Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
May 11, 2009
|
90 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Improper cooling methods used.
|
Routine
|
Sep 22, 2009
|
93 |
No violation noted during this evaluation.
|
Routine
|
Jan 5, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
May 12, 2010
|
100 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Sep 1, 2010
|
94 |
No violation noted during this evaluation.
|
Routine
|
Jan 4, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
May 10, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Sep 14, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 31, 2012
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jan 22, 2013
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 15, 2013
|
100 |
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