All of the employees must have valid foodworker cards and cards must be available for inspection.
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.
In-use utensils properly stored between uses
Routine
Jul 27, 2010
89
No violation noted during this evaluation.
Routine
Nov 23, 2010
100
No violation noted during this evaluation.
Routine
Mar 9, 2011
100
No violation noted during this evaluation.
Routine
Aug 2, 2011
100
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
Routine
Jan 6, 2012
94
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.
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
Food not contaminated by another source
Food, ambient air & water thermometers accurate in the intended range of use
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
Potentially hazardous foods are not kept at 135F or above in hot holding.
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
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