Inspection Results

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Facility Details
Business Name	THAI TOM
Address	4543 UNIVERSITY WAY NE
	Seattle, WA 98105
Phone	206-363-1731

Inspection Type		Date	Score
.
Routine Inspection/Field Review		08/27/2010	23
	-Wiping cloths improperly used, stored
	-Food not protected from potential contamination during preparation, storage, display
	-Improper cold holding temperatures (>45° F)
	-In-use utensils improperly stored
.
Routine Inspection/Field Review		03/30/2010	32
	-Food worker card not available or current, new food workers not trained
	-Improper methods used to prevent bare hand contact with ready-to-eat foods
	-Food not protected from potential contamination during preparation, storage, display
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Inadequate equipment for temperature control
.
Consultation/Education - Field		12/15/2009	N/A
.
Routine Inspection/Field Review		10/07/2009	109
	-Hands not washed as required
	-Improper hot holding temperatures (< 130° F )
	-Single use and single service articles improperly stored, used
	-Wiping cloths improperly used, stored
	-Toxic substances improperly identified, stored and used
	-In-use utensils improperly stored
	-Insects, rodents, animals present; entrance uncontrolled
	-Inadequate hand washing facilities
	-Food workers eating, tasting, drinking, smoking in food preparation areas
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-Room temperature storage, improper use of time as a control, procedures not available
.
Return Inspection		07/24/2009	0
.
Routine Inspection/Field Review		07/23/2009	132
	-Improper cold holding temperatures (>45° F)
	-Food not protected from potential contamination during preparation, storage, display
	-Toxic substances improperly identified, stored and used
	-Inadequate hand washing facilities
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Improper hot holding temperatures (< 130° F )
	-Room temperature storage, improper use of time as a control, procedures not available
	-Improper cooling procedures
	-Hands not washed as required
.
Routine Inspection/Field Review		04/03/2009	12
	-Food contact surfaces not maintained, clean, sanitized
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
.
Routine Inspection/Field Review		01/12/2009	27
	-Food worker card not available or current, new food workers not trained
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-Inadequate hand washing facilities
	-Insects, rodents, animals present; entrance uncontrolled
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
.
Routine Inspection/Field Review		10/03/2008	17
	-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
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment

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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