Grand China Buffet Restaurant, 8104 Evergreen Wy, Everett, WA 98203 - Restaurant inspection findings and violations

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Business Info

Restaurant: Grand China Buffet Restaurant
Address: 8104 Evergreen Wy, Everett, WA 98203
Phone: (425) 353-5888
Type: Restaurant
Total inspections: 27
Last inspection: Sep 14, 2011
Score
(the higher the better)
75
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • 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.
  • Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
  • Food not contaminated by another source
  • 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.
Routine Mar 16, 2009 78
  • Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
  • Potentially hazardous foods are not kept at 140F or above in hot holding.
Reinspection Apr 13, 2009 90
No violation noted during this evaluation. Complaint Apr 13, 2009 100
  • Potentially hazardous foods are not kept at 140F or above in hot holding.
Complaint May 29, 2009 95
  • Potentially hazardous foods are not kept at 140F or above in hot holding.
  • Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
Complaint Jun 16, 2009 94
No violation noted during this evaluation. Reinspection Oct 15, 2009 100
No violation noted during this evaluation. Complaint Dec 15, 2009 100
  • 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.
  • Compliance with Variance and HACCP Plan - The permit holder did not comply with the HACCP plans and procedures that were submitted and approved as a basis for the modification or waiver; and/or fif not maintain and provide to the regulatory authority, upon request, records specified in the Food Code.
  • Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
  • Discarding/Reconditioning - Food was not protected from contamination.
  • 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.
  • Each handwashing sink shall be provided with a supply of hand soap.
  • Food not contaminated by another source
  • Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
  • Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
  • Improper cooling methods used.
  • Potentially hazardous foods are not kept at 140F or above in hot holding.
  • Raw shell eggs may not be pooled.
  • Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
  • Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
Routine Dec 15, 2009 44
No violation noted during this evaluation. Reinspection Jan 12, 2010 100
No violation noted during this evaluation. Complaint Jan 22, 2010 100
  • 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.
  • Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
  • 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
  • Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
  • Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
  • Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
Routine Jun 22, 2010 72
No violation noted during this evaluation. Complaint Jun 22, 2010 100
  • All of the employees must have valid foodworker cards and cards must be available for inspection.
  • Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
Reinspection Jun 23, 2010 90
No violation noted during this evaluation. Reinspection Jul 8, 2010 100
  • All of the employees must have valid foodworker cards and cards must be available for inspection.
  • Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
Routine Mar 8, 2011 94
No violation noted during this evaluation. Complaint Mar 8, 2011 100
No violation noted during this evaluation. Reinspection Mar 18, 2011 100
  • 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.
  • Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
Complaint Apr 5, 2011 94
No violation noted during this evaluation. Reinspection Apr 25, 2011 100
No violation noted during this evaluation. Complaint May 12, 2011 100
No violation noted during this evaluation. Reinspection Sep 14, 2011 100
  • 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.
  • Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
  • Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
  • 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
  • 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.
Routine Sep 14, 2011 75
No violation noted during this evaluation. Complaint Sep 14, 2011 100
No violation noted during this evaluation. Complaint Oct 1, 2012 100
No violation noted during this evaluation. Other Jan 16, 2013 100
No violation noted during this evaluation. Complaint Jan 18, 2013 100
No violation noted during this evaluation. Preoperational Apr 16, 2013 100

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