Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Feb 7, 2008
|
87 |
No violation noted during this evaluation.
|
Reinspection
|
Feb 8, 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.
-
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
-
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.
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Aug 6, 2008
|
71 |
No violation noted during this evaluation.
|
Reinspection
|
Aug 7, 2008
|
100 |
-
Concentration of sanitizer solution determined by use of test kit
-
Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Reinspection
|
Sep 4, 2008
|
93 |
No violation noted during this evaluation.
|
Reinspection
|
Oct 15, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jan 14, 2009
|
100 |
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