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.
-
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.
-
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
-
Shellstock, Maintaining Identification - Shellstock tags did not remain attached to the container in which the shellstock are received until the container is empty and/or shellstock tags or labels were not retained for 90 calendar days from the date the container is emptied.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
May 8, 2008
|
77 |
-
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.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Reinspection
|
May 23, 2008
|
79 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
|
Reinspection
|
Jun 5, 2008
|
90 |
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Aug 14, 2008
|
97 |
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Plumbing system designed, constructed & installed according to law *
|
Routine
|
Dec 2, 2008
|
88 |
-
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.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
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.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Mar 17, 2009
|
79 |
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Ice as a coolant not used as food; Packaged foods not stored in direct contact with water/ice during display
-
Manual Warewashing, Hot Water Sanitization - Equipment is not maintained in a state of repair and condition that meets the requirements according to the Food Code.
|
Routine
|
Jul 21, 2009
|
92 |
|
No violation noted during this evaluation.
|
Routine
|
Dec 7, 2009
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Mar 23, 2010
|
93 |
|
No violation noted during this evaluation.
|
Routine
|
Jul 27, 2010
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
Jan 19, 2011
|
100 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
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.
-
Manual Warewashing, Hot Water Sanitization - Equipment is not maintained in a state of repair and condition that meets the requirements according to the Food Code.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Jun 20, 2011
|
87 |
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Sep 13, 2011
|
93 |
-
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.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Feb 27, 2012
|
94 |
Restaurant representatives - add corrected or new information about Girardi's, 504 5th Ave S, Edmonds, WA 98020 »