Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
|
Routine
|
Feb 8, 2008
|
95 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
|
Routine
|
Jun 10, 2008
|
93 |
-
Identifying Information - Containers of poisonous or toxic materials and personal care items do not bear a legible manufacturer's label.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Oct 28, 2008
|
94 |
No violation noted during this evaluation.
|
Routine
|
Feb 11, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
May 27, 2009
|
100 |
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
|
Routine
|
Oct 1, 2009
|
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.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Mar 1, 2010
|
94 |
No violation noted during this evaluation.
|
Routine
|
May 11, 2010
|
100 |
-
Concentration of sanitizer solution determined by use of test kit
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Oct 6, 2010
|
98 |
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Feb 24, 2011
|
99 |
No violation noted during this evaluation.
|
Routine
|
Jun 6, 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.
|
Routine
|
Jan 5, 2012
|
95 |
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Jun 6, 2012
|
95 |
No violation noted during this evaluation.
|
Routine
|
Mar 8, 2013
|
100 |
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