- Food And Non-Food Surfaces Properly Used And Constructed; Cleanable
- Hands Washed As Required
- Proper Hot Holding Temperatures (Less Than130 Degrees)
- Adequate Handwashing Facilities
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Dec 14, 2015 | Routine Inspection/Field Review | 65 | 3 | 1 |
- In-Use Utensils Properly Stored
- Proper Eating, Tasting, Drinking, Or Tobacco Use
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
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May 12, 2015 | Routine Inspection/Field Review | 11 | 1 | 2 |
No violation noted during this evaluation. | Jan 05, 2015 | Return Inspection | 0 | 0 | 0 |
- Proper Cooling Procedures
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Dec 22, 2014 | Return Inspection | 25 | 1 | 0 |
- Physical Facilities Properly Installed, Maintained, Cleaned; Unnecessary Persons Excluded From Establishment
- Proper Cooling Procedures
- Proper Cold Holding Temperatures ( 42 Degrees F To 45 Degrees F)
- Adequate Handwashing Facilities
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Dec 10, 2014 | Routine Inspection/Field Review | 42 | 3 | 1 |
- In-Use Utensils Properly Stored
- Food And Non-Food Surfaces Properly Used And Constructed; Cleanable
- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
- Food Contact Surfaces And Utensils Used For Raw Meat Thoroughly Cleaned And Sanitized. No Cross Contamination
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Jun 05, 2014 | Routine Inspection/Field Review | 43 | 3 | 3 |
No violation noted during this evaluation. | Oct 02, 2013 | Return Inspection | 0 | 0 | 0 |
- Proper Thawing Methods Used
- Proper Cooling Procedures
- Proper Cold Holding Temperatures ( 42 Degrees F To 45 Degrees F)
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
- Proper Reheating Procedures For Hot Holding
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Sep 17, 2013 | Routine Inspection/Field Review | 53 | 4 | 1 |
No violation noted during this evaluation. | Jul 23, 2013 | Consultation/Education - Field | 0 | 0 | 0 |
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