Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
-
Hot food transfered to a temporary event was not maintained at 140F or above.
-
Shellstock, Maintaining Identification - Shellstock tags did not remain attached to the container in which the shellstock are received until the container is empty and/or shellstock tags or labels were not retained for 90 calendar days from the date the container is emptied.
|
Routine
|
Nov 30, 2009
|
80 |
No violation noted during this evaluation.
|
Complaint
|
Dec 4, 2009
|
100 |
No violation noted during this evaluation.
|
Reinspection
|
Mar 1, 2010
|
100 |
-
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.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Mar 1, 2010
|
89 |
No violation noted during this evaluation.
|
Complaint
|
Mar 17, 2010
|
100 |
-
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.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Apr 1, 2011
|
89 |
No violation noted during this evaluation.
|
Complaint
|
Apr 1, 2011
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Apr 3, 2012
|
100 |
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