Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing lavatories used by food employees.
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Backflow prevention device or air gap provided on plumbing fixtures as required *
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
-
Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
-
Food storage containers identified with common name of food
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Jan 8, 2008
|
72 |
-
Backflow prevention device or air gap provided on plumbing fixtures as required *
|
Reinspection
|
Mar 11, 2008
|
95 |
-
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing lavatories used by food employees.
-
Ice as a coolant not used as food; Packaged foods not stored in direct contact with water/ice during display
-
Plumbing system designed, constructed & installed according to law *
|
Routine
|
Jul 15, 2008
|
93 |
-
In-use utensils properly stored between uses
|
Routine
|
Nov 4, 2008
|
99 |
-
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.
-
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.
-
Plumbing system designed, constructed & installed according to law *
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Mar 17, 2009
|
80 |
No violation noted during this evaluation.
|
Routine
|
Oct 13, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 14, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 7, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 22, 2012
|
100 |
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