Inspection Results

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Facility Details
Business Name	PARNELLS MINI MART
Address	722 23RD AV S
	Seattle, WA 98144
Phone	206-324-0304

Inspection Type		Date	Score
.
Consultation/Education - Field		06/24/2010	N/A
.
Routine Inspection/Field Review		04/02/2010	2
	-Ventilation, lighting not adequate; designated areas not used
.
Routine Inspection/Field Review		10/05/2009	10
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
	-Non-food contact surfaces not maintained, clean, sanitized
	-Ventilation, lighting not adequate; designated areas not used
.
Consultation/Education - Field		07/29/2009	N/A
.
Routine Inspection/Field Review		03/10/2009	42
	-Ventilation, lighting not adequate; designated areas not used
	-Improper hot holding temperatures (< 130° F )
	-Improper cold holding temperatures (>45° F)
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
.
Routine Inspection/Field Review		12/29/2008	32
	-Ventilation, lighting not adequate; designated areas not used
	-Wiping cloths improperly used, stored
	-Improper hot holding temperatures (< 130° 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.

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Last Updated: 09/02/2010

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