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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

10/21/2010

N/A

.
Routine Inspection/Field Review

08/27/2010

23

-Wiping cloths improperly used, stored
-Improper cold holding temperatures (>45 F)
-In-use utensils improperly stored
-Food not protected from potential contamination during preparation, storage, display
.
Routine Inspection/Field Review

03/30/2010

32

-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
-Inadequate equipment for temperature control
-Food not protected from potential contamination during preparation, storage, display
-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
.
Consultation/Education - Field

12/15/2009

N/A

.
Routine Inspection/Field Review

10/07/2009

109

-Insects, rodents, animals present; entrance uncontrolled
-Single use and single service articles improperly stored, used
-Hands not washed as required
-Room temperature storage, improper use of time as a control, procedures not available
-In-use utensils improperly stored
-Inadequate hand washing facilities
-Toxic substances improperly identified, stored and used
-Wiping cloths improperly used, stored
-Warewashing facilities not properly installed, maintained, used; no test strips available and used
-Improper hot holding temperatures (< 130 F )
-Food workers eating, tasting, drinking, smoking in food preparation areas
.
Return Inspection

07/24/2009

0

.
Routine Inspection/Field Review

07/23/2009

132

-Toxic substances improperly identified, stored and used
-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
-Improper cooling procedures
-Hands not washed as required
-Room temperature storage, improper use of time as a control, procedures not available
-Food not protected from potential contamination during preparation, storage, display
-Improper hot holding temperatures (< 130 F )
-Improper cold holding temperatures (>45 F)
-Inadequate hand washing facilities
.
Routine Inspection/Field Review

04/03/2009

12

-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
-Food contact surfaces not maintained, clean, sanitized
-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
.
Routine Inspection/Field Review

01/12/2009

27

-Insects, rodents, animals present; entrance uncontrolled
-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 worker card not available or current, new food workers not trained
-Inadequate hand washing facilities

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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