Inspection Results

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Facility Details
Business Name	YUMMY TERYAKI
Address	622 1ST AV N
	Seattle, WA 98109
Phone

Inspection Type		Date	Score
.
Routine Inspection/Field Review		06/18/2010	5
	-Food worker card not available or current, new food workers not trained
.
Routine Inspection/Field Review		01/27/2010	10
	-Food worker card not available or current, new food workers not trained
	-Proper Consumer Advisory not posted for raw or undercooked foods
.
Routine Inspection/Field Review		12/16/2009	5
	-Food worker card not available or current, new food workers not trained
.
Routine Inspection/Field Review		08/24/2009	18
	-Improper thawing methods used
	-Improper methods used to prevent bare hand contact with ready-to-eat foods
.
Routine Inspection/Field Review		04/22/2009	21
	-Food not protected from potential contamination during preparation, storage, display
	-Wiping cloths improperly used, stored
	-Food workers eating, tasting, drinking, smoking in food preparation areas
	-In-use utensils improperly stored
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
.
Consultation/Education - Field		01/26/2009	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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