Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Sep 11, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Sep 30, 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.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Mar 7, 2009
|
100 |
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Sep 5, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Feb 27, 2010
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Added Routine
|
Oct 28, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 28, 2010
|
100 |
No violation noted during this evaluation.
|
Reinspection
|
Nov 9, 2010
|
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.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Added Routine
|
Jun 14, 2011
|
100 |
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Jun 14, 2011
|
95 |
No violation noted during this evaluation.
|
Reinspection
|
Jun 16, 2011
|
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.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
[multiple violations]
-
Each handwashing sink shall be provided with a supply of hand soap.
|
Added Routine
|
Mar 2, 2012
|
95 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
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.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Mar 2, 2012
|
80 |
No violation noted during this evaluation.
|
Reinspection
|
May 10, 2012
|
100 |
Restaurant representatives - add corrected or new information about Rancho Grande, 22927 Hwy 99, Edmonds, WA 98026 »