Inspection Results

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Facility Details
Business Name	EL CAMINO
Address	607 N 35TH ST
	Seattle, WA 98103
Phone	206-632-7303

Inspection Type		Date	Score
.
Routine Inspection/Field Review		08/12/2010	60
	-Improper cold holding temperatures (between 42° F to 45° F)
	-Wiping cloths improperly used, stored
	-Food worker card not available or current, new food workers not trained
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-Inadequate hand washing facilities
	-Improper cooling procedures
.
Routine Inspection/Field Review		04/29/2010	0
.
Consultation/Education - Field		10/24/2009	N/A
.
Routine Inspection/Field Review		07/25/2009	15
	-Food worker card not available or current, new food workers not trained
	-Improper cold holding temperatures (>45° F)
.
Routine Inspection/Field Review		04/16/2009	0
.
Consultation/Education - Field		12/09/2008	N/A
.
Consultation/Education - Field		12/08/2008	N/A
.
Routine Inspection/Field Review		09/30/2008	40
	-Improper cooling procedures
	-Food worker card not available or current, new food workers not trained
	-Wiping cloths improperly used, stored

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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