BLUE HERON CAFE INC.

4001 GILMAN AVE W, Seattle, WA 98199 · Restaurant (Seating 0-12)

50 inspections

1. Routine Inspection/Field Review8 sept. 2025

   1 infraction

   • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
     • RED
2. Routine Inspection/Field Review21 févr. 2025

   1 infraction

   • 1000 - Food in good condition, safe and unadulterated; approved additives
     • RED
3. Consultation/Education - Field25 oct. 2024

   0 infraction

4. Routine Inspection/Field Review6 juin 2024

   3 infractions

   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
     • RED
   • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
     • RED
5. Routine Inspection/Field Review9 févr. 2024

   2 infractions

   • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
     • RED
   • 1900 - No room temperature storage; proper use of time as a control
     • RED
6. Routine Inspection/Field Review2 mai 2023

   2 infractions

   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
7. Routine Inspection/Field Review7 nov. 2022

   2 infractions

   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
8. Consultation/Education - Field14 juin 2022

   0 infraction

9. Routine Inspection/Field Review21 oct. 2020

   2 infractions

   • 1400 - Raw meats below and away from ready to eat food; species separated
     • RED
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
10. Routine Inspection/Field Review31 juill. 2019

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
11. Routine Inspection/Field Review19 nov. 2018

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
12. Consultation/Education - Field14 juin 2018

    0 infraction

13. Routine Inspection/Field Review23 févr. 2018

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
14. Consultation/Education - Field11 déc. 2017

    0 infraction

15. Routine Inspection/Field Review12 sept. 2017

    3 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
16. Routine Inspection/Field Review19 mai 2017

    3 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
17. Consultation/Education - Field11 avr. 2016

    0 infraction

18. Consultation/Education - Field26 janv. 2016

    0 infraction

19. Routine Inspection/Field Review16 sept. 2015

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
20. Consultation/Education - Field16 avr. 2015

    0 infraction

21. Routine Inspection/Field Review24 nov. 2014

    2 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
22. Routine Inspection/Field Review22 juill. 2014

    1 infraction

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
23. Consultation/Education - Field3 mars 2014

    0 infraction

24. Consultation/Education - Field24 sept. 2013

    0 infraction

25. Routine Inspection/Field Review9 avr. 2013

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
26. Routine Inspection/Field Review8 janv. 2013

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
27. Consultation/Education - Field17 sept. 2012

    3 infractions

    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0400 - Hands washed as required
      • RED
28. Return Inspection22 mai 2012

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
29. Routine Inspection/Field Review8 mai 2012

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0500 - Proper methods used to prevent bare hand...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
30. Routine Inspection/Field Review5 janv. 2012

    0 infraction

31. Consultation/Education - Field11 oct. 2011

    0 infraction

32. Routine Inspection/Field Review28 avr. 2011

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
33. Routine Inspection/Field Review26 janv. 2011

    0 infraction

34. Consultation/Education - Field25 oct. 2010

    0 infraction

35. Routine Inspection/Field Review9 août 2010

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
36. Routine Inspection/Field Review23 févr. 2010

    0 infraction

37. Consultation/Education - Field2 nov. 2009

    0 infraction

38. Routine Inspection/Field Review18 août 2009

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
39. Routine Inspection/Field Review7 avr. 2009

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
40. Consultation/Education - Field17 nov. 2008

    0 infraction

41. Routine Inspection/Field Review17 juin 2008

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
42. Routine Inspection/Field Review17 mars 2008

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Raw meats below and away from RTE food
      • RED
43. Routine Inspection/Field Review21 déc. 2007

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Adequate handwashing facilities
      • RED
44. Consultation/Education - Field31 juill. 2007

    0 infraction

45. Routine Inspection/Field Review20 mars 2007

    4 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
46. Return Inspection2 janv. 2007

    0 infraction

47. Routine Inspection/Field Review6 déc. 2006

    3 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Raw meats below and away from RTE food
      • RED
    • Proper cold holding temperatures ( 42° F to 45° F)
      • RED
48. Consultation/Education - Field1 mai 2006

    0 infraction

49. Consultation/Education - Field18 avr. 2006

    0 infraction

50. Routine Inspection/Field Review23 mars 2006

    4 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Food and non-food surfaces properly used and...
      • BLUE
    • Toxic substances properly identified,...
      • RED