Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
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.
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Dec 15, 2010
|
84 |
No violation noted during this evaluation.
|
Routine
|
Apr 1, 2011
|
100 |
-
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
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Apr 10, 2012
|
96 |
-
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.
-
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.
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
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.
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Plumbing system designed, constructed & installed according to law *
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
-
Thermometer for testing sanitizing water temperature &/or test kit for measuring sanitizer concentration provided
|
Routine
|
Aug 21, 2012
|
73 |
Restaurant representatives - add corrected or new information about Demetri's Woodstone Taverna, 101 Main St #B, Edmonds, WA 98020 »