Inspection Results

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Facility Details
Business Name	KELLS RESTAURANT
Address	1916 POST ALLEY
	Seattle, WA 98101
Phone	206-728-1916

Inspection Type		Date	Score
.
Routine Inspection/Field Review		08/06/2010	35
	-Improper cooling procedures
	-Improper shellfish identification; improper parasite destruction procedures for fish
.
Routine Inspection/Field Review		02/02/2010	0
.
Routine Inspection/Field Review		10/16/2009	10
	-Proper Consumer Advisory not posted for raw or undercooked foods
	-Improper cold holding temperatures (between 42° F to 45° F)
.
Routine Inspection/Field Review		03/06/2009	60
	-Proper Consumer Advisory not posted for raw or undercooked foods
	-Improper cooling procedures
	-Food contact surfaces used for raw meat, poultry, aquatic foods, or ready-to-eat foods not thoroughly cleaned and sanitized
	-Food worker card not available or current, new food workers not trained
	-Improper shellfish identification; improper parasite destruction procedures for fish

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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