Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Routine
|
Feb 12, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jun 3, 2008
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jan 9, 2009
|
90 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code
|
Routine
|
Sep 8, 2009
|
90 |
-
Compliance with Variance and HACCP Plan - The permit holder did not comply with the HACCP plans and procedures that were submitted and approved as a basis for the modification or waiver; and/or fif not maintain and provide to the regulatory authority, upon request, records specified in the Food Code.
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jan 5, 2010
|
88 |
-
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.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jul 12, 2010
|
90 |
No violation noted during this evaluation.
|
Complaint
|
Jan 18, 2011
|
100 |
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jan 18, 2011
|
95 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
|
Routine
|
Jun 7, 2011
|
89 |
No violation noted during this evaluation.
|
Routine
|
Sep 27, 2011
|
100 |
-
In-use utensils properly stored between uses
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jan 23, 2012
|
94 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code
|
Routine
|
Jun 5, 2012
|
90 |
No violation noted during this evaluation.
|
Complaint
|
Oct 16, 2012
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Oct 16, 2012
|
90 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cut leafy greens and sliced tomatoes must be held at 41F or below.
|
Routine
|
Aug 27, 2013
|
90 |
No violation noted during this evaluation.
|
Complaint
|
Oct 28, 2013
|
100 |
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