Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
5-205.15 System Maintained in Good Repair. A plumbing system shall be: (A) Repaired according to law; and (B) Maintained in good repair.
-
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.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Feb 8, 2010
|
82 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with 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.
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
In-use utensils properly stored between uses
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Aug 23, 2010
|
87 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jan 10, 2011
|
89 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code
-
Equipment not maintained.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jun 6, 2011
|
84 |
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Oct 11, 2011
|
93 |
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Sep 4, 2012
|
99 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
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.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Sep 11, 2013
|
84 |
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