Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Raw shell eggs may not be pooled.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Sep 2, 2009
|
77 |
-
3 compartment sink, large enough to immerse largest utensil with adequate drainboards provided
-
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing lavatories used by food employees.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance 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.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Improper cooling methods used.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
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.
|
Routine
|
Jan 5, 2010
|
77 |
No violation noted during this evaluation.
|
Reinspection
|
Apr 15, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
May 21, 2010
|
100 |
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Improper cooling methods used.
|
Routine
|
Aug 9, 2011
|
98 |
No violation noted during this evaluation.
|
Routine
|
May 21, 2013
|
100 |
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