Food Safety Inspection Lookup
This webpage will be updated weekly on Fridays by 12:00pm.
Aztec Lanes - 2825 Martin Way
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/20/2025 | 0 | 0 | 0 | Lettuce, Reach-in: 38 Deg F No violation at time of inspection Reviewing produce and prep "batching" in 3-comp sink. |
Dollar General store 22739 - 401 Myer Street
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 5/20/2025 | 0 | 0 | 0 | Milk cooler, ambient: 41 Degrees F Hot dog cooler, ambient: 40 Degrees F Freezer case, ambient: 10 Degrees F Cheese, reach-in in back: 39 Degrees F No violations at time of inspection Notes: Left vomit/diarrhea cleanup toolkit - written plans must be available at next routine inspection. |
Jack in the Box #8424 - 520 Plum Street
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/20/2025 | 25 | 0 | 25 | #02- Food Worker Cards Current #11- Proper Disposition of Returned Food #21- Proper Cold Holding Temperatures |
Egg patty: hot hold: 187 Deg F Shell egg: off grill: 208 Deg F Sliced tomatoes: walk-in: 46 Deg F Cut lettuce: walk-in: 43 Deg F Cooked chicken: walk-in: 41 Deg F Milk shake mix: Taylor machine: 32 Deg F Sausage patty: hot hold: 209 Deg F 2. FWCs unavailable for more than half of staff. Corrections: Make available upon request valid WA FWCs. 11. Improper disposal of unsafe food. Bin and bag of molded lettuce in walk-in on shelf w/ other foods. Correction: Properly dispose of unsafe food and prevent potential contamination of other foods. CDI- discarded. 21. Improper cold holding of TCS foods. Tomatoes and lettuce in walk-in above : 41 Deg F. Correction: Maintain TCS food in cold holding at or below 41 Deg F. CDI- Rapid chill/cool. 29. Inadequate equipment for temperature control. Upright fridge/ freezer split unit absent thermometer. Correction: provide thermometer. Compliance Schedule: - Provide FWCs for all employees by 6/10/25 (email) - Provide photos of thermometer for split unit by 6/3/2025 |
Jimmy John's #2745 - 901 UNION Ave SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/20/2025 | 15 | 0 | 15 | #02- Food Worker Cards Current #21- Proper Cold Holding Temperatures |
Tuna mix: prep unit bottom: 51 Deg F Beef: prep unit bottom: 50 Deg F Sliced tomatoes: prep unit top: 47 Deg F Shredded lettuce: prep unit top: 46 Deg F Pesto pasta: walk-in: 37 Deg F 2. Invalid FWC, expired FWC. Correction: Maintain valid WA FWC from: www.foodworkercard.wa.gov. Obtain within 10 days 21. Improper cold holding of TCS foods. TCS foods in sandwich prep above 41 Deg F (unit ambient 37 Deg F). Correction: Maintain TCS foods in cold holding at or below 41 Deg F. Ensure foods placed in prep units are 41 Deg F or lower. CDI- Food rapid chilled, replacement being delivered. |
Mountain Grind LLC - 304 BINGHAMPTON ST SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 5/20/2025 | 0 | 0 | 0 | Soft serve mix, beverage air cooler: 39 Degrees F Milk, grista cooler: 42 Degrees F Milk, 2-door merchandiser: 40 Degrees F In-use sanitizer bucket (chlorine): 50PPM Notes: Ensure food workers cards are available at establishment for review Notes: Discussed plans to add toaster + storage area. This must be approved by department. Inspector will email remodel app. -Left vomit and diarrhea cleanup toolkit. Written plans must be available at next routine inspection. |
Subway - 1050 PLUM ST SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/20/2025 | 20 | 10 | 30 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #21- Proper Cold Holding Temperatures #31- Food Properly Labeled #34- Wiping Cloths Properly Used, Stored |
Meatballs: hot hold: 176 Deg F Tuna Mix: sandwich prep: 37 Deg F Rotisserie chicken: sandwich prep: 46 Deg F Steak sandwich: prep: 47 Deg F Egg: under counter unit: 36 Deg F Spinach: sandwich prep: 38 Deg F 1. PIC not designated/ present. Staff not performing duties to maintain AMC. Correction: Designate PIC, ensure knowledgeable and maintain AMC at all times of operation. 2.FWCs absent for all employees, exempt 1, CFPM cert. absent. Correction: Properly maintain valid WA FWCs and CFPM and make available upon request. 21. Improper cold hold of TCS food. Items above insert fill line greater than 41 Deg F. Correction: Maintain TCS in cold holding at or below 41 Deg F. Adhere to insert fill marks. CDI rapid chilled/cooled. 31. Improper labeling of grab-n-go sandwiches, absent quantity, name and place of business, major allergens. Corrections: Provide proper labels for grab-n-go items see WAC 246-215 03610 pgs 52-53. 30. Quat sanitizer undetectable. Correction: Make per manufacturers instruction, 200ppm. CDI-remade. Compliance schedule: -Submit copies of valid WA FWCs and CFPM cert by 6/4/2025 -Provide copies of proper labels by 6/4/25 |
Towneplace Suites - 900 S CAPITOL WAY
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/20/2025 | 15 | 10 | 25 | #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 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Breakfast sandwiches: reheat: 137-164 Deg F Scrambled eggs: hot hold chafer: 145 Deg F Breakfast sandwiches: hot hold chafer: 144 Deg F Boiled eggs: cold hold: insert: 32 Deg F Salsa: cold hold insert: 34 Deg F Milk: merchandiser: 44 Deg F 1. PIC did not demonstrate knowledge/ hot and cold hold temperatures unknown, dish machine sanitizing method unknown, reheat temperatures unknown, and not performing duties to maintain AMC. Correction: PIC to be knowledgeable of food safety requirements and maintain AMC. See WAC 246-215 Pgs 18-19 (provided) 2. FWCs unavailable. Correction: Ensure FWCs are valid and make available upon request. 21. Improper cold holding of TCS foods. Milk in merchandiser greater than 41 Deg F. Unit thermometer reading 42-44 Deg F. Correction: Maintain TCS in cold holding at or below 41 Deg F. 34. Quat sanitizer undetectable in bucket. Correction: Prepare sanitizer per manufacturers instruction (~200ppm) and verify proper concentration using test strip. CDI- remade. 41. Ware washing irreversible registering indicator unavailable to verify proper sanitizing temperatures. Correction: Provide and use Compliance schedule: - Provide valid FWCs by 6/3/25 and ensure available upon request. - Complete cold and hot holding logs daily and submit 5/26/25 and 6/2/25 |
Vic's Pizzeria Eastside - 2124 PACIFIC AVE SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food service establishment | 5/20/2025 | 10 | 0 | 10 | #21- Proper Cold Holding Temperatures |
Fontina cheese: pizza prep top: 48 Deg F Salad mix: salad prep top: 40 Deg F Sliced tomatoes: salad prep bottom: 43 Deg F Sliced tomatoes: walk-in: 35 Deg F Cooked potatoes: pizza prep top: 39 Deg F Pesto sauce: pizza prep top: 44 Deg F Garlic spice oil mix: pizza prep top: 47 Deg F 21. Improper cold holding of TCS food. TCS items double stacked in pizza prep unit top greater that 41 Deg F. Correction: Maintain TCS foods in cold holding at or below 41 Deg F. Do not double stack inserts, adhere to insert fill marks. Compliance schedule: Submit risk control plan 6/3/2025 |
San Francisco Street Bakery - 1320 San Francisco Ave NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/19/2025 | 15 | 5 | 20 | #02- Food Worker Cards Current #06- Adequate Handwashing Facilities #31- Food Properly Labeled |
Sliced tomatoes: prep unit top: 37 Deg F Spinach: prep unit top: 36 Deg F Flavored cream cheese: prep unit top: 40 Deg F Cheesecake: pastry display: 33 Deg F Quinoa salad: grab-n-go merchandiser: 36 Deg F Mascarpone: walk-in: 41 Deg F 2. FWC's unavailable upon request. PIC unable to locate/ provide. Correction: Ensure FWC's one available upon request and one valid. 6. Inadequate handwashing facilities. Handsink used as dump sink and rinsing station. Correction: Prevent potential contamination. Use dedicated handsink for handwashing only. CDI- used as designated only. 31. Improper labels for grab-n-go items. Label absent quantity, name and place of business, major allergens. Correction: Provide labels on grab-n-go items. See WAC: 246-215 03610 (2) pages 52-53. Notes: 44. As handsink was misused and distance to other sinks is inconvenient, additional sinks are being recommended in front counter area. |
Tacos Brothers - 320 E 4th Ave- Amanda's commisary
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 5/19/2025 | 60 | 5 | 65 | #01- PIC Certified by Accredited Program or Compliance with Code #06- Adequate Handwashing Facilities #17- Proper Hot Holding Temperatures #21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF #25- Toxic Substances Properly ID, Stored, Used #29- Adequate Equipment for Temperature Control |
Birria: Stove hot hold: 119 Deg F Rice/beans/meat/onions: steam hot hold: 115-160 Deg F Tomatoes/cheese/ raw meat: prep cold hold: 43-45 Deg F In-use sanitizer (chlorine): >200ppm 1. Could not produce CFPM Certificate, active managerial control not established. One CFPM (with certificate on site) shall be employed to train food workers and manage food safety. Have certificate on site for future inspection and retrain staff on active food safety practices. 6. Hand sink blocked with tub in basin. Hand wash sinks shall remain available at all times and stocked with soap and paper towels. Remove tub. CDI. 17. Multiple items hot held under 135 Deg F. TCS hot held foods shall be kept at 135 Deg F or above at all times. Discard onions and reheat rice and birria. CDI 21. TCS food between 43-45 Deg F in prep cold hold. TCS cold held foods shall be kept at 41 Deg F or below at all times. Adjust thermostat or service unit. 25. In-use chlorine sanitizer over 200ppm. In-use chlorine sanitizer shall be approximately 100ppm. Remake and test solution. 29. Sliced tomatoes placed in prep unit to chill. prep unit is not adequate to chill from ambient temp. Ensure produce prep occurs at commissary an dis chilled to 41 Deg F prior to placing in prep unit. Ensure all mobile food unit forms (restroom, commissary, and commissary logs are submitted within 7 days) Wastewater tank close to over-flowing during inspection. Review wastewater disposal schedule and increase dumping. |
RiteAid #5286 - 905 E Yelm Avenue
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 5/19/2025 | 0 | 0 | 0 | Walk-in ambient: 40 Deg F Freezer ambient: 26 Deg F No violations at time of inspection. Notes: Minimal food on shelves. PIC states store will be closing early June. |
IHOP #667 - 3519 Martin Way
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/19/2025 | 0 | 10 | 10 | #32- Insects, Rodents, Animals Not Present; Entrance Controlled #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized |
Diced tomatoes: upright reach-in: 38 Deg F Diced tomatoes: prep unit top: 32 Deg F Cut melon: prep unit top: 40 Deg F Milk: prep unit bottom: 41 Deg F Sirloin tips: off grill, plated: 167 Deg F Cut lettuce: walk-in: 38 Deg F Sausage links: hot held on grill: 152 Deg F 32. Light visible at base of rear door. Correction: Properly seal as part of pest management 42. Food contact surface improperly cleaned. Vegetable slicer dirty with visible food residue. Correction: Properly clean. Verify absent of food debris. |
Equal Latin Restaurant LLC - 2752 PACIFIC AVE SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/19/2025 | 55 | 0 | 55 | #01- PIC Certified by Accredited Program or Compliance with Code #04- Hands Washed As Required #06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures #23- Proper Consumer Advisory Posted |
Shredded lettuce: prep-unit top: 36 Deg F Cut tomatoes, insert above prep top insert: 51-70 Deg F Cut lettuce: prep unit bottom: 47 Deg F Rice, steam table: 192 Deg F Beans: steam table: 157 Deg F Cooked meats: steam table: 157-174 Deg F 1. PIC not designated for kitchen, AMC not maintained. Correction: PIC to be designated and maintain AMC. See WAC 246-215 pgs 18-19 4. Improper handwashing, employee donned gloved without washing hands after handling raw meat. Employee rinsed raw meat prep sink with gloved hands and returned to food prep without washing hands/ removing soiled gloves. Correction: Wash hands as required when required. (eg. when changing tasks) 6. Inadequate handsink. Sink in accessible, container in basin, bus tub blocking access. Correction: Maintain handsink accessible at all times. CDI- items moved. 21.Improper cold holding of TCS food. Cut tomatoes in inserts above insert in prep unit top (double stacked) above 41 Deg F. Cut lettuce in prep unit bottom above 41 Deg F. Correction: Maintain TCS food in cold holding at or below 41 Deg F. Adhere to fill lines, cease double stacking of TCS foods in prep top. CDI food rapid chilled. 23. Improper consumer advisory. Disclosure statement/ asterisk absent on cooked to order items (e.g. eggs, burgers) Correction: Provide asterisk/ mark (same as reminder statement) on foods cooked to order or served raw. WAC 246-215 pg53 Notes: - Thaw by approved methods only - Ensure species separated during preparation - If cooling by shallow pan method, ensure 2 inches or less food product depth - Store CFPM cert w/FWC, make available upon request |
Curry House Cuisine of India - 8765 TALLON LN NE STE H
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/19/2025 | 0 | 0 | 0 | Rice: Hot hold: 160 Deg F Raw meat/ cooled TCS foods: walk-in cold hold: 38-40 Deg F Tomatoes/ TCS sauces: prep cold hold: 40 Deg F Warewash sani (chlorine): 50 PPM In-use sanitizer (chlorine): 50PPM The walk-in cold hold is at capacity, especially for cooling foods. Consider combing products once cooled to 41 Deg F or below, or decreasing volume. |
Meconi's Italian Subs - 1018 Capitol Way South
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/19/2025 | 40 | 10 | 50 | #01- PIC Certified by Accredited Program or Compliance with Code #04- Hands Washed As Required #21- Proper Cold Holding Temperatures #32- Insects, Rodents, Animals Not Present; Entrance Controlled #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Beef: Grill: 157 Deg F Cut tomatoes: prep unit top: 38 Deg F Potato salad: Prep unit top: 47 Deg F Soup: soup well: 162 Deg F Sliced cheese: prep unit top: 41 Deg F Red sauce: soup well: 172 Deg F 1. PIC not performing duties to maintain AMC, unknowledgeable on dish machine sanitizing method. Correction: PIC to be knowledgeable and maintain AMC. See WAC 246-215 pg18-19 for PIC responsibilities. 4. Improper handwashing. Employee donned new gloves after contacting the sink and returning to grill cooking without washing hands. Several employees washed hands for less than 20 seconds. Correction: Properly wash hands for 20 seconds minimum as required when required (e.g. before donning gloves after changing tasks). 21. Improper cold holding. Potato salad in double insert in prep unit top, greater than 41 Deg F. Correction: Maintain TCS in cold holding at or below 41 Deg F. CDI: rapid chilled, single insert used. 32. Light visible at base of rear exit. Correction: Provide proper door seal as part of pest management. 41. Sanitizer test strips unavailable. Correction: Provide and use. 41. Dish machine (thermal) not tested to verify required sanitizing temperatures. Irreversible temperature indicator absent. Correction: Provide irreversible temperature indicator and use to ensure sanitizing temperature met. Compliance Schedule: Operator to submit risk control plan for long term control of handwashing sink within two weeks by 6/4/2025. Risk control plan to be emailed to operator. |
State & Central - 1415 STATE AVE NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/19/2025 | 30 | 0 | 30 | #19- No Room Temperature Storage #23- Proper Consumer Advisory Posted |
Lettuce wedge: walk-in: 38 Deg F Milk: 2-door under counter Atoza: 41 Deg F Grilled onions: insert on counter: 58 Deg F Chopped lettuce: prep unit top: 39 Deg F Cut lettuce: prep unit bottom: 41 Deg F Sliced tomatoes: prep unit bottom: 40 Deg F Tomato soup: hot hold insert: 152 Deg F 19. TCS stored room temperature. Grilled onions in temperature danger zone on counter. Correction: Maintain TCS foods at or below 41 Deg F, at or below 135 Deg F or properly utilize TAC. CDI- Reheated to 165 Deg F and cooled. 23. Improper consumer advisory. Improper reminder statement, disclosure absent. Correction: Provide proper reminder statement, properly mark WAC 246-215 pg 53-54 |
Boston Harbor Marina - 312 73RD AVE NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/16/2025 | 0 | 0 | 0 | Soup: hot hold: 150 Deg F Mozzarella: Atosa 2-door: 41 Deg F Onions, cooked: prep unit (top): 40-41 Deg F Clam chowder: reheat: 165-168 Deg F |
Stewart's Meats - Olympia Farmer's Market
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 5/16/2025 | 0 | 0 | 0 | Pork/ ground meat: display cold hold #1: 36 Deg F Beef: display cold hold #2: 36-37 Deg F Meat: sliding glass cold hold: 41 Deg F I will check into brick and mortar HACCP/Variance plans for roped product and non-TCS meats. |
Kentucky Fried Chicken / Long John Silvers #748051 - 8030 Martin Way East
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/16/2025 | 0 | 0 | 0 | Chicken thighs, HH: 159 Degrees F Mash potatoes, HH: 163 Degrees F In-use sanitizer: 200-300PPM quat Chicken pot pies, walk-in: 38 Degrees F No items cited Establishment ok well maintained |
Jack in the Box #8319 - 1635 Mottman Road
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/16/2025 | 0 | 0 | 0 | Large burgers: hot hold: 153-161 Deg F Chicken patties: walk-in: 38 Deg F In-use sanitizer: 200ppm quat Tomatoes: TAC: 38 Deg F No items cited. |
Barnes & Noble Booksellers, Inc. - 1530 Black Lake Boulevard
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/16/2025 | 5 | 0 | 5 | #02- Food Worker Cards Current |
Espresso milk fridge ambient: 33 Degrees F In-use sanitizer: 300PPM quat #2- 2-3 employees. FW cards not available or did not have. Have all FW cards present and available for review at all times. |
Sweet Dream Confections - Olympia Farmer's Market (Commissary-Hey Day Café)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit (Cart) Olympia Farmers' Market Booth | 5/16/2025 | 0 | 0 | 0 | In-use sani(chlorine): 100PPM *Hand wash sink on cart not operating. Currently using plumbed hand sink next to market office. Send documentation once cert hand wash is fixed |
Tunawerth LLC - Olympia Farmer's Market
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Olympia Farmers' Market Booth | 5/16/2025 | 15 | 5 | 20 | #21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF #29- Adequate Equipment for Temperature Control |
Cheese, display cold hold: 52 Degrees F Cheese/milk, glass cold hold: 41 Degrees F #21- Product temperate in the diamond display cold hold were 52 Degrees F. Cold held TCs foods shall be kept at 41 Degrees F or below. Turn on unit and monitor temperature. CDI. Repeat. #22- Thermometer missing in diamond display cold hold. All cold hold units shall have accurate, easily readable thermometers in them. Replace promptly and use to monito k #29- Diamond display cold hold missing section of sliding glass door. Equipment for temperature control shall be in food repair. Replace or file within 30 days. |
Rainier High School Concession - 308 2nd Avenue
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Stadium Concession (Fall and Spring Qtr) | 5/16/2025 | 0 | 0 | 0 | Hot dog, homestyle refrigerator: 41 Degrees F Hot dog, roller: 180 Degrees F - 193 Degrees F Cheese, chili, reheating |
South Bay Pub & Eatery - 3323 SOUTH BAY RD NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/16/2025 | 60 | 0 | 60 | #02- Food Worker Cards Current #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #27- Variance Obtained |
Raw whole shell eggs: on ice: 43-55 Deg F Liquid eggs: room temp: >55 Deg F Cut melon: room temp: 57-60 Deg F Caramelized onion: on top of prep unit: 47-48 Deg F Gravy, hollandaise: steam table: > 135 Deg F Egg: cook table: 187 Deg F 2. Some FWCs missing or unavailable. All FWs shall have valid FWC. Correction: Renew or obtain within 14 days. 19. Liquid egg at >55 Deg F, cut melon in fruit cups at 57-60 Deg F, both stored at room temperature and no time monitored. TCS foods shall be stored w/time or temperature control for safety. Correction: Moved to chill in prep unit bottom and walk-in, CDI. 21. Raw whole shell eggs on ice at 43-55 Deg F. Caramelized onions on top of prep unit at 47-48 Deg F. TCS foods shall be cold held at 41 Deg F or below. Correction: PIC fully submerged container on ice. Onions moved to different refrigeration to chill. CDI. 26. Facility did not have written risk control plan for lack of 3-compartment sink as required in letter on 10/3/2024 and at last routine inspection on 11/20/2024. Correction: Submit within 14 days. 27. Facility had vacuum sealed steak (raw) w/o prior approved HACCP Plan. This is a specialized process which requires department review and approval. Correction: Cease process until approved. Inspector will follow up. Notes: Great cooling processes. If CFPM has left facility, please have someone else obtain CFPM within 60 days. |
Taco Bell #35316 - 182 TROSPER RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/16/2025 | 25 | 0 | 25 | #17- Proper Hot Holding Temperatures |
Beans, make line: 110 Degrees F - 153 Degrees F Taco meat, cabinet: 144 Degrees F Chicken nugget, cook temp: 165 Degrees F - 170 Degrees F Potatoes, hot hold cabinet: >135 Degrees F Diced tomatoes, make line:41 Degrees F Pico de gallo, walk-in: 41 Degrees F #17- Beans in hot hold at 110 Degrees F - 153 Degrees F. TCS foods shall be hot held at 135 Degrees F or above. Correction: PIC reheated beans to 165 Degrees F. CDI. Stir frequently to distribute heat. Notes: Back sink HW had warm water, thank you. |
Rainier Chevron - 16518 Yelm Avenue S
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 5/15/2025 | 10 | 5 | 15 | #06- Adequate Handwashing Facilities #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Milk: walk-in: 40 Deg F Walk-in: ambient: 39 Deg F 6. Restroom hand sink absent hot water. All handwashing sinks must be equipped with hot water. Correction: Due to repeat violation, Install hot water booster within 2 weeks or otherwise service plumbing to ensure hot water is available, or by 5/29/2025. 41. No test strips available for warewashing. All food utensils + contact surfaces (ie. ice scoop + coffee thermos) must be properly washed/ rinsed/ sanitized and test strips must be available. Correction: purchase and utilize test strips to properly wash/rinse/sanitize food utensils and ensure sanitizer is at appropriate concentration. Note: - Left vomit and diarrhea handout. Written plans and kit must be available at next routine inspection. - All employees which handle coffee, ice, must possess food worker card. www.foodworkercard.wa.gov |
La Patrona - 5409 Capitol Boulevard S.
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/15/2025 | 50 | 0 | 50 | #16- Proper Cooling Procedures #17- Proper Hot Holding Temperatures |
Cooked peppers: grill, hot hold: 90 Deg F Cooked beans: steam table: 118-161 Deg F Salsa: on ice: 39-41 Deg F Cooked meat: covered >2": walk-in: 103 Deg F Chicken: cook temp: 178 Deg F Cut cabbage: walk-in: 41 Deg F Milk: glass door cold hold: <41 Deg F 16. Cooked meat cooling in >2" amount and covered in walk-in at 103 Deg F. Other TCS food covered w/lid, w/ visible condensation. TCS foods shall be cooled in 2" or less, uncovered, until 41 Deg F or below, or by other approved method. Correction: Foods reheated to 165 Deg F, CDI. Train staff again on proper cooling procedures. 17. Cooked peppers @ 90 Deg F on grill. Beans @ 118-161 Deg F in steam table. TSC foods shall be hot held at 135 Deg F or above. Correction: Reheated to 165 Deg F, CDI. Ensure foods are stirred frequently. Notes: - Designate one sink for HW and one for dumping in bar area. - Inspector will follow up regarding vacuum sealed meats. |
Lemongrass Café, The - 5801 Capitol Blvd SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/15/2025 | 35 | 0 | 35 | #16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures |
Chicken: cook temp: >165 Deg F Rice noodles, heated: 2-door: 48 Deg F Chicken: 2" uncovered cooling: walk-in Tofu, bean sprouts: prep unit (top): 51 Deg F Rice: rice cooker: >135 Deg F Half and half: bar cold hold: 38 Deg F 16. Rice noodles heated for spring rolls were covered cooling in a top-bottom cold hold and at 48 Deg F. TCS foods shall be cooled in 2" amounts uncovered until 41 Deg F or other approved method. Correction: Container uncovered, had been heated slightly for spring roll order. Recommend utilizing time as a control, left template. 21. Tofu and bean sprouts in prep unit > 41 Deg F. TCS foods shall be cold held at 41 Deg F or below. Correction: Chill to 41 Deg F. Shut lids to chill. Note: Observed all FW's had improved handwashing, great job. |
Holy Grounds - 106 FIRST ST S
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 5/15/2025 | 0 | 0 | 0 | Milk: homestyle fridge: 38 Deg F In-use sanitizer: bucket chlorine: 150ppm Well-maintained facility, no violations at time of inspection. Notes: - Inspector approved new equipment to be purchased to comply with risk control plan. - If establishment continues to utilize temp logs and refrigerator equipment continues to maintain foods at 41 Deg F or below, replacement is not required at this time. Hand sink approved to be purchased and installed per risk control plan layout within 30 days. - Left vomit and diarrhea handout. Ensure kit/ plan are available at next inspection. |
Espresso Stop Yelm, LLC - 1008 YELM AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 5/14/2025 | 0 | 0 | 0 | Milk, whipped cream: under counter: 41 Deg F Breakfast burrito: reach-in: 30 Deg F Reach-in: ambient: 38 Deg F In-use sanitizer bucket: chlorine 200ppm No violations at time of inspection. Notes: - Staff mentioned entire plumbing was serviced and no hot water issues since. - Vomit and diarrhea kit not easily reachable and written plan not fully filled out (missing person responsible for cleanup and training method for staff.) |
Golf Club at Hawks Prairie - 8383 Vicwood Lane
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/14/2025 | 0 | 8 | 8 | #30- Proper Thawing Methods Used #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Cut melon: produce walk-in < 41 Deg F TCS foods: walk-in <41 Deg F Deli meat: prep unit (top): <41 Deg F Ground beef: cook temp: 193-212 Deg F Bar warewash: chlorine: 0ppm 30. Raw meat thawing at room temperature & submerged in water but water not running. Thawing shall occur by approved method. Correction: Moved meat to walk-in and turned on water so it was fully submerged under running water. CDI. 41. Bar warewash sanitizer 0ppm. Chlorine sanitizer shall be maintained at 50-100ppm. Correction: Utilize warewash in kitchen. Notes: Risk control plan required since no 3-compartment sink is present. Discussed cooling, handwashing, and datemarking. PIC working on CFPM course. |
Koibito Japanese Restaurant - 7205 Old Hwy 99 SW Ste 102
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/14/2025 | 45 | 0 | 45 | #06- Adequate Handwashing Facilities #16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures |
Chicken, hot hold: 153 Degrees F Rice, rice cooker: >135 Degrees F Shrimp, sushi bar cold hold: <41 Degrees F Tofu, prep unit (top): 53 Degrees F - 54 Degrees F #6- HW sink in back has dirty dishes in it. HW sinks shall remain clear and shall be used only for handwashing. Correction: Removed lids, CDI. Ensure FWs keep sink clear. #16- Cooked white rice (not acidify) wrapped in plastic wrap with visible condensation cooled in 2-door fridge. Shrimp tempura reportedly cooled covered. TCS foods shall be cooled by approved method. Correction: Foods discarded, CDI. Ensure TCS foods are cooled using 2" amounts uncovered. Do not cool in prep unit. #21- Tofu container sitting on top of prep unit with tofu at 53 Degrees F - 54 Degrees F. TCS foods shall be cold held at 41 Degrees F or below. Correction: Chill to 41 Degrees F Notes: Ensure raw eggs are stored below ready to eat foods. Ensure rice PH does not remain above 4.20 after acidification. |
Tacos California - Martin Way #4 - 1302 TRACEY ST SE (Commissary CA Tacos) / C41614C
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 5/14/2025 | 10 | 0 | 10 | #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Ground beef: 2-door reach-in: 37 Deg F Sour cream: prep unit top: 40 Deg F Cooked meat: prep unit bottom: 38 Deg F Cooked rice: steam table: 171 Deg F Cooked meats: steam table: 173- 192 Deg F 26. Non-compliance with permit conditions. Improperly hauling waste water. Delivery driver hauls 5 gallon buckets of waste water back to commissary from truck several times weekly (per operator). Commissary use log absent, compliance schedule by 5/28/25. Correction: Cease hauling waste water by unapproved methods, per email dispose of waste water at LOTT or commissary by approved method. Complete commissary use log and maintain on truck as required. Compliance schedule: Submit disposal plan by 5/28/25. |
Oyster House - 320 4TH AVE W
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/14/2025 | 40 | 0 | 40 | #12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction #18- Proper Cooking Time and Temperature; Proper Use of Non-Continuous Cooking #21- Proper Cold Holding Temperatures |
Rice/ potatoes: Hot hold: 140 Deg F Roast beef: prep cold hold: 50-53 Deg F Cooled TCS foods/ raw meat: walk-in cold hold: 37 Deg F Salmon: Cooking temp: 100 Deg F Warewash temp: 160 Deg F In-use sanitizer (quat): 300ppm 12. Shellstock not marked with correct dates. Shell stock shall be marked with date that first and last product is sold or discarded. Mark dates on all future shellstock tags. 18. Salmon temped at 100 Deg F for cooking temperature. Unless ordered undercooked with appropriate consumer advisory, all raw products shall reach their required cooking temperatures. Place product back on grill to ensure 145 Deg F or above. CDI. 21. Roast beef in the small prep cold hold was 50-53 Deg F. TCS cold held foods shall be kept at 41 Deg F or below. Move product to ensure its below fill line and keep lid closed. Repeat. CDI. - While items on menu are marked, it's not clear what can be ordered undercooked and what is offered gluten free. When menu is reprinted, ensure this is more clear. |
Ma and Pa's Family Diner - 203 YELM AVE Bldg 1,2,3
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/14/2025 | 15 | 0 | 15 | #20- Proper Reheating Procedures for Hot Holding |
Chicken tender: cook temp: 180 Deg F Diced tomatoes: prep unit: 39 Deg F Ham: prep unit: 40 Deg F Gravy: reheating: 118 Deg F Milk: bar fridge: 41 Deg F Creamer: merchandizer: 42 Deg F Potatoes: reach-in: 39 Deg F 20. Gravy observed being reheated on edge of top grill. All commercially prepared foods (like canned gravy) being reheated for hot holding must be rapidly heated to 135 Deg f. Correction: Move gravy to induction stovetop for rapid reheat and ensure being hot held at 135 Deg f or above at all times. Gravy must always be reheated this way before moved to appropriate hot-holding equipment. Notes: Left vomit and diarrhea tool kit. Ensure this is available at next routine inspection. |
Two Sisters Coffee Company - 1025 UNION AVE SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 5/14/2025 | 40 | 10 | 50 | #01- PIC Certified by Accredited Program or Compliance with Code #04- Hands Washed As Required #21- Proper Cold Holding Temperatures #31- Food Properly Labeled #34- Wiping Cloths Properly Used, Stored |
Heavy cream, under counter unit 41 Degrees F Milk, under counter unit: 59 Degrees F Chicken sandwich, grab n go unit: 38 Degrees F #1- PIC unknowledgeable of cold holding temperature requirements, AMC not performed as demonstrated in violations. Correction: PIC to be knowledgeable on food safety requirements and perform duties to maintain AMC. See WAC 246-215 pg. 18-19. #4- Improper handwashing. Employee donned glove without properly washing hands after changing tasks (payment to food prep) Correction: Properly wash hands as required when required. CDI- Hand washed both hands gloved #21- Improper cold holding of TCS food. Milk in under counter unit greater than 41 Degrees F. Correction: Maintain TCs in cold holding at or below 41 Degrees F. Verify with internal food temps. CDI- Operator removed from sale/service, discarded. #31- Improper labeling of grab n go items, made at primary location. Absent name and location of manufacturer, allergens, quality. Correction: Provide proper labels or relocate foods to be given to customers by employee. #34- Sanitizer not made at time of inspection. Correction: Maintain proper sanitizer at all times of operation. CDI- Made and tested |
Cutz Butchery - 510 COLUMBIA ST SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Butchery | 5/14/2025 | 10 | 0 | 10 | #27- Variance Obtained |
Meat: Display case cold hold: 34-39 Deg F Meat: walk-in cold hold: 37 Deg F In-use sanitizer (chlorine): 100ppm 27. RTE products repackaged and vacuum sealed on site. Current HACCP plan is approved for vacuum sealing raw meat and produce only. A variance is likely needed for these products: cease process. CDI repeat. |
Burger King #7938 - 4830 YELM HWY SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/13/2025 | 10 | 0 | 10 | #02- Food Worker Cards Current #22- Accurate Thermometer Provided for PHF |
Beef patty, 5 point cook temp: 160 Degrees F - 173 Degrees F Sliced tomatoes, walk-in: 41 Degrees F Dairy, under counter unit: 41 Degrees F Soft serve mix, milkshake machine: 41 Degrees F #2- Multiple FWCs expired. All FWs shall have valid WA FWC. Correction: Develop system and ensure all workers have UTD card. #22- Ambient thermometer and digital read for walk-in broken. Under counter unit missing thermometer. These are required. Correction: Repeat, promptly equip and email verification by 5/27/25. Note: Ensure FWs are properly using time as a control with stickers for tomatoes and lettuce. |
Puerto Vallarta Restaurant - 802 Yelm Avenue West
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment and Tavern | 5/13/2025 | 40 | 0 | 40 | #01- PIC Certified by Accredited Program or Compliance with Code #06- Adequate Handwashing Facilities #17- Proper Hot Holding Temperatures |
Beans, hot hold: 113 Degrees F - 140 Degrees F Beans, reheated: 170 Degrees F Shrimp, cook temp: 166 Degrees F Rice, walk-in: 41 Degrees F Chicken fajita, hot held: 140 Degrees F Diced tomatoes, prep unit: 38 Degrees F #1- Person in charge not present. No active managerial control of red risks. All food establishments must have an acting person in charge at all times whom demonstrates food safety knowledge and maintains active managerial control. Corrective action: Due to repeat red violation, compliance schedule established will be implementation of how current CFPM will train PIC staff on duties control systems. Note: One staff member has CFPM but reported no active roll training PICs. Documentation of training plan will be required to be submitted within two weeks, or by May 23, 2025 or enroll alternate PIC in CFPM course. #6-Hand wash sink at back of house had hot water turned off at time of inspection. FW reported it leaks, so it turned off. Hand wash sink at grill observed with food debris. All hand wash sinks must be equipped with hot water and must be used for hand washing only. Corrective action: Repair sink at bark within 2 weeks or by May 23, 2025 and ensure not using front hand sink as dump sink. *Replace paper towels at bar sink. #17- Bens in hot hold unit at 113 Degrees F - 140 Degrees F. Tamales on store below 135 Degrees F. Proper hot holding temps are 135 Degrees F or above. Corrected: FW reheated beans to 170 Degrees F and discarded tamales. Corrective action: Ensure fully reheating foods at all times before placing in hot hold monitor regularly FW replaced lids which were not present at beginning of inspection. Left vomit and diarrhea cleanup toolkit. Ensure written plans and associated kit are available at next routine inspection. |
Pizza Hut #033696 - 4660 WHITMAN LN SE Suite F
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/13/2025 | 0 | 0 | 0 | Sausage, pepperoni: make line: 41 Deg F Sausage: walk-in: 38 Deg F Traditional wings: Traulsen 1-door: 38 Deg F Notes: Front HW sink re-caulked, thank you. Discussed employee illness policy & cook temps for boneless wings. |
Pizza Hut #024624 - 1412 Yelm Avenue Building C
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/13/2025 | 10 | 8 | 18 | #06- Adequate Handwashing Facilities #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #43- Nonfood-Contact Surfaces Maintained and Clean |
Chicken wings, cook temp: 182 Degrees F - 209 Degrees F Chicken wing box cooler: 38 Degrees F Diced chicken, prep top: 40 Degrees F Chicken, walk-in: 36 Degrees F Sausage + pepperoni, prep top: 39 Degrees F Calzone cook temp: 168 Degrees F - 188 Degrees F In use sanitizer before corrected; 0PPM quat, In use sanitizer after correction; 200PPM quat Ware wash sanitizer before correction, 0PPM chlorine, ware wash sanitizer after correction, 200PPM chlorine #6- Handwash sink at front of house in bar without hot water. Handwash sink in kitchen at front takes 30 seconds each time the lever is pushed to reach appropriate temperatures. All hand washing sinks must have hot water available. Corrective action: Service both sinks which are not reaching hot temps by applying a booster or other necessary plumbing fixes. This must be addressed by May 23,2025 or within 2 weeks. #41- Ware wash machine registering 0PPM chlorine. In use sanitizer buckets made fresh registering 0PPM quat. All ware washing facilities sanitizer must have sanitizer which dispenses appropriately. Correction on site: PIC replaced empty chlorine bottle dispensing to ware wash and primed line. New PPM is 200. PIC identified detergent and sanitizer lines mixed up at dispensing station and fixed issue. Corrective action: Ensure staff are trained appropriately and use test strips regularly to ensure proper sanitizer concentration are dispensed. #43- Non-food contact surfaces not maintained clean, visible build up on multiple surfaces. Facilities must be maintained cleaned. Corrective action: Address cleaning schedule and make adjustments for improvement. Note: Ensure vomit + diarrhea cleanup plan is available for the associated kit. |
Canna Cabana Subs & Shakes - 4660 WHITMAN LN SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/13/2025 | 0 | 0 | 0 | Sliced tomatoes: Atosa prep unit #1: 40-41 Deg F Meatballs: Atosa 2-door: 41 Deg F In-use sanitizer: chlorine: 100ppm Discussed produce washing & slicer cleaning procedures. Facility had V&D kit & is working on CFPM. |
Julia's Bakery LLC - 7209 Martin Way E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/13/2025 | 0 | 5 | 5 | #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Merchandiser with flan: 38 Degrees F In-use sanitizer 100PPM #41- Obtain test paper to prepare and monitor sanitizer at 100PPM chlorine. Obtain test paper in 2 weeks. Note: Record cooling of wrapped tamales temperature. Clock temperature at 2 hours the temp must by 70 Degrees F in 2 hours and reach 41 Degrees F in 4 more hours. |
Fiesta Taco 3 (24858AH) - 2400 Harrison Ave NW - commissary
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment - Mobile Food Unit | 5/13/2025 | 5 | 0 | 5 | #02- Food Worker Cards Current |
Shredded lettuce: prep unit top: 36 Deg F Green salsa: prep unit bottom: 38 Deg F Rice: steam table: 171 Deg F Tongue: 1-door upright: 41 Deg F Cooked meat: steam table: 157 Deg F 2. Expired FWC 1/2025. Correction: Obtain valid FWC at www.foodworkercard.wa.gov |
Bailey's IGA - 10333 State Highway 12 SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/12/2025 | 45 | 5 | 50 | #01- PIC Certified by Accredited Program or Compliance with Code #17- Proper Hot Holding Temperatures #21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized |
Rotisserie chicken: grab-n-go case: 130 Deg F Deep fried: hot hold case: 121 Deg F Fried chicken: hot hold case: 152 Deg F Cooked chicken: walk-in: 41 Deg F All cold salads: salad display case: 46-50 Deg F Deli meat chub: deli meat case: 46 Deg F Premade salads, walk-in: 40 Deg F 1. PIC not demonstrating food safety knowledge (eg. hot holding reconditioning) and not performing duties to maintain active managerial control (AMC). Correction: PIC to demonstrate food safety knowledge and perform duties to maintain AMC. Ensure CFPM on staff. 17. Improper hot holding of TCS foods. rotizzerie chicken in grab-n-go unit and deep fried items near deli hot hold case door. Less than 135 Deg F. Correction: Maintain TCS in hot holding at or above 135 Deg F. Take internal food temps multiple times daily. Verify unit functionality. CDI reheat to 165 Deg F. 21. Improper cold holding of TCS foods. Foods in salad display, deli-meat display above 41 Deg F. correction: maintain TCS foods in cold holding at or below 41 Deg F. Verify internal food temps multiple times daily. 22. Unit thermometers absent, internal food temps not taken. Correction: Provide unit thermometers. Take internal food temps with probe thermometer daily (multiple times 2-3x) 42. Food contact surfaces not properly cleaned, visible food debris on slicer. Correction: Clean equipment and verify. Provide brushes/ tools to facilitate proper cleaning. Compliance schedule required for red high risk violations 17,21. Submit long term risk control plan for hot and cold holding by 5/26/2025. Inspector to email risk control form. |
Dairy Queen - 1202 Yelm Avenue
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/12/2025 | 10 | 0 | 10 | #21- Proper Cold Holding Temperatures |
Gravy: hot hold: 148 Deg F Beef patty: 5pt cook temp: 166-179 Deg F Chicken tender: hot hold: 142-156 Deg F Sliced tomatoes: prep units (multiple): 45 Deg F Soft Serve: 36 Deg F Cake fridge: ambient: -7 Deg F 21. Sliced + diced tomatoes in multiple prep units at 45 Deg F. All TCS foods must be cold held at 41 Deg F or below, Corrective action: discussed with PIC and FW prepping enough ahead of time so tomatoes can rapidly cool in walk-in to 41 Deg F or below before being placed in prep unit. Note: Vomit and diarrhea cleanup plans posted. Ensure an absorbant material is provided in kit per cleanup instructions. |
Highway 12 Drive-in - 10220 12 SR SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/12/2025 | 5 | 5 | 10 | #02- Food Worker Cards Current #29- Adequate Equipment for Temperature Control |
Ice cream mix, ice cream machine: 36 Deg F Burger patty: grill/ spatula: 172-195 Deg F Sliced tomatoes: prep unit top: 41 Deg F Cut bagged lettuce: prep unit bottom: 40 Deg F Milk: merchandiser 2-door, storage area: 40 Deg F Bagged lettuce: 2-door merchandiser in storage area: 40 Deg F 2. Expired food worker card. Correction: Obtain valid WA FWC by 5/26/25. 29. Inadequate equipment for temperature control. Merchandiser used for open TCS foods. Correction: Replace merchandiser by 11/22/25. Submit spec sheet for approval before installing, or relocate foods. |
Boogie Beans - No Commissary
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 5/10/2025 | 0 | 0 | 0 | Half & half: 1-door cold hold: 38 Deg F In-use sanitizer: 100 PPM Chlorine No items cited Note: Discussed w/PICs vomit and diarrhea plan & kit. Ensure kit/plan by next routine. |
Safeway #1619 - 1109 Yelm Avenue East
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Produce Cutting Area | 5/9/2025 | 0 | 0 | 0 | Cut cantaloupe: customer aisle: 39 Deg F Cut pineapple: prep area: 39 Deg F In-use sanitizer: spray: quat 150ppm No violations in produce area at time of inspection. Food worker accurately described produce washing/ rinsing procedure. |
|
| Bakery | 5/9/2025 | 0 | 0 | 0 | Cheesecake: walk-in: 39 Deg F Cheesecake: active prep: 41 Deg F In-use sanitizer spray: 200ppm quat No violations at time of inspection |
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| Coffee Shop | 5/9/2025 | 0 | 0 | 0 | Milk: under counter at front: 39-40 Deg F Sweet cream: under counter at back: 42 Deg F In-use sanitizer spray: quat 150ppm 3-comp sanitizer: quat 150ppm Discussed date-marking requirements with staff. |
Grocery Outlet - 1000 YELM AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 5/9/2025 | 0 | 0 | 0 | Meat: island cold hold at front: 39 Deg F Milk/ produce: wlak-in: 39 Deg F Meat: walk-in: 40 Deg F Cheese: cooler: 31 Deg F No violations at time of inspection. Note: Vomit and diarrhea cleanup plan available. FW unsure where kit is. All employees shall be trained in how to handle events of vomit and diarrhea and kit must be available. Ensure this is at next routine inspection. |
Travelin Toms of Tenino -
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile food unit | 5/9/2025 | 0 | 0 | 0 | Half & half: cold hold: < 41 Deg F In-use sanitizer: 300ppm quat No items cited |
VFW Geo Pendarius Post #5878 - 285 Sussex
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Drinking Establishment | 5/9/2025 | 0 | 5 | 5 | #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Half & half: under counter cold hold: 39 Deg F DW sanitizing solution 75ppm In-use sanitizer 75ppm 41. No test strips available. Test strips shall be available & used to verify concentration of sanitizer (~ 100ppm chlorine). Correction: Obtain test strips. Note: Warewash machine had 0ppm sanitizer concentration. PIC mentioned employees sanitize manually after warewashing. Note: If making foods (wraps, etc.) for events such as BINGO a permit category change or temp permit will be required. |
Kona Ice of Yelm #3 (KEV1786) - (KEV1786)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 5/9/2025 | 0 | 0 | 0 | No TCS food In-use sanitizer: 300ppm quat Note: Condensed milk shelf stable until opened, MFU utilizes TAAPHC and discards 4 hrs after opening No items cited at time of inspection |
Safeway #1619 - 1109 Yelm Avenue East
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Meat Market | 5/9/2025 | 0 | 0 | 0 | Raw chicken: display case: 39 Deg F Raw beef: display case: 38 Deg F Crab: display case: 38 Deg F Meat: walk-in: 38 Deg F No violations in meat market at time of inspection. |
Chinatown Cafe - 1908 4TH AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/9/2025 | 35 | 5 | 40 | #04- Hands Washed As Required #21- Proper Cold Holding Temperatures #44- Plumbing Properly Sized, Installed, and Maintained |
Egg drop soup: hot hold: 172 Deg F Rice: rice cooker Rice: container in 2-door unit: 40 Deg F Rice and chicken: grab-n-go unit: 46 Deg F Cooked noodles: wok: 183 Deg F No foods: walk-in Egg rolls: grab-n-go unit: 40 Deg F Egg drop soup: grab-n-go unit: 39 Deg F 4. Improper handwashing, employee washed gloved hands. Correction: Properly wash hands as required when required. Remove gloves before washing hands. CDI: rewashed hands. 21. Improper cold holding temperatures. TCS in grab-n-go unit above 41 Deg F. Correction: Maintain TCS foods in cold holding at or below 41 Deg F, monitor temperatures daily. CDI- rapid chilled. 44. Inadequate hot water at 3-comp sink, less than 110 Deg F in basin. Correction: repair to provide 110 Deg F in basin for warewashing. |
Golden Hour Tea - 502 E 4TH AVE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment Tea House | 5/9/2025 | 5 | 0 | 5 | #02- Food Worker Cards Current |
Oat milk: cold hold unit: 40 Deg F Warewash sanitizer: quat: 200ppm 2. Food worker card expired. All food workers shall have current food worker cards available at all times. Retake within 14 days. -Once col hold prep is fixed, move TCS milks to that unit. - Use room temperature water (~70 Deg F) for sanitizer, as strips may not read when temperatures are too high. |
Safeway #1619 - 1109 Yelm Avenue East
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli | 5/9/2025 | 5 | 0 | 5 | #17- Proper Hot Holding Temperatures |
Deli meat: island: 41 Deg F Chicken: rotisserie: walk-in: 39 Deg F Orange chicken: hot hold: 130-135 Deg F Sliced tomatoes: prep unit: 38 Deg F Chicken caesar salad: island: 40 Deg F In-use sanitizer: spray bottle: 200ppm quat 17. Orange chicken in hot hold at temps below 135 Deg F. All foods being hot held must stay at 135 Deg F or above. Correction: PIC stirred foods so redistribution of heat occurs. New temps 140-146 Deg F. Corrective actions: Due to age of hot-holding unit, ensure temp gauge is marked so all staff set to correct setting and check food temps regularly during rush hour to ensure maintaining 135 Deg F or above at all times. |
| Grocery Stores & Confectioneries | 5/9/2025 | 5 | 0 | 5 | #02- Food Worker Cards Current |
Milk cooler: ambient: 37 Deg F 2. Several food worker cards expired. All food workers must have valid WA food worker cards that are available for review at all times. Correction: develop system to ensure they are renewed accordingly. Discard old, expired and previous employee cards. Note: Discussed vomit & diarrhea cleanup plan requirements and left handout. This is a code requirement and must be available at next routine inspection. |
Tenino 76 Food Mart - 397 SUSSEX AVE W
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 5/9/2025 | 10 | 15 | 25 | #06- Adequate Handwashing Facilities #34- Wiping Cloths Properly Used, Stored #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized #44- Plumbing Properly Sized, Installed, and Maintained |
Pizza pocket: hot hold: >139 Deg F Dairy: merchandiser: ambient: 38 Deg F Corn dog: True 2-door cold hold: 38 Deg F 6. Inadequate handwashing facilities, HW sink blocked by display. Handwashing facilities shall not be blocked or used as anything but a hand sink to ensure employees adequately wash their hands. Correction: PIC moved display, repeat violation. Submit documentation by 5/23/25 of signage stating "do not block hand sink" to avoid reinspection w/ fee. 34. In-use sanitizer not made @ time of inspection. While food prep/ handling occurs, sanitizer shall be made & utilized to prevent contamination. Correction: PIC made sanitizer & used test strips to verify concentration. 50ppm chlorine. 42. Food contact surfaces not properly cleaned, Ice machine inside surface has mold-like substance. All food contact surfaces shall be properly cleaned and sanitized to ensure no contamination occurs. Correction: Clean properly & set up routine cleaning schedule. 44. Plumbing improperly maintained, 1- comp in 3- comp directly drained, hand wash sink plumbing leaks water from walls when running. All compartments within 3-comp sink shall be indirectly drained to ensure no sewage back-up contaminates compartment. Corrections: Shorten drain pipe to create air gap and fix leak from hand sink within 30 days. Notes: - PIC mentioned no foods are cooled, FE can submit risk category change form to lower to medium risk. - Discussed w/ PIC V&D plan and kit. Ensure both are available at next routine. |
Panda Express #1219 - 1320 Marvin Road NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/8/2025 | 0 | 0 | 0 | Raw meat/ produce/ cooled TCS food: walk-in cold hold: 35-38 Deg F Produce: prep cold hold: 40 Deg F Fried Rice: hot hold: 135-150 Deg F Chicken: cooking temp: 180 Deg F Warewash sani (quat): 300ppm -No longer catering, will email to confirm closure. |
Subway - 1304 E YELM AVE Suite A-101
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/8/2025 | 15 | 0 | 15 | #02- Food Worker Cards Current #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Sliced tomatoes, prep top: 40 Degrees F Deli meats, prep top: 39 Degrees F Tuna, prep top: 41 Degrees F Deli meats, walk-in: 38 Degrees F Meatballs, hot hold: 178 Degrees F In-use sanitizer bucket quat: 200PPM #2- Food worker cards not available for review. One employee with food solutions card. All food workers must possess and maintain valid WA state food worker card. Correction: Maintain food worker cards at facility so they are available for review al all times and ensure obtained from foodworkercard.wa.gov site. #26- Vomit and diarrhea kit unavailable. Plan states located on chemical shelf but was not. All food establishments must have V/D kit available for cleanup of vomit and diarrhea to help control the spread of norovirus. Corrective action replace kit or update plan with current location. Note: Due to repeat red violation of missing food worker cards a compliance schedule will be established. To satisfy this compliance, health inspector will step by within 2 weeks to verify copes of food worker cards are available for review |
IHOP #1732 - 1520 Cooper Point Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/8/2025 | 0 | 0 | 0 | Sliced tomatoes, top of prep: 38 Deg F Chicken: reach-in: 37 Deg F Diced tomatoes: walk-in: 38 Deg F In-use sanitizer: 300-400 ppm quat DW machine sanitizer: 100ppm chlorine Liquid eggs: reach-in: 39 Deg F No Items Cited |
Grill at 507, The - 608 YELM AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/8/2025 | 0 | 0 | 0 | Sliced tomatoes, prep top 1: 40 Degrees F Sliced tomatoes, prep top 2: 39 Degrees F Cooled meats, reach-in: 39 Degrees F Guacamole, prep unit 3: 42 Degrees F Raw beef, raw meat prep unit: 39 Degrees F In-use sanitizer bucket chlorine 150PPM Ware wash machine chlorine: 150PPM No violations at time of inspection Note: Vomit and diarrhea cleanup kit template left. Ensure this is available at next routine inspection. May share kit with taproom but must have separate plan. |
507 Taproom & Filling Station - 608 YELM AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Drinking Establishment | 5/8/2025 | 0 | 0 | 0 | Cold hold ambient: 39 Degrees F No violations at time of inspection. Will email vomit/diarrhea cleanup handout. This must be available at next routine inspection |
Subway - 1001 COOPER POINT RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/8/2025 | 5 | 0 | 5 | #21- Proper Cold Holding Temperatures |
Meatballs, hot hold: 145 Degrees F Chicken soup, hot hold: 170 Degrees F Shredded lettuce, prep unit: 43 Degrees F Sliced tomatoes, prep top: 43 Degrees F - 45 Degrees F Diced chicken, prep top: 44 Degrees F Sliced tomatoes, walk-in: 39 Degrees F #21- Multiple TCS foods above 41 Degrees F in prep top unit. All time and temperature for safety (TCS) foods must be cold-held at 41 Degrees F or below. Correction: Shut prep unit lids when not in use to maintain 41 Degrees F or below and cheek temps of TCS food items periodically throughout shift to ensure unit is working. Left vomit and diarrhea cleanup handout. Ensure this is available at next routine inspection |
Akashic - 600 Franklin St SE - commissary Three Magnets Brewing
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 5/7/2025 | 20 | 8 | 28 | #14- Raw Meats Away from RTE Food; Species Separated #21- Proper Cold Holding Temperatures #23- Proper Consumer Advisory Posted #31- Food Properly Labeled #37- In-use Utensils Properly Stored |
* Compliance schedule: Submit risk control plan for cold holding by 5/21/2025* Salad greens: prep unit bottom: 40 Deg F Paneer: 1-door upright: 40 Deg F Bokchoy: prep-unit top: 47 Deg F 14. Raw meats above ready to eat food. Raw eggs above ready to eat food. Correction: store raw eggs below ready to eat foods. CDI- relocated. 21. Improper cold holding of TCS food. Bok choy above 41 Deg F in prep unit. Correction: Maintain TCS in cold holding at or below 41 Deg F. Ensure unit is properly used. 23. Improper consumer advisory. Items cooked to order not properly marked. Correction: Provide mark (asterisk *) as disclosure of food cooked to order (e.g. burgers) 31. Unlabeled food bottles. Correction: Label food bottles. 37. Utensils stored in room temp water. Correction: Properly store (Hot, cold, dry) |
Tahoma Valley Golf Course, Bar & Grill - 15425 MOSMAN AVE SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/7/2025 | 15 | 0 | 15 | #14- Raw Meats Away from RTE Food; Species Separated #21- Proper Cold Holding Temperatures |
Sliced tomatoes: walk-in: 38 Deg F Sliced tomatoes: prep top behind bar: 45-50 Deg F Deli ham: prep top at grill: 40 Deg F Mashed potatoes: hot hold 3-unit: 138 Deg F Deli ham: under prep unit: 36 Deg F Clam chowder: hot hold crock: 178 Deg F Beef patty: 5pt cook temp: 169-182 Deg F 14. Raw shelled eggs observed in walk-in above ready-to-eat tomatoes. All raw animal products must be stored below/ away from RTE foods. Correction: Move eggs below or arrange so RTE foods are not below. 21. Various TCS foods (lettuce, tomato, cheese) at temperatures of 45-50 Deg F in True brand prep top behind bar. All TCS foods being held cold must be 41 Deg F or less. Correction: Repair or replace unit and monitor foods regularly to ensure they are maintained at 41 Deg F or below. |
Wendy's #121 - 7540 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment` | 5/7/2025 | 15 | 0 | 15 | #02- Food Worker Cards Current #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Large hamburgers: Hot Hold: 157 Deg F Sliced tomatoes: TAC: 39 Deg F TAC foods: chicken nuggets, lettuce, tomatoes, cheese In-use sanitizer: 300ppm quat 2.FWC not available for all employees. Have available at all times for review and maintain validity before expiration dates. 26. Initial heating for chili was not being followed per SOP. Correction: Reheat to 165 Deg F, performed on grill Notes: Warewash machine sanitizing rinse: 100ppm Chlorine |
Safeway #1464 - 3215 Harrison Ave NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Bakery | 5/7/2025 | 0 | 5 | 5 | #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Walk-in: ambient: <41 Deg F Open air: ambient: <41 Deg F In-use sanitizer: 300 ppm quat DW sanitizer temperature: 136 Deg F 41. DW sanitizing temp inadequate, 136 Deg F. DW sanitizing temp shall be at least 160 Deg F. Correction, hand wash, rinse, sanitize dishes, or utilize deli DW until fixed. PIC placed work order. |
| Coffee Shop | 5/7/2025 | 0 | 0 | 0 | Half & half: under counter #1: 39 Deg F Milk: under counter #2: 38 Deg F Protein pucks: 39 Deg F In-use sanitizer: 300ppm quat No items cited. |
SK Market LLC - 221 Washington St NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 5/7/2025 | 45 | 5 | 50 | #01- PIC Certified by Accredited Program or Compliance with Code #06- Adequate Handwashing Facilities #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored |
Chicken, hot hold: 150 Degrees F Raw chicken, room temp storage: 62 Degrees F - 77 Degrees F Milk, walk-in cold hold: 45 Degrees F #1- No CFPM on staff, active managerial control (AMC) not demonstrated. All food establishments shall have CFPM prior to next routine and retrain staff. #6- No paper towels in restroom. All hand sinks shall be stocked with soap and paper towels at all times. Replace promptly. Repeat. Provide written procedures as to how this will be monitored within 10 business days. #19- Raw chicken and frozen tornados at room temperature. TCS foods shall be kept hot (135 Degrees F or above) or cold (41 Degrees F or below) at all times. Cook chicken immediately and discard tornados. CDI. #21- TCS food in walk-in at 45 Degrees F. TCS foods being cold held shall be kept at 41 Degrees F or below at all times. Adjust thermostat and ensure product gets down to 41 Degrees F. #34- No in-use sanitizer prepared. In-use sanitizer shall be prepared prior to food preparation and kept in range all day. Prepare solution. |
Pizza Time - 112 NE Jefferson Street
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/7/2025 | 0 | 0 | 0 | Pizza, hot hold: 138 Degrees F Pizza toppings, walk-in cold hold: 37 Degrees F Pizza toppings, prep cold hold: 39 Degrees F - 40 Degrees F In-use sani (chlorine):25PPM -I will email vomit and diarrhea clean-up guidance, as well as risk control plan for washing produce in 3-comp sink dur to lack of prep sink -Complete CFPM training certificate prior to next routine |
Baskin Robbins - 2410 HARRISON AVE NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Frozen Dessert | 5/7/2025 | 0 | 0 | 0 | Cake: display: <32 Deg F Under counter cold hold: 38 Deg F In-use sanitizer: 100ppm chlorine No violations cited. |
AFC Sushi @ Safeway #1464 - 3215 HARRISON AVE NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/7/2025 | 0 | 0 | 0 | Imitation crab: prep unit top: 38 Deg F Sushi display: ambient: 36 Deg F Sushi rice pH 3.86 In-use sanitizer: 250ppm quat No items cited. Great food safety. |
Safeway #1464 - 3215 Harrison Ave NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 5/7/2025 | 0 | 0 | 0 | Dairy: walk-in ambient: <41 Deg F Meat: open air: ambient: <39 Deg F Dairy: cold hold: <41 Deg F No items cited during inspection. |
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| Meat Market | 5/7/2025 | 0 | 0 | 0 | Walk-in: ambient: 39 Deg F Seafood: cooler display ambient: <38 Deg F Meat: cooler display ambient: <41 Deg F No items cited at time of inspection |
L & L Hawaiian BBQ - 5312 LITTLEROCK RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Establishment | 5/7/2025 | 5 | 0 | 5 | #02- Food Worker Cards Current |
Sliced tomatoes: prep fridge: 39 Deg F Kalua pork: hot hold: 154 Deg F In-use sanitizer: 100ppm chlorine 2. Employee FWC expired. Obtain renewed and valid card(s) in 2 weeks. |
Crumbl Cookies Lacey - 8160 FREEDOM LN NE Suite A/B
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/6/2025 | 10 | 0 | 10 | #06- Adequate Handwashing Facilities |
All refrigeration: 34-39 Deg F 6. Paper towel dispensers at both hand wash sinks did not work or were empty. Have these fully functioned and supplied at all times. Do this as soon as possible. Verify batteries are replaces and dispensers work. send picture to email above. |
Del Taco - 7742 Martin Way
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/6/2025 | 0 | 0 | 0 | Chopped lettuce in walk in: 38 Deg F Chopped lettuce in line prep: 39 Deg F Mashed beans: hot hold: 161 Deg F In-use sanitizer: 200-300ppm Quat Diced chicken: hot hold: 159 Deg F No violations cited. |
Lacey Grocery Outlet - 8221 Martin Way East
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 5/6/2025 | 0 | 0 | 0 | Salads: display case: 39 Deg F Walk-in cooler: 36 Deg F Cheese: dairy case: 30 Deg F Meats display case: 31 Deg F Cheese island display: 31 Deg F No violations cited. |
Ralph's Thriftway - 1908 4th Avenue East
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli (Subway, Burrito Bar) | 5/6/2025 | 0 | 5 | 5 | #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Sliced tomatoes: prep unit top: 37 Deg F Spinach: 3-door Atoza: 39 Deg F Cut Lettuce: 3-door Horizon: 40 deg F Slice Cheese: deli case: 33 Deg F Pasta Salad: deli case: 39 Deg F Fried chicken: under hot lights: 167 Deg F Mac and cheese: under hot lights: 156 Deg F Baked chicken: under hot lights: 163 Deg F 41. Improper sanitizer concentration, undetectable quat, less than 100ppm. Correction: Maintain quat sanitizer per manufacturers instruction ( about 200ppm), Corrected during inspection. Remade. |
Rush In Alaskan Dumplings LLC - 205 4th Ave E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/6/2025 | 25 | 0 | 25 | #16- Proper Cooling Procedures |
Caramelized onions: hot hold insert: 144 Deg F Beef Piroshki, baking sheet on counter: 119-124 Deg F Beef Piroshki, baking sheet out of oven: 182 Deg F Sliced tomatoes: prep unit top: 39 Deg F Garlic sour cream: prep unit bottom: 40 Deg F Beet soup: 1-door upright: 38 Deg F 16. Improper cooling. TCS on counter in temperature danger zone. Correction: Cool by approved method. When shallow pan cooling, ensure TCS is being actively cooled by 135 Deg f. CDI- reheated to 165 Deg F or greater. Compliance schedule required for high risk cooling violation. Complete emailed risk control form by 5/21/2025. Note: Volume of cooling may require dedicated unit. |
White Horse Tavern - 107 Yelm Avenue E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Drinking Establishment | 5/6/2025 | 10 | 5 | 15 | #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable |
Tomatoes, sliced, prep unit top: 26 Degrees F Mayo, prep unit bottom: 40 Degrees F Ground beef, homestyle, crockpot: 178 Degrees F Salsa, Walk in: 37 Degrees F In-use sanitizer spray chlorine: 150PPM #26- Currently operating outside risk category. Low risk category does not include more than limited preparation of TCS foods. Corrective action: Submit update menu along with food flows for department to accurately determine risk category and approve accordingly. #40- Food worker observed ware washing larger food equipment in larger sink near window/kitchen. All food surfaces/equipment must be properly cleanable in facilities designated 3 comp ware wash station. Corrective action: Establish method for correcting which can include either only using smaller food equipment that fits in the 3 comp or utilize bus tubs for sanitation step so all food equipment goes through proper wash/rinse/sanitize steps, alternate method may be discussed/renewed. Notes: Left vomit and diarrhea cleanup toolkit. Ensure this is available at next routine inspection. Discussed consumer advisory requirements for new menu. Our department will reach out within two weeks if updated menu/food flows are not received. Vegetable/produce prep must cease at this time due to risk category and lack of designated food preparation sink. Pre-cut veggies are permissible. |
Subway - 17100 STATE HWY 507 SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/5/2025 | 0 | 5 | 5 | #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Meatballs, hot hold: 158 Degrees F - 180 Degrees F Diced chicken, prep top 1: 40 Degrees F Sliced tomatoes, prep top 2: 41 Degrees F Tuna, prep table: 36 Degrees F Sliced turkey, walk-in: 38 Degrees F 3 comp sanitizer in-use quat: 150PPM #41- No in-use sanitizer made at time of inspection, cleaning sanitizer used to clean equipment and utensils must be available for use during all hours of operation. Correction: FW made sanitizing solution. Notes: Hand sink at front took several minutes to heat up. If unable to maintain hot temperatures, issue may need addressed in future. *Left vomit/diarrhea cleanup plan. Ensure available at next inspection. Notes: Discussed risk category. This facility is not currently permitted to cool any foods including meatballs. |
Trader Joe's # 156 - 1530 Black Lake Boulevard Suite A102
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 5/5/2025 | 0 | 0 | 0 | Dairy case: 38 Degrees F Meat case: 39 Degrees F |
Dollar Tree #5261 - 906 YELM AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 5/5/2025 | 0 | 0 | 0 | Refrigeration units, ambient: 36 Degrees F -41 Degrees F Notes: Left vomit and diarrhea cleanup plan Ensure available at next routine inspection |
Brick on Trosper, The - 709 Trosper Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment & Drinking Establishment | 5/5/2025 | 35 | 0 | 35 | #06- Adequate Handwashing Facilities #13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized #21- Proper Cold Holding Temperatures |
Sliced tomatoes, CH: 38 Degrees F Cheeseburger soup: 139 Degrees F #21- Fish, shrimp and raw chicken at top of prep at temperatures from 46 Degrees F - 48 Degrees F. These TCS foods must be cold-held at 41 Degrees F or less. Corrective action: Moved to colder areas of unit. #13- Employee par-cooking chicken is contamination other touch points with contaminated gloves. Awareness must be made and prevent spreading cross contamination. #6- Paper towel dispenser at back hand sink must be made fully functional. |
Ronda's Coffee House - 704 Yelm Avenue West
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 5/5/2025 | 0 | 10 | 10 | #33- Potential Food Contamination Prevented #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable |
Burrito, 2-door reach in: 37 Degrees F Cold brew, 2 door reach in Milk, under counter: 39 Degrees F In use sanitizer bucket, chlorine: 10-50PPM #33- Canned drinks stored in restroom. All food must be stored in a way that prevents contamination. Some drink boxes stored directly on floor. Product must be above ground. Correction: Move items in restroom to permanent alternate location. #40- Large igloo cooler being used for ice. Large cold-brewing equipment in corner. These items must be properly washed, rinsed, and sanitized and ware wash facilities must be equipped to wash largest piece of equipment. Cold brew observed stored in re-used milk jugs. Corrective action: Cease using larger equipment items until alternate plans for ware washing are submitted and approved. Cease using re-used milk jugs for cold brew. Note: -Left vomit diarrhea cleanup plan. Ensure this is available at next routine inspection. -All washing of equipment must be done at designated 3-comp ware wash sink. -Ensure ice-o-matic ice machine is fully washed, rinsed, sanitized regularly |
Blue Heron Community Co-op - Olympia Farmers' Market - 700 Capitol Way N
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Olympia Farmers' Market Booth | 5/2/2025 | 0 | 0 | 0 | TCS- desserts: glass cold hold: 40 Deg F In-use sanitizer: quat: 400ppm -Equip hand sink with paper towels rather than using napkins |
San Francisco Street Bakery - Olympia Farmer's Market
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Olympia Farmers' Market Booth | 5/2/2025 | 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 |
Quiche: Glass cold hold: 41 Deg F 6. Hand wash sink missing soap. Hand sinks shall be stocked with soap and paper towels at all times. Equip with soap, and communicate with FM office if more is needed. Corrected during inspection. 22. Probe thermometer missing. A probe thermometer is required to check internal temperatures of TCS-food. Provide thermometer and email verification within 10 business days. Repeat. 34. No in-use sanitizer prepared. In-use sanitizer shall be prepared prior to handling unpackaged foods. Prepare promptly. Repeat. 41. Test strips absent for sanitizer. Sanitizer test strips shall be available to verify concentration. Equip promptly. Repeat. |
Wagners Market Place Bakery - Olympia Farmer's Market
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Olympia Farmers' Market Booth | 5/2/2025 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
TCS- Deserts: display cold hold: 41 Deg F In-use Sanitizer: 0ppm 34. In-use sanitizer missing, not detected. In-use sanitizer shall be available at all times with proper concentration. Make solution and test concentration. |
McDonald's #04722 - 1325 Marvin Road N.E.
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/1/2025 | 5 | 0 | 5 | #02- Food Worker Cards Current |
Chicken nuggets: Hot hold: 139 Deg F Small hamburgers: hot hold: 163 Deg F In-use sanitizer: 200-300 ppm quat 2. Several employee food worker cards expired. Have renewed cards within 2 weeks of today |
La Garnacha Ambukity - 514 S CAPITOL WAY
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 4/29/2025 | 45 | 0 | 45 | #01- PIC Certified by Accredited Program or Compliance with Code #04- Hands Washed As Required #06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures |
Cooked beans, hot hold table well: 157 Degrees F Beans Avantco hot hold: 184 Degrees F Cooked meats, under grill drawers: 42 Degrees F - 43 Degrees F Cooked chicken, 1 door atosa upright: 38 Degrees F Cooked meat, hot hold. table well: 129 Degrees F Sour cream, prep unit bottom: 39 Degrees F Shredded lettuce, prep unit top" 38 Degrees F Pico de gallo, prep unit top: 38 Degrees F #1- PIC did not demonstrate food safety knowledge and was not performing duties to maintain active managerial control (AMC). PIC unknowledgeable of hot and cold holding temperature requirements and didn't know how to control risks. (e.g Handwahsing for 20 sec, minimal temperature control through equipment) CDI - New PIC with AMC arrived. Correction: Ensure PICs are knowledgeable and perform duties to maintain AMC. #4- Improper handwashing. Employee handled raw meat and donned gloves without washing hands before returning to handling ready to eat food. Employee washed hands for less than 20 seconds, multiple times, Correction: Properly wash hands as required when required for 20 seconds minimum. CDI - Rewashed hands. #6- Inadequate handwashing facilities. Sink access blocked, tray on sink. Correction: Maintain hand sink accessible at all times. Prevent potential contamination, do not store items in or at hand sink. CDI- Items removed. #21- Improper cold holding of TCS food. Cooked meats above 41 Degrees F in cold holding. Correction: Maintain TCS foods in cold holding at or below 41 Degrees F. Note: Compliance schedule required for long term compliance of high risk violations. Operator to submit risk control plan by 5/5/2025 for PIC AMC, handwashing. hand sink facilities and cold holding. |
Red Robin Gourmet Burgers - 600 Cooper Point Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/29/2025 | 70 | 0 | 70 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #04- Hands Washed As Required #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures |
Shredded pork, RTS: 55 Degrees F Hamburger, hot hold: 160 Degrees F - 170 Degrees F Sliced turkey, prep unit top: 42 Degrees F - 51 Degrees F Tomato, walk-in: 38 Degrees F Salad mix, RTS: 64 Degrees F - 67 Degrees F In-use sanitizer: 300PPM lactic acid DW sanitizing solution: 100PPM chlorine #1- No certified food manager on staff, Food establishments shall have at least 1 CFPM as of 2022. Correction: Register for CFPM course by reinspection. #2- Various employees had non-Washington food worker cards. All FE employees shall have valid Washington food worker cards. Correction: Obtain by next shift. #4- Inadequate handwashing, employee did not remove gloves and wash hands after touching face before returning to food prep. The removal of gloves and adequately washing hands shall occur when changing tasks, touching face, handling money, returning from restroom, etc. Correction: Employee removed gloves and washed hands. Discussed with PIC continued education of good food safety. #19- Improper room temperature storage bins of salad mix and a shredded pork on prep counter at 55 Degrees F - 67 Degrees F unattended. If no active prep is occurring, TCS foods shall be returned to refrigeration (41 Degrees F or below). Correction: Employee returned foods to walk-in, discussed with employee and PIC that if they have to step away, to return products to walk-in. #21- Improper cold holding, sliced turkey on prep line at 42 Degrees F - 51 Degrees F. All TCS foods shall be kept at or below 41 Degrees F. Correction: Rapid chill. Re-Inspection: Re-InspectionDate: May 07, 2025 Results: Sliced turkey: prep unit top: <41 Deg F Reinspection Observations: 1. CFPM certificate posted on office wall. Ensure available upon request. 2. PIC has begun process of having employees obtain valid Washington Food Worker Card, will obtain by end of day. 4. Discussed w/ PIC proper handwashing and continued education. Observed great handwashing. 19. No food left on counter, discusses w/ PIC importance of returning foods to refrigeration if stepping away from prep. 21. Sliced turkey 41 Deg F, discussed with PIC ensuring foods are 41 Deg F or below before placing in prep unit. All violations from previous inspection have been corrected. |
South Sound Speedway #2 - 3730 183rd Avenue SW (Pit Area)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/26/2025 | 0 | 0 | 0 | Hot dog, omcan hot hold: 140 Degrees F Chicken tenders, plexiglass door cabinet: 150 Degrees F Chili, winco hot hold: 180 Degrees F Sliced tomatoes, prep unit (top): 41 Degrees F Hot dog, 2-door reach in: 41 Degrees F Beef patty, 5 point cook temp: 170 Degrees F - 181 Degrees F FWs demonstrated execellent handwashing after working with raw foods. PIC reported proper reheat temps. Facility has CFPM and is utilizing date marking. |
South Sound Speedway Espresso - 3730 183rd Avenue SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 4/26/2025 | 0 | 0 | 0 | Half and half, glass door cold hold: 37 Degrees F - 38 Degrees F FE is approved to use the main kitchen. HW as their HW sink. Utilize the 3-comp sink in the main kitchen to wash/rinse/sanitize pitchers and utensils at least every 4 hours. The 2 bay sink may be used as a dump sink on side and pitcher rinse sink on the other. If you get a 3-comp sink in the future ensure it is indirectly drained and submit updated floor plan. |
Steele Barrel BBQ - 1506 Yelm Ave W - Steele Barrel BBQ Co. commissary
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 4/26/2025 | 0 | 0 | 0 | Meat, hot hold: 135 Degrees F - 140 Degrees F Pico de gallo, under counter: 38 Degrees F - 40 Degrees F Ensure all food workers have a valid FWC. Discussed roped product, PIC stated it is re-thermalized to 170 Degrees F within 2 hours. Discussed handwashing and cook temps for raw meats. |
South Sound Speedway #1 - 3730 183rd Avenue SW (Main Concession)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/26/2025 | 0 | 0 | 0 | Cheese sauce, hot hold: >135 Degrees F Chili, crockpit: >135 Degrees F Beef patty, 5 point cook temp: 160 Degrees F - 170 Degrees F Ambient, pepsi merchandiser: 37 Degrees F Ambient, walk-in: 40 Degrees F Chicken, plexiglass hot hold: >150 Degrees F Facility reported occasional cooling of TCS foods but no cooling observed. Facility reported proper cooling procedures. Cooling is a high risk, inspector will follow up regarding risk category change form. |
Panorama Pharmacy - 1751 Circle Lane SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 4/25/2025 | 0 | 0 | 0 | 2-door cooler: milk, cheese, yogurt: 39-40 Deg F 2-door freezer: frozen packaged food: -6 Deg F No violations observed at time of inspection Site evaluation: No concerning issue observed. |
Walmart #3705 - 17100 State Route 507 SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli | 4/25/2025 | 0 | 5 | 5 | #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Mashed potatoes: reheated for hot hold: 189 Deg F Rotisserie chicken: grab n' go: 148 Deg F Chicken tenders: hot case: 140 Deg F Packaged deli meats: island: 41 Deg F Sushi: island: 36 Deg F In-use sanitizer: quat spray bottle: 200ppm 41. Food worker rinsed food utensil in prep sink. All warewashing of food equipment must be done at approved 3-comp sink or high temp dishwasher. Correction: clean utensils accordingly. Notes: - Discussed deli slicer cleaning frequency. Ensure slicer is fully broken down and properly washed, rinsed, and sanitized every four hours while in continuous use. -See notes on grocery inspection report. |
| Bakery | 4/25/2025 | 0 | 0 | 0 | Pizza: walk-in: 39 Deg F Cupcakes: walk-in: 37 Deg F In-use sanitizer: quat spray bottle: 150ppm High-temp dish temperature: 161 Deg F No violations in bakery at time of inspection. Please see notes on grocery inspection. |
Quality Inn & Suites - 120 COLLEGE ST SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/25/2025 | 30 | 0 | 30 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #06- Adequate Handwashing Facilities #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Cream cheese: Blue Air 2-door: 41 Deg F Cream cheese: Honeywell glass door: 41 Deg F 1. No PIC present. PIC shall meet code requirements for knowledge, presence, and AMC. Train all staff as back up if FW are not present. 2. FWC not available upon request. All FW shall have valid WA FWC available upon request. Correct within 3 days. 26. FE remodeled kitchen without prior application submission or remodel. Submit remodel application within 30 days. Fruit restricted to oranges and bananas since facility does not have prep sink. Will also need to veify 3-comp sink is indirectly drained and seal open holed for pipes in wall. Left application at facility, 6. HW sink missing soap and paper towels. HW sinks shall be properly stocked. Place soap and paper towels at sink as soon as possible. |
Courtyard by Marriott - 2201 HENDERSON PARK LN SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/25/2025 | 5 | 5 | 10 | #02- Food Worker Cards Current #34- Wiping Cloths Properly Used, Stored |
Cold hold: prepline walk-in coolers: 39-41 Deg F Cute lettuce, diced tomatoes, Blue cheese, eggs, chicken, raw burgers, milk: 39-40 Deg F In-use quat sanitizer solution concentration less than 200ppm Dishwasher machine sanitizer rinse: 164 Deg F 2. Food worker cards expired. Corrections: FWC shall be up to date and available upon request. FWC website: www.foodworkercard.wa.us 34. In-use quat sanitizer solution concentration measured less than 200 ppm. Correction: PIC remake quat mix and tested at a 300ppm. Use test strips to validate accurate quat solution strength ( 200-400 ppm) |
Curry-In-A-Hurry - Olympia Farmer's Market
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/25/2025 | 0 | 0 | 0 | Curry, rice: hot holds (steam table) :160 Deg F Cooled TCS foods, produce: 2-door cold hold: 40 Deg F Obtain a certified food protection manager (CFPM) prior to next routine inspection. Discussed date marking requirements. |
Dingey's - Olympia Farmer's Market
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Olympia Farmers' Market Booth | 4/25/2025 | 0 | 0 | 0 | Chowder: hot hold: 160 Deg F Tomatoes, deli meat: prep cold hold: 40 Deg F Raw meat, produce: 3-door cold hold: 39-40 Deg F In-use sanitizer (chlorine): 50 PPM Great work! |
Walmart #3705 - 17100 State Route 507 SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 4/25/2025 | 0 | 0 | 0 | Packaged meats: wall: 40 Deg F Packaged meats: walk-in: 36 Deg F Cut cantaloupe: produce section: 39 Deg F No violations at time of inspection. Notes: - Current vomit and diarrhea cleanup plan does not fully comply with WA State food code requirement. DOH toolkit left with manager. Ensure this is updated by next routine inspection. -All managers have CFPM. Ensure records of certification are available for renew. |
Sweet Donuts - 409 WATER ST SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/25/2025 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
Milk: glass cold hold: 38-39 Deg F Dairy: 2-door reach-in: 40 Deg F In-use sanitizer (chlorine) 0ppm 34. In-use chlorine sanitizer at 0 ppm. In-use chlorine sanitizer shall be approximately 100ppm. Remake and test regularly. Corrected during inspection. Ensure wastewater lines are protected prior to August. |
Log Cabin Bar & Grill - 7035 Pacific Avenue SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment and Drinking Establishment | 4/24/2025 | 5 | 10 | 15 | #01- PIC Certified by Accredited Program or Compliance with Code #34- Wiping Cloths Properly Used, Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Chicken breast: cooked: 165-173 Deg F Sliced tomatoes: top of prep: 36 Deg F 1. Person in charge unaware and did not monitor for proper sanitizing of equipment and warewash machines. 34. In-use contact sanitizer prepared too strong, it was at least 200ppm chlorine. 41. Obtain test paper. Monitor sanitizer strength in the machines to be 100ppm. If using kitchen warewash machine sanitize chemically beforehand. |
The Nom Nom Stop LLC 2 - 1107 COLLEGE ST SE (commissary)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 4/24/2025 | 0 | 0 | 0 | 2-door freezer and cooler: 37 Degrees F - 35 Degrees F Puddings: 38 Degrees F - 37 Degrees F Cheesecakes: 0 Degrees F - 5 Degrees F In-use chlorine sanitizer solution: 100PPM No violations observed at time of inspection Great work! |
Tacos California - Lucid #5 - 1302 TRACEY ST SE (Commissary CA Tacos) / C45695G
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 4/24/2025 | 0 | 0 | 0 | Sliced tomatoes, top of prep: 39 Degrees F Mashed beans, HH: 160 Degrees F In-use sanitizer: 100PPM chlorine No items cited Thank you for your efforts |
Rainier Grocery - 207 BINGHAMPTON ST W
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 4/24/2025 | 25 | 5 | 30 | #06- Adequate Handwashing Facilities #14- Raw Meats Away from RTE Food; Species Separated #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized |
Sausage: prep cooler in back: 39 Deg F Corn dogs: walk-in: 41 Deg F Kielbasa Sausage: hot case: 137 Deg F Chicken tender: hot case: 172 Deg F Fresh grab n go: ambient: 35 Deg F Walk-in freezer: ambient: 4 Deg F In-use sanitizer bucket: chlorine: 200ppm 6. Handwash sink full of cleaning equipment; blocked from use. Employee stated hands are washed in prep sink. No drying provisions available. Hand washing must be done at designated handwash sink, and all hand sinks must be stocked with hot water. soap, and drying provisions. Corrective action: Clear designated hand sink and use accordingly. Replace paper towels. 14. Raw-shelled eggs observed in walk-in stored above ready-to-eat (RTE) foods on customer side as well as in prep areas. All raw animal products must be stored below/ away from RTE foods. Correction: Move eggs so they are not above RTE foods. 26. Fried chicken observed in walk-in which food worker reported they cooled there. This facility is currently permitted as medium risk and not approved to cool any food product. Corrective action: discard cooled chicken and cease all cooling. If this facility wished to cool, plans and food flows must be submitted and approved by Thurston County Public Health. 42. Frazil iced drink machine inoperable. Water inside growing mildew. Mildew visible inside ice machine. All food contact surfaces must be maintained, cleaned, and sanitized. Correction: Remove Frazil machines from customer area, wash, rinse sanitize. Wash, rinse, and sanitize ice machine regularly. Notes: -One food worker with food solutions food worker card. Ensure all employees obtain WA State foodworker card at www.foodworkercard.wa.gov. -If this facility plans to use time as a control for hot held items, a written procedure must be followed by employees and time must be tracked accordingly - Commercial refrigerator broken at time of inspection and employee moved food items to walk-in. -Pepsi merchandiser at front of store not intended for open container foods. Do not use this unit for raw prepped chicken. |
Niko Teriyaki - 125 TUMWATER BLVD SE Suite D122
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/24/2025 | 25 | 10 | 35 | #16- Proper Cooling Procedures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized |
Cooked broccoli, cooling covered >2": walk-in: 52-54 Deg F Rice: rice cooker: >135 Deg F Cooled cooked chicken: walk-in: 40 Deg F TCS foods: prep unit top: 41 Deg F Chicken: cook temp: 170-180 Deg F 16. Cooked broccoli cooling in plastic container covered at 52-54 Deg F with no temp monitoring. TCS foods shall be cooled in 2" uncovered or by other approved method. Correction: PIC reheated broccoli, CD. Ensure all TCS foods are properly cooled. 40. Multiple food contact surfaces are not smooth, durable, easily cleanable. Ensure all food contact surfaces are food grade. 41. Food worker improperly washed dishes by combining soap and chlorine bleach. Follow proper warewashing procedures of washing with hot soapy water, rinsing with hot water, and sanitizing. Follow manufacturers directions for required sanitizer contact times. |
Flaming Pig BBQ (Combined Suites) - 111 TUMWATER BLVD SE, SUITE B-101 and B-102
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/24/2025 | 0 | 0 | 0 | Cheese sauce: hot hold: 137 Deg F TCS foods cooled 2" uncovered: main walk-in 38 Deg f Beans, meat: hot hold: 140 Deg F Coleslaw: prep unit top: 41 Deg F Sulfonic acid/ lactic acid sanitizer OK PIC demonstrated excellent knowledge. Discussed facility's unattended cooking procedures, cook and reheat temps and employee illness policy. Facility has CFPM and vomit and diarrhea clean-up kit. |
Dairy Queen - 4545 Yelm Hwy SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/24/2025 | 10 | 0 | 10 | #21- Proper Cold Holding Temperatures |
Sliced tomatoes, prep unit (R side) (top): 42 Degrees F - 47 Degrees F Cheese, walk-in: 41 Degrees F Sliced tomatoes, prep unit (L side) (top): 39 Degrees F - 40 Degrees F Chicken, hot hold: 150 Degrees F Beef patty, 5 pt cook temp: 160 Degrees F -171 Degrees F Queso, gravy, hot hold: 135 Degrees F #21- Sliced tomatoes in prep unit nearest drive through window at 42 Degrees F - 47 Degrees F. TCS foods shall be cold held at 41 Degrees F or below. Correction: Chill to 41 Degrees F, close lid, CDI. Since this is a repeat violation, provide documentation of how adequate temps will be maintained by 5/8/25 |
Carl's Jr. - 3816 Pacific Avenue SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/24/2025 | 0 | 0 | 0 | Cold holding, walk in, prep line: 39 Degrees F - 40 Degrees F Sliced tomatoes, chopped lettuce, cheese: 39 Degrees F - 41 Degrees F Using time as public health control 4 hours Walk in cooler, grilled chicken, beef: 37 Degrees F - 39 Degrees F In-use quat sanitizer solution: 300PPM No violations observed at time of inspection Great work! Note: Discussed with PIC about active managerial control of risk factors, as well as standards sanitation operating procedures. |
Kentucky Fried Chicken #748008 - 5110 Capitol Boulevard
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/24/2025 | 0 | 0 | 0 | Chicken: Henney Penny: >135 Deg F Potatoes, corn: hot hold line: >135 Deg F Coleslaw: cold hold line: 41 Deg F Chicken pot pie, cooled 2" uncovered: walk-in: 37-38 Deg F Chicken: cook temp: 190-208 Deg F Notes: PIC demonstrated excellent knowledge; discussed wash/rinse/sanitize procedures & employee illness policy. |
Clearwood Market & Deli - 21600 CLEAR LAKE BLVD SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 4/24/2025 | 5 | 0 | 5 | #14- Raw Meats Away from RTE Food; Species Separated |
Milk fridge, ambient: 36 Degrees F Walk-in, ambient: 40 Degrees F Koolmore grab n go: 37 Degrees F #14- Raw shalled eggs observed in reach-in display cold case above ready to eat food RTE. All raw animal product must be stored below and away RTE foods. Corrective action: Rearrange items so eggs are not above RTE foods. Note: Left V&D cleanup plan. Ensure this is available at next routine inspection |
Burger King #18268 - 125 COLLEGE ST SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/23/2025 | 0 | 0 | 0 | Beef patty, 5 point cook temp: 168 Degrees F - 190 Degrees F Fish patty, cook temp: 160 Degrees F Chicken nuggets, patty, hot hold: 149 Degrees F - 150 Degrees F Soft serve mix, machine: 41 Degrees F Cream, UC cold hold: 41 Degrees F Deli meat, walk-in: 41 Degrees F |
Westside Pizza - 855 TROSPER RD SW Suite 105
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/23/2025 | 0 | 0 | 0 | Pizza: hot hold: 139 Deg F Diced tomatoes: top of prep: 39 Deg F In-use sanitizer: 200-300ppm quat No violations cited during inspection. Thank you for your efforts. |
Safeway #1464 - 3215 Harrison Ave NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli | 4/23/2025 | 0 | 0 | 0 | Rotisserie chicken, hot case: 180 Degrees F Deli meats, deli case cold hold: 41 Degrees F BBQ ribs, deli case cold hold: 41 Degrees F Fried rice, hot hold: 135 Degrees F Shrimp, battered, cooked: 170 Degrees F Boneless chicken, walk-in: 39 Degrees F No items cited Great food safety practices and active managerial control |
|
| Produce Cutting Area | 4/23/2025 | 0 | 0 | 0 | Grape tomatoes, walk-in: 40 Degrees F Microgreens, packages, open air: 41 Degrees F Pre-packaged open air: 41 Degrees F In-use sanitizer: 200PPM Quat No items cited |
O'Blarney's Irish Pub - 4411 Martin Way E.
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/23/2025 | 50 | 0 | 50 | #16- Proper Cooling Procedures #17- Proper Hot Holding Temperatures |
Pot pie filling, cooled 2" uncovered, walk-in: 38 Degrees F Broccoli cheddar soup, soup kettle: 123 Degrees F -160 Degrees F TCS red sauce, hot hold: 128 Degrees F - 135 Degrees F Cooked carrots, hot hold: 135 Degrees F Sliced tomatoes, prep unit (top): 41 Degrees F Sausage gravy, cooling >2", walk-in: 100 Degrees F #16- Sausage gravy cooling in <2" amounts in walk-in at 100 Degrees F with no temp monitoring. TCS foods shall be cooled in 2" uncovered until 41 Degrees F or below or by other approved method. Correction: PIC voluntarily discarded, CDI. Ensure all FWs know proper cooling procedures. #17- Meat sauce at 128 Degrees F - 135 Degrees F in hot hold. TCS soup at 123 Degrees F - 160 Degrees F in soup kettle at server station. TCS food shall be hot held at 135 Degrees F or above. Correction: PIC reheated to 165 Degrees F , CDI. Ensure FWs stir frequently Re-Inspection: Re-InspectionDate: May 06, 2025 Results: Gravy, taco meat, hot hold: 135 Degrees F Soup, soup kettle: 148 Degrees - 162 Degrees F Reinspection observations: #16- Observed all TCS foods properly cooling/cooled in 2" amounts uncovered. PIC stated more 2" pans were purchased for morning shift, thank you. #17- All TCS foods, in hot holding >135 Degrees F, PIC stated a temp log was started and staff are also stirring food frequently. Red violations have been addressed and corrected, thank you. |
Mexi's Antojitos - 7914 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/23/2025 | 10 | 10 | 20 | #06- Adequate Handwashing Facilities #34- Wiping Cloths Properly Used, Stored #44- Plumbing Properly Sized, Installed, and Maintained |
Sliced melon: top of prep: 36 Deg F 6. Handwash sink does not have hot water. Must restore hot water supply as soon as possible. 44. No hot water available throughout establishment. Must restore as soon as possible. 34. No sanitizer prepared obtain test paper. Mix chlorine and water to prepare solution at 100ppm chlorine. |
Insert Coin - 3430 PACIFIC AVE SE Suite D1
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/23/2025 | 25 | 0 | 25 | #16- Proper Cooling Procedures |
-Cold hold: cookline, walk-in and reach-in: 37-40 Deg F Sliced tomatoes, cut lettuce, sausage, chicken, cheese, ham: 39-41 Deg F Hot hold: steam table: Ground beef with tomato sauce: 154 Deg F In-use quat sanitizer: 200ppm Warewash chlorine rinse cycle: 50ppm 16. Observed improper cooling of ground beef in deep containers with food depth of 5 inches or more. Correction: Discussed with PIC about proper cooling procedure. TCS food items shall be cooled using uncovered shallow containers with food depth less than 2 inches. PIC started cooling ground beef accordingly. Notes: Discussed with PIC about active managerial control of risk factors. |
Brewery City Pizza Lacey - 4353 Martin Way
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/23/2025 | 30 | 0 | 30 | #16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures |
Chicken cooling on covered speed rack, walk in: 45 Degrees F Alfredo sauce, walk-in #2: 45 Degrees F Dressing mode in house with buttermilk, prep unit: 45 Degrees F Chicken wings cooling in 4" insert, walk-in Tomato soup, reheat: 138 Degrees F - 140 Degrees F TCS foods, pizza prep line: 41 Degrees F #16- Cooked chicken cooling on sheet pan on speed rack covered by plastic covering. Chicken wings cooling in 4" insert with no temp monitoring. TCS foods shall be cooled in in 2" uncovered until 41 Degrees F or below or by other approved method. Correction: Chicken on speed rack uncovered, chicken wings put into two separate 2" inserts, CDI. #21- TCS dressings in prep unit at 45 Degrees F. Alfredo sauce in commissary walk-in at 45 Degrees F. TCS foods shall be cold held at 41 Degrees F or below. Correction: Chill to 41 Degrees F. Units may need to be serviced. Since this is a repeat violation, send documentation of correction by 5/17/25. Notes: Ensure all workers have valid FWC. PIC plans to cease non-continuous cooking of wings. If you wish to continue written procedures are required |
McDonald's #02517 - 505 Yelm Avenue W
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/23/2025 | 10 | 0 | 10 | #06- Adequate Handwashing Facilities |
Beef patty, 5 point cook temp: 172 Degrees F - 189 Degrees F Chicken patty, hot hold/TPHC: 141 Degrees F Lettuce, walk-in: 40 Degrees F Tomatoes, sliced walk-in: 39 Degrees F Milk fridge: 35 Degrees F In-use sanitizer bucket chlorine: 150PPM #6- Hand sink at back drive thru window with faulty soap dispenser; inoperable at time of inspection. Hand sink at front of store had hot water turned down to below 90 Degrees F. Adequate handwash sinks must be properly stocked with soap and hot water. CDI: FW adjusted temp on front hand sink. Corrective action: Fix or replace soap dispenser. Notes: Discussed recent remodel without submitted plans. Ensure written procedures are available for V&D cleanup plan. |
Young's Teriyaki - 1010 YELM AVE E Suite B
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/22/2025 | 95 | 3 | 98 | #01- PIC Certified by Accredited Program or Compliance with Code #16- Proper Cooling Procedures #18- Proper Cooking Time and Temperature; Proper Use of Non-Continuous Cooking #19- No Room Temperature Storage #22- Accurate Thermometer Provided for PHF #25- Toxic Substances Properly ID, Stored, Used #30- Proper Thawing Methods Used |
Rice, rice cooker: 170 Degrees F - 190 Degrees F Grilled chicken, hot hold: 198 Degrees F Cut cabbage, cold held: 40 Degrees F Deep fried chicken, room temp storage: 60 Degrees F Par cooked chicken, room temp storage: 110 Degrees F Bulgogi beef, cooked to serve: 168 Degrees F In-use sanitizer bucket, chlorine: >200PPM #1- Person in charge unable to demonstrate knowledge of procedures. No CFPM on site. All persons in charge (PIC) must demonstrate food safety knowledge and active managerial control. Corrective action: Obtain certified food protection manager certification within 30 days or by May 22, 2025 and ensure CFPM trains all staff. #16- Bowl of cooked veggies observed cooling at room temperature at depths above 2 inches. Chicken in reach-in observed at depths greater than 2 inches. All cooked product being cooled, cooling from hot must be done in 2" or less shallow pans or other approved method. Corrective action: Veggies moved to reach in to cool. Correction: Ensure all cooling is done in 2" depths or less. #18- Observed large amount of chicken being cooked non-continuously without an approved plan. Foods using non-continuous cooking process must prepared and stored according to written procedures approved by Thurston County. Corrective action: Must cease all non-continuous cooking and submit a plan for approval. #19- Deep fried chicken and acidified rice observed at 60 Degrees F on top of reach in. All TCS foods must be approximately held under time or temperature control measures. Corrective action: FW discarded product. #22- No thermometer available. A thin tip/stem thermometer is required to evaluate cooking temperatures, as well as temps of TCS foods. Corrective action: Obtain and maintain a thermometer within 48 hours. #25- In-use sanitizer bucket measured 200PPM chlorine. Multiple unlabeled buckets in food area with sanitizer. Toxic substances must be properly labeled, stored, and used. Corrective action: Label all chemicals and re-make concentrated sanitizer to dilute to appropriate levels. #30- Raw chicken observed thawing at room temperature. Chicken shall be thawed under refrigeration or continuous running water. Corrective action: Place chicken in cold hold for proper thawing. Notes: -No CFPM on site. This required 05/22/2024 -Facility was approved to cool small quantities of fully cooked chicken. Crease all non-continuous cooking of chicken. *PH strips and acidified rice observed without proper plans//logs. If you wish to have a variance to acidify rice; submit appropriate paperwork. Re-Inspection: Re-InspectionDate: May 06, 2025 Results: Cooked veggies, reach in: 41 Degrees F Diced chicken 72", reach in: 41 Degrees F Rice <2", reach in: 40 Degrees F In-use sanitizer bucket chlorine: 150PPM #16- Pre-portioned veggies (cooked and cooled) observed in reach-in in covered containers. Diced meat cooked and cooled observed in covered/lidded containers at depths above 2 inches. All foods that are cooked and cooled must be cooled in 2 inch depths or uss (shallow pan). Corrective action: Facility must ensure all foods are cooled properly in shallow depth of 2 inches or less in uncovered pans. Due to repeat violation, compliance schedule established will be a random site visit within 2 weeks by health inspector to confirm proper cooling methods. #1- PIC demonstrates improved managerial control. One food worker wit CFPM must take role in training all staff/persons in charge with essential food safety knowledge. #18- Facility has ceased noncontinuous cooking of chicken. #19- No room temperature storage observed #22- Digital, thin tip thermometer purchased and available. #25- Sanitizer bucket labeled to distinguish between similar food containers. Sanitizer concentration within appropriate range. #30- Proper training observed |
Cryptatropa - 421 4TH AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Drinking Establishment | 4/22/2025 | 10 | 5 | 15 | #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #33- Potential Food Contamination Prevented |
1/2 and 1/2 undercounter unit: 37 Degrees F Pizza and sandwiches, freezer: Frozen #26- Non compliance with permit requirements. Food grade buckets/smooth easily cleanable storage for scoops not provided. Written procedure for produce rinsing unavailable. Procedures for HW/dump sink, combo use not provided. Correction: Provide bucket/cleanable surface, and written policies for produce and HS/dump sink combo use by 5/7/25 to above email. #33- Potential contamination in storage/use, ice scoops handles contacting ice. Correction: Prevent potential contamination. Store scoops to prevent contact of hands and ice. CDI- Relocation to insert. |
Panera Bread - 1320 Marvin Rd NE Suite E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/22/2025 | 0 | 0 | 0 | Eggs, soup: hot hold: 150 Deg F Meat, cheese: walk-in cold hold: 39 Deg F Produce, meat, cheese: prep cold hold: 39 Deg F Warewash sani (chlorine) 50ppm In-use sani (lactic): 1800ppm Great Work! No violations cited. |
Chevron #1126 - 1601 Marvin Road NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery / Deli | 4/22/2025 | 0 | 0 | 0 | Chicken ranch: roller: 141 Deg F Chicken sandwich: hot case: 147 Deg F Quat sanitizer: 400ppm No items cited. |
Subway - 4055 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/22/2025 | 35 | 0 | 35 | #16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures |
Deli meat: metal prep unit: 41-46 Deg F Meatballs: hot hold: 153 Deg F Sliced tomatoes: plexiglass prep top: 41 Deg F Salami: walk-in: 40 Deg F Tuna salad: walk-in: 48-50 Deg F 16. Tuna salad cooling for cooling not monitored. TCS foods shall be cooled from ambient to 41 Deg F within 4 hrs. Correction: Person in charge moved to freezer, corrected during inspection. Ensure temp is at 41 Deg F or below within 1 hour. 21. Deli meats in prep unit >41 Deg F. TCS foods shall be cold held at 41 Deg F or below. Correction: Chill to 41 Deg F. Since this is a repeat violation, send temp logs to inspector by 5/6/2025. |
7-Eleven #32832C - 1022 Crosby Boulevard SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 4/22/2025 | 25 | 10 | 35 | #17- Proper Hot Holding Temperatures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #44- Plumbing Properly Sized, Installed, and Maintained |
Roller foods: hot hold: 141-159 Deg F Chicken wing: hot hold: 121 Deg F 17. Chicken wings in display case found at 121 Def F. Must hot hold at or above 135 Deg F. Correction: reheated to 165 Deg f. 41. Quat dispenser not functioning to provide any sanitizer solution. Have repaired as soon as possible. You must manually prepare sanitizing solution and obtain test paper to make it 200-300ppm quat or 100ppm chlorine. 44. Dish wash sink must be made to indirectly drain to sewer by May 30, 2025 |
Aloha Acai Cafe - 1621 HARRISON AVE NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/22/2025 | 0 | 0 | 0 | 1 door cold hold, ambient: 36 Degrees F Sliced fruit, prep unit: 41 Degrees F Oat milk, cold hold: 38 Degrees F In-use sanitizer; 200PPM quat No items cited Note: Discussed with PIC obtaining CFPM and V&D plan/kit by next routine. Note: Submit documentation on restroom pathway for customers within 30 days. |
Park Side Cafe', The - 1909 Harrison Ave NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/22/2025 | 10 | 0 | 10 | #27- Variance Obtained |
Pizza hand pie, hot hold: 160 Degrees F Tofu, grill hot hold: 38 Degrees F Bisque, hot hold: 135 Degrees F Display case, ambient: 40 Degrees F DW sanitizing solution: 50PPM chlorine In-use sanitizer: 200PPM quat #27- Noncompliance with HACCP plan, nonsubmittal of test results for rejuvelac culture and culture cashew cheese. Cultured items shall be tested and results submitted to ensure dominant strands of cultures are being obtained and pathogens aren't present. Correction: Begin submitting results to health officer by approved frequency. Note: FE currently only doing rejuvelac and culture cashew cheese from HACCP plan. |
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.