Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Apr 17, 2008
|
94 |
No violation noted during this evaluation.
|
Reinspection
|
Apr 28, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 23, 2009
|
100 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Equipment/utensils/thermometers designed & constructed for durability *
-
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.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
|
Routine
|
Dec 16, 2009
|
84 |
No violation noted during this evaluation.
|
Routine
|
Jun 15, 2010
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Dec 28, 2010
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Routine
|
Dec 28, 2010
|
95 |
-
Equipment/utensils/thermometers designed & constructed for durability *
|
Routine
|
Jul 15, 2011
|
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.
-
Each handwashing sink shall be provided with a supply of hand soap.
|
Routine
|
Jun 29, 2012
|
90 |
No violation noted during this evaluation.
|
Routine
|
Jan 11, 2013
|
100 |
Restaurant representatives - add corrected or new information about Sunny Teriyaki #11, 3719 88th St NE Ste E, Marysville, WA 98270 »