Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Apr 16, 2008
|
100 |
-
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
|
Oct 28, 2008
|
95 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
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 thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Mar 25, 2009
|
93 |
No violation noted during this evaluation.
|
Routine
|
Sep 23, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Apr 7, 2010
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Oct 20, 2010
|
93 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Apr 12, 2011
|
94 |
No violation noted during this evaluation.
|
Routine
|
Apr 20, 2011
|
100 |
-
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.
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
|
Routine
|
Oct 12, 2011
|
89 |
-
Assignment - The permit holder or designated person in charge must be present at the food establishment during all hours of operation.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Oct 2, 2012
|
90 |
-
Food contact surfaces and utensils are not clean to sight and touch.
-
Food, ambient air & water thermometers accurate in the intended range of use
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Oct 4, 2013
|
93 |
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