Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
|
No violation noted during this evaluation.
|
Added Routine
|
Feb 7, 2012
|
100 |
|
No violation noted during this evaluation.
|
Other
|
Feb 9, 2012
|
100 |
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A hand sanitizer and a chemical hand sanitizing solution used as a hand dip shall: (a) Be an approved drug that is listed in the FDA publication Approved Drug Products ; or (b) Have active antimicrobial ingredients that are listed as an antiseptic handwash, and (2) Comply with one of the following: (a) Have components that are exempted from the requirement of being listed in federal food additive regulations; or (b) Comply with and be listed in: (i) 21 CFR 178 - Indirect Food Additives: Adjuvants, Production Aids, and Sanitizers as regulated for use as a food additive with conditions of safe use, or (ii) 21 CFR 182 - Substances Generally Recognized as Safe, (3) Be applied only to hands that are cleaned as specified under § 2‑301.12. (B) If a hand sanitizer or a chemical hand sanitizing solution used as a hand dip does not meet the criteria specified under Subparagraph (A)(2) of this section, use shall be: (1) Followed by thorough hand rinsing in clean water before hand contact with food or by the use of gloves; or (2) Limited to situations that involve no direct contact with food by the bare hands. (C) A chemical hand sanitizing solution used as a hand dip shall be maintained clean and at a strength equivalent to at least 100 mg/L chlorine.
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
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Assignment - The permit holder or designated person in charge must be present at the food establishment during all hours of operation.
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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.
-
Compliance with Food Law - Food is being obtained from sources that do not comply with the Food Code.
-
Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
-
Exclusions and Restrictions - The Person In Charge did not exclude or restrict ill employees from working in the food establishment.
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Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned as specified according to the Food Code.
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Food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles.
-
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.
-
Food employees must keep their hands and exposed portions of their arms clean.
-
Food employees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped warm water, soap & paper towels.
-
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 employees shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
-
Food served to a customer and returned to the food service establishment was observed to be reserved to a second customer.
-
Food was found in poor condition, unsafe or adulterated. Unapproved additives are being used.
-
Food, ambient air & water thermometers accurate in the intended range of use
-
Fruits & vegetables are not adequately washed prior to service.
-
Ice is not from an approved source.
-
Identifying Information - Containers of poisonous or toxic materials and personal care items do not bear a legible manufacturer's label.
-
Pasteurized Foods & Prohibited Food - Food served to a highly susceptible population was not prepared in accordance with the Food Code.
-
Pasteurized eggs not substituted for raw shell eggs in uncooked egg-based dishes *
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Raw shell eggs may not be pooled.
-
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
-
Reporting by Person in Charge - The Person In Charge did not notify the regulatory authority that a food employee was diagnosed with an illness due to Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli, or hepatitis A virus.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Shucked shellfish not properly packaged.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
-
Treating Juice - Juice packaged in the food establishment was not treated under a HACCP plan in accordance with the Food code or labeled, if not treated to yield a 5-log reduction of the most resistant microorganism of public health significance.
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Variance Requirement - The food establishment did not obtain a variance before smoking food, curing food, using food additives or adding components such as vinegar, packaging food using a reduced oxygen packaging method, operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, custom processing animals that are for personal use as food and not for sale or service in a food establishment, or preparing food by another method that is determined by the regulatory authority to require a variance.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Added Routine
|
Feb 20, 2012
|
0 |
-
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.
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
Thermometers calibrated per manufacturer's specs
|
Added Routine
|
Feb 21, 2012
|
83 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Other
|
Feb 24, 2012
|
95 |
-
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.
-
Compliance with Variance and HACCP Plan - The permit holder did not comply with the HACCP plans and procedures that were submitted and approved as a basis for the modification or waiver; and/or fif not maintain and provide to the regulatory authority, upon request, records specified in 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.
-
Contaminated food is not discarded.
-
Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code
-
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
-
Equipment was not cleaned and sanitized between uses with different species of raw animal product as required.
-
Fish are not from approved sources.
-
Food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles.
-
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.
-
Food employees shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Fruits & vegetables are not adequately washed prior to service.
-
Hot food transfered to a temporary event was not maintained at 140F or above.
-
Hot foods at temporary food establishments are not kept hot.
-
Ice is not from an approved source.
-
Improper cooling methods used.
-
Package Integrity - Food packages were not in good condition and did not appear to protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
-
Pasteurized Foods & Prohibited Food - Food served to a highly susceptible population was not prepared in accordance with the Food Code.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Raw shell eggs may not be pooled.
-
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
Shellstock Identification - Shellstock was not obtained in containers bearing legible source identification tags or labels according to the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
-
Variance Requirement - The food establishment did not obtain a variance before smoking food, curing food, using food additives or adding components such as vinegar, packaging food using a reduced oxygen packaging method, operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, custom processing animals that are for personal use as food and not for sale or service in a food establishment, or preparing food by another method that is determined by the regulatory authority to require a variance.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Added Routine
|
Feb 29, 2012
|
0 |
|
No violation noted during this evaluation.
|
Added Routine
|
Mar 6, 2012
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Other
|
Mar 13, 2012
|
95 |
|
No violation noted during this evaluation.
|
Other
|
May 14, 2012
|
100 |
|
No violation noted during this evaluation.
|
Added Routine
|
Jul 5, 2012
|
100 |
|
No violation noted during this evaluation.
|
Added Routine
|
Aug 29, 2012
|
100 |
|
No violation noted during this evaluation.
|
Added Routine
|
Mar 20, 2013
|
100 |
|
No violation noted during this evaluation.
|
Reinspection
|
Jul 10, 2013
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Added Routine
|
Jul 17, 2013
|
95 |
|
No violation noted during this evaluation.
|
Added Routine
|
Nov 21, 2013
|
100 |
Restaurant representatives - add corrected or new information about RZ's Test Kitchen, 3020 Rucker Avenue, Everett, WA 98201 »