Inspection Results

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Facility Details
Business Name	HONEY COURT RESTAURANT
Address	516 MAYNARD AV S
	Seattle, WA 98104
Phone	206-292-8828

Inspection Type		Date	Score
.
Consultation/Education - Field		08/03/2010	N/A
.
Routine Inspection/Field Review		03/12/2010	35
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
	-Hands not washed as required
	-Improper methods used to prevent bare hand contact with ready-to-eat foods
.
Routine Inspection/Field Review		01/22/2010	40
	-Room temperature storage, improper use of time as a control, procedures not available
	-Improper methods used to prevent bare hand contact with ready-to-eat foods
.
Consultation/Education - Field		10/09/2009	N/A
.
Routine Inspection/Field Review		06/24/2009	28
	-Improper cold holding temperatures (>45° F)
	-Garbage, refuse not properly disposed; facilities not maintained
	-Improper methods used to prevent bare hand contact with ready-to-eat foods
.
Routine Inspection/Field Review		04/13/2009	43
	-Improper handling of pooled eggs
	-Garbage, refuse not properly disposed; facilities not maintained
	-Room temperature storage, improper use of time as a control, procedures not available
	-Food not protected from potential contamination during preparation, storage, display
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
.
Routine Inspection/Field Review		01/05/2009	23
	-Improper handling of pooled eggs
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
	-Improper thawing methods used
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
	-Wiping cloths improperly used, stored
.
Routine Inspection/Field Review		10/22/2008	13
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
	-Wiping cloths improperly used, stored
	-Garbage, refuse not properly disposed; facilities not maintained
.
Routine Inspection/Field Review		09/15/2008	15
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
	-Improper cold holding temperatures (>45° F)

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: 09/02/2010

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