Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Single-use gloves only used for one task; Appropriate gloves used for job task being performed
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Jul 24, 2008
|
98 |
No violation noted during this evaluation.
|
Routine
|
Jan 29, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jul 21, 2009
|
100 |
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jan 22, 2010
|
94 |
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Complaint
|
Mar 25, 2010
|
99 |
No violation noted during this evaluation.
|
Routine
|
Sep 21, 2010
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
May 13, 2011
|
95 |
-
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.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
|
Routine
|
Feb 3, 2012
|
94 |
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Oct 22, 2012
|
90 |
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