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Monday, February 6, 2012

Chow Shut Down AGAIN! Goldy and Tom Douglas' Favorite, 663 Bistro

Posted by Bethany Jean Clement on Mon, Feb 6, 2012 at 9:13 AM

663 Bistro in the I.D. made it almost a full year since its last closure by the health department (which was for "Potentially hazardous foods (PHF) at unsafe temperatures / Inadequate facilities to control temperature of PHF / Foods not protected from cross contamination / Handwashing sinks unavailable / Toxic chemicals improperly stored/labeled").

You'll recall that 663 Bistro is Goldy's favorite I.D. bbq spot, and that it made Seattle Metropolitan's gigantic list of Seattle's best Asian restaurants last February, which noted:

Who’s here Seattle celeb chef Tom Douglas [a.k.a. T-Doug], for one. Adores the joint.

The latest 663 Bistro shutdown is for:

· Potentially hazardous foods at unsafe temperatures
· Handwashing facilities unavailable and not working
· Toxic items not properly stored (stored above food)

Um, not so bad? You can check for 663's reopening over here. Good morning!

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Comments (8) RSS

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The first two points are terribly written. "Potentially hazardous foods at unsafe temperatures." Is the food potentially hazardous even at a safe temperature? "Handwashing facilities unavailable and not working." If they're unavailable, they can't be in working order because... they're unavailable!

Yeah, I'm becoming Andy Rooney as I age, but I always liked that guy. I even read his column when I was in middle school.

Posted by Matt from Denver on February 6, 2012 at 9:18 AM

How many times can a place fail before the city permanently yanks their license? Is there such a mechanism?

If you fail several times, does the city go out much more often going forward?

Posted by Joe Szilagyi

on February 6, 2012 at 9:44 AM

Yeah, maybe, but their salt and pepper crispy fried tofu is wonderful.

Posted by Charlie Mas on February 6, 2012 at 10:02 AM

I dunno, handwashing facilities unavailable is pretty bad. I think that's how most gross stuff gets spread.

Posted by care bear on February 6, 2012 at 10:10 AM

@3, it's the fingernail cheese that really sets it apart. Mmmmm.

Posted by gloomy gus on February 6, 2012 at 10:30 AM

Just trying for the authentic flavors... ever been in a REAL Chinese BBQ in like Canton or Shanghai.... BTW..MID, PHF applies to a class of foods that are "potentially hazardous". Some foods ARE NOT potentially hazardous when stored at improper temperatures, others ALWAYS are PHF when stored at the incorrect temps. Makes total sense to one who has done food inspections... Perhaps the handwashing facilities were NOT in the proper location (unavailable) and those in the incorrect location were not working? This is taken off a city inspection form, not an editorial choice, I think...

Posted by pupuguru on February 6, 2012 at 10:40 AM

A mouse ran out of the kitchen, across the dining room, and over my foot when I was eating there once.

Posted by no joke on February 6, 2012 at 1:12 PM

@2 I think they just change the name, have a different family member be the official owner, and reopen it as a "different" place using a DBA so they don't have to repaint signs.

@4 is right, the handwashing thing is the worst part ... Ewww.

Posted by Will in Seattle