Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
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.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
In-use utensils properly stored between uses
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
-
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.
|
Routine
|
Nov 20, 2007
|
84 |
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Reinspection
|
Dec 19, 2007
|
95 |
-
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
-
Improper cooling methods used.
|
Routine
|
Apr 23, 2008
|
93 |
-
Equipment not maintained.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Aug 27, 2008
|
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.
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
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.
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Dec 29, 2008
|
68 |
No violation noted during this evaluation.
|
Complaint
|
Dec 29, 2008
|
100 |
No violation noted during this evaluation.
|
Reinspection
|
Jan 16, 2009
|
100 |
-
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
|
Routine
|
Apr 13, 2010
|
95 |
No violation noted during this evaluation.
|
Routine
|
Feb 18, 2011
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Mar 30, 2011
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Dec 27, 2011
|
100 |
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Oct 16, 2013
|
90 |
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