Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
In-use utensils properly stored between uses
|
Routine
|
Jun 17, 2008
|
94 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Feb 4, 2009
|
95 |
No violation noted during this evaluation.
|
Routine
|
Nov 24, 2009
|
100 |
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Jun 23, 2010
|
94 |
No violation noted during this evaluation.
|
Routine
|
Apr 7, 2011
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Jan 5, 2012
|
94 |
No violation noted during this evaluation.
|
Reinspection
|
Feb 1, 2012
|
100 |
-
Each handwashing sink shall be provided with a supply of hand soap.
|
Routine
|
Oct 23, 2012
|
95 |
-
Each handwashing sink shall be provided with a supply of hand soap.
|
Routine
|
Jun 27, 2013
|
95 |
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