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Facility Details
Address 80 FRONT ST N
Issaquah, WA 98027
Phone 206-625-1689

Inspection Type



Routine Inspection/Field Review



-Improper cold holding temperatures (>45 F)
-Improper methods used to prevent bare hand contact with ready-to-eat foods
-Improper handling of pooled eggs
Consultation/Education - Field



Routine Inspection/Field Review



-Food contact surfaces not maintained, clean, sanitized
-Hands not washed as required
-Food workers eating, tasting, drinking, smoking in food preparation areas
-Room temperature storage, improper use of time as a control, procedures not available
Return Inspection



Routine Inspection/Field Review



-Hands not washed as required
-Room temperature storage, improper use of time as a control, procedures not available
-Improper cooling procedures
-Improper thawing methods used
-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods

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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