Inspection Results

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Facility Details
Business Name	ASIA GINGER
Address	209 2ND AV S
	SEATTLE, WA 98104
Phone	206-525-2984

Inspection Type		Date	Score
.
Consultation/Education - Field		06/16/2010	N/A
.
Routine Inspection/Field Review		02/11/2010	35
	-Hands not washed as required
	-Improper methods used to prevent bare hand contact with ready-to-eat foods
	-Food not protected from potential contamination during preparation, storage, display
.
Routine Inspection/Field Review		10/29/2009	8
	-Improper thawing methods used
	-Wiping cloths improperly used, stored
.
Consultation/Education - Field		06/03/2009	N/A
.
Return Inspection		03/16/2009	0
.
Routine Inspection/Field Review		03/04/2009	60
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-Improper hot holding temperatures (< 130° F )
	-Room temperature storage, improper use of time as a control, procedures not available
	-Wiping cloths improperly used, stored
.
Routine Inspection/Field Review		12/05/2008	0
.
Return Inspection		10/10/2008	0
.
Routine Inspection/Field Review		09/25/2008	90
	-Improper cooling procedures
	-Improper hot holding temperatures (< 130° F )
	-Room temperature storage, improper use of time as a control, procedures not available
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
	-Improper labeling, signage

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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