Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
|
No violation noted during this evaluation.
|
Routine
|
May 21, 2008
|
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.
-
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.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
|
Routine
|
Oct 30, 2008
|
78 |
-
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 on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
Improper cooling methods used.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Reinspection
|
Nov 25, 2008
|
83 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Reinspection
|
Dec 16, 2008
|
90 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Reinspection
|
Jan 12, 2009
|
90 |
|
No violation noted during this evaluation.
|
Reinspection
|
Jan 13, 2009
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Equipment not maintained.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
In-use utensils properly stored between uses
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jul 14, 2009
|
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.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Reinspection
|
Aug 25, 2009
|
90 |
-
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.
|
Reinspection
|
Aug 26, 2009
|
95 |
|
No violation noted during this evaluation.
|
Reinspection
|
Aug 28, 2009
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Equipment not maintained.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
May 10, 2010
|
89 |
|
No violation noted during this evaluation.
|
Reinspection
|
Jun 1, 2010
|
100 |
-
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.
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
|
Routine
|
Nov 2, 2010
|
83 |
-
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.
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
May 9, 2011
|
80 |
-
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.
-
In-use utensils properly stored between uses
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Oct 10, 2011
|
92 |
-
In-use utensils properly stored between uses
|
Routine
|
Apr 30, 2012
|
99 |
|
No violation noted during this evaluation.
|
Complaint
|
Jun 6, 2012
|
100 |
-
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.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Aug 20, 2012
|
88 |
|
No violation noted during this evaluation.
|
Reinspection
|
Aug 20, 2012
|
100 |
-
Cut leafy greens and sliced tomatoes must be held at 41F or below.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Sep 23, 2013
|
90 |
Restaurant representatives - add corrected or new information about Sbarro #614, 3000 184th St SW #848, Lynnwood, WA 98037 »