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.
In-use utensils properly stored between uses
Routine
Nov 27, 2007
79
No violation noted during this evaluation.
Routine
Apr 10, 2009
100
No violation noted during this evaluation.
Routine
Nov 16, 2009
100
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
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