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Facility Details
Business Name BEACON HILL 76
Address 2415 BEACON AV S
Seattle, WA 98144
Phone 206-827-4406


 
Inspection Type

Date

Score

.
Routine Inspection/Field Review

09/07/2010

28

-Toxic substances improperly identified, stored and used
-Warewashing facilities not properly installed, maintained, used; no test strips available and used
-Inadequate hand washing facilities
-Utensils, equipment, linens improperly stored, used, handled
.
Consultation/Education - Field

06/11/2010

N/A

.
Routine Inspection/Field Review

02/23/2010

20

-Warewashing facilities not properly installed, maintained, used; no test strips available and used
-Food worker card not available or current, new food workers not trained
-Inadequate hand washing facilities
.
Routine Inspection/Field Review

10/14/2009

0

.
Consultation/Education - Field

06/30/2009

N/A

.
Routine Inspection/Field Review

01/07/2009

5

-Warewashing facilities not properly installed, maintained, used; no test strips available and used
.
Routine Inspection/Field Review

11/20/2008

13

-Inadequate hand washing facilities
-Non-food contact surfaces not maintained, clean, sanitized

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: 11/03/2010




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