Inspection Results

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Facility Details
Business Name	SAIGON VIETNAM DELI
Address	1200 S JACKSON ST
	Seattle, WA 98144
Phone	206-329-7044

Inspection Type		Date	Score
.
Consultation/Education - Field		07/13/2010	N/A
.
Return Inspection		05/12/2010	0
.
Return Inspection		04/27/2010	30
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-Room temperature storage, improper use of time as a control, procedures not available
.
Return Inspection		04/09/2010	27
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Room temperature storage, improper use of time as a control, procedures not available
.
Routine Inspection/Field Review		03/05/2010	45
	-Room temperature storage, improper use of time as a control, procedures not available
	-Food obtained from unapproved source
	-Improper labeling, signage
.
Return Inspection		12/30/2009	5
	-Improper labeling, signage
.
Return Inspection		11/04/2009	8
	-Improper thawing methods used
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
.
Return Inspection		10/23/2009	23
	-Improper thawing methods used
	-Hands not washed as required
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
.
Return Inspection		09/24/2009	70
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
	-Hands not washed as required
	-Improper hot holding temperatures (< 130° F )
	-Room temperature storage, improper use of time as a control, procedures not available
.
Routine Inspection/Field Review		08/20/2009	105
	-Hands not washed as required
	-Room temperature storage, improper use of time as a control, procedures not available
	-Improper thawing methods used
	-Inadequate equipment for temperature control
	-Improper hot holding temperatures (< 130° F )
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
	-Improper labeling, signage
	-Non-food contact surfaces not maintained, clean, sanitized
	-Ventilation, lighting not adequate; designated areas not used
	-Food and non-food contact surfaces not properly used and constructed; non-cleanable
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Insects, rodents, animals present; entrance uncontrolled
.
Consultation/Education - Field		08/04/2009	N/A
.
Routine Inspection/Field Review		05/26/2009	25
	-Inadequate hand washing facilities
	-Insects, rodents, animals present; entrance uncontrolled
	-Food not protected from potential contamination during preparation, storage, display
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
.
Routine Inspection/Field Review		03/03/2009	42
	-Room temperature storage, improper use of time as a control, procedures not available
	-Inadequate hand washing facilities
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment

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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