Inspection Results

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Facility Details
Business Name	NEW HONG KONG RESTAURANT
Address	900 S JACKSON ST
	SEATTLE, WA 98104
Phone	206-779-0337

Inspection Type		Date	Score
.
Consultation/Education - Field		07/29/2010	N/A
.
Return Inspection		04/13/2010	23
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-Food contact surfaces not maintained, clean, sanitized
	-Non-food contact surfaces not maintained, clean, sanitized
	-Food and non-food contact surfaces not properly used and constructed; non-cleanable
	-Insects, rodents, animals present; entrance uncontrolled
.
Routine Inspection/Field Review		03/25/2010	45
	-Non-food contact surfaces not maintained, clean, sanitized
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Inadequate hand washing facilities
	-Insects, rodents, animals present; entrance uncontrolled
	-Warewashing facilities not properly installed, maintained, used; no test strips available and used
	-No certified PIC by accredited program, nor compliance with Code, nor correct answers
	-Food contact surfaces not maintained, clean, sanitized
	-Improper cold holding temperatures (>45° F)
.
Routine Inspection/Field Review		12/23/2009	35
	-Improper cold holding temperatures (>45° F)
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
	-Wiping cloths improperly used, stored
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-Inadequate hand washing facilities
.
Routine Inspection/Field Review		09/05/2009	5
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
.
Consultation/Education - Field		02/26/2009	N/A
.
Routine Inspection/Field Review		12/10/2008	10
	-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
	-Wiping cloths improperly used, stored
.
Return Inspection		11/12/2008	0
.
Routine Inspection/Field Review		10/28/2008	50
	-Inadequate hand washing facilities
	-Improper cooling procedures
	-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods

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: 09/02/2010

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