Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
Equipment/utensils/thermometers designed & constructed for durability *
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
Improper cooling methods used.
In-use utensils properly stored between uses
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas.
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
The physical facilities shall be cleaned as often as necessary to keep them clean.
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
Routine
May 22, 2008
81
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
Reinspection
Jun 5, 2008
98
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
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