Inspection Results

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Facility Details
Business Name	SZECHUAN CHEF RESTAURANT
Address	15015 MAIN ST
	BELLEVUE, WA 98007
Phone

Inspection Type		Date	Score
.
Routine Inspection/Field Review		10/29/2009	73
	-Noncompliance with risk control plans, variances, or mobile food unit plan of operation
	-Room temperature storage, improper use of time as a control, procedures not available
	-Inadequate hand washing facilities
	-Improper handling of pooled eggs
	-Improper cold holding temperatures (>45° F)
	-Improper thawing methods used
	-Toxic substances improperly identified, stored and used
.
Routine Inspection/Field Review		06/24/2009	55
	-Room temperature storage, improper use of time as a control, procedures not available
	-Food not protected from potential contamination during preparation, storage, display
	-Inadequate hand washing facilities
	-Improper methods used to prevent bare hand contact with 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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