Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
|
Routine
|
Dec 19, 2007
|
95 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Jun 5, 2008
|
94 |
No violation noted during this evaluation.
|
Routine
|
Feb 19, 2009
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
-
Unpackaged food protected from environmental contamination during prep
|
Routine
|
Mar 4, 2010
|
92 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Nov 1, 2010
|
89 |
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Reinspection
|
Nov 3, 2010
|
95 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Apr 20, 2011
|
87 |
-
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.
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
|
Routine
|
Oct 5, 2011
|
94 |
No violation noted during this evaluation.
|
Routine
|
Apr 24, 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.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Insect control devices properly designed & installed
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Sep 5, 2012
|
82 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Jan 11, 2013
|
90 |
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