Food Service Inspection Reports

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Facility Details
Business Name Twokoi Restaurant
Address 1552 Jefferson AVE
  Tacoma, WA 98402
Phone 253-274-8999


Service

Activity Date

FOLLOW UP REINSPECTION (CHG) - Food

11/26/2014

0600 PREVENTING CONTAMINATION BY HANDS

Adequate hand washing facilities.

1900 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

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

FOLLOW UP REINSPECTION (CHG) - Food

11/19/2014

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.

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)

2500 CHEMICAL

Toxic substances properly identified, stored, used.

Routine Inspection- F&CS

11/04/2014

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.

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)

2500 CHEMICAL

Toxic substances properly identified, stored, used.

4800 PHYSICAL FACILITIES

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

FOLLOW UP REINSPECTION (CHG) - Food

02/21/2014

DNNR DINNER

Dinner.

LNCH LUNCH

Lunch.

LNCH LUNCH

Lunch.

Routine Inspection- F&CS

02/07/2014

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.

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)

2500 CHEMICAL

Toxic substances properly identified, stored, used.

3800 PROPER USE OF UTENSILS

Utensils, equipment, linens: properly stored, used, handled.

3900 PROPER USE OF UTENSILS

Single use and single service articles properly stored, used.

4300 UTENSILS, EQUIPMENT, AND VENDING

Non-food contact surfaces maintained and clean.

FOLLOW UP REINSPECTION (CHG) - Food

07/10/2013

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.

2120 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

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

DNNR DINNER

Dinner.

LNCH LUNCH

Lunch.

LNCH LUNCH

Lunch.

FOLLOW UP REINSPECTION (CHG) - Food

07/02/2013

0100 DEMONSTRATION OF KNOWLEDGE

PIC certified by accredited program, or compliance with Code, or correct answers.

0200 DEMONSTRATION OF KNOWLEDGE

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

0300 EMPLOYEE HEALTH

Proper ill worker practices; no ill workers present; proper reporting of illness.

0400 PREVENTING CONTAMINATION BY HANDS

Hands washed as required.

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.

0700 APPROVED SOURCE, WHOLESOME, NOT ADULTERATED

Food obtained from approved source.

0800 APPROVED SOURCE, WHOLESOME, NOT ADULTERATED

Water supply, ice from approved source.

0900 APPROVED SOURCE, WHOLESOME, NOT ADULTERATED

Proper washing fruits and vegetables.

1000 APPROVED SOURCE, WHOLESOME, NOT ADULTERATED

Food in good condition, safe and unadulterated; approved additives.

1100 APPROVED SOURCE, WHOLESOME, NOT ADULTERATED

Proper disposition of returned, previously served, unsafe, or contaminated food

1200 APPROVED SOURCE, WHOLESOME, NOT ADULTERATED

Proper shellfish identification; proper parasite destruction procedures for fish

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.

1500 FOOD PROTECTED FROM CROSS CONTAMINATION

Proper handling of pooled eggs.

1600 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

Proper cooling procedures.

1710 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

Proper hot holding temperatures. (If between 130F to 134F 5 points)

1720 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

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

1800 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

Proper cooking time and temperature.

1900 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

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

2000 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

Proper reheating procedures for hot holding.

2110 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

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

2120 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

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

2200 POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

Accurate thermometer provided and used to evaluate temperature of PHF.

2300 CONSUMER ADVISORY

Proper Consumer Advisory posted for raw or undercooked foods.

2400 HIGHLY SUSCEPTIBLE POPULATIONS

Pasteurized foods used as required; prohibited foods not offered.

2500 CHEMICAL

Toxic substances properly identified, stored, used.

2600 CONFORMANCE WITH APPROVED PROCEDURES

Compliance with risk control plans, variances, or mobile unit plan of operation.

DNNR DINNER

Dinner.

LNCH LUNCH

Lunch.

LNCH LUNCH

Lunch.

Routine Inspection- F&CS

06/13/2013

0200 DEMONSTRATION OF KNOWLEDGE

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

1200 APPROVED SOURCE, WHOLESOME, NOT ADULTERATED

Proper shellfish identification; proper parasite destruction procedures for fish

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.

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 45F)

2500 CHEMICAL

Toxic substances properly identified, stored, used.

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.