Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
Unpackaged food protected from environmental contamination during prep
Routine
Dec 18, 2007
98
All of the employees must have valid foodworker cards and cards must be available for inspection.
In-use utensils properly stored between uses
Routine
Sep 23, 2008
94
All of the employees must have valid foodworker cards and cards must be available for inspection.
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
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.
Each handwashing sink shall be provided with a supply of hand soap.
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.
Each handwashing sink shall be provided with a supply of hand soap.
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