No violation noted during this evaluation. | Dec 14, 2015 | Consultation/Education - Field | 0 | 0 | 0 |
- Adequate Handwashing Facilities
- Accurate Thermometer Provided And Used To Evaluate Temperature Of Phf
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Sep 16, 2015 | Routine Inspection/Field Review | 15 | 2 | 0 |
- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
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May 06, 2015 | Return Inspection | 5 | 0 | 1 |
- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
- Proper Cooling Procedures
- Adequate Handwashing Facilities
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
|
Apr 10, 2015 | Routine Inspection/Field Review | 50 | 3 | 1 |
- Proper Barriers Used To Prevent Bare Hand Contact With Ready To Eat Foods
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Sep 25, 2014 | Routine Inspection/Field Review | 25 | 1 | 0 |
No violation noted during this evaluation. | May 28, 2014 | Consultation/Education - Field | 0 | 0 | 0 |
- Plumbing Properly Sized, Installed, And Maintained; Proper Backflow Devices, Indirect Drains, No Cross-Connections
- Wiping Cloths Properly Used, Stored; Proper Sanitizer
- Accurate Thermometer Provided And Used To Evaluate Temperature Of Phf
|
Jan 02, 2014 | Routine Inspection/Field Review | 15 | 1 | 2 |
- Proper Cooling Procedures
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
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Sep 04, 2013 | Routine Inspection/Field Review | 30 | 2 | 0 |
No violation noted during this evaluation. | Aug 01, 2013 | Consultation/Education - Field | 0 | 0 | 0 |
No violation noted during this evaluation. | Dec 06, 2012 | Consultation/Education - Field | 0 | 0 | 0 |
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
- Hands Washed As Required
- Adequate Handwashing Facilities
|
Jun 06, 2012 | Routine Inspection/Field Review | 30 | 3 | 0 |
No violation noted during this evaluation. | Mar 28, 2012 | Return Inspection | 0 | 0 | 0 |
- Adequate Handwashing Facilities
- No Room Temperature Storage; Proper Use Of Time As A Control
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Mar 21, 2012 | Return Inspection | 35 | 2 | 0 |
- No Room Temperature Storage; Proper Use Of Time As A Control
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
- Toxic Substances Properly Identified, Stored, Used.
- Proper Hot Holding Temperatures; Between 130 Degrees F...
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Mar 15, 2012 | Routine Inspection/Field Review | 50 | 4 | 0 |
No violation noted during this evaluation. | Dec 07, 2011 | Consultation/Education - Field | 0 | 0 | 0 |
- Proper Consumer Advisory Posted For Raw Or Undercooked Foods
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Oct 05, 2011 | Routine Inspection/Field Review | 5 | 1 | 0 |
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