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Food safety inspections look-up

Want to know where not to eat? The latest food inspection results from Thurston County will guide you.

Hands On Children's Museum - 414 Jefferson NE
Permit TypeFood Service Establishment - Espresso
Inspection Date10/11/2019
Red Points0
Blue Points5
Total Points5
Deficiencies#33- Potential Food Contamination Prevented
Inspection NotesMilk, under counter cooler, 38 degrees F
Milk, tall 2 door cooler, 39 degrees F

#33: Plastic wrapped paper cup boxes directly on floor in storeroom. Corrected, put on shelf.
Olympia Coffee Roasting Company - 2824 CAPITOL BLVD
Permit TypeFood Service Establishment
Inspection Date10/10/2019
Red Points10
Blue Points0
Total Points10
Deficiencies#21- Proper Cold Holding Temperatures
Inspection NotesSoup warmer, 166 F OK
Espresso cooler, lo-boy, <41 F OK
Open customer case, sandwich, 38 F OK

#21. In dividable upstairs "party room(s)", the far stainless home-style cooler (empty) is 49 F, 41 F is maximum. The refrigerator thermometer reads 51 F.
Correction: Will adjust colder prior to use.

NOTE: Above home-style coolers (2) Do not meet current codes for commercial grade coolers. Will allow for now, due to occasionally use.
Pints Barn - 114 East E Street
Permit TypeEspresso
Inspection Date10/10/2019
Red Points0
Blue Points0
Total Points0
Deficiencies
Inspection NotesMilk, 2-door cooler, 38 F
Milk, Small espresso cooler, <40 F OK

Good, none noted.
KFC / Long John Silvers - 8030 Martin Way East
Permit TypeFood Service Establishment and Tavern
Inspection Date10/10/2019
Red Points0
Blue Points3
Total Points3
Deficiencies#43- Nonfood-Contact Surfaces Maintained and Clean
Inspection NotesSoups, wait staff side, (2) 142-144 F
Walk-in, lemon / limes near door, <40 F OK
Sliced tomato, (2) open top coolers, 38-39 F Ok

#43. On clean slicer, still buildup behind blade, top of blade bearing. Clean completely and disassemble and run through dishwasher as needed.
OK- Cleaned
Lucky 7 Food Store - 1026 4TH AVE E
Permit TypeFood Service Establishment
Inspection Date10/9/2019
Red Points20
Blue Points8
Total Points28
Deficiencies#06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#43- Nonfood-Contact Surfaces Maintained and Clean
#47- Garbage, Refuse Properly Disposed; Facilities Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Inspection NotesFried Chicken, hot hold 130 F
Raw chicken, under counter, 36-40 F
Fried Chicken, walk-in, 38 F
Mashed Potatoes, hot hold, 162 F

#6. Inadequate hand washing facilities. Cookie sheet cover near hand sink basin.
Correction: Ensure hand sinks are properly stocked and accessible at all times.

#17. Improper hot holding of PHF / TCS. Fried Chicken in front of cabinet (nearest door) 130 F
Correction: Maintain foods in hot holding at or above 135 F. (door may need to be repaired).

#22. Hot hold cabinet thermometer inaccurate, reading 185 test at 165
Correction; Provide accurate thermometer.

#43. Walk ins dirty with excessive food debris.
Correction: Clean and maintain.

#47. Trash can lid open, excessive debris in trash area.
Correction: Clean and maintain.

#48. Tile floor in significant disrepair.
Correction; Repair/Replace.

Super Buffet - 1390 Galaxy Drive NE
Permit TypeFood Service Establishment (Grocery only)
Inspection Date10/9/2019
Red Points15
Blue Points5
Total Points20
Deficiencies#02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#33- Potential Food Contamination Prevented
Inspection NotesMilk, walk-in cooler, 37 F OK
Hot dogs, 1-door cooler, 39 F OK

#6. No soap or paper towels at sink near employee restroom.
Place them there by tomorrow 10/10/19.

#2. No food worker cards for workers.
Obtain card/copy from each worker, make clear photo of cards and send them to inspector by 10/23/19

#33. As required for August change of ownership, purchase fluorescent bulb tube covers and place over all lights in refrigerator/freezers, except LED's. Confirm to inspector when complete.
Red Lobster #799 - 4505 Martin Way East
Permit TypeFood Service Establishment
Inspection Date10/9/2019
Red Points115
Blue Points19
Total Points134
Deficiencies#01- PIC Certified by Accredited Program or Compliance with Code
#06- Adequate Handwashing Facilities
#12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction
#15- Proper Handling of Pooled Eggs
#16- Proper Cooling Procedures
#18- Proper Cooking Time and Temperature; Proper Use of Non-Continuous Cooking
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#44- Plumbing Properly Sized, Installed, and Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
#49- Adequate Ventilation, Lighting; Designated Areas Used
Inspection NotesAs facility has exceeded 100 red high risk factor violation points, facility operating in IMMINENT HEALTH HAZARD AND FACILITY CLOSED FOR 48 HOURS to allow for training and facility maintenance.

#1: PIC unable to answer food safety questions and in non-compliance with codes as demonstrated in high point/high risk violations. Red high risk pts exceed 100. Points above 100 represent an Immanent Health Hazard. PIC unable to actively manage risk factors, facility closed.

#6: Inadequate hand sink/s. Rear hand sink on main prep line inaccessible, blocked by 5 gallon buckets. Employee rr inaccessible, blocked by tools. Correction: Ensure hand sinks are properly stocked and accessible at all times. Relocate buckets away from hand sink.

#12: Parasite destruction procedures unavailable for sushi fish. Correction: Provide and maintain parasite destruction documentation and maintain available upon request.

#15: Improper pooling of eggs. Egg Foo Young, Mi Fun made with white shell eggs (greater than 3 eggs) for buffet service. Correction: Cease pooling more than 3 eggs for buffet service items. Discussed alternatives (e.g. egg substitute).

#16: Improper cooling. Egg rolls in merchandizer, made 10/07/2019 in 6-8" inches in depth at 47 F. Numerous shallow pans in walk in stacked atop each other preventing proper cooling. Correction: When shallow pan cooling ensure product/food depth of 2 (two) inches or less and allow for proper ventilation of product leaving uncovered until 41 degrees F or lower.

#18: Improper cooking temperatures. Thick salmon steak (2") at 100-110 F, langostino 115 F. Correction: Ensure proper cooking temperatures. Seafood cooking temperature 145 F. Verify using thermometer with scheduled frequency.

#19: Room temperature storage of potentially hazardous food, chicken on speed rack in back of cooler area 68 F. Fried chicken on counter in pan 51 F. Correction: Maintain PHF/TCS at/or above 135 F or 41 F or lower.

#19: Improper use of time as a control, written document absent, tracking method absent. Correction: Properly document and use.

#21: Improper cold holding of PHF/TCS. Buffet: melon 44 F, eggs 46 F. Prep unit: cabbage 44 F, noodles 44 F. Correction: maintain PHF/TCS in cold holding at/or below 41 F.

#22: Accurate thermometers absent/not provided/not utilized. Cold holding units absent thermometers (5 & 7 units). Thermometers not used to take/verify temperatures (cooking, cold hold).

#29: Inadequate equipment for temperature control. Merchandizing unit used to store open foods (PHF/TCS) and to cool foods. Correction: Cease using merchandizer for open food storage and cooling. Provide additional commercial refrigeration to accommodate foods previously stored in merchandizer. Provide by 11/10/2019 (long term), short term store in prep units if possible or provide refrigeration immediately.

#40: Improper food & non food contact surface. Wood cutting boards (in disrepair), in use utensils stored on cardboard. Shelfs lined with card board. Interior of ice machine dirty with mold like substance. Correction: Provide and use smooth easily cleanable non-absorbent materials for food and non-food contact surfaces. Clean and maintain ice machine.

#44: Improper plumbing. Ice bin of soda machine leaking. Handles at sinks not properly working. Correction: Repair and maintain.

#48: Physical facilities not properly maintained/cleaned. Floors, walls, ceiling in kitchen dirty with excessive dust, debris under equipment. Shelving absent 6" clearance from floor. Correction: Clean and maintain. Provide adequate shelving w/6" minimum clearance from the floor.

#49: Inadequate lighting. Walk in freezer dark, absent proper lighting. Correction: Provide lighting of 10 cfu minimum.

Re-Inspection:

Re-InspectionDate: Oct 11, 2019 Results: Inspection to confirm active managerial control of risk factors before facility re-opening. Upon inspection observed four persons in charge, two of which are leads with demonstrated knowledge of food safety and food handling practices. Leads were observed to have skill/ability to actively manage staff food handling activities.

During inspection the following practices were observed to be properly conducted.
-Hand washing
-Barrier use to prevent BHC
-Thermometer use for temperature violation
-Cooling Practices
-Food Storage
-Cold Holding
-Hot Holding

Facility may propose sushi menu items re-instatement in two weeks and once food safety risk factor been demonstrated to be properly controlled/managed.

Facility approved to re-open.

Charlie's Safari - 1401 Marvin Road NE
Permit TypeFood Service Establishment
Inspection Date10/8/2019
Red Points35
Blue Points8
Total Points43
Deficiencies#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#30- Proper Thawing Methods Used
#44- Plumbing Properly Sized, Installed, and Maintained
Inspection NotesShrimp, broiler, 147-186 F
Scallops, on ice on counter, 48 F
Soups, soup kettles, 167-182 F
Tomato, salad prep unit top, 49 F
Sour cream, iced cold line, 46-47 F
Seafood, walk-in, 40 F

#16. Improper cooling of PHF/TCS. Cooked noodles in walk-in, covered 44 F
Correction: Properly cool by approved method. Ensure food is properly cooled to 41 F using thermometer to verify. (CDI-uncovered, rapid chilled)

#21. Improper cold holding of PHF / TCS. Tomatoes, double insert, in salad station 49 F, slaw, scallops, cheese, sour cream on ice 46-48 F
Correction: Ensure PHF / TCS in cold holding is at or below 41 F. Limit and monitor foods being prepped at one time. (CDI- rapid chilled). Do not use ice to cold hold.

#30. Improper thawing practice. Manufacturer instructions not followed, fish thawed in sealed bag.
Correction: Thaw by approved methods and per manufacturers instruction. Remove from sale/service, improperly thawed.

#44. Improper plumbing maintenance. Condensate leak in freezer.
Correction: Repair. Relocate food until repaired out of drip zone.

NOTE: #41. Recommend ware washing thermal test kit to validate meters reading.
Kobo Teriyaki - 9323 Martin Way E
Permit TypeFood Service Establishment
Inspection Date10/8/2019
Red Points25
Blue Points15
Total Points40
Deficiencies#02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#22- Accurate Thermometer Provided for PHF
#23- Proper Consumer Advisory Posted
#29- Adequate Equipment for Temperature Control
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Inspection NotesSliced tomatoes, prep unit top 32 degrees F
Lettuce, walk in 40 degrees F
Cheese, prep unit bottom 37 degrees F
Milk, dorm style refrigerator 40 degrees F

#2: Food Worker Cards unavailable for several employees (4-5). Correction: Obtain valid WA FWC by 10/15/2019. Ensure untrained employees are supervised.

REPEAT #6: Inadequate hand washing facilities. Rear hand sink in accessible and in disrepair, hot water handle absent, mop stored in basin. Family restroom hot water turned off. Correction: Ensure each hand sink is properly operating, stocked and accessible at all times. As kitchen is actively utilized as a commissary, rear hand sink to be repaired within 72 hours.

#22: Unit thermometer absent in refrigeration unit. Correction: Provide and use.

#23: Consumer advisory absent on menu for cooked to order (e.g. adult hamburger). Correction: Provide consumer advisory and properly asterisk items cooked to order.

#29: Inadequate equipment for temperature control. Dorm style refrigerator used to store foods for public. Correction: Provide commercial equipment for commercial use. Remove dorm style refrigerator from service. Relocate foods or submit commercial equipment (refrigerator) specs for approval before purchase.

#38: Improper storage of equipment. Used mop stored in hand sink basin Correction: prevent potential contamination. Properly store mop and mop buckets in mop sink closet. Use hand sinks for hand washing only.

REPEAT #42: Food contact surfaces no properly maintained and cleaned. Mold like substance on interior of ice machine. Correction: Clean and maintain.

#48: Physical facilities not properly installed/maintained, shelving, absent 6" clearance from floor. Packaged food stored on floor. Correction: Provide 6" clearance from floor, do not store food on floor. Allow for cleaning.

Note: Cleaning crew (Monday) missed hood area and wall. Ice cream freeze repaired, back in service today. Provide separate & labeled shelving for salsa business.
Tanglewilde Arco - 7291 MARTIN WAY E
Permit TypeFood Service Establishment
Inspection Date10/8/2019
Red Points5
Blue Points5
Total Points10
Deficiencies#21- Proper Cold Holding Temperatures
#43- Nonfood-Contact Surfaces Maintained and Clean
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Inspection NotesKim chi, walk-in, 36 F
Non PHF, prep unit top, 38 F
Chicken thighs, prep unit bottom, 41 F
Noodles, walk-in, 41 F
Cabbage, prep unit top, above full, 44-45 F

#21. Improper cold holding of PHF / TCS. Cabbage stored above inserts in metal bowl 44-45 F
Correction: Maintain PHF / TCS in cold holding at or below 41 F.
Relocate cabbage into insert or proper store in cold holding.

#43. Non-food contact surfaces unmaintained/unclean. Walk-in door handle covered in cloth, cooking pan handles covered in cloth.
Correction: Remove. Provide smooth, non absorbent easily cleanable surfaces.

#48. Physical facilities not properly maintained. Light visible at base of door, floors dirty under equipment and shelving near equipment.

NOTES: Ensure all shelving is 6 inches or greater from floor to allow cleaning. Replace non-food grade containers with food grade containers.
Jack in the Box #8336 - 1001 Yelm Avenue E
Permit TypeGrocery
Inspection Date10/8/2019
Red Points0
Blue Points10
Total Points10
Deficiencies#43- Nonfood-Contact Surfaces Maintained and Clean
#44- Plumbing Properly Sized, Installed, and Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Inspection NotesPkg'd sandwich, walk-in cooler, 40 F
Milk, walk-in cooler, 41 F (ambient)

#43. Non food contact surfaces dirty, mold like substance. Beverage merchandising shelf unit dirty with mold like substance.
Correction: Clean and maintain.

#44. Plumbing not properly maintained. Freezer condensate / piping leak of excessive ice on floor (6-12" formation on flooring).
Correction: Repair and maintain, clean area.

#48. Physical facilities improperly maintained / constructed
1. Light visible at back door, base of door.
2. shelving absent 6 inch clearance above floor
3. Cabinet facing in disrepair.
Correction:
1. Provide door sweep as part of integrative pest management
2. Provide shelving with 6" clearance to allow cleaning.
3. Monitor shelving integrity. Temporarily seal, long term, replace.

Subway - 17100 STATE HWY 507 SE
Permit TypeFood Service Establishment
Inspection Date10/4/2019
Red Points0
Blue Points5
Total Points5
Deficiencies#44- Plumbing Properly Sized, Installed, and Maintained
Inspection NotesBeef Burgers on hot hold and other hot hold items checked 145 F +.
Taco's just cooked (reheated)- 165 F
Cheese (sliced) in under counter fridge, 39 F all other foods in fridges except those out under "time as a control" were 41 F or less. Walk-in fridge 37 F.

#44. Leak from roof into mop sink area-
Correction: Eliminate cause of leak by 2 weeks or provide compliance schedule.

Note: Hot water to hand wash sink by soft serve machine takes longer then D O quality control likes (>30seconds)- talk with owner / corporate about installing point of use heater.
Don Juans Mexican Kitchen - 4419 Harrison Ave NW
Permit TypeFood Service Establishment
Inspection Date10/4/2019
Red Points0
Blue Points0
Total Points0
Deficiencies
Inspection NotesMeat balls in marinara sauce on hot hold, 155 F, back counter fridge, shredded cheese, 40 F, counter top bev fridge (milk) between containers, 39 F; Walk-in fridge between sliced cheese blocks; 40 F. All have accurate monitoring thermometers.
Make cold tables; ham 39-40 F; shredded lettuce 40-41 F.
Uses Q.A.C. for 3 compartment of manual ware washing and counter wipes solutions; has test strips for Q.A.C.
Tested to be 200-300 ppm. Should be between 200-400 ppm Q.A.C.

NOTE 41. Has some di-chlor sanitizer packets - if you use this product, you need bleach chlorine test strips; should read between 50-200 ppm.

NOTE: Need to double check on if possible to store cutting knives in Q.A.C between uses.
Westside Tavern - 1815 Harrison Avenue NW
Permit TypeFood Service Establishment
Inspection Date10/4/2019
Red Points40
Blue Points16
Total Points56
Deficiencies#02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#30- Proper Thawing Methods Used
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#43- Nonfood-Contact Surfaces Maintained and Clean
Inspection NotesChicken, grill, 172 F
Cooled salsa, walk-in, 43 F
Meat in sauce, walk-in, 40 F
PHF, hot holding line, 142-+152 F
Lettuce, prep top, 39 F
Meat in sauce, upright 2-door, 39 F

#2. Food worker cards unavailable upon request for multiple employees on schedule (5-6).
Correction: Make available upon request valid WA FWC for all food workers.

#6. Inadequate hand washing facilities. Main kitchen food prep area had sink not properly functioning, hot water turned off / unavailable, soap and paper towel dispenser over food. Hand sink nearest scullery not properly functioning. Handles in disrepair. Bar soap dispenser over kitchen wares, absent dedicated location for paper towels.
Correction: Immediately repair main hand sink to properly function with hot water. Repair scullery hand sink. Relocate/provide soap and dispensers located away from food and wares.

#16. Improper cooling of PHF food. Salsa in 5 gallon bucket 43 F. Meats in sauce. greater then 2 inches in depth in refrigerator and walk-in.
Correction: Properly cool by approve method. When using shallow pan cooling method ensure product depth of 2 inches or less. Verify 41 F or lower before placing in service. Remove from sale / service improperly cooled items.

#30. Improper thawing. Bagged chickens sitting in standing water in both food prep sink basins.
Correction: Thaw by approved methods only. Under running water, in refrigeration, in microwave or as part of recipe.

#34. Sanitizer not made at time of inspection with active food prep occurring. Prepare and maintain as required.

#41. Quat test strips for sanitizer unavailable.
Correction: Provide and use.

#43. Non-food contact surface unclean. Refrigerator bottoms dirty with food debris.
Correction: clean and maintain.

NOTES: #29. Recommend thermal curtain or outside "walk-in"
#42. Develop ice machine cleaning schedule.

Denny's- America's Diner - 600 TROSPER RD SW
Permit TypeFood Service Establishment and Tavern
Inspection Date10/4/2019
Red Points10
Blue Points5
Total Points15
Deficiencies#15- Proper Handling of Pooled Eggs
#23- Proper Consumer Advisory Posted
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
Inspection NotesLettuce, walk-in / beer cooler, 41 F
Frozen foods, residential freezer, frozen
Soup, soup insert, 167 F
Tomatoes, prep unit top, 40 F

#15. Improper handling of pooled eggs. Whole shell raw eggs pooled (20+ eggs) to make homemade Aoli.
Correction: Cease pooling whole shell raw eggs for Aoli (reviewed regulation & risk).

#23. Improper consumer advisory. Advisory incomplete and items cooked to order or served raw (burgers, aoli) improperly marked on menu.
Correction: Provide complete advisory and mark menu items properly.

#32. Entrance not controlled, back door into kitchen open.
Correction: Provide screen door.
Walmart #3705 - 17100 State Route 507 SE
Permit TypeFood Service Establishment
Inspection Date10/4/2019
Red Points15
Blue Points10
Total Points25
Deficiencies#02- Food Worker Cards Current
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Inspection NotesMilk, walk-in, 40 F
PHF, hot line, 145-172 F
Soup, soup kettle, 142 F
Cold hold line, 36-40 F
Spinach, prep line, 40 F

#2. Invalid WA FWC. Management presented list of employees without valid WA FWC.
Correction: Provide valid WA FWC's for all food workers upon request and within 2 weeks by 10/20/19

#26. Non-compliance with plan of operation 7/11/19 conditions unmet. FWC's unavailable, openings in walls/ceiling etc. unsealed, floor sinks unclean, Ice machine and floor sink absent 1" air gap.
Correction: Complete tasks by 10/20/19.

#41. Sanitizer test strips unavailable.
Correction: Provide and use.

#42. Interior of ice machine dirty with mold like substance.
Correction: Clean and maintain.
Mark, The - 407/409 Columbia Street SW
Permit TypeFood Service Establishment
Inspection Date10/4/2019
Red Points0
Blue Points0
Total Points0
Deficiencies
Inspection NotesWhole cooked chicken on hot hold, 170 F ; Mashed potatoes, on hot hold, 140 F

NOTE: #17. Chicken pieces on end of hot hold display where utensil handle kept sliding door open 1 ' a little less then 135 F Work / moni,
for staff on making sure doors are properly closed. Potato salad on cold hold: 39 F; Roast beef chuck, 36 F, walk-in fridge, between hot dog packs; 36 F. Food Probe therm check, 196 F your digital, 196 F my TC #18.
Puerto Vallarta - 1400 Galaxy Drive NE
Permit TypeFood Service Establishment
Inspection Date10/3/2019
Red Points0
Blue Points0
Total Points0
Deficiencies
Inspection NotesOpen top cooler, cheese, 39 F OK
"lefrt" ATOSA, meat, 38 F OK

Good, none noted.
Mayan Family Mexican Restaurant - 2120 Marvin Road NE
Permit TypeFood Service Establishment
Inspection Date10/3/2019
Red Points30
Blue Points2
Total Points32
Deficiencies#16- Proper Cooling Procedures
#22- Accurate Thermometer Provided for PHF
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Inspection NotesPHF, buffet hot hold, 156-182 F
PHF, buffet cold hold, 37-39 F
PHF, hot hold line, 142-156 F
Sour cream, under counter unit, 38 F
Salsas, walk-in, 38 F
PHF, hot hold box, 149-172 F
NOTE: Ice discontinued on buffet line- new prep table utilized now.

#16. Improper cooling of PHF. Multiple items in walk-in freezer improperly cooled. 5 gallon buckets of sauces (frozen), hotel pans w/ tamales 6-8 " in depth, cooking pot with frozen meat sauces, 10" in depth (frozen).
Correction: Cool by approved methods only. Remove improperly cooled foods from sale/service. Note: Foods in walk-in shallow pan cooled properly....Reviewed cooling methods with operator.

#22. Accurate thermometers absent. Glass door reach-in absent unit thermometer.
Correction: Provide. Ensure all cold hold units have thermometer.

#48. Physical facilities not properly maintained / cleaned. Walk-in freezer shelving damaged and floor dirty with excessive debris.
Correction: Repair shelving. Clean floors.

NOTES:
# 2. Ensure food workers obtain valid WA FWC within 14 days of hire. Employees absent WA FWC may not work unsupervised.

#6. Ensure adequate splash guards at all hand sinks.

#23. Ensure consumer advisory and items marked are reflective of food preparation practices.
E-San Zap Cafe - 9323 MARTIN WAY E #114/116 Also owns Bistro Pattaya
Permit TypeFood Service Establishment
Inspection Date10/2/2019
Red Points15
Blue Points12
Total Points27
Deficiencies#21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
#29- Adequate Equipment for Temperature Control
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Inspection NotesLettuce, walk-in, 56 F
PHF on hot hold line, 142-167 F
Tamales, walk-in, 37 F
Salsa, on ice on service counter, 46 F
PHF on prep line, 38-41 F
Salsa, bar under counter, 38 F

#21. Improper cold holding of potentially hazardous food. Shredded lettuce 5 gallon container in a 10 gallon container w/ice on bottom 56 F. Salsa on counter on ice 46 F
Correction: Maintain PHF in cold holding at or below 41 F. (CDI- rapid chill).

#23. Improper consumer advisory on menus. Cooked to order items improperly marked (e.g. chicken noted as cooked to order, eggs cooked to order not properly marked).
Correction; Ensure cooked to order or raw products are properly marked.

#29. Inadequate equipment for temperature control. Merchandising unit used to store open food.
Correction: Relocate open food to approved cold holding unit.

#42. Food contact surfaces improperly cleaned / maintained. Interior of ice machine dirty with mold like substance.
Correction: Clean and maintain. Reviewed cleaning procedures.

#48. Physical facilities not properly maintained installed / clean, walk-in freezer dirty with excessive debris, cardboard utilized throughout facility for shelf lining and floor covering. Shelving absent 6" clearance, products stored on floor.
Correction: Maintain facility free of excessive debris, clean freezer, remove cardboard (surfaces to be smooth, non-absorbent and easily cleanable), ensure 6"in clearance to allow cleaning.

NOTE: Ensure adequate splash guards at hand sinks.
Taqueria y Mas Mi Pueblo - 7839 MARTIN WAY E UNIT #103
Permit TypeFood Service Establishment
Inspection Date10/2/2019
Red Points80
Blue Points23
Total Points103
Deficiencies#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#29- Adequate Equipment for Temperature Control
#34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Inspection Notes1/2 & 1/2, front merchandiser, 43 F
Bean sprouts, prep unit top, 38 F
Tofu, prep unit top, 38 F
Cooked, portioned, rice nood.es, 50 F
Greens, prep unit bottom, 42 F
Cooled tofu, prep unit top, 43 F


#4. Improper hand washing, Employee handled food, rinsed fingers under running water at food prep sink, handled clean dishes.
Correction: Prevent potential contamination. Properly wash hands at approved hand sinks only. (CDI- rewashed hands and dishes)

#6. Inadequate hand washing facilities. Three hand sinks absent paper towels, kitchen hand sink inaccessible, blocked by gas cylinders and chair. Bar hand sink absent splash guards.
Corrections: Ensure hand sinks are properly stocked and accessible at all times. Remove hand towels dispenser away from food prep area. Remove bar gun from hand sink immediately.

#16. Improper cooling. Cooling in cold holding refrigerator, required dedicated unit absent. Cooked sauces and rice improperly cooled. Soup containers of sauces (6-8 inches) and rice in cooler container (6-8 inches) greater then 2 inch shallow pan cooling requirement.
Correction: Cool by approved methods only. Shallow pan cooling requires 2 inches or less depth of product uncovered until 41 R in dedicated cooling unit.
Dedicated unit required by 10/14/19. Operator to submit in writing, spec sheets for approval in ADVANCE of install/purchase. Cooling activities CEASED until unit in service.

#21. Improper cold holding temperatures of PHF/TCS. 1.2 & 1.2 in front merchandiser 43 F, Rice Noodles in reach-in 50 F, Greens in prep unit top, 42 F, cooked tofu prep unit top, 43 F
Correction: Ensure PHF/TCS in cold holding are maintained at or below 41 F. Use thermometer to verify internal food temperatures at regular scheduled intervals and when necessary turn down units. Relocate open food in merchandiser to properly functioning cold hold units.

#26. Operator not in compliance with plan of operation. Per permit conditions dedicate cooling unit required, absent in facility.
Correction: Operator to cease cooling activities until revised written cooling policy submitted and approved AND, until adequate and dedicated cooling unit approved and installed, Operator may submit alternate cooling method proposed for approval in writing .
Additional permit requirements unmet, merchandiser/s being utilized to store open food.
Revised food flows incorrect, revised?
Corrections: Relocate foods in merchandiser to approved cold hold unit, Provide revised and reflective food flows for rice, sauces, proteins, and noodles.

#29. Inadequate equipment for temperature control. One of two 2-door upright cold holding units not properly functioning. Dedicated cooling unit absent. merchandiser/s used to store open food.
Correction: Provide dedicated cooling unit by 10/14/19. Relocate foods (open) out of merchandiser to approved cold holding unit. Repair or replace 2-door cold hold unit. Ensure food in cold holding is at or below 41 F.

#34. Sanitizer absent in food prep areas at time of inspection, food prep started.
Correction: Provide and maintain as required. Use test strips.

#37. In-use utensils stored in standing water (rice scoops, stirrer, etc.)
Correction: Properly store in use utensils , dry, changing every 4 hours or sooner, at or above 135 F or 41 F or lower.

#41. Improper ware washing. Employee "washed" dirty crockpot inset in food prep sink under running water, absent proper W/R/S/AD.
Correction: Properly wash , rinse, sanitize, and air dry food contact surfaces in approved ware washing sink/s or dish machine. (CDI-rewashed).

#42. Food contact surfaces (in-use) not properly cleaned / ware washed. Crock pot with dirty lid contained water with food debris, not properly cleaned between services (not cleaned before put in to use). Rice cooker not thoroughly cleaned, rice debris in cleaned pan.
Pizza Hut #035878 - 3530 PACIFIC AVE SE Suite F4
Permit TypeFood Service Establishment
Inspection Date10/1/2019
Red Points45
Blue Points7
Total Points52
Deficiencies#02- Food Worker Cards Current
#05- Proper Barriers Used To Prevent BHC
#06- Adequate Handwashing Facilities
#23- Proper Consumer Advisory Posted
#34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Inspection NotesTomatoes, prep unit top 40 degrees F
Lettuce, prep unit top 40 degrees F
Rice, hot hold 147 degrees F
Beans, hot hold 152 degrees F
Shredded meat, walk in 40 degrees F

#2: Washington Food Worker Cards unavailable upon request. Correction: Make available upon request.

#6: Inadequate hand washing facilities. Bar hand sink unavailable, basin filled with bottles, kitchen hand sink inaccessible, blocking access. Tortilla area hand soap unavailable. Correction: maintain hand sinks stocked and accessible at all times.

#5: Improper barriers used to prevent bare hand contact, tortillas touch with bare hands after cooked. Correction: Prevent bare hand contact, use proper barriers (cdi: utensil utilized).

#23: Improper consumer advisory. Menu items cooked to ordered or served raw not properly marked. Correction: Mark menu items that can be cooked to order or served raw.

#34: Sanitizer not made at time of inspection. Correction: Prepare and maintain as required. Ensure in each food prep area.

#48: Physical facilities not properly maintained. Light visible at base and side of doors. Correction: Seal as part of IPM.
Royce Marie Bean Bar - 676 Woodland Square Loop SE
Permit TypeFood Service Establishment
Inspection Date9/30/2019
Red Points0
Blue Points0
Total Points0
Deficiencies
Inspection NotesDiced tomatoes top of pizza prep 37 degrees F
Pasta, walk in 37 degrees F
Wings, tall reach in 35 degrees F
Contact sanitizer 300 ppm Quat
Hot water temp 137 degrees F
Dish Wash machine sanitizer 50 ppm chlorine

No items noted
New Gangnam BBQ II - 7131 MARTIN WAY E
Permit TypeFood Service Establishment - Espresso Bar
Inspection Date9/30/2019
Red Points0
Blue Points5
Total Points5
Deficiencies#34- Wiping Cloths Properly Used, Stored
Inspection NotesScramble Cakes, display, 38 F
Milk, U/C 37 F
Milk, 4-drawer, 38 F
Milk, merchandiser, 37 F
DW machine sanitizer, 50-100 ppm chlorine.

#34. Contact sanitizer not at adequate strength. Must be maintained at 50 ppm chlorine. (< 10 ppm chlorine).
Yelm High School Concession - Stadium - 1315 Yelm Avenue West
Permit TypeFood Service Establishment
Inspection Date9/30/2019
Red Points40
Blue Points5
Total Points45
Deficiencies#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#25- Toxic Substances Properly ID, Stored, Used
#34- Wiping Cloths Properly Used, Stored
Inspection NotesNumerous PHF prep counter, racks, 76-107 F
Several PHF prep unit , top, 42-45 F
Cooled vegetables, prep unit top, 40 F
Lettuce, prep unit top, 39 F
rice, rice warmers, 147-176 F
Potatoes, walk-in, 38 F

#19. Improper use of time as a Public Health Control. Written policy absent, time merely absent on some foods.
Correction: Cease using Time as a Control until properly documented. Provide written policy to inspector. Reviewed use.

#21. Improper cold holding of PHF. Several foods in prep unit top above required 41 F or lower.
Correction: Maintain foods in cold holding at or below 41 F. Adhere to fill lines of inserts. Do not double stack. (CDI- rapid chill).

#25. Toxic substances improperly stored. Employee medications stored above food prep area.
Correction: Prevent potential contamination. Store employee medications separate below and away from food for the public.
(CDI- relocated).

#34. In-use wiping cloths stored on counters.
Correction: Store in use wiping cloths in sanitizer bucket.

Costco Wholesale #740 - 1470 Marvin Road NE
Permit TypeFood Service Establishment
Inspection Date9/27/2019
Red Points0
Blue Points5
Total Points5
Deficiencies#29- Adequate Equipment for Temperature Control
Inspection NotesFood probe therm check, 182 degrees F
Hot dogs in counter topo unit 159-161 degrees F
Between hot dog pack in combo frig freezer fridge area: 39-40 degrees F
Chile', cheese sauce: 182 degrees F, 161 degrees F respectively

#29: Fridge monitoring therm inaccurate, read 30 degrees F, hot dogs were 39-40 degrees F
Cronic Cafe & Espresso - 1110 YELM AVE E Suite B
Permit TypeFood Samplers / WDS vendor
Inspection Date9/26/2019
Red Points0
Blue Points0
Total Points0
Deficiencies
Inspection NotesSoup, soup kettle, 138-142 F

No violations noted at time of inspection.

NOTES:
#4. Ensure employees properly wash hands at designated sink.
#6. Ensure sinks are within 25 feet AND convenient for use.
#26. permit requirements to be adhered to regardless of "convenience". Sinks to be utilized as required.

Requiring plan for "worst case scenario" use of hand sinks by 10/15/19.

Rainier High School Concession - 308 2nd Avenue
Permit TypeFood Service Establishment (Espresso)
Inspection Date9/23/2019
Red Points10
Blue Points5
Total Points15
Deficiencies#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Inspection NotesEgg Nog in single door under counter fridge, 40-41 F NOTE: Exterior display monitoring therm read 37 F.
Back stock fridge, milk: 46 F monitoring therm read 43 F (NOTE: unit has ice build up on back wall of interior of unit).

Food probe therm check: My TC #18: 83 F ; you smaller dial face food probe therm: 84 F. NOTE: larger dial face therm low by 4-5 F.

50 ppm bleach solution in counter wipes bucket. None detected on nozzle wipe cloth on counter. Sanitizing solutions and cloths need to test between 50-200 ppm when using bleach as sanitizer.
NOTE: discussed putting small tray with a little bleach solution separate from counter wipes bucket and putting under by espresso machine fore the nozzle wipe cloth.
NOTE: Kelsy's FWC expired? all others current, valid.

Gave and discussed basic sanitary operational checklist to PIC.

NOTE: Discussed whether adding CBD to coffe or drinks. PIC said they are no longer doing so. Be aware that CBD added to drinks at a Retail Food Establishment is considered the addition of an unapproved food additive and would be a violation under current direction from the Washington State Dept. of Health.

#21. Milk, a potentially hazardous food greater then 41 F. Maintain all PHF at 41 F or less when being cold held.

#34. No sanitizer detected on nozzle wipe cloth; not stored between uses in sanitizing solution.
Tenino High School Concessions - 500 West 2nd Street
Permit TypeStadium Concession (Fall and Spring Qtr)
Inspection Date9/21/2019
Red Points0
Blue Points0
Total Points0
Deficiencies
Inspection NotesHot dogs, 199 F
Chili, 151 F in center of crock pot
Cheese Sauce, 143 F on outside, 195 in center, stir frequently
Between sliced cheese blocks in fridge, 36 F
Has M.T. read, 36 F

NOTES:
#17. Stir cheese sauce and chili frequently so you maintain at 135 F or more throughout.
#4.Water line break 1 PM; district staff working on repair.
Stir Krazy Coffee Co. - 3725 College Street SE
Permit TypeFood Service Establishment
Inspection Date9/20/2019
Red Points5
Blue Points5
Total Points10
Deficiencies#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
Inspection NotesHot dogs on hot hold, 169 degrees F
21 cheese sauce, 124 degrees F in center, 150 degrees F on sides, heat & stir so at least 135 degrees F before serving, then stir frequently to maintain 135 degrees F or more throughout.

#22: Food probe thermometers of 5-15 degrees F. Discussed ow to try to adjust if doesn't work then obtain new food probe therms, hint: check even the new ones for accuracy.

#29: Hot dog fridge monitoring therm headed off - inaccurate. Replace if can't carefully try to force alcohol back together.

Note: Stove wiping cloth in solution between uses.
Gais Northwest Bakeries - 7028 Martin Way
Permit TypeEspresso
Inspection Date9/19/2019
Red Points10
Blue Points0
Total Points10
Deficiencies#21- Proper Cold Holding Temperatures
Inspection NotesYogurt mix, residential unit 52 degrees F
1/2 & 1/2, Artic refrigerator 41 degrees F
Yogurt mix, commercial unit 40 degrees F
Milk, under counter 38 degrees F

#21: Improper cold holding temperatures of PHF (potentially hazardous foods). Yogurt mix (open) in residential unit 52 degrees F. Correction: Ensure food in cold holding is at or below 41 degrees F. Do not store open foods in residential unit. CDI-relocated to commercial unit.
Shiplap Shop & Coffee House - 112 YELM AVE E
Permit TypeGrocery Stores and Confectioneries
Inspection Date9/18/2019
Red Points0
Blue Points0
Total Points0
Deficiencies
Inspection NotesMilk, milk merchandiser 41 degrees F (ambient)

Note #48: Ensure no light visible at base of "doors" and around doors as part of integrative pest management
Lacey Food Mart - 4603 LACEY BLVD SE
Permit TypeFood Service Establishment (Espresso)
Inspection Date9/17/2019
Red Points0
Blue Points0
Total Points0
Deficiencies
Inspection Notes1/2 gallon of milk in fridge under espresso machine, 41 degrees F
Monitoring therm 40 degrees F
Milk in back stock fridge 40-41 degrees F

No violations noted at time of inspection.
Best Western - 8326 QUINAULT DR NE
Permit TypeFood Service Establishment (Deli)
Inspection Date9/12/2019
Red Points60
Blue Points20
Total Points80
Deficiencies#01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#22- Accurate Thermometer Provided for PHF
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#44- Plumbing Properly Sized, Installed, and Maintained
#47- Garbage, Refuse Properly Disposed; Facilities Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Inspection NotesHot dogs, walk-in, 41 F
Gehls chili sauce, dispenser, 144 F
Pizza stick, hot hold cabinet, 145 F
Gehls cheese dispenser, 148 F

NOTE: Backflow being worked on, no violation.

#1. Person in charge not in compliance with code and unable to answer food safety questions correctly. (hot/cold holding temps, hw, thermometer use, sanitizer, etc.

#2. PIC, only person working, unable to present WA FWC.
Correction: Obtain valid WA FWC by 9/27/19 AND before working unsupervised.

#4. Improper hand washing. Employee dried hands with cloth towel.
Correction: Properly wash hands at an approved hand sink with soap and warm water for 20 seconds minimum and dry with disposable towel. Prevent potential contamination. (CDI- rewashed).

#6. Inadequate hand washing facilities. Hand sink used as a dump sink paper towel dispenser not properly functioning.
Correction: Use hand sink for hand washing ONLY, prevent potential contamination. Provide properly functioning paper towel dispenser
Recommend splash guards.

#22. Inaccurate thermometers. Dial thermometer hot hold case reading 130 F. (food temped, 145 F). Thin tip thermometer unavailable.
Correction: Provide accurate and appropriate thermometers (thin tip for internal food )

#26. Facility not in compliance with plan of operation requirements.
Correction: Comply with requirements by re-inspection unless otherwise noted. (e.g. backflow)

#34. Sanitizer not made at time of inspection.
Correction: Provide and maintain as required, use as necessary and required (e.g. cleaning food contact surfaces).

#41. Ware washing facilities not properly used. Not being used due to leak. Absent drying racks, basin used for storage, area not maintained.
Correction: Properly wash, rinse, sanitize and air dry kitchen wares in designated sinks.

#44. Plumbing not properly maintained, significant leak at 3-compartment sink.
Correction: Repair immediately. provide alternate W/R/S/AD system until fixed.

#47. Outside facilities not maintained.
Correction: Remove debris / equipment as part of integrated pest management.

#48. Physical facilities not properly maintained, debris under equipment, storage above 3-compartment unsealed, cabinet door at 3-compartment sink in disrepair, attic door in disrepair.
Correction: provide necessary repairing by 9/27/19.

Re-Inspection:

Re-InspectionDate: Sep 30, 2019 Results: Sandwich, grab n go , 33 F

Inspection to verify corrective action for red high risk violations.

Upon inspection verified PIC knowledge and valid WA FWC. Observed adequate hand washing facilities, observed new thermometers and verified accuracy.

No repeat violations observed.

NOTES: FWC required for all employees who handle food

Thin tip digital thermometers required for internal food temps.

Recommend splash guards of hand sink or relocate items stored on counter.




Holiday Inn Express Lacey - 4460 3rd Avenue SE
Permit TypeFood Service Establishment
Inspection Date9/12/2019
Red Points25
Blue Points10
Total Points35
Deficiencies#17- Proper Hot Holding Temperatures
#29- Adequate Equipment for Temperature Control
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Inspection NotesPotatoes, hot hold unit 147 degrees F
Eggs, hot hold unit 114-119 degrees F
Gravy, hot hold unit 167 degrees F
Melon, reach in refrigerator 37 degrees F
Milk, open cold display 40 degrees F

#17: Improper hot holding of PHF/TCS. Eggs on hot hold line below required 135 degrees F, at 114-119 degrees F. Correction: Maintain foods in hot holding at or above 135 degrees F (CDI-removed from service, TAC utilized today, see #29).

#29: Inadequate equipment for temp control. One of three wells not properly functioning to maintain required temperatures of 135 degrees F and above. Correction: Repair or replace (on order).

#40: Non-food surfaces improperly installed. Bare wood shelving cabinets unsealed and absent six (6) inch floor clearance. Correction: Provide smooth, nonabsorbent, easily cleanable surfaces. Increase shelving to 6 inches or greater to allow cleaning.

Note: #6: Recommend splash guards at front hand sink to prevent potential contamination.

Lacey Food Mart - 4603 LACEY BLVD SE
Permit TypeFood Service Establishment
Inspection Date9/12/2019
Red Points40
Blue Points5
Total Points45
Deficiencies#02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Inspection NotesSausage patties, electric chafing dish 124 degrees F
Milk, #2 reach-in 44 degrees F
Yogurt, dairy merchandizer 38 degrees F
Egg omelet, chafing dish 142-156 degrees F
Hummus, #1 Reach in 37 degrees F
Gravy, electric chafing dish 143 degrees F

#2: Employee working without a WA Food Worker Card, greater than 14 days. Correction: obtain WA FWC.

#17: Improper hot holding of PHF/TCS. Sausage patties 124 degrees F. Correction: maintain foods in hot holding at/or above 135 degrees F. CDI-relocated, unit turned up.

#21: Improper cold holding of PHF/TCS. Milk in cardboard box 44 degrees F in reach in. Correction: Maintain foods in cold holding at/or below 41 degrees F, monitor. CDI - cardboard removed, all else in unit at temp.

#41: Sanitizer test strips unavailable. Correction: Provide and use.

Notes:
#4: Ensure full 20 seconds for handwashing for/by all employees
#22: Provide additional thin tip thermometers
Nisqually Chevron Extra Mile - 10246 MARTIN WAY E
Permit TypeFood Service Establishment (Grocery)
Inspection Date9/12/2019
Red Points10
Blue Points12
Total Points22
Deficiencies#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#44- Plumbing Properly Sized, Installed, and Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Inspection NotesMilk, Cola merchandiser, 42-44 F
Sandwich (pkg'd), Grab n go unit, 42-44 F
Frozen Foods, Freezer, frozen

#21. Improper cold holding of potentially hazardous foods. PHF/TCS in grab n go unit and Cola merchandiser, above required 41 F or lower.
Correction: Ensure foods in cold holding are maintained at or below 41 F.
(CDI= moved foods to walk-in).

#22. Thermometers absent / not utilized. Thermometers in grab n go unit all (3) showed above 41 F (42-46). Thermometer absent in merchandiser with PHF.
Correction: Provide and use.

#29. Inadequate equipment for temperature control. Grab n go unit not properly functioning to maintain required cold hold temperatures. Cola merchandiser not properly functioning to maintain required temperatures.
Correction: Repair units to properly function. Must maintain 41 F or lower- relocate foods until repaired. (unable to turn down).

#44. Plumbing not properly maintained. Excessive leak in freezer.
Correction: Repair. Relocate food outside of drip.

#48. Physical facilities not properly maintained. Cardboard used throughout facility. Shelving absent 6" clearance
Correction: Remove cardboard, provide smooth and easily cleanable surfaces.
Ma and Pa's Family Diner - 203 YELM AVE Bldg 1,2,3
Permit TypeFood Service Establishment
Inspection Date9/11/2019
Red Points35
Blue Points5
Total Points40
Deficiencies#02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Inspection NotesPackaged tuna salad sandwich, merchandiser 44 degrees F
PHF, egg roll, bottom hot hold cabinet, 114 degrees F
PHF taquito, hot to go cabinet, 124 degrees F
Sandwich merchandiser 42 degrees F
Milk, walk in cooler 38-40 degrees F
Breakfast sandwich, walk in 38 degrees F

#2: Food Worker Cards unavailable upon request. Correction: Ensure valid WA FWC are available upon request. Provide valid FWC for each employee 09/25/2019,

#17: Improper hot holding of PHF in hot hold case, items on bottom self below required 135 degrees F (114-124 degrees F). Correction: Ensure hot hold foods are 135 degrees F or greater (cdi: items relocated, items removed from service).

#21: Improper cold holding of PHF in merchandising unit, packaged sandwiches greater than 41 degrees F. Correction: ensure food in cold holding is at or below 41 degrees F (cdi: unit turned down).

#41: Sanitizer test strips not utilized. Chlorine sanitizer greater than 200 ppm. Correction: provide and use test strips. Ensure available at all times. Prepare chlorine sanitizer 50-100 ppm.

Note #22: provide accurate thermometer for bottom of hot hold unit.
Quarter Mile Bar & Grill, The - 404 1st St S
Permit TypeFood Service Establishment
Inspection Date9/11/2019
Red Points30
Blue Points5
Total Points35
Deficiencies#15- Proper Handling of Pooled Eggs
#16- Proper Cooling Procedures
#33- Potential Food Contamination Prevented
Inspection NotesCooks 2 door make fridge: bin area sliced tomatoes 39 degrees F
Cabinet area sliced meat 36 degrees F
All other fridges maintaining foods at 41 degrees F or less & have monitoring therms
Gravy in counter top hot hold unit 142 degrees F

#15: 1/2 small pot of pooled shell eggs (approx. 12" diameter x 6" deep): cook said for scrambled eggs. Correction: Do not pool more than 4 cracked shell eggs at one batch - wash, rinse & sanitize bowl after each batch.

Note: Use pasteurized eggs for French toast.

#16: Gravy in cooling fridge is 4" deep; 72 degrees F on outside, 94 degrees F in center dated today. Correction: Cool foods by putting in shallow pan no more than 2" deep & uncovered. Cook correct immediately. Remember, check that cooling foods are 41 degrees F or less throughout before putting in another container at greater than 2" & covered.

#33: Par cooked bacon stored on cardboard egg carton insert: Provide shallow pan with grate (food grade) for draining par cooked bacon.

Note #32: A few flies in establishment - work on reducing & keeping number of flies down, if nothing else use a fly swatter and single use counter wipes to wipe surface after swatting fly.

Note #46: Provide covered (lidded) receptacle for unisex restroom - will be assigned deficiency points if found not supplied.
Brewery City Pizza - 4353 Martin Way
Permit TypeFood Establishment
Inspection Date9/10/2019
Red Points20
Blue Points12
Total Points32
Deficiencies#21- Proper Cold Holding Temperatures
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#29- Adequate Equipment for Temperature Control
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Inspection NotesMake fledge bin area tomatoes (sliced), lettuce (shredded) 38 degrees F
Cabinet area cheese slices, 35 degrees F
Cheese sauce on counter top hot hold unit 160 degrees F
Walk in fridge between sliced cheese block 47 degrees F
2 salad dressings 45-46 degrees F

#21 & #48: Walk in fridge foods & ambient air temp 45-48 degrees F. Correction note: leak from condenser or drain pipe, standing water on floor. Have units serviced as soon as possible. Fix deficiencies as soon as possible (48 hours) so maintains PHF at 41 degrees F or less.

#26: Has not paid semi annual operating permit fee and associated late fee in timely manner, left copy of 08/22/2019 Certified Mail on this. Correction: Make payment within 48 hours or close.

#48 (cont): Make fridge has leak, towel on ledge over saturated with water. Correction: While techy s working on walk in have make fridge evaluated and arrange for repairs as soon as possible.

#29: Did not observe fridge monitoring ttherms or were not functioning properly. Provide and check properly operating fridge monitoring therms.

Note #23: Consumer Advisory does not address undercooked foods. See hand out, correct or will be assigned deficiency points next time.

#41: Using bleach chlorine for sanitizer, but does not have bleach chlorine test stirps. Has QAC test strips. Obtain/provide bleach chlorine test strips (light to dark purple) as soon as possible.

Note #40: Crazed "graniteware" in use, when surface of this type of pan is cracked, crazed or worn, Cadmium Poisoning can occur. Correction: remove from Food Establishment.

Note #43: Food Establishment could use deep cleaning, organizing.

Contact when fridges are fixed, provide me an invoice copy. A follow up inspection will occur.
Sushi Train - 8765 TALLON LN NE
Permit TypeFood Service Establishment
Inspection Date9/9/2019
Red Points10
Blue Points0
Total Points10
Deficiencies#21- Proper Cold Holding Temperatures
Inspection Notes1/2 & 1/2, bar reach-in 38 F
1/2 & 1/2 rear bar reach-in, 40 F
Soup, walk-in, 40 F
Chicken, front walk-in, 40 F
Noodles, prep drawer, 38 F
Diced tomatoes, prep unit top, 42-43 F
Mozz balls, prep unit top, 52 F
Ham, prep unit top, 43-44 F

#21. Improper cold holding temperatures, Potentially hazardous foods in prep unit top, 42-52 F
Correction: Ensure foods in cold holding are at or below 41 F.
(CDI- tech called and on-site to repair diff unit).

NOTE: As backroom prepares food, include in square footage or separate permit? Operator to decide by 10/1/19. food safety verified.( #26), Rear room may require additional hand sink (#6), and 3-comp sink drain needs to be indirect drained (#44). Use to be reviewed for need.
Hilton Garden Inn - 2201 HENDERSON PARK LN SE
Permit TypeFood Service Establishment
Inspection Date9/9/2019
Red Points45
Blue Points5
Total Points50
Deficiencies#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
#25- Toxic Substances Properly ID, Stored, Used
#29- Adequate Equipment for Temperature Control
Inspection NotesMiso soup, soup unit, 186 F
Fish, under counter unit, 42-43 F
Fish, merchandiser, 44-45 F
Chicken, rear reach-in, 38 F
Fish, sushi display, 42 F
Fish, sushi display, 41 F

#16. Improper cooling of PHF/TCS. Par cooked chicken in reach-in cooled at depth greater then 2". (4 inches). Rice in bowl (covered) cooled at greater then 2" in reach-in.
Correction: Cool by approved methods only. If utilizing shallow pan cooling ensure product is 2 inches or less, placed in refrigeration by 135 F, uncovered until 41 F or lower reached.
(CDI-removed from sale/service).

#21. Improper cold holding of PHF/TCS. Fish in sushi display reach-in and under counter unit greater then 41 F.
Correction: Ensure food in cold holding is 41 F or lower. Turn down refrigeration units. Place food 41 F or lower in sushi display. (CDI- units turned down, fish chilled).

#23. Improper consumer advisor. Items cooked to order or served raw, not properly marked on menu.
Correction: Properly mark menu items then can be cooked to order or served raw Consumer advisory is on front of menu.

#25. Toxic substances improperly stored above / near food in dry storage.
Correction: Prevent potential contamination, store chemicals separate from food.

#29. Inadequate equipment for temperature control. Merchandiser used to store open food, improper temperature of food, under counter unit improper temperature of food.
Correction: Ensure food is maintained at or below 41 F. Provide additional commercial refrigeration as replacement for merchandiser. Turn down under counter unit and monitor temperatures.

NOTE: #19. Time as a control starts when temperature control stops. (e.g. sushi rolls get time rice is taken out of temperature control, not when made.
Gotti Sweets - 422 LEGION WAY SE
Permit TypeFood Service Establishment
Inspection Date9/6/2019
Red Points10
Blue Points0
Total Points10
Deficiencies#21- Proper Cold Holding Temperatures
Inspection NotesBacon, sausage, potato, scramble eggs, all 142 degrees F
Pudding on ice, 38 degrees F
Self serve sandwiches, 39 degrees F

REPEAT #21: Bottom - iced cream cheese is 61 degrees F, the maximum allowed is 41 degrees F. Correction: Duration 4 hours, will be discarded at 10 pm. Whip cream also bottom - iced. Long term solution: bottom icing does not work, suggest you google "cold crock" and purchase (lay whip cream can flat) use bottom and side iced container until final solution.
Brotherhood Tavern - 119 Capitol Way N.
Permit TypeFood Service Establishment
Inspection Date9/5/2019
Red Points0
Blue Points0
Total Points0
Deficiencies
Inspection NotesAll, walk in cooler 40 degrees F
Glass case (no perishables) 40 degrees F
Gallon milk, espresso cooler 40 degrees F

Note: Place soap in restroom (hand sink just outside restroom is ok).

No violations noted at time of inspection.
Bonsai Teriyaki & Wok - 408 Cleveland Avenue SE
Permit TypeTavern
Inspection Date9/5/2019
Red Points5
Blue Points5
Total Points10
Deficiencies#02- Food Worker Cards Current
#33- Potential Food Contamination Prevented
Inspection NotesCreamer, low boy cooler 41 degrees F
Whip cream, keg cooler 38 degrees F

#2: Current bartender does not have Food Worker Card, obtain by 09/12/2019 and email me clear picture, or leave phone message with tavern name, your name and expiration date.

#33: inside ice machine, clean build up on white plastic "drip lip". Clean regularly.
Liberty Market - 110 Main Street
Permit TypeFood Service Establishment
Inspection Date9/4/2019
Red Points30
Blue Points5
Total Points35
Deficiencies#02- Food Worker Cards Current
#16- Proper Cooling Procedures
#33- Potential Food Contamination Prevented
Inspection NotesWalk-in cooler, salads, 40 F OK
New "low boy" 2-door cooler, All 40 F OK

#2. PIC had expired food worker card. Web site information to obtain card was given.
Correction: Obtain current FWC by 9/18/19. Call inspector when obtained.

#16. Cooked, flattened chicken in walk-in cooler is 4" deep, uncovered, 90-92 F in middle, Duration about 1 hour. This food must be 2' deep, NOT 4".
Correction: Transferred to 6 pans 2" deep.

#33. #10 Tin tomato sauce left in Tin. Near the cut metal, sauce residue has turned black.
Correction: Transferred to plastic to prevent contamination.
Safeway #1952 - 4280 Martin Way E (Martin Way & College)
Permit TypeGrocery Stores and Confectioneries
Inspection Date8/30/2019
Red Points0
Blue Points0
Total Points0
Deficiencies
Inspection NotesBetween butter stick 1 lb blocks, 41 degrees F

No violations noted at time of inspection.
NW Harley Davidson - 8000 Freedom Lane
Permit TypeGrocery Stores and Confectioneries
Inspection Date8/30/2019
Red Points10
Blue Points2
Total Points12
Deficiencies#21- Proper Cold Holding Temperatures
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Inspection NotesCheeses (various) cheese section of day 42-52 degrees F
Eggs, standing end unit 39 degrees F
Milk, milk cooler 36-38 degrees F
Package deli meats, 38 degrees F
Frozen food, freezer section, frozen

#21: Improper cold holding of PHF/TCS. Cheese in cheese section of dairy aisle 42-52 degrees F. Correction: maintain PHF/TCS is cold holding at or below 41 degrees F. (CDI-shelves re-organized), monitor to ensure proper temps.

#48: Physical facilities not properly maintained. Light visible at receiving door seals in disrepair/absent. Correction: Repair/replace seals as part of integrated pest management.
Dollar Tree # 2249 - 1321 Marvin Road NE
Permit TypeFood Service Establishment
Inspection Date8/29/2019
Red Points15
Blue Points10
Total Points25
Deficiencies#14- Raw Meats Away from RTE Food; Species Separated
#21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#34- Wiping Cloths Properly Used, Stored
Inspection NotesMilk, dorm refrigerator, 45 F
Lettuce, middle of residential refrigerator, 44-45 F
Sausage, residential refrigerator, 45 F
Water, door of residential refrigerator, 50 F
Cheese, bottom of residential refrigerator, 42-43 F
Milk, top of residential refrigerator, 47 F

#14. Whole shell raw eggs stored above RTE foods.
Correction: Store raw eggs below ready to eat foods.

#21. Improper cold holding of PHF/TCS. Foods in both refrigerators above required 41 F or lower. Milk in dorm style refrigerator 45 F. PHF/TCS in residential unit between 42-47 F.
Correction: Maintain food in cold holding at or below 41 F.
CDI unit turned down.

#29. Inadequate refrigeration. Dorm style refrigeration not maintaining required food safety temperatures. Residential refrigerator not maintaining required food safety temperatures.
Correction: Ensure equipment properly functions to maintain required food safety.
Remove Dorm style unit immediately (discussed merchandisers)
Replace residential refrigerator within 3 months. ( unit turned down). Approval required in advance of install. If unit is unable to function once turned down, replace immediately.

#34. Sanitizer not made at time of inspection.
Correction: Prepare in advance of food and maintain as required.

Notes: Provide test kit for thermal dish machine. (replace with commercial upon failure)

6. Consider placing splash guard at hand sink

9. As 3-comp / rinse sink unavailable, produce must be pre-washed.

23. Ensure each product cooked to order is properly marked on menu.

16. Cool= high risk, cooling? reduce category?