| 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 -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: 02/09/2010
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