Food Safety Inspection Lookup
Individuals can review current Thurston County food safety inspection scores below to see how restaurants in the area performed on their most recent inspections.
This webpage will be updated weekly on Fridays by 12:00pm.
Cynara Restaurant & Lounge - 500 COLUMBIA ST NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/16/2024 | 0 | 0 | 0 | Lamb stew, top of prep, 38*F Chopped potatoes, drawer unit, 37*F Chowder, HH 161*F Ware wash and glassware machine sanitizing rinse, 171*F, 161*F Contact sanitizer, 200ppm quat |
Scott Lake Golf Course Restaurant - 11746 Scott Creek Drive
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/16/2024 | 0 | 0 | 0 | coke merchandiser, ambient; 41F
No food prep at time of inspection. |
Olympia Baking Co. - 108 SW 22ND AVE 06
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/16/2024 | 0 | 0 | 0 | No items cited All refrigeration below 41*F |
Great India Cuisine - 116 4th Avenue West
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/9/2024 | 50 | 7 | 57 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #14- Raw Meats Away from RTE Food; Species Separated #16- Proper Cooling Procedures #27- Variance Obtained #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #48- Physical Facilities Properly Installed, Maintained, Cleaned |
All foods in top of prep fridge: 37-39*F#01: Observed - The PIC did not provide proof of attending approved food safety training programs, required to become certified as a food protection manager. Observed - The Food Establishment was found to have at least one red, high risk factor violation during the inspection. Observed - The PIC incorrectly responded to question(s) regarding food safety practices and principles asked by the regulator. Remedy - The PIC must provide proof of attending approved food safety training programs, that are required to become certified as a food protection manager. #02: Observed - 2 food workers have unacceptable expired, invalid or missing Food Worker cards. #16: Observed - In the walk-in cooler multiple TCS foods such as lamb stew, tandoor chicken, onion-based and tomato-based gravies cooling at greater than 2 inches of food depth, at 4 to 8 inches. Corrective action: all transferred to 2-inch food depth containers. #27: In-house prepared yogurt found to be self-processed and acidified. This process must undergo review and approval that will include a HAACP submittal. Must cease the preparation and use of this product until this is completed. #48: There are holes in the walls in multiple areas of the kitchen. Repair these areas in 6 months to eliminate these holes in the wall
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Applebee's - 525 Sleater Kinney Road
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/8/2024 | 10 | 5 | 15 | #21- Proper Cold Holding Temperatures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
hamburger, cooked to order; 125-147F French onion soup; hot hold; 200F cut tomatoes; salad prep cold hold; 38F Pico; front condiment line; 45-51F cooked, cooled chicken; walk-in 37F DW sanitizing temp; 165F#21: Items in front condiment line above 41F. Pico was 45-51F, various dressing 42-45F. All TCS foods shall be kept cold at or below 41F. Correction: Rapid chill to 41F and actively monitor temperatures. #41: Sanitizer test strips improper. Recently changed sanitizers and did not have accurate test strips. Test strips shall be available and used to ensure proper concentration.
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Best Western Tumwater Olympia Inn - 5188 CAPITOL BLVD S
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/5/2024 | 0 | 0 | 0 | Steam Table: Scrambled Eggs, sausage, Potato Totes:145 F-149 F Mini Refrigerator: Yogurt, Milk 37 F,40 F In -Use 3-Compartment Sink Quat Sanitizer solution concentration ~300 ppm Quat sanitizer solution concentration in the sanitizer bucket 200 ppm No Violation noted Note: Discussed with PIC about the cooling process, and the upgrade of the food service to high risk category |
Subway - 5900 Littlerock Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/5/2024 | 5 | 5 | 10 | #02- Food Worker Cards Current #34- Wiping Cloths Properly Used, Stored |
Meatballs; hot hold, 145-163F Beef, sliced tomatoes; make table, 40-41F Cheese sauce; hot hold dispenser, 141F Deli meat; walk-in, 40F In-use sanitizer, quat 0 ppm Violations: #34: In-use sanitizer quat @ 0 ppm. Maintain between 150-400 ppm or according to manufacturer's directions. Correction: PIC remade & verified w/ test strip. CDI
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Jack in the Box #8471 - 110 Trosper Road
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/5/2024 | 25 | 0 | 25 | #05- Proper Barriers Used To Prevent BHC |
Sliced lettuce, tomatoes, cheese; TAAC Chicken, sliced tomatoes; walk-in, 40F Milk tea; under counter #1, 36F Half & half; under counter #2 Sausage, chicken; hot hold, 188-190F Beef patty; 5 pt cook temp, 190-191 Violations:
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New Sushi & Teriyaki - 5401 CORPORATE CENTER DR SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/5/2024 | 0 | 8 | 8 | #30- Proper Thawing Methods Used #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
China House - 4740 Yelm Hwy SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/5/2024 | 35 | 5 | 40 | #01- PIC Certified by Accredited Program or Compliance with Code #16- Proper Cooling Procedures #22- Accurate Thermometer Provided for PHF #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
pre-cooked shrimp, top of prep fridge, 38*F contact sanitizer, 100ppm chlorine#01: Observed - The Food Establishment was found to have at least one red, high risk factor violation during the inspection. Observed - The PIC did not provide proof of attending approved food safety training programs, required to become certified as a food protection manager. Remedy - The PIC must provide proof of attending approved food safety training programs, that are required to become certified as a food protection manager. #16: Observed - In the walk-in cooler three pans of noodles were cooling in a covered container. Remedy - The cover was removed from cooling three pans of noodles #22: Observed - Probe type of food thermometer (Dial type 0-220 F or electronic) was not available. Remedy - Purchase a dial thermometer, 0 to 220 F range, or a thermocouple (electronic). #41: Observed - Facility does not have a test kit to measure sanitizer. A test kit that measures the concentration of sanitizing solutions is required. Remedy - A test kit that measures the concentration of sanitizing solutions is required.
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Arco AM/PM #7063 - 1725 EVERGREEN PARK DR SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectionaries | 4/4/2024 | 0 | 0 | 0 | walk-in; ambient; 41F open air display; ambient; 31F No items cited. |
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| Deli | 4/4/2024 | 0 | 0 | 0 | hamburger, hot hold; 138F chili, dispenser; 135F cheese, 2 door fridge; 38F salsa; condiment bar cold hold; 38F sanitizing solution; 200-300ppm quat No items cited at time of inspection. |
Lime Leaf Asian Fusion - 5730 RUDDELL RD SE Suite B
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/4/2024 | 0 | 0 | 0 | Discussed requirements for CFM and AMC Tofu, 3-door prep, 39*F DW machine sanitizer, 100ppmchlorine contact sanitizer, 50ppm chlorine |
Cooper Point Village Mart - 3210 COOPER PT RD NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectionaries | 4/4/2024 | 0 | 0 | 0 | Cheese; walk-in, 41F Ambient; walk-in, 39.1F No deli foods being prepared at this time. Discussed requirements for doing food w/ medium risk permit. |
Pho Lynn - 1600 Cooper Point Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/4/2024 | 85 | 0 | 85 | #04- Hands Washed As Required #16- Proper Cooling Procedures #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #23- Proper Consumer Advisory Posted |
Fresh garlic in oil; RTS, Bean sprouts on plate; RTS, 63F Fried rice; >2" covered, prep unit (bottom), 40-41F Broth; walk-in, 40-41F Rice noodles; walk-in, covered, 41-44F Boba pearls; RTS 67-70F Warewash needs to be run a couple (2-3) times for sanitizer to reach required concentration. Broth cooled using ice bath. Ensure 41F throughout prior to placing in walk-in. Violations: #16: Fried rice cooled in >2" covered in prep unit. Rice noodles cooled in 2" amounts w/ lid in walk-in. TCS foods shall be cooled in 2" amounts uncovered until 41F or by other approved method. Correction: Rice noodles uncovered since recently cooked. Fried rice thrown away. CDI #19: Garlic in oil @ room temp. Boba pearls @ room temp near rink station, 67-70F. Bean sprouts plated for pho @ room temp, 63F. TCS foods shall not be stored at room temp unless according to a written plan. Correction: Bean sprouts discarded. Boba pearls properly marked w/ TAAC label. CDI #21: Milk in cold drink cold hold @ 45F. TCS foods shall be cold held at 41F or below. Correction: PIC moved milk to chill to 41F. CDI #23: Menu missing disclosure statement. A consumer advisory must contain both a disclosure & reminder statement. Correction: Equip menu w/ disclosure within 7 days.
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Huicholitos - 2125 CATON WAY SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Estabishment | 4/4/2024 | 30 | 0 | 30 | #02- Food Worker Cards Current #16- Proper Cooling Procedures |
Meat; chef's drawers, 41F Beef; cook temp, 161F Rice; cooling 2" covered, 67-93F Pico de gallo; counter Arctic air, 36-40F Milk; glass door cold hold, 40F Cheese; counter Arctic air, 40-41F Pico de gallo; walk-in, 41F Violations: #16: Rice in 2" pans cooling covered w/ lid in walk-in, between 67-93F. TCS foods shall be cooled in 2" amounts uncovered until 41F or by other approved method. Correction: Rice < 70F removed lid, rice > 70F reheated to 165F since made within last 4 hrs. CDI
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Subway - 1001 COOPER POINT RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/4/2024 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
tomatoes, prep unit; 39F meatballs, hot hold; >150F turkey sliced, prep unit top; 40F ham, sliced, walk-in; 40F walk-in, ambient; 36F sanitizing solution; <200ppm quat Note: PIC mentioned new remodel occurring at end of month. Discussed with PIC getting approval from TCPH prior to remodel.#34: Sanitizer concentration less than 200ppm quat. Sanitizing solution concentration shall be 200-400ppm quat, or per manufacturer instruction. Correction: PIC fixed kink in dispenser and replaced sanitizers.
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Aya Sushi Restaurant - 1500 COOPER POINT RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/3/2024 | 80 | 13 | 93 | #01- PIC Certified by Accredited Program or Compliance with Code #06- Adequate Handwashing Facilities #14- Raw Meats Away from RTE Food; Species Separated #16- Proper Cooling Procedures #19- No Room Temperature Storage #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #30- Proper Thawing Methods Used #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized |
Rice; rice cooker, 140F Soup; soup hot hold, 160F Shrimp, raw fish; sushi bar cold hold, 39-40F Crab; on ice, 42-50F Lettuce; prep unit (top), 40F Chicken; parcooked, 90F Tempura sushi; RTS on counter by fryer, 65F Sushi rice; RTS, 90-115F Salad mix; bar cold hold, 38F Cooked chicken; walk-in, 50F Sanitizing solution: 100-150 ppm chlor#01: PIC did not demonstrate food safety knowledge & risk factors not controlled. All FEs shall have a PIC w/ adequate food safety knowledge as evidenced by active managerial control. Correction: Take CFPM course; enroll within 2 weeks (14 days). Demonstrate AMC @ reinspection. #06: HW sink near warewash w/o soap. HW sinks shall be properly stocked w/ soap, paper towels, trash receptacle, warm running water. Correction: Stocked w/ soap. CDI #14: Raw fish stored above RTE food in sushi cold hold. Raw fish stored above RTE food in 2-door glass cold hold. Noncontinuously cooked chicken stored above RTE foods in walk-in. Raw animal proteins shall be stored below & away from RTE foods. Correction: Move raw below RTE. #16: Chicken cooled covered in >2" amounts in walk-in. Tempura sushi w/ salmon, rice, & other TCS foods cooled in > 2" amounts in prep unit. TCS foods shall be cooled uncovered in 2" or less amounts. Correction: Chicken moved to 2" pan. Tempura sushi reheated to 165F. CDI #19: Tempura sushi stored at room temp. Sushi rice stored in sushi rice machine @ 90-115F. TCS foods shall be maintained under temperature or time as a control for safety. Using TAAC requires written procedures. Correction: Tempura sushi can be reheated to 165F or discarded. Sushi rice added TAAC label w/ discard time. CDI #26: Facility missing written procedures for TAAC & noncontinuous cooking. Written procedures required. Correction: Provide within 2 wks (14 days). #30: Chicken thawing @ room temp. Use approved methods. Correction: Moved to walk-in to thaw. CDI #41: Warewash broken & facility using 3-comp sink for food prep. Utilize 3-comp sink for warewashing. #42: Dishes not being sanitized. Food contact surfaces shall be properly washed, rinsed, & sanitized. Correction: Utilize 3-comp sink for warewashing.
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Evergreen Valley Espresso - 1840 BLACK LAKE BLVD SW (Google says 2723 but the parcel number for the property notes 1840)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Espresso | 4/3/2024 | 15 | 0 | 15 | #02- Food Worker Cards Current #06- Adequate Handwashing Facilities |
Milk; Avantco under counter, 40F Sausage burrito; glass door cold hold, 40-41F Cream cheese; 1-door glass cold hold, 39-40F Ensure HW prior to donning gloves. Violations: #06: HW sink missing soap. HW sinks shall have soap, paper towels, & warm water & trash receptacle. Correction: Worker supplied soap. CDI
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Sonic - 7746 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/3/2024 | 20 | 0 | 20 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored |
Soul Cafe - 2727 WESTMOOR CT SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/3/2024 | 30 | 0 | 30 | #02- Food Worker Cards Current #16- Proper Cooling Procedures #34- Wiping Cloths Properly Used, Stored |
Cookline: Chopped Lettuce, Sliced Tomatoes, Chicken, Cream Cheese, Milk 39F, 41 F
Chlorine sanitizer bucket and in use sanitizer 3-compartment sink concentration detected below 50 ppm. Correction Chlorine Sanitizer tested at 100 ppm#02: Two food worker cards are expired and others unavailable upon request. Food worker cards shall be current ( up-to-date) and valid( from Washington State). #16: Truffle potatoes were cooled improperly in a deep plastic container. Corrected during inspection: #34: Chlorine (Bleach) solution concentration detected below 50 ppm in both in use sanitizer 3-compartment sink, as well as the sanitizer bucket, Correction: PIC remade chlorine mix and tested the concentration at 100 ppm. Discussed with PIC about accurate Chlorine solution concentration by using Chlorine test strips
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Chipotle Mexican Grill - 625 Black Lake Blvd Space J22
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/1/2024 | 0 | 0 | 0 | No items cited Discussed illness complaints, employee health history. beans, back steam table, 143*F Pork, HH back steam table, 145*F pico degallo, front prep, 39*F chopped chicken HH line DW sanitizer, 100ppm chlorine contact sanitizer, 200ppm quat |
Pho 102 - 5765 LITTLEROCK RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/1/2024 | 40 | 10 | 50 | #05- Proper Barriers Used To Prevent BHC #14- Raw Meats Away from RTE Food; Species Separated #21- Proper Cold Holding Temperatures #33- Potential Food Contamination Prevented #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized |
Rice; rice cooker, 145-150F Chicken, shrimp; prep unit (top), 42-47F Sliced tomatoes; prep unit (top), 40-41F Rice, rice noodles; cooled 2" uncovered, walk-in Bean sprouts; 1-door reach-in, 45F Violations: #14: Raw whole shell eggs stored above RTE foods. Raw animal proteins shall be stored below & away from RTE foods. Correction: Move eggs below RTE foods. #21: Chicken & shrimp in prep unit measured 42-47F. TCS foods shall be cold held at 41F or below. Correction: Chill to 41F. #33: Various foods in walk-in stored < 6" off ground. Foods shall be stored 6" or more off ground or in palette/crate if in sealed packaging. Correction: Move foods to allow for proper storage & cleaning. #42: Meat slicer w/ visible debris. Food contact surfaces shall be properly maintained, cleaned, & sanitized.
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Wayside Cafe, The - 500 CAPITOL WAY S
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/29/2024 | 25 | 5 | 30 | #02- Food Worker Cards Current #20- Proper Reheating Procedures for Hot Holding #21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored |
Tofu; prep unit (top), 45F Tofu; prep unit (bottom), 40F Mashed potatoes; cooling 2" uncovered, walk-in, 40F Coconut milk; under counter, 40F Pasta, soups; hot hold, 140-165F Creamed corn; hot hold, 116-165F Excellent HWing by food workers. Violations: #20: Creamed corn made in-house in hot hold measured 116-165F & had not been reheated to 165F. TCS food prepared & cooled in-house shall be reheated to 165F for 15 sec. Correction: FW removed from hot hold, placed in oven to reheated to 165F. CDI #21: Tofu in prep unit @ 45F. TCS foods shall be cold held at or below 41F. Correction: Chill to 41F. Ensure inserts are not overfilled. #34: In-use quat sanitizer < 150 ppm. Maintain 150-400 ppm or according to manufacturer's directions.
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Saigon Rendezvous - 117 5TH AVE SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/29/2024 | 55 | 10 | 65 | #02- Food Worker Cards Current #04- Hands Washed As Required #13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized #25- Toxic Substances Properly ID, Stored, Used #33- Potential Food Contamination Prevented #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable |
Cookline: Chopped Lettuce, Brisket, Chicken 38 F-41 F Walk-in-Cooler: Sprouts, Tofu 37 F-39 F Rice Cooker Steamed Rice 152 F Chlorine Sanitizer concentration detected above 200 ppm Dishwasher Chlorine Sanitizer~100 ppm #02: One Food worker card is not available upon request onsite. Discussed with PIC that employees shall have valid and up-to-date food worker cards upon request #04: PIC (Cook) started doing food preparation without washing hands. Corrected during inspection> Discussed with PIC about handwashing and gloves waring protocol. Employees must wash their hands before preparing food, as well as when changing tasks, #13: Slicer has evidence of food debris build up on its blades and crevices. Corrected during inspection. Discussed with PIC about the cleansing frequencies of slicer #23: Boxes of food it ems ae stored on the walk -in- cooler and freezer floors. Corrected during inspection, Food items must stored 6 inches above the floor #25: Chlorine sanitizer solution concentration detected above 200 ppm. Corrected during inspection. Discussed with PIC about accurate chlorine ( Bleach) concentration [50 ppm-100 ppm], as well as chlorine volume : water volume ratio #40: PIC is using multiple containers ( paper and plastic bags, non-grade plastic and container). Use only food safety containers and remove / replace paper and plastic
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Casa Catrina - 318 4TH AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/29/2024 | 15 | 5 | 20 | #14- Raw Meats Away from RTE Food; Species Separated #21- Proper Cold Holding Temperatures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Beans; hot hold steam table, 153F Cheese, pico de gallo; prep unit (Top), 42-45F Beans, cooked; walk-in, 40-41F Cheese, noodles; prep unit (bottom), 47-50F Horchata; bar cold hold, 41F Warewash sanitizer, chlorine, 0 ppm Violations: #21: Various TCS foods in prep unit > 41F. TCS foods shall be cold held at 41F or below. Correction: PIC moved to walk-in to chill. Unit may need serviced. Take temps 2x/day, send log to inspector next week. #41: Wareash w/ chlorine sanitizer @ 0 ppm. Maintain between 50-100 ppm. Correction: Service machine. Sanitize dishes in 3-comp sink until fixed.
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Buffalo Wild Wings GO - 4131 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/28/2024 | 0 | 8 | 8 | #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #47- Garbage, Refuse Properly Disposed; Facilities Maintained |
Chicken wing; cook temp, 196-201F Chicken wing; hot hold cabinet, 144F Chicken wing (boneless); hot hold drawer, 160F Sliced tomato; prep unit (top), 41F Raw beef; walk-in, 39F PICs demonstrated excellent food safety knowledge. Violations: #47: Garbage from facility in trash enclosure but dumpsters not large enough to accommodate trash volume. All receptacles must be large enough to hold garbage generated onsite. Correction: Trash pick up must occur more frequently. Send confirmation.
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Equal Latin Restaurant LLC - 2752 PACIFIC AVE SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/28/2024 | 20 | 0 | 20 | #21- Proper Cold Holding Temperatures #25- Toxic Substances Properly ID, Stored, Used |
cooking chicken; stove top; 210F cooked chicken; hot hold; 157F salsa; prep unit top; 38-40F sliced pepper; prep unit bottom; 39F salsa with tomatillos; salsa bar; 49-51F cooled beans, 2 inch uncovered; walk-in 38F sanitizing solution; >200ppm chlorine DW sanitizing temp; 171.4F#21: Salsa with tomatillos in salsa bar 49-51F. All TCS foods shall be kept cold at or below 41F. Correction: PIC had unit turned down. #25: Chlorine sanitizing solution greater than 200ppm. Chlorine sanitizing solutions shall be 50-100ppm. Correction: Remake sanitizer and verify proper concentration.
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Local, The - 307 YELM AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Establishment | 3/27/2024 | 15 | 5 | 20 | #21- Proper Cold Holding Temperatures #23- Proper Consumer Advisory Posted #33- Potential Food Contamination Prevented |
gravy; hot hold; 153F lettuce; right prep unit top; 53F Caesar dressing; left prep unit top; 63F chopped romaine; bottom of left prep unit; 40F sour cream; walk-in; 38F DW sanitizing solution; 50-100ppm chlor sanitizing solution; 300-400ppm quat, 150ppm chlor. Note: Discussed with PIC to place additional thermometers in prep units and cold hold units to ensure units are 41F or below. Keeping prep unit top lids closed as much as possible to ensure temperature control and also only filling food to fill lines on containers.#21: Improper cold holding of TCS foods, lettuce in prep unit 53F and in house Caesar dressing 63F. All TCS foods shall be kept cold at or below 41F. Correction: Rapid chill lettuce to 41F and remove dressing from sale and service. Consider turning units down. #23: Improper consumer advisory, missing reminder that goes with disclaimer on cooked to order items. Correction: Add reminder to items that are cooked to order. #33: Ice machine had visible mold-like substance inside. Correction: Properly clean machine to ensure no potential contamination, consider increasing frequency.
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Grill at 507, The - 608 YELM AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/27/2024 | 35 | 13 | 48 | #17- Proper Hot Holding Temperatures #21- Proper Cold Holding Temperatures #30- Proper Thawing Methods Used #34- Wiping Cloths Properly Used, Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
caramelized onions; grill top hot hold; 117-120F in house dressing; prep unit top; 55F chopped lettuce; prep unit; 40F guac; cold hold; 38F cheese; prep unit top; 45F DW sanitizing solution; 75ppm chlor. Note: discussed with PIC to add additional unit thermometers to ensure proper temperature control.#17: Caramelized onions 117-120F. All TCS foods shall be kept hot at or above 135F. Correction: PIC voluntarily discarded. #21: Improper cold holding of TCS foods. Dressing and cheese in prep unit above 41F. All TCS foods shall be kept cold at or below 41F. Correction: Rapid chill to 41F and ensure foods are not above fill line containers. #30: Chicken thawing in standing water. Thawing shall be done under cool running water or under refrigeration. #34: Sanitizer was not made at time of inspection. During food prep, sanitizer shall be made with rags in solution between uses. Correction: PIC made sanitizing solution. #41: Sanitizing solution test strips unavailable. Test strips shall be available and used to ensure proper concentration.
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Heavenly Donuts - 805 Sleater-Kinney Road SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Bakery | 3/27/2024 | 50 | 5 | 55 | #04- Hands Washed As Required #06- Adequate Handwashing Facilities #14- Raw Meats Away from RTE Food; Species Separated #21- Proper Cold Holding Temperatures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
milk; Pepsi cold hold (R), 47-48F Whipped cream; Pepsi cold hold (L), 39-40F Cheese, ham; Turbo air 1-door, 45F Milk, ambient; 2-door, 39F NOTE: Violations: #06: HW sink blocked by baking sheets. FW used 3-comp sink for HWing. HW sinks shall not be blocked, must be accessible for HW at all times, & must be used for HW only. Correction: FW removed sheets to make sink accessible. Discontinue use for 3-comp sink for HW. #14: Raw eggs in 1-door and 2-door cold hold stored above RTE foods. Raw animal proteins shall be stored below & away from RTE foods. Correction: FW moved eggs to bottom of fridge. CDI #21: Sliced cheese & deli meat in 1-door cold hold measured @ 45F. Milk in Pepsi cold hold on right measured @ 47-48F. TCS foods shall be cold held @ 41F or below. Correction: Foods moved to 2-door cold hold. CDI. Service or replace 1-door unit, as it is also leaking. Service Pepsi unit. Utilize probe tip thermometer to ensure units working. #34: No test strips available. These are required to verify sanitizer concentration. Correction: Equip within 3 days. Re-Inspection: Re-InspectionDate: Apr 10, 2024 Results: Cream cheese; Turbo air 1-door, 41-42F Reinspection notes 6: HW sink unblocked. PIC reported instructing FWs to use HW instead of 3-comp sink for handwashing. 14: Raw whole shell eggs stored below RTE foods. 21: TCS items in Turbo air 1-door at 41-42F. PIC to take temps & monitor daily. If unit does not maintain TCS foods @ 41F or below service or repair. Send log to inspector. Digital thermometer purchased. Discussed calibration.
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507 Taproom & Filling Station - 608 YELM AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Drinking Establishment | 3/27/2024 | 0 | 5 | 5 | #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
sanitizing solution; 300ppm quat DW sanitizing solution; 50ppm#41: Sanitizer test strips unavailable. Test strips shall be available and used to ensure proper concentration. Correction: PIC ordered proper test strips.
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Cooper Point Chevron - 2205 COOPER POINT RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/26/2024 | 20 | 15 | 35 | #01- PIC Certified by Accredited Program or Compliance with Code #06- Adequate Handwashing Facilities #22- Accurate Thermometer Provided for PHF #33- Potential Food Contamination Prevented #34- Wiping Cloths Properly Used, Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Warmer Case: Chicken Tender, Corn Dog, Hashbrown, Cheese Sticks, Crispito Cheese 148 F-151 F
No Quat or Chlorine sanitizer solution in place and Quat sanitizer dispenser is non-operational#01: PIC does not demonstrate basic knowledge of standards cold/hot holding and proper cooking temperatures. Discussed with PIC to take a refresher course or review food safety course and training #06: Handwashing sink disposable paper towels is not equipped with paper towels. Corrected during inspection. PIC refilled paper towel dispenser. #22: Thermometer is not provided and used to evaluate TCS potentially hazardous food items. Discussed with PIC to provide and use a calibrated thermometer. #33: Boxes of food items are stored on the freezer 's floor. Corrected during inspection. Discussed with PIC to store boxes of food items 6 inches above the floor by adding more shelves or pallets #34: No wiping cloths /sanitizer bucket is available. Discussed with PIC to temporarily use Chlorine (Bleach)prior to repairing /replacing Quat sanitizer dispenser, and provide Quat test strips to ensure accurate concentration within this range [200 ppm-400 ppm] #41: Quat sanitizer dispenser is non-operational. Discussed with PIC to repair/replace Quat sanitizer and provide Quat test strips to ensure accuracy. Moreover, use Chlorine(Bleach) temporarily to sanitize dishes, utensils and containers.
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Black Lake Bible Snack Bar - 6521 Fairview Road S.W.
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 3/25/2024 | 0 | 0 | 0 |
Zoe Juice Bar - 1851 STATE AVE NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/22/2024 | 10 | 0 | 10 | #02- Food Worker Cards Current #22- Accurate Thermometer Provided for PHF |
Cut spinach; prep unit (top), 41F Kale; prep unit ( bottom), 41F Ambient; Supera 2-door (R), 33.5F Half & half; Super 2-door (L), 39-40F Ambient; grab & go, 37.1F NOTES: Violations: #22: No probe tip thermometer available. This is required to evaluate the temperatures of TCS foods. Correction: Equip within 3 days. #34: In-use quat sanitizer measured < 150 ppm. Quat shall be maintained between 150-400 ppm or according to manufacturer's directions. Correction: Remake & verify w/ test strip.
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Finnriver Farm & Cidery - Tumwater Tasting Room - 4242 CAPITOL BLVD SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Taproom | 3/21/2024 | 0 | 0 | 0 | Ambient temp; walk-in, 37-38F Warewash sanitizer, chlorine, 75 ppm No violations observed during time of inspection. |
Sweetlee's Ice Cream - 4242 Capital Blvd SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Frozen Dessert | 3/21/2024 | 0 | 0 | 0 | Milk; under counter cold hold, 40F Ambient; walk-in, 35.6F In-use sanitizer, chlorine, 100 ppm NOTE: |
7-Eleven #34981B - 6975 CAPITOL BLVD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 3/20/2024 | 5 | 0 | 5 | #21- Proper Cold Holding Temperatures |
Open air cold hold; ambient, 43.8-44.5F String cheese; open air cold hold, 43-44F Milk; walk-in, 41F Violations:
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| Deli | 3/20/2024 | 0 | 0 | 0 | Hot dog; roller #1 Taquito; roller #2 Chicken, meatball; hot hold Pico de gallo; prep unit top, 40-41F Taquito; under counter, 41F Facility is well maintained. |
777ish Cookie Desserts - 625 BLACK LAKE BLVD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/20/2024 | 15 | 0 | 15 | #06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures |
Milk, coffee sauce, half & half; prep unit, 41-44F Ambient; Avantco small glass door, 45.4F Frosting; walk-in, 38F Violations: #21: Items in prep unit (TCS dairy) measured > 41F. TCS items shall be kept at 41F or below. Correction: Turn unit to be colder, or shorten defrost cycle. Verify unit is working by taking daily temps.
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Defy - 7960 CENTER ST SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/20/2024 | 15 | 10 | 25 | #06- Adequate Handwashing Facilities #22- Accurate Thermometer Provided for PHF #34- Wiping Cloths Properly Used, Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Nacho cheese; Gehl's dispenser, 136-143F Shredded cheese, meat; prep unit (top), 38-40F Shredded cheese; true 2-door, 41F In-use sanitizer, quat, 0 ppm Violations:#06: HW sink in front missing paper towels. HW sinks shall be equipped w/ warm water, soap, trash receptacle, & hand drying provisions. Correction: FW equipped w/ paper towels. CDI #22: Facility absent probe tip thermometer. This is required to accurately evaluate temperatures of TCS foods. Correction: Equip within 3 days. #34: In-use quat sanitizer measured @ 0 ppm. Quat shall be maintained between 150-400 ppm or according to manufacturer's directions. Correction: Remade, verified proper concentration w/ test strip. CDI #41: Facility unable to locate or did not have test strips. These are required to verify proper sanitizer concentration. Correction: Find or equip within 3 days.
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Bacco Trattoria Italiana - 9321 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/19/2024 | 20 | 5 | 25 | #02- Food Worker Cards Current #13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized #34- Wiping Cloths Properly Used, Stored |
Pellegrino's Italian Kitchen & Catering - 205 Cleveland Avenue SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/15/2024 | 0 | 0 | 0 | Cookline: Shredded Lettuce, Sliced Tomatoes Pasta, Sausage, Chicken: 39 F-41 F Walk-in-Cooler: Meatball, Lettuce , Cheese: 38 F- 40 F Steam Tables: Ministrone, Clam Chowder Soups 169F-172 F Chlorine Sanitizer solution concentration 50 ppm Dishwasher Chlorine Sanitizer 50 ppm |
AFC Sushi @ Safeway #1952 - 4280 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/15/2024 | 0 | 0 | 0 | Imitation crab; cold hold, 41F Ambient; open air display, < 35.0F NOTE: |
La Patrona - 5409 Capitol Boulevard S.
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/15/2024 | 65 | 8 | 73 | #17- Proper Hot Holding Temperatures #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #23- Proper Consumer Advisory Posted #30- Proper Thawing Methods Used #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized |
cooked taco meat; main hot hold; 162F sliced tomatoes; prep unit top; 38F chopped lettuce; prep unit top; 45-50F salsa; room temperature; server station; 50F cooked rice; tall 1 door hot hold; 117-120F DW sanitizing solution: 75ppm chlor sanitizing solution; 50-100ppm chlor. Note: Cooling foods properly, in 2 inch pans uncovered. Note: Ensure handwashing only occurs at designated handsinks.#17: Cooked rice in hot hold 117-120F. All TCS foods shall be kept hot at 135F or above. Correction: Reheat rice to 165F before serving. #19: Salsa on counter 50F, improper room temperature storage. Correction: Verify non-TCS, use time as a public health control with written procedure, or use temperature (41F or below). #21: Chopped lettuce 45-50F. All TCS foods shall be kept cold at or below 41F. Correction: After washing/chopping produce, ensure it is 41F or below before using. #23: Proper consumer advisory absent. Made to order animal proteins shall inform consumers of risk by a discloser statement and a reminder. Correction: Include disclosure on menus and place reminders next to made to order foods. #30: Meat thawing in standing water in bucket on counter. Thawing shall be done under refrigeration or under cool, running water. #42: Ice machine had visible mold-like substance inside ice machine. Ensure proper cleaning of ice machine occurs regularly. Re-Inspection: Re-InspectionDate: Mar 29, 2024 Results: Rice; hot hold; >145F All previous red violations have been corrected. #17; Rice in hot hold greater than 145F. PIC discussed the door seal being fixed and plan on adding extra thermometer to verify temperature of unit.
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Starbucks at Target - 665 SLEATER KINNEY RD SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 3/14/2024 | 0 | 0 | 0 | Front Reach-in-Cooler: Milk and Half & Half, Almond Milk 37 F-39 F Thaw Sandwiches: Back Reach-in-Cooler 40 F-41 F Open Display Case: 31 F Quat Sanitizer solution concentration ~ 300 ppm Dishwasher Machine sanitizer rinse cycle: 182 F- 187 F No violations noted |
Chick-fil-A - 8302 QUINAULT DR NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/14/2024 | 0 | 0 | 0 | Makeline: Chopped Lettuce, Sliced Tomatoes, Chicken 39 F-41F Reach-in-Cooler: Salad Bowl : 40 F Macaroni & Cheese: 153 F Reach-in-Cooler: Blue Cheese, Granula parfait Yogurt: 38 F-40 F Sanitizer Quat solution 200 ppm Dishwasher Thermal Heat 168 F No violations noted Note: Discussed with PIC and the owner about active managerial control of risk factors, as well as sanitation standards operating procedures |
Yukio's Teriyaki - 3520 PACIFIC AVE SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/13/2024 | 110 | 0 | 110 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #04- Hands Washed As Required #14- Raw Meats Away from RTE Food; Species Separated #16- Proper Cooling Procedures #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Cut cabbage; prep unit (top), 56F Chicken; 2" pan, cooling covered, 103-110F Rice; rice cooker, 136-140F Whole shell eggs; RTS Tofu; 2-door reach-in, 40F Violations: #02: FW unable to present WA FWC. All FWs shall have a valid WA FWC available upon request. Correction: Find card or retake course prior to next shift. #04: FW changed tasks but did not remove gloves & Properly wash hands prior to returning to food prep. HW is required after touching hair, face, etc. & prior to returning to food prep or when hands become contaminated. Correction: Worker directed to remove gloves & wash hands. CDI #14: Raw whole shell eggs stored above RTE foods in 2-door reach in. Raw animal proteins shall be stored below & away from RTE foods. Correction: Move eggs below foods that are ready-to-eat. CDI #19: Whole shell eggs stored at room temp. TCS foods shall be maintained under temperature control or according to a written time as a control plan. Correction: Eggs moved to cold hold. CDI #21: Cut cabbage in prep unit @ 56F. TCS foods shall be cold held @ 41F or below. Correction: Cabbage moved to 2-door reach-in to chill. CDI #26: Facility noncontinuously cooking chicken w/o written procedure for process. Written procedure is required for noncontinuous cooking. Correction: Provide written procedure or discontinue/cease process.
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Wendy's #111 - 2427 HARRISON AVE NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/13/2024 | 5 | 0 | 5 | #02- Food Worker Cards Current |
Cut lettuce; walk-in, 41F Beef patty; 5 point cook temp, 170-184F Cut lettuce, tomatoes; time as a control Sliced cheese, tempering - OK Chili; hot hold, 141F Cream; under counter cold hold, 39F Chicken, beef; hot hold, 136-150F Violations:
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Dutch Bros Coffee - 8229 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 3/13/2024 | 5 | 0 | 5 | #02- Food Worker Cards Current |
frost mix; under counter cold hold; 41F dutch freeze mix; taylor dispenser; 38F chocolate milk; 2 door cold hold; 40F milk cooler; grocery outlet cold hold storage; 41F sanitizing solution; 250ppm quat.#02: Food employee had invalid FWC. All employees shall have WA food worker cards. Correction: Obtain valid WA FWC prior to next shift.
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Yelm High School Concession - Stadium - 1315 Yelm Avenue West
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Concession Stand | 3/13/2024 | 0 | 0 | 0 | Front Steam Table: Mashed Potatoes, Corn, Corn chicken 141 F-168 F Reach-in-Cooler : Salad, Turkey, Cheese, Sandwiches and Milk 38 F-40 F Walk-In-Cooler: Shredded Chicken , Spinach, cheese Cabbage 38 F-40 F Quat Sanitizer ~300 ppm Dishwasher Thermal Sanitizer Cycle 165 F |
Arco AM/PM #7035 - 2601 YELM HWY SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Convenience Store | 3/13/2024 | 0 | 0 | 0 | burrito; open air; 40F open air ambient; 38F walk-in ambient; 40F No items cited. |
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| Deli | 3/13/2024 | 0 | 0 | 0 | sliced cheese; 2 door cold hold; 40F hot dog; hot hold; >150F sanitizing solution; 200ppm quat No items cited during inspection. |
MOD Super Fast Pizza - West Olympia - 400 COOPER POINT RD SW, SUITE #1
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/13/2024 | 5 | 0 | 5 | #02- Food Worker Cards Current |
Sliced tomatoes, top of preps, 37-39*F DW sanitizing rinse, 161*F contact sanitizer, 200-400 ppm quat#02: Observed - Two food workers have unacceptable expired, invalid or missing Food Worker cards. Remedy - The food workers with expired, invalid, or missing cards must obtain valid cards and make available copies at their food establishment by in two weeks
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Heritage Meats - 18241 Pendleton Street SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Meat Market | 3/13/2024 | 0 | 0 | 0 | All refrigeration units were 41*F or less
Discussed with PIC about Date Marking requirements. Reviewed Toolkit to determine which products would be applicablehow requirements |
Arco AM/PM Lacey - 402 SE SLEATER KINNEY RD
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/13/2024 | 0 | 0 | 0 | breakfast sandwich; hot hold; 152F chili, dispenser; >140F packaged cheese, true cold hold; 40F salsa, walk-in; 40F sanitizing solution; 200ppm quat. No items cited during inspection. Well maintained facility, food establishment employees very knowledgeable on food safety and risk factors. |
Curry Corner - 9408 Martin Way East #2
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/12/2024 | 20 | 0 | 20 | #25- Toxic Substances Properly ID, Stored, Used #27- Variance Obtained |
TCS foods; prep unit (top), 38-41F rice; rice cooker, 160F Yogurt; fermenting @ room temp Cooked chicken; walk-in, 2" cooled uncovered, 38F Sanitizing solution, > 200 ppm chlor DW sanitizing solution, 50 ppm chlor NOTES: #16 Ensure all foods are cooled in 2" or less amounts uncovered. Use thermometer to ensure foods are at 41F or below before combining. #22 Discussed thermometer calibration w/ PIC. Violations: #27: Facility making yogurt w/o variance or HACCP plan & fermenting @ room temperature. TCS foods fermenting at room temperature that do not meet temperature requirements must have variance. Correction: Submit variance & HACCP. Cease yogurt making until plan is approved. |
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.