Inspection Results

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Facility Details
Business Name	UNIVERSITY TERIYAKI
Address	4108 UNIVERSITY WAY NE
	Seattle, WA 98105
Phone

Inspection Type		Date	Score
.
Routine Inspection/Field Review		08/20/2010	63
	-Improper cold holding temperatures (>45° F)
	-Inadequate equipment for temperature control
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-Insects, rodents, animals present; entrance uncontrolled
	-Food workers: poor hygiene, dirty clothes, no hair restraints
	-Food not protected from potential contamination during preparation, storage, display
	-Improper cooling procedures
.
Return Inspection		04/09/2010	15
	-Food worker card not available or current, new food workers not trained
	-Improper cold holding temperatures (>45° F)
.
Routine Inspection/Field Review		04/08/2010	133
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-Food worker card not available or current, new food workers not trained
	-Food workers eating, tasting, drinking, smoking in food preparation areas
	-Food not protected from potential contamination during preparation, storage, display
	-Inadequate hand washing facilities
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Improper thawing methods used
	-Food contact surfaces not maintained, clean, sanitized
	-Improper hot holding temperatures (< 130° F )
	-Improper cooling procedures
	-Improper cold holding temperatures (>45° F)
	-Room temperature storage, improper use of time as a control, procedures not available
	-Inadequate equipment for temperature control
.
Consultation/Education - Field		11/09/2009	N/A
.
Return Inspection		07/28/2009	0
.
Routine Inspection/Field Review		07/28/2009	56
	-Hands not washed as required
	-Room temperature storage, improper use of time as a control, procedures not available
	-Improper thawing methods used
	-Inadequate hand washing facilities
	-Food workers eating, tasting, drinking, smoking in food preparation areas
.
Return Inspection		06/17/2009	35
	-Room temperature storage, improper use of time as a control, procedures not available
	-Inadequate hand washing facilities
.
Routine Inspection/Field Review		04/15/2009	68
	-Non-food contact surfaces not maintained, clean, sanitized
	-Improper cooling procedures
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-Food worker card not available or current, new food workers not trained
	-Improper methods used to prevent bare hand contact with ready-to-eat foods
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
.
Return Inspection		04/15/2009	30
	-Improper cooling procedures
.
Routine Inspection/Field Review		02/17/2009	75
	-Improper handling of pooled eggs
	-Food and non-food contact surfaces not properly used and constructed; non-cleanable
	-Improper cooling procedures
	-Improper hot holding temperatures (< 130° F )
	-Improper cold holding temperatures (>45° F)
.
Consultation/Education - Field		09/10/2008	N/A

Inspection violations and points

Inspections are based on regulations to eliminate risk factors for food borne disease. Every violation of these regulations is color coded and has a numerical value based on the amount of risk they create.

-Red critical violations: These are violations with the highest risk of causing food borne disease. One red critical violation equals an unsatisfactory inspection. Environmental Health Specialists work with operators to make sure that red critical violations are corrected before they leave the establishment.

-Blue violations: These are violations related to the maintenance of the establishment and cleanliness.

35 or more red critical violation points require a re-inspection within 14 days.
90 or more red critical violation points require the establishment be closed.
120 or more total (red & blue) points also requires the establishment be closed.

Establishments are allowed to reopen when they have remedied the conditions that led to the closure, submitted a plan of correction to prevent recurrences, amd obtained a reinspection.

Click here to learn about the terms we use

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Last Updated: 09/02/2010

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