Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
|
Routine
|
Nov 14, 2007
|
84 |
-
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.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used and litter.
|
Routine
|
Jun 11, 2008
|
88 |
|
No violation noted during this evaluation.
|
Reinspection
|
Jun 13, 2008
|
100 |
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
-
Equipment in good repair & adjusted per manufacturer's specs; Scratched cutting boards resurfaced or discarded
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Restriction - Poisonous or toxic materials that are not required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food establishment.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
|
Routine
|
Nov 17, 2008
|
79 |
|
No violation noted during this evaluation.
|
Complaint
|
Jan 8, 2009
|
100 |
-
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.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Jan 8, 2009
|
72 |
-
Equipment not maintained.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jun 16, 2009
|
91 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Plumbing system designed, constructed & installed according to law *
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Dec 8, 2009
|
85 |
-
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.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
-
Equipment not maintained.
-
In-use utensils properly stored between uses
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Apr 19, 2010
|
82 |
-
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.
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
-
Equipment not maintained.
-
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.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Oct 19, 2010
|
83 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Mar 21, 2011
|
91 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Jun 21, 2011
|
89 |
-
Clean Condition - Food Employees did not keep their hands and exposed portions of their arms clean.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Equipment, washers/dryers, linens & storage cabinets properly located
-
Food contact surfaces and utensils are not clean to sight and touch.
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
May 28, 2013
|
86 |
-
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.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Oct 9, 2013
|
76 |
Restaurant representatives - add corrected or new information about Rock Woodfire Pizza & Spirits, The / Lynnwood, 4010 196th St SW, Lynnwood, WA 98036 »