Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
-
Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
-
The physical facilities (including toilet rooms) shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Jun 4, 2008
|
100 |
No violation noted during this evaluation.
|
Reinspection
|
Jul 8, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Dec 9, 2008
|
100 |
-
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.
|
Routine
|
Oct 5, 2009
|
99 |
No violation noted during this evaluation.
|
Routine
|
Aug 31, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jul 28, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jun 5, 2012
|
100 |
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