Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
-
Improper cooling methods used.
-
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.
|
Routine
|
Feb 29, 2008
|
93 |
-
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.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Aug 21, 2008
|
89 |
-
In-use utensils properly stored between uses
-
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.
-
Restricted Use Pesticides - Restricted use pesticides did not meet the requirements specified in the Food Code.
|
Routine
|
Jun 8, 2009
|
93 |
-
Improper cooling methods used.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Dec 8, 2009
|
98 |
-
Backflow prevention device or air gap provided on plumbing fixtures as required *
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
-
Restricted Use Pesticides - Restricted use pesticides did not meet the requirements specified in the Food Code.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Aug 16, 2010
|
79 |
-
Improper cooling methods used.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Mar 14, 2011
|
89 |
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Single-service/use items stored 6" off the floor in a 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
|
Sep 20, 2011
|
95 |
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Apr 16, 2012
|
94 |
-
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.
|
Routine
|
Feb 19, 2013
|
95 |
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