Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
|
Routine
|
Apr 22, 2008
|
83 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Reinspection
|
May 6, 2008
|
95 |
-
In-use utensils properly stored between uses
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Aug 12, 2008
|
94 |
-
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 thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Mar 2, 2009
|
79 |
|
No violation noted during this evaluation.
|
Complaint
|
Aug 25, 2009
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
Sep 14, 2009
|
100 |
-
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.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Apr 13, 2010
|
92 |
-
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.
-
Equipment/utensils/linens stored 6'' off the floor in a clean, dry location & not stored in prohibited areas
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Aug 31, 2010
|
91 |
-
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.
-
In-use utensils properly stored between uses
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Jan 11, 2011
|
93 |
-
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.
-
Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
|
Routine
|
May 3, 2011
|
94 |
|
No violation noted during this evaluation.
|
Complaint
|
May 3, 2011
|
100 |
-
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.
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Oct 4, 2011
|
85 |
-
Equipment not maintained.
-
Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Mar 27, 2012
|
89 |
|
No violation noted during this evaluation.
|
Complaint
|
Jun 8, 2012
|
100 |
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
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
|
Dec 18, 2012
|
97 |
-
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
|
Oct 29, 2013
|
98 |
Restaurant representatives - add corrected or new information about Fred Meyer #681 / Deli, 2801 Bickford Ave N, Snohomish, WA 98290 »