Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Mar 5, 2008
|
93 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Sep 3, 2008
|
88 |
|
No violation noted during this evaluation.
|
Routine
|
Mar 10, 2009
|
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 stored 6" off the floor in clean, dry location & not stored in prohibited areas
|
Routine
|
Apr 10, 2009
|
94 |
-
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.
-
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.
-
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
|
Oct 20, 2009
|
91 |
-
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.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
In-use utensils properly stored between uses
-
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.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Mar 2, 2010
|
86 |
-
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.
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
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
|
Jun 30, 2010
|
82 |
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
-
Unpackaged food protected from environmental contamination during prep
|
Routine
|
Oct 25, 2010
|
96 |
-
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 28, 2011
|
98 |
-
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.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Jul 21, 2011
|
94 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
In-use utensils properly stored between uses
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Plumbing system designed, constructed & installed according to law *
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Feb 22, 2012
|
86 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Equipment/utensils/thermometers designed & constructed for durability *
-
Improper cooling methods used.
-
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.
-
Lighting must be adequate to conduct the necessary work.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Oct 18, 2012
|
86 |
|
No violation noted during this evaluation.
|
Reinspection
|
Oct 23, 2012
|
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 stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
In-use utensils properly stored between uses
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Feb 22, 2013
|
90 |
-
Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.
|
Complaint
|
Feb 22, 2013
|
99 |
Restaurant representatives - add corrected or new information about Romeo's Restaurant & Pizza, 21110 76th Ave W , Suite A, Edmonds, WA 98026 »