Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
May 28, 2008
|
99 |
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Feb 6, 2009
|
92 |
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Feb 3, 2010
|
93 |
No violation noted during this evaluation.
|
Complaint
|
Feb 3, 2010
|
100 |
No violation noted during this evaluation.
|
Reinspection
|
Feb 10, 2010
|
100 |
-
Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Feb 9, 2011
|
94 |
-
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.
|
Routine
|
Mar 21, 2013
|
95 |
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