House Teriyaki Wok

No violations were recorded at this inspection.

1. Mar 16, 2026 Unsatisfactory 10 points

   Routine Inspection/Field Review

   1 critical1 general Show violations

   • CriticalFood handling5 pts

     Raw meat was stored above or next to ready-to-eat food.

     Official wording (code 1400)

     Raw meats below and away from ready-to-eat food; species separated

   • GeneralFood handling5 pts

     Food wasn’t labeled or date-marked properly.

     Official wording (code 3100)

     Food properly labeled; proper date marking

2. Oct 15, 2025 Satisfactory 0 points

   Routine Inspection/Field Review

   No violations

3. Jun 30, 2025 Unsatisfactory 10 points

   Routine Inspection/Field Review

   1 critical Show violations

   • CriticalFood temperature10 pts

     Cold food was held above 45°F.

     Official wording (code 2110)

     Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

4. Nov 25, 2024 Unsatisfactory 5 points

   Routine Inspection/Field Review

   1 critical Show violations

   • CriticalFood handling5 pts

     Raw shell eggs weren’t handled properly.

     Official wording (code 1500)

     Proper preparation of raw shell eggs

5. Mar 6, 2024 Unsatisfactory 30 points

   Routine Inspection/Field Review

   1 critical1 general Show violations

   • CriticalFood temperature25 pts

     Cooked food wasn’t cooled properly.

     Official wording (code 1600)

     Proper cooling procedure

   • GeneralFood handling5 pts

     Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.

     Official wording (code 3400)

     Wiping cloths properly used, stored; sanitizer concentration

6. Nov 20, 2023 Unsatisfactory 23 points

   Routine Inspection/Field Review

   2 critical2 general Show violations

   • CriticalFood temperature10 pts

     Cold food was held above 45°F.

     Official wording (code 2110)

     Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

   • CriticalFood temperature5 pts

     Hot food was held slightly too cool (130–134°F).

     Official wording (code 1720)

     Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))

   • GeneralFood handling5 pts

     Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.

     Official wording (code 3400)

     Wiping cloths properly used, stored; sanitizer concentration

   • GeneralFood handling3 pts

     In-use utensils weren’t stored properly.

     Official wording (code 3700)

     In-use utensils properly stored

7. May 17, 2023 Unsatisfactory 18 points

   Routine Inspection/Field Review

   2 critical2 general Show violations

   • CriticalFood handling5 pts

     Raw shell eggs weren’t handled properly.

     Official wording (code 1500)

     Proper preparation of raw shell eggs

   • CriticalFood handling5 pts

     Raw meat was stored above or next to ready-to-eat food.

     Official wording (code 1400)

     Raw meats below and away from ready-to-eat food; species separated

   • GeneralFood handling5 pts

     Food wasn’t protected from contamination during delivery, prep, storage, or display.

     Official wording (code 3300)

     Potential food contamination prevented during delivery, preparation, storage, display

   • GeneralFood handling3 pts

     Single-use items weren’t stored or used properly.

     Official wording (code 3900)

     Single-use and single-service articles properly stored, used

8. Aug 15, 2022 Satisfactory 0 points

   Return Inspection

   No violations

9. Jul 26, 2022 Unsatisfactory 10 points

   Return Inspection

   1 critical Show violations

   • CriticalFood temperature10 pts

     Cold food was held above 45°F.

     Official wording (code 2110)

     Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

10. Jul 18, 2022 Unsatisfactory 48 points

    Routine Inspection/Field Review

    2 critical3 general Show violations

    • CriticalFood temperature25 pts

      Cooked food wasn’t cooled properly.

      Official wording (code 1600)

      Proper cooling procedure

    • CriticalFood temperature10 pts

      Cold food was held above 45°F.

      Official wording (code 2110)

      Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

    • GeneralFood handling5 pts

      Food wasn’t protected from contamination during delivery, prep, storage, or display.

      Official wording (code 3300)

      Potential food contamination prevented during delivery, preparation, storage, display

    • GeneralFood handling3 pts

      Single-use items weren’t stored or used properly.

      Official wording (code 3900)

      Single-use and single-service articles properly stored, used

    • GeneralFood handling5 pts

      Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.

      Official wording (code 3400)

      Wiping cloths properly used, stored; sanitizer concentration

11. Mar 7, 2022 Unsatisfactory 13 points

    Routine Inspection/Field Review

    1 critical1 general Show violations

    • CriticalFood temperature10 pts

      Cold food was held above 45°F.

      Official wording (code 2110)

      Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

    • GeneralFood handling3 pts

      Single-use items weren’t stored or used properly.

      Official wording (code 3900)

      Single-use and single-service articles properly stored, used

12. Oct 12, 2021 Unsatisfactory 35 points

    Routine Inspection/Field Review

    2 critical1 general Show violations

    • CriticalFood temperature25 pts

      Hot food was held below 130°F.

      Official wording (code 1710)

      Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))

    • CriticalFood handling5 pts

      Raw meat was stored above or next to ready-to-eat food.

      Official wording (code 1400)

      Raw meats below and away from ready-to-eat food; species separated

    • GeneralFood handling5 pts

      Food wasn’t protected from contamination during delivery, prep, storage, or display.

      Official wording (code 3300)

      Potential food contamination prevented during delivery, preparation, storage, display