Inspection Results

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Facility Details
Business Name	OASIS TEXACO
Address	11249 1ST AV S
	BURIEN, WA 98168
Phone	253-946-9431

Inspection Type		Date	Score
.
Consultation/Education - Field		04/27/2010	N/A
.
Return Inspection		11/18/2009	0
.
Routine Inspection/Field Review		10/21/2009	45
	-Hands not washed as required
	-Improper hot holding temperatures (< 130° F )
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
.
Routine Inspection/Field Review		03/17/2009	10
	-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
.
Return Inspection		12/09/2008	0
.
Return Inspection		11/21/2008	20
	-Improper hot holding temperatures130° F to 139° F
	-Food worker card not available or current, new food workers not trained
	-Inadequate hand washing facilities
.
Routine Inspection/Field Review		11/04/2008	45
	-Improper hot holding temperatures (< 130° F )
	-Food worker card not available or current, new food workers not trained
	-Improper labeling, signage
	-Inadequate hand washing facilities

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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