Inspection Results

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Facility Details
Business Name	SHANGHAI GARDEN
Address	80 FRONT ST N
	Issaquah, WA 98027
Phone	206-625-1689

Inspection Type		Date	Score
.
Consultation/Education - Field		10/09/2009	N/A
.
Routine Inspection/Field Review		09/09/2009	48
	-Food workers eating, tasting, drinking, smoking in food preparation areas
	-Hands not washed as required
	-Food contact surfaces not maintained, clean, sanitized
	-Room temperature storage, improper use of time as a control, procedures not available
.
Return Inspection		03/05/2009	0
.
Routine Inspection/Field Review		02/17/2009	78
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-Hands not washed as required
	-Improper cooling procedures
	-Room temperature storage, improper use of time as a control, procedures not available
	-Improper thawing methods used
.
Routine Inspection/Field Review		09/26/2008	13
	-Insects, rodents, animals present; entrance uncontrolled
	-In-use utensils improperly stored
	-Food not protected from potential contamination during preparation, storage, display
.
Routine Inspection/Field Review		05/02/2008	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.

45 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: 02/08/2010

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