Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
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.
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
In-use utensils properly stored between uses
-
Plumbing system constructed of approved materials *
-
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.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Apr 23, 2008
|
65 |
-
Food shall be protected from cross contamination by separating raw animal foods from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables and cooked ready-to-eat food; Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding and display.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Reinspection
|
Apr 24, 2008
|
94 |
No violation noted during this evaluation.
|
Reinspection
|
Jun 25, 2008
|
100 |
-
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.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
|
Routine
|
Nov 25, 2008
|
85 |
No violation noted during this evaluation.
|
Reinspection
|
Dec 18, 2008
|
100 |
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Dec 10, 2009
|
99 |
-
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
-
Food not contaminated by another source
|
Routine
|
Jun 22, 2010
|
93 |
No violation noted during this evaluation.
|
Complaint
|
Jun 22, 2010
|
100 |
No violation noted during this evaluation.
|
Reinspection
|
Jul 8, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 8, 2011
|
100 |
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Feb 24, 2012
|
95 |
No violation noted during this evaluation.
|
Complaint
|
Feb 24, 2012
|
100 |
-
Food not contaminated by another source
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Oct 30, 2013
|
94 |
No violation noted during this evaluation.
|
Complaint
|
Oct 30, 2013
|
100 |
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