Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Complaint
|
Mar 31, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Apr 16, 2008
|
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.
-
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.
|
Routine
|
Aug 15, 2008
|
85 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Reinspection
|
Aug 29, 2008
|
95 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
-
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.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
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
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Apr 13, 2009
|
72 |
No violation noted during this evaluation.
|
Complaint
|
Nov 23, 2009
|
100 |
-
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.
-
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.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
In-use utensils properly stored between uses
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Single-service/use items properly handled to protect food-/lip-contact surfaces
|
Routine
|
Dec 15, 2009
|
75 |
Restaurant representatives - add corrected or new information about Mc Grath's Fish House, 3000 184th St SW #870, Lynnwood, WA 98037 »