Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Routine
|
Feb 5, 2008
|
100 |
-
Plumbing system designed, constructed & installed according to law *
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Jul 10, 2008
|
94 |
No violation noted during this evaluation.
|
Complaint
|
Jul 30, 2008
|
100 |
-
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing lavatories used by food employees.
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
Food shall be protected from cross contamination by separating raw animal foods from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables and cooked ready-to-eat food; Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding and display.
-
In-use utensils properly stored between uses
-
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Dec 9, 2008
|
90 |
No violation noted during this evaluation.
|
Reinspection
|
Dec 24, 2008
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Dec 24, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 18, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jul 22, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Dec 15, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
May 3, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 28, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Apr 18, 2011
|
100 |
-
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.
-
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
|
Aug 18, 2011
|
90 |
No violation noted during this evaluation.
|
Complaint
|
Nov 15, 2012
|
100 |
-
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.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jan 8, 2013
|
90 |
No violation noted during this evaluation.
|
Reinspection
|
Jan 9, 2013
|
100 |
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