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
|
Routine
|
May 18, 2009
|
94 |
-
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
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
|
Routine
|
Oct 20, 2009
|
89 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Routine
|
Feb 4, 2010
|
95 |
No violation noted during this evaluation.
|
Routine
|
Jun 16, 2010
|
100 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Each handwashing sink shall be provided with a supply of hand soap.
|
Routine
|
Oct 25, 2010
|
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.
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Ice as a coolant not used as food; Packaged foods not stored in direct contact with water/ice during display
|
Routine
|
Jan 20, 2011
|
89 |
No violation noted during this evaluation.
|
Routine
|
Jun 8, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Dec 1, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jun 7, 2012
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 22, 2012
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 7, 2013
|
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.
-
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.
-
Each handwashing sink shall be provided with a supply of hand soap.
|
Routine
|
Nov 4, 2013
|
80 |
No violation noted during this evaluation.
|
Reinspection
|
Nov 12, 2013
|
100 |
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