Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
|
Routine
|
Jul 2, 2008
|
98 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Routine
|
Nov 13, 2008
|
95 |
No violation noted during this evaluation.
|
Reinspection
|
Dec 1, 2008
|
100 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Food not contaminated by another source
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
In-use utensils properly stored between uses
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Oct 26, 2009
|
82 |
No violation noted during this evaluation.
|
Reinspection
|
Oct 30, 2009
|
100 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
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.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Equipment not maintained.
-
Equipment/utensils/linens stored 6'' off the floor in a clean, dry location & not stored in prohibited areas
-
Kitchenware/tableware handled to protect food-/lip-contact surfaces; Soiled tableware removed from eating areas
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
Restriction & Storage medicines - Medicines that are not necessary for the health of Employees were allowed in a food establishment or were not labeled and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Feb 22, 2010
|
78 |
No violation noted during this evaluation.
|
Reinspection
|
Mar 24, 2010
|
100 |
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Raw shell eggs may not be pooled.
|
Routine
|
May 12, 2011
|
98 |
No violation noted during this evaluation.
|
Routine
|
Dec 13, 2012
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Feb 26, 2013
|
100 |
No violation noted during this evaluation.
|
Routine
|
Feb 26, 2013
|
100 |
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