Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
In-use utensils properly stored between uses
-
Single-service/use items properly handled to protect food-/lip-contact surfaces
|
Routine
|
Jan 23, 2008
|
93 |
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Reinspection
|
Apr 16, 2008
|
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.
|
Reinspection
|
May 23, 2008
|
95 |
No violation noted during this evaluation.
|
Complaint
|
Jun 3, 2008
|
100 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
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, ambient air & water thermometers accurate in the intended range of use
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Sep 16, 2008
|
83 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Fruits & vegetables are not adequately washed prior to service.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Reinspection
|
Oct 7, 2008
|
89 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Reinspection
|
Nov 6, 2008
|
95 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
|
Routine
|
Apr 20, 2009
|
84 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Reinspection
|
May 26, 2009
|
95 |
No violation noted during this evaluation.
|
Routine
|
Oct 15, 2009
|
100 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
-
Improper cooling methods used.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Jan 27, 2010
|
92 |
No violation noted during this evaluation.
|
Complaint
|
Jan 27, 2010
|
100 |
Restaurant representatives - add corrected or new information about Pickle Time Deli & Mart / Pickle Time Deli & Mart deli, 7405 Hardeson Rd #A, Everett, WA 98203 »