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.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Aug 26, 2009
|
90 |
No violation noted during this evaluation.
|
Routine
|
Dec 1, 2009
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Kitchenware/tableware handled to protect food-/lip-contact surfaces; Soiled tableware removed from eating areas
|
Routine
|
Apr 21, 2010
|
94 |
No violation noted during this evaluation.
|
Reinspection
|
May 10, 2010
|
100 |
No violation noted during this evaluation.
|
Complaint
|
May 19, 2010
|
100 |
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
|
Routine
|
Aug 18, 2010
|
93 |
No violation noted during this evaluation.
|
Reinspection
|
Sep 1, 2010
|
100 |
No violation noted during this evaluation.
|
Reinspection
|
Sep 7, 2010
|
100 |
-
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.
-
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.
|
Routine
|
Dec 20, 2010
|
89 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
|
Routine
|
May 5, 2011
|
85 |
No violation noted during this evaluation.
|
Routine
|
Oct 5, 2011
|
100 |
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Dec 28, 2011
|
95 |
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