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Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
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Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
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Improper cooling methods used.
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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.
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Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
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The physical facilities shall be cleaned as often as necessary to keep them clean.
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Routine
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Jan 25, 2008
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86 |
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