Food Safety Inspection Lookup
This webpage will be updated weekly on Fridays by 12:00pm.
The Nom Nom Stop LLC - 1107 COLLEGE ST SE Commissary ( MFU)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 3/13/2025 | 0 | 0 | 0 | No Items Cited Arctic Air fridge, ambient 37*F In-use sanitizer 100ppm chlorine |
BigFoot Java - 9105 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 3/12/2025 | 0 | 2 | 2 | #48- Physical Facilities Properly Installed, Maintained, Cleaned |
Chick-fil-A - 8302 QUINAULT DR NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/12/2025 | 0 | 0 | 0 |
El Portal LLC - 404 FIRST ST SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Meat Market | 3/12/2025 | 25 | 5 | 30 | #19- No Room Temperature Storage #34- Wiping Cloths Properly Used, Stored |
raw steak, being prepped @ room temp storage; 62F sanitizer bucket, in-use-chlorine- 0ppm#19: Raw meat being prepped left unattended at room temperature at 62F. All raw product must be cold held at 41F or below. Corrective action: per destruction guidelines food must be heated to 165F. CDI. Note: foods shall not be left un-attended while being prepped. #34: In-use sanitizer bucket reads 0ppm. Ensure sanitizer is prepared to manufacturers recommendations and available at all times. |
| Grocery Stores & Confectioneries | 3/12/2025 | 5 | 0 | 5 | #14- Raw Meats Away from RTE Food; Species Separated |
cotija cheese ; merchandiser; 42F#14: Raw shelled eggs observed on top self above ready to eat foods. Raw animal product shall be stored below/away from ready-to-eat foods. Corrective action: move eggs to below RTE foods. CDI. Within 10 days we will administer an unscheduled site visit to confirm proper storage of eggs. |
Uptown Lounge - 201 PRAIRIE PARK ST
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/12/2025 | 10 | 0 | 10 | #21- Proper Cold Holding Temperatures |
coleslaw ; cold-holding unit; 56F tomatoes, sliced; prep top table ; 59F beef patty ; 5-pt cooking temp ; 169-182F soups; soup well hot hold; 170-180F lettuce; cold-hold drawers ; 39F quat @ 3 comp - >400ppm#21: sliced tomatoes, diced tomatoes, and other various foods in prep top unit at temperatures between 56-59F. All time/temperature for safety (TCS) foods must be cold-held at 41F or below. Ensure machines are on and functioning prior to placing TCS foods in cold-hold. All TCS foods reconditioned by placing in walk-in for rapid cooling. CDI. Submit cold-holding logs by 3/28/2025 |
Chin Don Bistro - 1115 Washington Street SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/11/2025 | 5 | 5 | 10 | #21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored |
cooked pork, hot hold insert: 194F soup, soup wells; 187-200F meatballs, cooled, walk-in; 40F milk, undercounter front: 39F chicken salad, grab-n-go; 44-45F breakfast burrito; 143F Note: ensure ice machine interior is properly maintained Note: provide written plan within 2 weeks for temp control.#21: improper cold holding of TCS foods. Salads in grab-n-go unit greater than 41F. Correction: maintain TCS foods in cold holding at or below 41F.CDI-rapid chill #34: quat-sanitizer in buckets, not detectable (proper out of dispenser). Correction: maintain per manufacturers instructions (150-400ppm) and verify with frequency. CDI- remade |
Huicholitos - 2125 CATON WAY SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Estabishment | 3/10/2025 | 0 | 0 | 0 | Shredded lettuce, cold hold iced bin: 41 Degrees F Ground meat, HH: 163 Degrees F In-use sanitizer: 100PPM chlorine No items cited |
Pizzeria La Gitana Olympia - 518 CAPITOL WAY S
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/10/2025 | 0 | 10 | 10 | #33- Potential Food Contamination Prevented #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
ravioli, turbo air 2 door rear upright; 40F burrata cheese, 3 door bev air; 39F diced tomatoes, 3 door prep top Advantco; 38F mixed greens, 2 soor e line prep top; smoked salmon, 2 door e line prep bottom milk; 1 glass door bevage air; 39F#33: Potential contamination during preparation. Food debris visible on vegetable slicer and meat slicer. Correction: ensure food contact surfaces are properly cleaned. Recommend provide brush. Re-wash. CDI #41: Quat sanitizer undetectable in bucket and from dispenser. Correction: maintain per manufacturers instruction and verify with test strip. Technician called. CDI- remake |
Pacific Mini Mart - 2303 PACIFIC AVE SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 3/10/2025 | 15 | 5 | 20 | #01- PIC Certified by Accredited Program or Compliance with Code #14- Raw Meats Away from RTE Food; Species Separated #21- Proper Cold Holding Temperatures #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable |
Temperature Observations: Fried chicken; hot hold case: 156 Degrees F Chicken sandwich; hot hold case: 139 Degrees F Roast beef sandwich, 2 door merchandiser: 40 Degrees F Monti Cristo sandwich; merchandiser: 40 Degrees F Whole milk; beer cooler: 44 Degrees F Chicken patties; Ture 1 door: 45 Degrees F Observations and Corrective Actions: 1. PIC (person in charge) not maintaining AMC and unable to demonstrate knowledge unaware of hot and cold holding requirements for TCS (Temp./Time Control Safety) foods. Correction: Review PIC responsibilities (WAC 246-215 pgs 18-19) and maintain AMC, review required hot holding (135 Degrees F or greater) and cold holding temperatures (41 Degrees F or less) 14. Improper protection from cross contamination whole shell raw eggs stored above ready to eat foods. Correction: Store raw proteins (eggs) below ready to eat foods to prevent potential cross contamination. Corrected during inspection, relocated. 21. Improper cold holding of TCS foods- chicken patties in true refrigerator, milk in beer cooler, greater than 41 Degrees F. Ambient unit temp 43-44 Degrees F. Correction: Maintaining TCS foods in cold holding at or below 41Degrees F, relocate or adjust unit to maintain required temperature. 40. Non-food contact surfaces improperly used, shelving not utilized to store products. Milk stored on floor, non-TCS stored in card board on floor of the store. Condition: Utilize shelving to properly store foods off floor. Notes: Reviewed inspection report with owner and PIC |
Nisqually Bar & Grill - 10323 Martin Way E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/10/2025 | 35 | 0 | 35 | #12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction #16- Proper Cooling Procedures #23- Proper Consumer Advisory Posted |
Temperature Observations: Soup/ raw meat/ produce; Walk-in cold hold (soup cooling): 39-90 Degrees F produce/ meat; prep cold hold: 40 Degrees F Soup/ Chili; hot hold: 145-160 Degrees F Burger; cooking temp: 165-200 Degrees F Warewash sanitizer (chlorine): 100 ppm Observations and Corrective Actions: 12. Shellfish tags not dated. All shellfish tags shall be dated with the date that the first and last product is used. Going forward, label tags. Corrected during inspection. 16. Soup cooling in greater than 2" amounts. TCS (Time/Temp. Control Safety) foods shall be cooled in 2" amounts, uncovered until 41 Degrees F or below. Move product to shallow pans. Corrected during inspection. Repeat. 23. Consumer advisory does not include asterisk next to items served undercooked. All menu items served undercooked shall have an asterisk that directs the customer to a consumer advisory. reprint prior to next routine inspection. Notes: - Discussed batch washing with lack of prep sink. - Discussed Vomit and Diarrhea clean-up and date marking requirements |
Casa Mia - 716 Plum Street
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/10/2025 | 25 | 8 | 33 | #02- Food Worker Cards Current #06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized #46- Toilet Facilities Properly Constructed, Supplied, Cleaned |
shrimp, salad prep unit top: 36F cut lettuce, prep unit top: 37F fondutta: 36F Fondutta; 177F cubed chicken ; 39F sliced tomatoes Notes: Ensure PIC is designated and performs duties to maintain AMC at all times of operation. (WAC 246-245 pgs. 18-19)#02: Food worker cards unavailable upon request. Per employee in locked office. Correction: Make available upon request. Food worker cards and certified food protection manager certificates. #06: Inadequate handwashing facilities. Food items + wares in splash zone of only handsink. Correction: Prevent potential contamination, provide splashguards at handsink or locate food and wares outside of splash zone (18") #21: Improper cold holding of TCS foods. Sliced tomatoes greater than 41F, 48F in prep unit top. Correction: maintain TCS in cold holding at or below 41F. Recommend locating TCS away from hot side/away from hot wells. CDI- rapid chilled #42: food contact surfaces improperly cleaned. Ice machine with mold like substance, meat slicer and can opener dirty with visible food debris (repeat) Correction: Ensure food contact surfaces are properly cleaned. Recommend providing/using brush #46: Womens restroom absent receptacle (repeat). Correction: provide |
Anthony's Homeport Olympia - 704 Columbia Street NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/10/2025 | 0 | 0 | 0 | Temperature Observations: Chowder; hot hold: 170 Degrees F Meat/ Produce/ Dairy; Walk-in cold hold: 39 Degrees F TCS (Temperature/ Time Control Safety) Products; Various Prep Cold Holds: 39-40 Degrees F In-use sanitizer (Lactic) 1900PPM Warewash sanitizer (chlorine) 50PPM Note: Great food worker knowledge and active managerial control. |
Northwest Meats - 9408 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/10/2025 | 5 | 0 | 5 | #21- Proper Cold Holding Temperatures |
Temperature Observations: Beef/Chicken; Display cold hold: 39 Degrees F Beef Jerky; Display cold hold: 44 Degrees F Air temp (ambient); walk-in cold hold/ workroom: 35 Degrees F Warewash sanitizer (Chlorine) 150 PPM In-Use sanitizer (chlorine) 50 PPM Observations and Corrective Actions: 21. Products in display cold hold were 44 Degrees F. TCS (Temp./Time Control Safety) foods shall be kept at 41 Degrees F or below at all times. Adjust thermostat or service unit. Corrected during inspection. Note: Utilizing Same HACCP as Cutz, their other location. |
Cider Barrel, The - 110 4TH AVE W
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Drinking Establishment | 3/8/2025 | 5 | 0 | 5 | #02- Food Worker Cards Current |
NO TCS FOODS IN USE SANITIZER; QUAT 400 PPM 2. FOOD WORKER DID NOT HAVE VALID WA FWC. ALL FOOD WORKERS SHALL HAVE VALID WA FWC. CORRECTION: OBTAIN PRIOR TO NEXT SHIFT. NOTES: FW REPORTED PROPER WASH/ RINSE/ SANITIZE PROCEDURES FOR GLASSWARE. FE HAS VOMIT AND DIARRHEA CLEAN UP KIT. INSPECTOR WILL SEND DOGS INDOORS PLAN VIA EMAIL. |
Zoe Juice Bar - 1851 STATE AVE NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/7/2025 | 10 | 15 | 25 | #21- Proper Cold Holding Temperatures #32- Insects, Rodents, Animals Not Present; Entrance Controlled #34- Wiping Cloths Properly Used, Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
SPINACH LEAVES; TOP PREP UNIT: 46-48 DEGREES F TURKEY WRAP; LOBBY MERCHANDISER: 40 DEGREES F KALE; 2 DOOR UPRIGHT: 39DEGREES F WRAP MIX; 2 DOOR UPRIGHT IN STORAGE AREA: 37 DEGREES F JUICE; 2 DOOR UPRIGHT: 38 DEGREES F 21. IMPROPER COLD HOLDING TEMPERATURE OF TCS FOOD. SPINACH LEAVES ABOVE FILL LINE IN PREP UNIT TOP GREATER THAN 41 DEGREES F, 46-48 DEGREES F. CORRECTION: ENSURE ALL TCS FOOD IN COLD HOLDING IS 41 DEGREES F OR LOWER. 32. LIGHT VISIBLE AT BASE OF DOOR, REAR DOOR FOR ENTRY. CORRECTION: SEAL AS PART OF INTEGRATED PEST MANAGEMENT TO PREVENT PEST ENTRY. 34. QUAT SANITIZER UNDETECTABLE IN SANITIZER BUCKET, WIPING CLOTH ABSENT. CORRECTION: PROVIDE AND MAINTAIN QUAT SANITIZER SOLUTION PER MANUFACTURERS INSTRUCTION (~200PPM). STORE CLOTH IN PROPER SOLUTION IN BUCKET. TEST TO VERIFY. REPEAT. 41. IMPROPER WAREWASHING. WASHED WARES SOAKING IN UNDETECTABLE SANITIZER. EXPIRED TEST STRIPS. CORRECTION: SANITIZE WARES PER MANUFACTURERS INSTRUCTION, ENSURING PROPER STRENGTH. PROVIDE TEST STRIPS AND UTILIZE. RE-SANITIZE. NOTES: 13- ENSURE FOOD CONTACT SURFACES ARE PROPERLY CLEANED, FREE OF BUILDUP (EG. BLENDER TOPS) 33- PREVENT POTENTIAL CONTAMINATION, ENSURE HANDLES DO NOT CONTACT FOOD. USE HANDLED UTENSILS, NO BOWLS, AND PROPERLY STORE. |
Wendy's #111 - 2427 HARRISON AVE NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/7/2025 | 0 | 0 | 0 | Tomatoes, Diced -Walk-in 39 F Tomatoes Sliced-Prep Top Unit 40 F Beef Patty 5 point cook Temp 169-188 F Chicken Patty- Hot Hold 171 F Chili- Reheating 116 F Frosty Mix-Soft Serve Machine 33 F Note: Left vomit and diarrhea clean up plan. Ensure this is available during next routine inspection |
7-Eleven #34563A - 2425 MARVIN RD NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 3/7/2025 | 15 | 0 | 15 | #14- Raw Meats Away from RTE Food; Species Separated #21- Proper Cold Holding Temperatures |
CHICKEN WING; REHEAT TEMP: 188 DEGREES F CHICKEN WING, SKEWER; HOT HOLD CASE: 160-166 DEGREES F HOT DOG, TAQUITO; ROLLERS: 138-160 DEGREES F MILK; WALK-IN: 41 DEGREES F SAUSAGE/ EGG SANDWICH; OPEN AIR: 41 DEGREES F PICO DE GALLO; SELF-SERVE COLD: 44 DEGREES F #14 RAW WHOLE SHELL EGGS STORED ABOVE RTE FOOD IN COLD HOLD W/ HOT DOG BAR TOPPINGS. RAW ANIMAL PRODUCTS SHALL BE STORED BELOW AND AWAY FROM RTE FOODS. CORRECTION: MOVE EGGS TO BOTTOM SHELF. #21 PICO DE GALLO WITH DICED TOMATOES AT 44 DEGREES F IN SELF-SERVE COLD HOLD. TCS FOODS SHALL BE COLD HELD AT 41 DEGREES F OR BELOW. CORRECTION: ENSURE UNIT MAINTAINING TEMPS AND CHILL FOOD TO 42 DEGREES F. NOTE: ENSURE BACK HW SINK DRAINS PROPERLY. |
Olympia Baking Co. - 108 SW 22ND AVE 06
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/7/2025 | 0 | 0 | 0 | CHEESE; RESIDENTIAL UNIT: 39 DEGREES F FRENCH ONION SOUP; SOUP KETTLE: 182 DEGREES F SPLIT PEA SOUP; SOUP KETTLE: 161 DEGREES F NO VIOLATIONS NOTED AT TIME OF INSPECTION NOTES: - REVIEWED REHEATING TEMPERATURES FOR IN-HOUSE AND MANUFACTURED - REVIEWED COOLING OF TCS FOODS AND PERMIT REQUIRED - REVIEWED COMMERCIAL REFRIGERATION REQUIREMENTS -ENSURE WOOD IS SEALED, NON-ABSORBANT, CLEANABLE |
Top Rung Brewing Company - 8343 HOGUM BAY LN NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/7/2025 | 15 | 0 | 15 | #02- Food Worker Cards Current #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
SAUSAGE; MERCHANDIZER: 38-40 DEGREES F PIZZA; TTC IN USE SANITIZER, CHLORINE 100 PPM 2. FWC EXPIRED. FOOD WORKERS SHALL HAVE VALID WA FWC. CORRECTION: OBTAIN PRIOR TO NEXT SHIFT AND SEND COPY WITHIN 14 DAYS SINCE REPEAT VIOLATION. 26. FE UTILIZING TIME AS CONTROL PROPERTLY BUT NO WRITTEN PROCEDURE. CORRECTION: PIC COMPLETED WRITTEN PROCEDURE DURING INSPECTION, CORRECTED DURING INSPECTION. NOTES: COOLING NOT PERMITTED UNDER CURRENT RISK CATEGORY. DISCUSSED POP-UP VENDORS. |
VFW Post #318 - 2902 Martin Way E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/7/2025 | 0 | 10 | 10 | #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized |
CHICKEN POT PIE MIX; CROCK POT: 161 DEGREES F LETTUCE; 2-DOOR UPRIGHT: 39 DEGREES F PKGD SAUSAGE, RESIDENTIAL UNIT: 40 DEGREES F HALF AND HALF; BAR GLASS DOOR UNIT: 39 DEGREES F 42. FOOD CONTACT SURFACES NOT PROPERLY CLEANED, VISIBLE FOOD RESIDUE ON VEGETABLE SLICER AFTER BEING WASHED AND PUT AWAY. CORRECTION: PROPERLY CLEAN WARES AND VALIDATE. 41. BAR WAREWASHING MACHINE IN DISREPAIR, SANITIZER NOT DISPENSING/ NOT PRESENT, ZERO PPM CHLORINE. CORRECTION: REPAIR TO PROPERLY SANITIZE. USE KITCHEN 3-COMP OR DISHMACHINE. NOTE: VACUUM SEALED COOKED CHICKEN WING PROCESS UNKNOWN, PULL PRODUCT FROM SALE/ SERVICE, PROVIDE WRITTEN PROCESS FOR REVIEW AND APPROVAL. INSPECTOR TO PROVIDE ROP INFORMATION SEND CFPM INFO TO INSPECTOR |
El Sarape - 4043 Martin Way
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/4/2025 | 45 | 0 | 45 | #06- Adequate Handwashing Facilities #16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures |
CHICKEN, COOLING 2" UNCOVERED; WALK-IN: 90 DEGREES F CREMA; ON ICE: 51 DEGREES F MEAT, BEANS; HOT HOLD: 150-170 DEGREES F TURKEY, PICO DE GALLO; WALK-IN: 46-47 DEGREES F HALF AND HALF; MERCHANDIZER: 40 DEGREES F BEEF; COOK TEMP: 200 DEGREES F #6 BATHROOM HANDWASH SINK HAD NO AVAILABLE HOT WATER. HW SINKS SHALL BE PROPERLY STOCKED. CORRECTION: ENSURE HOT WATER AVAILABILITY WITHIN 14 DAYS. #16 TCS FOODS COOLING IN WALK-IN WITH AMBIENT AIR TEMPERATURE GREATER THAN 41 DEGREES F. SOME TCS FOODS APPEARED TO HAVE BEEN COOLED COVERED OR IN GREATER THAT 2" AMOUNT. CORRECTION: COOL TCS FOODS BY APPROVED METHOD. SUBMIT FOOD FLOWS FOR COOLING WITHIN 14 DAYS. REPEAT. #21 TCS FOODS STORED ON ICE AND WALK-IN GREATER THAN 41 DEGREES F. TCS FOODS SHALL BE COLD HELD AT 41 DEGREES F OR BELOW. CORRECTION: TCS FOODS ON ICE RECONDITIONED, CORRECTED DURING INSPECTION. SERVICE WALKIN IF TEMPS DO NOT GO DOWN BY EOD. CHECK TEMPS DAILY AND SEND LOG WITHIN 14 DAYS. REPEAT. NOTES: #4 ENSURE ALL FWs ARE PROPERLY TRAINED ON WHEN TO HANDWASH. #11 DATE MARKING IS REQUIRED FOR ALL TCS FOODS. DEVELOP SYSTEM. LEFT HANDOUT. #23 CONSUMER ADVISORY MUST HAVE DISCLOSURE AND REMINDER. EQUIP/ PROVIDE ON MENU. #27 OBSERVED VACUUM SEALER BUT NOT YET IN USE. THIS MAY NOT BE USED WITHOUT REVIEW AND APPROVAL BY THIS DEPARTMENT #44 INSTALL SPLASH GUARDS ON BAR HANDWASH AND KITCHEN HANDWASH. NEED TO DESIGNATE HANDWASH SINK IN BAR. |
Good Life Health Foods - 236 Division St NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 3/4/2025 | 0 | 0 | 0 | No items cited. |
Troy's Heavy Ind. LLC - 4419 Harrison Ave NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 3/4/2025 | 0 | 0 | 0 | Hot dogs, hot hold: 163 Degrees F Lettuce, prep unit bottom #1: 38 Degrees F Sliced turkey, prep unit top: 37 Degrees F No violations at time of inspection Note: Ensure sanitizer is made during food prep Note: Cool foods at commissary in 2" depths uncovered. |
Panda Express #566 - 4210 Martin Way E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/3/2025 | 25 | 0 | 25 | #17- Proper Hot Holding Temperatures |
fried rice; hot hold, 116-135 deg F teriyaki chicken; cook temp, 167-192 deg F rice, cooled 2' covered; walk-in, 39 deg F eggroll, chicken; hot hold, > 135 deg F cut cabbage; prep unit (top), 41 deg F rice; rice cooker, 140 deg F rice; hot hold cabinet, 140 deg F 17- Fried rice in hot hold @ 116-135F. TCS foods shall be hot held at 135F or above. Correction: Rice reheated to 175F, CDI. Repeat. Ensure food is maintained @ proper temps- turn unit to be hotter. |
Puget Sound Taps - 4250 MARTIN WAY E Suite B
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment & Drinking Establishment | 3/3/2025 | 0 | 0 | 0 | ham; Green World prep unit (top), 40 deg F sour cream; Atosa under counter, 40 deg F cheese; merchandiser (glass door), 41 deg F warewash sanitizer, chlorine, 100 ppm in-use sanitizer, quat, 400 ppm NOTES: Ensure all FWCs are available upon request. Submit written procedures for produce washing in 3-compartment sink within 14 days or purchase prewashed produce. Ensure all RTE TCS foods are date marked when opened or prepared & used or discarded within 7 days. |
Bulgogi Hustle -
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 3/1/2025 | 25 | 5 | 30 | #17- Proper Hot Holding Temperatures #34- Wiping Cloths Properly Used, Stored |
beef, chicken; hot hold #1, 150-162 deg F sweet potato noodle; hot hold# 2, 116-165 deg F cut cabbage; ice chest, 40-41 deg F in-use sanitizer, chlorine, 25 ppm 17- Sweet potato noodles @ 116-165 in hot hold TCS foods shall be hot held at 135F or above. Correction: Discard after 4 hrs since made @ 9:30 AM. PIC set timer for remainder of time on phone, CDI. For future need to decide if you want to hot hold or use time as a public health control. 34- In-use chlorine sanitizer @ 25 ppm. Maintain @ 100 ppm. Correction: remade to 100 ppm, CDI. NOTE: Will follow-up on kimchi |
Cinco de Mayo Respados Fruits & More - 421 Water Street
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/1/2025 | 0 | 0 | 0 | cut watermelon; Atosa prep unit, 41 deg F hot dog; U-star prep unit, 40 deg F in-use chlorine sanitizer, 100 ppm NOTES: All cooling of TCS foods done @ other facility- PIC reported proper procedures. FE currently not hot holding any food, everything is reheated to order. Discussed produce washing. Discussed date marking, Certified food protection manager & vomit & diarrhea cleanup-plan requirements. Left handout. |
Flaming Pig BBQ (Mobile) - 111 Tumwater Blvd SE STE B101
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 3/1/2025 | 0 | 0 | 0 | meat; hot hold #1, 148 deg F beans, mac & cheese; hot hold #2, 165 deg F brisket; Cambro #1 (plugged in), 138 deg F coleslaw; prep unit (top), 41 deg F coleslaw; prep unit (bottom), 41 deg F meat; Cambro #2 (plugged in), 148 deg F NOTES: Ensure CFPM certificate is available on truck. Inspector will send commissary log via email. Maintain and keep on truck |
Costco Wholesale #740 - 1470 Marvin Road NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli | 2/27/2025 | 0 | 0 | 0 | CHICKEN; COOKING TEMP: 184 DEGREES F AIR TEMP; PREP ROOM: 39 DEGREES F TCS FOODS; WALK-IN: 34 DEGREES F RIBS/CHICKEN; HOT HOLD TEMP: 180 DEGREES F WAREWASH SANITIZER; QUAT: 0-200PPM WAREWASH SANITIZER NOT REGISTERING IN RAW CHICKEN ROOM, BUT IS IN INDIVIDUAL SANITIZING BUCKETS. ENSURE WATER TEMPERATURE IS 65-75 DEGREES D FOR ACCURATE READINGS |
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| Meat Market | 2/27/2025 | 0 | 0 | 0 | ROOM TEMP; COLD ROOM:37 DEGREES F RAW MEAT; WALK-IN:34 DEGREES F WAREWASH SANITIZER: QUAT 200PPM |
Share Tea - 4018 Pacific Ave SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/27/2025 | 0 | 5 | 5 | #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
2-DOOR COOLER; WHIPPING CREAM, MILK: 38 DEGREES F BOBA IS KEPT FOR 4 HOURS USING TIME AS A PUBLIC HEALTH CONTROL PROCEDURE. IN USE QUAT SANITIZING SOLUTION : 200PPM 41. TEST STRIPS ARE NOT AVAILABLE TO MEASURE QUAT SANITIZING SOLUTION CONCENTRATION. CORRECTION: QUAT TEST STRIPS SHALL BE PROVIDED AND USED TO VALIDATE THE ACCURACY OF QUAT SOLUTION CONCENTRATION (200-400PPM) |
Endless Sound Cellars - 222 N CAPITOL WAY
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Drinking Establishment | 2/27/2025 | 0 | 0 | 0 | NO TCS FOODS WAREWASH; HIGH TEMP: 162.5 DEGREES F NOTES: FOOD ESTABLISHMENT HAS VOMIT AND DIARRHEA CLEAN-UP PLAN AND KIT. DISCUSSED MANUALLY WAREWASHING IF DISHWASHER IS OUT OF SERVICE. |
Costco Wholesale #740 - 1470 Marvin Road NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Court | 2/27/2025 | 0 | 0 | 0 | PIZZA TOPPINGS/ SALAD; WALK-IN COLD HOLD: 39 DEGREES F PIZZA; HOT HOLD: 180 DEGREES F SALADS; UNDER COUNTER COLD HOLD: 37 DEGREES F ICECREAM MIX; ICE CREAM COLD HOLD: 34 DEGREES F WAREWASH SANITIZER; QUAT: 200PPM |
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| Grocery Stores & Confectioneries | 2/27/2025 | 0 | 0 | 0 | LETTUCE/ DAIRY; VARIOUS WALK IN COLD HOLDS: 34-40 DEGREES F TCS FOODS; VARIOUS OPEN AIR COLD HOLDS: 38-40 DEGREES F |
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| Bakery | 2/27/2025 | 0 | 0 | 0 | MILK/ CREAM CHEESE; WALK-IN COLD HOLD: 39 DEGREES F IN-USE SANITIZER (QUAT): 200PPM WAREWASH TEMPERATURE: 160 DEGREES F |
Canteen @ Costco #740 Breakroom - 1470 MARVIN RD NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 2/27/2025 | 0 | 0 | 0 | YOGURT/ SANDWICHES; SINGLE DOOR COLD HOLD: 40 DEGREES F VENDING MACHINE SERVICE. NO COMPANY REPRESENTATION AVAILABLE TO SIGN. |
Bobablastic #1 - 5700 LACEY Boulevard SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 2/27/2025 | 5 | 0 | 5 | #02- Food Worker Cards Current |
HOT HOLDING; STEAM TABLE: CHILI, CHEESE: 148 DEGREES F RICE COOKER; STEAMED RICE: 154 DEGREES F REFRIGERATOR, REACH-IN COOLER: 38-40 DEGREES F HOT DOGS, TUNA: 40-41 DEGREES F IN-USE CHLORINE SOLUTION CONCENTRATION: 100PPM 2. FOOD WORKER CARD IS NOT AVAILABLE/ EXPIRED UPON REQUEST. CORRECTION: PROVIDE UP TO DATE FOOD WORKER CARDS. FOOD WORKER CARD WEBSITE: WWW.FOODWORKERCARD.WA.GOV |
Arco AM/PM Lacey - 402 NE SLEATER KINNEY RD -COO
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/27/2025 | 0 | 0 | 0 | CHEESE SAUCE; DISPENSER: 148 DEGREES F TCS FOODS; HOT CASE:151 DEGREES F TCS SANDWICH; TRUE 1 DOOR GLASS: 40 DEGREES F PORK (PRECOOKED); WALK-IN: 41 DEGREES F IN-USE SANITIZER, QUAT: 200PPM NOTES: - CFPM REQUIRED BY NEXT ROUTINE - ENSURE HOSE IS NOT ATTACHED TO HW SINK |
El Taco Amigo #1 - 3720 Pacific Ave SE (Commissary-Corona's Taqueria)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 2/27/2025 | 5 | 5 | 10 | #21- Proper Cold Holding Temperatures #31- Food Properly Labeled |
21. IMPROPER COLD HOLDING OF TCS FOOD ITEMS. LETTUCE 45 DEGREES F AND SLICED TOMATOES 43 DEGREES F. CORRECTION: PERSON IN CHARGE MOVED TEMPERATURE TCS FOOD TO 2-DOOR COOLER. ADJUST REACH-IN. COOLER/ THERMOSTAT OR SERVICE THE COOLING UNIT. 31. TCS FOOD ITEMS, CHICKEN, ARE NOT DATE MARKED. CORRECTION: PERSON IN CHARGE DATE MARKED FOOD ITEMS ACCORDINGLY. DISCUSSED WITH PERSON IN CHARGE ABOUT DATEMARKING PROCEDURE. |
Super 8 - 112 COLLEGE ST SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/26/2025 | 45 | 0 | 45 | #02- Food Worker Cards Current #06- Adequate Handwashing Facilities #19- No Room Temperature Storage #22- Accurate Thermometer Provided for PHF |
CREAM CHEESE; HOMESTYLE FRIDGE: 41 DEGREES F CREAM CHEESE; SABA 1-DOOR: 40 DEGREES F YOGURT; ON ICE: 37 DEGREES F CREAM CHEESE; RTS IN WIRE BASKET: 64 DEGREES F 2. PIC (PERSON IN CHARGE) UNABLE TO PRESENT FOOD WORKER CARDS. ALL FWs SHALL HAVE VALID WAS FWCs. CORRECTION: OBTAIN WITHIN 3 DAYS FOR ALL STAFF WHO HANDLE FOOD. REPEAT. 6. HW SINK NOT STOCKED W/ SOAP OR PAPER TOWELS. HW SINKS SHALL BE PROPERLY STOCKED. CORRECTION: STOCK W/ITEMS. NEED TO ENSURE EMPLOYEES KNOW TO KEEP STOCKED. REPEAT. 19. CREAM CHEESE STORED AT ROOM TEMPERATURE (64 DEG F) WITH NO TIME AS A PUBLIC HEALTH CONTROL PLAN. TCS FOODS SHALL BE STORED UNDER TIME OR TEMPERATURE CONTROL FOR SAFETY. CORRECTION: DISCARD CREAMY CHEESE. PIC PLANS TO PURCHASE SMALL COLD HOLD FOR MILK AND CREAM CHEESE. 22. NO PROBE TIP THERMOMETER AND NO AMBIENT THERMOMETER PRESENT IN HOMESTYLE FRIDGE WITH TCS FOODS. THESE ARE REQUIRED. CORRECTION: PROVIDE WITHIN 3 DAYS. REPEAT. NOTES: - PROVIDE TONGS FOR APPLES. AS FE HAS NO PREP SINK. PROVIDE WRITTEN PROCEDURES FOR PRODUCE WASHING IN 3-COMP SINK. - DATE MARKING IS REQUIRED FOR MILK ONCE OPENED; MUST BE USED OR DISCARDED WITHIN 7 DAYS. VOMIT AND DIARRHEA CLEAN-UP PLAN AND KIT REQUIRED AT NEXT ROUTINE. NEED TO INCREASE FOOD SAFETY KNOWLEDGE AND DEMONSTRATE BETTER FOOD SAFETY PROCEDURES. |
Dancing Goats Coffee - 111 MARKET ST NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 2/26/2025 | 0 | 0 | 0 | Milk, Back 2-door reach-in: 39 Degrees F Milk, Front under counter reach-in: 40 Degrees F Non-TCS pastries, Front display cold hold: 55 Degrees F In-use sani (chlorine): 150PPM Ware wash temp: 160 Degrees F Everything looks great! |
La Boba - 4820 Yelm Hwy. SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/26/2025 | 0 | 0 | 0 | 2-DOOR COOLER; MILK, BERRIES: 39 DEGREES F CHEST-FREEZER; ICE CREAM: 7-8 DEGREES F BOBA: 198 DEGREES F COOKING IN-USE QUAT SANITIZING SOLUTION: 200PPM NO VIOLATION CITED AT TIME OF INSPECTION |
MISO - 209 5TH AVE SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/26/2025 | 0 | 0 | 0 | LETTUCE, TUNA; PREP COLD HOLD: 38-40 DEGREES F RICE; HOT HOLD: 150 DEGREES F MEAT/ PRODUCE; WALK-IN COLD HOLD: 39 DEGREES F LETTUCE; SINGLE DOOR COLD HOLD: 39 DEGREES F IN-USE SANITIZER (QUAT): 200PPM WAREWASH SANITIZER (QUAT): 200 PPM NOTES: EVERYTHING LOOKS GREAT! |
T & C Mini Market - 927 4th Avenue East
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 2/25/2025 | 60 | 7 | 67 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #06- Adequate Handwashing Facilities #14- Raw Meats Away from RTE Food; Species Separated #21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF #25- Toxic Substances Properly ID, Stored, Used #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #31- Food Properly Labeled #48- Physical Facilities Properly Installed, Maintained, Cleaned |
Meat/ Eggs; Back glass cold hold: 45 Deg F Milk; Glass cold hold: 41 Deg F Cooling Hand Pies; Walk-in Cold Hold: 39 Deg F Sandwhiches/ Pie; 2-door sliding cold hold: 40 Deg F In-Use Sanitizer (chlorine): 200PPM 1. PIC (Person In Charge) not correctly answering questions regarding hand washing. PIC shall have knowledge of basic food handling. Review Food Worker (FW) manual. 2. Food Worker Card expired. All workers shall have current, accurate food worker cards on site. Re-take test and have card within 2-weeks. 6. Hand Sink completely blocked and not used. Hand Sink shall be used for handwashing only and be available at all times. Move items immediately. Corrected during inspection. 14. Raw eggs stored above RTE (ready to eat) foods. Raw foods shall be stored below and away from RTE foods and by their cooking temperature. Move eggs immediately. 21. Temperatures in back glass cold hold were 45 Deg F. TCS (Time/Temp. Control Safety) foods shall be kept at 41 Deg F or below at all times. Adjust thermostat or service unit promptly. 22. Thermometer in 2-door sliding cold hold was broken. All cold hold units shall have accurate, easily readable thermometers in them. Replace within 14 Days. 25. Medicine stored above food prep area. Chemicals and medicine shall be stored below and away from food prep areas. Move items immediately. 26. Grab N Go meals are prepared at the facility, which was not approved. Until approved you are only allowed to prepare cold sandwiches and cold hold commercially made products. 31. Grab N Go meals not properly labeled. These items shall have labels with the proper identifying information, Create labels or cease. 48. Leak in the ceiling by 3-comp & cold hold. Repair promptly. Re-Inspection: Re-InspectionDate: Mar 11, 2025 Results: Bacon/eggs : back glass cold hold; 41F #1: PIC demonstrated food worker knowledge during the inspection #2: FWC renewed #6: HW sink stocked and unblocked #14: Raw meats are stored on bottom shelf #21: temperatures in the back glass cold hold right at 41F. Monitor and adjust #22: New thermometers in all units #25: medicine moved where it can't potentially contaminate food #26: No longer cooking nor cooling products. Exploring still assembling sandwiches #31: grab n go foods no longer produced #48: ceiling leak not currently active. PIC contacted building owner to fix. |
Axis Mead LLC - 2633 Willamette Drive NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Drinking Establishment | 2/21/2025 | 0 | 0 | 0 | NO TCS Foods Warewash temp: 167.5 deg F Purchase test strips for quat Equip FE With vomit and diarrhea clean-up plan and kit prior to next routine. |
Subway - 5729 Littlerock Road SE Suite 101
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/21/2025 | 0 | 0 | 0 | Sliced Tomatoes, top of prep: 38 Deg F Sliced roast beef, top of prep: 37 Deg F Meatballs in sauce, Hot hold: 171 Deg F In-use Sanitizer 200 ppm quat No items cited. |
Pho Yelm - 201 YELM AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/21/2025 | 65 | 0 | 65 | #01- PIC Certified by Accredited Program or Compliance with Code #16- Proper Cooling Procedures #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures |
Shrimp, cooked; on counter: 66 Deg F Tofu; under counter cold-hold: 53 Deg F Pork; cooked; on counter: 125-145 Deg F Noodles; soaking; 2-door reach in: 39 Deg F Sprouts; under counter cold hold: 50-54 Deg F Diced chicken; walk-in: 41 Deg F Beef; cooked; prep unit: 46 Deg F Rice; rice cooker: 158 Deg F Boba; counter: 71 deg F 1. Person in charge (PIC) not verifying proper cooking and cold-holding temperatures and that staff are following proper cooling procedures. The PIC must maintain active managerial control by maintaining duties. Corrective action: Certified food protection manager on staff shall re-train employees on safe food handling practices. 16. Large container of pork observed on counter at temps between 125-145 Deg F above 2" depths cooling at room temperature. Gyoza cooling at over 4" depth inside prep unit. Chicken in walk-in cooling at depths above 2". All these products must be cooled in 2" or less depths in walk-in, uncovered. Corrected on site: Discussed broth cooling process and food worker stated broth is being cooled in large container on push-cart with ice wand, and then transfers to 5-gallon containers and moved to walk-in. this method is cooled in proper time. Temps must be logged hourly or propose alternative method. 19. Cooked shrimp and tofu observed at room temperature storage at 66 Deg F. Eggs (raw-shelled) appeared to be held at room temperature storage- employee discarded before verifying temperatures. these foods must be kept under temperature control. Corrected on site: Boba tapioca pearls stored at room temperature not initially time marked at beginning of inspection. Employee stated time-marked products are held for longer than 4 hours. Spring rolls and boba being held under time as a control, need to follow an approved written procedure. Corrective action: develop written procedure for time as a control and train staff. 21. Various TCS foods in prep top coolers and under counter prep units at temperatures between 46-53 Deg F. All TCS foods shall be cold- held at 41 deg F or below. Corrected on site: FW (Food Workers) moved insert trays and other TCS foods to walk-in for rapid cooling and adjusted thermostat on these units. Re-Inspection: Re-InspectionDate: Mar 06, 2025 Results: tofu ; cold-hold (under counter) ; 37F sliced beef ; cold-hold (prep top) ; 40F veggie broth ; walk-in 116F #1: Improvements made with cooling procedures, and equipment serviced. #16: Observed proper cooling of multiple foods in shallow pans uncovered. Observed veggie broth cooling in pot in walk-in @ 5-6" depth. Must use time/temperature cooling that requires temperature monitoring for broth to ensure it reaches 135F-70F within 2 hours and reaches 41F within a total of 6 hours. #19: No room temperature storage of any food observed. Observed boba tapioca pearls and spring rolls being properly held under time as a control using sticky notes and discarding within 4 hours. #21: Prep unit serviced and all foods being cold held observed @ 41F or less. #26: No written plan available for using time as a control for boba and spring rolls - staff unaware of time as a control plan. Establish and submit a written time as a control. Handouts left in English and Vietnamese. Submit time as a control plan within 2 weeks. #26: Not following approved process for cooling of beef broth via ice bath and ice wand. Current process indicated was ice wand on cart without secondary temperature control method. To continue using ice wand without an ice bath- procedures must be submitted and cooling with the wand must occur in walk-in as a secondary temp control method. Procedure shall be specific to include cooling depths. Submit procedures for broth cooling within 2 weeks. |
AFC Sushi @ Safeway #0543 - 4700 YELM HWY SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/21/2025 | 25 | 3 | 28 | #04- Hands Washed As Required #37- In-use Utensils Properly Stored |
Open cold case display: Sushi Rolls; 34-36 deg F One door cooler: raw fish, shrimp;39-40 Deg F 4. Food worker did not wash his hands prior to wearing gloves. Correction: Discussed with FW (food worker) about washing hands before wearing gloves and after changing tasks. FW has washed his hands before wearing gloves. 37. In-use utensils improperly stored. Knife stored on countertop. Correction: Store in-use utensils by approved method only. Dry changing every 4 hours or in ice water at or below 41 Deg F. Hot water at or above 135 Deg F. |
Nom Nom Stop, The - 1107 COLLEGE ST SE Suite C
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/21/2025 | 0 | 0 | 0 | 2 door cooler: eggs, whipping cream; 38-40 deg F Display cold hold: Banana pudding; 39Deg F Freezer: Cheese Cake; 8Deg F In-use Chlorine Sanitizing Solution: 100ppm No violation cited at time of inspection. |
Pho Lynn - 1600 Cooper Point Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/21/2025 | 30 | 0 | 30 | #01- PIC Certified by Accredited Program or Compliance with Code #16- Proper Cooling Procedures |
Shrimp- top of prep: 38 Deg F Milk in merchandiser: 39 deg F Shredded lettuce; Cold hold: 39 Deg F Dish washing sanitizer 100ppm Chlorine 1. PIC (person in charge) did not monitor or correct ice bath cooling procedures of broth. 16. Three large stock pots set up in bins with water and no ice. The amount of ice for cooling must be equal to the volume of food cooling and up to the level of the food. 16. Two pots of broth in walk-in cooled from previous night were still 45-46 Deg F: These must be disposed. Corrected during inspection. |
Cove, The - 311 Capitol Way N
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/21/2025 | 5 | 0 | 5 | #12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction |
Produce/ meat; prep cold hold: 40 Deg F Soup/ Chowder; Hot hold: 150 Deg F Cheese/ meat/ produce; walk-in cold hold: 39 Deg F Burger; cooking temp: 200 Deg F In-use sanitizer; Quat: 200PPM Warewash Sanitizer (chlorine): 50PPM 12. Shellstock tags not properly marked. Shellstock tags shall have the date that the first and last product in the batch is sold. Ensure going forward all ShellStock are properly labeled. Note: Onions on top of stove (off of heat) at 155 deg F. Keep all TCS foods at 135 Deg F or above with direct heat rather than relying on heat in the kitchen/ residual heat. |
Aya Sushi Restaurant - 1500 COOPER POINT RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/20/2025 | 0 | 8 | 8 | #30- Proper Thawing Methods Used #34- Wiping Cloths Properly Used, Stored |
Chopped lettuce, top of prep: 38 Deg F Dish Washing Machine sanitizer 50 ppm Chlorine 30. Thawing fish in sealed packaging must have seal of packaging opened to prevent growth of c. botulinum. Corrected during inspection. 34. In- use sanitizer prepared at greater than 200 ppm chlorine. Must prepare at 100ppm, use test paper to assume proper strength. |
Airport Shell - 7219 OLD HWY 99 SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 2/20/2025 | 25 | 10 | 35 | #06- Adequate Handwashing Facilities #14- Raw Meats Away from RTE Food; Species Separated #21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF #33- Potential Food Contamination Prevented #44- Plumbing Properly Sized, Installed, and Maintained |
Sandwiches, Pepsi Merchandiser: 41 Degrees F Egg rolls, Pepsi merchandiser: 45 Degrees F Cheese, Walk-in: 41 Degrees F Chicken, hot case: 150 Degrees F #6 HW (Hand wash) sick in back did not work/ was not stocked. HW sinks shall be properly stocked. Correction: Fix & stock or submit to our department a proposal to discontinue use. #14 Raw eggs stored above RTE (Ready-to-eat) food in walk-in. Raw animal products shall be stored below & away from RTE foods. Correction: move eggs. #21 TCS (Temperature/ Time control for safety) foods in pepsi merchandiser >41F. TCS foods shall be cold held at 41 Degrees F or below. Correction: FW (food worker) moved foods to freezer, CDI (Corrected during inspection). Owner plans to purchase new unit. Send confirmation, as this is a repeat violation. #22 Missing unit thermometer in both merchandisers w/TCS foods. Correction: provide within 3 days. #33 Multiple foods in walk-in freezer improperly stored. Correction: Store foods at least 6" off the ground. #44 3-Compartment & front HW sink leaking. Correction: Fix within 30 days. Ensure 3- compartment sink is indirectly drained. Notes: Work on chemical storage- remove chemicals not in use& ensure all chemicals are approved for kitchen use. |
Tacos Brothers #2 - 3726 Pacific Ave SE (Commissary)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 2/20/2025 | 35 | 0 | 35 | #17- Proper Hot Holding Temperatures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Rice, cooked vegetables, hot holding: 90 Degrees F - 115 Degrees F Beans, hot holding: 143 Degrees F - 150 Degrees F Lettuce, prep unit (top): 41 Degrees F Cooked Vegetables, 2-Door: 41 Degrees F #17 Rice & cooked jalapenos & onions in hot hold @ 90 - 115 Degrees F. Time/Temperature control for safety (TCS) foods shall be hot held at 135 Degrees F or above. Correction: Rice reheated to 165 Degrees F, Vegetables discarded, CDI (Corrected during inspection). FW's (Food Worker's) reported proper knowledge of HH (Hot Hold) temps, but must ensure temps are checked. #26 MFU (Mobile Food Unit) operating out of unpermitted commissary. Correction: Submit FE application to our department by end of day 2/28/25. Submit MFU forms if you haven't yet. Notes: Discussed produce washing. FWs reported proper cooking temps & knowledge of hot hold temps. Ensure all TCS foods are date-marked Cooling occurs at commissary. Use 2" pans & cool uncovered until 41 Degrees F. Discussed preventing cross-contamination, do not store anything on top of raw meat inserts. |
Hot or Iced, LLC dba Boosted Brew Coffee - 2722 BLACK LAKE BLVD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Espresso | 2/20/2025 | 0 | 0 | 0 | 2- door milk fridge, 34 Degrees F Merchandiser, 36 Degrees F |
Pizza Hut #037383 - 2521 MARVIN RD NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/19/2025 | 0 | 0 | 0 | Cut tomatoes, sausage; prep unit: 40-41 Deg F Boneless chicken wings; cook temp: 180 Deg F Traditional wing (fully cooked); Norlake 1-door: 41 Deg F Sausage; walk-in: 40 Deg F Warewash sanitizer; chlorine: 50 PPM In-use sanitizer; quat: 150 PPM Inspector will follow up re: 5yr FWC since PIC obtained CFPM within past 2 yrs. |
Papa's Diner LLC - 10109 12 SR SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/19/2025 | 15 | 0 | 15 | #14- Raw Meats Away from RTE Food; Species Separated #21- Proper Cold Holding Temperatures |
Chicken soup; hot hold soup well: 178 Deg F Chicken Fried Steak; cooking temp: 185-191 Deg F Gravy; hot hold steam table: 138 Deg F Tomatoes; prep top unit: 42 Deg F Sliced deli meat; under counter cold hold: 43 Deg F Ham; cold hold drawers: 38 Deg F Sliced ham; reach-in cold hold: 43 Deg F Lettuce; prep top: 43 Deg F 14. Raw chicken observed in prep unit adjacent to strawberries and other ready to eat foods. Raw animal foods must be stored in a way that avoids potential contamination of ready-to-eat foods. Corrective action: reorganize cold-hold so raw chicken is away from all ready-to-eat foods. 21. Various TCS foods in multiple prep units between 42-43 Deg F. All TCS foods must be stored at 41 Deg F or below. Corrective action adjust unit settings to below 41 Deg F and regularly monitor temperature of foods in cold-holding units. Notes: - Discussed time as a control and TCS foods. - Left vomit/ diarrhea cleanup toolkit. - Auto-dispensed sink+surface sanitizer appears to be out of range for acceptable concentrations. Speak to Ecolab distributer to confirm proper concentrations are being dispensed and monitor regularly with available test strips. |
MiSo - 2539 MARVIN RD Bldg D Ste A
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/19/2025 | 0 | 0 | 0 | Glass noodles, hot hold: 146 Degrees F Chicken, rice, hot hold, makeline: 190-200 Degrees F Miso, soup hot hold: 160 Degrees F Cut lettuce, Tofu, cold hold, makeline: 41 Degrees F Rice, hot hold by soup: 150 Deg F Imitation Crab, Tofu, Atosa 1-door: 41 Degrees F Corn Salad, Walk-in: 41 Deg F TCS (Temperature/time control safety) Food, Under counter unit: 41 Deg F Notes: Discussed cooling & heating, PIC (Person in charge) reported proper procedures & temps for each process. Ensure produce is washed prior to cutting. Ensure utensils are properly stored & replenish ice as needed. Recommend re-sealing prep sink to FRP splash guard. |
Hot Ginger Pho - 1401 MARVIN RD NE #306
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/19/2025 | 5 | 8 | 13 | #02- Food Worker Cards Current #30- Proper Thawing Methods Used #34- Wiping Cloths Properly Used, Stored |
Shrimp; top of prep: 37 deg F Bean Sprouts; top of prep: 37 deg F DW Sanitizer: 100 PPM Chlorine 2. one employee with expired FW card. Obtain renewed card within Two weeks. 30. Two roasts of raw meat thawing in food sink under cold running water. Foods must be submerged in cold running water. Corrected by immediately placed to cook. 34. Sanitizer tested to be greater than 200 PPM Chlorine. Always prepare to 100 PPM chlorine using test paper to correct concentration. |
Hissho Sushi @ Haggen 29 - 1313 Cooper Point Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/18/2025 | 0 | 0 | 0 | Kani sticks; prep top cold hold, 40F Salmon; under counter cold hold, 31F Cream cheese; under counter cold hold, 38F Tuna (poke); display fridge, 41F Crab salad; under counter cold hold, 37F Cucumbers; walk-in, 41F Consumer advisory on menu display board must include disclosures on any foods containing raw fish. Certified food protection manager certification observed on phone, ensure a printed copy is available for review at all times. |
FRANKs BURGERs - 1175 Center Drive DuPont WA (Commissary)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit - Reciprocity | 2/15/2025 | 0 | 0 | 0 | TOMATOES; SLICED PREP-TABLE: 38 DEGREES F BEEF, PATTY; DRAWER COOLER: 31 DEGREES F LETTUCE, CHOPPED;PREP-TABLE: 37 DEGREES F SANITIZER: QUAT 400PPM HAMBURGER COOKED: 171 DEGREES F NOTES: EXCELLENT HANDWASHING |
Tumwater Deli Mart - 6131 CAPITOL BLVD S
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 2/14/2025 | 20 | 0 | 20 | #13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized #17- Proper Hot Holding Temperatures |
Mashed potatoes hot hold case at 130-133 Degrees F. Chicken thighs and tender at hot hold case at 135-160 Degrees F. Ambient walk in w dairy 37-38 Degrees F. Ambient Mountain Dew merchandiser at Degrees F. Chicken at cook temp. 165 at 181 Degrees F. in use sanitizer with quat at 400 PPM #13- Prep table not properly washed rinsed and sanitized and with use of raw chicken. Food contact surfaces shall be properly washed and rinsed before sanitizing. This must occur after each use or every 4 hours. do not set rags used to wipe table on clean surfaces. #17- Mashed potatoes in hot hold at 130-133 Degrees F. TCS foods shall be not held at 135 Degrees F. or above. Correction FWS stated that the potatoes are discarded every day. Ensure FWs hand wash after handling raw chicken |
PA Station - 3505 Pacific Avenue SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/14/2025 | 30 | 0 | 30 | #01- PIC Certified by Accredited Program or Compliance with Code #17- Proper Hot Holding Temperatures |
Corn dogs, pizza sticks, hot holding: 121 Degrees F - 124 Degrees F 2-door freezer, corn dogs, pizza, potatoes: 8 Degrees F - 7 Degrees F In-use chlorine sanitizing solution: 100PPM #1- PIC was unable to demonstrate basic knowledge of food safety, such as proper cold holding and hot holding temperature. Correction: Discussed with PIC about taking a refresher or more training about food safety. #17- Improper hot holding of corn dogs and pica sticks. TCs food hot held at 121 Degrees F - 124 Degrees F. PIC discarded temperature abused food items. Adjust hot case thermostat/service. Discussed with PIC about proper hot holding temperature at 135 Degrees F or above. |
Thuy's PHO LLC - 1001 COOPER POINT RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 2/14/2025 | 105 | 5 | 110 | #01- PIC Certified by Accredited Program or Compliance with Code #04- Hands Washed As Required #13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized #16- Proper Cooling Procedures #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored |
Raw shelled eggs at Room temp White rice, cooling at room temp, 60 Deg F Walk-in ambient, 50-56 deg F Chicken, prep unit top, 48 deg F White rice, hot hold, 180 deg F DW sanitizing solution: 50ppm 1. No active managerial control, various red high risk factors, no certified food protection manager on staff. Food establishments shall have at least one certified food protection manager who can demonstrate adequate food safety knowledge. Correction: Enroll in a CFPM course within two weeks. 4. Improper handwashing, employee blew nose and continued working in food prep area without washing hands. Hand washing shall occur after touching the face, changing tasks, after using restroom, and prior to donning gloves. Correction: Discuss w/ PIC (Person in charge) & employees proper handwashing, using designated handwash sinks and for at least 20 second w/ hot and soapy water. Will provide helpful signs. 13. Food contact surfaces not properly cleaned & sanitized, handling of raw animal proteins without surfaces being properly washed, rinsed, and sanitized. Food contact surfaces shall be adequately washed, rinsed, and sanitized after prep/ handling of raw animal proteins. Correction: After handling of raw meats, wash, rinse, and sanitize food contact surfaces. 16. Improper cooling of white rice, cooling at room temp. Proper cooling procedure is in 2 inch depths under refrigeration. Correction: Employee discarded rice. 19. Various TCS (Temperature control safety) foods at room temp 50-57 Degrees F. Walk-in is down. All TCS foods shall be kept cold at or below 41 Degrees F. Correction: Utilize cold hold units that are maintaining 41 Degrees F or below. 21. Walk-in fridge 50-56 degrees F, various TCS foods in prep unit top above 41 degrees F. TCS foods shall be kept at or below 41 degrees F. Correction: Minimize food menu while walk-in is down. Notify health officer when corrected so on-site verification can occur and full menu resumes. 34. In-use sanitizer not made at time of inspection. While food prep is occurring. In-use sanitizer shall be made and utilized to minimize potential for contamination. Correction: Employee made sanitizer, verified concentration 100ppm Chlorine. |
Thurston County Public Health & Social Services conducts routine kitchen inspections for all retail food establishments in the county. If you are interested in inspection reports from previous years, please contact Thurston County Public Health & Social Services with the name and address of the establishment. Read on to learn more about what our inspection reports mean.
Points Violation Detail
There are 50 food safety violations in two types: red or blue. Red violations are high risk factors that contribute directly to foodborne illness. Blue violations are low risk factors defined as good retail practices. Violations worth higher numbers of points are more likely to lead to foodborne illness.
Examples of red violations include:
- Food found not hot enough must be reconditioned.
- A refrigerator that is not cold enough must have its thermostat adjusted or be emptied and fixed before being used again, depending on its temperature.
- A hand wash sink that is full of dishes, or is out of soap or paper towels, must be cleared or restocked.
Examples of blue violations include:
- Damaged floor that needs to be replaced because it is hard to keep clean and may need to be repaired within six months.
- Grease and food accumulation on the floor underneath the cook line needs to be cleaned up within seven days.
Abbreviations and Terms
3-comp - Three compartment sink; used to wash/rinse/sanitize dishes
BHC - Bare hand contact
CH - Cold hold (i.e., refrigeration)
Commissary - an approved commercial kitchen used to prepare and store food, usually for food trucks or caterers.
FW - Food workers or employees of the food establishment
FWC – Food worker card; all food establishment employees must have a valid food worker card.
HH - Hot hold
HW - Hand wash
PIC - Person in charge
PPM - Parts per million; measurement of concentration
RTE - Ready-to-eat; food that will not be further cooked before serving.
TCS - Time/temperature control for safety (food) (previously PHF); food that requires time or temperature control for safety to limit pathogenic growth or toxin formation. These foods must be kept hot above 135˚F, cold below 41˚F, or thrown away 4 hours after leaving temperature control.
Refrigerators
Commercial refrigerators are designed and built to survive the constant opening and closing that happens in a restaurant kitchen. Their compressors are built to keep food below 41˚F and their doors, gaskets, shelves are also built to be easily cleanable.
- Merchandiser – These refrigerators are designed for unopened cans and bottles of beverages or other unopened single-serve products. They are not designed to be working refrigerators used in commercial kitchens. They are not easily cleanable or designed to withstand frequent opening and closing.
- Home-style – These refrigerators are not acceptable at food establishments. Although much less expensive than commercial units, they tend not to last too long and are not reliable for keeping cold temperatures under normal commercial conditions.
- Prep-cooler, prep-table, prep-case – These are terms for under-counter refrigerators that also have a refrigerated top with bins and a cover to keep cold ingredients handy for making salads, sandwiches, and the like.
Sinks
Restaurants need to have at least three different types of sinks. They each have specific purposes and should not be used for other tasks.
- Hand wash sink: The most important sink for food safety is a hand wash sink. A hand wash sink should be within 25 feet of any food preparation area. If the kitchen is larger, more than one may be needed. Hand wash sinks must always be available to be used and supplied with warm water, soap, and disposable towels.
- Three-compartment sink: The three-compartment sink has three basins for the washing, rinsing, and sanitizing dishes and utensils. Restaurants may also have commercial dishwashers to make washing easier, but the three-compartment sink is required.
- Produce sink/prep sink: The produce or "prep" sink is used to rinse fruits or produce and to thaw or rinse raw meats. This sink must be kept clean and sanitized between uses so that raw meat juice does not end up on the lettuce or other RTE foods.
- Mop sink: The mop sink can look like a utility sink or be on the floor with a raised sill around it. The mop sink can be used for mop bucket dumping, mop head rinsing, etc.
What We Do with Inspection Information
Re-Inspections
If the violation point total exceeds either 45 red points or 65 total points, a re-inspection will occur. A re-inspection incurs an additional fee and when the inspector returns, they confirm that any remaining red point violations have been corrected. Notes made during the re-inspection are shown next to the original inspection.
Solving Problems
Thurston County Public Health and Social Services aims to correct violations through education and to work with the food operator to make sure they have the proper resources to serve safe food. Violations are fixed more quickly, and solutions stay in place longer if the person in charge understands the reasons behind the regulations. If violations are not fixed, further enforcement action may include additional visits (and more fees), an administrative hearing, or being closed until the problem is fixed.
Contact the Food and Environmental Services Section at 360-867-2667 or send an email to foodapplication@co.thurston.wa.us with additional questions.