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.
-
Thermometer for testing sanitizing water temperature &/or test kit for measuring sanitizer concentration provided
|
Routine
|
Jan 11, 2008
|
94 |
-
Equipment not maintained.
|
Routine
|
May 22, 2008
|
99 |
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Feb 6, 2009
|
94 |
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Apr 16, 2009
|
99 |
No violation noted during this evaluation.
|
Reinspection
|
Jun 4, 2009
|
100 |
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
|
Routine
|
Nov 18, 2009
|
90 |
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
|
Reinspection
|
Nov 24, 2009
|
95 |
No violation noted during this evaluation.
|
Routine
|
Mar 17, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jan 19, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
May 17, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 21, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Nov 25, 2013
|
100 |
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