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2
They also missed being shut down in August by 2 points (90 critical/red points = immediate closure). I enjoyed their food and never got sick but am done gambling; where else can you go for all-day dim sum in King Co.?
Posted by Henry on December 11, 2012 at 3:13 PM · Report this
Sargon Bighorn 3
Potentially hazardous foods? WTF? Who eats anything potentially hazardous? Or are they storing food at the wrong temperatures?
Posted by Sargon Bighorn on December 11, 2012 at 3:24 PM · Report this
Will in Seattle 4
There's a Dim Sum place on N 50th.

Not sure about a 24/7 place tho.
Posted by Will in Seattle http://www.facebook.com/WillSeattle on December 11, 2012 at 3:34 PM · Report this
5
If there was ever a need for a three strikes and your out law, this is it.
Posted by I Got Nuthin' on December 11, 2012 at 3:42 PM · Report this
6
Oh geez. "...three strikes and YOU'RE out law..."

Posted by I Got Nuthin' on December 11, 2012 at 3:43 PM · Report this
7
Does this sort of thing happen to all the dim sum joints in Seattle?

I know the NYC Dept. of Health was hitting the Hong Kong style barbecue joints in Chinatown pretty hard for having cooked critters (ducks, chickens, pigs) hanging in the window, cooling to room temp from the oven. Our favorite one went and got themselves licensed as a cooked poultry and meat processing facility, wrote up their sanitation and processing procedures, and solved that little bureaucratic problem.

The disconnect between health departments and this style of restaurant comes because all of the food is freshly made and hasn't been sitting around long enough to grow any pathogens.

Of course, Macky's may violate that completely for all we know and be an actual menace to the community. Somehow, though, I'd want to dig beneath the cultural disconnect to find out.

It'd be nice if actual bacteria counts and pathogen cultures were part of inspections, but they aren't. You can have a refrigerator full of staph toxin and listeria, and as long as it's below 40 degrees F, you'll pass with flying colors.
Posted by Brooklyn Reader on December 11, 2012 at 3:54 PM · Report this
8
Two strikes is quite enough. Food handliing is not rocket science, not esoteric. Its pretty simple and literally hundreds, no thousands do it right every day.
Posted by dbgill56 on December 11, 2012 at 4:38 PM · Report this
9

From the You Think It's Bad Here Department...

That's fishy! 39% of seafood sold in New York City isn’t what you think it is

The study showed that 94% of fish labeled “white tuna” turned out to be cheaper pieces of escolar, a snake mackerel whose toxins can have a “purgative effect” on people who eat more than a few bites.

The researchers also found that red snapper and halibut purchased at one small market was actually tilefish — which is on the FDA’s do-not-eat list because of high mercury content.


http://www.nydailynews.com/new-york/fish…
Posted by Supreme Ruler Of The Universe http://_ on December 11, 2012 at 4:45 PM · Report this

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