Inspection Results

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Facility Details
Business Name	PHO SAIGON
Address	25632 PACIFIC HWY S
	KENT, WA 98032
Phone

Inspection Type		Date	Score
.
Return Inspection		04/27/2010	0
.
Return Inspection		04/01/2010	53
	-Improper cooling procedures
	-Improper cold holding temperatures (>45° F)
	-Improper thawing methods used
	-Inadequate hand washing facilities
.
Routine Inspection/Field Review		03/11/2010	55
	-Food not protected from potential contamination during preparation, storage, display
	-Inadequate hand washing facilities
	-Improper cooling procedures
	-Improper cold holding temperatures (>45° F)
.
Routine Inspection/Field Review		12/04/2009	33
	-In-use utensils improperly stored
	-Toxic substances improperly identified, stored and used
	-Food worker card not available or current, new food workers not trained
	-Inadequate hand washing facilities
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods

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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