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.
-
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.
|
Routine
|
Jul 23, 2008
|
90 |
No violation noted during this evaluation.
|
Reinspection
|
Sep 3, 2008
|
100 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Food employees shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
-
Food shall be protected from cross contamination by separating raw animal foods from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables and cooked ready-to-eat food; Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding and display.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
In-use utensils properly stored between uses
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
|
Routine
|
Apr 28, 2009
|
75 |
No violation noted during this evaluation.
|
Complaint
|
Dec 8, 2009
|
100 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Apr 8, 2010
|
94 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
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
|
Jul 22, 2010
|
97 |
No violation noted during this evaluation.
|
Complaint
|
Dec 9, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Dec 9, 2010
|
100 |
-
Food not contaminated by another source
|
Routine
|
Mar 25, 2011
|
99 |
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Jul 19, 2011
|
99 |
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Improper cooling methods used.
|
Routine
|
Mar 26, 2012
|
98 |
No violation noted during this evaluation.
|
Reinspection
|
Apr 5, 2012
|
100 |
-
Food contact surfaces are not being sanitized as required.
|
Routine
|
Dec 4, 2012
|
95 |
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