Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Routine
|
Apr 11, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 13, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 7, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 9, 2010
|
100 |
-
Food employees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped warm water, soap & paper towels.
|
Routine
|
Sep 7, 2010
|
95 |
No violation noted during this evaluation.
|
Reinspection
|
Sep 15, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 10, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 21, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
May 16, 2013
|
100 |
-
Cut leafy greens and sliced tomatoes must be held at 41F or below.
-
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.
|
Routine
|
Oct 10, 2013
|
90 |
No violation noted during this evaluation.
|
Reinspection
|
Nov 1, 2013
|
100 |
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