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.
|
Routine
|
Jan 17, 2008
|
95 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Plumbing system designed, constructed & installed according to law *
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jun 10, 2008
|
75 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Plumbing system designed, constructed & installed according to law *
|
Reinspection
|
Jul 2, 2008
|
90 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Reinspection
|
Jul 14, 2008
|
95 |
-
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.
|
Routine
|
Sep 25, 2008
|
95 |
-
A food preparation sink may not be used for handwashing (see violation #4), utensil washing, or other activities that could contaminate food.
-
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.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
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.
-
Plumbing system designed, constructed & installed according to law *
|
Routine
|
Jan 26, 2009
|
79 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Jun 3, 2009
|
95 |
-
Each handwashing sink shall be provided with a supply of hand soap.
|
Routine
|
Jan 28, 2010
|
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
|
Jul 22, 2010
|
95 |
No violation noted during this evaluation.
|
Reinspection
|
Aug 17, 2010
|
100 |
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
|
Routine
|
May 4, 2011
|
99 |
Restaurant representatives - add corrected or new information about La Hacienda #9, 429 Croft Ave W, Gold Bar, WA 98251 »