Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
|
Routine
|
Mar 14, 2008
|
95 |
No violation noted during this evaluation.
|
Routine
|
Oct 3, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 17, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Sep 23, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 16, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Sep 9, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 18, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 20, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 16, 2012
|
100 |
No violation noted during this evaluation.
|
Routine
|
Apr 10, 2013
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Oct 16, 2013
|
90 |
No violation noted during this evaluation.
|
Reinspection
|
Oct 24, 2013
|
100 |
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