Food Service Inspection Reports
| Facility Details | |
| Business Name | Twokoi Restaurant |
| Address | 1552 Jefferson AVE |
| Tacoma, WA 98402 | |
| Phone | 253-274-8999 |
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Service |
Activity Date |
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Routine Inspection- F&CS |
06/13/2013 |
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0200 DEMONSTRATION OF KNOWLEDGE
Food Worker Cards current for all food workers; new food workers trained. |
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1200 APPROVED SOURCE, WHOLESOME, NOT ADULTERATED
Proper shellfish identification; proper parasite destruction procedures for fish |
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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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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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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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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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Routine Inspection- F&CS |
12/12/2012 |
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1200 APPROVED SOURCE, WHOLESOME, NOT ADULTERATED
Proper shellfish identification; proper parasite destruction procedures for fish |
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1400 FOOD PROTECTED FROM CROSS CONTAMINATION
Raw meats below and away from RTE food. |
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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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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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4800 PHYSICAL FACILITIES
Physical facilities: properly installed, maintained, cleaned; unnecessary persons excluded from establishment. |
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FOLLOW UP REINSPECTION (CHG) - Food |
05/17/2012 |
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No violations present at time of inspection
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FOLLOW UP REINSPECTION (CHG) - Food |
05/08/2012 |
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0600 PREVENTING CONTAMINATION BY HANDS
Adequate hand washing facilities. |
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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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Routine Inspection- F&CS |
03/27/2012 |
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0100 DEMONSTRATION OF KNOWLEDGE
PIC certified by accredited program, or compliance with Code, or correct answers. |
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0600 PREVENTING CONTAMINATION BY HANDS
Adequate hand washing facilities. |
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0900 APPROVED SOURCE, WHOLESOME, NOT ADULTERATED
Proper washing fruits and vegetables. |
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1400 FOOD PROTECTED FROM CROSS CONTAMINATION
Raw meats below and away from RTE food. |
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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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2500 CHEMICAL
Toxic substances properly identified, stored, used. |
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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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4300 UTENSILS, EQUIPMENT, AND VENDING
Non-food contact surfaces maintained and clean. |
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4400 PHYSICAL FACILITIES
Plumbing properly sized, installed, and maintained, proper backflow devices, indirect drains, no cross-conection. |
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Routine Inspection- F&CS |
09/28/2011 |
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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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3300 PROTECTION FROM CONTAMINATION
Potential food contamination prevented during preparation, storage, display. |
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4000 UTENSILS, EQUIPMENT, AND VENDING
Food and non-food surfaces properly used and constructed; cleanable. |
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Routine Inspection- F&CS |
05/18/2011 |
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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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3700 PROPER USE OF UTENSILS
In-use utensils: properly stored. |
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