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.
[multiple violations]
-
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.
-
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.
[multiple violations]
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Sep 16, 2008
|
79 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
[multiple violations]
-
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.
[multiple violations]
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Equipment/utensils/linens stored 6'' off the floor in a clean, dry location & not stored in prohibited areas
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The permit holder and person in charge must ensure that required information contained on food labels is in the English language, except that duplicate labeling in other languages is allowed.
|
Routine
|
Nov 10, 2008
|
83 |
-
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.
-
Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Feb 27, 2009
|
88 |
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
In-use utensils properly stored between uses
-
Insect control devices properly designed & installed
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Mar 23, 2010
|
96 |
-
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.
-
Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
|
Routine
|
Aug 24, 2010
|
94 |
|
No violation noted during this evaluation.
|
Complaint
|
Aug 24, 2010
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
[multiple violations]
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
[multiple violations]
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
-
The permit holder and person in charge must ensure that required information contained on food labels is in the English language, except that duplicate labeling in other languages is allowed.
|
Routine
|
Mar 28, 2011
|
93 |
|
No violation noted during this evaluation.
|
Routine
|
Oct 24, 2011
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
|
Routine
|
Nov 20, 2012
|
89 |
|
No violation noted during this evaluation.
|
Complaint
|
Mar 5, 2013
|
100 |
Restaurant representatives - add corrected or new information about J D's Market, 4419 200th St SW, Lynnwood, WA 98036 »