Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
May 28, 2008
|
95 |
-
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.
-
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
-
In-use utensils properly stored between uses
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Sep 30, 2008
|
79 |
No violation noted during this evaluation.
|
Reinspection
|
Oct 22, 2008
|
100 |
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Sep 29, 2009
|
99 |
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
|
Routine
|
Dec 8, 2010
|
99 |
No violation noted during this evaluation.
|
Complaint
|
Dec 8, 2010
|
100 |
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