ROYAL KITCHEN SEAFOOD RESTAURANT
13200 NE 20TH ST #400, BELLEVUE, WA 98005 · Restaurant (Seating 51-150)
9 inspections
- Routine Inspection/Field Review
6 infractions
- 4000 - Food and non-food surfaces properly used and constructed; cleanable
- BLUE
- 4300 - Non-food contact surfaces maintained and clean
- BLUE
- 1000 - Food in good condition, safe and unadulterated; approved additives
- RED
- 2700 - Compliance with variance; specialized processes; HACCP plan
- RED
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
- RED
- 1400 - Raw meats below and away from ready-to-eat food; species separated
- RED
- 4000 - Food and non-food surfaces properly used and constructed; cleanable
- Return Inspection
0 infractions
- Routine Inspection/Field Review
3 infractions
- 0200 - Food Worker Cards current for all food workers; new food workers trained
- RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
- RED
- 2500 - Toxic substances properly identified, stored, used
- RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
- Return Inspection
0 infractions
- Routine Inspection/Field Review
3 infractions
- 2500 - Toxic substances properly identified, stored, used
- RED
- 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods
- RED
- 0600 - Adequate handwashing facilities
- RED
- 2500 - Toxic substances properly identified, stored, used
- Return Inspection
0 infractions
- Routine Inspection/Field Review
8 infractions
- 4000 - Food and non-food surfaces properly used and constructed; cleanable
- BLUE
- 4300 - Non-food contact surfaces maintained and clean
- BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
- BLUE
- 3800 - Utensils, equipment, linens properly stored, used, handled
- BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
- BLUE
- 1600 - Proper cooling procedure
- RED
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
- RED
- 0600 - Adequate handwashing facilities
- RED
- 4000 - Food and non-food surfaces properly used and constructed; cleanable
- Return Inspection
0 infractions
- Routine Inspection/Field Review
5 infractions
- 0600 - Adequate handwashing facilities
- RED
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
- RED
- 2700 - Variance obtained for specialized processing ...
- RED
- 1400 - Raw meats below and away from ready to eat food; species separated
- RED
- 1600 - Proper cooling procedure
- RED
- 0600 - Adequate handwashing facilities