Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Routine
|
Feb 11, 2008
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
May 28, 2008
|
88 |
No violation noted during this evaluation.
|
Reinspection
|
Jun 5, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Sep 24, 2008
|
100 |
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Feb 4, 2009
|
95 |
No violation noted during this evaluation.
|
Routine
|
May 27, 2009
|
100 |
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
|
Routine
|
Feb 3, 2010
|
99 |
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Feb 7, 2011
|
98 |
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
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.
|
Routine
|
Aug 2, 2011
|
90 |
No violation noted during this evaluation.
|
Routine
|
Nov 7, 2013
|
100 |
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