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Facility Details
Business Name CHIANG'S GOURMET RESTAURANT
Address 7845 LAKE CITY WAY NE
Seattle, WA 98115
Phone 206-427-6310


 
Inspection Type

Date

Score

.
Consultation/Education - Field

05/13/2010

N/A

.
Routine Inspection/Field Review

12/14/2009

10

-Improper labeling, signage
-Food and non-food contact surfaces not properly used and constructed; non-cleanable
.
Consultation/Education - Field

02/23/2009

N/A

.
Routine Inspection/Field Review

10/23/2008

41

-Food contact surfaces not maintained, clean, sanitized
-Food contact surfaces used for raw meat, poultry, aquatic foods, or ready-to-eat foods not thoroughly cleaned and sanitized
-Improper shellfish identification; improper parasite destruction procedures for fish
-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
-Wiping cloths improperly used, stored
-Non-food contact surfaces not maintained, clean, sanitized
-Improper thawing methods used

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.
  • 90 or more red critical violation points require the establishment be closed.
  • 120 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: 09/02/2010



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