| Facility Details | ||
| Business Name | MALAY SATAY HUT | |
| Address | 15230 NE 24TH ST | |
| REDMOND, WA 98052 | ||
| Phone | ||
| Inspection Type |
Date |
Score |
|
| . | |||
| Return Inspection |
06/03/2010 |
0 |
|
| . | |||
| Return Inspection |
05/07/2010 |
25 |
|
| -Improper cooking and temperature of potentially hazardous foods | |||
| . | |||
| Routine Inspection/Field Review |
04/21/2010 |
48 |
|
| -Warewashing facilities not properly installed, maintained, used; no test strips available and used | |||
| -Improper shellfish identification; improper parasite destruction procedures for fish | |||
| -Improper cooking and temperature of potentially hazardous foods | |||
| -Toxic substances improperly identified, stored and used | |||
| -Toilet facilities not properly constructed, supplied, cleaned | |||
| . | |||
| Return Inspection |
01/06/2010 |
15 |
|
| -Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present | |||
| -Improper cold holding temperatures (>45° F) | |||
| . | |||
| Routine Inspection/Field Review |
12/23/2009 |
60 |
|
| -Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present | |||
| -Improper cold holding temperatures (>45° F) | |||
| -Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods | |||
| -Improper cooking and temperature of potentially hazardous foods | |||
| -Toxic substances improperly identified, stored and used | |||
| -Improper handling of pooled eggs | |||
| . | |||
| Routine Inspection/Field Review |
04/29/2009 |
28 |
|
| -In-use utensils improperly stored | |||
| -Food and non-food contact surfaces not properly used and constructed; non-cleanable | |||
| -Inadequate equipment for temperature control | |||
| -Food not protected from potential contamination during preparation, storage, display | |||
| -Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods | |||
| -Food worker card not available or current, new food workers not trained | |||
| . | |||
| Consultation/Education - Field |
04/17/2009 |
N/A |
|
| . | |||
| Routine Inspection/Field Review |
12/10/2008 |
15 |
|
| -Inadequate equipment for temperature control | |||
| -Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods | |||
| -Food and non-food contact surfaces not properly used and constructed; non-cleanable | |||
| . | |||
| Routine Inspection/Field Review |
12/10/2008 |
10 |
|
| -Improper cold holding temperatures (>45° F) | |||
|
Inspection violations and
points -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.
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. |
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Last Updated: 09/02/2010
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