Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Mar 26, 2008
|
99 |
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Jul 1, 2008
|
99 |
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Oct 1, 2008
|
95 |
No violation noted during this evaluation.
|
Routine
|
Jan 15, 2009
|
100 |
-
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.
|
Routine
|
Apr 28, 2009
|
95 |
No violation noted during this evaluation.
|
Routine
|
Jul 28, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Dec 1, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 31, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jun 29, 2012
|
100 |
-
5-205.15 System Maintained in Good Repair. A plumbing system shall be: (A) Repaired according to law; and (B) Maintained in good repair.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Sep 7, 2012
|
98 |
-
Food not contaminated by another source
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Dec 7, 2012
|
98 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Nov 12, 2013
|
95 |
No violation noted during this evaluation.
|
Reinspection
|
Nov 14, 2013
|
100 |
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