Food Service Inspection Reports
| Facility Details | |
| Business Name | Sapporo Sushi & Roll Teriyaki Rest. |
| Address | 4803 Pacific Hwy |
| Fife, WA 98424 | |
| Phone | 253-922-5656 |
|
Service |
Activity Date |
|
Routine Inspection- F&CS |
05/16/2013 |
|
1400 FOOD PROTECTED FROM CROSS CONTAMINATION
Raw meats below and away from RTE food. |
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1710 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE
Proper hot holding temperatures. (If between 130 degrees F to 134 degrees F 5 points) |
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FOLLOW UP REINSPECTION (CHG) - Food |
10/09/2012 |
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No violations present at time of inspection
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FOLLOW UP REINSPECTION (CHG) - Food |
09/11/2012 |
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1900 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE
No room temperature storage; proper use of time as a control, procedures available |
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Routine Inspection- F&CS |
08/21/2012 |
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1900 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE
No room temperature storage; proper use of time as a control, procedures available |
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2120 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE
Proper cold holding temperatures.(10 points if over 45 degrees F) |
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4000 UTENSILS, EQUIPMENT, AND VENDING
Food and non-food surfaces properly used and constructed; cleanable. |
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4300 UTENSILS, EQUIPMENT, AND VENDING
Non-food contact surfaces maintained and clean. |
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FOLLOW UP REINSPECTION (CHG) - Food |
02/07/2012 |
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No violations present at time of inspection
|
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Routine Inspection- F&CS |
01/26/2012 |
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0200 DEMONSTRATION OF KNOWLEDGE
Food Worker Cards current for all food workers; new food workers trained. |
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0400 PREVENTING CONTAMINATION BY HANDS
Hands washed as required. |
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0600 PREVENTING CONTAMINATION BY HANDS
Adequate hand washing facilities. |
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1400 FOOD PROTECTED FROM CROSS CONTAMINATION
Raw meats below and away from RTE food. |
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1600 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE
Proper cooling procedures. |
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1900 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE
No room temperature storage; proper use of time as a control, procedures available |
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2300 CONSUMER ADVISORY
Proper Consumer Advisory posted for raw or undercooked foods. |
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3000 FOOD TEMPERATURE CONTROL
Proper thawing methods used. |
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3700 PROPER USE OF UTENSILS
In-use utensils: properly stored. |
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Routine Inspection- F&CS |
07/28/2011 |
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0200 DEMONSTRATION OF KNOWLEDGE
Food Worker Cards current for all food workers; new food workers trained. |
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0500 PREVENTING CONTAMINATION BY HANDS
Proper methods used to prevent bare hand contact with RTE foods. |
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4200 UTENSILS, EQUIPMENT, AND VENDING
Food-contact surfaces maintained, cleaned, sanitized. |
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4800 PHYSICAL FACILITIES
Physical facilities: properly installed, maintained, cleaned; unnecessary persons excluded from establishment. |
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