Inspection Results

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Facility Details
Business Name	TABLE IN GALLERY
Address	614 1ST AV
	Seattle, WA 98104
Phone	206-646-6140

Inspection Type		Date	Score
.
Return Inspection		02/26/2010	0
.
Consultation/Education - Field		02/26/2010	N/A
.
Routine Inspection/Field Review		01/08/2010	28
	-Food not protected from potential contamination during preparation, storage, display
	-Non-food contact surfaces not maintained, clean, sanitized
	-Food worker card not available or current, new food workers not trained
	-Inadequate hand washing facilities
	-Wiping cloths improperly used, stored
.
Routine Inspection/Field Review		10/15/2009	44
	-Improper labeling, signage
	-Wiping cloths improperly used, stored
	-Food worker card not available or current, new food workers not trained
	-Improper cold holding temperatures (between 42° F to 45° F)
	-Food contact surfaces not maintained, clean, sanitized
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
	-Inadequate hand washing facilities
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Permit not posted; mobile vehicle name not easily visible
.
Routine Inspection/Field Review		04/02/2009	42
	-Improper labeling, signage
	-Food worker card not available or current, new food workers not trained
	-Improper methods used to prevent bare hand contact with ready-to-eat foods
	-Food contact surfaces used for raw meat, poultry, aquatic foods, or ready-to-eat foods not thoroughly cleaned and sanitized
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
.
Routine Inspection/Field Review		09/09/2008	20
	-Proper Consumer Advisory not posted for raw or undercooked foods
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-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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