- Proper Barriers Used To Prevent Bare Hand Contact With Ready To Eat Foods
- Proper Cold Holding Temperatures ( 42 Degrees F To 45 Degrees F)
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Aug 19, 2015 | Routine Inspection/Field Review | 30 | 2 | 0 |
- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
- Wiping Cloths Properly Used, Stored; Proper Sanitizer
- In-Use Utensils Properly Stored
- Proper Cold Holding Temperatures ( 42 Degrees F To 45 Degrees F)
- Proper Barriers Used To Prevent Bare Hand Contact With Ready To Eat Foods
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Mar 18, 2015 | Routine Inspection/Field Review | 43 | 2 | 3 |
- In-Use Utensils Properly Stored
- Proper Cooling Procedures
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Oct 15, 2014 | Routine Inspection/Field Review | 28 | 1 | 1 |
No violation noted during this evaluation. | Aug 05, 2014 | Return Inspection | 0 | 0 | 0 |
- Food Worker Cards Current For All Food Workers; New Food Workers Trained
- No Room Temperature Storage; Proper Use Of Time As A Control
- Hands Washed As Required
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
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Jul 10, 2014 | Routine Inspection/Field Review | 65 | 4 | 0 |
No violation noted during this evaluation. | Jan 30, 2014 | Consultation/Education - Field | 0 | 0 | 0 |
No violation noted during this evaluation. | Dec 20, 2013 | Routine Inspection/Field Review | 0 | 0 | 0 |
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