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Facility Details
Business Name HING LOON RESTAURANT
Address 628 S WELLER ST
Seattle, WA 98104
Phone 206-682-2828


Inspection Type

Date

Score

.
Routine Inspection/Field Review

09/20/2010

10

-Wiping cloths improperly used, stored
-Food not protected from potential contamination during preparation, storage, display
.
Consultation/Education - Field

05/25/2010

N/A

.
Routine Inspection/Field Review

01/22/2010

10

-Improper cold holding temperatures (>45 F)
.
Consultation/Education - Field

10/06/2009

N/A

.
Consultation/Education - Field

07/16/2009

N/A

.
Routine Inspection/Field Review

03/31/2009

0

.
Routine Inspection/Field Review

12/10/2008

0

.
Routine Inspection/Field Review

12/02/2008

35

-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
-Improper handling of pooled eggs
-Room temperature storage, improper use of time as a control, procedures not available

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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