CHANTANEE

10107 MAIN ST, BOTHELL, WA 98011 · Restaurant (Seating 51-150)

55 inspections

1. Routine Inspection/Field Review18 mars 2025

   1 infraction

   • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
     • RED
2. Routine Inspection/Field Review8 nov. 2024

   2 infractions

   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
3. Routine Inspection/Field Review26 janv. 2024

   0 infraction

4. Routine Inspection/Field Review21 mars 2023

   2 infractions

   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
     • RED
5. Routine Inspection/Field Review4 oct. 2022

   5 infractions

   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 4300 - Non-food contact surfaces maintained and clean
     • BLUE
   • 3800 - Utensils, equipment, linens properly stored,...
     • BLUE
   • 4100 - Warewashing facilities properly installed,...
     • BLUE
   • 1900 - No room temperature storage; proper use of time...
     • RED
6. Return Inspection31 mai 2022

   0 infraction

7. Return Inspection23 mai 2022

   0 infraction

8. Routine Inspection/Field Review10 mai 2022

   6 infractions

   • 3400 - Wiping cloths properly used, stored, proper sanitizer
     • BLUE
   • 3200 - Insects, rodents, animals not present; entrance controlled.
     • BLUE
   • 4000 - Food and non-food surfaces properly used and...
     • BLUE
   • 4100 - Warewashing facilities properly installed,...
     • BLUE
   • 1600 - Proper cooling procedure
     • RED
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
9. Routine Inspection/Field Review24 févr. 2021

   1 infraction

   • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
     • RED
10. Routine Inspection/Field Review1 déc. 2020

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
11. Consultation/Education - Field10 juin 2020

    4 infractions

    • 0400 - Hands washed as required
      • RED
    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
12. Routine Inspection/Field Review30 sept. 2019

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
13. Consultation/Education - Field1 juill. 2019

    0 infraction

14. Return Inspection16 avr. 2019

    0 infraction

15. Routine Inspection/Field Review2 avr. 2019

    8 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
      • RED
    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
16. Consultation/Education - Field12 déc. 2018

    0 infraction

17. Routine Inspection/Field Review16 août 2018

    3 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
18. Routine Inspection/Field Review2 avr. 2018

    0 infraction

19. Routine Inspection/Field Review1 nov. 2017

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
20. Return Inspection12 sept. 2017

    0 infraction

21. Return Inspection28 août 2017

    4 infractions

    • 0100 - PIC certified by accredited program or compliance with code, or correct answers
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
22. Routine Inspection/Field Review15 août 2017

    7 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1600 - Proper cooling procedure
      • RED
23. Consultation/Education - Field1 mai 2017

    0 infraction

24. Return Inspection3 févr. 2017

    0 infraction

25. Return Inspection20 janv. 2017

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
26. Return Inspection22 déc. 2016

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
27. Routine Inspection/Field Review12 déc. 2016

    3 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
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
28. Consultation/Education - Field27 juill. 2016

    0 infraction

29. Routine Inspection/Field Review30 juin 2016

    2 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
30. Routine Inspection/Field Review1 juin 2015

    5 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
31. Routine Inspection/Field Review30 déc. 2014

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
32. Routine Inspection/Field Review20 oct. 2014

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
33. Consultation/Education - Field21 oct. 2013

    0 infraction

34. Return Inspection9 mai 2013

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
35. Return Inspection25 avr. 2013

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
36. Routine Inspection/Field Review11 avr. 2013

    4 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
37. Routine Inspection/Field Review10 déc. 2012

    0 infraction

38. Routine Inspection/Field Review27 nov. 2012

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
39. Consultation/Education - Field29 juin 2012

    0 infraction

40. Consultation/Education - Field29 sept. 2011

    0 infraction

41. Return Inspection12 avr. 2011

    0 infraction

42. Routine Inspection/Field Review29 mars 2011

    4 infractions

    • 2000 - Proper reheating procedures for hot holding
      • RED
    • 1500 - Proper handling of pooled eggs
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
43. Return Inspection22 avr. 2010

    0 infraction

44. Routine Inspection/Field Review1 avr. 2010

    2 infractions

    • 1600 - Proper cooling procedure
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
45. Return Inspection6 oct. 2009

    0 infraction

46. Consultation/Education - Field9 sept. 2009

    0 infraction

47. Routine Inspection/Field Review8 sept. 2009

    5 infractions

    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 0100 - PIC certified by accredited program...
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1600 - Proper cooling procedure
      • RED
48. Consultation/Education - Field29 mai 2009

    0 infraction

49. Routine Inspection/Field Review8 mai 2009

    1 infraction

    • 1600 - Proper cooling procedure
      • RED
50. Routine Inspection/Field Review8 mai 2008

    2 infractions

    • Hands washed as required
      • RED
    • No room temperature storage; proper use of time...
      • RED
51. Routine Inspection/Field Review23 mai 2007

    1 infraction

    • No room temperature storage; proper use of time...
      • RED
52. Return Inspection20 déc. 2006

    0 infraction

53. Routine Inspection/Field Review19 déc. 2006

    2 infractions

    • Hands washed as required
      • RED
    • Adequate handwashing facilities
      • RED
54. Return Inspection15 févr. 2006

    0 infraction

55. Routine Inspection/Field Review1 févr. 2006

    7 infractions

    • Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • Utensils, equipment, linens properly stored,...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
    • Proper hot holding temperatures (less than 130° F )
      • RED
    • Raw meats below and away from RTE food
      • RED
    • Proper cooling procedure
      • RED