0 |
No violation noted during this evaluation. | Dec 05, 2012 | Consultation/Education - Field | 0 | 0 | 0 |
No violation noted during this evaluation. | Oct 31, 2012 | Routine Inspection/Field Review | 0 | 0 | 0 |
- Adequate Handwashing Facilities
- Proper Barriers Used To Prevent Bare Hand Contact With Ready To Eat Foods
|
Mar 21, 2012 | Routine Inspection/Field Review | 25 | 2 | 0 |
- Adequate Handwashing Facilities
- Food Worker Cards Current For All Food Workers; New Food Workers Trained
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May 04, 2011 | Routine Inspection/Field Review | 15 | 2 | 0 |
No violation noted during this evaluation. | May 03, 2011 | Routine Inspection/Field Review | 0 | 0 | 0 |
- Proper Barriers Used To Prevent Bare Hand Contact With Ready To Eat Foods
|
Jan 13, 2011 | Routine Inspection/Field Review | 15 | 1 | 0 |
No violation noted during this evaluation. | Dec 20, 2010 | Return Inspection | 0 | 0 | 0 |
- Food - Contact Surfaces Maintained, Cleaned, Sanitized
- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
- Adequate Handwashing Facilities
- Toxic Substances Properly Identified, Stored, Used.
- Food Worker Cards Current For All Food Workers; New Food Workers Trained
- Hands Washed As Required
- Proper Cold Holding Temperatures ( 42 Degrees F To 45 Degrees F)
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Dec 03, 2010 | Routine Inspection/Field Review | 55 | 5 | 2 |
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