Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Routine
|
Mar 24, 2008
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
-
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.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
|
Routine
|
Sep 25, 2008
|
87 |
No violation noted during this evaluation.
|
Reinspection
|
Oct 21, 2008
|
100 |
-
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.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
[multiple violations]
|
Routine
|
Mar 31, 2009
|
99 |
No violation noted during this evaluation.
|
Routine
|
Mar 18, 2010
|
100 |
-
Compliance with Food Law - Food is being obtained from sources that do not comply with the Food Code.
-
Food not contaminated by another source
-
In-use utensils properly stored between uses
-
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
|
Sep 20, 2010
|
92 |
No violation noted during this evaluation.
|
Complaint
|
Dec 21, 2010
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
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.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Feb 1, 2011
|
98 |
No violation noted during this evaluation.
|
Complaint
|
Feb 1, 2011
|
100 |
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