Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
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.
|
Routine
|
Mar 13, 2008
|
80 |
No violation noted during this evaluation.
|
Reinspection
|
Apr 16, 2008
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
|
Routine
|
Nov 3, 2008
|
85 |
No violation noted during this evaluation.
|
Complaint
|
Nov 3, 2008
|
100 |
No violation noted during this evaluation.
|
Reinspection
|
Nov 13, 2008
|
100 |
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Unpackaged food protected from environmental contamination during prep
|
Routine
|
Jan 14, 2010
|
94 |
No violation noted during this evaluation.
|
Routine
|
Sep 14, 2010
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Mar 3, 2011
|
90 |
No violation noted during this evaluation.
|
Complaint
|
Mar 3, 2011
|
100 |
No violation noted during this evaluation.
|
Reinspection
|
Mar 15, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 29, 2012
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Jun 18, 2012
|
100 |
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Oct 21, 2013
|
95 |
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