Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
|
Routine
|
Feb 29, 2008
|
98 |
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Nov 4, 2008
|
99 |
No violation noted during this evaluation.
|
Complaint
|
Nov 17, 2008
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Jan 14, 2009
|
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.
-
In-use utensils properly stored between uses
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Feb 5, 2009
|
88 |
No violation noted during this evaluation.
|
Reinspection
|
Feb 11, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Nov 9, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Aug 6, 2010
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Sep 9, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
May 17, 2011
|
100 |
-
5-205.15 System Maintained in Good Repair. A plumbing system shall be: (A) Repaired according to law; and (B) Maintained in good repair.
-
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.
-
Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
In-use utensils properly stored between uses
-
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
|
Routine
|
Jan 9, 2012
|
78 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
[multiple violations]
|
Routine
|
Mar 9, 2013
|
92 |
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