- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
- No Room Temperature Storage; Proper Use Of Time As A Control
- Proper Consumer Advisory Posted For Raw Or Undercooked Foods
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Aug 19, 2015 | Return Inspection | 40 | 3 | 0 |
- Food - Contact Surfaces Maintained, Cleaned, Sanitized
- Proper Barriers Used To Prevent Bare Hand Contact With Ready To Eat Foods
- No Room Temperature Storage; Proper Use Of Time As A Control
- Hands Washed As Required
- Proper Hot Holding Temperatures (Less Than130 Degrees)
- Proper Consumer Advisory Posted For Raw Or Undercooked Foods
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
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Aug 05, 2015 | Routine Inspection/Field Review | 115 | 6 | 1 |
- Adequate Ventilation, Lighting; Designated Areas Used
- Adequate Handwashing Facilities
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Mar 02, 2015 | Routine Inspection/Field Review | 12 | 1 | 1 |
No violation noted during this evaluation. | Dec 08, 2014 | Consultation/Education - Field | 0 | 0 | 0 |
- Adequate Ventilation, Lighting; Designated Areas Used
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Jul 02, 2014 | Return Inspection | 2 | 0 | 1 |
- Proper Thawing Methods Used
- Proper Eating, Tasting, Drinking, Or Tobacco Use
- Adequate Ventilation, Lighting; Designated Areas Used
- Proper Cooling Procedures
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
- Food Worker Cards Current For All Food Workers; New Food Workers Trained
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Jun 17, 2014 | Routine Inspection/Field Review | 48 | 3 | 3 |
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