Food Service Inspection Reports

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Facility Details
Business Name Sapporo Sushi & Roll Teriyaki Rest
Address 4803 Pacific Hwy
  Fife, WA 98424
Phone 253-922-5656


Service

Activity Date

FOLLOW UP REINSPECTION (CHG) - Food

06/15/2016

No violations present at time of inspection

FOLLOW UP REINSPECTION (CHG) - Food

06/06/2016

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

FOLLOW UP REINSPECTION (CHG) - Food

05/24/2016

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

Routine Inspection- F&CS

05/10/2016

1400 14. Raw meats below and away from RTE food.

Raw meats below and away from RTE food.

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)

3000 30. Proper thawing methods used.

Proper thawing methods used.

FOLLOW UP REINSPECTION (CHG) - Food

01/11/2016

No violations present at time of inspection

Routine Inspection- F&CS

12/30/2015

0600 6. Adequate hand washing facilities.

Adequate hand washing facilities.

0900 9. Proper washing fruits and vegetables.

Proper washing fruits and vegetables.

1400 14. Raw meats below and away from RTE food.

Raw meats below and away from RTE food.

1600 16. Proper cooling procedures.

Proper cooling procedures.

4200 42. Food-contact surfaces maintained, cleaned, sanitized.

Food-contact surfaces maintained, cleaned, sanitized.

Routine Inspection- F&CS

06/10/2015

1200 12. Proper shellfish identification; proper parasite destruction procedures for fish

Proper shellfish identification; proper parasite destruction procedures for fish

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

12/02/2014

No violations present at time of inspection

Routine Inspection- F&CS

11/17/2014

0400 PREVENTING CONTAMINATION BY HANDS

Hands washed as required.

0500 PREVENTING CONTAMINATION BY HANDS

Proper methods used to prevent bare hand contact with RTE foods.

1400 FOOD PROTECTED FROM CROSS CONTAMINATION

Raw meats below and away from RTE food.

1900 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

No room temperature storage; proper use of time as a control, procedures available

3300 PROTECTION FROM CONTAMINATION

Potential food contamination prevented during preparation, storage, display.

3700 PROPER USE OF UTENSILS

In-use utensils: properly stored.

4900 PHYSICAL FACILITIES

Adequate ventilation; lighting; designated areas used.

FOLLOW UP REINSPECTION (CHG) - Food

05/06/2014

No violations present at time of inspection

Routine Inspection- F&CS

04/22/2014

0400 PREVENTING CONTAMINATION BY HANDS

Hands washed as required.

0500 PREVENTING CONTAMINATION BY HANDS

Proper methods used to prevent bare hand contact with RTE foods.

0600 PREVENTING CONTAMINATION BY HANDS

Adequate hand washing facilities.

1400 FOOD PROTECTED FROM CROSS CONTAMINATION

Raw meats below and away from RTE food.

1600 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

Proper cooling procedures.

1900 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

No room temperature storage; proper use of time as a control, procedures available