Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Improper cooling methods used.
-
Raw shell eggs may not be pooled.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Apr 10, 2008
|
93 |
-
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.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
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.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
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.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Dec 9, 2008
|
73 |
No violation noted during this evaluation.
|
Reinspection
|
Dec 12, 2008
|
100 |
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Hot foods at temporary food establishments are not kept hot.
|
Routine
|
Apr 3, 2009
|
90 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
In-use utensils properly stored between uses
-
Raw shell eggs may not be pooled.
|
Routine
|
Sep 24, 2009
|
93 |
No violation noted during this evaluation.
|
Reinspection
|
Oct 7, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jan 21, 2010
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Jul 21, 2010
|
95 |
No violation noted during this evaluation.
|
Routine
|
Mar 3, 2011
|
100 |
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Sep 21, 2011
|
95 |
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Nov 1, 2012
|
95 |
-
5-205.15 System Maintained in Good Repair. A plumbing system shall be: (A) Repaired according to law; and (B) Maintained in good repair.
-
Raw shell eggs may not be pooled.
|
Routine
|
May 13, 2013
|
94 |
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