Inspection Results

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Facility Details
Business Name	SPACE NEEDLE
Address	219 4TH AV N
	Seattle, WA 98109
Phone	206-443-9700

Inspection Type		Date	Score
.
Routine Inspection/Field Review		04/08/2005	4
	-No separation of living quarters, employee personal items.
	-Lighting and ventilation not provided, maintained, cleaned.
.
Consultation/Education - Field		02/01/2005	N/A
.
Routine Inspection/Field Review		12/14/2004	16
	-In-use utensils not properly stored.
	-Food stored on floor.
	-Toxic chemicals/pesticides improperly stored/labeled.
.
Return Inspection		11/05/2004	0
.
Return Inspection		06/28/2004	25
	-Improper hot holding of potentially hazardous foods because of poor equipment design or maintenance, or not being operated correctly (129 degrees F and below).
.
Routine Inspection/Field Review		06/02/2004	55
	-Proper refrigerator storage not present, designed, maintained.
	-Improper hot holding of potentially hazardous foods because of poor equipment design or maintenance, or not being operated correctly (129 degrees F and below).
	-Labeling of packages/bulk foods not complete, accurate, readable.
	-All other potentially hazardous foods not cooked to 140oF.
.
Consultation/Education - Field		02/03/2004	N/A
.
Routine Inspection/Field Review		09/10/2003	0

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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