Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
|
Routine
|
Feb 26, 2008
|
95 |
No violation noted during this evaluation.
|
Reinspection
|
Mar 11, 2008
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Jun 25, 2008
|
95 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Reinspection
|
Jul 1, 2008
|
95 |
No violation noted during this evaluation.
|
Reinspection
|
Jul 2, 2008
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Aug 20, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Nov 3, 2008
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Feb 24, 2009
|
89 |
No violation noted during this evaluation.
|
Routine
|
Jun 16, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 21, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Feb 10, 2010
|
100 |
No violation noted during this evaluation.
|
Complaint
|
May 19, 2010
|
100 |
-
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
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Jun 24, 2010
|
92 |
No violation noted during this evaluation.
|
Routine
|
Oct 25, 2010
|
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.
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
|
Routine
|
Feb 23, 2011
|
94 |
No violation noted during this evaluation.
|
Routine
|
Aug 17, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Feb 14, 2012
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
-
Insect control devices properly designed & installed
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
|
Routine
|
Jul 17, 2012
|
82 |
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