Inspection Results

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Facility Details
Business Name	VIET WAH
Address	1032 S JACKSON ST
	Seattle, WA 98104
Phone	206-329-1399

Inspection Type		Date	Score
.
Routine Inspection/Field Review		12/22/2009	10
	-Inadequate hand washing facilities
.
Consultation/Education - Field		06/26/2009	N/A
.
Return Inspection		04/13/2009	0
.
Routine Inspection/Field Review		04/03/2009	65
	-Room temperature storage, improper use of time as a control, procedures not available
	-Wiping cloths improperly used, stored
	-Inadequate hand washing facilities
	-Improper hot holding temperatures (< 130° F )
.
Routine Inspection/Field Review		12/11/2008	48
	-Improper cold holding temperatures (>45° F)
	-Improper hot holding temperatures (< 130° F )
	-Food workers eating, tasting, drinking, smoking in food preparation areas
	-Wiping cloths improperly used, stored
	-Food worker card not available or current, new food workers not trained
.
Routine Inspection/Field Review		10/03/2008	40
	-Improper hot holding temperatures (< 130° F )
	-Improper cold holding temperatures (>45° F)
	-Wiping cloths improperly used, stored
.
Consultation/Education - Field		04/29/2008	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.

45 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: 02/08/2010

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