Inspection Results

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Facility Details
Business Name	BANGALORE CUISINE
Address	317 NW GILMAN BL
	Issaquah, WA 98027
Phone	425-392-8743

Inspection Type		Date	Score
.
Consultation/Education - Field		09/23/2010	N/A
.
Routine Inspection/Field Review		04/02/2010	0
.
Routine Inspection/Field Review		12/30/2009	5
	-Insects, rodents, animals present; entrance uncontrolled
.
Consultation/Education - Field		08/18/2009	N/A
.
Return Inspection		01/28/2009	0
.
Routine Inspection/Field Review		01/12/2009	70
	-Ventilation, lighting not adequate; designated areas not used
	-In-use utensils improperly stored
	-Improper cold holding temperatures (>45° F)
	-Improper cooling procedures
	-Improper sewage, waste water disposal
	-Proper Consumer Advisory not posted for raw or undercooked foods
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
	-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: 11/03/2010

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