Inspection Results

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Facility Details
Business Name	BRASA RESTAURANT LLC
Address	2107 3RD AV
	Seattle, WA 98121
Phone

Inspection Type		Date	Score
.
Consultation/Education - Field		12/28/2004	N/A
.
Routine Inspection/Field Review		11/09/2004	24
	-In-use utensils not properly stored.
	-Non-food contact surfaces not maintained, cleaned, sanitized.
	-Wiping cloth: no sanitizer on wiping cloth, dirty, or used for more than food prep surfaces.
	-Food stored on floor.
	-Food contact surfaces not maintained, cleaned, sanitized.
	-Hot and cold running water not at proper water pressure; hot water not within 100oF to 120oF range.
.
Routine Inspection/Field Review		06/04/2004	13
	-Hot and cold running water not at proper water pressure; hot water not within 100oF to 120oF range.
	-Wiping cloth: no sanitizer on wiping cloth, dirty, or used for more than food prep surfaces.
	-Sinks improperly sized, maintained, missing.
.
Routine Inspection/Field Review		04/25/2003	10
	-Wiping cloth: no sanitizer on wiping cloth, dirty, or used for more than food prep surfaces.
	-Hot and cold running water not at proper water pressure; hot water not within 100oF to 120oF range.

Inspection violations and points

Inspections are based on regulations to eliminate risk factors for food borne disease. Every violation of these regulations is color coded and has a numerical value based on the amount of risk they create.

-Red critical violations: These are violations with the highest risk of causing food borne disease. One red critical violation equals an unsatisfactory inspection. Environmental Health Specialists work with operators to make sure that red critical violations are corrected before they leave the establishment.

-Blue violations: These are violations related to the maintenance of the establishment and cleanliness.

35 or more red critical violation points require a re-inspection within 14 days.
75 or more red critical violation points require the establishment be closed.
101 or more total (red & blue) points also requires the establishment be closed.

Establishments are allowed to reopen when they have remedied the conditions that led to the closure, submitted a plan of correction to prevent recurrences, amd obtained a reinspection.

Click here to learn about the terms we use

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Last Updated: 04/23/2005

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