Food Service Inspection Reports
| Facility Details | |
| Business Name | Happy At The Bay Teriyaki #7 |
| Address | 4910 Pacific Hwy |
| Fife, WA 98424 | |
| Phone | 253-320-9040 |
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Service |
Activity Date |
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Routine Inspection- F&CS |
05/16/2013 |
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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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1720 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE
Proper hot holding temperatures. (25 points if less than 130 degrees F) |
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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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2900 FOOD TEMPERATURE CONTROL
Adequate equipment for temperature control. |
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3400 PROTECTION FROM CONTAMINATION
Wiping cloths properly used, stored. |
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3700 PROPER USE OF UTENSILS
In-use utensils: properly stored. |
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4000 UTENSILS, EQUIPMENT, AND VENDING
Food and non-food surfaces properly used and constructed; cleanable. |
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4200 UTENSILS, EQUIPMENT, AND VENDING
Food-contact surfaces maintained, cleaned, sanitized. |
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FOLLOW UP REINSPECTION (CHG) - Food |
11/01/2012 |
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No violations present at time of inspection
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Routine Inspection- F&CS |
10/04/2012 |
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0400 PREVENTING CONTAMINATION BY HANDS
Hands washed as required. |
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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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2500 CHEMICAL
Toxic substances properly identified, stored, used. |
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FOLLOW UP REINSPECTION (CHG) - Food |
05/23/2012 |
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No violations present at time of inspection
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Routine Inspection- F&CS |
05/01/2012 |
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1300 FOOD PROTECTED FROM CROSS CONTAMINATION
Food contact surfaces used for raw meat thoroughly cleaned and sanitized. |
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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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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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3200 PROTECTION FROM CONTAMINATION
Insects, rodents, animals not present; entrance controlled. |
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3400 PROTECTION FROM CONTAMINATION
Wiping cloths properly used, stored. |
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4000 UTENSILS, EQUIPMENT, AND VENDING
Food and non-food surfaces properly used and constructed; cleanable. |
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FOLLOW UP REINSPECTION (CHG) - Food |
09/28/2011 |
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No violations present at time of inspection
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Routine Inspection- F&CS |
09/21/2011 |
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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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1500 FOOD PROTECTED FROM CROSS CONTAMINATION
Proper handling of pooled eggs. |
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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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2200 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE
Accurate thermometer provided and used to evaluate temperature of PHF. |
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3300 PROTECTION FROM CONTAMINATION
Potential food contamination prevented during preparation, storage, display. |
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3700 PROPER USE OF UTENSILS
In-use utensils: properly stored. |
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FOLLOW UP REINSPECTION (CHG) - Food |
03/31/2011 |
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No violations present at time of inspection
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Routine Inspection- F&CS |
03/24/2011 |
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0200 DEMONSTRATION OF KNOWLEDGE
Food Worker Cards current for all food workers; new food workers trained. |
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0600 PREVENTING CONTAMINATION BY HANDS
Adequate hand washing facilities. |
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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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2110 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE
Proper cold holding temperatures.(5 points if 42 degrees F to 45 degrees F) |
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2300 CONSUMER ADVISORY
Proper Consumer Advisory posted for raw or undercooked foods. |
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2500 CHEMICAL
Toxic substances properly identified, stored, used. |
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3700 PROPER USE OF UTENSILS
In-use utensils: properly stored. |
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