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.
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Food not contaminated by another source
-
Food, ambient air & water thermometers accurate in the intended range of use
|
Routine
|
May 5, 2008
|
83 |
No violation noted during this evaluation.
|
Reinspection
|
May 6, 2008
|
100 |
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Sep 12, 2008
|
99 |
No violation noted during this evaluation.
|
Reinspection
|
Oct 20, 2008
|
100 |
No violation noted during this evaluation.
|
Reinspection
|
Oct 22, 2008
|
100 |
-
Improper cooling methods used.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Nov 12, 2009
|
98 |
No violation noted during this evaluation.
|
Routine
|
Apr 27, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Dec 2, 2010
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Jun 29, 2011
|
95 |
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Improper cooling methods used.
-
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
|
Dec 15, 2011
|
97 |
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