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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.
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All of the employees must have valid foodworker cards and cards must be available for inspection.
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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.
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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.
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Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
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Improper cooling methods used.
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In-use utensils properly stored between uses
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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.
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Routine
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Feb 5, 2009
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68 |
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