Potentially hazardous foods are not kept at 140F or above in hot holding.
Routine
Aug 19, 2009
94
No violation noted during this evaluation.
Reinspection
Aug 25, 2009
100
Potentially hazardous foods are not kept at 140F or above in hot holding.
Routine
Jan 27, 2010
95
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
Potentially hazardous foods are not kept at 140F or above in hot holding.
Routine
Oct 21, 2010
90
Potentially hazardous foods are not kept at 140F or above in hot holding.
Reinspection
Nov 30, 2010
95
Food employees shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
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