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Kabocha - 1909 Harrison Ave NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Mobile Food Unit	8/6/2026	25	0	25	#16- Proper Cooling Procedures	Tofu, prep table: 40 Deg F Sauce, freezer: 36 Deg F Rice, rice cooker: 180 Deg F Rice, cooled (prep unit): 38 Deg F #16- Acidified pre-observed in 4 inch depths cooled from previous night in prep unit. Cooling is not permitted on the MFU, and must be done at commissary. Foods must also always be cooled in shallow pans in depths. Less than 2 inches unless time/time tracked with validation logs. Corrective action: Cease cooling on truck. Commissary logs given. Note: Discussed the requirement for commissary logs. Ensure these are being used and logs are maintained for 6 months. Note: Rice observed in preop hot holding and acidified. Note: Discussed proper use of prep sink on truck and PIC states produce is washed at commissary

Westwater Kitchen and Lounge, The - 2402 LAKERIDGE Way SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/5/2026	15	0	15	#12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit	rice hot hold 145 Deg F Meat/cooled TCS foods walk-in cold hold 38 Deg F lettuce/produce/cheese prep cold hold 40 Deg F milk/cheese cafe cold hold 39 Deg F In use sani (quat) 300 ppm ware wash sani (chlorine) 150 ppm #12 Shellstock tags not properly dated. Shellstock tags shall be dated with the date that the first and last product in the batch is sold and kept for 90 days. Ensure tags are properly dated going forward. #26 Approved, written plan is missing for non-continuously cooked chicken. TCS proteins that are non-continuously cooked required an approved written plan, which shall be kept on file. Submit a plan within 10 Business days or discontinue practice. ** Ensure dairy products in the coffee bar are date marked unless used within 24 hours. ** Ensure asterisk (*) is added next to any item that can be served raw or undercooked. Complete on next menu reprint.

Safeway #543 - 4700 Yelm Highway SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores & Confectioneries	8/5/2026	0	0	0		no violations Note: discussed avoiding overfilling display/grab-n-go cases due to lack of air flow.
Coffee Shop	8/5/2026	0	0	0		milk. prep unit #1 39 Deg F sweet cream prep #2 40 Deg F sandwich cold hold 39 Deg F No violations at time of inspection.
Produce Cutting Area	8/5/2026	0	5	5	#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized	watermelon cut 42 Deg F Produce wash @30 ppm #42 Cutting boards show signs of extensive use and require replacing food. Contact surfaces must be maintained clean/sanitized/safe to use. Correction: replace regularly due to volume of cutting if resurfacing is not an option 246.215.0450 5
Bakery	8/5/2026	0	5	5	#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized	whipping cream walk-in 39 Deg F #42 Significant build-up on bread baking sheets. Foods contact surfaces must be clean to sight and touch; kept free of accumulation of food residue or other debris. Correction: PIC to soak. Replace.
Deli	8/5/2026	20	0	20	#13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized #14- Raw Meats Away from RTE Food; Species Separated	cut cabbage prep unit 40 Deg F tomatoes, sliced sandwich prep top 36 Deg F chicken tenders hot hold #1 146+ Deg F deli meats- in display case <38 egg roll hot hold case #2 190 Deg F chicken cooling <2" walk in 69 Deg F chicken cooled walk-in 29 Deg F #13 Deli slicers visibly soiled; staff not currently following proper clean-in place procedures ensuring entire piece of equipment is properly washed/rinsed/sanitized air dry at least every 4 hours. All food contact surfaces must be washed/rinsed/sanitized/air dried at minimum every 4 hours to prevent the growth of Listeria and other foodborne illness pathogens. Corrective Action: Retrain all deli employees on proper. #14 Raw chicken prepared in walk-in without district segregation from ready-to eat deli meats; potential contamination. All raw product shall be stored above and away from RTE foods. Corrected; speed rack moved. Corrective action: Ensure speed rack has clearly labeled storage to avoid cross-contamination.
Meat Market	8/5/2026	0	0	0		seafood cooler ambient 34 Deg F meat cooler ambient 36 Deg F display case ambient 39 Deg F No violations note: ambient temp in processing room at 40 Deg F Equipment cleaned daily

Legends Arcade, LLC - 115 STATE AVE NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/5/2026	0	5	5	#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized	Avantco refrigerator, pepperoni, hot dogs, under prep counter cold hold: 41 Deg F Avantco refrigerator, 3 sliding door cold hold unit Whipped cream, sliced tomatoes,: <41 Deg F In use sanitizer bucket, quat 200PPM #42- Leak within/around avantco, 3 sliding door cold hold unit. Unit/equipment shall be properly maintained. Corrective action: Unit shall be served immediately. Notes: PIC reported changing in use sanitizer bucket every 1 hour. Ensure sanitizer concentration is at adequate levels at all times. Change frequency if needed. -Left food employee handout, PIC responsibilities -At all times ensure handwash sink is always properly equipped with hand soap and paper towels, warm water. -Ensure employees can locate VDD plan and kit to ensure training for all. -Send copy of CFPM via email, within 14 days.

Oly Taproom LLC - 312 COLUMBIA ST NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/5/2026	10	0	10	#21- Proper Cold Holding Temperatures	Turbo air cold prep top unit, diced tomatoes, salami, pepperoni, sausage: 45 Deg F - 48 Deg F Under turbo air, mixed greens, lettuce, 47 Deg F, diced tomatoes, 46 Deg F - 48 Deg F Sausage 46 Deg F - 48 Deg F Nacho cheese, soup: >140 Deg F Ambient temp of under turbo air cold unit: 47 Deg F - 48 Deg F In use sanitizer chlorine bucket: 100PPM #21- TCS foods in turbo air cold hold prep table found between 45 Deg F - 48 Deg F. TCS foods under turbo air cold hold between 46 Deg F - 48 Deg F. TCS foods in cold hold shall be at 41 Deg F or below. CA: Chill immediately, lower unit temperature and monitor temps. May need to be serviced. Notes: Send copy of CFPM certificate within 14 days. -Hand wash shall only be used for handwashing -Left PIC responsibilities and employee illness policy handouts

Bayview Market Place - 516 West Fourth

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Meat Market	8/3/2026	10	0	10	#27- Variance Obtained	Raw meats, glass display: <41 Deg F Fish, glass display: <41 Deg F Display, raw meats: <41 Deg F In use sanitizer quat: 300PPM #27- Currently vacuum sealing meat products, and PIC unable to present specialized processes/HACCP for vacuum sealed products. To vacuum seal food products, a specialized process/HACCP is required and shall be approved beforehand. Cease process for vacuum sealing. Notes: -Ensure TCS foods/ingredients are properly datemarked -Ensure shellfish tags/labels are kept in a organized system. Left handout. -Create clearing system for ice machine

Don de la Colombiana LLC - 609 Capitol Way S

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/3/2026	10	0	10	#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit	Eggs, T.A.A.C Rice, chorizo: 110 Deg F - 120 Deg F, T.A.A.C Milk, deli meat, 1 door cold hold unit: <41 Deg F Salsa, meat, eggs, sausage, 4 door cold hold: <41 Deg F In-use sanitizer, chlorine: 100PPM #26- No written plan for using time as a control (rice, chorizo, eggs, other meats/TAAC). All products that use time as a control shall be designated in a written plan that is kept on file. Repeat. Corrective action: Will send you handout submit within 14 days via email. Keep onsite. Ensure everyone is following plan and trained verify time. Note: -Ensure V&D kit and plan -Left PIC, date mark handouts.

Fisher Scones #1 (C57469H) - Commissary - Conifer Specialties Inc. (Fisher Scones)

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Mobile Food Unit	7/30/2026	10	0	10	#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit	under counter cooler ambient 41 Deg F whipped butter, under counter 41 Deg F in use sanitizer bucket, 50 ppm #26 Commissary use log not up to date/not marked recently with dates/process. Commissary logs shall be up to date, used daily to verify commissary use. Corrective Action: update commissary log daily. Ensure employees are trained on how to fill out. Note: Time as a control for whipped butter.

Shipwreck Café - 244 MADRONA BEACH RD NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/30/2026	0	5	5	#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	gravy hot hold 150 Deg F tomatoes/cheese prep cold hold 38-40 Deg F raw meat/produce/cooled TCS foods walk-in cold hold 37 Deg F Burger cooking temp 170 Deg F in use sani (quat) 300 ppm warewash sani (chlorine) 0 ppm #41 warewash sanitizer at 0 ppm. Chlorine warewash solution shall be kept at approx. 150 ppm. Fix sanitizer levels or call for machine to be serviced CDI. Excellent food safety knowledge and active managerial control.

Sandstone Café - 273 SUSSEX AVE W

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/29/2026	20	5	25	#21- Proper Cold Holding Temperatures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Ham, sausage, meat, top of prep: 50 Deg F Soup, hot hold: >135 Deg F (by 2 door) Lettuce, sliced tomatoes, deli meats:<41 Deg F Potatoes, meats, under prep table: <41 Deg F Milk, deli meats, soup, 2 door: <41 Deg F Prep top, right side, milk, cheesecake , TCS foods atosa: <41 Deg F In use sanitizer bucket, 150PPM - 200PPPM Dishwasher: 169 Deg F #21- Sausage and ham in prep top at 46 Deg F - 50 Deg F. TCS food in cold old shall be at 41 Deg F or below. CDI. FW moved to 2 door unit. Ensure lids pf prep top are closed. #41- High temp ware wash doe not have a device/test strips to verify sanitizing temp reaches at least 160 Deg F. High temp dishwashers shall have test strips or temperature disk to verify temp. CA: Purchase device/test strips immediately. #26- No V&D written plan available. FE shall have required written procedures, available upon request. CA: Left handout, use as guide to write your V&D plan. Notes: Ensure all TCS foods are properly date marked. Left handout (soups, deli meats, milk) Ensure RTE foods are separated from.

Subway - 698 E. Sussex Road

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/29/2026	5	0	5	#01- PIC Certified by Accredited Program or Compliance with Code	meatballs, hot hold, >135 meats (chicken, turkey, salami, tuna, ham, prep table , glass display) <41 Deg F shredded lettuce, sliced tomatoes, spinach <41 Deg F 3-comp sanitizer bucket ~300 ppm eggs patty, cold hold across mainline <41 Deg F meats/ TCS produce, eggs/patty, cold hold across mainline <41 Deg F Meats/TCS produce, egg patty's lettuce <41 Deg F in use sanitizer bucket, ~200 ppm #1 NO CFPM for food establishment (FE) and repeat violation, Nov 12, 2025 inspection. All FE's shall have a CFPM-certified food protection manager certification, and no repeat violations, demonstrating non-compliance pattern. - previous compliance schedule not met. Re-inspection required, per enforcement conditions. -Provide evidence during reinspection that PIC is enrolled/signed up and taking CFPM course. -Failure to provide onsite evidence during reinspection, will result in administrative hearing. -Reinspection required to verify & ensure facility is signed up/enrolled and taking CFPM course. SIgn up date shall be dated prior to reinspection. -reinspection will be conducted within 10 business days. -have CFPM completed prior to next routine inspection. -If CFPM is not available /present @ next routine inspection, and administrative hearing will be schedule, with the PHSS Environmental Health Division. -Left CFPM DOH handout -Left employee illness and restriction handouts. -will send hand wash signage

Eagan's Tenino LLC - 324 SUSSEX AVE E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Restaurant	7/29/2026	5	0	5	#23- Proper Consumer Advisory Posted	sliding 2-door active cooling, gravy ~100 Deg F gravy, <135 Deg F patty, on grill, 169-180s Deg F 2-door true cold hold, sliced tomatoes <41, lettuce 41 Deg F 2-sliding door, coleslaw, corndog, pies/chili <41 Deg F eggs/cheese, under prep table, 41 Deg F ice cream machine, 35 Deg F prep top, sliced tomatoes, lettuce/fries <41 Deg F In use chlorine sanitizer bucket, 100 ppm #23 Kids menu includes undercooked/raw foods. FE shall have proper consumer advisory as kids menu shall not be se4rved undercooked/raw foods. Corrective action: Remove undercooked animal foods from children's menu, immediately. Notes: -Ensure all TCS foods are date-marked if not used within 24 hrs -active cooling in 2" depth

Quizno's - 1202 YELM AVE E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/28/2026	5	0	5	#21- Proper Cold Holding Temperatures	broccoli and cheese soup hot hold 135-160 deli meat walk-in 39 Deg F deli meat prep line #1 44 Deg F tomatoes prep unit #2 #21 Foods in prep line @44-45 Deg F. All TCS foods must be kept at 41 Deg or below at all times. PIC unplugged unit temporarily before inspection started to manually defrost ice build up. CDI- PIC plugged unit back in; temps decreasing. Corrective Action: service/repair unit to avoid this in the future. Repair within 2 weeks. Note: Ensure employees stir hot thick foods frequently to distribute heat.

Herfy's Burger - 315 COOPER POINT RD NW STE 105

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/28/2026	25	10	35	#01- PIC Certified by Accredited Program or Compliance with Code #06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures #23- Proper Consumer Advisory Posted #34- Wiping Cloths Properly Used, Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Milk: 43 Deg F, front prep table Prep top, lettuce/tomatoes: 42 Deg F, 43 Deg F, 44 Deg F Under prep table, hot dogs: 43 Deg F, 44 Deg F 2 door fridge, ambient: 41 Deg F Ice cream machine: 41 Deg F 2 door fridge, cooling, onions: 41 Deg F Active cooking on grill patty: 175 Deg F - 195 Deg F In use sanitizer bucket #1: 25/50PPM, #2: Not detected #6- Observed employee washing utensils in hand wash sink (HWS) up front. HWS shall only be used/to wash hands. CDI. Employee stopped and took to clean in DOH - 3 comp sink. #21- Observed various TCS foods (lettuce/sliced tomatoes at 42 Deg F - 44 Deg F, hot dogs at 43 Deg F - 44 Deg F, Milk 43 Deg F - 44 Deg F) across different cold hold units. TCS foods in cold hold shall be at 41 Deg F or below. CA: Keep prep top lids closed, move hot dogs/milk into 2 door cold hold. Monitor temps of units. #34- In use sanitizer bucket #1 (chlorine) at 25PPM/50PPM and bucket #2 concentration not detected. In use sanitizer shall be at adequate levels per manufacturers recommendations. Advised PIC to remake sanitizer. #41- No chlorine test strips available. Test strips to verify concentration of in use sanitizer shall be available and used. Corrective action Purchase test strips immediately. Notes: -Have V&D assembled and available at next routine. -Ensure date marking for all TCS foods. #23- 1. No symbol of consumer advisory on menu wall. Reminder is posted on menu wall, but not individually marked menu items. Repeat. -Left handout. Send photo of updated menu within 14 days. 2. Add reminder and disclosure to menu pamphlets. #1- Observed repeat violations of cold holding and improper consumer advisory for raw undercooked foods. Establishment shall not have repeat red violations, demonstrating a pattern of non-compliance. CA: Send updated menu for consumer advisory.

Taco Bell - Yelm Ave & Creek Street

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/28/2026	0	0	0		taco beef hot hold line 160+ Deg F rice hot hold line 145 Deg F rice hot hold cabinet 150 Deg F lettuce prep line 40 Deg F tomatoes prep line 40 Deg F tomatoes walk-in 36 Deg F Not violations at time of inspection. PIC to ensure written vomit & diarrhea clean up plans are posted/available for all employees. PIC described clean-up procedure accurately.

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	7/27/2026	15	0	15	#11- Proper Disposition of Returned Food #21- Proper Cold Holding Temperatures	marinara- hot hold 148 Deg F coleslaw- table top unit at service station 36 Deg F beef patty- cook temp 168+ Deg F chicken cook temp 175 + Deg F Milk bar cooler 38 Deg F Sliced tomatoes prep unit on right 45 Deg F beer cheese walk in 40 Deg F blue cheese prep unit on Left 39 Deg F #11 Milk in bar cooler without date-marking. All foods high risk for Listeria must be date-marked 1 used within 7 days. Correction: date -mark milk. #21 Food in prep top @ above 41 Deg F. All TCS foods must remain at 41 Deg F or below. Due to repeat violation-inspector will stop by for site compliance visit to assess temps of foods in prep units. Ensure all staff follow proper protocol to ensure product. Stays at 41 Deg F or below ** Discussed prepping and cooling from ambient.

Momo King - 625 BLACK LAKE BLVD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/27/2026	5	3	8	#14- Raw Meats Away from RTE Food; Species Separated #37- In-use Utensils Properly Stored	momo- cook temp 166 Deg F noodles cooled <2" 2- door fridge #2 36 Deg F cabbage, cut, 2-door fridge #1 36 Deg F tomatoes, cut prep unit top 39 Deg F noodles, prep unit top 38 Deg F #14 Raw-shelled eggs observed over vegetables in reach-in. Foods shall be stored to prevent contamination. Correction: move eggs below produce. #37 In-use utensils stored in 98 Deg F. In use utensils shall be stored in ice below 41 Deg F hot water above 135 Deg F or switched for clean utensils every 4hours- time must be tracked. Correction: use label to track time. Ice scoop stored directly on ice. Ice scoop shall not be stored directly on ice to prevent contamination. CDI. *obtain CFPM*

Arby's #1866 - 2528 HARRISON AVE NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/27/2026	15	0	15	#01- PIC Certified by Accredited Program or Compliance with Code #21- Proper Cold Holding Temperatures	Shredded lettuce, walk in (ice bath method): 48 Deg F Prep unit top, lettuce shredded: 45 Deg F - 48 Deg F Prep unit top, sliced tomatoes: 46 Deg F - 49 Deg F Prep unit top, deli meats: 44 Deg F - 48 Deg F Under prep table, meat/cheese: 41 Deg F Mac and cheese: 41 Deg F In use sanitizer bucket: 200PPM quat Chicken: <135 Deg F Chicken, hot hold: >135 Deg F Ice cream, ice cream machine: <41 Deg F Sanitizer, 3 comp: 200PPM, quat #1- PIC demonstrated knowledge and presented active managerial control. However, there was repeat violations of cold holding. FE shall not have repeat red violations. Corrective action: Get prep top unit serviced. Monitor temps of foods periodically throughout the day. Use thermometer, to verify <41 Deg F. #21 Repeat observed various TCS foods >41 Deg F in cold hold, in prep top unit shredded lettuce: 45 Deg F - 48 Deg F. Sliced tomatoes 46 Deg F - 49 Deg F, deli meats: 44 Deg F - 48 Deg F. TCS foods in cold hold shall be at 41 Deg F or below. Corrective action: Chill to 41 Deg F using ice bath method as walk in is being serviced at time of inspection. Verify temperature using thermometer at 41 Deg F or below. Get unit serviced. Send invoice of repair/replacement to inspector via email, within 14 days. Notes: Walk in is currently being serviced. No cooling allowed until walk in is fixed and temperatures are verified at 41 Deg F in walk in. Monitor temperatures throughout the day to ensure temp in walk in is 41 Deg F or below.

Stack 571 Burger & Whiskey Bar - 625 BLACK LAKE BLVD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/27/2026	40	0	40	#11- Proper Disposition of Returned Food #19- No Room Temperature Storage #23- Proper Consumer Advisory Posted	pulled pork: walk in 40 Deg F gravy reheating on grill 140 Deg F sliced tomatoes prep top 38 Deg F cut cabbage- cold hold drawer 40 Deg F ice cream mix- shake machine 36 Deg F beef patty 5pt cook temp >170 #11 Many foods not properly date marked; milk @ bar and walk-in bar not date marked. All night risk for listeria foods such as milk, deli meat, etc must be properly date-marked and used within 7 days of opening. Correction: establish date-marking protocol and ensure all staff are trained. #19 Bacon-onion jam kept at room temperature. This is a cooked and cooled TCS product which requires time or temperature control all times. Correction Action: after proper cooling, keeping below @41 Deg F or below at all times or submit TPHC (time as public health control) plan for approval *see supplemental handout* #23 Egg white foam offered at bar for signature drink but bar menu lacks consumer advisory reminder statement. Correction: include both disclaimer asterisk and reminder at bottom of page. Notes: discussed items @grill station on ice. Product such as buttermilk, etc must be kept at 41 or below at all times and he may not achieve this. Consider submitting those in TPHC plan and following accordingly to avoid potential temperature violations. *Ensure test strips are used regularly *vomit & diarrhea plan shall be reading available and all employees shall know where it is/how to respond to an event. *discussed proper wash/rinse/protocol for shake machine. All Employees involved in cleaning shall be properly trained to prevent to the spread of listeria.

Five Guys Burgers and Fries - 1200 COOPER POINT RD SW STE 800

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/27/2026	25	0	25	#01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #21- Proper Cold Holding Temperatures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit	Grilled onions, mushrooms, hot hold table: <135 Deg F Hamburger patty, grilled-cooked: >180 Deg F Prep top lettuce, sliced tomatoes: 43 Deg F - 45 Deg F Under prep top, lettuce: 45 Deg F Patty, under cold hold drainers grill: 41 Deg F Milkshake machine: 38 Deg F Sliced tomatoes, walk in: 41 Deg F In use sanitizer bucket: 200PPM quat 3 comp, sanitizer: 200PPM #2- Multiple food worker cards expired, 1 invalid FWC. FWCs shall be up to date, valid and available upon request. Repeat. Corrective action: Renew FWC within 14 days obtain from: foodworkercard.wa.gov. Send apps copies or updated FWC to inspector via email, within 14 days #1- PIC demonstrated knowledge and presented active managerial control. However, there was repeat violations for expired/missing FWCs. FE shall not have repeated red violations, demonstrating pattern of non-compliance and non compliance of duties listed in 02115. Corrective action: Submit FWC within 14 days. Recommend to create an organized system for FWC.. Find alternative method to better identify FWC expiration dates. #21- Lettuce under prep top found at 44 Deg F - 45 Deg F and top of prep top lettuce and sliced tomatoes at 43 Deg F - 45 Deg F. All TCS foods in cold hold shall be at 41 Deg F or below. Corrective action: Chill to walk-in. Use thermometer to verify temp is 41 Deg F or below. #26- No V&D plan/kit available. FE shall have required written procedure upon request. Corrective action: Create written plan and have kit by next routine left V&D toolkit handout.

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	7/25/2026	0	0	0		chicken tender hot hold case 161 Deg F chili soup well 145-160 Deg F cheese 2-door cold hold 41 Deg F in-use sanitizer, chlorine 100 ppm

Taco Truck #1, The (Blue Truck) - 2521 MARVIN RD NE Ste A - commissary

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Mobile Food Unit	7/25/2026	0	0	0		Pico de gallo, cold hold, table top: 41 Deg F Meat, chef's drawers: 40 Deg F Meat, rice, steam table: >135 Deg F Cheese, under counter: 41 Deg F In-use sanitizer, chlorine: 100PPM Notes: Discussed freshwater filling and wastewater disposal. Observed great handwashing by food workers Ensure CFPM is available on truck during inspections

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	7/25/2026	25	0	25	#17- Proper Hot Holding Temperatures	Cheese, atosa prep unit: 41 Deg F Meat, steam table: 120 Deg F - 135 Deg F In-use sanitizer, chlorine: 100PPM #17- Meat in steam table at 120 Deg F - 135 Deg F. TCS food shall be hot held at 135 Deg F or above. Operator began reheating to 165 Deg F, CDI.

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	7/25/2026	0	0	0		mayo glass door cold hold 41 Deg F chili reheat temp on stove 135 Deg F milk walk-in 41 Deg F chicken tender holt hold, oven 160 Deg F Facility has CFPM, date marking, and V&D kit. Discussed handwashing after handling raw hamburgers and prior to working with RTE foods.

South Sound Speedway Espresso - 3730 183rd Avenue SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Coffee Shop	7/25/2026	0	0	0		milk glass door cold hold 38 Deg F inspector will follow up Re: espresso machine draining.

Biscuit House Corp - 6969 TYEE DR SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/24/2026	10	0	10	#25- Toxic Substances Properly ID, Stored, Used	2-door Atosa, fridge, meats, hashbrowns, diced tomatoes <41 Deg F Atosa 1 door BOH meats/potatoes <41 Deg F Atosa 2 Door BOH, meats, milk/cream cheese <41 Deg F Under prep table ambient, 41 Deg F hot hold; gravy, potatoes, sausage >135 Deg F hot hold, hash browns on grill >135 Deg F In use sanitizer, bucket #1,0 ppm, bucket #2, >400 ppm QAC QR5 #25 In use sanitizer bucket dispenser found >400 ppm Bucket #2, too low in use sanitizer shall be @ adequate concentration levels per manufacturers recommendations. Contact auto chlor to adjust service dispenser, current levels of >400 ppm exceeds the recommended 200 ppm for solution provided. Use test strips frequently. - Use alternative sanitizer until serviced. (i.e. Chlorine) Notes: Keep lid closed on prep top to maintain <41 Deg F of TCS foods. -Ensure all TCS foods are date marked (milk) if not used within 24 hours. -Send copy of CFPM within 7 days to inspector via email. -Recommend changing the symbol on consumer advisory to be different from drinks menu.

Subway - 5729 Littlerock Road SE Suite 101

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/24/2026	0	5	5	#34- Wiping Cloths Properly Used, Stored	Meatballs steamtable, >135 Deg F Prep table, TCS foods <41 Deg F walk-in, TCS foods prep top/line, lettuce/greens <41 Deg F No in-use sanitizer bucket. #34 No in-use sanitizer bucket prepared /made @ time of inspection. In-use sanitizer shall be prepared during all times of operation. Use test strips to verify concentration. Advised employee to prepare in-use sanitizer. Change as needed. Ensure prep bucket top lids closed to maintain <41 Deg F. Note: Peroxide disinfectant and glass cleaner not for food contact. -Send copy of CFPM/Servsafe within 14 days to inspector Have copy available onset Left PIC handout and employee illness.

Briggs Taphouse LLC - 4528 Maple Ln SE #105

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/24/2026	10	5	15	#21- Proper Cold Holding Temperatures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Cold hold, prep line, cut lettuce, sliced tomatoes, mix green: 51 Deg F - 46 Deg F In-use sanitizing chlorine solution: 100PPM Dishwashing machine #21- Observed improper cold holding of TCS foods: cut lettuce 46 Deg F and sliced tomatoes 51 Deg F, mix green 48 Deg F. Corrective action: PIC moved temperature abused food items to the walk-in cooler for reconditioning. TCS foods shall be cold held at 41 Deg F or below. #41- Dishwasher machine chlorine sanitizer detected below 10PPM. Corrective action: Use 3 compartment sink, prior of service/repair.

Pellegrino's Italian Kitchen & Catering - 205 Cleveland Avenue SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/24/2026	0	0	0		Cold hold, prep table, 2 door cooler, reach in cooler, pasta, goat cheese, chicken, coleslaw: 40 Deg F - 38 Deg F Hot hold, steam tables, clam chowder and meatballs: 153 Deg F - 168 Deg F In-use sanitizing quat solution: 200PPM No violations observed at time of inspection

Cascadia Grill - 200 4TH AVE W

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/23/2026	45	0	45	#17- Proper Hot Holding Temperatures #21- Proper Cold Holding Temperatures #25- Toxic Substances Properly ID, Stored, Used	pasta, under prep table, 43-44 Deg F spinach, arugula , cold hold #1 across grill 47-48 Deg F 2-door Atosa BOH, meats/chicken 46-48 Deg F 3-door Atosa, BOH, tofu <41 Deg F Top of prep, TCS foods (cold hold#2) <41 Deg F Chlorine in use sanitizer kitchen bucket, >200 ppm patty, cooking temp >170-190 Deg F hot hold soups, 110-120 Deg F in steam tables walk-in, TCS foods/produce <41 Deg F #17 Soups in hot hold steam table and near grill found @ 110-120 Deg F. TCS foods in hot hold shall be @135 Deg F. CDI. FW reheated to 165 Deg F #25 In use sanitizer bucket in kitchen found >200 ppm. In use sanitizer shall be @ adequate concentration, per manufacturers recommendations. CDI. PIC adjusted. Notes: Ensure active cooling foods are left uncovered, until cooking is fully complete. Use thermometer to verify temperature is @41 Deg F or below, then cover. Skip every other rack when cooling. Will send information on animals premises. Keep lids closed on prep tops, to maintain temperature. #21 Various TCS foods found >41 Deg in cold hold units (spinach.arugula,47/48 in cold hold across grill, meats/chicken @46/48 Deg F) In BOH 2- door Atosa. Repeat. FW reconditioned foods to walk-in, and for BOH cold hold unit, adjusted temperature for unit. Send to inspector, via email invoice of unit being replaced within 30 Days.

Heyday Café - Olympia Farmer's Market

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/23/2026	10	5	15	#21- Proper Cold Holding Temperatures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	gravy, beans hot hold 140 Deg F deli meat/hash browns/sausage under counter cold hold 40-50 Deg F Deli meat / produce/cheese prep cold hold 39 Deg F Ice cream mix / ice cream machine 38 Deg F In- use sani (chlorine) ~150 ppm #21 Hash browns and sausage at 50 Deg F in the under counter cold hold unit. Cold held TCS foods shall be kept at 41 Deg or below. Ensure products cool to 41 Deg F and re-evaluate cold hold storage of frequently used items. CDI. #41 chlorine test strips absent. Test strips shall be available to monitor in-use and ware wash sanitizer. Purchase or locate promptly.

Capitol Lake Grocery - 511 Capitol Way S

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores & Confectioneries	7/23/2026	0	0	0		milk/turkey/ham, walk in cold hold 41-42 Deg F sandwiches/cheese, cold hold 3 door "true" 41 Deg F Note: left V&D tool kit. Use toolkit as a guide to write V&D written plan. Have by next routine inspection.

Brewhouse Grill - 4212 CAPITOL BLVD SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/23/2026	0	5	5	#34- Wiping Cloths Properly Used, Stored	cold hold- prep table- reach in and walk-in coolers: sliced tomatoes, cut lettuce, chicken, beef 37-40 Deg F In-use-sanitizer chlorine less 10 ppm dishwasher machine chlorine rinse 50 ppm #34 In-use sanitizing chlorine solution measured less than 10 ppm Correction action: PIC remade chlorine mix and tested it around ^100 ppm. Use chlorine test strips to validate accurate concentration.

Anthony's Homeport Olympia - 704 Columbia Street NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/23/2026	0	0	0		raw meat coded TCS foods walk in 39 Deg F chowder hot hold 170 Deg F meat produce cheese various prep cold holds 38-40 Deg F shrimp cooking temp 170 Deg F warewash sani (chlorine) ~150 ppm in-use sani (lactic) 1800 ppm No violations observed during the inspection * Time as control not observed, however, the facility is changing lettuce/mixed greens at regular times (ex 3:30, 7:30) rather than logging the time. I will email a new form to complete and return to our files.

MiSo - Asian Bistro - 4514 Lacey Blvd SE Unit B

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/23/2026	0	5	5	#34- Wiping Cloths Properly Used, Stored	cold hold: prep table, reach-in and walk-in coolers: tofu, cut lettuce tuna, imitation crab 37-40 Deg F Hot hold: steam table: rice, chicken, beef 165-168 Deg F #34 In- use sanitizing quat solution in both bucket and sanitizing sink not available. Corrective Action: PIC started pre-opening quat mix and tested it ^300 ppm. In-use- sanitizing quat solution must be available during all shifts. Use test strips to validate accurate concentration within this range [200 ppm-400 ppm].

Anthony's Hearthfire Grill Olympia - 1675 Marine Drive NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/22/2026	0	0	0		soup hot hold 160 Deg F meat/cooled TCS foods walk-in cold hold 39 Deg F produce/cheese/meat prep cold hold 36-40 Deg F Salmon cooking temp 170 Deg F in use sani (lactic) 1800 ppm warewash temp 160 Deg F No violations observed during the inspection.

Courtyard by Marriott - 2201 HENDERSON PARK LN SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/22/2026	10	0	10	#21- Proper Cold Holding Temperatures	Cut kale, hard boiled eggs, sliced tomatoes, cold hold, drawer cool and prep table: 46 Deg F - 47 Deg F In use sanitizing quat solution: 300PPM Dishwasher machine rinse cycle: 167 Deg F #21- Observed temperature abused of TCS foods in the prep table and drawers coolers: Kale 46 Deg F, sliced tomatoes 47 Deg F and hardboiled eggs 47 Deg F. Correction action: PIC moved TCS food to the walk-in-cooler for reconditioning. TCS foods shall be cold held at 41 Deg F or below.. Discussed with PIC to repair/replace and monitor TCS foods temperature.

Just Cuz Cafe - 4410 6TH AVE SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/22/2026	10	0	10	#21- Proper Cold Holding Temperatures	Cold hold, prep table, reach-in, cut lettuce: 47 Deg F Sliced tomatoes: 46 Deg F Hot hold, steam table, chicken: 154 Deg F In-use sanitizing quat solution: 300PPM #21- Observed improper cold holding of TCS foods in the prep table and reach in cooler, cut lettuce 47 Deg F and sliced tomatoes 46 Deg F Corrective action: PIC reconditioned food items in the reach-in TCS foods shall be cold held at or below 41 Deg F. Adjust the thermostat or repair unit. Note: Provide a vomit and diarrhea kit with a cleaning procedure.

Nana Pattaya Thai Express LLC - 4242 CAPITOL BLVD SE Unit 121

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/22/2026	0	5	5	#34- Wiping Cloths Properly Used, Stored	Cold hold: prep table, reach in coolers Tofu, shrimps, chicken, beef, sprouts beans, sliced tomatoes 41-39 Deg F Hot hold: cooked rice, rice cooker 172 Deg F in-use-sanitizing chlorine less 10 ppm #34 In use sanitizing chlorine solution concentration measured less than 10 ppm. Corrective action: PIC remade chlorine mix and tested it ^100. Use chlorine test strips to validate accurate concentration. Note: Discussed with PIC to obtain CFPM within 60 days Provide vomiting and diarrhea kit with cleaning procedure

Vic's Pizzeria Wildwood - 2822 S CAPITOL BLVD -26

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/22/2026	0	0	0		cold hold: prepline walk in and reach-in cooler: cut lettuce, cheese 41-39 DegF Sliced tomatoes, ham, chicken sausage 39-38 Deg F In use sanitizing quat solution ^200 ppm dishwasher machine chlorine rinse ^100 ppm No violations observed at time of inspection.

Safura - 4160 6TH AVE SE Suite #103

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/21/2026	0	0	0		Cold hold, cut lettuce, diced tomatoes, chicken, lamb, cheese, hummus: 41 Deg F - 40 Deg F Prep table and walk-in cooler Hot hold, rice, sliced gyro:162 Deg F - 170 Deg F In-use sanitizing chlorine solution: 100PPM No violations observed at time of inspection

Circle K - 9548 KILLION RD SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/21/2026	5	0	5	#21- Proper Cold Holding Temperatures	breakfast croissant- under counter in prep area 40 Deg F rib sandwich walk-in 44 Deg F Ambient walk in 45 Deg F Hot dog under counter unit 30 Deg F hot dog roller #1, #2 155+ Deg F Cheese stick hot hold 160 Deg F #21 Foods/Ambient temp in walk-in @44-45 Deg F. All TCS foods must be 41 Deg F or below. CDI- Person in charge actively working to rapid-chill all deli product in freezer at initiation of inspection. Maintenance in facility actively working to repair walk-in and deli- cold case. Ensure all TCS foods are moved to rapid chill until unit is fixed. Can utilize bar cooler @39 Deg F Notes: #1 Ensure all staff are temping foods for reheat before placing in hot case. #2 Sanitizer shall be made at all times and all staff shall be trained.

Divine Brew - 14507 Yelm Hwy SE - Commissary

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Mobile Food Unit	7/21/2026	0	0	0		whipped cream under counter unit 38 Deg F milk and ambient reach in #1 unit 41 Deg F ambient reach in #2 (not in use) 70 Deg F In use sanitizer (chlorine) @100 ppm No violations at time of inspection. Notes: Facility no longer serving hot dog menu since ~2020- only serving low risk coffee/espresso menu. -water connected to food-grade hose and maintains connection. -Flohawks on-site to dispose of wastewater 2x weekly Left WAC 246-215

Happy Teriyaki III - 1107 COLLEGE ST SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/21/2026	5	5	10	#21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored	Walk-in cooler, raw chicken, beef: 40 Deg F - 38 Deg F Steam table, grilled chicken, hot hold: 147 Deg F - 158 Deg F In-use sanitizing chlorine less: 10PPM Dishwasher machine chlorine rinse: 50PPM #21- TCS foods in the prep table cooler has evidence of temperature abused. Cut lettuce 44 Deg F, chicken 45 Deg F. Corrective action: PIC reconditioned food items in the walk-in cooler. TCS foods shall be kept at 41 Deg F or below. Adjust reach in thermostat #34- In use sanitizing chlorine solution concentration measured at 10PPM. Corrective action: PIC remake chlorine mix and tested at 100PPM. Use test strips to validate accurately.

Hilton Garden Inn - 2101 HENDERSON PARK LN SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/21/2026	20	0	20	#06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures	Cut lettuce, spinach, diced tomatoes: 47 Deg F - 53 Deg F, Cold hold, prep table cooler Scrambled eggs, sausage, hot hold: 152 Deg F In use sanitizing quat solution: 200PPM Dishwasher machine temp rinse: 163.9 Deg F #6- Handwashing sink near freezer is not equipped with soap. Corrective action: PIC provided soap to handwashing sink. #21- Observed temperature abused of TCS foods in the prep table cooler. Diced tomatoes 47 Deg F, cut lettuce and spinach 53 Deg F. Corrective action: PIC discarded temperature abused food items. TCS foods shall be cold held at 41 Deg F or below. Adjust thermostat/repair.

Pacific Mini Mart - 9139 PACIFIC AVE SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery/Deli	7/20/2026	20	0	20	#01- PIC Certified by Accredited Program or Compliance with Code #21- Proper Cold Holding Temperatures #25- Toxic Substances Properly ID, Stored, Used	chicken strip hot holding 137 Deg F cheese stick hot holding 136 Deg F hot dog walk-in 45 deg F ambient walk-in 45 deg F ambient true 1-door with cheeses 40 Deg F #1 No CFPM on site. Repeat. Complete within 6 months or by January 20, 2027. *Sign up within 2 weeks and submit email proof. #21 walk in cooler @ 45 Deg F. TCS foods (milk, hot dog) must be 41 Deg F or below at all times. Correction: adjust unit to ensure all foods are kept at 41 Deg or below. #25 Gas cans and other chemical storage directly above canned goods in backstock area. Remove from directly overhead to avoid cross-contamination.

Grabajava Espresso - 9121 Pacific Avenue SE #A

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Coffee Shop	7/20/2026	20	0	20	#02- Food Worker Cards Current #21- Proper Cold Holding Temperatures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit	milk under espresso counter 45 Deg F sandwich under counter unit 43 Deg F milk backstock fridge #1 38 Deg F Milk back stock fridge #2 40 Deg F #2 FWC expired for staff on duty. Renew within 2 weeks. #21 Both under-counter units keeping beverages at 43-45 Deg F. All TCS foods must be kept at 41 Deg F or below. Correction: adjust/service units and monitor closely. #26 Facility discharging wastewater into unapproved above-ground holding tanks. On-going compliance to be continued with Thurston County Public Health.

Katsu Burger Lacey - 5823 LACEY BLVD SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/17/2026	0	0	0		Cold hold, coleslaw, seaweed, salad, tofu: 40 Deg F - 39 Deg F Raw beef, raw chicken, rice, pork, prep table and reach in cooler: 40 Deg F - 38 Deg F Steamed rice, rice cooker: 172 Deg F In-sanitizing quat: 300PPM Dishwasher machine chlorine rinse: 100PPM No violations observed at time of inspection Note: Discussed with PIC about cleaning procedure of the ice machine

Papa Murphy's Take 'N' Bake Pizza - 555 TROSPER RD SW, STE 118

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/17/2026	0	0	0		salad bar; diced tomatoes, spinach mats (pep, chicken) <41 Deg F main line prep area; pep, sausage, beef) <41 Deg F Under prep top area, spinach, diced tomatoes, <41 Deg F Merchandiser, salads, @41 Deg F Under salad bar, meats, pep, <41 Deg F walk-in; spinach, diced tomatoes, TCS foods <41 Deg F In use sanitizer bucket, quat 200 ppm No violations observed at time of inspection. Notes: ensure hand wash stations/sinks are easily accessible. -Monitor merchandiser TCS foods. If temps of foods >41 Deg F, unit may need to be replaced. Monitor temps frequently of foods.

Subway - 5900 Littlerock Road SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/17/2026	25	15	40	#01- PIC Certified by Accredited Program or Compliance with Code #06- Adequate Handwashing Facilities #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #34- Wiping Cloths Properly Used, Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #44- Plumbing Properly Sized, Installed, and Maintained	meatballs, hot hold steam table >135 Deg F Prep line, TCS foods (spinach, lettuce, meats) <41 Deg F walk-in (spinach, meats) <41 Deg F Prep line, sliced tomatoes <41 Deg F Not in use sanitizer made # 1 No designated PIC (Person in charge) Employee demonstrated limited knowledge of processes. No CFPM available/located. Corrective Action: retrain employee on responsibilities. Send copy of CFPM within 14 Days to inspector. #6 Hand wash sink not adequately flowing water and water backed up. Soap dispenser broken. Hand wash sink shall be properly equipped and adequately maintained. Corrective Action: Get hand wash sink serviced immediately. Send photo to inspector of unit fixed, within 14 days. #26 Employee unable to locate V&D written plan & kit. FE shall have required written procedures available upon request. Corrective Action: locate V&D train employees on where to locate plan and ensure proper training for cleaning procedures. #34 No in use sanitizer bucket prepared. In use sanitizer shall prepared in bucket during all times of operation. REPEAT create training plan on how employees are taught to prepare sanitizer for 2 weeks, send sanitizer logs, weekly to inspector via email. CDI. Employee made #41 Employee unable to locate test strips. Test strips shall be used and available to measure concentration of sanitizer. Corrective Action: purchase test strips and ensure employees know where to locate. Train employees on how to use. #44 Hand wash (HWS) sink backed up with water (no draining properly) and facet loose/not properly attached and installed and 3 comp sink leaking from faucet. Plumbing shall be properly maintained and installed. Corrective Action: Got HWS and 3 comp sink faucet serviced immediately. Conversation with employee determined this as an as ongoing issue. Send photo to inspector of unit fixed within 14 days.

Taqueria la Esquinita III (License: B963657) - 422 LEGION WAY SE - commissary

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Mobile Food Unit	7/17/2026	0	0	0		rice hot hold 166 Deg F beans hot hold 172 Deg F steak asado hot hold 144 Deg F Chicken hot hold 166 Deg F salsa prep table 31 Deg F

Tuna Poke - 700 SLEATER KINNEY RD SE Suite G

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/17/2026	0	0	0		Cold hold: Tuna, Crabs, Fish, salmon, shrimps, spring mix salad 41-39 Deg F cook rice: rice cooker 154 Deg F hot hold in-use-sanitizing chlorine solution 100 ppm No violations observed at time of inspection.

La Quinta Inn & Suites - Tumwater - 4600 CAPITOL BLVD SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/16/2026	10	5	15	#21- Proper Cold Holding Temperatures #29- Adequate Equipment for Temperature Control	Hard boiled eggs, milk, yogurt, eggs: 53 Deg F - 51 Deg F Cold hold, 2 door cooler Sausage, scrambled eggs, steam table: 152 Deg F - 146 Deg F In-use quat sanitizer solution: 200PPM #21- Observed improper cold holding of TCS foods in the 2 door cooler. Milk, eggs, yogurts (53 Deg F - 51 Deg F) Corrective action: PIC discarded temperature abused TCS foods. Discussed with PIC about monitoring temperature of 2 door cooler. #29- 2 door cooler is not holding proper temperature to keep TCS foods at or below 41 Deg F. Do not use 2 door cooler prior of repair or replacement. Temporarily use other refrigerator for cold holding

Walmart Neighborhood Market (Store #4757) - 5110 YELM HWY SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Deli	7/16/2026	35	0	35	#01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #17- Proper Hot Holding Temperatures	TCS, hot holding case (small) 143-154 Deg F TCS, hot holding case (big) 137-172 Deg F chicken wings hot hold case 110-124 Deg F sliced meats, open floor case 38-41 Deg F TCS, walk-in 39 Deg F #1 PIC not performing duties to maintain AMC (not taking food temps required daily) unknowledgeable hot holding temperatures Correction: PIC to be knowledgeable and maintain AMC (WAC 246-215 pgs 17-19) #2 Expired WA FWC, invalid FWCs (source), CFPM absent WA FWCs Correction: maintain valid WA FWCs for applicable employees. #17 Improper hot holding of TCS foods. TCS in hot holding case less than 135 Deg F Correction: maintain TCS in hot holding at or above 135 Deg F CDI removed from sale/service.

Souru Teriyaki - 4820 Yelm Highway SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/16/2026	95	13	108	#01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #04- Hands Washed As Required #16- Proper Cooling Procedures #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #30- Proper Thawing Methods Used #37- In-use Utensils Properly Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #48- Physical Facilities Properly Installed, Maintained, Cleaned	cooked chicken, hot hold 179 Deg F cabbage, prep unit top (rear) 48 Deg F tofu, prep unit bottom (rear) 39 Deg F bean sprouts, 2 door reach-in 36 Deg F par cooked chicken, 2 door reach in 40 Deg F cooked chicken 1 door reach-in (glass) 43-45 Deg F cabbage, prep unit (front) 42-44 Deg F #1person in charge not performing duties to maintain active managerial control (AMC) Correction: PIC to be knowledgeable and perform duties to maintain AMC. See WAC 246-215 pages 17-19 Registration in CFPM course by 07/31/26 certification by 09/01/26 #2 Expired FWCs (5+) Correction: maintain FWC valid submit FWCs by 07/31/26. #4 Improper handwashing. Employees donned gloves without washing hands after changing tasks (eating to food prep). Employees washed hands less than 20 seconds. Employee didn't change gloves and wash hands when going from dirty dishes to clean dishes. Correction: properly wash hands for 20 (twenty_ seconds minimum at an approved hand sink . When necessary (e.g. when changing tasks, to prevent potential contamination). CDI- hands properly washed. #16 Improper cooling of TCS foods. Items coded not tempted before placing in closed container greater than two inches. in food depth, greater than 41 Deg F. CDI- removed from side service. Correction: Verify cooled items are fully cooked by taking food temp with thermometer to verify 41 Deg F or lower. #19 Improper use of time as a public health control (TAPHC), policy tracking absent Correction: if using TAPHC/TAC must have written policy and employee trained. Product must be tracked, remaining discarded after 4hours CDI- time tracked. #21 Improper cold holding of TCS. TCS in cold holding greater than 41 Deg F Correction: maintain TCS in cold holding at or below 41 Deg F CDI- rapid chilled #30 Improper thawing. Items thawed at room temp, no running water. Correction: Thaw by approved method. #37 In-use utensils in standing water Correction : Properly store #41 Test strips not used to verify sanitizer concentration Correction : clean and use #48 Physical facilities not properly maintained , correction: maintain

Punjabi Boy Indian Cuisine - 3840 MAYTOWN RD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/16/2026	0	0	0		Cut cabbage, prep unit (bottom) #2: 41 Deg F Vegetables, cooked and cooled shallow pan, walk in: 38 Deg F Cooked chicken in sauce, prep unit (top) #1: 40 Deg F Lassi, front cold hold: 41 Deg F Ware wash chlorine sanitizer, 50PPM Notes: Facility now purchasing yogurt and has excellent cooling procedures Replaced main prep unit, thank you PIC reported proper food safety knowledge, facility now has CFPM Inspector will send hand out regarding a risk control plan for the one food prep sink Left handouts: Employee illness, datemarking, vomit and diarrhea clean up plan

Mena Foods (Mediterranean Flavors, LLC) - 533 Custer Way SE STE C

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/16/2026	0	0	0		Diced tomatoes, cut lettuce, gryo, chicken, prep table and reach in coolers: 40 Deg F - 37 Deg F Cooked chicken, cooked rice, steam table, rice cooker: 148 Deg F - 167 Deg F No violations observed at time of inspection Note: PIC is in process of offering customer seating restroom accessible without walking through the kitchen

La Mansion Enterprise LLC - 5211 LACEY BLVD SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/16/2026	0	5	5	#34- Wiping Cloths Properly Used, Stored	Diced tomatoes, cut lettuce, guacamole, cold hold, prep table, walk-in cooler In-use sanitizing chlorine less than 10PPM Dishwasher machine chlorine rinse: 100PPM #34- In use sanitizing chlorine solution concentration measured below 10PPM. Corrective action: PIC remade chlorine mix and tested it at 100PPM. Use test strips to validate accurate concentration. Note: Discussed with PIC to obtain CFPM Check out with Tacoma Pierce County Environmental Health about CFPM course in Spanish language

K-Kitchen - 4520 LACEY BLVD SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/16/2026	35	0	35	#06- Adequate Handwashing Facilities #17- Proper Hot Holding Temperatures	Cut cabbage, shrimps, tofu, chicken: 41 Deg F - 38 Deg F Beef, prep table, 2 door and reach in cooler Cooked pork, cooked beef, hot hold: 158 Deg F In-use sanitizing chlorine solution: 100PPM #17- Improper hot holding of cooked rice at 112 Deg F. Corrective action: PIC reheated rice to 165 Deg F and kept it at 135 Deg F or above. Discussed with PIC about proper hot holding at 135 Deg F or above. #6- Observed stainless steel container being stored in the handwashing sink. Corrective action: PIC removed container of handwashing sink. Handwashing sink must be easily accessible and free of objects.

Bayview Market Place - 516 West Fourth

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores & Confectioneries	7/16/2026	0	0	0		TCS foods (cheese, milk, produce): 41 Deg F on cold hold units No violations noted at time of inspection Note: Discussed with PIC for proper storage/discard procedures.
Bakery	7/16/2026	0	5	5	#34- Wiping Cloths Properly Used, Stored	Bakery, cold hold display ambient: 41 Deg F In use sanitizer, quat 0PPM #34- In use sanitizer bucket at 0PPM. In use sanitizer shall be adequate concentration per manufacturers recommendations. CDI: PIC remade. Will need to monitor frequently. Getting sanitizer dispenser serviced.

Pagkaing Pinoy - 9900 US 12, Rochester

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Mobile Food Unit	7/16/2026	45	0	45	#06- Adequate Handwashing Facilities #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures	Beef flank, cook temp: 147 Deg F Rice, pancit, steam table: >160 Deg F Cooked pork, reheat temp: 169 Deg F Chicken, cooked, kelvinator 1 door: 50 Deg F Chicken, Atosa under counter: 41 Deg F Vermicelli in water, room temp storage: 69 Deg F - 70 Deg F #6- Food surface sanitizer bucket in handwash sink. HW sinks shall be clear and accessible PIC removed bucket, CDI. Bucket is normally stored on the ground #19- Vermicelli noodles in water at 69 Deg F - 70 Deg F. TCS food shall be maintained under time or temperature control for safety. Food worker moved noodles to cold hold. Facility will begin storing in fridge. Also discussed using time as a control. #21- Chicken in 1 door cold hold at 50 Deg F. TCS foods shall be cold held at 41 Deg F or below. Cool chicken at 41 Deg F. Ensure unit door is closed. Notes: Ensure raw animal products are stored below ready to eat foods and in order of cook temp. As a reminder cooling of foods is not allowed on the mobile unit. PIC reported proper shallow pan cooling procedures at commissary. Utilize commissary for all produce washing. Observed excellent handwashing by both workers

Bangkok Thai Restaurant - 700 Sleater Kinney Road SE Suite C2

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/15/2026	45	0	45	#16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures #25- Toxic Substances Properly ID, Stored, Used	Reach in cooler, cooked rice, todu, cold hold: 53 Deg F - 47 Deg F Steamed rice, rice cooker, hot hold: 163 Deg F In use sanitizing chlorine solution above 200PPM Dishwasher machine sanitizing chlorine: 50PPM #16- Observed improper cooling procedure of cooked rice. Rice in a covered pan being cooled on lower shelf of reach in cooler. Corrective action: TCS foods must be cooled in uncovered pan using the top 2 shelves of the reach in cooler use a shallow pan with 2 inches food depth. #21- Observed improper cold holding temperature in the prep unit reach in cooked rice 51 Deg F and tofu 53 Deg F. Corrective action: PIC reconditioned temperature abused TCS foods. TCS foods shall be cold held at 41 Deg F or less. #25- In use sanitizing chlorine solution concentration measured above 200PPM. Corrective action: PIC diluted chlorine mix and tested it - 100PPM use chlorine test strips to validate accurate concentration. Note: Provide a risk control plan for cooling and cold holding. A follow up is warranted to ensure compliance.

Del Taco - 7742 Martin Way

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/15/2026	0	0	0		Pico, walk-in: 36 Deg F Pork, hot holding cabinet: 146 Deg F Sliced tomatoes, under grill drawer: 35 Deg F Cooked beef, hot hold line: 170 Deg F Pico, cold hold line: 39 Deg F Dairy, taylor ice cream machine: 32 Deg F No violations noted at time of inspection Note: -Review ice cream cleaning training and validate proper cleaning -Ensure raw meat separation

Fog & Fern Coffee House - 4219 6TH AVE SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/15/2026	0	0	0		Cold hold, sandwiches, cold case, reach in: 39 Deg F - 38 Deg F Cut tomatoes, spinach, ham, turkey: 41 Deg F, 40 Deg F In-use sanitizing chlorine solution: 100PPM Dishwasher machine sanitizing temp: 163 Deg F No violations observed at time if inspection

Lucky 7 Food Store - 4061 PACIFIC AVE SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery/Deli	7/15/2026	5	0	5	#14- Raw Meats Away from RTE Food; Species Separated	Pkg'd sandwich, 2 door glass: 37 Deg F Milk, beer cooler: 38 Deg F Milk, cooler (food): 37 Deg F #14- Whole shall raw eggs ready to eat foods Correction: Store raw eggs below ready to eat foods to minimize potential contamination. Notes: -Ensure clean scoop for bagging ice -Ensure sink is properly cleaned before ware washing -Remove unused hot holding equipment

Olympia Seafood - 4242 Capitol Blvd SE Suite 171

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/15/2026	0	5	5	#33- Potential Food Contamination Prevented	Cold hold smoked salmon, shrimps, dips, crab, clam chowder, seafood, salad: 40 Deg F - 37 Deg F Cold case, walk in cooler Clam chowder, steam table: 172 Deg F In use sanitizing chlorine solution: 100PPM #33- Observed boxes of raw shrimps and salmon being stored on the walk in cooled floor. Corrective action: PIC rearranged food items 6 inches above the floor. Food items shall be stored 6 inches above the floor to prevent cross contamination

Taco Time - 3501 Pacific Avenue SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/15/2026	5	0	5	#21- Proper Cold Holding Temperatures	Crisp burrito, hot hold: 154 Deg F TCS, hot hold prep line: 137 Deg F - 174 Deg F TCS, cold hold prep line: 37 Deg F - 40 Deg F Cut lettuce, walk-in in 30 gallon: 43 Deg F Cole slaw, walk-in: 37 Deg F #21- Improper cold holding of TCS foods. Lettuce in walk-in greater than 41 Deg F Correction: Maintain TCS foods at or below 41 Deg F. CDI- Rapid chilled. Reviewed water temp at food prep sink and rinsing process.

Trapper's Sushi - 1360 GALAXY DR NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/15/2026	15	0	15	#02- Food Worker Cards Current #06- Adequate Handwashing Facilities	Cooked fish roll, plated from fryer: 147 Deg F TCS, cold holding units: 36 Deg F - 40 Deg F Shrimp, hot hold: 154 Deg F #2- Food worker cards unavailable upon request, inaccessible to PIC. Correction: Make cards available upon request. #6- Inadequate handwashing facilities. Two sinks absent soap, used as filling station basin unavailable, absent splash guard. Correction: Maintain hand sinks properly stocked at all times, prevent potential contamination use for handwashing only and provide splash guard. CDI- Restocked, pitcher removed/washed Notes: -PIC to verify/validate processes (e.g TAC, HW, etc) -Ensure specials include proper consumer advisory when necessary -Inspector to email rice variance

La Delicia Y Antojitos LLC - 720 SLEATER KINNEY RD SE STE K

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/14/2026	10	5	15	#21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored	cream, cut strawberry, cheese 53-56 Deg F min Fridge in-use- sanitizing chlorine solution concentration less 10 ppm #21 Improper cold holding of TCS foods, above 53 Deg F. Corrective action: PIC discarded temperature abused TCS foods after being in the min fridge over 12 hours. Discussed with PIC proper cold holding temperature. TCS foods shall be kept at 41 Deg F or below. #34 In-use-sanitizing chlorine solution concentration measured less than 10 ppm. Corrective Action: PIC remade chlorine mix and tested it ^100 ppm.

Leo's Taqueria - 609 Capitol Way S (Commissary)

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Mobile Food Unit	7/14/2026	0	0	0		cut lettuce, pico de gallo, guacamole prep table cooler, cold unit, 41-40 Deg F 2-door- cooler hot hold: TCS foods 148-146 Deg F In-use sanitizing chlorine solution ^100 ppm Concentration No violations observed at time of inspection Note: Obtain CFPM training through Pierce County Public Health -Provide diarrhea &vomit kit and cleaning plan

Travelin Toms Coffee of Central Olympia - 8345 Steilacoom RD SE (Commissary)

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Mobile Food Unit	7/11/2026	0	0	0		milk, cold hold unit 2 door <41 Deg F half/half, cold hold 2 door in use sanitizer bucket @100 ppm no violations observed at time of inspection.

Kona Ice #3 - 214 Pinehurst Dr SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Mobile Food Unit	7/11/2026	0	0	0		in use sanitizer, bucket 100 ppm no violations observed at time of inspection.

Sweetlee's Ice Cream Truck #2 - 2411 NW Harrison Ave - site location

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Mobile Food Unit	7/10/2026	20	0	20	#06- Adequate Handwashing Facilities #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit	ice cream chest 12 Deg F prep cold hold unit "ikon" ambient <41 Deg F in use sanitizer, chlorine bucket 100 ppm #5 Hand (HWS) wash sink being used to make/fill in use sanitizer, and blocked. HWS shall be accessible at all times.

Taco Bell #31338 - 1101 Cooper Point Road SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/8/2026	15	0	15	#02- Food Worker Cards Current #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit	Hot holding cabinet: rice/bean various meats >135 Deg F left side cold hold prep top; lettuce, pico, diced tomatoes <41 Deg F left side under (delfield) cold hold; lettuce <41 Deg F walk-in <41 Deg F right side, hot hold cabinet, rice/various meats>135 Deg F Crescore, hot hold rack.>145 Deg F 3 comp 150 ppm in use sanitizer, bucket 100 ppm #2 Various (10+) food worker (FWC) cards expired and missing. FWC's shall be up to date, valid and available upon request. Corrective action: obtain FWC within 14 days. Send photos of FWC to inspector, via email within 14 days. #26 No V&D written plan/kit available up on request. Food establishment shall have required written procedures available. Corrective action: send V&D written plan via email within 14 days. Send photo of V&D within 14 days. Left V&D tool kit.

Canna Cabana - 193 MARVIN RD SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/8/2026	15	0	15	#02- Food Worker Cards Current #21- Proper Cold Holding Temperatures	cut lettice and tomatoes, prep top 38-39 Deg F sliced deli meat, prep bottom 48-58 Deg F meat chub, 1 door reach-in 40 Deg F milk, 1 door reach in 49 Deg F #2 FWC unavailable upon request. Correction: make (print) available upon request. #21 Improper cold holding of TCS foods TCS foods above 41 Deg F Correction: Ensure TCS in cold holding is at 41 Deg F or lower properly cool to 41 Deg F before placing in use. CDI rapid chilled Notes: Ensure warewashing 3-comp is properly used -Ensure smooth, non-absorbent surfaces -Consider TAC for items not in prep unit

Firehouse Subs - 1110 GALAXY DR NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/8/2026	10	0	10	#21- Proper Cold Holding Temperatures	meatballs, hot holding 154 Deg F sliced/diced tomatoes, prep unit top 44-45 Deg F sliced tomatoes, walk-in 43 Deg F #21 Improper cold holding of TCS foods. Tomatoes in cold holding greater than 41 Deg F. Correction: verify 41 Deg F before placing in use. Maintain TCS in cold holding at or below 41 Deg F

NW Harley Davidson - 8000 Freedom Lane

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/8/2026	40	10	50	#01- PIC Certified by Accredited Program or Compliance with Code #11- Proper Disposition of Returned Food #14- Raw Meats Away from RTE Food; Species Separated #21- Proper Cold Holding Temperatures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #29- Adequate Equipment for Temperature Control #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Packaged potato salad, refrigerator 45 Deg F cram cheese, refrigerator 49 Deg F cut lettuce, refrigerator 53 Deg F 1/2 and 1/2 refrigerator 47 Deg F #1 PIC not performing duties to maintain AMC. Correction: PIC to perform duties to maintain AMC #11 Improper date marking of TCS food. Deli meats not properly date marked. Correction: Properly date mark required TCS foods. #14 Whole shell raw eggs stored above read to eat foods. Correction: store raw eggs below rad to eat foods. #26 Non-compliance with permit conditions. Purchasing unwasted/rinsed produce prerinsed required. Correction: cease use of unwashed/rinsed. Per permit purchasing. Note: Was there a change of ownership since 2003? Owner on file differs from permit renewal. #29 Inadequate equipment for temp control. Residential refrigerator used as "prep table" and unable to maintain food safety temperatures. Correction: Replace with NSF or equivalent unit. Submit spec sheet for approval in advance of replacement. #41 Warewashing facility not properly operated, absent, absent irreversible thermometer strip for thermal dish machine Correction: Provide and use. Notes: provide temp event application and coordinators checklist for August Event. Compliance schedule attached.

Popeyes Chicken #11363 - 1370 GALAXY DR NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/8/2026	25	3	28	#17- Proper Hot Holding Temperatures #37- In-use Utensils Properly Stored	Coleslaw, walk-in 36 Deg F Chicken, hot hold 135-172 Deg F chicken tenders, hot hold 114-120 Deg F mac and cheese, hot hold 138 Deg F coleslaw under counter unit 40 Deg F #17 Improper hot holding. TCS in hot holding less than 135 Deg F. Correction: Ensure products in hot hold are 135 Deg F or higher discarded. CDI #37 In-use utensils improperly stored. Utensils in standing water less than 135 Deg F greater than 41 Deg F. Correction: maintain dry changing every 4hours or maintain at 135 Deg or greater or maintain 41 Deg F or lower *notes: PIC to validate staff handwashing and coach -Ensure racks are properly cleaned.

Thai Pavilion - 303 4th Avenue East

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/8/2026	0	0	0		Follow to confirm adherence to compliance for violations: 1,14,16 #1 PIC and employee taking steps to eliminate red risk factors. #14 Eggs and raw meat stored below ready to cook items; chicken stored below/separate other meats and raw product #no improper cooling observed. Note; handwash signs posted at both HW sinks- facility shall add labels to other sinks to discourage improper use.

Zen Ramen and Sushi Burrito - 7265 Martin Way E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/8/2026	15	0	15	#02- Food Worker Cards Current #21- Proper Cold Holding Temperatures	tofu, walk-in 40 Deg F Bean sprouts, 2 prep units and walk-in 42-51 Deg F TCS, prep unit 1 and 2 41 Deg F or less Rice, rice cooker 154 Deg F #2 Current WA FWCs unavailable for employees invalid site and employee working without WAFWC (1 month) Correction: Ensure valid WA FWC available upon request, employees obtain within 14 days. #21 Improper cold holding of TCS foods. Bean sprouts greater than 41 Deg F Correction: maintain TCS in cold holding at or below 41 Deg F. Verify 41 Deg or lower before placing in service. Prep sink water is currently 71 Deg F.

Jersey Mike's Subs - 1401 Marvin Rd Space 102 Suite B Lacey WA 98516

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/7/2026	0	0	0		tomatoes and lettuce, sandwich prep line 45 Deg F deli meat chub, glass case 41 Deg F cheese chu, glass case 40 Deg F slice tomatoes, walk-in 40 Deg F tuna mix, glass 42-43 Deg F Notes: *Recommend storing tuna in prep unit to avoid in/out of glass unit. * Ensure TCS is 41 Deg F or lower before placing in use. *Review and train on handwashing requirements and glove use (CFPM) *ensure handouts are easily accessible.

Red Robin Gourmet Burgers - 1110 Galaxy Drive NE, Suite A

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/7/2026	5	0	5	#02- Food Worker Cards Current	Hamburger, grill: 202 Deg F Sliced tomatoes, prep top: 32 Deg F Cut lettuce, walk-in: 40 Deg F Non-tcs, bar cooler: 40 Deg F Blue cheese dressing, salad station: 39 Deg F #2- FWCs unavailable upon request. Correction: Make available upon request

Pho Mania - 7837 MARTIN WAY E #A-102

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/7/2026	40	5	45	#02- Food Worker Cards Current #17- Proper Hot Holding Temperatures #21- Proper Cold Holding Temperatures #29- Adequate Equipment for Temperature Control	Bean Sprouts, prep units 43 Deg F cut cabbage, portioned bottom 40 deg F slice raw beet, prep top 40 Deg F Cut lettuce, walk -in 5 gallon bucket 54 Deg F boba, crock pot 86 Deg F pork, walk in 40 Deg F #2 Expired food worker cards. Correction: maintain valid FWC. obtain by 07/21/26 #17 improper hot holding of TCS. TCS less than 135 Deg F Correction: maintain TCS hot (135 Deg F) cold (41 Deg F) or use TAC #21 Improper cold holding of TCS. TCS in cold holding above 41 Deg F Correction: Maintain TCS in cold holding at or below 41 Deg F CDI rapid chilled. #29 Inadequate experiment for cold holding. Dorm style Correction: replace units W/NSF or equivalent by 08/07/26. Notes: cold after from prep sink faucet 67 Deg F

Arco AM/PM #7190 - 1105 MARVIN RD NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery/Deli	7/7/2026	0	0	0		milk, beer cooler 40 Deg F Ambient sausage, egg, cheese- 2 door reach in 39 Deg F cheese, under counter unit 40 Deg F TCS, hot hold ambient 138-154 Deg F No violations noted at time of inspection.

Ram Restaurant & Brewery - 8100 Freedom Lane NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	7/7/2026	10	5	15	#21- Proper Cold Holding Temperatures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Mashed potatoes, walk-in 40 deg F lettuce and tomatoes, various units 42-55 Deg F chili, hot hold 157 Deg F pizza TCS, pizza prep 38-40 Deg F #21 Improper cold holding of TCS foods. TCS in cold holding greater than 41 deg F. Correction: Ensure food in cold holding at or below 41 Deg F. Temp cooled items to verify cooling complete. Verify 41 Deg F or less before placing in prep units. Note: water temp is 55-65 Deg F at faucets, ensure proper cooling. #41 Warewashing facilities not properly used, absent "test kits". Correction: Use warewashing machine /3 comp only. Provide temp measuring device.

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All food establishments are required to post a copy of their permit visibly to the public.  Unpermitted food vendors sell food to the public without a permit to operate from our department.

Example of a Thurston County Food Establishment Operating Permit

Abbreviations and Terms

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, and 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 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. 

 

Additional Resources: 

• The Vital Role of Restaurant Inspections in Ensuring Public Health and Safety (Thurston Talk)