Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
A food preparation sink may not be used for handwashing (see violation #4), utensil washing, or other activities that could contaminate food.
-
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.
-
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.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Food was found in poor condition, unsafe or adulterated. Unapproved additives are being used.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Unpackaged food protected from environmental contamination during prep
|
Routine
|
Jul 1, 2011
|
79 |
-
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.
-
Cooling - Cooked potentially hazardous food was not cooled 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.
-
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.
-
Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
-
Food not contaminated by another source
-
Food was found in poor condition, unsafe or adulterated. Unapproved additives are being used.
-
Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
-
Improper cooling methods used.
-
Insect control devices properly designed & installed
-
Linens & napkins not used in contact with food unless as a liner in the service of food & replaced each time
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
-
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
-
Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.
-
Restriction - Poisonous or toxic materials that are not required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food establishment.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Complaint
|
Jul 22, 2011
|
49 |
-
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.
-
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.
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
-
Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
-
Restriction - Poisonous or toxic materials that are not required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food establishment.
|
Reinspection
|
Jul 25, 2011
|
75 |
Restaurant representatives - add corrected or new information about Taqueria Oaxaca Restaurant, 1130 Broadway #C, Everett, WA 98201 »