Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Mar 21, 2008
|
90 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
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.
-
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.
-
In-use utensils properly stored between uses
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Sep 8, 2008
|
82 |
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
|
Reinspection
|
Oct 1, 2008
|
95 |
-
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.
-
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
-
Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
-
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.
-
In-use utensils properly stored between uses
-
Restriction - Poisonous or toxic materials that are not required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food establishment.
|
Routine
|
Sep 10, 2009
|
73 |
No violation noted during this evaluation.
|
Reinspection
|
Sep 24, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 8, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 15, 2009
|
100 |
Restaurant representatives - add corrected or new information about Cherry Blossom Restaurant, 1510 41st St, Everett, WA 98203 »