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Facility Details
Business Name HARBOR CITY RESTAURANT
Address 707 S KING ST
Seattle, WA 98104
Phone 206-621-2228


Inspection Type

Date

Score

.
Routine Inspection/Field Review

10/04/2010

30

-Insects, rodents, animals present; entrance uncontrolled
-Toxic substances improperly identified, stored and used
-Food contact surfaces used for raw meat, poultry, aquatic foods, or ready-to-eat foods not thoroughly cleaned and sanitized
.
Consultation/Education - Field

05/25/2010

N/A

.
Routine Inspection/Field Review

02/25/2010

45

-Food in poor condition, not safe and adulterated; unapproved additives
-Food and non-food contact surfaces not properly used and constructed; non-cleanable
-Insects, rodents, animals present; entrance uncontrolled
-Food contact surfaces used for raw meat, poultry, aquatic foods, or ready-to-eat foods not thoroughly cleaned and sanitized
-Wiping cloths improperly used, stored
-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
-Garbage, refuse not properly disposed; facilities not maintained
.
Return Inspection

02/25/2010

0

.
Routine Inspection/Field Review

01/11/2010

18

-Non-food contact surfaces not maintained, clean, sanitized
-Hands not washed as required
.
Routine Inspection/Field Review

09/09/2009

25

-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
-Improper disposition of returned, previously served, unsafe or contaminated food
-Wiping cloths improperly used, stored
-Improper cold holding temperatures (between 42 F to 45 F)
.
Consultation/Education - Field

03/06/2009

N/A

.
Routine Inspection/Field Review

11/18/2008

45

-Wiping cloths improperly used, stored
-Food not protected from potential contamination during preparation, storage, display
-Improper hot holding temperatures (< 130 F )
-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: 11/03/2010




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