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

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

Routine Inspection- F&CS

10/02/2013

1400 FOOD PROTECTED FROM CROSS CONTAMINATION

Raw meats below and away from RTE food.

1600 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

Proper cooling procedures.

3700 PROPER USE OF UTENSILS

In-use utensils: properly stored.

Routine Inspection- F&CS

05/16/2013

1400 FOOD PROTECTED FROM CROSS CONTAMINATION

Raw meats below and away from RTE food.

1710 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

Proper hot holding temperatures. (If between 130°F to 134°F 5 points)