Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Apr 10, 2009
|
94 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
[multiple violations]
-
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.
-
Single-service/use items properly handled to protect food-/lip-contact surfaces
|
Routine
|
Jul 30, 2009
|
95 |
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jan 11, 2010
|
95 |
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
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
|
Routine
|
Sep 7, 2010
|
95 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Single-service/use items properly handled to protect food-/lip-contact surfaces
|
Routine
|
Mar 29, 2011
|
83 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Equipment/utensils/linens stored 6'' off the floor in a clean, dry location & not stored in prohibited areas
-
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 properly handled to protect food-/lip-contact surfaces
|
Routine
|
Sep 27, 2011
|
95 |
-
In-use utensils properly stored between uses
-
Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
|
Routine
|
Apr 3, 2012
|
98 |
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Oct 1, 2012
|
95 |
No violation noted during this evaluation.
|
Routine
|
May 20, 2013
|
100 |
No violation noted during this evaluation.
|
Routine
|
Sep 24, 2013
|
100 |
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