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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

-Insects, rodents, animals present; entrance uncontrolled
-Food contact surfaces not maintained, clean, sanitized
-Warewashing facilities not properly installed, maintained, used; no test strips available and used
-Food and non-food contact surfaces not properly used and constructed; non-cleanable
-Non-food contact surfaces not maintained, clean, sanitized
.
Routine Inspection/Field Review

03/25/2010

45

-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
-Insects, rodents, animals present; entrance uncontrolled
-Improper cold holding temperatures (>45 F)
-Food contact surfaces not maintained, clean, sanitized
-Non-food contact surfaces not maintained, clean, sanitized
-Inadequate hand washing facilities
-No certified PIC by accredited program, nor compliance with Code, nor correct answers
-Warewashing facilities not properly installed, maintained, used; no test strips available and used
.
Routine Inspection/Field Review

12/23/2009

35

-Wiping cloths improperly used, stored
-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
-Inadequate hand washing facilities
-Improper cold holding temperatures (>45 F)
-Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
.
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

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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