Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Routine
|
Mar 23, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 12, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jan 11, 2010
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Jan 19, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jul 27, 2010
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Routine
|
Dec 13, 2010
|
95 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
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
|
Apr 4, 2011
|
90 |
No violation noted during this evaluation.
|
Reinspection
|
Apr 18, 2011
|
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.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Added Routine
|
Aug 8, 2011
|
94 |
No violation noted during this evaluation.
|
Routine
|
Aug 8, 2011
|
100 |
No violation noted during this evaluation.
|
Reinspection
|
Aug 9, 2011
|
100 |
-
Improper cooling methods used.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Aug 7, 2012
|
90 |
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