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Facility Details
Address 314 PARK AVE S
RENTON, WA 98057
Phone 253-640-0069

Inspection Type



Consultation/Education - Field



Return Inspection



Routine Inspection/Field Review



-Hands not washed as required
-Improper methods used to prevent bare hand contact with ready-to-eat foods
-Warewashing facilities not properly installed, maintained, used; no test strips available and used
-Wiping cloths improperly used, stored
-Food not protected from potential contamination during preparation, storage, display
-Inadequate hand washing facilities
-Food contact surfaces used for raw meat, poultry, aquatic foods, or ready-to-eat foods not thoroughly cleaned and sanitized
Routine Inspection/Field Review



-Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
-Warewashing facilities not properly installed, maintained, used; no test strips available and used
-Improper cooling procedures

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.

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Last Updated: 11/03/2010

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