Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Jan 24, 2011
|
90 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Equipment/utensils/thermometers designed & constructed for durability *
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
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.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Unpackaged food protected from environmental contamination during prep
|
Routine
|
Jun 7, 2011
|
78 |
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Equipment/utensils/thermometers designed & constructed for durability *
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
|
Routine
|
Nov 28, 2011
|
88 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
|
Routine
|
Apr 24, 2012
|
94 |
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Dec 10, 2012
|
99 |
-
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.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
Single-service/use items properly handled to protect food-/lip-contact surfaces
|
Routine
|
Jul 3, 2013
|
89 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Nov 12, 2013
|
85 |
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