Inspection Results

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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

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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