Inspection Results

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Facility Details
Business Name	PHO MY LOI
Address	10439 16TH AVE SW
	SEATTLE, WA 98146
Phone

Inspection Type		Date	Score
.
Consultation/Education - Field		06/18/2010	N/A
.
Routine Inspection/Field Review		03/10/2010	26
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
	-In-use utensils improperly stored
	-No certified PIC by accredited program, nor compliance with Code, nor correct answers
	-Improper thawing methods used
	-Food worker card not available or current, new food workers not trained
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
.
Routine Inspection/Field Review		09/09/2009	31
	-Improper cold holding temperatures (>45° F)
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-In-use utensils improperly stored
	-Food not protected from potential contamination during preparation, storage, display
	-Food contact surfaces not maintained, clean, sanitized
	-Improper thawing methods used
.
Consultation/Education - Field		06/17/2009	N/A
.
Routine Inspection/Field Review		04/07/2009	33
	-Room temperature storage, improper use of time as a control, procedures not available
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-In-use utensils improperly stored
.
Consultation/Education - Field		12/31/2008	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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