Inspection Results

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Facility Details
Business Name	BOULANGERIE INC
Address	2200 N 45TH ST
	Seattle, WA 98103
Phone	206-634-2211

Inspection Type		Date	Score
.
Routine Inspection/Field Review		05/11/2010	45
	-In-use utensils improperly stored
	-Food contact surfaces not maintained, clean, sanitized
	-Improper cold holding temperatures (>45° F)
	-Pasteurized foods not used as required; prohibited foods offered
	-Food worker card not available or current, new food workers not trained
	-Wiping cloths improperly used, stored
	-Food not protected from potential contamination during preparation, storage, display
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
.
Consultation/Education - Field		11/05/2009	N/A
.
Routine Inspection/Field Review		11/03/2009	86
	-Improper cold holding temperatures (>45° F)
	-Noncompliance with risk control plans, variances, or mobile food unit plan of operation
	-Food contact surfaces not maintained, clean, sanitized
	-Food in poor condition, not safe and adulterated; unapproved additives
	-Food contact surfaces used for raw meat, poultry, aquatic foods, or ready-to-eat foods not thoroughly cleaned and sanitized
	-Food and non-food contact surfaces not properly used and constructed; non-cleanable
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-Utensils, equipment, linens improperly stored, used, handled
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
	-Food not protected from potential contamination during preparation, storage, display
	-Wiping cloths improperly used, stored
	-Non-food contact surfaces not maintained, clean, sanitized
.
Return Inspection		05/21/2009	0
.
Return Inspection		05/11/2009	20
	-Food in poor condition, not safe and adulterated; unapproved additives
	-Noncompliance with risk control plans, variances, or mobile food unit plan of operation
.
Consultation/Education - Field		05/11/2009	N/A
.
Routine Inspection/Field Review		04/22/2009	86
	-Improper methods used to prevent bare hand contact with ready-to-eat foods
	-Hands not washed as required
	-Room temperature storage, improper use of time as a control, procedures not available
	-Food contact surfaces not maintained, clean, sanitized
	-Wiping cloths improperly used, stored
	-Food workers eating, tasting, drinking, smoking in food preparation areas
	-No certified PIC by accredited program, nor compliance with Code, nor correct answers
	-Food in poor condition, not safe and adulterated; unapproved additives
	-Non-food contact surfaces not maintained, clean, sanitized
.
Routine Inspection/Field Review		01/28/2009	55
	-Improper hot holding temperatures (< 130° F )
	-Room temperature storage, improper use of time as a control, procedures not available
	-Improper labeling, signage

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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