Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
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.
-
Kitchenware/tableware handled to protect food-/lip-contact surfaces; Soiled tableware removed from eating areas
-
Raw shell eggs may not be pooled.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
|
Routine
|
Jan 31, 2008
|
73 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Raw shell eggs may not be pooled.
|
Reinspection
|
Feb 29, 2008
|
94 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Raw shell eggs may not be pooled.
|
Routine
|
Sep 11, 2008
|
88 |
No violation noted during this evaluation.
|
Reinspection
|
Sep 24, 2008
|
100 |
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Ice as a coolant not used as food; Packaged foods not stored in direct contact with water/ice during display
-
Unpackaged food protected from environmental contamination during prep
|
Routine
|
Apr 30, 2009
|
88 |
-
Unpackaged food protected from environmental contamination during prep
|
Routine
|
Oct 15, 2009
|
99 |
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Unpackaged food protected from environmental contamination during prep
|
Routine
|
Mar 10, 2010
|
94 |
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
|
Complaint
|
Jul 20, 2010
|
95 |
No violation noted during this evaluation.
|
Routine
|
Jul 20, 2010
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Mar 4, 2011
|
95 |
No violation noted during this evaluation.
|
Reinspection
|
Apr 1, 2011
|
100 |
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Raw shell eggs may not be pooled.
|
Routine
|
Oct 27, 2011
|
98 |
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Feb 24, 2012
|
99 |
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Complaint
|
Feb 24, 2012
|
99 |
No violation noted during this evaluation.
|
Complaint
|
Apr 20, 2012
|
100 |
-
Food was found in poor condition, unsafe or adulterated. Unapproved additives are being used.
-
Improper cooling methods used.
|
Routine
|
Nov 6, 2012
|
90 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Aug 5, 2013
|
85 |
No violation noted during this evaluation.
|
Reinspection
|
Aug 9, 2013
|
100 |
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