Szechuan Chef Restaurant, 15015 MAIN ST #107, Bellevue, WA - Restaurant inspection findings and violations

Violations	Inspection Date	Service Type	Penalty points	Critical violations	Non-Critical violations
No Room Temperature Storage; Proper Use Of Time As A Control Adequate Handwashing Facilities	Jul 27, 2015	Return Inspection	35	2	0
Food And Non-Food Surfaces Properly Used And Constructed; Cleanable No Room Temperature Storage; Proper Use Of Time As A Control Adequate Handwashing Facilities	Jun 23, 2015	Return Inspection	40	2	1
Wiping Cloths Properly Used, Stored; Proper Sanitizer Food And Non-Food Surfaces Properly Used And Constructed; Cleanable Food - Contact Surfaces Maintained, Cleaned, Sanitized Adequate Handwashing Facilities No Room Temperature Storage; Proper Use Of Time As A Control Food Worker Cards Current For All Food Workers; New Food Workers Trained	Jun 16, 2015	Routine Inspection/Field Review	55	3	3
Wiping Cloths Properly Used, Stored; Proper Sanitizer Food And Non-Food Surfaces Properly Used And Constructed; Cleanable No Room Temperature Storage; Proper Use Of Time As A Control Food Worker Cards Current For All Food Workers; New Food Workers Trained	Mar 11, 2015	Routine Inspection/Field Review	40	2	2
No violation noted during this evaluation.	Dec 01, 2014	Consultation/Education - Field	0	0	0
Wiping Cloths Properly Used, Stored; Proper Sanitizer Non-Food - Contact Surfaces Maintained And Clean	Jul 08, 2014	Return Inspection	8	0	2
Plumbing Properly Sized, Installed, And Maintained; Proper Backflow Devices, Indirect Drains, No Cross-Connections Non-Food - Contact Surfaces Maintained And Clean Physical Facilities Properly Installed, Maintained, Cleaned; Unnecessary Persons Excluded From Establishment Wiping Cloths Properly Used, Stored; Proper Sanitizer Accurate Thermometer Provided And Used To Evaluate Temperature Of Phf Adequate Handwashing Facilities Food Worker Cards Current For All Food Workers; New Food Workers Trained Proper Handling Of Pooled Eggs No Room Temperature Storage; Proper Use Of Time As A Control Proper Cold Holding Temperatures (Greater Than 45 Degrees F)	Jun 26, 2014	Routine Inspection/Field Review	75	6	4
Non-Food - Contact Surfaces Maintained And Clean Wiping Cloths Properly Used, Stored; Proper Sanitizer Proper Eating, Tasting, Drinking, Or Tobacco Use Food Worker Cards Current For All Food Workers; New Food Workers Trained Raw Meats Below Or Away From Ready To Eat Food; Species Separated	Mar 04, 2014	Routine Inspection/Field Review	21	2	3
No violation noted during this evaluation.	Sep 19, 2013	Consultation/Education - Field	0	0	0
No violation noted during this evaluation.	Jun 24, 2013	Return Inspection	0	0	0
Non-Food - Contact Surfaces Maintained And Clean Insects, Rodents, Animals Not Present; Entrance Controlled Proper Cold Holding Temperatures (Greater Than 45 Degrees F) Proper Handling Of Pooled Eggs	Jun 17, 2013	Return Inspection	23	2	2
Non-Food - Contact Surfaces Maintained And Clean Proper Cooling Procedures Proper Cold Holding Temperatures (Greater Than 45 Degrees F) Proper Handling Of Pooled Eggs	Jun 03, 2013	Return Inspection	43	3	1
Non-Food - Contact Surfaces Maintained And Clean Wiping Cloths Properly Used, Stored; Proper Sanitizer No Room Temperature Storage; Proper Use Of Time As A Control Proper Cold Holding Temperatures (Greater Than 45 Degrees F)	May 28, 2013	Routine Inspection/Field Review	43	2	2
No violation noted during this evaluation.	Mar 07, 2013	Return Inspection	0	0	0
No Room Temperature Storage; Proper Use Of Time As A Control	Feb 26, 2013	Return Inspection	25	1	0
Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display Wiping Cloths Properly Used, Stored; Proper Sanitizer In-Use Utensils Properly Stored No Room Temperature Storage; Proper Use Of Time As A Control Adequate Handwashing Facilities	Feb 13, 2013	Routine Inspection/Field Review	48	2	3
In-Use Utensils Properly Stored No Room Temperature Storage; Proper Use Of Time As A Control	Oct 29, 2012	Routine Inspection/Field Review	28	1	1
No violation noted during this evaluation.	Oct 15, 2012	Consultation/Education - Field	0	0	0
No violation noted during this evaluation.	Apr 12, 2012	Return Inspection	0	0	0
Wiping Cloths Properly Used, Stored; Proper Sanitizer Physical Facilities Properly Installed, Maintained, Cleaned; Unnecessary Persons Excluded From Establishment Proper Cooling Procedures No Room Temperature Storage; Proper Use Of Time As A Control	Mar 15, 2012	Routine Inspection/Field Review	62	2	2
No violation noted during this evaluation.	Dec 22, 2011	Return Inspection	0	0	0
Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display Proper Thawing Methods Used Insects, Rodents, Animals Not Present; Entrance Controlled In-Use Utensils Properly Stored Proper Handling Of Pooled Eggs Proper Cooling Procedures Raw Meats Below Or Away From Ready To Eat Food; Species Separated	Nov 29, 2011	Return Inspection	56	3	4
In-Use Utensils Properly Stored Insects, Rodents, Animals Not Present; Entrance Controlled Food Worker Cards Current For All Food Workers; New Food Workers Trained Proper Cold Holding Temperatures (Greater Than 45 Degrees F) Toxic Substances Properly Identified, Stored, Used. Raw Meats Below Or Away From Ready To Eat Food; Species Separated Hands Washed As Required Adequate Handwashing Facilities Proper Cooling Procedures	Nov 07, 2011	Routine Inspection/Field Review	93	7	2
No violation noted during this evaluation.	May 20, 2011	Consultation/Education - Field	0	0	0
Proper Hot Holding Temperatures; Between 130 Degrees F... Adequate Handwashing Facilities	Feb 14, 2011	Routine Inspection/Field Review	15	2	0
No Room Temperature Storage; Proper Use Of Time As A Control Proper Cooling Procedures	Nov 15, 2010	Routine Inspection/Field Review	55	2	0
Proper Thawing Methods Used Proper Handling Of Pooled Eggs No Room Temperature Storage; Proper Use Of Time As A Control Toxic Substances Properly Identified, Stored, Used. Adequate Handwashing Facilities Compliance With Risk Control Plans, Variances, Plan Of Operation; Valid Permit; Approved Procedures For Non-Continuous Cooking Proper Cold Holding Temperatures (Greater Than 45 Degrees F)	Oct 29, 2009	Routine Inspection/Field Review	73	6	1
Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display Proper Barriers Used To Prevent Bare Hand Contact With Ready To Eat Foods Adequate Handwashing Facilities No Room Temperature Storage; Proper Use Of Time As A Control	Jun 24, 2009	Routine Inspection/Field Review	55	3	1

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IN	KS	KY	LA	MA	ME	MI
MN	MO	MS	MT	NC	ND	NE
NH	NJ	NM	NV	NY	OH	OK
OR	PA	RI	SC	SD	TN	TX
VA	VT	WA	WI	WV	WY

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GA	HI	IA	ID	IL	IN	KS
LA	MA	MD	MI	MN	MO	NC
NE	NJ	NM	NV	NY	OH	OK
OR	PA	RI	SC	TN	TX	UT
VA	WA	WI	WV

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Szechuan Chef Restaurant, 15015 MAIN ST #107, Bellevue, WA - Restaurant inspection findings and violations

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