Inspection Results

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Facility Details
Business Name	NOBLE COURT RESTAURANT
Address	1644 140TH AV NE
	Bellevue, WA 98005
Phone	425-641-6011

Inspection Type		Date	Score
.
Routine Inspection/Field Review		05/10/2010	73
	-Improper thawing methods used
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
	-Hands not washed as required
	-Room temperature storage, improper use of time as a control, procedures not available
	-Food contact surfaces not maintained, clean, sanitized
	-Toxic substances improperly identified, stored and used
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
	-Food not protected from potential contamination during preparation, storage, display
.
Routine Inspection/Field Review		12/22/2009	65
	-Inadequate equipment for temperature control
	-Improper cooling procedures
	-Improper hot holding temperatures130° F to 139° F
	-Improper shellfish identification; improper parasite destruction procedures for fish
	-Improper methods used to prevent bare hand contact with ready-to-eat foods
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
.
Return Inspection		10/22/2009	0
.
Return Inspection		10/21/2009	0
.
Return Inspection		10/19/2009	0
.
Routine Inspection/Field Review		10/16/2009	95
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-Food obtained from unapproved source
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
	-Inadequate equipment for temperature control
	-Food contact surfaces not maintained, clean, sanitized
	-Room temperature storage, improper use of time as a control, procedures not available
	-Improper thawing methods used
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-Food in poor condition, not safe and adulterated; unapproved additives
	-Inadequate hand washing facilities
	-Insects, rodents, animals present; entrance uncontrolled
.
Routine Inspection/Field Review		12/11/2008	15
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-Inadequate hand washing facilities

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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