Inspection Results

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Facility Details
Business Name	PORTAGE BAY CAFE
Address	371 TERRY AV N
	SEATTLE, WA 98109
Phone	206-547-8230

Inspection Type		Date	Score
.
Return Inspection		06/15/2010	0
.
Routine Inspection/Field Review		06/02/2010	0
.
Routine Inspection/Field Review		02/10/2010	7
	-Improper cold holding temperatures (between 42° F to 45° F)
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
.
Consultation/Education - Field		12/28/2009	N/A
.
Routine Inspection/Field Review		10/07/2009	35
	-Improper cold holding temperatures (>45° F)
	-Food not protected from potential contamination during preparation, storage, display
	-Proper Consumer Advisory not posted for raw or undercooked foods
	-Food contact surfaces not maintained, clean, sanitized
	-Toxic substances improperly identified, stored and used
.
Routine Inspection/Field Review		07/22/2009	20
	-Food not protected from potential contamination during preparation, storage, display
	-Proper Consumer Advisory not posted for raw or undercooked foods
	-Inadequate hand washing facilities
.
Routine Inspection/Field Review		03/03/2009	50
	-Food not protected from potential contamination during preparation, storage, display
	-Wiping cloths improperly used, stored
	-Improper cooling procedures
	-Improper thawing methods used
	-Improper cold holding temperatures (between 42° F to 45° F)
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
.
Routine Inspection/Field Review		09/11/2008	28
	-Food not protected from potential contamination during preparation, storage, display
	-Utensils, equipment, linens improperly stored, used, handled
	-Improper handling of pooled eggs
	-Improper cold holding temperatures (>45° F)
	-Food contact surfaces not maintained, clean, sanitized

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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