Inspection Results

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Facility Details
Business Name	SAIGON BISTRO & UWAJIMAYA
Address	507 S WELLER ST
	SEATTLE, WA 98104
Phone	206-329-4939

Inspection Type		Date	Score
.
Consultation/Education - Field		07/15/2010	N/A
.
Return Inspection		05/12/2010	0
.
Routine Inspection/Field Review		04/26/2010	60
	-Improper cooling procedures
	-Insects, rodents, animals present; entrance uncontrolled
	-No certified PIC by accredited program, nor compliance with Code, nor correct answers
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-Food obtained from unapproved source
.
Routine Inspection/Field Review		03/12/2010	0
.
Routine Inspection/Field Review		11/30/2009	0
.
Return Inspection		07/22/2009	0
.
Routine Inspection/Field Review		07/10/2009	60
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
	-Improper cooling procedures
	-Room temperature storage, improper use of time as a control, procedures not available
.
Consultation/Education - Field		03/27/2009	N/A
.
Routine Inspection/Field Review		12/09/2008	33
	-Improper hot holding temperatures (< 130° F )
	-Improper thawing methods used
	-Wiping cloths improperly used, stored
.
Return Inspection		09/26/2008	0
.
Routine Inspection/Field Review		09/17/2008	73
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-Hands not washed as required
	-Improper hot holding temperatures (< 130° F )
	-Room temperature storage, improper use of time as a control, procedures not available
	-Improper thawing methods 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.

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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