Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Routine
|
Jan 16, 2008
|
95 |
No violation noted during this evaluation.
|
Routine
|
May 20, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Aug 5, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Sep 12, 2008
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Feb 2, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jun 30, 2009
|
100 |
-
Food, ambient air & water thermometers accurate in the intended range of use
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Oct 9, 2009
|
94 |
-
A handwashing facility shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
|
Routine
|
Jan 4, 2010
|
94 |
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jul 20, 2010
|
95 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Nov 18, 2010
|
89 |
No violation noted during this evaluation.
|
Routine
|
Apr 18, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Sep 9, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
May 4, 2012
|
100 |
-
A handwashing facility shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Aug 10, 2012
|
94 |
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