Inspection Results

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

Inspection Type		Date	Score
.
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
	-Improper thawing methods used
	-Room temperature storage, improper use of time as a control, procedures not available
.
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
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-Improper thawing methods used
	-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.

Click here to learn about the terms we use

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Last Updated: 09/02/2010

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