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TIAN FU BELLEVUE

12816 SE 38TH ST STE K, BELLEVUE, WA 98006 · Restaurant (Seating 51-150)

7 inspections

  1. Routine Inspection/Field Review

    5 infractions

    • 4000 - Food and non-food surfaces properly used and constructed; cleanable
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control
      • RED
  2. Routine Inspection/Field Review

    6 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 4000 - Food and non-food surfaces properly used and constructed; cleanable
      • BLUE
    • 3400 - Wiping cloths properly used, stored, sanitizer concentration
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time as a control
      • RED
  3. Routine Inspection/Field Review

    3 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 1500 - Proper preparation of raw shell eggs
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  4. Routine Inspection/Field Review

    5 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 4000 - Food and non-food surfaces properly used and constructed; cleanable
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  5. Routine Inspection/Field Review

    5 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored, sanitizer concentration
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  6. Routine Inspection/Field Review

    4 infractions

    • 3800 - Utensils, equipment, linens properly stored, used, handled
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used;
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  7. Routine Inspection/Field Review

    3 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods
      • RED