Kafe Neo Mill Creek, 15130 Main St #100, Mill Creek, WA 98012 - Restaurant inspection findings and violations

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Business Info

Restaurant: Kafe Neo Mill Creek
Address: 15130 Main St #100, Mill Creek, WA 98012
Phone: (425) 357-0512
Type: Restaurant
Total inspections: 6
Last inspection: Nov 20, 2012
Score
(the higher the better)
47
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
  • Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
  • 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 Dec 12, 2008 88
No violation noted during this evaluation. Complaint Feb 23, 2009 100
  • Improper cooling methods used.
Routine May 21, 2010 99
  • Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
  • Equipment food-contact surfaces and utensils shall be clean to sight and touch.
  • Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
  • Utensils/food-contact surfaces made of safe, durable, smooth materials*
Routine Jun 1, 2011 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.
  • All of the employees must have valid foodworker cards and cards must be available for inspection.
  • Assignment - The permit holder or designated person in charge must be present at the food establishment during all hours of operation.
  • Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
  • Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
  • 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 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.
  • 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 stored 6" off the floor in clean, dry location & not stored in prohibited areas
  • Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
  • Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
  • Mechanical Warewashing, Hot Water Sanitization - Surfaces such as cutting blocks and boards that are subject to scratching and scoring need to be resurfaced as they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
  • Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
Routine Nov 20, 2012 47
No violation noted during this evaluation. Reinspection Feb 13, 2013 100

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Restaurants in neighborhood

Name

Address

Distance
Zinnia 15130 Main St #100, Mill Creek 0.00 miles
Capri Ristorante Italiano 15121 Main St Bldg D, Mill Creek 0.01 miles
Fidelis Baking Company 15117 Main St #B101, Mill Creek 0.02 miles
Blazing Onion 15111 Main St #E101, Mill Creek 0.04 miles
Fire Station Gourmet Deli 15111 Main St #A-105, Mill Creek 0.04 miles
Amy’s Bakery & Cafe 15224 Main St #105, Mill Creek 0.06 miles
de Vine Wines 15224 Main St #107, Mill Creek 0.06 miles
Dinners Ready, Mill Creek 15224 Main St #102, Mill Creek 0.06 miles
House of Bread 15224 Main St #105, Mill Creek 0.06 miles
La Palmera Inc #2 15224 Main St #202, Mill Creek 0.06 miles

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