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.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
[multiple violations]
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Food, ambient air & water thermometers accurate in the intended range of use
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
[multiple violations]
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
[multiple violations]
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
Water reservoir of fogging devices maintained & cleaned *; Plumbing system maintained in good repair *
|
Routine
|
Aug 18, 2008
|
72 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Food, ambient air & water thermometers accurate in the intended range of use
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
|
Reinspection
|
Sep 26, 2008
|
89 |
No violation noted during this evaluation.
|
Reinspection
|
Oct 3, 2008
|
100 |
No violation noted during this evaluation.
|
Reinspection
|
Jun 3, 2009
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
[multiple violations]
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
In-use utensils properly stored between uses
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
|
Routine
|
Jun 3, 2009
|
92 |
No violation noted during this evaluation.
|
Routine
|
Mar 3, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 10, 2010
|
100 |
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Aug 11, 2010
|
95 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
|
Routine
|
Feb 16, 2011
|
94 |
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Aug 3, 2011
|
99 |
No violation noted during this evaluation.
|
Routine
|
Feb 27, 2012
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
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
|
Aug 17, 2012
|
89 |
No violation noted during this evaluation.
|
Reinspection
|
Aug 30, 2012
|
100 |
No violation noted during this evaluation.
|
Routine
|
Sep 11, 2012
|
100 |
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