Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
|
Routine
|
Feb 19, 2008
|
95 |
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
|
Routine
|
Jun 18, 2008
|
98 |
-
Food not contaminated by another source
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Feb 27, 2009
|
94 |
No violation noted during this evaluation.
|
Routine
|
Mar 1, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Aug 18, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Feb 24, 2011
|
100 |
-
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.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
|
Routine
|
Jul 15, 2011
|
90 |
-
Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
|
Routine
|
Nov 2, 2011
|
98 |
No violation noted during this evaluation.
|
Routine
|
Apr 5, 2013
|
100 |
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