Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Apr 14, 2008
|
89 |
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Reinspection
|
May 2, 2008
|
94 |
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Raw shell eggs may not be pooled.
|
Routine
|
Aug 25, 2008
|
94 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
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.
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Improper cooling methods used.
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Feb 18, 2009
|
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
-
Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
-
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.
|
Routine
|
Nov 12, 2009
|
95 |
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
|
Reinspection
|
Dec 4, 2009
|
99 |
No violation noted during this evaluation.
|
Routine
|
Mar 22, 2010
|
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 with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned as specified according to the Food Code.
-
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 1, 2011
|
87 |
No violation noted during this evaluation.
|
Reinspection
|
Apr 22, 2011
|
100 |
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