Inspection Results

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Facility Details
Business Name	QUICK PACK MART
Address	2616 S JACKSON ST
	Seattle, WA 98144
Phone	206-328-2127

Inspection Type		Date	Score
.
Routine Inspection/Field Review		04/02/2010	15
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Inadequate hand washing facilities
	-Non-food contact surfaces not maintained, clean, sanitized
.
Routine Inspection/Field Review		02/05/2010	20
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
	-Non-food contact surfaces not maintained, clean, sanitized
	-Inadequate hand washing facilities
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
.
Routine Inspection/Field Review		09/30/2009	40
	-Improper hot holding temperatures (< 130° F )
	-Inadequate hand washing facilities
	-Ventilation, lighting not adequate; designated areas not used
	-Non-food contact surfaces not maintained, clean, sanitized
.
Consultation/Education - Field		07/13/2009	N/A
.
Routine Inspection/Field Review		03/09/2009	45
	-Food not protected from potential contamination during preparation, storage, display
	-Inadequate hand washing facilities
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-Ventilation, lighting not adequate; designated areas not used
	-Inadequate equipment for temperature control
	-Improper thawing methods used
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-Toxic substances improperly identified, stored and used
.
Routine Inspection/Field Review		10/14/2008	25
	-Inadequate hand washing facilities
	-Toxic substances improperly identified, stored and used
	-Food not protected from potential contamination during preparation, storage, display

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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