SEOUL TOFU & JJIM
406 BROADWAY E, SEATTLE, WA 98102 · Restaurant (Seating 51-150)
8 inspections
- Routine Inspection/Field Review
1 infraction
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
- RED
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
- Routine Inspection/Field Review
1 infraction
- 3400 - Wiping cloths properly used, stored, sanitizer concentration
- BLUE
- 3400 - Wiping cloths properly used, stored, sanitizer concentration
- Routine Inspection/Field Review
2 infractions
- 3400 - Wiping cloths properly used, stored, sanitizer concentration
- BLUE
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
- RED
- 3400 - Wiping cloths properly used, stored, sanitizer concentration
- Consultation/Education - Field
0 infractions
- Routine Inspection/Field Review
4 infractions
- 3700 - In-use utensils properly stored
- BLUE
- 2300 - Proper consumer advisory posted for raw or undercooked foods
- RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
- RED
- 2500 - Toxic substances properly identified, stored, used
- RED
- 3700 - In-use utensils properly stored
- Routine Inspection/Field Review
5 infractions
- 4300 - Non-food contact surfaces maintained and clean
- BLUE
- 4000 - Food and non-food surfaces properly used and constructed; cleanable
- BLUE
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
- RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
- RED
- 1400 - Raw meats below and away from ready-to-eat food; species separated
- RED
- 4300 - Non-food contact surfaces maintained and clean
- Routine Inspection/Field Review
4 infractions
- 3400 - Wiping cloths properly used, stored, proper sanitizer
- BLUE
- 0600 - Adequate handwashing facilities
- RED
- 0900 - Proper washing of fruits and vegetables
- RED
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
- RED
- 3400 - Wiping cloths properly used, stored, proper sanitizer
- Routine Inspection/Field Review
2 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
- BLUE
- 0600 - Adequate handwashing facilities
- RED
- 4200 - Food-contact surfaces maintained, clean, sanitized