Inspection Results

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Facility Details
Business Name	HAMBURGER HARRY'S
Address	2409 NW MARKET ST
	SEATTLE, WA 98107
Phone	425-775-7807

Inspection Type		Date	Score
.
Routine Inspection/Field Review		06/11/2010	5
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
.
Routine Inspection/Field Review		03/02/2010	15
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
	-Toxic substances improperly identified, stored and used
.
Consultation/Education - Field		09/25/2009	N/A
.
Routine Inspection/Field Review		06/01/2009	23
	-Inadequate equipment for temperature control
	-Wiping cloths improperly used, stored
	-Food workers eating, tasting, drinking, smoking in food preparation areas
	-Inadequate hand washing facilities
.
Routine Inspection/Field Review		01/23/2009	10
	-Food contact surfaces not maintained, clean, sanitized
	-Wiping cloths improperly used, stored
.
Consultation/Education - Field		12/03/2008	N/A

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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