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WINCO FOODS, #50

21100 S 91ST PL S, KENT, WA 98031 · Restaurant (Seating 0-12)

Inspection summary

WINCO FOODS, #50 has been inspected 129 times by Public Health – Seattle & King County since February 7, 2006. The most recent inspection, on April 6, 2024, recorded 1 infraction.

95 of 129 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 25 times across 20 separate inspections, most recently on April 8, 2022. For example: 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 8 times across 8 separate inspections, most recently on February 28, 2011. For example: 3400 - Wiping cloths properly used, stored

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 7 times across 7 separate inspections, most recently on April 6, 2024. For example: 0600 - Adequate handwashing facilities

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 2, 2023. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 7 separate inspections, most recently on November 2, 2021. For example: 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt

About this data

These results come from Public Health – Seattle & King County, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

129 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
      • RED
  7. Routine Inspection/Field Review

    3 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    0 infractions

  13. Routine Inspection/Field Review

    0 infractions

  14. Routine Inspection/Field Review

    0 infractions

  15. Routine Inspection/Field Review

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    0 infractions

  18. Consultation/Education - Field

    0 infractions

  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    0 infractions

  21. Routine Inspection/Field Review

    0 infractions

  22. Routine Inspection/Field Review

    0 infractions

  23. Routine Inspection/Field Review

    0 infractions

  24. Routine Inspection/Field Review

    0 infractions

  25. Routine Inspection/Field Review

    0 infractions

  26. Return Inspection

    0 infractions

  27. Return Inspection

    0 infractions

  28. Consultation/Education - Field

    0 infractions

  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    0 infractions

  31. Routine Inspection/Field Review

    0 infractions

  32. Routine Inspection/Field Review

    0 infractions

  33. Routine Inspection/Field Review

    0 infractions

  34. Consultation/Education - Field

    0 infractions

  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    0 infractions

  37. Routine Inspection/Field Review

    0 infractions

  38. Routine Inspection/Field Review

    0 infractions

  39. Routine Inspection/Field Review

    0 infractions

  40. Consultation/Education - Field

    0 infractions

  41. Routine Inspection/Field Review

    0 infractions

  42. Routine Inspection/Field Review

    0 infractions

  43. Consultation/Education - Field

    0 infractions

  44. Routine Inspection/Field Review

    0 infractions

  45. Routine Inspection/Field Review

    0 infractions

  46. Consultation/Education - Field

    0 infractions

  47. Consultation/Education - Field

    0 infractions

  48. Consultation/Education - Field

    0 infractions

  49. Consultation/Education - Field

    0 infractions

  50. Return Inspection

    0 infractions

  51. Return Inspection

    0 infractions

  52. Routine Inspection/Field Review

    0 infractions

  53. Routine Inspection/Field Review

    2 infractions

    • 0400 - Hands washed as required
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  54. Routine Inspection/Field Review

    0 infractions

  55. Routine Inspection/Field Review

    2 infractions

    • 0400 - Hands washed as required
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  56. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  57. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  58. Routine Inspection/Field Review

    0 infractions

  59. Routine Inspection/Field Review

    0 infractions

  60. Consultation/Education - Field

    0 infractions

  61. Consultation/Education - Field

    0 infractions

  62. Routine Inspection/Field Review

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
  63. Routine Inspection/Field Review

    0 infractions

  64. Routine Inspection/Field Review

    0 infractions

  65. Routine Inspection/Field Review

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
  66. Consultation/Education - Field

    0 infractions

  67. Consultation/Education - Field

    0 infractions

  68. Routine Inspection/Field Review

    2 infractions

    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  69. Routine Inspection/Field Review

    0 infractions

  70. Routine Inspection/Field Review

    2 infractions

    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  71. Routine Inspection/Field Review

    0 infractions

  72. Return Inspection

    0 infractions

  73. Routine Inspection/Field Review

    0 infractions

  74. Return Inspection

    0 infractions

  75. Routine Inspection/Field Review

    0 infractions

  76. Routine Inspection/Field Review

    3 infractions

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  77. Routine Inspection/Field Review

    3 infractions

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  78. Consultation/Education - Field

    0 infractions

  79. Consultation/Education - Field

    0 infractions

  80. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  81. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  82. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  83. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  84. Routine Inspection/Field Review

    0 infractions

  85. Routine Inspection/Field Review

    0 infractions

  86. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  87. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  88. Consultation/Education - Field

    0 infractions

  89. Consultation/Education - Field

    0 infractions

  90. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  91. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  92. Routine Inspection/Field Review

    0 infractions

  93. Routine Inspection/Field Review

    0 infractions

  94. Routine Inspection/Field Review

    0 infractions

  95. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  96. Routine Inspection/Field Review

    0 infractions

  97. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  98. Consultation/Education - Field

    0 infractions

  99. Consultation/Education - Field

    0 infractions

  100. Return Inspection

    0 infractions

  101. Return Inspection

    0 infractions

  102. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  103. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  104. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  105. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  106. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  107. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  108. Routine Inspection/Field Review

    0 infractions

  109. Routine Inspection/Field Review

    0 infractions

  110. Routine Inspection/Field Review

    1 infraction

    • Wiping cloths properly used, stored
      • BLUE
  111. Routine Inspection/Field Review

    1 infraction

    • Wiping cloths properly used, stored
      • BLUE
  112. Routine Inspection/Field Review

    0 infractions

  113. Routine Inspection/Field Review

    0 infractions

  114. Consultation/Education - Field

    0 infractions

  115. Consultation/Education - Field

    0 infractions

  116. Routine Inspection/Field Review

    0 infractions

  117. Routine Inspection/Field Review

    0 infractions

  118. Consultation/Education - Field

    0 infractions

  119. Consultation/Education - Field

    0 infractions

  120. Routine Inspection/Field Review

    0 infractions

  121. Routine Inspection/Field Review

    0 infractions

  122. Routine Inspection/Field Review

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Proper hot holding temperatures (less than 130° F )
      • RED
  123. Routine Inspection/Field Review

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Proper hot holding temperatures (less than 130° F )
      • RED
  124. Routine Inspection/Field Review

    0 infractions

  125. Routine Inspection/Field Review

    0 infractions

  126. Consultation/Education - Field

    0 infractions

  127. Consultation/Education - Field

    0 infractions

  128. Routine Inspection/Field Review

    0 infractions

  129. Routine Inspection/Field Review

    0 infractions

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