Inspection Results

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Facility Details
Business Name	HAMARWAYNE MINI MARKET
Address	8324 Rainier AV S
	SEATTLE, WA 98118
Phone	206-824-7710

Inspection Type		Date	Score
.
Return Inspection		12/08/2009	0
.
Return Inspection		11/17/2009	25
	-Improper hot holding temperatures (< 130° F )
.
Routine Inspection/Field Review		10/20/2009	85
	-Improper labeling, signage
	-Food not protected from potential contamination during preparation, storage, display
	-Improper hot holding temperatures (< 130° F )
	-Room temperature storage, improper use of time as a control, procedures not available
	-Inadequate hand washing facilities
	-Food obtained from unapproved source
.
Consultation/Education - Field		06/25/2009	N/A
.
Return Inspection		02/26/2009	40
	-Improper hot holding temperatures (< 130° F )
	-Food worker card not available or current, new food workers not trained
	-Inadequate equipment for temperature control
	-Improper labeling, signage
.
Routine Inspection/Field Review		02/12/2009	98
	-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
	-Improper hot holding temperatures (< 130° F )
	-Room temperature storage, improper use of time as a control, procedures not available
	-Improper cold holding temperatures (>45° F)
	-Inadequate equipment for temperature control
	-Single use and single service articles improperly stored, used
	-Improper labeling, signage
	-No certified PIC by accredited program, nor compliance with Code, nor correct answers
	-Inadequate hand washing facilities
.
Consultation/Education - Field		08/14/2008	N/A
.
Routine Inspection/Field Review		03/20/2008	102
	-Improper hot holding temperatures (< 130° F )
	-Room temperature storage, improper use of time as a control, procedures not available
	-Food contact surfaces not maintained, clean, sanitized
	-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
	-Toxic substances improperly identified, stored and used
	-No certified PIC by accredited program, nor compliance with Code, nor correct answers
	-Inadequate hand washing facilities
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-Permit not posted; mobile vehicle name not easily visible
	-Improper labeling, signage

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.

45 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: 02/08/2010

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