EDGAR BATISTE SEATTLE SAUSAGE

1021 OCCIDENTAL AVE, SEATTLE, WA 98134 · Restaurant (Mobile Food Unit)

21 inspections

1. Routine Inspection/Field Review24 sept. 2025

   0 infraction

2. Routine Inspection/Field Review10 mai 2024

   1 infraction

   • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
     • RED
3. Routine Inspection/Field Review16 juin 2023

   5 infractions

   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 0400 - Hands washed as required
     • RED
   • 0600 - Adequate handwashing facilities
     • RED
   • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
     • RED
   • 2600 - Compliance with valid permit; operating and risk control plans and required written procedure
     • RED
4. Routine Inspection/Field Review21 août 2021

   5 infractions

   • 3400 - Wiping cloths properly used, stored, proper sanitizer
     • BLUE
   • 2200 - Accurate thermometer provided and used ...
     • RED
   • 0400 - Hands washed as required
     • RED
   • 0600 - Adequate handwashing facilities
     • RED
   • 0200 - Food Worker Cards current for all food workers; new food workers trained
     • RED
5. Routine Inspection/Field Review15 nov. 2019

   0 infraction

6. Return Inspection20 avr. 2015

   3 infractions

   • 4300 - Non-food contact surfaces maintained and clean
     • BLUE
   • 3400 - Wiping cloths properly used, stored, proper sanitizer
     • BLUE
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
7. Consultation/Education - Field8 avr. 2015

   0 infraction

8. Routine Inspection/Field Review7 avr. 2015

   7 infractions

   • 3400 - Wiping cloths properly used, stored, proper sanitizer
     • BLUE
   • 3700 - In-use utensils properly stored
     • BLUE
   • 0600 - Adequate handwashing facilities
     • RED
   • 1900 - No room temperature storage; proper use of time...
     • RED
   • 2200 - Accurate thermometer provided and used ...
     • RED
   • 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
     • RED
   • 0400 - Hands washed as required
     • RED
9. Routine Inspection/Field Review13 nov. 2011

   3 infractions

   • 3400 - Wiping cloths properly used, stored
     • BLUE
   • 0400 - Hands washed as required
     • RED
   • 2600 - Compliance with risk control plans, variances,...
     • RED
10. Consultation/Education - Field14 août 2009

    0 infraction

11. Routine Inspection/Field Review14 avr. 2009

    0 infraction

12. Return Inspection23 mars 2009

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
13. Routine Inspection/Field Review19 mars 2009

    3 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 2600 - Compliance with risk control plans, variances,...
      • RED
14. Routine Inspection/Field Review6 août 2008

    1 infraction

    • Potential food contamination prevented during ...
      • BLUE
15. Consultation/Education - Field22 juill. 2008

    0 infraction

16. Routine Inspection/Field Review27 mai 2008

    2 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Adequate handwashing facilities
      • RED
17. Routine Inspection/Field Review23 avr. 2008

    0 infraction

18. Return Inspection26 sept. 2007

    0 infraction

19. Routine Inspection/Field Review29 août 2007

    4 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Compliance with risk control plans, variances,...
      • RED
    • No room temperature storage; proper use of time...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
20. Routine Inspection/Field Review2 mai 2007

    0 infraction

21. Routine Inspection/Field Review2 avr. 2007

    2 infractions

    • Adequate handwashing facilities
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED