Inspection Results

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Facility Details
Business Name	NEW DONG HING MARKET
Address	1001 S JACKSON ST
	SEATTLE, WA 98104
Phone	206-683-5508

Inspection Type		Date	Score
.
Consultation/Education - Field		07/12/2010	N/A
.
Routine Inspection/Field Review		02/23/2010	0
.
Routine Inspection/Field Review		11/02/2009	80
	-Food in poor condition, not safe and adulterated; unapproved additives
	-Insects, rodents, animals present; entrance uncontrolled
	-Inadequate hand washing facilities
	-Hands not washed as required
	-Room temperature storage, improper use of time as a control, procedures not available
	-Food worker card not available or current, new food workers not trained
	-Toxic substances improperly identified, stored and used
.
Consultation/Education - Field		07/20/2009	N/A
.
Routine Inspection/Field Review		03/09/2009	5
	-Food and non-food contact surfaces not properly used and constructed; non-cleanable
.
Routine Inspection/Field Review		11/17/2008	40
	-Improper shellfish identification; improper parasite destruction procedures for fish
	-Improper cold holding temperatures (>45° F)
	-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: 09/02/2010

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