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Facility Details
Business Name PHO HOA
Address 1025 NW GILMAN BL
Issaquah, WA 98027
Phone 253-927-2665


 
Inspection Type

Date

Score

.
Routine Inspection/Field Review

12/03/2009

23

-Improper cold holding temperatures (>45° F)
-In-use utensils improperly stored
-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
.
Consultation/Education - Field

05/18/2009

N/A

.
Routine Inspection/Field Review

01/05/2009

28

-Improper hot holding temperatures (< 130° F )
-Non-food contact surfaces not maintained, clean, sanitized
.
Routine Inspection/Field Review

06/06/2008

15

-Food contact surfaces not maintained, clean, sanitized
-In-use utensils improperly stored
-Warewashing facilities not properly installed, maintained, used; no test strips available and used
-Ventilation, lighting not adequate; designated areas not 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.

  • 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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