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.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Warewashing equipment cleaned before use & every 24 hours; Warewashing machine operated per data plate
|
Routine
|
Jul 21, 2008
|
92 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Routine
|
Jan 28, 2009
|
95 |
-
Manual Warewashing Eq, Detergent Sanitizers - The detergent-sanitizer used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, is not the same detergent-sanitizer that is used in the washing step.
|
Routine
|
Jul 23, 2009
|
99 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Manual Warewashing Eq, Detergent Sanitizers - The detergent-sanitizer used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, is not the same detergent-sanitizer that is used in the washing step.
|
Routine
|
Feb 1, 2010
|
98 |
-
Air gap provided between water supply inlet & flood level rim of plumbing fixture *
-
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.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Jul 20, 2010
|
88 |
-
Unpackaged food protected from environmental contamination during prep
|
Routine
|
Mar 1, 2011
|
99 |
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Jul 27, 2011
|
94 |
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Plumbing system designed, constructed & installed according to law *
-
Wiping cloths laundered in establishment, air dried if no clothes dryer present
|
Routine
|
Feb 29, 2012
|
93 |
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Jul 30, 2012
|
99 |
No violation noted during this evaluation.
|
Routine
|
Feb 13, 2013
|
100 |
Restaurant representatives - add corrected or new information about Waterfront Cafe, 300 Admiral Wy #102, Edmonds, WA 98020 »