Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Dec 5, 2007
|
95 |
No violation noted during this evaluation.
|
Routine
|
Mar 31, 2008
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Food not contaminated by another source
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Jul 16, 2008
|
93 |
No violation noted during this evaluation.
|
Routine
|
Nov 6, 2008
|
100 |
-
Improper cooling methods used.
|
Routine
|
Mar 19, 2009
|
99 |
No violation noted during this evaluation.
|
Routine
|
Jul 15, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Nov 19, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 16, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jul 14, 2010
|
100 |
-
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.
|
Routine
|
Jan 11, 2011
|
99 |
-
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
-
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 8, 2011
|
88 |
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