| 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 |
02/05/2010 |
20 |
|
| -Inadequate hand washing facilities | |||
| -Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment | |||
| -Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present | |||
| -Non-food contact surfaces not maintained, clean, sanitized | |||
| . | |||
| Routine Inspection/Field Review |
09/30/2009 |
40 |
|
| -Non-food contact surfaces not maintained, clean, sanitized | |||
| -Inadequate hand washing facilities | |||
| -Ventilation, lighting not adequate; designated areas not used | |||
| -Improper hot holding temperatures (< 130° F ) | |||
| . | |||
| 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 equipment for temperature control | |||
| -Improper thawing methods used | |||
| -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 | |||
| -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 |
|
| -Toxic substances improperly identified, stored and used | |||
| -Food not protected from potential contamination during preparation, storage, display | |||
| -Inadequate hand washing facilities | |||
| . | |||
| Consultation/Education - Field |
04/14/2008 |
N/A |
|
| . | |||
| Routine Inspection/Field Review |
03/17/2008 |
26 |
|
| -Wiping cloths improperly used, stored | |||
| -Non-food contact surfaces not maintained, clean, sanitized | |||
| -Toilet facilities not properly constructed, supplied, cleaned | |||
| -Inadequate hand washing facilities | |||
| -Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present | |||
|
Inspection violations and
points -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.
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. |
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Last Updated: 02/09/2010
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