Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
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.
|
Routine
|
Apr 25, 2008
|
88 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Routine
|
Nov 18, 2008
|
95 |
No violation noted during this evaluation.
|
Reinspection
|
Nov 21, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Nov 3, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
May 14, 2010
|
100 |
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Apr 29, 2011
|
94 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Oct 18, 2011
|
95 |
No violation noted during this evaluation.
|
Routine
|
Mar 7, 2012
|
100 |
No violation noted during this evaluation.
|
Routine
|
Nov 8, 2013
|
100 |
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