Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
|
Complaint
|
Dec 6, 2007
|
99 |
-
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.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
May 1, 2008
|
83 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
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.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Sep 19, 2008
|
85 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
In-use utensils properly stored between uses
-
Parasite Destruction - Parasite destruction in certain species of fish was not performed by either feezing and storing at a temperature of -20°C (-4°F) or below for 168 hours (7 days) in a freezer; or freezing at -35°C (-31°F) or below until solid and then storing at -35°C (-31°F) for 15 hours.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Apr 14, 2009
|
84 |
|
No violation noted during this evaluation.
|
Complaint
|
Nov 16, 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.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Nov 16, 2009
|
85 |
|
No violation noted during this evaluation.
|
Other
|
Nov 17, 2009
|
100 |
|
No violation noted during this evaluation.
|
Complaint
|
Feb 23, 2010
|
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.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Apr 6, 2010
|
80 |
|
No violation noted during this evaluation.
|
Complaint
|
May 18, 2010
|
100 |
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Oct 19, 2010
|
95 |
-
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.
-
In-use utensils properly stored between uses
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Mar 21, 2011
|
83 |
-
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.
-
Equipment/utensils/thermometers designed & constructed for durability *
-
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.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Aug 16, 2011
|
75 |
-
Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Mar 6, 2012
|
94 |
|
No violation noted during this evaluation.
|
Complaint
|
Mar 11, 2013
|
100 |
|
No violation noted during this evaluation.
|
Complaint
|
Apr 8, 2013
|
100 |
-
Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code
-
Food not contaminated by another source
-
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.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Aug 20, 2013
|
88 |
Restaurant representatives - add corrected or new information about P F Chang's China Bistro, 3000 184th St SW #912, Lynnwood, WA 98037 »