| Facility Details | ||
| Business Name | ZAO NOODLE BAR | |
| Address | 2590 NE UNIVERSITY VILLAGE | |
| Seattle, WA 98105 | ||
| Phone | 415-778-0888 101 | |
| Inspection Type |
Date |
Score |
|
| . | |||
| Routine Inspection/Field Review |
07/19/2010 |
8 |
|
| -In-use utensils improperly stored | |||
| -Improper cold holding temperatures (between 42° F to 45° F) | |||
| . | |||
| Routine Inspection/Field Review |
03/09/2010 |
15 |
|
| -Wiping cloths improperly used, stored | |||
| -Improper cold holding temperatures (>45° F) | |||
| . | |||
| Return Inspection |
12/09/2009 |
0 |
|
| . | |||
| Routine Inspection/Field Review |
10/14/2009 |
75 |
|
| -Inadequate hand washing facilities | |||
| -Warewashing facilities not properly installed, maintained, used; no test strips available and used | |||
| -Food not protected from potential contamination during preparation, storage, display | |||
| -Wiping cloths improperly used, stored | |||
| -Room temperature storage, improper use of time as a control, procedures not available | |||
| -Improper methods used to prevent bare hand contact with ready-to-eat foods | |||
| -Thermometers not available or used as required to evaluate temperature of potentially hazardous foods | |||
| -Improper cold holding temperatures (between 42° F to 45° F) | |||
| . | |||
| Return Inspection |
07/08/2009 |
0 |
|
| . | |||
| Routine Inspection/Field Review |
06/02/2009 |
100 |
|
| -Room temperature storage, improper use of time as a control, procedures not available | |||
| -Improper cooling procedures | |||
| -Inadequate hand washing facilities | |||
| -Food and non-food contact surfaces not properly used and constructed; non-cleanable | |||
| -Hands not washed as required | |||
| -Improper cold holding temperatures (>45° F) | |||
| -Food not protected from potential contamination during preparation, storage, display | |||
| . | |||
| Routine Inspection/Field Review |
03/23/2009 |
7 |
|
| -Food contact surfaces not maintained, clean, sanitized | |||
| -Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment | |||
| . | |||
| Consultation/Education - Field |
12/30/2008 |
N/A |
|
|
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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