Inspection Results

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Facility Details
Business Name	TOYODA SUSHI RESTAURANT
Address	12543 LAKE CITY WAY NE
	Seattle, WA 98125
Phone	206-367-7972

Inspection Type		Date	Score
.
Routine Inspection/Field Review		08/19/2010	40
	-Hands not washed as required
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Garbage, refuse not properly disposed; facilities not maintained
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
	-Food not protected from potential contamination during preparation, storage, display
	-Improper cold holding temperatures (>45° F)
.
Routine Inspection/Field Review		03/04/2010	18
	-Food contact surfaces not maintained, clean, sanitized
	-Wiping cloths improperly used, stored
	-Food not protected from potential contamination during preparation, storage, display
	-Garbage, refuse not properly disposed; facilities not maintained
.
Consultation/Education - Field		11/18/2009	N/A
.
Routine Inspection/Field Review		09/09/2009	45
	-Improper methods used to prevent bare hand contact with ready-to-eat foods
	-Food worker card not available or current, new food workers not trained
	-Toxic substances improperly identified, stored and used
	-Inadequate hand washing facilities
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Non-food contact surfaces not maintained, clean, sanitized
.
Routine Inspection/Field Review		03/14/2009	52
	-Wiping cloths improperly used, stored
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Hands not washed as required
	-Improper hot holding temperatures (< 130° F )
	-Food worker card not available or current, new food workers not trained
.
Consultation/Education - Field		11/15/2008	N/A
.
Consultation/Education - Field		11/15/2008	N/A
.
Routine Inspection/Field Review		09/10/2008	33
	-Wiping cloths improperly used, stored
	-Non-food contact surfaces not maintained, clean, sanitized
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-In-use utensils improperly stored
	-Inadequate hand washing facilities
	-Toxic substances improperly identified, stored and used

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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