Restaurant: Teriyaki Time #2
Address: 5800 198th St SW #36B,
Lynnwood,
WA98036
Phone: (425) 773-3525
Type: Restaurant
Total inspections: 3
Last inspection: Nov 9, 2009
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
Each handwashing sink shall be provided with a supply of hand soap.
Equipment/utensils/thermometers designed & constructed for durability *
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas.
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
Routine
May 14, 2008
82
Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
Routine
Nov 13, 2008
98
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
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.
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.
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
The permit to Operate from SnohomishHealth District must be posted in a location in the food establishment that is conspicuous to consumers.
The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used and litter.
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
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