Inspection Results

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Facility Details
Business Name	SICHUANESE CUISINE
Address	15005 NE 24TH ST
	Redmond, WA 98052
Phone	206-822-2636

Inspection Type		Date	Score
.
Routine Inspection/Field Review		03/03/2010	33
	-Improper cold holding temperatures (>45° F)
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-Food not protected from potential contamination during preparation, storage, display
	-Inadequate hand washing facilities
	-In-use utensils improperly stored
.
Routine Inspection/Field Review		10/06/2009	35
	-Inadequate hand washing facilities
	-Food in poor condition, not safe and adulterated; unapproved additives
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Food contact surfaces not maintained, clean, sanitized
	-Wiping cloths improperly used, stored
	-Non-food contact surfaces not maintained, clean, sanitized
.
Routine Inspection/Field Review		04/03/2009	16
	-In-use utensils improperly stored
	-Wiping cloths improperly used, stored
	-Non-food contact surfaces not maintained, clean, sanitized
	-Food contact surfaces not maintained, clean, sanitized

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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