Routine Inspection/Field Review
Aug 31, 2026
Official score: 70 · Understand this area’s scale
5 recorded violations
Official wording
Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
No room temperature storage; proper use of time as a control, procedures available
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Hands washed as required
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Compliance with variance; specialized processes; HACCP plan
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Public Health – Seattle & King County, Aug 31, 2026 · Original Source