Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
|
Routine
|
Jan 24, 2008
|
99 |
-
In-use utensils properly stored between uses
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Apr 23, 2008
|
94 |
-
Air gap provided between water supply inlet & flood level rim of plumbing fixture *
|
Routine
|
Nov 6, 2008
|
95 |
-
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.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Apr 8, 2009
|
90 |
-
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
|
Jun 10, 2010
|
95 |
-
Raw shell eggs may not be pooled.
-
Unpackaged food protected from environmental contamination during prep
|
Routine
|
Feb 18, 2011
|
98 |
-
Food not contaminated by another source
-
Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
|
Routine
|
Nov 9, 2011
|
94 |
-
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
-
Improper cooling methods used.
|
Routine
|
Jul 9, 2012
|
90 |
-
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.
|
Routine
|
Apr 4, 2013
|
95 |
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