- Adequate Handwashing Facilities
- Proper Cold Holding Temperatures ( 42 Degrees F To 45 Degrees F)
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Aug 03, 2015 | Routine Inspection/Field Review | 15 | 2 | 0 |
- Food And Non-Food Surfaces Properly Used And Constructed; Cleanable
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May 04, 2015 | Return Inspection | 5 | 0 | 1 |
- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
- In-Use Utensils Properly Stored
- Food And Non-Food Surfaces Properly Used And Constructed; Cleanable
- Proper Shellstock Identification; Wild Mushroom Id; Parasite Destruction Procedures For Fish
- Proper Barriers Used To Prevent Bare Hand Contact With Ready To Eat Foods
- Proper Consumer Advisory Posted For Raw Or Undercooked Foods
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Mar 25, 2015 | Routine Inspection/Field Review | 48 | 3 | 3 |
- Proper Cold Holding Temperatures ( 42 Degrees F To 45 Degrees F)
- Proper Shellstock Identification; Wild Mushroom Id; Parasite Destruction Procedures For Fish
- Proper Consumer Advisory Posted For Raw Or Undercooked Foods
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Nov 26, 2014 | Routine Inspection/Field Review | 15 | 3 | 0 |
- Food - Contact Surfaces Maintained, Cleaned, Sanitized
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
- Adequate Handwashing Facilities
- Proper Shellstock Identification; Wild Mushroom Id; Parasite Destruction Procedures For Fish
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Aug 14, 2014 | Routine Inspection/Field Review | 25 | 3 | 1 |
No violation noted during this evaluation. | Apr 11, 2014 | Consultation/Education - Field | 0 | 0 | 0 |
No violation noted during this evaluation. | Dec 19, 2013 | Consultation/Education - Field | 0 | 0 | 0 |
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