Fred Meyer #457 / Deli, 21045 Bothell-Everett Hwy, Bothell, WA 98021 - Restaurant inspection findings and violations

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Business Info

Restaurant: Fred Meyer #457 / Deli
Address: 21045 Bothell-Everett Hwy, Bothell, WA 98021
Phone: (425) 398-7003
Type: Deli in Groc
Total inspections: 11
Last inspection: Jul 31, 2012
Score
(the higher the better)
100
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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.
  • Equipment not maintained.
  • Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
Routine Nov 26, 2007 93
  • Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
  • Each handwashing sink shall be provided with a supply of hand soap.
  • Potentially hazardous foods are not kept at 140F or above in hot holding.
Routine Mar 13, 2008 85
  • Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
  • Equipment food-contact surfaces and utensils shall be clean to sight and touch.
  • Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
  • The physical facilities shall be cleaned as often as necessary to keep them clean.
Routine Sep 5, 2008 92
  • Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
  • Potentially hazardous foods are not kept at 140F or above in hot holding.
Routine Mar 5, 2009 94
  • Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
  • Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
  • In-use utensils properly stored between uses
  • The physical facilities shall be cleaned as often as necessary to keep them clean.
Routine Nov 9, 2009 92
  • Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
  • 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 stored 6" off the floor in a clean, dry location & not stored in prohibited areas
Routine Mar 2, 2010 88
  • 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.
  • Equipment food-contact surfaces and utensils shall be clean to sight and touch.
  • Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
  • Potentially hazardous foods are not kept at 140F or above in hot holding.
Routine Sep 14, 2010 83
  • Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
  • Equipment food-contact surfaces and utensils shall be clean to sight and touch.
  • Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
  • Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
  • The physical facilities shall be cleaned as often as necessary to keep them clean.
  • Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
Routine Mar 29, 2011 90
  • Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
  • Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
  • The physical facilities shall be cleaned as often as necessary to keep them clean.
Routine Sep 19, 2011 93
  • Potentially hazardous foods are not kept at 140F or above in hot holding.
  • Thermometer for testing sanitizing water temperature &/or test kit for measuring sanitizer concentration provided
Routine Mar 6, 2012 94
No violation noted during this evaluation. Routine Jul 31, 2012 100

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