Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Complaint
|
Feb 21, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Feb 28, 2008
|
100 |
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Jul 29, 2008
|
94 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Feb 18, 2009
|
94 |
No violation noted during this evaluation.
|
Routine
|
Jun 10, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 14, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Feb 24, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jun 25, 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.
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
|
Routine
|
Oct 14, 2010
|
94 |
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Feb 17, 2011
|
99 |
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Jun 15, 2011
|
99 |
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