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Okay
This restaurant has had several unsafe food handling practices over the last four inspections.
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Janoon Indian Restaurant

KENT, WA 98032 19033 68TH AVE S D107 (206) 432-0006
14
12
49 avg.
  • 11/13/2023
    FAIL
  • 6/24/2024
    FAIL
  • 11/13/2024
    FAIL
  • 5/14/2025
    FAIL
Inspections
  • Unsatisfactory 5/14/2025
    Routine Inspection/Field Review
    Violations
    • Potential food contamination prevented during delivery, preparation, storage, display
    • Proper eating, tasting, drinking, or tobacco use
    • Proper thawing methods used
    • Wiping cloths properly used, stored, sanitizer concentration
    • Adequate ventilation; lighting; designated areas used
    • Adequate handwashing facilities
    • Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
    • PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
    • Food contact surfaces cleaned and sanitized; no cross contamination
    • Raw meats below and away from ready-to-eat food; species separated
    • Proper disposition of returned, previously served, unsafe, or contaminated food; Date marking
  • Unsatisfactory 11/13/2024
    Routine Inspection/Field Review
    Violations
    • Food properly labeled; proper date marking
    • Wiping cloths properly used, stored, sanitizer concentration
    • In-use utensils properly stored
    • Food-contact surfaces maintained, clean, sanitized
    • Proper washing of fruits and vegetables
    • Adequate handwashing facilities
  • Unsatisfactory 6/24/2024
    Routine Inspection/Field Review
    Violations
    • PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
    • Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
    • Adequate handwashing facilities
  • Unsatisfactory 11/13/2023
    Routine Inspection/Field Review
    Violations
    • Wiping cloths properly used, stored, sanitizer concentration
    • Warewashing facilities properly installed, maintained, used;
    • Food-contact surfaces maintained, clean, sanitized
    • Proper cooling procedure
    • Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
    • Proper barriers used to prevent bare hand contact with ready-to-eat foods