Inspection Results

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Facility Details
Business Name	ALPHA SIGMA PHI
Address	4554 19TH AV NE
	Seattle, WA 98105
Phone

Inspection Type		Date	Score
.
Return Inspection		05/11/2010	0
.
Routine Inspection/Field Review		04/28/2010	45
	-Room temperature storage, improper use of time as a control, procedures not available
	-Inadequate equipment for temperature control
	-Inadequate hand washing facilities
	-Food not protected from potential contamination during preparation, storage, display
.
Routine Inspection/Field Review		10/29/2009	0
.
Consultation/Education - Field		05/13/2009	N/A
.
Routine Inspection/Field Review		03/04/2009	10
	-Inadequate hand washing facilities
.
Routine Inspection/Field Review		11/13/2008	25
	-Food contact surfaces not maintained, clean, sanitized
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
	-Insects, rodents, animals present; entrance uncontrolled
	-Food and non-food contact surfaces not properly used and constructed; non-cleanable
	-Warewashing facilities not properly installed, maintained, used; no test strips available and 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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