**UPDATE: It was brought to our attention that our search for the worst really didn’t uncover the worst! After review, it was discovered that the initial search on Dinegerous only uncovered offenders with a top score of 70–and there are way worse offenders than that. We deeply apologize for the incorrect posting and have updated our list to reflect the worst offenders with a new top-score limit of 300, in the downtown core and adjacent areas from August 1, 2011 forward.You know when you have friends coming over for dinner, and your kitchen inevitably looks like it got hit by a tornado, so of course you go home and perform epic levels of cleaning before you even start the cooking process? God forbid they open a cupboard and have your mail, laundry, and a pile of miscellaneous crap fall on their heads. The point is, you cleaned up your act, because you were serving others, and a dirty kitchen is both disgusting and dangerous.Wouldn’t it be great if restaurants treated each shift like they had friends coming over? Every day they’d arrive in the kitchen like an OCD housewife about to entertain the neighborhood gossip mill, and scrub the counters until they could see their face in it? Unfortunately, many restaurants fall short–way short–of this ideal. With a new site for all the world to see (or at least here in Seattle), diners can find out what the latest field food-inspection visits uncovered, and avoid potential bug-in-water, rancid-clam, and food-poisoning situations. Dinegerous.com shows you all the recent field-inspection results, so you can know before you go. Here are the current top five field-inspection offenders–decide for yourself how risky you want to be at your next dinner outing.*As a quick disclaimer from Dinegerous, “A food establishment inspection is only a snapshot of the operation during a limited time. The inspection is based on a 400 point system. The violations are added up between red and blue violations. If the total red critical violations is 90 or more, or the total of red and blue is 120 or more, then the establishment will be closed.”5. Seattle Deli
(225 12th Ave. S.)Routine Inspection/Field Review on 2011-08-19Ken LTotal Score: 605 – Improper labeling, signage 25 – Room temperature storage, improper use of time as a control, procedures not available 5 – Food worker card not available or current, new food workers not trained 25 – Improper hot holding temperatures (less than 130 degrees F )4.Tan Dinh Deli
(1212 S. Main St., # A)Routine Inspection/Field Review on 2011-08-10Total Score: 605 – Improper labeling, signage 5 – Insects, rodents, animals present; entrance uncontrolled 15 – Food obtained from unapproved source 10 – Improper cold holding temperatures (greater than 45 degrees F) 25 – Room temperature storage, improper use of time as a control, procedures not available 3. Northshore Hawaiian BBQ II
(110 Boren Ave.)Routine Inspection/Field Review on 2011-09-07?Total Score:7025 – Room temperature storage, improper use of time as a control, procedures not available15 – Hands not washed as required15 – Improper methods used to prevent bare hand contact with ready-to-eat foods10 – Improper cold holding temperatures (greater than 45 degrees F)5 – Insects, rodents, animals present; entrance uncontrolled2. Lam Seafood
(1221 S. King St.)Routine Inspection/Field Review on 2011-08-26Total Score:7525 – Improper hot holding temperatures (less than 130 degrees F )25 – Room temperature storage, improper use of time as a control, procedures not available15 – Hands not washed as required5 – Improper labeling, signage5 – Wiping cloths improperly used, stored1. Asia Ginger
(209 Second Ave. S.)Routine Inspection/Field Review on 2011-08-23Ron M.Total Score:11025 – Improper hot holding temperatures (less than 130 degrees F )15 – Improper methods used to prevent bare hand contact with ready-to-eat foods15 – Hands not washed as required10 – Toxic substances improperly identified, stored and used10 – Inadequate hand washing facilities5 – Food worker card not available or current, new food workers not trained5 – No certified PIC by accredited program, nor compliance with Code, nor correct answers5 – Warewashing facilities not properly installed, maintained, used; no test strips available and used5 – Inadequate equipment for temperature control5 – Food contact surfaces not maintained, clean, sanitized5 – Food not protected from potential contamination during preparation, storage, display5 – Wiping cloths improperly used, storedFollow Voracious on Facebook and Twitter.
