Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jan 14, 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.
|
Routine
|
Aug 26, 2008
|
90 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Mar 23, 2009
|
95 |
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Nov 6, 2009
|
99 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Complaint
|
Nov 3, 2010
|
95 |
No violation noted during this evaluation.
|
Routine
|
Nov 3, 2010
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Mar 16, 2011
|
100 |
-
4-101.14 Copper, Use Limitation. (A) Except as specified in ¶ (B) of this section, copper and copper alloys such as brass may not be used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator. (B) Copper and copper alloys may be used in contact with beer brewing ingredients that have a pH below 6 in the prefermentation and fermentation steps of a beer brewing operation such as a brewpub or microbrewery.
-
Equipment in good repair & adjusted per manufacturer's specs; Scratched cutting boards resurfaced or discarded
|
Routine
|
Dec 14, 2012
|
98 |
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