Cold Holding - Potentially hazardous cold food was not maintained at temperatures 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.
Routine
Jul 7, 2010
90
No violation noted during this evaluation.
Routine
Nov 30, 2010
100
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
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.
Routine
Jun 1, 2011
90
All of the employees must have valid foodworker cards and cards must be available for inspection.
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
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