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.
-
Food shall be protected from cross contamination by separating raw animal foods from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables and cooked ready-to-eat food; Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding and display.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Feb 23, 2011
|
88 |
-
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.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
In-use utensils properly stored between uses
-
Wiping cloths laundered in establishment, air dried if no clothes dryer present
|
Routine
|
May 24, 2011
|
87 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Plumbing system designed, constructed & installed according to law *
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Sep 27, 2011
|
87 |
-
A handwashing facility shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cleaning Procedure - Food employees did not use the proper cleaning procedure to clean their hands and exposed portions of their arms.
-
Equipment was not cleaned and sanitized between uses with different species of raw animal product as required.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Mar 29, 2012
|
70 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Reinspection
|
Apr 2, 2012
|
95 |
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