Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
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.
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
In-use utensils properly stored between uses
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Jan 24, 2008
|
87 |
No violation noted during this evaluation.
|
Reinspection
|
Jan 31, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
May 20, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 1, 2008
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Jan 6, 2009
|
100 |
-
Each handwashing sink shall be provided with a supply of hand soap.
|
Routine
|
Jan 6, 2009
|
95 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
May 20, 2009
|
95 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Sep 28, 2009
|
90 |
No violation noted during this evaluation.
|
Routine
|
Jan 19, 2010
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
May 21, 2010
|
90 |
No violation noted during this evaluation.
|
Routine
|
Sep 8, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jan 24, 2011
|
100 |
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
May 18, 2011
|
95 |
No violation noted during this evaluation.
|
Routine
|
Oct 5, 2012
|
100 |
No violation noted during this evaluation.
|
Routine
|
Feb 6, 2013
|
100 |
No violation noted during this evaluation.
|
Routine
|
May 14, 2013
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 3, 2013
|
100 |
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