Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Jul 29, 2008
|
95 |
No violation noted during this evaluation.
|
Reinspection
|
Jul 30, 2008
|
100 |
-
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
|
Mar 2, 2009
|
94 |
No violation noted during this evaluation.
|
Routine
|
Jul 30, 2010
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
-
Food not contaminated by another source
-
Hot food transfered to a temporary event was not maintained at 140F or above.
|
Routine
|
Mar 29, 2011
|
84 |
No violation noted during this evaluation.
|
Reinspection
|
Mar 31, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Sep 19, 2011
|
100 |
-
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
|
Reinspection
|
Jul 11, 2013
|
95 |
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