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.
-
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.
|
Routine
|
Apr 4, 2008
|
93 |
-
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.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
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 establishments must have a designated food preparation sink(s).
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
The physical facilities (including toilet rooms) shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Oct 2, 2008
|
77 |
No violation noted during this evaluation.
|
Reinspection
|
Oct 8, 2008
|
100 |
-
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.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
|
Routine
|
Mar 27, 2009
|
98 |
No violation noted during this evaluation.
|
Complaint
|
Apr 17, 2009
|
100 |
-
Lighting must be adequate to conduct the necessary work.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Jul 23, 2009
|
98 |
-
Hair restraints & clothes that cover body hair worn by employees
-
Identifying Information - Containers of poisonous or toxic materials and personal care items do not bear a legible manufacturer's label.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
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
|
Mar 23, 2010
|
87 |
-
Plumbing system designed, constructed & installed according to law *
-
The physical facilities (including toilet rooms) shall be cleaned as often as necessary to keep them clean.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Jul 20, 2010
|
93 |
No violation noted during this evaluation.
|
Routine
|
Apr 15, 2011
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
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.
|
Routine
|
Sep 13, 2011
|
92 |
-
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Sep 13, 2013
|
93 |
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