Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
|
Routine
|
Jul 24, 2008
|
90 |
-
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.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Jul 23, 2009
|
89 |
-
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.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Reinspection
|
Sep 17, 2009
|
89 |
-
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.
|
Reinspection
|
Dec 8, 2009
|
90 |
-
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.
-
Equipment in good repair & adjusted per manufacturer's specs; Scratched cutting boards resurfaced or discarded
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
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.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Jul 27, 2010
|
80 |
No violation noted during this evaluation.
|
Reinspection
|
Aug 11, 2010
|
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.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
|
Routine
|
May 19, 2011
|
89 |
No violation noted during this evaluation.
|
Reinspection
|
Jun 9, 2011
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Feb 10, 2012
|
94 |
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