Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
-
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.
-
Raw shell eggs may not be pooled.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
-
The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used and litter.
|
Routine
|
Nov 15, 2010
|
72 |
-
5-205.15 System Maintained in Good Repair. A plumbing system shall be: (A) Repaired according to law; and (B) Maintained in good repair.
-
Equipment not maintained.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
-
The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used and litter.
|
Routine
|
Apr 19, 2011
|
86 |
-
Equipment in good repair & adjusted per manufacturer's specs; Scratched cutting boards resurfaced or discarded
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
In-use utensils properly stored between uses
|
Routine
|
Sep 19, 2011
|
93 |
-
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.
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Lighting must be adequate to conduct the necessary work.
|
Routine
|
Jul 3, 2012
|
93 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
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.
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
|
Routine
|
Apr 29, 2013
|
89 |
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