Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
In-use utensils properly stored between uses
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jan 10, 2008
|
94 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Jun 9, 2008
|
95 |
No violation noted during this evaluation.
|
Routine
|
Mar 24, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jan 7, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jul 20, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Dec 3, 2010
|
100 |
-
Improper cooling methods used.
|
Routine
|
May 31, 2011
|
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.
-
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
|
Sep 7, 2011
|
90 |
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Feb 7, 2012
|
95 |
No violation noted during this evaluation.
|
Routine
|
Jul 12, 2012
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 31, 2012
|
100 |
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