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Facility Details
Business Name SUN YA RESTAURANT
Address 605 7TH AV S
Seattle, WA 98104
Phone


Inspection Type

Date

Score

.
Routine Inspection/Field Review

09/23/2010

27

-Insects, rodents, animals present; entrance uncontrolled
-Food not protected from potential contamination during preparation, storage, display
-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
-Improper cold holding temperatures (>45 F)
-Ventilation, lighting not adequate; designated areas not used
.
Consultation/Education - Field

07/29/2010

N/A

.
Return Inspection

07/14/2010

0

.
Consultation/Education - Field

07/07/2010

N/A

.
Routine Inspection/Field Review

06/22/2010

80

-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
-Room temperature storage, improper use of time as a control, procedures not available
-Wiping cloths improperly used, stored
-Toxic substances improperly identified, stored and used
-Hands not washed as required
-Improper cold holding temperatures (>45 F)
-Insects, rodents, animals present; entrance uncontrolled
-Improper sewage, waste water disposal
.
Return Inspection

04/13/2010

0

.
Return Inspection

04/02/2010

32

-Insects, rodents, animals present; entrance uncontrolled
-Toxic substances improperly identified, stored and used
-Food contact surfaces used for raw meat, poultry, aquatic foods, or ready-to-eat foods not thoroughly cleaned and sanitized
-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
.
Routine Inspection/Field Review

03/18/2010

80

-Improper cooling procedures
-Non-food contact surfaces not maintained, clean, sanitized
-Insects, rodents, animals present; entrance uncontrolled
-Food worker card not available or current, new food workers not trained
-Hands not washed as required
-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
-Toxic substances improperly identified, stored and used
-Food contact surfaces not maintained, clean, sanitized
-Food not protected from potential contamination during preparation, storage, display
.
Routine Inspection/Field Review

10/06/2009

0

.
Routine Inspection/Field Review

09/28/2009

55

-Room temperature storage, improper use of time as a control, procedures not available
-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
-Improper hot holding temperatures (< 130 F )
-Improper thawing methods used
.
Consultation/Education - Field

03/05/2009

N/A

.
Routine Inspection/Field Review

12/31/2008

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)
-Warewashing facilities not properly installed, maintained, used; no test strips available and used
.
Routine Inspection/Field Review

11/06/2008

32

-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
-Room temperature storage, improper use of time as a control, procedures not available
-Wiping cloths improperly used, stored

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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