Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
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.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Oct 14, 2008
|
79 |
No violation noted during this evaluation.
|
Complaint
|
Dec 2, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Feb 25, 2010
|
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.
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cleaning Procedure - Food employees did not use the proper cleaning procedure to clean their hands and exposed portions of their arms.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
|
Routine
|
May 13, 2010
|
80 |
No violation noted during this evaluation.
|
Reinspection
|
May 20, 2010
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Aug 30, 2010
|
93 |
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
|
Routine
|
Mar 22, 2011
|
99 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
May 24, 2011
|
97 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Concentration of sanitizer solution determined by use of test kit
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Aug 30, 2011
|
97 |
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