Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Backflow prevention device or air gap provided on plumbing fixtures as required *
-
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
-
In-use utensils properly stored between uses
|
Routine
|
Oct 28, 2009
|
89 |
-
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
-
Restriction & Storage medicines - Medicines that are not necessary for the health of Employees were allowed in a food establishment or were not labeled and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Mar 26, 2010
|
89 |
No violation noted during this evaluation.
|
Routine
|
Mar 8, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Sep 7, 2012
|
100 |
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Dec 20, 2012
|
95 |
-
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
|
Oct 2, 2013
|
95 |
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