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.
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
[multiple violations]
-
Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
-
Food, ambient air & water thermometers accurate in the intended range of use
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
-
Plumbing system designed, constructed & installed according to law *
|
Routine
|
Oct 6, 2008
|
94 |
No violation noted during this evaluation.
|
Reinspection
|
Dec 5, 2008
|
100 |
-
Lighting must be adequate to conduct the necessary work.
-
The physical facilities (including toilet rooms) shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Dec 3, 2009
|
98 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
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.
-
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.
-
Food was found in poor condition, unsafe or adulterated. Unapproved additives are being used.
-
The physical facilities (including toilet rooms) shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Sep 21, 2010
|
89 |
No violation noted during this evaluation.
|
Routine
|
Apr 6, 2011
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Each handwashing sink shall be provided with a supply of hand soap.
|
Routine
|
Oct 1, 2012
|
100 |
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