Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Routine
|
May 27, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 1, 2008
|
100 |
No violation noted during this evaluation.
|
Reinspection
|
Oct 3, 2008
|
100 |
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
-
Food not contaminated by another source
|
Routine
|
May 19, 2009
|
93 |
-
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.
|
Routine
|
Apr 29, 2010
|
94 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Dec 9, 2010
|
90 |
No violation noted during this evaluation.
|
Reinspection
|
Feb 3, 2011
|
100 |
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Jun 16, 2011
|
99 |
No violation noted during this evaluation.
|
Reinspection
|
Jul 13, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 11, 2011
|
100 |
-
Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
-
Food not contaminated by another source
|
Routine
|
Jun 20, 2013
|
94 |
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