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HIMITSU TERIYAKI

8014 LAKE CITY WAY NE #E, SEATTLE, WA 98115 · Restaurant (Seating 13-50)

9 inspections

  1. Routine Inspection/Field Review

    2 infractions

    • 1600 - Proper cooling procedure
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  2. Return Inspection

    0 infractions

  3. Return Inspection

    4 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used;
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time as a control
      • RED
  4. Routine Inspection/Field Review

    5 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used;
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1500 - Proper preparation of raw shell eggs
      • RED
    • 1900 - No room temperature storage; proper use of time as a control
      • RED
  5. Return Inspection

    0 infractions

  6. Return Inspection

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2600 - Compliance with valid permit; operating and risk control plans and required written procedure
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
      • RED
  7. Routine Inspection/Field Review

    10 infractions

    • 4000 - Food and non-food surfaces properly used and constructed; cleanable
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used;
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3400 - Wiping cloths properly used, stored, sanitizer concentration
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 2600 - Compliance with valid permit; operating and risk control plans and required written procedure
      • RED
  8. Routine Inspection/Field Review

    7 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 3400 - Wiping cloths properly used, stored, sanitizer concentration
      • BLUE
    • 4000 - Food and non-food surfaces properly used and constructed; cleanable
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2600 - Compliance with valid permit; operating and risk control plans and required written procedure
      • RED
    • 0900 - Proper washing of fruits and vegetables
      • RED
  9. Consultation/Education - Field

    0 infractions