Inspection Results

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Facility Details
Business Name	FRANK'S OYSTER HOUSE
Address	2614 NE 55TH ST
	Seattle, WA 98105
Phone	206-214-6518

Inspection Type		Date	Score
.
Routine Inspection/Field Review		02/03/2010	55
	-Improper cooling procedures
	-Improper shellfish identification; improper parasite destruction procedures for fish
	-Food worker card not available or current, new food workers not trained
	-Food not protected from potential contamination during preparation, storage, display
	-Ventilation, lighting not adequate; designated areas not used
	-In-use utensils improperly stored
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
.
Consultation/Education - Field		12/17/2009	N/A
.
Routine Inspection/Field Review		08/25/2009	28
	-Utensils, equipment, linens improperly stored, used, handled
	-Inadequate hand washing facilities
	-Improper methods used to prevent bare hand contact with ready-to-eat foods
.
Routine Inspection/Field Review		04/15/2009	17
	-Ventilation, lighting not adequate; designated areas not used
	-Improper methods used to prevent bare hand contact with ready-to-eat foods
.
Consultation/Education - Field		12/30/2008	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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