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ACCESSO SHOWARE CENTER

625 W JAMES ST, KENT, WA 98032 · Restaurant (Seating 0-12)

Inspection summary

ACCESSO SHOWARE CENTER has been inspected 320 times by Public Health – Seattle & King County since March 11, 2009. The most recent inspection, on November 22, 2025, found no infractions.

148 of 320 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 13 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 95 times across 80 separate inspections, most recently on December 13, 2017. For example: 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 45 times across 40 separate inspections, most recently on November 19, 2013. For example: 0600 - Adequate handwashing facilities

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 36 times across 36 separate inspections, most recently on November 30, 2021. For example: 4200 - Food-contact surfaces maintained, cleaned, sanitized

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 15 times across 15 separate inspections, most recently on January 8, 2013. For example: 3300 - Potential food contamination prevented during ...

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 5 times across 5 separate inspections, most recently on June 4, 2010. For example: 2500 - Toxic substances properly identified,...

About this data

These results come from Public Health – Seattle & King County, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

320 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    0 infractions

  13. Routine Inspection/Field Review

    0 infractions

  14. Routine Inspection/Field Review

    1 infraction

    • 3900 - Single-use and single-service articles properly stored, used
      • BLUE
  15. Routine Inspection/Field Review

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    0 infractions

  18. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
  19. Routine Inspection/Field Review

    0 infractions

  20. Routine Inspection/Field Review

    0 infractions

  21. Routine Inspection/Field Review

    0 infractions

  22. Routine Inspection/Field Review

    0 infractions

  23. Routine Inspection/Field Review

    0 infractions

  24. Routine Inspection/Field Review

    0 infractions

  25. Routine Inspection/Field Review

    0 infractions

  26. Routine Inspection/Field Review

    0 infractions

  27. Routine Inspection/Field Review

    0 infractions

  28. Routine Inspection/Field Review

    0 infractions

  29. Routine Inspection/Field Review

    0 infractions

  30. Routine Inspection/Field Review

    0 infractions

  31. Routine Inspection/Field Review

    0 infractions

  32. Routine Inspection/Field Review

    0 infractions

  33. Routine Inspection/Field Review

    0 infractions

  34. Routine Inspection/Field Review

    0 infractions

  35. Routine Inspection/Field Review

    0 infractions

  36. Consultation/Education - Field

    0 infractions

  37. Consultation/Education - Field

    0 infractions

  38. Consultation/Education - Field

    0 infractions

  39. Consultation/Education - Field

    0 infractions

  40. Consultation/Education - Field

    0 infractions

  41. Routine Inspection/Field Review

    0 infractions

  42. Routine Inspection/Field Review

    1 infraction

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
  43. Routine Inspection/Field Review

    0 infractions

  44. Routine Inspection/Field Review

    0 infractions

  45. Routine Inspection/Field Review

    1 infraction

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
  46. Routine Inspection/Field Review

    1 infraction

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
  47. Routine Inspection/Field Review

    0 infractions

  48. Routine Inspection/Field Review

    1 infraction

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
  49. Routine Inspection/Field Review

    1 infraction

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
  50. Routine Inspection/Field Review

    0 infractions

  51. Routine Inspection/Field Review

    2 infractions

    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  52. Routine Inspection/Field Review

    0 infractions

  53. Routine Inspection/Field Review

    0 infractions

  54. Routine Inspection/Field Review

    2 infractions

    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  55. Routine Inspection/Field Review

    2 infractions

    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  56. Routine Inspection/Field Review

    2 infractions

    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  57. Routine Inspection/Field Review

    2 infractions

    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  58. Routine Inspection/Field Review

    0 infractions

  59. Routine Inspection/Field Review

    0 infractions

  60. Routine Inspection/Field Review

    0 infractions

  61. Routine Inspection/Field Review

    0 infractions

  62. Consultation/Education - Field

    0 infractions

  63. Routine Inspection/Field Review

    0 infractions

  64. Routine Inspection/Field Review

    0 infractions

  65. Consultation/Education - Field

    0 infractions

  66. Routine Inspection/Field Review

    0 infractions

  67. Routine Inspection/Field Review

    0 infractions

  68. Consultation/Education - Field

    0 infractions

  69. Consultation/Education - Field

    0 infractions

  70. Consultation/Education - Field

    0 infractions

  71. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  72. Routine Inspection/Field Review

    0 infractions

  73. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  74. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  75. Routine Inspection/Field Review

    0 infractions

  76. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  77. Routine Inspection/Field Review

    0 infractions

  78. Routine Inspection/Field Review

    0 infractions

  79. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  80. Routine Inspection/Field Review

    0 infractions

  81. Routine Inspection/Field Review

    0 infractions

  82. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  83. Routine Inspection/Field Review

    0 infractions

  84. Routine Inspection/Field Review

    0 infractions

  85. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  86. Routine Inspection/Field Review

    0 infractions

  87. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  88. Routine Inspection/Field Review

    0 infractions

  89. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  90. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  91. Routine Inspection/Field Review

    0 infractions

  92. Routine Inspection/Field Review

    0 infractions

  93. Routine Inspection/Field Review

    0 infractions

  94. Routine Inspection/Field Review

    0 infractions

  95. Routine Inspection/Field Review

    0 infractions

  96. Routine Inspection/Field Review

    0 infractions

  97. Routine Inspection/Field Review

    0 infractions

  98. Routine Inspection/Field Review

    0 infractions

  99. Routine Inspection/Field Review

    0 infractions

  100. Routine Inspection/Field Review

    0 infractions

  101. Routine Inspection/Field Review

    0 infractions

  102. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  103. Routine Inspection/Field Review

    0 infractions

  104. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  105. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  106. Routine Inspection/Field Review

    0 infractions

  107. Routine Inspection/Field Review

    0 infractions

  108. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  109. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  110. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  111. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  112. Routine Inspection/Field Review

    0 infractions

  113. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  114. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  115. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  116. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  117. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  118. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  119. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  120. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  121. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  122. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  123. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  124. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  125. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  126. Consultation/Education - Field

    0 infractions

  127. Routine Inspection/Field Review

    0 infractions

  128. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  129. Consultation/Education - Field

    0 infractions

  130. Consultation/Education - Field

    0 infractions

  131. Routine Inspection/Field Review

    0 infractions

  132. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  133. Consultation/Education - Field

    0 infractions

  134. Consultation/Education - Field

    0 infractions

  135. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  136. Consultation/Education - Field

    0 infractions

  137. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  138. Routine Inspection/Field Review

    0 infractions

  139. Routine Inspection/Field Review

    0 infractions

  140. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  141. Consultation/Education - Field

    0 infractions

  142. Consultation/Education - Field

    0 infractions

  143. Routine Inspection/Field Review

    0 infractions

  144. Consultation/Education - Field

    0 infractions

  145. Consultation/Education - Field

    0 infractions

  146. Consultation/Education - Field

    0 infractions

  147. Consultation/Education - Field

    0 infractions

  148. Consultation/Education - Field

    0 infractions

  149. Consultation/Education - Field

    0 infractions

  150. Consultation/Education - Field

    0 infractions

  151. Return Inspection

    0 infractions

  152. Return Inspection

    0 infractions

  153. Return Inspection

    0 infractions

  154. Return Inspection

    0 infractions

  155. Return Inspection

    0 infractions

  156. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  157. Routine Inspection/Field Review

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  158. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  159. Routine Inspection/Field Review

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  160. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  161. Routine Inspection/Field Review

    4 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  162. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  163. Routine Inspection/Field Review

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  164. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  165. Routine Inspection/Field Review

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  166. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  167. Routine Inspection/Field Review

    4 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  168. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  169. Routine Inspection/Field Review

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  170. Routine Inspection/Field Review

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  171. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  172. Routine Inspection/Field Review

    4 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  173. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  174. Routine Inspection/Field Review

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  175. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  176. Routine Inspection/Field Review

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  177. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  178. Routine Inspection/Field Review

    4 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  179. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  180. Routine Inspection/Field Review

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  181. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  182. Routine Inspection/Field Review

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  183. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  184. Routine Inspection/Field Review

    4 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  185. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  186. Consultation/Education - Field

    0 infractions

  187. Consultation/Education - Field

    0 infractions

  188. Consultation/Education - Field

    0 infractions

  189. Consultation/Education - Field

    0 infractions

  190. Consultation/Education - Field

    0 infractions

  191. Consultation/Education - Field

    0 infractions

  192. Consultation/Education - Field

    0 infractions

  193. Consultation/Education - Field

    0 infractions

  194. Consultation/Education - Field

    0 infractions

  195. Consultation/Education - Field

    0 infractions

  196. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  197. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  198. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  199. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  200. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  201. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  202. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  203. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  204. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  205. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  206. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  207. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  208. Routine Inspection/Field Review

    0 infractions

  209. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  210. Routine Inspection/Field Review

    0 infractions

  211. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  212. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  213. Routine Inspection/Field Review

    0 infractions

  214. Routine Inspection/Field Review

    0 infractions

  215. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  216. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  217. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  218. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  219. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  220. Routine Inspection/Field Review

    0 infractions

  221. Consultation/Education - Field

    0 infractions

  222. Consultation/Education - Field

    0 infractions

  223. Consultation/Education - Field

    0 infractions

  224. Consultation/Education - Field

    0 infractions

  225. Consultation/Education - Field

    0 infractions

  226. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  227. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  228. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  229. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  230. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  231. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  232. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  233. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  234. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  235. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  236. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  237. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  238. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  239. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  240. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  241. Routine Inspection/Field Review

    2 infractions

    • 3900 - Single use and single service articles properly...
      • BLUE
    • 0500 - Proper methods used to prevent bare hand...
      • RED
  242. Routine Inspection/Field Review

    0 infractions

  243. Routine Inspection/Field Review

    0 infractions

  244. Routine Inspection/Field Review

    2 infractions

    • 3900 - Single use and single service articles properly...
      • BLUE
    • 0500 - Proper methods used to prevent bare hand...
      • RED
  245. Routine Inspection/Field Review

    0 infractions

  246. Routine Inspection/Field Review

    2 infractions

    • 3900 - Single use and single service articles properly...
      • BLUE
    • 0500 - Proper methods used to prevent bare hand...
      • RED
  247. Routine Inspection/Field Review

    2 infractions

    • 3900 - Single use and single service articles properly...
      • BLUE
    • 0500 - Proper methods used to prevent bare hand...
      • RED
  248. Routine Inspection/Field Review

    0 infractions

  249. Routine Inspection/Field Review

    2 infractions

    • 3900 - Single use and single service articles properly...
      • BLUE
    • 0500 - Proper methods used to prevent bare hand...
      • RED
  250. Routine Inspection/Field Review

    0 infractions

  251. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  252. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  253. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  254. Routine Inspection/Field Review

    0 infractions

  255. Routine Inspection/Field Review

    0 infractions

  256. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  257. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  258. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  259. Routine Inspection/Field Review

    0 infractions

  260. Routine Inspection/Field Review

    0 infractions

  261. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  262. Routine Inspection/Field Review

    0 infractions

  263. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  264. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  265. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  266. Routine Inspection/Field Review

    0 infractions

  267. Routine Inspection/Field Review

    0 infractions

  268. Routine Inspection/Field Review

    0 infractions

  269. Routine Inspection/Field Review

    0 infractions

  270. Routine Inspection/Field Review

    0 infractions

  271. Routine Inspection/Field Review

    2 infractions

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  272. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  273. Routine Inspection/Field Review

    2 infractions

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  274. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  275. Routine Inspection/Field Review

    2 infractions

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  276. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  277. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  278. Routine Inspection/Field Review

    2 infractions

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  279. Routine Inspection/Field Review

    2 infractions

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  280. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  281. Routine Inspection/Field Review

    0 infractions

  282. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed,...
      • BLUE
  283. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed,...
      • BLUE
  284. Routine Inspection/Field Review

    3 infractions

    • 3500 - Employee cleanliness and hygiene
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  285. Routine Inspection/Field Review

    0 infractions

  286. Routine Inspection/Field Review

    0 infractions

  287. Routine Inspection/Field Review

    3 infractions

    • 3500 - Employee cleanliness and hygiene
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  288. Routine Inspection/Field Review

    0 infractions

  289. Routine Inspection/Field Review

    3 infractions

    • 3500 - Employee cleanliness and hygiene
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  290. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed,...
      • BLUE
  291. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed,...
      • BLUE
  292. Routine Inspection/Field Review

    3 infractions

    • 3500 - Employee cleanliness and hygiene
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  293. Routine Inspection/Field Review

    0 infractions

  294. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed,...
      • BLUE
  295. Routine Inspection/Field Review

    3 infractions

    • 3500 - Employee cleanliness and hygiene
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  296. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  297. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  298. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  299. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  300. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  301. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  302. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  303. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  304. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  305. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  306. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
  307. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
  308. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
  309. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
  310. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
  311. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  312. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  313. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  314. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  315. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  316. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  317. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  318. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  319. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  320. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE

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