Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Routine
|
Jul 23, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
May 7, 2009
|
100 |
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Raw shell eggs may not be pooled.
-
Unpackaged food protected from environmental contamination during prep
|
Routine
|
Nov 6, 2009
|
92 |
No violation noted during this evaluation.
|
Routine
|
Aug 9, 2010
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Feb 16, 2011
|
100 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
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.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Food contact surfaces are not being sanitized as required.
-
In-use utensils properly stored between uses
-
Raw shell eggs may not be pooled.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Aug 8, 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.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
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.
-
Identifying Information - Containers of poisonous or toxic materials and personal care items do not bear a legible manufacturer's label.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Reinspection
|
Aug 23, 2011
|
70 |
No violation noted during this evaluation.
|
Reinspection
|
Sep 20, 2011
|
100 |
-
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.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned as specified according to the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Feb 23, 2012
|
84 |
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