Food Service Inspection Reports

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Facility Details
Business Name Sushi Tama
Address 3919 6th Ave
  Tacoma, WA 98406
Phone 253-761-1014


Service

Activity Date

Routine Inspection- F&CS

07/23/2014

0600 PREVENTING CONTAMINATION BY HANDS

Adequate hand washing facilities.

1400 FOOD PROTECTED FROM CROSS CONTAMINATION

Raw meats below and away from RTE food.

2500 CHEMICAL

Toxic substances properly identified, stored, used.

3200 PROTECTION FROM CONTAMINATION

Insects, rodents, animals not present; entrance controlled.

3600 PROTECTION FROM CONTAMINATION

Proper eating, tasting, drinking, or tobacco use.

4000 UTENSILS, EQUIPMENT, AND VENDING

Food and non-food surfaces properly used and constructed; cleanable.

4200 UTENSILS, EQUIPMENT, AND VENDING

Food-contact surfaces maintained, cleaned, sanitized.

4800 PHYSICAL FACILITIES

Physical facilities: properly installed, maintained, cleaned; unnecessary persons excluded from establishment.

FOLLOW UP REINSPECTION (CHG) - Food

03/25/2014

No violations present at time of inspection

Routine Inspection- F&CS

03/10/2014

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

2120 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

Proper cold holding temperatures.(10 points if over 45°F)

3300 PROTECTION FROM CONTAMINATION

Potential food contamination prevented during preparation, storage, display.

4000 UTENSILS, EQUIPMENT, AND VENDING

Food and non-food surfaces properly used and constructed; cleanable.

FOLLOW UP REINSPECTION (CHG) - Food

08/14/2013

No violations present at time of inspection

Routine Inspection- F&CS

08/01/2013

0400 PREVENTING CONTAMINATION BY HANDS

Hands washed as required.

2500 CHEMICAL

Toxic substances properly identified, stored, used.

3000 FOOD TEMPERATURE CONTROL

Proper thawing methods used.

3200 PROTECTION FROM CONTAMINATION

Insects, rodents, animals not present; entrance controlled.

3300 PROTECTION FROM CONTAMINATION

Potential food contamination prevented during preparation, storage, display.

4000 UTENSILS, EQUIPMENT, AND VENDING

Food and non-food surfaces properly used and constructed; cleanable.

FOLLOW UP REINSPECTION (CHG) - Food

12/04/2012

No violations present at time of inspection

Routine Inspection- F&CS

11/05/2012

0400 PREVENTING CONTAMINATION BY HANDS

Hands washed as required.

0600 PREVENTING CONTAMINATION BY HANDS

Adequate hand washing facilities.

1300 FOOD PROTECTED FROM CROSS CONTAMINATION

Food contact surfaces used for raw meat thoroughly cleaned and sanitized.

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

2120 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

Proper cold holding temperatures.(10 points if over 45°F)

4000 UTENSILS, EQUIPMENT, AND VENDING

Food and non-food surfaces properly used and constructed; cleanable.

Routine Inspection- F&CS

05/31/2012

1900 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

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

4100 UTENSILS, EQUIPMENT, AND VENDING

Warewashing facilities: properly installed, maintained, used; test strips available and used.

Routine Inspection- F&CS

02/10/2012

1720 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

Proper hot holding temperatures. (25 points if less than 130°F)

2300 CONSUMER ADVISORY

Proper Consumer Advisory posted for raw or undercooked foods.

3700 PROPER USE OF UTENSILS

In-use utensils: properly stored.