Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Jun 10, 2008
|
95 |
No violation noted during this evaluation.
|
Complaint
|
Jun 10, 2008
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Oct 2, 2008
|
100 |
-
Concentration of sanitizer solution determined by use of test kit
-
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.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Oct 2, 2008
|
88 |
No violation noted during this evaluation.
|
Reinspection
|
Oct 9, 2008
|
100 |
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Oct 2, 2009
|
94 |
No violation noted during this evaluation.
|
Reinspection
|
Oct 16, 2009
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Equipment not maintained.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
In-use utensils properly stored between uses
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
May 3, 2010
|
87 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used and litter.
|
Routine
|
Dec 14, 2010
|
94 |
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Apr 25, 2011
|
99 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Nov 15, 2011
|
85 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
In-use utensils properly stored between uses
|
Routine
|
Oct 2, 2012
|
93 |
No violation noted during this evaluation.
|
Reinspection
|
Jul 9, 2013
|
100 |
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