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

02/21/2014

No violations present at time of inspection

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

No violations present at time of inspection

FOLLOW UP REINSPECTION (CHG) - Food

07/02/2013

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)

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.

Routine Inspection- F&CS

12/12/2012

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)

2900 FOOD TEMPERATURE CONTROL

Adequate equipment for temperature control.

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.

4800 PHYSICAL FACILITIES

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

FOLLOW UP REINSPECTION (CHG) - Food

05/17/2012

No violations present at time of inspection

FOLLOW UP REINSPECTION (CHG) - Food

05/08/2012

0600 PREVENTING CONTAMINATION BY HANDS

Adequate hand washing facilities.

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)

Routine Inspection- F&CS

03/27/2012

0100 DEMONSTRATION OF KNOWLEDGE

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

0600 PREVENTING CONTAMINATION BY HANDS

Adequate hand washing facilities.

0900 APPROVED SOURCE, WHOLESOME, NOT ADULTERATED

Proper washing fruits and vegetables.

1400 FOOD PROTECTED FROM CROSS CONTAMINATION

Raw meats below and away from RTE food.

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)

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.

4300 UTENSILS, EQUIPMENT, AND VENDING

Non-food contact surfaces maintained and clean.

4400 PHYSICAL FACILITIES

Plumbing properly sized, installed, and maintained, proper backflow devices, indirect drains, no cross-conection.