Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Routine
|
May 6, 2008
|
100 |
-
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.
|
Routine
|
Oct 29, 2008
|
95 |
No violation noted during this evaluation.
|
Routine
|
Apr 21, 2009
|
100 |
-
A hand sanitizer and a chemical hand sanitizing solution used as a hand dip shall: (a) Be an approved drug that is listed in the FDA publication Approved Drug Products ; or (b) Have active antimicrobial ingredients that are listed as an antiseptic handwash, and (2) Comply with one of the following: (a) Have components that are exempted from the requirement of being listed in federal food additive regulations; or (b) Comply with and be listed in: (i) 21 CFR 178 - Indirect Food Additives: Adjuvants, Production Aids, and Sanitizers as regulated for use as a food additive with conditions of safe use, or (ii) 21 CFR 182 - Substances Generally Recognized as Safe, (3) Be applied only to hands that are cleaned as specified under § 2‑301.12. (B) If a hand sanitizer or a chemical hand sanitizing solution used as a hand dip does not meet the criteria specified under Subparagraph (A)(2) of this section, use shall be: (1) Followed by thorough hand rinsing in clean water before hand contact with food or by the use of gloves; or (2) Limited to situations that involve no direct contact with food by the bare hands. (C) A chemical hand sanitizing solution used as a hand dip shall be maintained clean and at a strength equivalent to at least 100 mg/L chlorine.
-
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
|
Routine
|
Nov 2, 2009
|
89 |
No violation noted during this evaluation.
|
Routine
|
May 12, 2010
|
100 |
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Dec 7, 2010
|
95 |
No violation noted during this evaluation.
|
Routine
|
Apr 25, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Nov 1, 2012
|
100 |
No violation noted during this evaluation.
|
Routine
|
Nov 14, 2013
|
100 |
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