- Proper Barriers Used To Prevent Bare Hand Contact With Ready To Eat Foods
- Proper Cold Holding Temperatures ( 42 Degrees F To 45 Degrees F)
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Jun 12, 2015 | Routine Inspection/Field Review | 30 | 2 | 0 |
No violation noted during this evaluation. | Jan 05, 2015 | Consultation/Education - Field | 0 | 0 | 0 |
No violation noted during this evaluation. | Oct 23, 2014 | Routine Inspection/Field Review | 0 | 0 | 0 |
- Proper Barriers Used To Prevent Bare Hand Contact With Ready To Eat Foods
|
Jun 16, 2014 | Routine Inspection/Field Review | 25 | 1 | 0 |
No violation noted during this evaluation. | Jan 14, 2014 | Consultation/Education - Field | 0 | 0 | 0 |
- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
- Food - Contact Surfaces Maintained, Cleaned, Sanitized
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
- Proper Shellstock Identification; Wild Mushroom Id; Parasite Destruction Procedures For Fish
- Proper Cooling Procedures
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Dec 18, 2013 | Routine Inspection/Field Review | 50 | 3 | 2 |
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