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.
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
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.
The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used and litter.
Thermometers located in refrigerators/hot holding units to measure ambient air in warmest/coolest areas of units
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