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.
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
|
Routine
|
Jul 31, 2008
|
94 |
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
|
Routine
|
Dec 9, 2008
|
99 |
No violation noted during this evaluation.
|
Complaint
|
Dec 9, 2008
|
100 |
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
-
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.
-
Insect control devices properly designed & installed
|
Routine
|
Aug 26, 2009
|
93 |
-
Food not contaminated by another source
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Oct 27, 2010
|
94 |
-
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.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
May 24, 2011
|
90 |
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