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.
Equipment not maintained.
Food not contaminated by another source
Improper cooling methods used.
In-use utensils properly stored between uses
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
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