Miyako's Teriyaki & Wok, 13112 39th Ave SE #D, Everett, WA 98208 - Restaurant inspection findings and violations

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Business Info

Restaurant: Miyako's Teriyaki & Wok
Address: 13112 39th Ave SE #D, Everett, WA 98208
Phone: (425) 338-7620
Type: Restaurant
Total inspections: 3
Last inspection: Oct 29, 2013
Score
(the higher the better)
32
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
No violation noted during this evaluation. Routine Jun 19, 2013 100
  • 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.
  • Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
  • Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code
  • Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
  • Each handwashing sink shall be provided with a supply of hand soap.
  • Food contact surfaces and utensils are not clean to sight and touch.
  • Food contact surfaces are not being sanitized as required.
  • 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.
  • Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
  • Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
  • Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
  • Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
  • 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.
Routine Oct 29, 2013 32
No violation noted during this evaluation. Reinspection Oct 30, 2013 100

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Distance
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