| 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 -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.
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. |
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Last Updated: 09/02/2010
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