Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Concentration of sanitizer solution determined by use of test kit
-
Mechanical Warewashing, Hot Water Sanitization - Surfaces such as cutting blocks and boards that are subject to scratching and scoring need to be resurfaced as they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
Routine
|
Dec 6, 2007
|
98 |
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Mar 27, 2008
|
95 |
-
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.
-
Insect control devices properly designed & installed
|
Routine
|
Aug 18, 2008
|
93 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
In-use utensils properly stored between uses
|
Routine
|
Dec 2, 2008
|
94 |
No violation noted during this evaluation.
|
Reinspection
|
Dec 23, 2008
|
100 |
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Thermometer for testing sanitizing water temperature &/or test kit for measuring sanitizer concentration provided
|
Routine
|
Mar 19, 2009
|
94 |
No violation noted during this evaluation.
|
Routine
|
Mar 15, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 9, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Aug 11, 2011
|
100 |
Restaurant representatives - add corrected or new information about Gold Bar Restaurant & Lounge, 101 9th St, Gold Bar, WA 98251 »