Inspection Results

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Facility Details
Business Name	DAN'S BELLTOWN GROCERY
Address	2221 3RD AV
	Seattle, WA 98121
Phone	206-441-0220

Inspection Type		Date	Score
.
Consultation/Education - Field		05/07/2010	N/A
.
Routine Inspection/Field Review		01/13/2010	30
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-Improper hot holding temperatures (< 130° F )
.
Routine Inspection/Field Review		08/31/2009	40
	-Improper cold holding temperatures (>45° F)
	-Improper hot holding temperatures (< 130° F )
	-Improper labeling, signage
.
Consultation/Education - Field		05/04/2009	N/A
.
Routine Inspection/Field Review		01/08/2009	75
	-Food worker card not available or current, new food workers not trained
	-Improper cooling procedures
	-Improper hot holding temperatures (< 130° F )
	-Improper cold holding temperatures (>45° F)
	-Insects, rodents, animals present; entrance uncontrolled
.
Consultation/Education - Field		11/10/2008	N/A

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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