Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Jan 7, 2009
|
99 |
-
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.
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
May 18, 2009
|
89 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
In-use utensils properly stored between uses
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Sep 15, 2009
|
89 |
No violation noted during this evaluation.
|
Reinspection
|
Sep 30, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jan 12, 2010
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Food employees shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
May 20, 2010
|
89 |
No violation noted during this evaluation.
|
Reinspection
|
Jun 10, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Sep 23, 2010
|
100 |
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Jan 14, 2011
|
99 |
No violation noted during this evaluation.
|
Routine
|
May 4, 2011
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Feb 14, 2013
|
80 |
No violation noted during this evaluation.
|
Reinspection
|
Apr 8, 2013
|
100 |
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