Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Compliance with Variance and HACCP Plan - The permit holder did not comply with the HACCP plans and procedures that were submitted and approved as a basis for the modification or waiver; and/or fif not maintain and provide to the regulatory authority, upon request, records specified in the Food Code.
|
Routine
|
Mar 26, 2008
|
95 |
No violation noted during this evaluation.
|
Complaint
|
Jul 10, 2008
|
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.
-
Compliance with Variance and HACCP Plan - The permit holder did not comply with the HACCP plans and procedures that were submitted and approved as a basis for the modification or waiver; and/or fif not maintain and provide to the regulatory authority, upon request, records specified in the Food Code.
-
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.
-
Unpackaged food protected from environmental contamination during prep
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Jan 2, 2009
|
83 |
No violation noted during this evaluation.
|
Reinspection
|
Jan 9, 2009
|
100 |
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Unpackaged food protected from environmental contamination during prep
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Aug 21, 2009
|
97 |
No violation noted during this evaluation.
|
Complaint
|
Aug 21, 2009
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Sep 18, 2009
|
100 |
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Mar 12, 2010
|
93 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Routine
|
Feb 1, 2011
|
95 |
No violation noted during this evaluation.
|
Reinspection
|
Feb 25, 2011
|
100 |
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