Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Routine
|
Jan 29, 2008
|
100 |
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
|
Routine
|
May 7, 2008
|
95 |
No violation noted during this evaluation.
|
Routine
|
Oct 9, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jan 27, 2009
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Jan 27, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
May 18, 2009
|
100 |
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Sep 17, 2009
|
95 |
No violation noted during this evaluation.
|
Routine
|
Jan 14, 2010
|
100 |
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
May 24, 2010
|
95 |
No violation noted during this evaluation.
|
Routine
|
Sep 24, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jan 20, 2011
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
May 4, 2011
|
95 |
No violation noted during this evaluation.
|
Reinspection
|
May 20, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Sep 22, 2011
|
100 |
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Feb 13, 2013
|
99 |
No violation noted during this evaluation.
|
Routine
|
May 27, 2013
|
100 |
-
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.
|
Routine
|
Oct 8, 2013
|
95 |
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