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
.
Consultation/Education - Field		12/15/2009	N/A
.
Routine Inspection/Field Review		10/07/2009	109
	-Inadequate hand washing facilities
	-Insects, rodents, animals present; entrance uncontrolled
	-In-use utensils improperly stored
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-Hands not washed as required
	-Improper hot holding temperatures (< 130° F )
	-Room temperature storage, improper use of time as a control, procedures not available
	-Single use and single service articles improperly stored, used
	-Wiping cloths improperly used, stored
	-Food workers eating, tasting, drinking, smoking in food preparation areas
	-Toxic substances improperly identified, stored and used
.
Return Inspection		07/24/2009	0
.
Routine Inspection/Field Review		07/23/2009	132
	-Hands not washed as required
	-Improper cooling procedures
	-Room temperature storage, improper use of time as a control, procedures not available
	-Improper cold holding temperatures (>45° F)
	-Improper hot holding temperatures (< 130° F )
	-Food not protected from potential contamination during preparation, storage, display
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Inadequate hand washing facilities
	-Toxic substances improperly identified, stored and used
.
Routine Inspection/Field Review		04/03/2009	12
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-Food contact surfaces not maintained, clean, sanitized
.
Routine Inspection/Field Review		01/12/2009	27
	-Inadequate hand washing facilities
	-Insects, rodents, animals present; entrance uncontrolled
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-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
.
Routine Inspection/Field Review		10/03/2008	17
	-Insects, rodents, animals present; entrance uncontrolled
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Food contact surfaces not maintained, clean, sanitized
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
.
Routine Inspection/Field Review		04/22/2008	12
	-Insects, rodents, animals present; entrance uncontrolled
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Food contact surfaces not maintained, clean, sanitized
.
Consultation/Education - Field		03/14/2008	N/A
.
Return Inspection		02/22/2008	5
	-Non-food contact surfaces not maintained, clean, sanitized
	-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.

45 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: 02/09/2010

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