Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Jun 4, 2008
|
88 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
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
|
Routine
|
Nov 19, 2008
|
89 |
No violation noted during this evaluation.
|
Routine
|
Jan 27, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jun 11, 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
|
Sep 23, 2009
|
99 |
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
|
Routine
|
Feb 3, 2010
|
99 |
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
|
Routine
|
May 24, 2010
|
99 |
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
-
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 stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Sep 16, 2010
|
92 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Concentration of sanitizer solution determined by use of test kit
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Feb 16, 2011
|
92 |
-
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.
-
Shellstock, Maintaining Identification - Shellstock tags did not remain attached to the container in which the shellstock are received until the container is empty and/or shellstock tags or labels were not retained for 90 calendar days from the date the container is emptied.
-
Thermometers calibrated per manufacturer's specs
|
Routine
|
Jul 13, 2011
|
88 |
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
|
Routine
|
Dec 14, 2011
|
97 |
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