Inspection Results

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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

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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