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.
|
Routine
|
Mar 6, 2008
|
95 |
-
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.
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Oct 2, 2008
|
84 |
-
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 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
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Apr 16, 2009
|
92 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
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.
-
In-use utensils properly stored between uses
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
May 4, 2010
|
88 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
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
|
Nov 16, 2010
|
89 |
No violation noted during this evaluation.
|
Routine
|
Apr 20, 2011
|
100 |
-
Equipment not maintained.
|
Routine
|
Oct 25, 2011
|
99 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Nov 7, 2012
|
90 |
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