Inspection Results

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Facility Details
Business Name	SAMURAI NOODLE
Address	606 5TH AV S
	SEATTLE, WA 98104
Phone	206-941-6491

Inspection Type		Date	Score
.
Consultation/Education - Field		06/18/2010	N/A
.
Routine Inspection/Field Review		03/09/2010	25
	-Inadequate hand washing facilities
	-Hands not washed as required
.
Return Inspection		01/05/2010	0
.
Return Inspection		01/05/2010	0
.
Routine Inspection/Field Review		12/22/2009	45
	-Improper hot holding temperatures (< 130° F )
	-Improper cold holding temperatures (>45° F)
	-Inadequate hand washing facilities
.
Return Inspection		08/25/2009	0
.
Routine Inspection/Field Review		08/12/2009	70
	-Improper cooling procedures
	-Room temperature storage, improper use of time as a control, procedures not available
	-Inadequate hand washing facilities
	-Wiping cloths improperly used, stored
.
Consultation/Education - Field		03/09/2009	N/A
.
Consultation/Education - Field		10/13/2008	N/A

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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