Food Service Inspection Reports

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Facility Details
Business Name Happy At The Bay Teriyaki #7
Address 4910 Pacific Hwy
  Fife, WA 98424
Phone 253-320-9040


Service

Activity Date

Routine Inspection- F&CS

05/18/2015

0600 6. Adequate hand washing facilities.

Adequate hand washing facilities.

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

2500 25. Toxic substances properly identified, stored, used.

Toxic substances properly identified, stored, used.

3200 32. Insects, rodents, animals not present; entrance controlled.

Insects, rodents, animals not present; entrance controlled.

3300 33. Potential food contamination prevented during preparation, storage, display.

Potential food contamination prevented during preparation, storage, display.

3400 34. Wiping cloths properly used, stored.

Wiping cloths properly used, stored.

4800 48. Physical facilities: properly installed, maintained, cleaned; unnecessary persons excluded from

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

FOLLOW UP REINSPECTION (CHG) - Food

08/28/2014

No violations present at time of inspection

Routine Inspection- F&CS

08/11/2014

0400 PREVENTING CONTAMINATION BY HANDS

Hands washed as required.

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

2110 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

Proper cold holding temperatures.(5 points if 42F to 45F)

3200 PROTECTION FROM CONTAMINATION

Insects, rodents, animals not present; entrance controlled.

3300 PROTECTION FROM CONTAMINATION

Potential food contamination prevented during preparation, storage, display.

3400 PROTECTION FROM CONTAMINATION

Wiping cloths properly used, stored.

3700 PROPER USE OF UTENSILS

In-use utensils: properly stored.

4000 UTENSILS, EQUIPMENT, AND VENDING

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

4000 UTENSILS, EQUIPMENT, AND VENDING

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

4300 UTENSILS, EQUIPMENT, AND VENDING

Non-food contact surfaces maintained and clean.

FOLLOW UP REINSPECTION (CHG) - Food

03/20/2014

No violations present at time of inspection

Routine Inspection- F&CS

03/03/2014

0200 DEMONSTRATION OF KNOWLEDGE

Food Worker Cards current for all food workers; new food workers trained.

0400 PREVENTING CONTAMINATION BY HANDS

Hands washed as required.

1200 APPROVED SOURCE, WHOLESOME, NOT ADULTERATED

Proper shellfish identification; proper parasite destruction procedures for fish

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

2300 CONSUMER ADVISORY

Proper Consumer Advisory posted for raw or undercooked foods.

2500 CHEMICAL

Toxic substances properly identified, stored, used.

3100 FOOD IDENTIFICATION

Food properly labeled.

3400 PROTECTION FROM CONTAMINATION

Wiping cloths properly used, stored.

4000 UTENSILS, EQUIPMENT, AND VENDING

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

Routine Inspection- F&CS

12/09/2013

No violations present at time of inspection

Routine Inspection- F&CS

11/07/2013

0400 PREVENTING CONTAMINATION BY HANDS

Hands washed as required.

0600 PREVENTING CONTAMINATION BY HANDS

Adequate hand washing facilities.

1400 FOOD PROTECTED FROM CROSS CONTAMINATION

Raw meats below and away from RTE food.

1500 FOOD PROTECTED FROM CROSS CONTAMINATION

Proper handling of pooled eggs.

1600 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

Proper cooling procedures.

1720 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

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

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 45F)

3000 FOOD TEMPERATURE CONTROL

Proper thawing methods used.

3400 PROTECTION FROM CONTAMINATION

Wiping cloths properly used, stored.

3700 PROPER USE OF UTENSILS

In-use utensils: properly stored.

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.

4300 UTENSILS, EQUIPMENT, AND VENDING

Non-food contact surfaces maintained and clean.

FOLLOW UP REINSPECTION (CHG) - Food

06/25/2013

No violations present at time of inspection

FOLLOW UP REINSPECTION (CHG) - Food

06/05/2013

0400 PREVENTING CONTAMINATION BY HANDS

Hands washed as required.

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.

2120 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

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

Routine Inspection- F&CS

05/16/2013

0400 PREVENTING CONTAMINATION BY HANDS

Hands washed as required.

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.

1720 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

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

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 45F)

2900 FOOD TEMPERATURE CONTROL

Adequate equipment for temperature control.

3400 PROTECTION FROM CONTAMINATION

Wiping cloths properly used, stored.

3700 PROPER USE OF UTENSILS

In-use utensils: properly stored.

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.