Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
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
|
Jun 12, 2008
|
93 |
No violation noted during this evaluation.
|
Routine
|
Jun 25, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jul 28, 2009
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Jun 3, 2010
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Routine
|
Jun 3, 2010
|
95 |
No violation noted during this evaluation.
|
Reinspection
|
Jul 22, 2010
|
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.
-
C) The person in charge of a mobile food unit must operate the mobile food unit from an approved commissary or servicing area and shall return to such location for supplies, thorough cleaning, and other servicing activities, as approved in a plan of operation. When not in operation, a mobile food unit must be stored at an approved servicing area or other approved location.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
-
Food may not be cooled on mobile vehicles.
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
Thermometers calibrated per manufacturer's specs
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Aug 31, 2011
|
75 |
-
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
|
Apr 12, 2013
|
90 |
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