Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Dec 13, 2007
|
98 |
-
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.
|
Routine
|
Nov 7, 2008
|
95 |
-
A plumbing system shall be repaired according to law and maintained in good repair.
-
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
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
May 4, 2009
|
91 |
No violation noted during this evaluation.
|
Reinspection
|
May 15, 2009
|
100 |
-
Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code
|
Complaint
|
Jun 26, 2009
|
95 |
No violation noted during this evaluation.
|
Routine
|
Mar 4, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jul 2, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jan 13, 2011
|
100 |
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
May 17, 2011
|
99 |
No violation noted during this evaluation.
|
Routine
|
Aug 24, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jan 20, 2012
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 10, 2012
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Oct 25, 2012
|
100 |
-
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.
-
Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code
|
Routine
|
Sep 13, 2013
|
85 |
No violation noted during this evaluation.
|
Reinspection
|
Sep 16, 2013
|
100 |
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