Return Inspection
Jan 27, 2026
Satisfactory
Official score: 0 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Public Health – Seattle & King County, Jan 27, 2026 · Original Source
General Food Services · King County, WA
Modoo Banjeom
18404 120th Ave Ne, #105
Last inspected Jan 27, 2026 · View Map ↗ · Compare ↗
Satisfactory
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsRoutine Inspection/Field Review
Jan 13, 2026
Unsatisfactory
Official score: 80 · Understand this area’s scale
6 recorded violations
criticalCode 0600Handwashing
Official wording
Adequate handwashing facilities
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode 0400Handwashing
Official wording
Hands washed as required
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode 0100Facility maintenance
Official wording
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuescriticalCode 2110Food temperature
Official wording
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode 1600Food temperature
Official wording
Proper cooling procedure
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode 2200Food temperature
Official wording
Accurate thermometer provided and used to evaluate temperature of TCS foods
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Public Health – Seattle & King County, Jan 13, 2026 · Original Source
Return Inspection
Mar 5, 2025
Satisfactory
Official score: 0 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Public Health – Seattle & King County, Mar 5, 2025 · Original Source
Return Inspection
Jan 24, 2025
Unsatisfactory
Official score: 0 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Public Health – Seattle & King County, Jan 24, 2025 · Original Source
Routine Inspection/Field Review
Jan 3, 2025
Unsatisfactory
Official score: 90 · Understand this area’s scale
8 recorded violations
minorCode 3300Contamination
Official wording
Potential food contamination prevented during delivery, preparation, storage, display
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode 3400Cleaning and sanitizing
Official wording
Wiping cloths properly used, stored; sanitizer concentration
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode 0100Facility maintenance
Official wording
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuescriticalCode 1400Other
Official wording
Raw meats below and away from ready-to-eat food; species separated
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 2110Food temperature
Official wording
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode 1900Food temperature
Official wording
No room temperature storage; proper use of time as a control, procedures available
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode 1600Food temperature
Official wording
Proper cooling procedure
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode 0600Handwashing
Official wording
Adequate handwashing facilities
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Public Health – Seattle & King County, Jan 3, 2025 · Original Source
Routine Inspection/Field Review
Jan 12, 2024
Unsatisfactory
Official score: 38 · Understand this area’s scale
7 recorded violations
minorCode 3700Equipment and utensils
Official wording
In-use utensils properly stored
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 3300Contamination
Official wording
Potential food contamination prevented during delivery, preparation, storage, display
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode 3400Cleaning and sanitizing
Official wording
Wiping cloths properly used, stored; sanitizer concentration
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode 0100Facility maintenance
Official wording
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuescriticalCode 2200Food temperature
Official wording
Accurate thermometer provided and used to evaluate temperature of TCS foods
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode 0600Handwashing
Official wording
Adequate handwashing facilities
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode 0200Other
Official wording
Food Worker Cards current for all food workers; new food workers trained
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Public Health – Seattle & King County, Jan 12, 2024 · Original Source
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