Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
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.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Mar 4, 2009
|
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.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Food not contaminated by another source
|
Routine
|
Aug 7, 2009
|
89 |
No violation noted during this evaluation.
|
Complaint
|
Nov 23, 2009
|
100 |
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
May 5, 2010
|
99 |
No violation noted during this evaluation.
|
Complaint
|
Jun 1, 2010
|
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.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Jan 12, 2011
|
89 |
No violation noted during this evaluation.
|
Reinspection
|
Feb 17, 2011
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jul 20, 2011
|
85 |
No violation noted during this evaluation.
|
Reinspection
|
Sep 14, 2011
|
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.
-
Improper cooling methods used.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jul 17, 2012
|
85 |
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