Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Feb 15, 2008
|
79 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Food, ambient air & water thermometers accurate in the intended range of use
|
Routine
|
Jan 2, 2009
|
94 |
No violation noted during this evaluation.
|
Routine
|
Oct 7, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Nov 6, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Feb 25, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jan 5, 2012
|
100 |
No violation noted during this evaluation.
|
Routine
|
May 21, 2012
|
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.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Sep 25, 2013
|
89 |
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