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HAU HAU MARKET

412 12TH AVE S, SEATTLE, WA 98144 · Restaurant (Meat/Sea Food)

Inspection summary

HAU HAU MARKET has been inspected 145 times by Public Health – Seattle & King County since February 27, 2006. The most recent inspection, on October 9, 2026, found no infractions.

43 of 145 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 2 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 65 times across 50 separate inspections, most recently on September 18, 2025. For example: 2900 - Adequate equipment for temperature control

  • 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 45 times across 36 separate inspections, most recently on June 10, 2024. 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 41 times across 37 separate inspections, most recently on February 6, 2023. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • 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 31 times across 26 separate inspections, most recently on February 6, 2023. For example: 0400 - Hands washed as required

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 22 times across 22 separate inspections, most recently on June 10, 2024. For example: 3100 - Food properly labeled; proper date marking

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.

145 inspections

  1. Educational Inspection

    0 infractions

  2. Educational Inspection

    0 infractions

  3. Routine Inspection/Field Review

    1 infraction

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    1 infraction

    • 2900 - Adequate equipment for temperature control
      • BLUE
  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

    3 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
  12. Routine Inspection/Field Review

    0 infractions

  13. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  14. Routine Inspection/Field Review

    3 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
  15. Routine Inspection/Field Review

    4 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
  16. Routine Inspection/Field Review

    1 infraction

    • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
      • RED
  17. Return Inspection

    0 infractions

  18. Routine Inspection/Field Review

    10 infractions

    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
      • RED
  19. Routine Inspection/Field Review

    1 infraction

    • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
      • RED
  20. Routine Inspection/Field Review

    6 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
    • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
      • RED
  21. Routine Inspection/Field Review

    0 infractions

  22. Routine Inspection/Field Review

    1 infraction

    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
  23. Routine Inspection/Field Review

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  24. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  26. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  28. Consultation/Education - Field

    0 infractions

  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
  33. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
  34. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  35. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  38. Consultation/Education - Field

    0 infractions

  39. Consultation/Education - Field

    0 infractions

  40. Consultation/Education - Field

    0 infractions

  41. Consultation/Education - Field

    0 infractions

  42. Routine Inspection/Field Review

    3 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  43. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  44. Routine Inspection/Field Review

    3 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  45. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  46. Consultation/Education - Field

    0 infractions

  47. Consultation/Education - Field

    0 infractions

  48. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  51. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  52. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0400 - Hands washed as required
      • RED
  53. Routine Inspection/Field Review

    4 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  54. Routine Inspection/Field Review

    4 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  55. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0400 - Hands washed as required
      • RED
  56. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1000 - Food in good condition, safe and unadulterated; approved additives
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  57. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1000 - Food in good condition, safe and unadulterated; approved additives
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  58. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  59. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  60. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  62. Consultation/Education - Field

    0 infractions

  63. Consultation/Education - Field

    0 infractions

  64. Routine Inspection/Field Review

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  65. Routine Inspection/Field Review

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  66. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  67. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  68. Routine Inspection/Field Review

    2 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  69. Routine Inspection/Field Review

    2 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  70. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    3 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  73. Routine Inspection/Field Review

    4 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0400 - Hands washed as required
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  74. Routine Inspection/Field Review

    4 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0400 - Hands washed as required
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  75. Routine Inspection/Field Review

    3 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  76. Consultation/Education - Field

    0 infractions

  77. Consultation/Education - Field

    0 infractions

  78. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  79. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  80. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  81. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  82. Consultation/Education - Field

    0 infractions

  83. Consultation/Education - Field

    0 infractions

  84. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
  85. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
  86. Routine Inspection/Field Review

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 1300 - Food contact surfaces used for raw meat...
      • RED
  87. Routine Inspection/Field Review

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 1300 - Food contact surfaces used for raw meat...
      • RED
  88. Routine Inspection/Field Review

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1300 - Food contact surfaces used for raw meat...
      • RED
  89. Routine Inspection/Field Review

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  90. Routine Inspection/Field Review

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1300 - Food contact surfaces used for raw meat...
      • RED
  91. Routine Inspection/Field Review

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  92. Consultation/Education - Field

    0 infractions

  93. Consultation/Education - Field

    0 infractions

  94. Routine Inspection/Field Review

    6 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  95. Routine Inspection/Field Review

    6 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  96. Routine Inspection/Field Review

    2 infractions

    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  97. Routine Inspection/Field Review

    2 infractions

    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  98. Routine Inspection/Field Review

    5 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
  99. Routine Inspection/Field Review

    5 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
  100. Routine Inspection/Field Review

    1 infraction

    • 1200 - Proper shellfish identification; proper parasit...
      • RED
  101. Routine Inspection/Field Review

    1 infraction

    • 1200 - Proper shellfish identification; proper parasit...
      • RED
  102. Consultation/Education - Field

    0 infractions

  103. Consultation/Education - Field

    0 infractions

  104. Routine Inspection/Field Review

    2 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
  105. Routine Inspection/Field Review

    2 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
  106. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  107. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  108. Routine Inspection/Field Review

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  109. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1200 - Proper shellfish identification; proper parasit...
      • RED
  110. Routine Inspection/Field Review

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  111. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1200 - Proper shellfish identification; proper parasit...
      • RED
  112. Consultation/Education - Field

    0 infractions

  113. Consultation/Education - Field

    0 infractions

  114. Routine Inspection/Field Review

    1 infraction

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

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0400 - Hands washed as required
      • RED
  116. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0400 - Hands washed as required
      • RED
  117. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  119. Routine Inspection/Field Review

    0 infractions

  120. Consultation/Education - Field

    0 infractions

  121. Consultation/Education - Field

    0 infractions

  122. Routine Inspection/Field Review

    2 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Food Worker Cards current for all food...
      • RED
  123. Routine Inspection/Field Review

    2 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Food Worker Cards current for all food...
      • RED
  124. Routine Inspection/Field Review

    5 infractions

    • Adequate equipment for temperature control
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Food in good condition, safe and unadulterat...
      • RED
    • Adequate handwashing facilities
      • RED
  125. Routine Inspection/Field Review

    5 infractions

    • Adequate equipment for temperature control
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Food in good condition, safe and unadulterat...
      • RED
    • Adequate handwashing facilities
      • RED
  126. Routine Inspection/Field Review

    3 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Plumbing properly sized, installed,...
      • BLUE
    • Food Worker Cards current for all food...
      • RED
  127. Routine Inspection/Field Review

    3 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Plumbing properly sized, installed,...
      • BLUE
    • Food Worker Cards current for all food...
      • RED
  128. Routine Inspection/Field Review

    2 infractions

    • Plumbing properly sized, installed,...
      • BLUE
    • Food in good condition, safe and unadulterat...
      • RED
  129. Routine Inspection/Field Review

    2 infractions

    • Plumbing properly sized, installed,...
      • BLUE
    • Food in good condition, safe and unadulterat...
      • RED
  130. Consultation/Education - Field

    0 infractions

  131. Consultation/Education - Field

    0 infractions

  132. Routine Inspection/Field Review

    2 infractions

    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Food obtained from approved source
      • RED
  133. Routine Inspection/Field Review

    1 infraction

    • Food Worker Cards current for all food...
      • RED
  134. Routine Inspection/Field Review

    2 infractions

    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Food obtained from approved source
      • RED
  135. Routine Inspection/Field Review

    1 infraction

    • Food Worker Cards current for all food...
      • RED
  136. Routine Inspection/Field Review

    4 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Proper thawing methods used
      • BLUE
    • No room temperature storage; proper use of time...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  137. Routine Inspection/Field Review

    0 infractions

  138. Routine Inspection/Field Review

    0 infractions

  139. Routine Inspection/Field Review

    4 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Proper thawing methods used
      • BLUE
    • No room temperature storage; proper use of time...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  140. Consultation/Education - Field

    0 infractions

  141. Consultation/Education - Field

    0 infractions

  142. Routine Inspection/Field Review

    2 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Adequate handwashing facilities
      • RED
  143. Routine Inspection/Field Review

    1 infraction

    • Potential food contamination prevented during ...
      • BLUE
  144. Routine Inspection/Field Review

    2 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Adequate handwashing facilities
      • RED
  145. Routine Inspection/Field Review

    1 infraction

    • Potential food contamination prevented during ...
      • BLUE

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