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.
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Food was found in poor condition, unsafe or adulterated. Unapproved additives are being used.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
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
|
Jul 16, 2008
|
61 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Reinspection
|
Jul 17, 2008
|
93 |
|
No violation noted during this evaluation.
|
Reinspection
|
Jul 24, 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.
-
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.
-
Equipment in good repair & adjusted per manufacturer's specs; Scratched cutting boards resurfaced or discarded
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Manual Warewashing, Hot Water Sanitization - Equipment is not maintained in a state of repair and condition that meets the requirements according to the Food Code.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Mar 30, 2009
|
65 |
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Reinspection
|
Mar 31, 2009
|
95 |
-
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.
-
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Food was found in poor condition, unsafe or adulterated. Unapproved additives are being used.
-
Fruits & vegetables are not adequately washed prior to service.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Manual Warewashing Eq, Detergent Sanitizers - The detergent-sanitizer used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, is not the same detergent-sanitizer that is used in the washing step.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Plumbing system constructed of approved materials *
-
Storage-Personal Care Items - Employees did not store their personal care items in facilities as specified in the Food Code.
-
The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used and litter.
|
Routine
|
Nov 5, 2009
|
64 |
|
No violation noted during this evaluation.
|
Complaint
|
Nov 6, 2009
|
100 |
-
Plumbing system constructed of approved materials *
|
Reinspection
|
Nov 6, 2009
|
95 |
Restaurant representatives - add corrected or new information about Grace Sub Shop / Sub Shop #186, 1427 Ave D, Snohomish, WA 98290 »