Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Food storage containers identified with common name of food
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Sep 2, 2009
|
81 |
No violation noted during this evaluation.
|
Reinspection
|
Sep 16, 2009
|
100 |
No violation noted during this evaluation.
|
Reinspection
|
Sep 18, 2009
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
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.
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Mar 17, 2010
|
87 |
-
Food contact surfaces are not being sanitized as required.
|
Routine
|
Jul 15, 2010
|
99 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
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
|
Nov 29, 2010
|
85 |
No violation noted during this evaluation.
|
Reinspection
|
Dec 3, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Apr 5, 2011
|
100 |
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