Q Bakery, 3818 S GRAHAM ST #B, Seattle, WA - Restaurant inspection findings and violations

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Business Info

Name: Q Bakery
Type: Restaurant
Address: 3818 S GRAHAM ST #B, Seattle, WA 98118
Phone: (206) 817-6081
Total inspections: 21
Last inspection: Nov 18, 2015
Penalty points from last inspection: 43
Penalty points
43
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Violations

Inspection Date

Service Type

Penalty points

Critical violations

Non-Critical violations
No violation noted during this evaluation. Nov 18, 2015Consultation/Education - Field000
  • Non-Food - Contact Surfaces Maintained And Clean
  • Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
  • No Room Temperature Storage; Proper Use Of Time As A Control
  • Proper Cold Holding Temperatures ( 42 Degrees F To 45 Degrees F)
  • Accurate Thermometer Provided And Used To Evaluate Temperature Of Phf
 May 15, 2015Routine Inspection/Field Review4332
No violation noted during this evaluation. Dec 11, 2014Consultation/Education - Field000
  • Adequate Equipment For Temperature Control
  • Insects, Rodents, Animals Not Present; Entrance Controlled
  • Wiping Cloths Properly Used, Stored; Proper Sanitizer
  • Adequate Handwashing Facilities
  • Proper Cold Holding Temperatures ( 42 Degrees F To 45 Degrees F)
 Aug 11, 2014Routine Inspection/Field Review3023
  • Wiping Cloths Properly Used, Stored; Proper Sanitizer
  • Adequate Equipment For Temperature Control
  • Proper Cold Holding Temperatures ( 42 Degrees F To 45 Degrees F)
  • Adequate Handwashing Facilities
 Apr 02, 2014Routine Inspection/Field Review2522
No violation noted during this evaluation. Sep 27, 2013Consultation/Education - Field000
No violation noted during this evaluation. Jun 03, 2013Return Inspection000
  • No Room Temperature Storage; Proper Use Of Time As A Control
  • Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
 May 17, 2013Routine Inspection/Field Review3520
  • Proper Cooling Procedures
  • Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
 Jan 25, 2013Routine Inspection/Field Review4020
No violation noted during this evaluation. Nov 27, 2012Consultation/Education - Field000
No violation noted during this evaluation. Oct 22, 2012Consultation/Education - Field000
  • Proper Hot Holding Temperatures (Less Than 130 Degrees F )
 Sep 20, 2012Return Inspection2510
  • Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
  • Adequate Handwashing Facilities
  • Hands Washed As Required
  • Proper Hot Holding Temperatures (Less Than 130 Degrees F )
 Aug 16, 2012Routine Inspection/Field Review6040
  • Wiping Cloths Properly Used, Stored; Proper Sanitizer
  • Proper Hot Holding Temperatures (Less Than 130 Degrees F )
 Apr 18, 2012Routine Inspection/Field Review3011
No violation noted during this evaluation. Dec 19, 2011Consultation/Education - Field000
No violation noted during this evaluation. Aug 23, 2011Return Inspection000
  • Wiping Cloths Properly Used, Stored; Proper Sanitizer
  • Adequate Equipment For Temperature Control
  • Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
  • Adequate Handwashing Facilities
  • Accurate Thermometer Provided And Used To Evaluate Temperature Of Phf
  • Food Worker Cards Current For All Food Workers; New Food Workers Trained
  • Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
  • Proper Hot Holding Temperatures (Less Than 130 Degrees F )
 Jul 26, 2011Routine Inspection/Field Review7053
  • Wiping Cloths Properly Used, Stored; Proper Sanitizer
  • Accurate Thermometer Provided And Used To Evaluate Temperature Of Phf
  • Adequate Handwashing Facilities
  • Food Worker Cards Current For All Food Workers; New Food Workers Trained
  • Proper Hot Holding Temperatures (Less Than 130 Degrees F )
 Mar 28, 2011Routine Inspection/Field Review5041
  • Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
  • Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
  • Proper Thawing Methods Used
  • Proper Labeling, Signage
  • Proper Thawing Methods Used
  • Food - Contact Surfaces Maintained, Cleaned, Sanitized
  • Food - Contact Surfaces Maintained, Cleaned, Sanitized
  • Proper Labeling, Signage
  • Food Worker Cards Current For All Food Workers; New Food Workers Trained
  • No Room Temperature Storage; Proper Use Of Time As A Control
  • Toxic Substances Properly Identified, Stored, Used.
  • No Room Temperature Storage; Proper Use Of Time As A Control
  • Food Worker Cards Current For All Food Workers; New Food Workers Trained
  • Toxic Substances Properly Identified, Stored, Used.
 Mar 02, 2010Routine Inspection/Field Review5868
No violation noted during this evaluation. Dec 14, 2009Consultation/Education - Field000
  • Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
  • Single-Use And Single-Service Articles Properly Stored, Used
  • In-Use Utensils Properly Stored
  • Plumbing Properly Sized, Installed, And Maintained; Proper Backflow Devices, Indirect Drains, No Cross-Connections
  • Proper Labeling, Signage
  • Proper Hot Holding Temperatures (Less Than 130 Degrees F )
  • Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
 Nov 23, 2009Routine Inspection/Field Review5625

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