Food Service Inspection Reports
| Facility Details | |
| Business Name | Melting Pot |
| Address | 2121 Pacific AVE |
| Tacoma, WA 98402 | |
| Phone | 253-535-3939 |
|
Service |
Activity Date |
|
FOLLOW UP REINSPECTION (CHG) - Food |
09/04/2018 |
|
No violations present at time of inspection
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Routine Inspection- F&CS |
08/24/2018 |
|
0500 5. Proper methods used to prevent bare hand contact with RTE foods.
Proper methods used to prevent bare hand contact with RTE foods. |
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1400 14. Raw meats below and away from RTE food.
Raw meats below and away from RTE food. |
|
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1600 16. Proper cooling procedures.
Proper cooling procedures. |
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2120 2120. Proper cold holding temperatures.(10 points if over 45F)
Proper cold holding temperatures.(10 points if over 45F) |
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Routine Inspection- F&CS |
03/07/2018 |
|
2110 2110. Proper cold holding temperatures.(5 points if 42F to 45F)
Proper cold holding temperatures.(5 points if 42F to 45F) |
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CTIN 54. Cold Hold Sticker in Use
Cold hold sticker in use at the time of inspection. |
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FOLLOW UP REINSPECTION (CHG) - Food |
11/30/2017 |
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No violations present at time of inspection
|
|
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Routine Inspection- F&CS |
11/17/2017 |
|
0600 6. Adequate hand washing facilities.
Adequate hand washing facilities. |
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1900 19. No room temperature storage; proper use of time as a control, procedures available
No room temperature storage; proper use of time as a control, procedures available |
|
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2120 2120. Proper cold holding temperatures.(10 points if over 45F)
Proper cold holding temperatures.(10 points if over 45F) |
|
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3200 32. Insects, rodents, animals not present; entrance controlled.
Insects, rodents, animals not present; entrance controlled. |
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CDHD 52. Cold Hold Sticker
Cold hold sticker left at establishment. |
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Routine Inspection- F&CS |
07/20/2017 |
|
1600 16. Proper cooling procedures.
Proper cooling procedures. |
|
|
Routine Inspection- F&CS |
03/17/2017 |
|
0600 6. Adequate hand washing facilities.
Adequate hand washing facilities. |
|
|
FOLLOW UP REINSPECTION (CHG) - Food |
11/29/2016 |
|
No violations present at time of inspection
|
|
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Routine Inspection- F&CS |
11/18/2016 |
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1300 13. Food contact surfaces used for raw meat thoroughly cleaned and sanitized.
Food contact surfaces used for raw meat thoroughly cleaned and sanitized. |
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1900 19. No room temperature storage; proper use of time as a control, procedures available
No room temperature storage; proper use of time as a control, procedures available |
|
|
2120 2120. Proper cold holding temperatures.(10 points if over 45F)
Proper cold holding temperatures.(10 points if over 45F) |
|
|
FOLLOW UP REINSPECTION (CHG) - Food |
07/21/2016 |
|
No violations present at time of inspection
|
|
|
Routine Inspection- F&CS |
07/08/2016 |
|
0400 4. Hands washed as required.
Hands washed as required. |
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0900 9. Proper washing fruits and vegetables.
Proper washing fruits and vegetables. |
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1900 19. No room temperature storage; proper use of time as a control, procedures available
No room temperature storage; proper use of time as a control, procedures available |
|
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3200 32. Insects, rodents, animals not present; entrance controlled.
Insects, rodents, animals not present; entrance controlled. |
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|
Routine Inspection- F&CS |
03/25/2016 |
|
0600 6. Adequate hand washing facilities.
Adequate hand washing facilities. |
|
|
2120 2120. Proper cold holding temperatures.(10 points if over 45F)
Proper cold holding temperatures.(10 points if over 45F) |
|
