Inspection Results

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Facility Details
Business Name	BALLARD MANDARIN CHINESE RESTAURANT
Address	5500 8TH AV NW
	Seattle, WA 98107
Phone	206-407-7436

Inspection Type		Date	Score
.
Routine Inspection/Field Review		04/13/2010	18
	-Inadequate hand washing facilities
	-Improper thawing methods used
	-Wiping cloths improperly used, stored
.
Routine Inspection/Field Review		01/25/2010	22
	-Improper cold holding temperatures (between 42° F to 45° F)
	-Toxic substances improperly identified, stored and used
	-Wiping cloths improperly used, stored
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
.
Consultation/Education - Field		09/28/2009	N/A
.
Return Inspection		07/29/2009	0
.
Routine Inspection/Field Review		06/08/2009	20
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Food contact surfaces not maintained, clean, sanitized
	-Food not protected from potential contamination during preparation, storage, display
	-Food workers eating, tasting, drinking, smoking in food preparation areas
.
Routine Inspection/Field Review		03/03/2009	23
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
	-Non-food contact surfaces not maintained, clean, sanitized
	-Inadequate hand washing facilities
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
.
Routine Inspection/Field Review		11/18/2008	25
	-Food not protected from potential contamination during preparation, storage, display
	-Inadequate hand washing facilities
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-In-use utensils improperly stored
	-Improper handling of pooled eggs

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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