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DAN GUI SICHUAN CUISINE

13112 NE 20TH ST STE 300, BELLEVUE, WA 98005 · Restaurant (Seating 51-150)

9 inspections

  1. Routine Inspection/Field Review

    9 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 4000 - Food and non-food surfaces properly used and constructed; cleanable
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
      • RED
    • 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1900 - No room temperature storage; proper use of time as a control
      • RED
  2. Routine Inspection/Field Review

    4 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 2500 - Toxic substances properly identified, stored, used
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  3. Return Inspection

    0 infractions

  4. Consultation/Education - Field

    0 infractions

  5. Routine Inspection/Field Review

    10 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used;
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1500 - Proper preparation of raw shell eggs
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2500 - Toxic substances properly identified, stored, used
      • RED
  6. Routine Inspection/Field Review

    4 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used;
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
    • 2500 - Toxic substances properly identified, stored, used
      • RED
  7. Return Inspection

    0 infractions

  8. Routine Inspection/Field Review

    9 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored, sanitizer concentration
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used;
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1500 - Proper preparation of raw shell eggs
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 1900 - No room temperature storage; proper use of time as a control
      • RED
  9. Consultation/Education - Field

    0 infractions