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.
-
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.
-
Each handwashing sink shall be provided with a supply of hand soap.
|
Routine
|
Jan 22, 2008
|
85 |
No violation noted during this evaluation.
|
Routine
|
May 6, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 27, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Apr 23, 2009
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Aug 18, 2009
|
100 |
No violation noted during this evaluation.
|
Reinspection
|
Aug 25, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jan 4, 2010
|
100 |
No violation noted during this evaluation.
|
Reinspection
|
Jan 25, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Aug 11, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jul 11, 2011
|
100 |
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