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Facility Details
Business Name CHEF AT WOK
Address 12427 GREENWOOD AV N
Seattle, WA 98133
Phone 206-362-0139


Inspection Type

Date

Score

.
Consultation/Education - Field

08/09/2010

N/A

.
Return Inspection

05/05/2010

0

.
Routine Inspection/Field Review

04/12/2010

42

-Improper cold holding temperatures (>45 F)
-Room temperature storage, improper use of time as a control, procedures not available
-Wiping cloths improperly used, stored
-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
.
Consultation/Education - Field

11/03/2009

N/A

.
Routine Inspection/Field Review

05/13/2009

18

-Food not protected from potential contamination during preparation, storage, display
-Wiping cloths improperly used, stored
-Warewashing facilities not properly installed, maintained, used; no test strips available and used
-Utensils, equipment, linens improperly stored, used, handled
.
Routine Inspection/Field Review

03/11/2009

20

-Food contact surfaces used for raw meat, poultry, aquatic foods, or ready-to-eat foods not thoroughly cleaned and sanitized
-Food contact surfaces not maintained, clean, sanitized

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: 11/03/2010




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