Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Routine
|
May 21, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 9, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Feb 25, 2009
|
100 |
-
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.
|
Routine
|
Sep 9, 2009
|
95 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Jan 27, 2010
|
95 |
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Jul 22, 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.
|
Routine
|
Mar 29, 2011
|
95 |
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