Inspection Results

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Facility Details
Business Name	NOC NOC
Address	1516 2ND AV
	Seattle, WA 98101
Phone	206-622-4344

Inspection Type		Date	Score
.
Routine Inspection/Field Review		05/20/2010	50
	-Toxic substances improperly identified, stored and used
	-Improper cold holding temperatures (between 42° F to 45° F)
	-Single use and single service articles improperly stored, used
	-Food contact surfaces used for raw meat, poultry, aquatic foods, or ready-to-eat foods not thoroughly cleaned and sanitized
	-Food and non-food contact surfaces not properly used and constructed; non-cleanable
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Inadequate hand washing facilities
.
Routine Inspection/Field Review		11/03/2009	40
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
	-Improper methods used to prevent bare hand contact with ready-to-eat foods
	-Food not protected from potential contamination during preparation, storage, display
	-Non-food contact surfaces not maintained, clean, sanitized
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Inadequate hand washing facilities
.
Consultation/Education - Field		08/04/2009	N/A
.
Routine Inspection/Field Review		03/26/2009	50
	-Improper methods used to prevent bare hand contact with ready-to-eat foods
	-Food not protected from potential contamination during preparation, storage, display
	-Non-food contact surfaces not maintained, clean, sanitized
	-Inadequate hand washing facilities
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Hands not washed as required
.
Routine Inspection/Field Review		10/16/2008	15
	-Insects, rodents, animals present; entrance uncontrolled
	-Garbage, refuse not properly disposed; facilities not maintained
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Food not protected from potential contamination during preparation, storage, display

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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