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 thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Jun 2, 2008
|
94 |
No violation noted during this evaluation.
|
Reinspection
|
Jun 9, 2008
|
100 |
-
Each handwashing sink shall be provided with a supply of hand soap.
|
Routine
|
Mar 19, 2009
|
95 |
No violation noted during this evaluation.
|
Routine
|
Apr 15, 2010
|
100 |
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Nov 16, 2010
|
95 |
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Apr 11, 2011
|
99 |
-
A food preparation sink may not be used for handwashing (see violation #4), utensil washing, or other activities that could contaminate food.
-
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.
-
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.
-
Improper cooling methods used.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Nov 3, 2011
|
91 |
-
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.
|
Routine
|
Oct 31, 2012
|
99 |
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