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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

.
Return Inspection

08/30/2010

33

-Improper hot holding temperatures (< 130 F )
-Improper labeling, signage
-Garbage, refuse not properly disposed; facilities not maintained
.
Consultation/Education - Field

07/29/2010

N/A

.
Routine Inspection/Field Review

03/25/2010

20

-Improper labeling, signage
-Food obtained from unapproved source
.
Routine Inspection/Field Review

03/25/2010

35

-Improper hot holding temperatures (< 130 F )
-Warewashing facilities not properly installed, maintained, used; no test strips available and used
-Improper labeling, signage
.
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

-Wiping cloths improperly used, stored
-Improper hot holding temperatures (< 130 F )
-Inadequate hand washing facilities
-Room temperature storage, improper use of time as a control, procedures not available
.
Routine Inspection/Field Review

12/11/2008

48

-Improper hot holding temperatures (< 130 F )
-Food workers eating, tasting, drinking, smoking in food preparation areas
-Food worker card not available or current, new food workers not trained
-Wiping cloths improperly used, stored
-Improper cold holding temperatures (>45 F)

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: 11/03/2010




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