General Food Services · King County, WA

Peony Modern Chinese Kitchen

Name: Peony Modern Chinese Kitchen
Address: 10317 Main St, King County, WA

10317 Main St

Last inspected Jul 3, 2025 · View Map ↗ · Compare ↗

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Unsatisfactory

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection/Field Review

Jul 3, 2025

Unsatisfactory

Official score: 37 · Understand this area’s scale

7 recorded violations

minorCode 3800Equipment and utensils

Official wording

Utensils, equipment, linens properly stored, used, handled

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 issues

minorCode 4900Facility maintenance

Official wording

Adequate ventilation; lighting; designated areas used

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 issues

minorCode 5000Permits, training, and postings

Official wording

Posting of permit; mobile establishment name easily visible

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode 3100Food source and labeling

Official wording

Food properly labeled; proper date marking

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 4000Cleaning and sanitizing

Official wording

Food and nonfood surfaces properly used and constructed; cleanable

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 problems

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.

Official wording

Toxic substances properly identified, stored, used

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Public Health – Seattle & King County, Jul 3, 2025 · Original Source

Routine Inspection/Field Review

May 30, 2024

Unsatisfactory

Official score: 48 · Understand this area’s scale

6 recorded violations

minorCode 4100Cleaning and sanitizing

Official wording

Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

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 problems

minorCode 3800Equipment and utensils

Official wording

Utensils, equipment, linens properly stored, used, handled

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 issues

minorCode 4000Cleaning and sanitizing

Official wording

Food and nonfood surfaces properly used and constructed; cleanable

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 problems

minorCode 3100Food source and labeling

Official wording

Food properly labeled; proper date marking

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

criticalCode 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 temperature

criticalCode 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 issues

Official record from Public Health – Seattle & King County, May 30, 2024 · Original Source

Routine Inspection/Field Review

Dec 12, 2023

Unsatisfactory

Official score: 48 · Understand this area’s scale

7 recorded violations

minorCode 3800Equipment and utensils

Official wording

Utensils, equipment, linens properly stored, used, handled

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 issues

minorCode 4100Cleaning and sanitizing

Official wording

Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

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 problems

minorCode 4300Cleaning and sanitizing

Official wording

Nonfood-contact surfaces maintained and clean

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 problems

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 contamination

minorCode 4800Cleaning and sanitizing

Official wording

Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment

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 problems

minorCode 4200Cleaning and sanitizing

Official wording

Food-contact surfaces maintained, cleaned, sanitized

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 problems

criticalCode 1600Food temperature