Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
Routine
Jun 11, 2008
95
No violation noted during this evaluation.
Reinspection
Jun 12, 2008
100
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.
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
Routine
May 20, 2009
80
No violation noted during this evaluation.
Reinspection
May 21, 2009
100
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 sink shall be provided with a supply of hand soap.
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