All of the employees must have valid foodworker cards and cards must be available for inspection.
Routine
Jan 31, 2008
95
Potentially hazardous foods are not kept at 140F or above in hot holding.
Routine
Jun 16, 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.
All of the employees must have valid foodworker cards and cards must be available for inspection.
Potentially hazardous foods are not kept at 140F or above in hot holding.
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
The physical facilities shall be cleaned as often as necessary to keep them clean.
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