Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
-
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.
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
|
Routine
|
Jan 25, 2008
|
93 |
-
Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
|
Routine
|
Jun 2, 2008
|
90 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Dec 4, 2008
|
91 |
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Records, Creation & Retention - The person in charge failed to record the freezing temperature and time to which the fish are subjected and/or retain the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Jul 24, 2009
|
96 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
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
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Mar 16, 2010
|
88 |
-
A handwashing facility shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
In-use utensils properly stored between uses
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Sep 13, 2010
|
87 |
-
A food preparation sink may not be used for handwashing (see violation #4), utensil washing, or other activities that could contaminate food.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Mar 29, 2011
|
88 |
-
Conditions of use - Poisonous or toxic materials shall be: used according to law and the Food Code.
-
Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
In-use utensils properly stored between uses
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Aug 30, 2011
|
78 |
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Feb 13, 2012
|
97 |
-
Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
-
Food not contaminated by another source
-
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.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
In-use utensils properly stored between uses
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Parasite Destruction - Parasite destruction in certain species of fish was not performed by either feezing and storing at a temperature of -20°C (-4°F) or below for 168 hours (7 days) in a freezer; or freezing at -35°C (-31°F) or below until solid and then storing at -35°C (-31°F) for 15 hours.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Jun 18, 2012
|
75 |
Restaurant representatives - add corrected or new information about Midori Teriyaki, 1912 201st Pl SE #208, Bothell, WA 98012 »