Food Safety Inspection Lookup
Individuals can review current Thurston County food safety inspection scores below to see how restaurants in the area performed on their most recent inspections.
This webpage will be updated weekly on Fridays by 12:00pm.
Jimmy John's #2356 - 4530 E MARTIN WAY
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/23/2024 | 10 | 5 | 15 | #06- Adequate Handwashing Facilities #29- Adequate Equipment for Temperature Control |
Deli Meat at prep unit at 38-40 Degrees F. Sliced tomatoes, lettuce at top prep unit at 38-40 Degrees F. Shredded Lettuce at bottom prep unit at 38-40 Degrees F. Lettuce at walk in at 41 Degrees F. Deli meat - beef and turkey at top prep unit at 41-50 Degrees F. #6 One HW sink missing paper towels. HW sinks shall be properly stocked with warm water, soap and paper towels. Correction: PIC restocked paper towels. #29 - Sliced deli meats placed in prep unit for service after slicing and measured 41-50 Degrees F. Adequate equipment for temperature control is required. Correction: PIC moved meats to cool to 41 Degrees F. |
23 Kitchens - 2440 MARVIN RD NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/22/2024 | 5 | 5 | 10 | #02- Food Worker Cards Current #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Cheese sauce, cooled in 2" pan uncovered: 41 Degrees F Chicken, beef, Vulcan hot hold: 145 Degrees F - 150 Degrees F Cheese sauce, hot hold: 135 Degrees F Sliced tomatoes, prep unit (top) #1: 39 Degrees F - 41 Degrees F Pasta, chef drawers: 41 Degrees F Soup, soup kettle: 163 Degrees F Cut lettuce, prep unit (top) #2: 41 Degrees F Ware wash, high temp: 167.2 Degrees F #2- One FW unable to present FWC. All FWCs shall have a valid WA FWC. Correction: Obtain prior to next shift. #41- No test strips available for QUAT sanitizer. These are required to verify proper sanitizer concentration. Correction: Purchase proper test strips. |
IHOP #3853 - 2390 Marvin RD NE Suite E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/22/2024 | 5 | 5 | 10 | #21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored |
Gravy, steam table: 161 Degrees F Cut tomatoes, walk-in: 40 Degrees F Shredded cheese, prep unit (grill): 41 Degrees F Beef patty, 5pt cook temp: 175 Degrees F - 198 Degrees F Cute melon, prep unit, server station 40 Degrees F Shredded cheese chef drawers: 43 Degrees F - 45 Degrees F #21- Shredded cheese in plastic bag at 43 Degrees F - 45 Degrees F in drawees under cook line. TCS foods shall be cold held at 41 Degrees F or below. Correction: Chill foods to 41 Degrees F. PIC turned unit down. CDI #34- In-use sanitizer <150PPM in 2 buckets. Quat concentration shall be 150 - 400PPM or maintained according to manufacturers directions. Correction: Remade. CDI. Notes: Ensure all workers have valid WA FWC within 14 days of hire. |
Super Chix - 2390 MARVIN RD NE Suite A
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/22/2024 | 10 | 0 | 10 | #21- Proper Cold Holding Temperatures |
Chicken, cook temp: 175 Degrees F Sliced tomatoes, walk-in: 39 Degrees F and 40 Degrees F Queso, hot hold: 153 Degrees F Cut lettuce/cut tomatoes, prep unit (top) Chicken, prep unit-raw: 40 Degrees F #21- Sliced tomatoes and cut lettuce in prep unit measured 45 Degrees F - 48 Degrees F. TCS foods shall be cold held at 41 Degrees F or below. Correction: Ensure prepped foods are at 41 Degrees F or below prior to placing in unit. Do not overfill inserts. Foods chilled to 41 Degrees F. CDI. Note: Discussed cooling for peppers in brine. Ensure they are cooled so that they go from 135 Degrees F to 70 Degrees F within 2 hours and 70 Degrees F to 41 Degrees F in an additional 4 hours, or utilize shallow pan (2" or less and uncovered) method. |
Tacos Meche LLC - 4520 INTELCO Loop SE BLDG 4 - EZ Foods Olympia - Commissary
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 7/22/2024 | 0 | 0 | 0 | Pork in cold-hold fridge: 39 Degrees F Rice, fried, hot holding: 158 Degrees F Beans, refried, hot hold: 158 Degrees F Sanitizer (bleach) ~ 100PPM No violations at time of inspection Note: When using temperature as a food safety control (prep unit/hot hold) ensure food is not filled above fill line on containers to ensure proper temperature control. |
Tumwater Taco Company - 4242 CAPITOL BLVD SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/19/2024 | 40 | 10 | 50 | #02- Food Worker Cards Current #04- Hands Washed As Required #21- Proper Cold Holding Temperatures #29- Adequate Equipment for Temperature Control #34- Wiping Cloths Properly Used, Stored |
Walk-in cooler, cooked pork, steak, chicken, diced tomatoes, mushroom stew: 47 Degrees F, 53 Degrees F Steam table, refried beans, rice, beef/chicken: 162 Degrees F - 145 Degrees F In-use chlorine concentration less ~ 10 PPM Ware washer chlorine concentration ~ 50 PPM #2- Food worker expired and some of them not available. Correction: Food worker cards shall be up-to-date, valid and available upon request. #4- Observed food worker not washing hands before wearing gloves and changing tasks. Correction: Discussed with PIC about glove wearing food practices, as well as washing hands before wearing gloves and after changing tasks. #29- Walk-in cooler temperature 53 Degrees F after being repaired and TCS food items were between 45 Degrees F - 53 Degrees F less than 12 hours. Correction: Monitor closely walk-in cooler temperature and more repair or replace is needed. Keep TCS food items out of the walk-in cooler until temperature gets down to 41 Degrees F or less. Keep a temperature log sheet in place. #34- In-use sanitizing solution concentration measured less than 10 PPM. Correction: PIC remake chlorine mix and tested to 100PPM. Test strips shall be used to ensure chlorine concentration accuracy [50PPM, 100PPM]. #21- Walk-in cooler: The following cooked TCS food items: pork, chicken, steam and mushroom stew temperatures measured 47 Degrees F - 52 Degrees F. Correction: PIC restored temperature abused for less than 12 hours in the freezer. Provided PIC with food reconditioning and destruction guidelines for TCS food items. Discussed with PIC about adequate cold holding temperature monitoring walk-in cooler and using thin probe thermometer to ensure that TCS food items are at or below 41 Degrees F -Provided PIC with educational materials A follow-up is warranted |
Bayview Market Place - 516 West Fourth
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 7/19/2024 | 5 | 5 | 10 | #21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored |
Milk and Dairy, single door and reach-in cooler: 44 Degrees F and 45 Degrees F In-use QUAT sanitizer solution concentration less than 200 PPM #21- Milk and dairy product temperature measured between 44 Degrees F and 45 Degrees F. Correction: Remove milk and dairy product to the walk-in cooler until reach in cooler's thermostat adjusted/repair or replace. Temporarily, use an ice bath and monitor TCS milk and dairy product be using thin probe thermometer to validate cold holding minimum temperature at or below 41 Degrees F. #34- In-use QUAT sanitizing solution concentration measured below 200PPM. Correction: PIC remake QUAT sanitizing mix and concentration tested ~ 300PPM. Use test strips to ensure that QUAT concentration [200PPM,400PPM] |
| Meat Market | 7/19/2024 | 0 | 0 | 0 | Raw fish, display cold hold: 41 Degrees F Raw chicken, display cold hold: 40 Degrees F Raw crab cake, display cold hold: 40 Degrees F Beef, walk-in cooler: 39 Degrees F Fish, walk-in cooler: 38 Degrees F Sausage, walk-in cooler: 37 Degrees F Pork, open air cold hold: 41 Degrees F Chicken, open air cold hold: 40 Degrees F Sanitizer concentration, sink and front counter ~ 300 PPM No violations noted during time of inspection -Keep shellfish tag for 90 days. |
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| Bakery | 7/19/2024 | 0 | 0 | 0 | TCS baked goods, open dir cold hold: 38 Degrees F No violations noted during time of inspection |
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| Grocery Stores & Confectioneries | 7/19/2024 | 0 | 0 | 0 | Cheese/produce, open air produce: 40 Degrees F Feta/soft cheese, open air display:41 Degrees F Various foods, open air displauy: 40 Degrees, 41 Degrees F Eggs, open air cold hold: 40 Degrees F and 39 Degrees F No violation noted during time of inspection -Discussed with PIC about consistency on monitoring TCS food items in the open-air display to validate minimum cold holding temperature at or below 41 Degrees F. |
Popeyes Chicken #11363 - 1370 GALAXY DR NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/18/2024 | 25 | 0 | 25 | #17- Proper Hot Holding Temperatures |
Chicken in ice bath: 38 Degrees F - 40 Degrees F Beans, HH, steam table: 171 Degrees F Quat sanitizer ~ 300PPM #17- Classic chicken tenders in slide at 121 Degrees F - 134 Degrees F. Must HH above 135 Degrees F (timer not standard) CA: discarded |
Cascadia Grill - 200 4TH AVE W
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Establishment | 7/18/2024 | 25 | 10 | 35 | #01- PIC Certified by Accredited Program or Compliance with Code #20- Proper Reheating Procedures for Hot Holding #23- Proper Consumer Advisory Posted #34- Wiping Cloths Properly Used, Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Cooled TCS foods/raw fish, walk-in cold hold: 39 Degrees F Tomatoes/lettuce, prep cold hold: 40 Degrees F Gravy/sauces, re-heating (steam table): 137 Degrees F Burger, cooking temp: 160 Degrees F Ware washer (chlorine) ~ 50PPM In-use sani (chlorine) ~ 200PPM #1- PIC not demonstrating food safety knowledge. All PICs shall maintain active managerial control and demonstrate knowledge. Train PIC with CFPM and consider requiring a CFPM for kitchen manager. #20- Gravy and sauces reheating in the steam table. Previously cooled foods shall be rapidly reheated to 165 Degrees F prior to holding at 135 Degrees F or above. Reheat products on stove. CDI. #23- Undercooked steak offered on children's menu. No raw or undercooked items shall be offered on children's menu. Remove language on next printed batch. #34- In use sanitizer measured at over 200PPM. In-use sanitizer for food contact surfaces shall be between 50-100PPM. Remake solution with 1/2 cap (top of container) per gallon of water. CDI. #41- Sanitizer test strips not available test strips shall be available at all times to ensure proper concentration. Order chlorine test strips promptly. -Discussed proper cooling in either 2-inch pans, an ice bath utilizing an ice wand or by monitoring temperature. -Lunchbox (plastic) used to store cut lemons. Replace prior to next inspection. |
Locust Cider and Brewing Co - 222 N CAPITOL WAY Suite 111
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/18/2024 | 0 | 0 | 0 | Pizza toppings, prep cold hold: 31 Degrees F Cheese/sauce, reach-in cold hold: 39 Degrees F Ware washer (chlorine) ~ 50PPM In-use (QUAT) ~ 300PPM -Discussed clean up plan requirement -Look into changing risk category to low |
Black Lake Bible Snack Bar - 6521 Fairview Road S.W.
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 7/18/2024 | 0 | 0 | 0 | Milk fridgidaire commercial at 29 Degrees F. Sanitizer solution not in use to sanitize steaming wand of espresso machine. Could use bleach and water: 1 TSP. of bleach to 1 gallon of water. |
Bayview Market Place - 516 West Fourth
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/18/2024 | 30 | 5 | 35 | #16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored |
Deli Cold case- Broccoli crunch, chicken samosa, summer crunch slaw: 44 Degrees F and 45 Degrees F Steam table- Clam chowder, rice, beef, chicken: 194 Degrees F and 162 Degrees F Italian meatballs, tomato pasta: 164 Degrees F and 160 Degrees F In-use QUAT solution concentration ~ 200PPM Ware washer chlorine solution ~ 50PPM #16- Whole roast chicken with depth more than 5 inches have been improperly cooled. Correction: Chicken must be cooled properly by cutting them into small pieces/shredded/with depth les than 2 inches in an uncovered pan. #21- In the Deli cold case- Broccoli crunch, chicken samosa and crunch slaw salad temperature 44 Degrees F - 45 Degrees F TCF food items. TCF food items reconditioned to 41 Degrees or less in the walk-in cooler. Adjust thermostat. #34- In-use QUAT sanitizing measured below 200PPM. PIC remake QUAT ~ 300PPM. |
Black Lake Bible Camp & Conference Center - 6521 Fairview Road S.W.
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/18/2024 | 40 | 10 | 50 | #17- Proper Hot Holding Temperatures #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored #44- Plumbing Properly Sized, Installed, and Maintained |
#17-Turkey and cheese sandwiches in cabinets at 130-134 Degrees. #19 Tukey and cheeses sandwiches heated and stored outside of temperature control. #21 Prepped turkey and cheese at 55-61 Degrees F. must be kept cold if not immediately heated or served. #34 Prepped sanitizer at less than 100 PPM quat. Have dispenser serviced. Possibly supply water is too hot. #44 Drain line of ice machine goes directly into ground. Terminate at least 6 inches above. |
Pizza Time - 112 NE Jefferson Street
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/17/2024 | 5 | 0 | 5 | #02- Food Worker Cards Current |
Cookline cooler, 2-door refrigerator: 39 Degrees F and 40 Degrees F Lettuce, spinach, sausage, feta cheese, chicken wings: 40 Degrees F - 41 Degrees F In-use chlorine sanitizer solution ~ 100PPM #2- One food worker card is expired. Correction: PIC stated that food worker will get his food worker card training. Test this afternoon. Food worker cards shall be available, valid and up-to-date upon request. Note: Provided PIC with educational materials |
7-Eleven #41884A - 4044 PACIFIC AVE SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli | 7/17/2024 | 25 | 0 | 25 | #04- Hands Washed As Required |
Reach in cooler- taquitos, hot dogs. at 39-40 Degrees F. Hot case with meatballs and chicken wings at 39-40 Degrees F. Sandwiches and croissant with ham and egg and sausage at 147-151 Degrees F. Roller grill with hot dogs and taquitos at 138-141 Degrees F. In use quat sanitizer at 300 PPM #4 Food worker has not changed gloves after changing task: Correction: Discussed with PIC about proper wearing of gloves and protocols as well as washing hands. Provided PIC with educational materials. Note: Discussed with PIC about the TCS food items temperature and to validate that the TCS food items are out of the danger zone of 135-141 Degrees F. |
| Grocery Stores & Confectioneries | 7/17/2024 | 0 | 0 | 0 | hot dogs and taquitos at reach in cooler at 37 degrees F. Pizza and sandwiches and mix cantaloupe at open air cold hold at 40 Degrees F. No violations at time of inspection. |
Hong's Boba - 855 TROSPER RD SW Suite 109
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/17/2024 | 0 | 0 | 0 | 2 door sliding reach in cooler from 37-40 Degrees F. Cook line cooler: mil and half and half at 39-40 Degrees F. Almond milk and soy milk and strawberries at 40-41 Degrees F. In use chlorine hand sanitizer at 100 PPM No violations noted during time of inspection. |
Wild Man Brewing Gastropub - 414 4TH AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/16/2024 | 30 | 0 | 30 | #02- Food Worker Cards Current #06- Adequate Handwashing Facilities #13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized |
Cookline & walk-in cooler: 40 Degrees F and 38 Degrees F Tomatoes, blue cheese, feta cheese, pasta: 40 Degrees F and 41 Degrees F In-use chlorine sanitizer solution ~ 100PPM Ware washer chlorine concentration ~ 50PPM #2- Food worker cards not available upon request. Correction: FHC shall be available upon request and must be valid and up-to-date. #6- Handwashing sink is not accessible due to piles of objects hindering it's accessibility. Correction: PIC removed objects near handwashing sink. #13- Cheese meat slicer has evidence of food debris build up. Correction: PIC will thoroughly wash/clean and sanitize slicer. Discussed with PIC about a cleaning procedure. Slicer must be dissembled and cleaned thoroughly after use. |
Buddies Grocery & Deli - 6505 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli | 7/12/2024 | 0 | 8 | 8 | #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #46- Toilet Facilities Properly Constructed, Supplied, Cleaned |
Walk-in cooler: 38 Degrees F Freezer: 10 Degrees F #2- Employee did not have food worker card. Obtain FW card within 2 weeks - Retracted employee did not understand question. #41- No test paper for monitoring sanitizer solution. #46- Obtain covered waste receptacle for restroom. Restroom door must be made self-closing. Correct in 2 weeks. |
| Grocery Stores & Confectionaries | 7/12/2024 | 0 | 0 | 0 | Walk-in cooler: 38 Degrees F |
Plaza Jalisco - 5212 Capitol Boulevard S.
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/12/2024 | 20 | 10 | 30 | #02- Food Worker Cards Current #14- Raw Meats Away from RTE Food; Species Separated #25- Toxic Substances Properly ID, Stored, Used #31- Food Properly Labeled #33- Potential Food Contamination Prevented |
Cookline: Lettuce, tomatoes, Pico de Gallo: 41 Degrees F and 40 Degrees F Steam table: Fried rice, refried beans, chicken, ground beef, beef, ground: 149 Degrees F and 161 Degrees F In-use chlorine solution concentration over 200PPM Ware washer chlorine solution concentration ~ 100PPM #2- Food worker cards were not available upon request. Correction: Food workers cards shall be valid, up-to-date and available upon request. #14- Raw chicken stored over/above raw shrimps. Correction: Chicken shall be stored at the bottom shelves. Follow the hierarchy of storage to prevent cross-contamination. Always store raw chicken at the bottom/ ground beef/ beef/ pork/ fish/ eggs and on top cooked food/food items. #31- Containers of cooked chicken, ground beef and seafood stew are not date marked. Correction: PIC date marked TCS food items accordingly. Discussed with PIC about date marking procedures. #33- Two spoons stored over ice cream. Correction: Use ice scoop (stored in a running water/ put it in cold water 41 Degrees F or less or hot water 135 Degrees F or above alternate ice scoops between uses. #25- In-use chlorine sanitizing solution concentration measured above 200 PPM. Correction: PIC remake the mix and tested at ~ 100PPM. Chlorine solution concentration must be between [50PPM, 100PPM]. Use test strips to ensure concentration accuracy. |
Soba Oriental Cuisine - Olympia Farmer's Market
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Olympia Farmers' Market Booth | 7/12/2024 | 0 | 0 | 0 | A follow up inspection PIC provided a brand new commercial reach-in cooler |
Tea Leaf II - 4646 Pacific Avenue SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/11/2024 | 0 | 0 | 0 | Crab imitation 2 inches cooked at 38 degrees F. Tofu lower prep are at 37 Degrees F. Rice HH at 149 Degrees F. at 149 Degrees F.. DW sanitizer at 100 PPM contact sanitizer at 100 PPM No violations at this time. |
Dylan's Corner Market - 15201 VAIL RD SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli | 7/10/2024 | 0 | 0 | 0 | Cookline cooler- Sausage, roast beef, turkey: 40 Degrees F - 41 Degrees F Ham, cheese, tomatoes: 41 Degrees F and 39 Degrees F Hot case- Cheese burger, macaroni, beef burritos: 139 Degrees F - 142 Degrees F in-use QUAT sanitizing solution concentration ~ 300PPM No violations noted during time of inspection. Note: Owner will soon contact the environmental health division for a change of ownership. |
Ricardo's Kitchen & Bar - 676 WOODLAND SQUARE LOOP SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/10/2024 | 35 | 8 | 43 | #16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures #29- Adequate Equipment for Temperature Control #36- Proper Eating, Tasting, Drinking or Tobacco Use |
Cookline: Blue cheese, cooked pork; 48 Degrees F - 51 Degrees F French onion soup lobster soup: 154 Degrees F and 160 Degrees F In-use QUAT sanitizing solution ~ 200PPM Ware washer thermal temperature: 169 Degrees F #16- A container of beef stock was covered during the cooling process. Correction: Food items shall be cooled properly in a an uncovered container during the cooling process. Discussed with PIC about proper cooling methods. #21- In the cookline: TCS food items, blue cheese 48 Degrees F, cooked pork 51 Degrees F. Correction: PIC discarded temperature abused TCS after being in the cookline over 12 hours. Discussed with PIC to adjust the thermostat/repair/replace reach-in cooler unit (48 Degrees). #29- Reach-in cooler temperature 47 Degrees F. Adjust thermostat or repair/replace the reach-in cooler. Maintain a temperature log sheet to validate proper reach-in cooler temperature at minimum 41 Degrees F #36- TCS clam chowder container is out of date. Correction: PIC discarded outdated TCS food item. TCS food items cooked TCS food must be dat marked and kept only 7 days including the day of cooking. |
JJ's Quick Stop - 4845 BLACK LAKE BELMORE RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 7/10/2024 | 0 | 0 | 0 | Deli sandwiches, merchandiser: 39 Degrees F Milk, walk-in/reach in: 35 Degrees F No items cited |
Mobil Gas #62512 - 701 TROSPER RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery | 7/10/2024 | 0 | 0 | 0 | Sandwiches, merchandiser: 38 Degrees F Milk, walk-in/each-in: 34 Degrees F Contact sanitizer ~ 300PPM QUAT No items cited |
Buffalo Wild Wings #438 - 1614 BLACK LAKE BLVD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/9/2024 | 10 | 13 | 23 | #06- Adequate Handwashing Facilities #30- Proper Thawing Methods Used #34- Wiping Cloths Properly Used, Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Hamburgers, cooker: 171 Degrees F Wings HH: 157 Degrees F Shredded Lettuce, top of prep: 39 Degrees F Raw chicken, freezer tubs: 38 Degrees F #6- Floor sweeping equipment stored in front of hand sink. Maintain easily accessible at all times. #30- Thawed queso sauce in prep unit at 49 Degrees . Thawed in sink this morning. Be aware that cold water from tap is 70 Degrees F seasonally. Thaw foods in refrigerator from previous night when needed. #34- Contact sanitizer at 1130 PPM peracetic acid. Should be no more than 700. #41- Glassware wash machine had no sanitizer content. Supply bottle of chlorine was adequate. Repair/service machine as soon as possible. |
Red Velvet Bakery by the Sea - 6541 SEXTON RD NW Bldg D 102-103
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/9/2024 | 0 | 0 | 0 | Cold case- Veggie quiche, turkey bacon: 38 Degrees F and 40 Degrees F Sandwich spinach Cookline and refrigerator- Ham, turkey, chicken: 39 Degrees F and 41 Degrees F In-use- chlorine solution concentration ~ 100PPM Ware washer chlorine solution ~ 50 PPM No violations noted during time of inspection Great work! |
Fred Meyer #659 - 555 Trosper Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli | 7/8/2024 | 25 | 5 | 30 | #17- Proper Hot Holding Temperatures #29- Adequate Equipment for Temperature Control |
Whole roasted chicken, cook: 178 Degrees F Various salads, cold case: 37 Degrees F - 40 Degrees F Contact sanitizer ~ 300PPM QUAT #17- Roasted chicken pieces at 121 Degrees F - 130 Degrees F. Must be HH above 135 Degrees F. CA reheated. #21- Roll of provolone at 50 Degrees F. Kept out too long during slicing. #29- One of the sliding doors to the hot case was not put in place, causing loss in temperature in some foods - replaced. |
Baby's Dream Dogs - 4419 Harrison Ave NW Suite 104 (Commissary)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 7/5/2024 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
Hot dogs, hot hold: 173 Degrees F Pulled pork, hot hold: 171 Degrees F Hot dogs, ice chest: 39 Degrees F Sanitizing solution: 75 PPM chlorine #5- Sanitizer not made at time of inspection. Sanitizing solution shall be made at time of food prep/service. Correction: PIC made sanitizer solution. |
Sandstone Café - 273 SUSSEX AVE W
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/5/2024 | 10 | 10 | 20 | #21- Proper Cold Holding Temperatures #33- Potential Food Contamination Prevented #34- Wiping Cloths Properly Used, Stored |
Shredded lettuce and feta- cookline- 46 and 53 Degrees F. Diced tomatoes and cheese 46 and 53 Degrees F. Gravy and sausage, and chicken noodle- steam table at 152-160 Degrees F. In use chlorine solution concentration less than 50 PPM after correction 100 PPM warewasher thermal temperature at 160 Degrees F. #21 in the cookline: TCS food items temperature measured above 46 Degrees F. Correction: PIC restored TCS food items in the reach in cooler. Discussed with PIC about prep process and keeping TCS food items at or Below 41 Degrees F. Adjust thermostat or repair or replace reach in cooler at cookline station. #34 In use chlorine solution measured below 50 PPM. Correction: PIC remake the chlorine solution and tested at 100 PPM. #33 Ice scoop holder has evidence or slim build up. Correction: PIC started cleaning ice scoop holder. Ice scoop hold must be cleaned regularly. |
Taco Lote, LLC - 5105 Capitol Blvd Suite C-1- Commissary
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 7/5/2024 | 10 | 8 | 18 | #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #46- Toilet Facilities Properly Constructed, Supplied, Cleaned |
Rice/beans, received: 161 Degrees F and 170 Degrees F Shredded cheese, cold hand: 41 Degrees F Sliced tomatoes, cold hand: 40 Degrees F and 41 Degrees F Barbacoa, received: >150 Degrees F Bleach, sanitizer: 50 ppm #26- Not in compliance with permit conditions. Restroom unavailable to customers during all hours of operation (seating is provided) No commissary log was available upon request. Waste disposed procedures not approved. Correction: Complete commissary log during each use and keep on truck, make available. Make restrooms available during hours of operation or change operating hours. Could find another restroom agreement for customers. #41- Improper ware washing procedure. Basins not properly used. Correction: wash in hot, soapy water (1st basin), rinse with hot clean water (2nd) and sanitize in 3rd basin. Air dry in clean area. #46- Inadequate restroom facilities. Door must self-close and exhaust fan must be installed. Correction: Ensure door self-closes and restroom is properly vented. Note: Install taller splash guard to protect clean wares from contamination/ -Ensure employee dishes and belongings are separate and below from food prep areas. -Re-seal with food grade caulking around 3-comp sink (recommended) |
Kona Ice #3 - 214 Pinehurst Dr SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 7/3/2024 | 0 | 0 | 0 | In-use sani (Chlorine) 50 PPM Great job! |
Valentina's Lounge - 324 4TH AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/3/2024 | 35 | 0 | 35 | #02- Food Worker Cards Current #16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures |
#2- Food worker cards not available upon request. Correction: Food handler cards shall be available and up-to-date upon request. #16-Salsa sauce has been cooling in a deep container. Correction: Sauce or TCS food items shall be cooled in an ice bath/ or using ice wand or in a shallow container with food depth less than 2 inches. #21- TCS food items (potentially hazardous food). Pico de Gallo 44 Degrees F and cole slaw 44 Degrees F. Correction PIC restored food items in the reach-in cooler. Discussed with PIC about using reach-in cooler/refrigerator to chill the food at 41 Degrees F prior of preparation and cookline cooler shall be used to maintain cold holding at 41 Degrees or below. TCS food items must be out of the danger zone [135 Degrees F, 41 Degrees F] Note: Provided PIC with educational material about proper cooling procedure, cold/hot holding and hygiene. Discussed with PIC about active managerial control of risk factors as well as continuous training and coaching food workers on food safety and satisfaction. |
Sidewalk Café - 601 CAPITOL WAY N
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/3/2024 | 25 | 3 | 28 | #16- Proper Cooling Procedures #36- Proper Eating, Tasting, Drinking or Tobacco Use |
Reach-in cooler, cookline Shredded cabbage, diced tomatoes: 40 Degrees F and 41 Degrees F Cheese, ham, chicken: 39 Degrees F and 41 Degrees F Warmer, clam chowder: 136 Degrees F In-use chlorine sanitizing solution Ware washer chlorine ~ 100ppm #16- Meatloaf was wrapped in plastic during the cooling process and temperature measured at 44 Degrees F. Correction: TCS food items shall be cooled in an uncovered or unwrapped shallow container with food depth less than 2 inches. #36- A container of cooked chicken is not date marked. TCS food items shall be sate marked for 7 days including the date of cooking or opening the package. |
Jerk An Tingz LLC - 4419 Harrison Ave NW Ste 104 (commissary)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 7/3/2024 | 25 | 0 | 25 | #16- Proper Cooling Procedures |
Pasta/chicken/plantains, hot hold: 146 Degrees F and 167 Degrees F Shredded cheese, arctic air 1-door: 40 Degrees F and 41 Degrees F Cooked vegetables, stove: 211 Degrees F Rice, rice cooker: 177 Degrees F Cooked and cooled pasta, arctic air 1-door: 50 Degrees F and 52 Degrees F In-use sanitizer, chlorine ~ 50 PPM #16- Pasta (cooked) found at 52 Degrees F in 1- door reach in. Operator reported pasta not properly cooled at commissary prior to transport to MFU. TCS foods shall be cooled in 2" or less amounts uncovered until 41 Degrees F or below or by other approved method. Correction: Pasta voluntarily discarded. CDI |
Broke Da Mouth, LLC - 3726 Pacific Ave
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/3/2024 | 30 | 0 | 30 | #17- Proper Hot Holding Temperatures #23- Proper Consumer Advisory Posted |
Chicken, stove: 90 Degrees F - 115 Degrees F Spam musubi, under stove: 90 Degrees F Beef patty, cook temp: 158 Degrees F - 175 Degrees F Cabbage/ mac salad, prep unit: 41 Degrees F Cabbage, atosa 1-door: 39 Degrees F and 40 Degrees F #17-Spam musubi being kept warm under stove, cooked chicken on wire rack on stove both under 135 Degrees F. TCS foods shall be hot held at 135 Degrees F or above. Correction: allowed operator to use TAAC and discard 4 hours after food left temp control. CDI #23- Consumer advisory (disclosure and reminder) absent from menu for eggs cooked to order. CA required for any raw animal products served undercooked or cooked to order. Correction: Provide CA within 7 days. Notes: Discussed HW and reminded operator to ensure HW occurs after working with raw animal proteins and prior to RTE foods, not just changing gloves. Discussed cooling methods for TCS foods and requirements for TAAC. Gave operator handouts for cooling and TAAC |
HMS "Off the Hook" - 6541 SEXTON RD NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/2/2024 | 30 | 0 | 30 | #21- Proper Cold Holding Temperatures #25- Toxic Substances Properly ID, Stored, Used #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Beef Soup: walk in at 39 Degrees F. Pork Pozole soup: hot hold at 164 Degrees F. Cesar wrap: under counter fridge- at 43- 45 Degrees F. Reuben: open air - cold hold- at 51 Degrees F. Meat open air units at 34 Degrees F. ROP -packaging - open air 39 Degrees F. Under counter fridge - ambient- 50 Degrees F. Sanitizing solution: > 400 PPM quat #21- Improper cold holding temperatures, various TCS foods above 41 Degrees F. display/under counter unit 50 Degrees F. - All TCS food to walk in fridge to rapid chill. #25 Sanitizing solution greater than 400 PPM quat. per manufacturer recommendation- quat sanitizing solution shall be 150-400 PPM. Correction: dilute sanitizer and confirm concentration until dispenser is adjusted. #26- non- compliance with permit FE using a commissary for food prep& hot holding and cooling of soups - not approved processes with county. Steamboat Grill and greens is commissary. Correction: resubmit plans with including menu items and additions and new food flows with in 30 day Note: HACCP Plans for ROP need to be submitted once finalized within 30 days or notify extension needed. Note: Once Display under counter prep fridge is fixed, submit documentation of repair and temperature logs within 2 weeks. If extension is needed notify us as soon as possible . |
Panera Bread - 1320 Marvin Rd NE Suite E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 7/2/2024 | 0 | 0 | 0 | Produce/cooked TCS products, prep cold hold: 39 Degrees F Soup/eggs, hot hold line: 150 Degrees F Cheese, ice cold hold: 39 Degrees F Eggs/deli meat, walk-in cold hold: 39 Degrees F In-use sani (lactic acid) 1600 PPM Ware wash sani (chlorine) -One small pan of cheese is utilizing ice to cold hold. Because of limited volume and current performance, this is approved. Contact our department before expanding cold holding with ice. |
Dockside Bistro & Wine Bar, The - 501 COLUMBIA ST NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 6/28/2024 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
Walk-in cooler, clam chowder, mix greens, cooked rice: 40 Degrees F and 38 Degrees F Cookline cooler: Pork belly, sliced tomatoes: 40 Degrees F Steam table: clam chowder: 152 Degrees F In-use QUAT less 50 PPM Ware washer chlorine concentration ~ 100 PPM #34- In-use QUAT sanitizing solution concentration measured less than 50 ppm. Correction: PIC remake QUAT mix and tested at 300ppm. Discussed with PIC about accurate QUAT concentration (strength) [200-400PPM]. Note: Discussed with PIC about active managerial control of risk factors provided PIC with educational materials. |
1889 Prime Steakhouse - 410 5TH AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 6/25/2024 | 0 | 0 | 0 | Goat chees and tomatoes at 39 Degrees F. Hard boiled eggs at 40-41 Degrees F. Walk in cooler- French onion soup at 30-40 Degrees F. In use quat sanitizing solution at 300 PPM warewasher chlorine solution at 100 PPM No violations at time of inspection |
FRANKs BURGERs - 1175 Center Drive DuPont WA (Commissary)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit - Reciprocity | 6/24/2024 | 25 | 0 | 25 | #17- Proper Hot Holding Temperatures |
Chicken breast, Cambro: 120 Degrees F QUAT sanitizer (In container) ~ 300PPM -Food reheating during inspection #17- Proper hot holding temperatures: chicken inside Cambro was held between 120 Degrees F - 125 Degrees F. Corrective action: reheat all meats in Cambro to 165 Degrees F for hot holding. |
Tacos California - Downtown #3 - 1302 TRACEY ST SE (Commissary CA Tacos) Martin Way / B25189V
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/24/2024 | 90 | 0 | 90 | #01- PIC Certified by Accredited Program or Compliance with Code #04- Hands Washed As Required #13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Rice, beans, meat; steam table, 146-160F Cut tomatoes, lettuce; prep unit, 40-41F Beans, meat; 2-door cold hold, 45-47F Cooked onion, pepper; RTS, 90F In-use sanitizer, chlorine 50 ppm NOTE: Ensure HW sink is used for HW only. 3-comp sink not approved for HW. Violations: #01: PIC not actively managing risk factors & reported not taking daily temps. PIC is required to meet WAC 246-215 requirements for presence, knowledge, & AMC. Correction: Provide CFPM certificate. Ensure employees have adequate food safety knowledge & retrain as needed. Repeat. #04: FW handled/cracked raw whole shell eggs & did not remove gloves & wash hands prior to returning to food prep. HW shall occur after working w/ raw food & prior to working w/ RTE food, & as often as necessary to prevent cross contamination when changing tasks. Correction: FW directed to remove gloves & wash. CDI, repeat. #13: Bag of raw meat placed on food contact surface that was not properly wash/rinse/sanitized prior to preparation of RTE food on same surface. Food contact surfaces shall be properly cleaned & sanitized. Correction: FW directed to wash, rinse, & sanitize surface. Begin utilizing cutting board for raw meats as wood surface is worn. #19: Cooked onions & peppers at 90F at room temp. TCS foods shall be cold held at 41F or below, hot held at 135F or above, or stored w/ written TAAC plan. Correction: Reheated to 165F. CDI #21: Cooked beans & meat in 2-door reach-in @ 45-47F. TCS foods shall be cold held at 41F or below. Correction: Door was open. Shut door to chill to 41F. CDI, repeat. #26: PIC reported wastewater disposal by unapproved method, not in compliance w/ conditions of permit. Correction: Submit updated procedures for TCPHSS approval. Repeat. Re-Inspection: Re-InspectionDate: Jul 10, 2024 Results: Cooked/cooled beans, 2-doo cold hold: 45 Degrees F - 47 Degrees F Shredded cheese, 2-door cold hold: 48 Degrees F - 49 Degrees F Meat, prep unit (bottom): 40 Degrees F- 41 Degrees F #1- Ensure PIC is designated on truck at all times. FW had adequate food safety knowledge demonstrated during inspection. #4- Observed adequate handwashing by employees. #13- No handling of raw meats observed during inspection. Discussed raw meat handling with employees. #19- No TCS foods observed at room temperature #21- TCS foods in 2-door cold hold measured 43 Degrees F - 49 Degrees F. Foods must be moved to adequate refrigeration. Fridge needs to be fixed or serviced. Submit documentation of correction including temp logs within 2 weeks. #26- Follow up required for unapproved wastewater dumping methods. |
Mexican Food El Itacate - 9018 Martin Way E (Commissary-El Itacate Mexican Restaurant)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/24/2024 | 0 | 0 | 0 | Lettuce, prep unit top: 41 Degrees F Birria, hot hold: 163 Degrees F Rice, hot hold: 160 Degrees F Beef, cooled, 2-door fridge: 41 Degrees F Sanitizer solution: 75 PPM #4- Food worker donned gloves without washing hands. Handwashing shall occur before donning gloves/changing tasks for at least 20 seconds. Correction: FW hand washed hands before putting new gloves on. #26- Noncompliance with permit, no commissary log, available upon request, not using commissary for wastewater dumping/potable water fill up. Correction: Keep a commissary log on site and use approved sources only for wastewater dumping/potable water filling. |
Taqueria La Esquinita II - 430 LEGION WAY SE (Commissary-Tacos La Esquinita)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/21/2024 | 5 | 0 | 5 | #02- Food Worker Cards Current |
Rice/beans/meat, hot hold: 160 Degrees F Cheese/meat, prep cold hold: 38 Degrees F Eggs/produce/meat, reach-in cold hold: 40 Degrees F Produce/meat, reach-in cold hold: 39 degrees F Steak, cooking temp: 160 Degrees F In-use sani (chlorine) ~ 100 PPM #2- Food worker cards not available. All employees shall have valid food workers cards in site. Make copies and equip MFU with cards. |
Boss Chargrill, The - 4520 INTELCO LOOP SE BLDG 4
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/21/2024 | 10 | 0 | 10 | #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Produce, small prep table: 38 Degrees F Meat/eggs, reach-in cold hold: 40 Degrees F Brisket/pork, hot hold oven: 160 Degrees F Beans, hot hold: 160 Degrees F In-use chlorine (sani) ~ 150 PPM #26- Currently doing unattended cooking; wastewater disposal location changed without approval. Changes to original approved plans shall be reviewed and approved by this department prior to implementing. Submit plan for un-attending cooking and new wastewater disposal agreement. |
Scott Lake Grocery - 11315 SCOTT CREEK DR SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 6/20/2024 | 0 | 10 | 10 | #33- Potential Food Contamination Prevented #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized |
2 door sliding cooler 37 F Hot dogs, cheese 39 F Back freezer sausage egg and cheese biscuit 7 F Freezer sausage egg and cheese 6 F No Hot holding observed.#33: Ice machine has evidence of biofilm and mold build up. Correction: Person in charge shut off ice machine prior to cleaning it thoroughly. Discussed with person in charge about cleaning frequency of the ice machine and pathogens of concern (listeria). #42: Ice machine scoop stored on top of the dusty countertop. Correction: PIC started cleaning the ice scoop and stored In a clean container. |
Garcon de Doburi - 120 5th Ave SW Olympia, WA 98501 (according to application and City of Oly statement)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 6/20/2024 | 5 | 8 | 13 | #02- Food Worker Cards Current #30- Proper Thawing Methods Used #33- Potential Food Contamination Prevented |
Cook line cooler walk-in cooler Salad, shredded cabbage, fish, milk 38-40 F Yogurt mashed potatoes, cheese 39-41 F Rice cooker: Steamed rice 182 F Cooked corn 152 F Warewasher 165 F In use sink and surface cleaner sanitizer 700 ppm#02: Food worker cards are expired. Correction: Food worker cards shall be valid and up to date upon request. Person in charge will email up to date cards. #30: Frozen raw fish were thawing in ambient air temperature. Correction: Thaw fish and meat inside the walk-in cooler/refrigerator. Submerge it under running water. #33: Ice scoops stored on top of ice in the ice machine. Correction: Store ice scoop in its designated rack or in a clean container. |
Olympia Campground - 1441 83rd Avenue S W
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 6/20/2024 | 0 | 0 | 0 | Cheddar cheese walk in 41 F all other tcs foods frozen. No violations noted at time of inspection. |
Charro Azteca 2 - 3802 S Cedar St, Tacoma, WA (Commissary)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/17/2024 | 40 | 0 | 40 | #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Rice/ meat/ cooked peppers, room temp storage: 80 Degrees F - 100 Degrees F Produce/ cheese, prep cold hold: 38 Degrees F Cooled TCS foods, reach-in cold hold: 43 Degrees F - 45 Degrees F Rice/meat, hot hold: 140 Degrees F In-use sanitizer (chlorine) ~ 50 PPM #19- Multiple items found at room temperature. TCS foods shall be kept cold (41 Degrees F or below) or hot (135 Degrees F or above) at all times. Discard all products at room temperature (CDI) #21- Reach-in cold hold products were at 43 Degrees F - 45 Degrees F. All cold held TCS products shall be kept at 41 Degrees F or below. Adjust thermostat or service unit. CDI #26- Mulitas, quesabirria, and tamales are all being offered without approval. Mulitas, quesabirria, and tamales are required to be approved with proper food flows prior to offering. Submit food flows for there items within 7 business days. *Discussed cooling at commissary or gas station on site. Commissary agreement is required. |
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.