Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
-
Backflow prevention device or air gap provided on plumbing fixtures as required *
-
Equipment/utensils/thermometers designed & constructed for durability *
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Fruits & vegetables are not adequately washed prior to service.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Mar 6, 2008
|
84 |
No violation noted during this evaluation.
|
Reinspection
|
Jun 2, 2008
|
100 |
-
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 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
|
Jul 1, 2009
|
93 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
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.
|
Routine
|
Apr 6, 2010
|
90 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Equipment/utensils/thermometers designed & constructed for durability *
-
Single-service/use items properly handled to protect food-/lip-contact surfaces
|
Routine
|
Apr 20, 2011
|
89 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Compliance with Variance and HACCP Plan - The permit holder did not comply with the HACCP plans and procedures that were submitted and approved as a basis for the modification or waiver; and/or fif not maintain and provide to the regulatory authority, upon request, records specified in the Food Code.
|
Routine
|
Sep 20, 2011
|
90 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
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.
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
May 1, 2012
|
89 |
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