Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
-
Standards of identity met for packaged foods; Foods honestly presented so as to not misinform consumers
|
Routine
|
Nov 28, 2007
|
94 |
|
No violation noted during this evaluation.
|
Reinspection
|
Dec 18, 2007
|
100 |
|
No violation noted during this evaluation.
|
Complaint
|
Feb 26, 2008
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
In-use utensils properly stored between uses
-
Kitchenware/tableware handled to protect food-/lip-contact surfaces; Soiled tableware removed from eating areas
-
Records, Creation & Retention - The person in charge failed to record the freezing temperature and time to which the fish are subjected and/or retain the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish.
-
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
|
Oct 2, 2008
|
86 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Reinspection
|
Oct 30, 2008
|
90 |
-
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.
-
Food shall be protected from cross contamination by separating raw animal foods from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables and cooked ready-to-eat food; Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding and display.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Apr 9, 2009
|
80 |
|
No violation noted during this evaluation.
|
Complaint
|
Apr 9, 2009
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
|
Routine
|
Dec 1, 2009
|
74 |
|
No violation noted during this evaluation.
|
Complaint
|
Feb 23, 2010
|
100 |
-
In-use utensils properly stored between uses
|
Routine
|
May 4, 2010
|
99 |
-
Records, Creation & Retention - The person in charge failed to record the freezing temperature and time to which the fish are subjected and/or retain the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish.
|
Routine
|
Nov 29, 2010
|
99 |
|
No violation noted during this evaluation.
|
Routine
|
May 23, 2011
|
100 |
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Jun 14, 2012
|
95 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Equipment/utensils/thermometers designed & constructed for durability *
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Dec 10, 2012
|
79 |
Restaurant representatives - add corrected or new information about Blue C Sushi, 3000 184th St SW #950, Lynnwood, WA 98037 »