Onion Inspection Violations in Seattle Restaurants

Temperature Control Violations with Cut Onions

Cut or sliced onions must be held at 41°F or below, per Washington State Food Code (based on FDA guidelines). Seattle health inspectors commonly cite violations when onions are left at room temperature during prep, stored in non-refrigerated reach-in units, or placed in coolers without thermometers. Cut onions that reach the temperature danger zone (41–135°F) for more than 2 hours must be discarded. Inspectors verify temperature logs and physically check cooler temperatures during routine visits.

Cross-Contamination and Improper Storage

Raw onions stored above ready-to-eat foods or raw proteins create cross-contamination hazards. Seattle inspectors look for onions stored improperly in walk-ins or reach-ins without physical separation from prepared foods. Whole unpeeled onions are lower-risk, but once cut, they require dedicated storage away from cooked items. Additionally, onions stored in direct contact with ice or water (without proper containers) can absorb contaminants. Violations typically require corrective action within 24–48 hours and follow-up inspection.

How Seattle Inspectors Assess Onion Handling

Seattle & King County health inspectors evaluate onion safety using Washington State's Food Service Rules, which align with the FDA Food Code. Inspectors check cooler temperatures, review temperature logs, observe prep practices, and verify that staff can identify proper storage requirements. Citations may be issued as violations or critical violations depending on risk level. Restaurants receiving violations related to onions typically must document corrective actions (new thermometers, staff retraining, storage reorganization) before reinspection.

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