- Non-Food - Contact Surfaces Maintained And Clean
- Wiping Cloths Properly Used, Stored; Proper Sanitizer
- Hands Washed As Required
- Proper Cooking Time And Temperature; Proper Use Of Non-Continuous Cooking
- Accurate Thermometer Provided And Used To Evaluate Temperature Of Phf
- Proper Barriers Used To Prevent Bare Hand Contact With Ready To Eat Foods
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
- Proper Hot Holding Temperatures (Less Than130 Degrees)
- Pic Certified By Accredited Program, Or Compliance With Code, Or Correct Answers
- Food Contact Surfaces And Utensils Used For Raw Meat Thoroughly Cleaned And Sanitized. No Cross Contamination
|
Oct 01, 2015 | Routine Inspection/Field Review | 143 | 8 | 2 |
- Hands Washed As Required
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
- Proper Cooling Procedures
|
Apr 06, 2015 | Return Inspection | 60 | 3 | 0 |
- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
- Proper Labeling, Signage
- In-Use Utensils Properly Stored
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
- Hands Washed As Required
- Accurate Thermometer Provided And Used To Evaluate Temperature Of Phf
- Food Worker Cards Current For All Food Workers; New Food Workers Trained
- No Room Temperature Storage; Proper Use Of Time As A Control
- Proper Cooling Procedures
- Toxic Substances Properly Identified, Stored, Used.
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
- Proper Hot Holding Temperatures (Less Than130 Degrees)
- Proper Cooking Time And Temperature; Proper Use Of Non-Continuous Cooking
|
Feb 12, 2015 | Routine Inspection/Field Review | 173 | 10 | 3 |
No violation noted during this evaluation. | Jan 20, 2015 | Consultation/Education - Field | 0 | 0 | 0 |
- Proper Thawing Methods Used
|
Sep 18, 2014 | Routine Inspection/Field Review | 3 | 0 | 1 |
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