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.
-
Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned as specified according to the Food Code.
-
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 employees shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Dec 30, 2008
|
63 |
No violation noted during this evaluation.
|
Reinspection
|
Jan 16, 2009
|
100 |
-
Shellstock Identification - Shellstock was not obtained in containers bearing legible source identification tags or labels according to the Food Code.
|
Routine
|
May 13, 2009
|
95 |
No violation noted during this evaluation.
|
Reinspection
|
May 18, 2009
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Routine
|
Dec 10, 2009
|
95 |
No violation noted during this evaluation.
|
Reinspection
|
Dec 23, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jun 29, 2010
|
100 |
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
-
Wood used for food-contact surfaces constructed of hard wood
|
Routine
|
Nov 18, 2010
|
93 |
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
|
Routine
|
Oct 5, 2011
|
99 |
Restaurant representatives - add corrected or new information about Han Ah Reum Market / Meat, 3301 184th St SW, Lynnwood, WA 98037 »