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
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
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.
-
Food, ambient air & water thermometers accurate in the intended range of use
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
|
Routine
|
May 21, 2008
|
82 |
No violation noted during this evaluation.
|
Reinspection
|
Feb 10, 2009
|
100 |
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Food not contaminated by another source
|
Routine
|
Feb 10, 2009
|
98 |
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Oct 8, 2009
|
99 |
No violation noted during this evaluation.
|
Routine
|
Feb 4, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
May 5, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 25, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Feb 9, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jun 24, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Nov 29, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Feb 23, 2012
|
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.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code
|
Routine
|
Sep 13, 2013
|
85 |
No violation noted during this evaluation.
|
Reinspection
|
Sep 13, 2013
|
100 |
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