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.
Food not contaminated by another source
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
Improper cooling methods used.
Raw shell eggs may not be pooled.
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
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