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Facility Details
Business Name FORT ST GEORGE
Address 601 S KING ST 20
Seattle, WA 98104
Phone 206-328-0662


Inspection Type

Date

Score

.
Routine Inspection/Field Review

08/03/2010

27

-Room temperature storage, improper use of time as a control, procedures not available
-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
.
Consultation/Education - Field

04/13/2010

N/A

.
Routine Inspection/Field Review

01/19/2010

38

-Hands not washed as required
-Improper methods used to prevent bare hand contact with ready-to-eat foods
-Non-food contact surfaces not maintained, clean, sanitized
-Warewashing facilities not properly installed, maintained, used; no test strips available and used
.
Routine Inspection/Field Review

12/09/2009

33

-Inadequate equipment for temperature control
-Inadequate hand washing facilities
-Improper thawing methods used
-Improper cold holding temperatures (>45 F)
-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
.
Routine Inspection/Field Review

04/08/2009

15

-Wiping cloths improperly used, stored
-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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