Inspection Results

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Facility Details
Business Name	SIMPLY THAI RESTAURANT
Address	375 STRANDER BL
	Seattle, WA 98188
Phone

Inspection Type		Date	Score
.
Consultation/Education - Field		04/14/2009	N/A
.
Return Inspection		02/07/2009	0
.
Routine Inspection/Field Review		01/14/2009	70
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
	-Inadequate hand washing facilities
	-Food worker card not available or current, new food workers not trained
	-Improper hot holding temperatures (< 130° F )
	-Room temperature storage, improper use of time as a control, procedures not available
.
Consultation/Education - Field		09/09/2008	N/A
.
Routine Inspection/Field Review		03/27/2008	20
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
	-Food not protected from potential contamination during preparation, storage, display
	-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.

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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