Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Air gap provided between water supply inlet & flood level rim of plumbing fixture *
-
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.
-
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
-
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.
-
Food not contaminated by another source
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Mar 4, 2008
|
69 |
-
Air gap provided between water supply inlet & flood level rim of plumbing fixture *
-
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.
|
Reinspection
|
Apr 8, 2008
|
85 |
No violation noted during this evaluation.
|
Complaint
|
Oct 24, 2008
|
100 |
-
Air gap provided between water supply inlet & flood level rim of plumbing fixture *
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Restricted Use Pesticides - Restricted use pesticides did not meet the requirements specified in the Food Code.
|
Routine
|
Oct 29, 2008
|
74 |
No violation noted during this evaluation.
|
Reinspection
|
Dec 31, 2008
|
100 |
-
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 thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Dec 30, 2009
|
89 |
No violation noted during this evaluation.
|
Reinspection
|
Jan 8, 2010
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Jun 25, 2010
|
95 |
No violation noted during this evaluation.
|
Complaint
|
Mar 22, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 22, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Sep 8, 2011
|
100 |
-
Fruits & vegetables are not adequately washed prior to service.
|
Routine
|
Jul 10, 2012
|
95 |
-
Cut leafy greens and sliced tomatoes must be held at 41F or below.
|
Routine
|
Jun 12, 2013
|
95 |
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