Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Thermometer for testing sanitizing water temperature &/or test kit for measuring sanitizer concentration provided
|
Routine
|
Mar 7, 2008
|
88 |
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
|
Routine
|
Aug 6, 2008
|
99 |
-
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.
|
Routine
|
Feb 6, 2009
|
95 |
-
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.
|
Routine
|
Jul 8, 2009
|
95 |
No violation noted during this evaluation.
|
Routine
|
Feb 4, 2010
|
100 |
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Jul 23, 2010
|
99 |
-
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.
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
|
Routine
|
Feb 9, 2011
|
94 |
No violation noted during this evaluation.
|
Routine
|
Jul 27, 2011
|
100 |
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