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.
-
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.
-
Each handwashing sink shall be provided with a supply of hand soap.
|
Routine
|
Nov 14, 2007
|
89 |
-
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
-
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 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.
-
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.
|
Routine
|
Aug 1, 2008
|
79 |
No violation noted during this evaluation.
|
Reinspection
|
Aug 29, 2008
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Routine
|
Apr 16, 2009
|
95 |
No violation noted during this evaluation.
|
Reinspection
|
Apr 28, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jun 9, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Apr 19, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Sep 14, 2012
|
100 |
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Dec 27, 2012
|
95 |
No violation noted during this evaluation.
|
Routine
|
Jun 12, 2013
|
100 |
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