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.
-
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.
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
In-use utensils properly stored between uses
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Refrigerated, potentially hazardous food (except raw shell eggs) shall be at a temperature of 41F or below when received. Raw shell eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 45F or less.
-
Thermometers calibrated per manufacturer's specs
|
Routine
|
Jul 10, 2008
|
65 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
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.
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
In-use utensils properly stored between uses
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Reinspection
|
Jul 22, 2008
|
79 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Equipment in good repair & adjusted per manufacturer's specs; Scratched cutting boards resurfaced or discarded
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jan 16, 2009
|
83 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
-
Equipment not maintained.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Jun 19, 2009
|
79 |
-
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 sink shall be provided with a supply of hand soap.
-
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
|
Routine
|
Mar 23, 2010
|
79 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
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.
-
In-use utensils properly stored between uses
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Aug 17, 2010
|
87 |
-
Equipment/utensils/thermometers designed & constructed for durability *
-
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
-
Identifying Information - Containers of poisonous or toxic materials and personal care items do not bear a legible manufacturer's label.
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
|
Routine
|
Feb 1, 2011
|
79 |
-
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.
-
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/utensils/thermometers designed & constructed for durability *
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Aug 9, 2011
|
75 |
-
Equipment not maintained.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Nov 29, 2011
|
88 |
|
No violation noted during this evaluation.
|
Reinspection
|
Dec 12, 2011
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Equipment not maintained.
-
Identifying Information - Containers of poisonous or toxic materials and personal care items do not bear a legible manufacturer's label.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Apr 24, 2012
|
88 |
-
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.
-
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.
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
No jewelry worn during food handling except plain wedding band
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Aug 21, 2012
|
77 |
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
No jewelry worn during food handling except plain wedding band
|
Routine
|
Feb 5, 2013
|
98 |
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Nov 13, 2013
|
95 |
Restaurant representatives - add corrected or new information about Int'l House of Pancakes #0628, 4300 196th St SW, Lynnwood, WA 98036 »