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.
-
Clean Condition - Food Employees did not keep their hands and exposed portions of their arms clean.
-
Cleaning Procedure - Food employees did not use the proper cleaning procedure to clean their hands and exposed portions of their arms.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Feb 15, 2008
|
84 |
|
No violation noted during this evaluation.
|
Reinspection
|
Feb 21, 2008
|
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.
-
Food not contaminated by another source
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Jun 12, 2008
|
91 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Nov 24, 2008
|
93 |
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
In-use utensils properly stored between uses
-
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Feb 24, 2009
|
96 |
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
-
Improper cooling methods used.
|
Routine
|
May 27, 2009
|
93 |
-
In-use utensils properly stored between uses
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Sep 2, 2009
|
97 |
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Oct 22, 2009
|
98 |
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Mar 31, 2010
|
96 |
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
|
Routine
|
Jul 23, 2010
|
98 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Food not contaminated by another source
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Mar 8, 2011
|
96 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
In-use utensils properly stored between uses
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Apr 15, 2011
|
97 |
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Sep 13, 2011
|
97 |
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Feb 7, 2013
|
93 |
Restaurant representatives - add corrected or new information about Rainbow Wok & Teriyaki, 8410 Mukilteo Speedway #D, Mukilteo, WA 98275 »