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.
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
-
Food employees shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
-
Restricted Use Pesticides - Restricted use pesticides did not meet the requirements specified in the Food Code.
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Oct 2, 2008
|
70 |
-
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
|
Reinspection
|
Oct 17, 2008
|
95 |
-
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.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
-
Unpackaged food protected from environmental contamination during prep
|
Routine
|
Dec 30, 2009
|
92 |
-
5-205.15 System Maintained in Good Repair. A plumbing system shall be: (A) Repaired according to law; and (B) Maintained in good repair.
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Parasite Destruction - Parasite destruction in certain species of fish was not performed by either feezing and storing at a temperature of -20°C (-4°F) or below for 168 hours (7 days) in a freezer; or freezing at -35°C (-31°F) or below until solid and then storing at -35°C (-31°F) for 15 hours.
|
Routine
|
Sep 2, 2010
|
88 |
No violation noted during this evaluation.
|
Reinspection
|
Sep 10, 2010
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Jul 14, 2011
|
95 |
No violation noted during this evaluation.
|
Routine
|
Apr 20, 2012
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 21, 2013
|
100 |
Restaurant representatives - add corrected or new information about Toyama Restaurant, 10121 Evergreen Wy #1, Everett, WA 98204 »