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LEE'S KITCHEN U DUB

4106 BROOKLYN AVE NE, SEATTLE, WA 98105 · Restaurant (Seating 13-50)

12 inspections

  1. Routine Inspection/Field Review

    5 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control
      • 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
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  2. Return Inspection

    0 infractions

  3. Return Inspection

    2 infractions

    • 2600 - Compliance with valid permit; operating and risk control plans and required written procedure
      • RED
    • 1900 - No room temperature storage; proper use of time as a control
      • RED
  4. Consultation/Education - Field

    0 infractions

  5. Routine Inspection/Field Review

    14 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used;
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1000 - Food in good condition, safe and unadulterated; approved additives
      • RED
    • 2600 - Compliance with valid permit; operating and risk control plans and required written procedure
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
      • RED
    • 1900 - No room temperature storage; proper use of time as a control
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0400 - Hands washed as required
      • RED
    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  6. Consultation/Education - Field

    0 infractions

  7. Return Inspection

    0 infractions

  8. Routine Inspection/Field Review

    6 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used;
      • BLUE
    • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  9. Return Inspection

    0 infractions

  10. Routine Inspection/Field Review

    7 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used;
      • BLUE
    • 2500 - Toxic substances properly identified, stored, used
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 1900 - No room temperature storage; proper use of time as a control
      • RED
  11. Consultation/Education - Field

    0 infractions

  12. Consultation/Education - Field

    0 infractions