Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
May 21, 2008
|
89 |
No violation noted during this evaluation.
|
Reinspection
|
Jun 12, 2008
|
100 |
-
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.
|
Routine
|
Mar 17, 2009
|
95 |
-
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
|
Aug 23, 2010
|
95 |
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Jun 17, 2011
|
95 |
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Mar 22, 2012
|
95 |
No violation noted during this evaluation.
|
Routine
|
Jan 3, 2013
|
100 |
No violation noted during this evaluation.
|
Routine
|
May 11, 2013
|
100 |
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