Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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
-
In-use utensils properly stored between uses
-
Manual Warewashing, Hot Water Sanitization - Equipment is not maintained in a state of repair and condition that meets the requirements according to the Food Code.
|
Routine
|
Feb 19, 2008
|
88 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
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 stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
|
Routine
|
Jul 31, 2008
|
74 |
No violation noted during this evaluation.
|
Reinspection
|
Aug 5, 2008
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Aug 26, 2008
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Mar 20, 2009
|
88 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Manual Warewashing, Hot Water Sanitization - Equipment is not maintained in a state of repair and condition that meets the requirements according to the Food Code.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Aug 20, 2009
|
84 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Routine
|
Mar 19, 2010
|
95 |
-
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
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Aug 12, 2010
|
89 |
No violation noted during this evaluation.
|
Reinspection
|
Aug 13, 2010
|
100 |
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
|
Routine
|
Mar 22, 2011
|
95 |
Restaurant representatives - add corrected or new information about Olive's Cafe & Wine Bar, 107 5th Ave N #103, Edmonds, WA 98020 »