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.
-
Conditions of use - Poisonous or toxic materials shall be: used according to law and the Food Code.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Dec 26, 2007
|
84 |
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
May 8, 2008
|
99 |
No violation noted during this evaluation.
|
Reinspection
|
May 9, 2008
|
100 |
-
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.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Unpackaged food protected from environmental contamination during prep
|
Routine
|
Apr 7, 2009
|
89 |
No violation noted during this evaluation.
|
Reinspection
|
Apr 15, 2009
|
100 |
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Oct 27, 2009
|
90 |
-
Equipment in good repair & adjusted per manufacturer's specs; Scratched cutting boards resurfaced or discarded
-
Raw shell eggs may not be pooled.
|
Routine
|
Mar 24, 2010
|
98 |
-
Food was found in poor condition, unsafe or adulterated. Unapproved additives are being used.
|
Routine
|
Nov 15, 2010
|
99 |
-
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 cleaned at frequency to prevent buildup of residue
|
Routine
|
May 19, 2011
|
94 |
No violation noted during this evaluation.
|
Routine
|
Jan 13, 2012
|
100 |
-
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.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Food was found in poor condition, unsafe or adulterated. Unapproved additives are being used.
|
Routine
|
Jul 17, 2012
|
80 |
Restaurant representatives - add corrected or new information about Los Portales / Deli in Grocery, 15620 Hwy 99 Ste 1, Lynnwood, WA 98037 »