Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
-
Food shall be protected from cross contamination by separating raw animal foods from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables and cooked ready-to-eat food; Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding and display.
|
Routine
|
Nov 3, 2009
|
94 |
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
|
Routine
|
Feb 11, 2010
|
99 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Food not contaminated by another source
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Jun 18, 2010
|
89 |
-
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.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Oct 21, 2010
|
84 |
No violation noted during this evaluation.
|
Routine
|
Feb 22, 2011
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Aug 2, 2011
|
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.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
In-use utensils properly stored between uses
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Aug 2, 2011
|
86 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Reinspection
|
Oct 3, 2011
|
95 |
No violation noted during this evaluation.
|
Routine
|
Dec 2, 2011
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Sep 20, 2012
|
100 |
-
Food not contaminated by another source
-
In-use utensils properly stored between uses
|
Routine
|
Apr 5, 2013
|
98 |
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Nov 21, 2013
|
93 |
Restaurant representatives - add corrected or new information about Gleneagle Family Restaurant Bar & Grill, 7619 Country Club Lane, Arlington, WA 98223 »