Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Complaint
|
May 6, 2008
|
100 |
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
-
Food employees shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
In-use utensils properly stored between uses
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
Thermometers calibrated per manufacturer's specs
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
-
Wood used for food-contact surfaces constructed of hard wood
|
Routine
|
May 6, 2008
|
61 |
No violation noted during this evaluation.
|
Reinspection
|
Jun 9, 2008
|
100 |
-
Food not contaminated by another source
-
Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
|
Routine
|
Jan 27, 2009
|
94 |
No violation noted during this evaluation.
|
Routine
|
May 25, 2010
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Jul 24, 2012
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jul 24, 2012
|
100 |
-
Food not contaminated by another source
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Improper cooling methods used.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
-
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.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Mar 5, 2013
|
81 |
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