Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Mar 6, 2008
|
99 |
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
Food, ambient air & water thermometers accurate in the intended range of use
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Sep 11, 2008
|
93 |
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Apr 9, 2009
|
95 |
No violation noted during this evaluation.
|
Routine
|
May 10, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Dec 1, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jul 6, 2011
|
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.
-
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 surfaces are not being sanitized as required.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Oct 28, 2011
|
83 |
No violation noted during this evaluation.
|
Routine
|
Feb 16, 2012
|
100 |
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Jul 3, 2012
|
95 |
No violation noted during this evaluation.
|
Routine
|
Nov 20, 2012
|
100 |
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