Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
-
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Mar 17, 2011
|
76 |
-
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.
-
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Food contact surfaces are not being sanitized as required.
-
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.
-
Food shall be protected from cross contamination by separating raw animal foods from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables and cooked ready-to-eat food; Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding and display.
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
-
Improper cooling methods used.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Dec 16, 2011
|
63 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Improper cooling methods used.
-
Manual Warewashing Eq, Detergent Sanitizers - The detergent-sanitizer used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, is not the same detergent-sanitizer that is used in the washing step.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Reinspection
|
Apr 11, 2012
|
70 |
|
No violation noted during this evaluation.
|
Routine
|
Nov 19, 2012
|
100 |
Restaurant representatives - add corrected or new information about China Garden, 800 164th St SE #A, Mill Creek, WA 98021 »