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Facility Details
Business Name BAJA BISTRO
Address 2414 BEACON AV S
Seattle, WA 98144
Phone


Inspection Type

Date

Score

.
Routine Inspection/Field Review

09/07/2010

28

-Food and non-food contact surfaces not properly used and constructed; non-cleanable
-Food worker card not available or current, new food workers not trained
-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
-Ventilation, lighting not adequate; designated areas not used
-Utensils, equipment, linens improperly stored, used, handled
-Improper thawing methods used
-Inadequate equipment for temperature control
.
Consultation/Education - Field

06/15/2010

N/A

.
Routine Inspection/Field Review

02/23/2010

8

-Improper thawing methods used
-Wiping cloths improperly used, stored
.
Routine Inspection/Field Review

11/12/2009

28

-Room temperature storage, improper use of time as a control, procedures not available
-Improper thawing methods used
.
Consultation/Education - Field

06/01/2009

N/A

.
Routine Inspection/Field Review

03/09/2009

35

-Room temperature storage, improper use of time as a control, procedures not available
-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
.
Routine Inspection/Field Review

11/20/2008

33

-Improper hot holding temperatures (< 130 F )
-Improper thawing methods used
-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods

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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