Inspection Results

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Facility Details
Business Name	LA LIBELA ETHIOPIAN
Address	2800 E CHERRY ST
	Seattle, WA 98122
Phone

Inspection Type		Date	Score
.
Routine Inspection/Field Review		06/02/2010	20
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
	-Wiping cloths improperly used, stored
	-Food worker card not available or current, new food workers not trained
.
Routine Inspection/Field Review		02/18/2010	25
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
	-Food worker card not available or current, new food workers not trained
	-Wiping cloths improperly used, stored
	-Inadequate hand washing facilities
.
Routine Inspection/Field Review		10/28/2009	10
	-Food worker card not available or current, new food workers not trained
	-Wiping cloths improperly used, stored
.
Consultation/Education - Field		08/31/2009	N/A
.
Routine Inspection/Field Review		02/27/2009	3
	-In-use utensils improperly stored

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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