Inspection Results

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Facility Details
Business Name	TAMARIND TREE
Address	1036 S JACKSON ST
	Seattle, WA 98104
Phone	206-325-3663

Inspection Type		Date	Score
.
Routine Inspection/Field Review		10/14/2010	102
	-Food contact surfaces not maintained, clean, sanitized
	-Improper thawing methods used
	-Food and non-food contact surfaces not properly used and constructed; non-cleanable
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
	-Food not protected from potential contamination during preparation, storage, display
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
	-Utensils, equipment, linens improperly stored, used, handled
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-Room temperature storage, improper use of time as a control, procedures not available
	-Hands not washed as required
	-In-use utensils improperly stored
	-Improper cold holding temperatures (>45° F)
	-Toxic substances improperly identified, stored and used
	-Non-food contact surfaces not maintained, clean, sanitized
.
Consultation/Education - Field		08/12/2010	N/A
.
Routine Inspection/Field Review		03/29/2010	57
	-Improper thawing methods used
	-Permit not posted; mobile vehicle name not easily visible
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Improper sewage, waste water disposal
	-Food not protected from potential contamination during preparation, storage, display
	-Room temperature storage, improper use of time as a control, procedures not available
	-Food and non-food contact surfaces not properly used and constructed; non-cleanable
	-Ventilation, lighting not adequate; designated areas not used
	-Insects, rodents, animals present; entrance uncontrolled
	-Utensils, equipment, linens improperly stored, used, handled
.
Routine Inspection/Field Review		12/15/2009	42
	-Improper methods used to prevent bare hand contact with ready-to-eat foods
	-Inadequate hand washing facilities
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-Food contact surfaces not maintained, clean, sanitized
	-Insects, rodents, animals present; entrance uncontrolled
.
Routine Inspection/Field Review		05/11/2009	0
.
Consultation/Education - Field		02/02/2009	N/A

Inspection violations and points

Inspections are based on regulations to eliminate risk factors for food borne disease. Every violation of these regulations is color coded and has a numerical value based on the amount of risk they create.

-Red critical violations: These are violations with the highest risk of causing food borne disease. One red critical violation equals an unsatisfactory inspection. Environmental Health Specialists work with operators to make sure that red critical violations are corrected before they leave the establishment.

-Blue violations: These are violations related to the maintenance of the establishment and cleanliness.

35 or more red critical violation points require a re-inspection within 14 days.
90 or more red critical violation points require the establishment be closed.
120 or more total (red & blue) points also requires the establishment be closed.

Establishments are allowed to reopen when they have remedied the conditions that led to the closure, submitted a plan of correction to prevent recurrences, amd obtained a reinspection.

Click here to learn about the terms we use

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Last Updated: 11/03/2010

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