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.
-
Improper cooling methods used.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Dec 4, 2007
|
84 |
No violation noted during this evaluation.
|
Reinspection
|
Dec 18, 2007
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Food shall be protected from cross contamination by separating raw animal foods from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables and cooked ready-to-eat food; Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding and display.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
May 6, 2008
|
84 |
No violation noted during this evaluation.
|
Complaint
|
May 6, 2008
|
100 |
-
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.
|
Routine
|
Feb 20, 2009
|
95 |
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