Food Safety Inspection Lookup
Individuals can review the current Thurston County food safety inspection scores below to see how restaurants in the area performed on their most recent inspections.
If you suspect you have a foodborne illness, report it to us right away.
News Release 10/17/2025: Increase in Unpermitted Street Vendors in Thurston County
This webpage will be updated weekly on Fridays by 12:00pm.
Aya Sushi Restaurant - 1540 COOPER POINT RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/15/2026 | 60 | 8 | 68 | #01- PIC Certified by Accredited Program or Compliance with Code #06- Adequate Handwashing Facilities #13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized #19- No Room Temperature Storage #22- Accurate Thermometer Provided for PHF #30- Proper Thawing Methods Used #34- Wiping Cloths Properly Used, Stored |
Chopped lettuce top of prep 39 Deg F #1 PIC could not correctly explain proper food risk control to maintain food safety #6 Hand wash sink at sushi prep station is blocked by food container (s) and there are both open containers and covered containers of food. Corrective Action: Move away these foods and keep front of sink clean and accessible. # 6 Hand sink in kitchen had not paper towels in dispenser. Keep supplied at all times. #13 All in-use wiping towels in kitchen had no content of sanitizer. Store wiping towels for food contact in bucket of sanitizer solution between uses. #19 Fried shrimp, sushi rolls and crab at 72-79 degrees stored on counter. These cooked foods must be put in refrigerator once their temperature reaches 134 Deg F. Corrective Action: Reheated to 165 Deg F. Elected to cool rather than hot-hold. #22 PIC did not have thermometer to monitor food temperatures. Corrected: found their thermometer. #30 Multiple foods thawing at room temperature: shrimp, marinated meats must thaw in refrigerator. Corrected. #34 Sanitizer prepared too strong (>200ppm) Prepare at 100ppm chlorine. Use test paper to check. |
Valley Athletic Club - 4833 Tumwater Valley Drive
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli, Coffee Shop | 1/14/2026 | 0 | 0 | 0 | Cold hold, prep line, reach-in, 2 door cooler, spinach, turkey, ham, chicken. tuna salad: 41 Deg F - 38 Deg F Hot hold, soup well, chicken, tortilla soup: 172 Deg F In-use chlorine sanitizer solution: 100PPM Dishwasher thermal sanitizing rinse: 176 Deg F No violations observed at the time is inspection |
Walmart #3850 - 5900 Littlerock Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Meat Market | 1/14/2026 | 0 | 0 | 0 | Walk-in cooler: 36 Deg F No items cited |
|
| Bakery | 1/14/2026 | 0 | 0 | 0 | In-use sanitizer: 300PPM quat No items cited |
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 | 1/14/2026 | 0 | 5 | 5 | #31- Food Properly Labeled |
Prep line, reach-in, walk-in cooler, cold hold, cut lettuce, beef, baked potatoes, scallop pasta, cheese, deli meat: 41 Deg F - 39 Deg F Hot hold, soup well, lobster soup: 166 Deg F In-use quat sanitizer solution: 200PPM Ware washer thermal sanitizing rinse: 167 Deg F #31- Observed TCS foods without datemarking. Baked potatoes and cooked beef are not labeled. Corrective action: PIC datemarked TCS foods accordingly. Discussed with PIC about date marking procedure. Note: PIC will provide a written procedure regarding added sushi rice to the menu. Please notify me for any expansion of the menu. |
Red Wagon Burgers - 7205 OLD HWY 99 SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/14/2026 | 30 | 0 | 30 | #16- Proper Cooling Procedures #23- Proper Consumer Advisory Posted |
Beef patty, 5 point cook temp: 158 Deg F - 160 Deg F Grilled onions, cooked 2" w/ lid, walk-in: 54 Deg F Prep unit cold hold, sliced tomatoes, deli: 40 Deg F - 41 Deg F Milk, merchandiser: 40 Deg F Grilled onions, reheat for cooling: 165 Deg F - 169 Deg F Ware wash sanitizer, chlorine: 50PPM #16- Grilled onions found cooling in 2" inserts w/ lid on in walk-in. Onions at 54 Deg F. TCS foods shall be cooled in 2" amounts uncovered until 41 Deg F or below or by other approved method. Correction: PIC directed FW to reheat onions to 165 Deg F as they had been cooked 4 hrs ago. #23- Facility cooks hamburgers to order and had consumer advisory with reminder but missing disclosure. A consumer advisory must contain both a disclosure and reminder. Correction: PIC will add to menu. Notes; You must use a food grade hose as a sprayer in the 3 comp sink. Facility has CFPM, thank you. Remove non-easily cleanable surfaces such as unsealed wood, cardboard, tin foil, non-food grade buckets. |
Double Tap Tap House, The - 225 STATE AVE NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establisment | 1/14/2026 | 0 | 0 | 0 | Deli meats/produce/cheese | front prep cold hold 39-41 Deg F Salads | Front display cold hold 40 Deg F Produce | Back walk in 38 Deg F Warewash temp 171 Deg F In-use Sani (quat) 300 ppm *Date marking done correctly for the most part. Ensure high-risk items are discarded after 7 days. |
Albertsons #3417 - 3520 Pacific Avenue SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Bakery | 1/14/2026 | 0 | 0 | 0 | Cakes fridge, ambient temperature <41 Deg F Sliced pastries fridge, ambient temp <41 Deg F In use sanitizer 100-200ppm No violations observed. |
Altitude 15 Commissary Kitchen - 225 STATE AVE NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Commissary | 1/14/2026 | 0 | 0 | 0 | Air temp | walk-in cold hold 39-40 Deg F Warewash temp 170 Deg F *No current tenants utilizing the commissary. Owners wat to keep permit open for now. |
Albertsons #3417 - 3520 Pacific Avenue SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Produce Cutting Area | 1/14/2026 | 0 | 0 | 0 | watermelon pieces, back stock area <41 Deg F Sanitizer 150-200ppm No violations observed. |
|
| Meat Market | 1/14/2026 | 0 | 0 | 0 | Seafood meats, front fridge <41 Deg F Shrimp Front fridge <41 Deg F Other meats <41 Deg F Sanitizer 100-200ppm No violations cited. |
|
| Deli | 1/14/2026 | 0 | 0 | 0 | Chicken, hot hold 140-141 Deg F Chicken tenders, hot hold 140-141 Deg F Cold pasta, front deli fridge <41 Deg F Chicken, walk-in cooler <41 Deg F Sanitizer in use 150-300 ppm No violations observed. |
|
| Coffee Shop | 1/14/2026 | 5 | 0 | 5 | #21- Proper Cold Holding Temperatures |
whole milk, lower 2 door fridge 42-43 Deg F Half&half, lower 2 door fridge 42-43 Deg F Protein milk, 1 door garage 42-43 Deg F Oatmilk, 1 door fridge <41 Deg F Sanitizer 150-220ppm #21 Observed TCS food/items at 42-43 Deg F. All TCS foods in cold holding shall be at/below 41 Deg F. Correction: Ensure equipment is properly working and have maintenance check. |
Atlas Additions - 225 STATE AVE NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/14/2026 | 0 | 0 | 0 | Asparagus | Counter cold hold 39 Deg F Soup/cheese | Back hot hold 140 Deg F Tomatoes/lettuce | Ice cold hold 41 Deg F Produce/meat/TCS Foods | walk-in cold hold 137 Deg F Warewash temp 174 Deg F In-use sani (quat) 300 ppm *Ensure tongs stored in ice are positioned to prevention contamination. |
Walmart #3850 - 5900 Littlerock Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 1/14/2026 | 0 | 0 | 0 | All refrigeration: <41 Deg F No items cited |
Seventeen51 Restaurant & Bistro at Panorama - 1751 Circle Lane SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/13/2026 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
Cold hold: prepline, reach-in & walk-in sausage, sliced tomatoes, cut lettuce, eggs, ham shrimps 41-37 Deg F In-use-Quat sanitizer solution below 220ppm Dishwasher machine sanitizing steam rinse 178 Deg F #34 In-use-Quat sanitizer solution concentration measured less than 200ppm Corrective Action: PIC remake Quat sanitizer solution and tested it approximately ^300 ppm. Use Quat Test strips to ensure and validate accurate concentration within this range {200ppm-400ppm] Note: discussed with PIC about Active Managerial Control of Risk Factors. |
Pizzeria La Gitana Olympia - 518 CAPITOL WAY S
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/13/2026 | 0 | 0 | 0 | Goat cheese, 2 door unit in back area: 40 Deg F Ricotta cheese, 3 door unit: 39 Deg F Milk, 1 door, glass back unit: 38 Deg F Chicken, prep unit top: 37 Deg F Meat sauce, pasta station: 36 Deg F Lettuce mix, prep unit top: 41 Deg F Diced tomatoes, salad prep unit top: 38 Deg F No violations noted at time of inspection |
Panera Bread - 2525 CAPITAL MALL DR SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/13/2026 | 0 | 0 | 0 | Sliced tomatoes, prep unit #1: 39 Deg F Soups, hot hold (front): 170 Deg F - 180 Deg F Tuna, prep unit #2 (across #1): <41 Deg F Leafy greens, back house prep unit: <41 Deg F Soups, hot hold (backhouse): >170 Deg F Hard boiled eggs (backhouse) prep: <41 Deg F No violations observed |
Ebony & Ivory Coffee - 676 Woodland Square Loop SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment - Coffee Shop | 1/13/2026 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
Cold hold, cold case, 2 door cooler, 3 drawer cooler, sandwiches, milk, arugula, cheese, sausage: 41 Deg F - 38 Deg F In-use quat sanitizer solution less: 200PPM Dishwasher machine chlorine sanitizing rinse: 100PPM #34- In-use quat sanitizer solution concentration measured below 200PPM. Corrective action: PIC remake quat mis and tested it at in 3000PPM. Use quat test strips to validate accurate concentration between: 200PPM - 400PPM |
Jimmy John's #2745 - 901 UNION Ave SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/13/2026 | 5 | 0 | 5 | #21- Proper Cold Holding Temperatures |
Bow tie pesto pasta, merchandiser: 39 Deg F Bow tie pesto pasta, walk-in: 38 Deg F Sliced turkey, under counter unit: 39 Deg F - 40 Deg F Shredded lettuce, prep unit top: 39 Deg F Slied tomatoes, prep unit top: 43 Deg F #21- Improper cold holding of TCS foods, TCS foods in sandwich prep unit greater than 41 Deg F. Correction: Maintain TCS in cold holding at or below 41 Deg F. Ensure foods are 41 Deg F or lower before putting in service compliance schedule developed, provide cold holding logs for two weeks. Note: #46 - Ensure sanitary napkin holder in women's restroom. |
Dutch Bros Coffee - 8229 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 1/12/2026 | 5 | 10 | 15 | #02- Food Worker Cards Current #34- Wiping Cloths Properly Used, Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
All refrigeration under 41 deg F (ambient) walk-in cooler, 33 deg F 34. Quat sanitizer approximately greater than 400 ppm. Must be 200-300 ppm. Corrective action: prepare solution per manufacturer directions. 35. Use test strips to monitor sanitizer solution. Obtain new test paper to replace damaged supply. 2. Food worker cards expired. Obtain renew cards in 14 days. |
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 | 1/12/2026 | 30 | 0 | 30 | #01- PIC Certified by Accredited Program or Compliance with Code #08- Water Supply, Ice from Approved Source #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Beans/meat/rice; hot hold, 135-160F Tomatoes/lettuce/raw meat; prep cold hold, 38F Produce/meat; upright cold hold, 40F In-use sani (chlorine), 100 ppm #1 Certified food protection manager (CFPM) certificate not present. All facilities shall have a CFPM on staff and certification available upon request. Provide copy of CFPM certificate prior to next inspection. #8 Non-food-grade hose to fill fresh water tank. Only NSF approved food-grade hoses shall be used to fill fresh water tank on MFU. Obtain promptly and use going forward. #26 Commissary log not available upon request. MFUs shall document processes that occur at the commissary, deliveries, cleaning, etc. and have information available on the MFU. Create process to document and have available during the inspection. Employee found food worker cards, therefore, violation, was crossed out. |
Cafe Elite - 130 MARVIN RD SE Suite 120
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 1/9/2026 | 5 | 5 | 10 | #02- Food Worker Cards Current #34- Wiping Cloths Properly Used, Stored |
Sandwiches/Daily 2-door reach-in 41 Deg F Dairy 2-door undercounter cold hold 40 Deg F #2 Food worker cards not available. All food workers shall have current, valid food worker cards on site at all times. Ensure physical copies are on site. #34 Non-approved sanitizer (Simple Green) used for food contact surfaces. Only approved sanitizer shall be used for food contact surfaces. Utilize Chlorine bleach for future food contact surfaces. |
Arbor Center Chevron - 9335 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 1/9/2026 | 30 | 0 | 30 | #01- PIC Certified by Accredited Program or Compliance with Code #06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF |
Chicken taquitos Hot hold case 135-140 Deg F Meat cheese open air cold hold 40 Deg F Pizza pockets/potatoes/taquitos walk-in cold hold 47-65 Deg F In- use chlorine sanitizer 500 ppm #1 No Certified Food Protection Manager (CFPM) on staff. All facilities shall have CFPM on staff All facilities shall have CFPM on staff to train employees. Enroll in class and send verification within 10 business days. #6 Paper towels at both hand wash sinks missing or not dispensing. Hand sinks shall be stocked with soap and paper towels at all times. Replace paper towels and fix holder. CDI #21 TCS items in the walk-in cold hold were 47-65 Deg F. Cold held TCS food shall be kept at 41 Deg F or below. Discard items in accordance with destruction guidelines. Email confirmation that walk-in is working correctly within 10 business days. #22 Dial stem thermometer reads 45 Deg F in ice water. Thermometers hall be accurate and easy to read. Recalibrate thermometer. CDI See compliance schedule notice. |
Fred Meyer #659 - 555 Trosper Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli | 1/9/2026 | 0 | 5 | 5 | #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Fried chicken, cook: 172 Deg F Pasta + chicken, salad case: 38 Deg F Sliced tomatoes, 3 door: 38 Deg F In-use sanitizer: 200PPM-300PPm quat #41- Ware wash machine does not reach proper sanitizing rinse temperature (145 Deg F). Must reach 160 Deg F minimum surface temperature/ Corrective action: Manually sanitizer all food contact equipment in 3 compartment sink. Have machine serviced to reach proper temperature |
Flaming Pig BBQ (Combined Suites) - 111 TUMWATER BLVD SE, SUITE B-101 and B-102
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/9/2026 | 15 | 0 | 15 | #02- Food Worker Cards Current #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Coleslaw | prep unit (top) 40 Deg F Meat, cooled 2" uncovered |walk in 39-40 Deg F Mac & cheese | steam table >135 Deg F Beans | metro cabinet 135 Deg F #2 One worker unable to present FWC, one FWC expired, All FW shall have a valid WA FWC available upon request. Correction: Obtain within 14 days #26 Temperature logs for approved unattended cooking plan unavailable. These must be available upon request & maintained for 6 months. Correction: ensure logs are available. Note: ensure all chemical bottles are labeled. Discussed with catering w/employees. No upcoming events at this time. Please notify our department in writing of upcoming public events. |
Colonial Inn, The - 3730 14th Avenue SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/9/2026 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
34. In-use quat sanitizer solution concentration measured less than 200 ppm. Corrective action: PIC remake quat mix and tested it at 300 ppm. Use quat test strips to ensure and validate accurate concentration within this range (200 ppm - 400 ppm). Note: Discussed with PIC about Active Managerial Control of Risk Factors, as well as standard operating procedures. |
Cold Stone Creamery - 1350 MARVIN RD NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Frozen Dessert | 1/9/2026 | 0 | 0 | 0 | TCS Dairy products walk-in cold hold 38 Deg F TCS Dairy products under counter cold hold 39 Deg F In -use sani (quat) 300 ppm * I will email vomit and diarrhea clean up information. Have kit and plan available by next inspection. |
Plaza Jalisco - 5212 Capitol Boulevard S.
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/9/2026 | 30 | 6 | 36 | #17- Proper Hot Holding Temperatures #19- No Room Temperature Storage #38- Utensils, Equipment, Linens Properly Stored, Used, Handled #43- Nonfood-Contact Surfaces Maintained and Clean |
dried peppers rehydrated in water | RTS 68-70 Deg F Chicken | hot hold #1 130-135 Deg F Beef, meat | hot hold #2 >135 Deg F Lettuce, pico de gallo | prep unit (top) 40-41 Deg F Meat, cooked 2" uncovered | walk-in 41 Deg F #17 Chicken in hot hold at 130-135 Deg F. TCS foods shall be hot held at 135 Deg F or above. Correction: PIC turned unit up. Utilized lids and stir frequently. Repeat. Send documentation of correction via email by 1/26/26. #19 Dehydrated peppers rehydrated in water at 68-70 Deg F in prep area. These are a TCS food and must be kept under temperature or time as a control for food safety. Correction: move peppers to cold hold. #38 Utensil stored in handwash sink. Improper storage of utensils, store in a way which prevents potential contamination. #43 Nonfood contact surfaces have some food debris. Continue gradual cleaning and sanitization of units including handles, lids. Notes: CFPM required at next routine. Left handout. Designate back sink as food prep sink and place signage accordingly. Facility had fixed or replaced handwash sinks and corrected floor as required, thank you! |
Spud's Produce Market - 2828 Capitol Blvd SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 1/9/2026 | 0 | 0 | 0 | Merchandiser, cold cases, walk-in cold hold, smoke salmon, cheeses 40-38 Deg F Milk, ham, egg salad, pasta salads, sandwiches, yogurts 41-396 Deg F No violations observed at this time of inspection. |
Koibito Japanese Restaurant - 7205 Old Hwy 99 SW Ste 102
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/9/2026 | 10 | 0 | 10 | #25- Toxic Substances Properly ID, Stored, Used |
Fish; cook temp, 180-190 F All TCS cold holding <41 F Rice, soup; hot hold, >185 F #25 Personal care items stored next to beverage dispenser & in food service/prep area. Such items must be stored so they cannot contaminate food, equipment, utensils, linens, & single-service or single-use articles. Correction: PIC moved items below & away from area. NOTES: Ensure all produce is washed prior to cutting, including avocadoes & kabocha. Discussed raw vs. cooked sushi roll prep. All HACCP records & logs present, thank you. |
Five Guys Burgers and Fries - 4022 PACIFIC AVE SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/8/2026 | 0 | 0 | 0 | Cold hold: prepline, reach-in, walk -in sliced tomatoes, cut lettuce, cheese, beef, hot dogs, hamburger 41-39 Deg F Hot hold: steam tables: Mushroom, onions 148 Deg F In use Quat sanitizer solution strength ^300 ppm No violations observed at time of inspection Note: Discussed with PIC about milkshake machine cleaning procedure, as well as Active Managerial Control of Risk Factors. |
Pacific Road Chevron - 3200 PACIFIC AVE SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 1/8/2026 | 5 | 5 | 10 | #14- Raw Meats Away from RTE Food; Species Separated #33- Potential Food Contamination Prevented |
TCS, hot hold case 135-157 Deg F Mild, cooler 41 Deg F (ambient) Frozen foods, freezer, frozen #14 Raw whole shell eggs above ready-to-eat foods Correction: prevent potential contamination. Store eggs below read to eat foods CDI relocated #33 Interior of ice machine and ice machine scoop dirty with visible mold-like substance Correction: properly clean and maintain |
Forza Coffee Company - 1800 COOPER POINT RD SW STE 13
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/8/2026 | 35 | 5 | 40 | #06- Adequate Handwashing Facilities #16- Proper Cooling Procedures #34- Wiping Cloths Properly Used, Stored |
Taco soup HH 145 Deg F Deli display case- ambient 38 Deg F #6 Handwash sinks blocked from access by equipment. Laundry Bin and rolling cabinet. Keep clear and accessible at all times. #16 Chowder improperly cooled by room temperature and depth greater than two inches. Corrective action: Disposed to garbage #34 Sanitizers in use improperly made and maintained. Chlorine solution must be made to 100ppm and quat sanitizer to 200-300ppm |
Chipotle Mexican Grill - 6208 LITTLEROCK Road SW 1551 Kingswood Dr SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/8/2026 | 0 | 0 | 0 | Shredded lettuce- top of prep 39 Deg F Shredded beef- steam table 157 Deg F Warewash machine sanitizer rinse 100ppm In-use sanitizer 200-300 ppm quat No items cited |
Canteen @ Costco #1250 DCC - 2307 93rd Ave. SW, Tumwater, Wa 98512
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/8/2026 | 0 | 0 | 0 | "minus forty" cold hold #1 with TCS foods (ambient) 38 Deg F "minus forty" cold-hold #2 (ambient) 40 Deg F No violations |
Pho Lynn - 1600 Cooper Point Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/8/2026 | 5 | 10 | 15 | #02- Food Worker Cards Current #34- Wiping Cloths Properly Used, Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Beef- cooked to 167 Deg F Shredded lettuce top of prep 39 Deg F #2 Two employee food worker cards expired. Obtain renewed FWC within 2 weeks after today's date. #34 In-use wiping towels had no sanitizer content. Rise and store food-contact surface towels in container of sanitizer solution #41 Warewash machine sanitizing rinse had only 10 ppm chlorine. Must be at 100ppm chlorine . Have machine serviced to correct as soon as possible. Manually sanitize dishware and utensils |
Hops n Drops - 4739 Avery Court SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/8/2026 | 0 | 0 | 0 | Cold hold, Prepline, reach-in, walk in sliced tomatoes, cut lettuce, cheese, pork 41-39 Deg F Hot hold: clam chowder, chili-steam table 158 Deg F In-use Quat sanitizer solution ^200 ppm Dishwasher machine chlorine sanitizing rinse cycle, ^100 ppm No violation observed at time of inspection Note: Discussed with PIC about Active Managerial Control of Risk Factors. |
Airport Shell - 7219 OLD HWY 99 SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 1/7/2026 | 30 | 15 | 45 | #01- PIC Certified by Accredited Program or Compliance with Code #06- Adequate Handwashing Facilities #22- Accurate Thermometer Provided for PHF #25- Toxic Substances Properly ID, Stored, Used #33- Potential Food Contamination Prevented #34- Wiping Cloths Properly Used, Stored #44- Plumbing Properly Sized, Installed, and Maintained |
Corndog 1 hot case 160-189 Deg F All TCS in cold holding <41 Deg F #1 Person in charge not actively managing risk control factors. This a PIC requirement. PIC is a new employee obtain FWC promptly. #6 Back HW sink not stocked. HW sinks must be properly stocked. Fix and stock or submit proposal to discontinue use. Repeat #22 No probe tip thermometer. This is required. Obtain within 3 days. Repeat #25 Multiple unapproved chemicals including paint and pesticides present in kitchen or next to food utensils. Remove within 14 days. #33 Multiple foods not stored 6" off ground in walk-in freezer. Move storage for cleanability and food protection. #34 No in-use sanitizer made. Train employees to make and use when food is present. #44 3-comp sink and front HW sink leaking. Plumbing must be properly installed and maintained. Correct within 14 days . For repeat violations, send documentation of correction via email by 1/22/26 or a reinspection will occur. Left card. |
Safeway #1173 - 1243 Marvin Road NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Meat Market | 1/7/2026 | 0 | 0 | 0 | Meats- Display Case 33 Deg F No items cited |
El Sitio - 116 LEGION WAY SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Commissary | 1/7/2026 | 0 | 0 | 0 | Non-TCS liquid, walk-in, 41 F No violations noted at time of inspection. NOTES Reviewed pest management. Ensure vendor storage is properly labeled. Did not observe dry storage items for 1 of 2 vendors (no beans or rice or seasoning). Review shelving speed racks to use for cooling in limited space. |
Safeway #1173 - 1243 Marvin Road NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Produce Cutting Area | 1/7/2026 | 0 | 0 | 0 | Sanitizer solution 300-400 ppm quat Walk-in cooler 37 Deg F No items cited |
|
| Grocery Stores & Confectioneries | 1/7/2026 | 5 | 0 | 5 | #22- Accurate Thermometer Provided for PHF |
All refrigeration <41 Deg F #22 Several thermometers found broken, non-functional. Survey store and replace non-working thermometers |
| Bakery | 1/7/2026 | 0 | 0 | 0 | Sanitizer Solution 300-400 ppm quat No items cited |
Jasmine - 4315 6TH AVE SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/7/2026 | 40 | 10 | 50 | #02- Food Worker Cards Current #06- Adequate Handwashing Facilities #16- Proper Cooling Procedures #31- Food Properly Labeled #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Cold hold: Prep line, reach-in, 2-door cooler: Tofu, shrimps, chicken, noodles, shredded cabbage 41-40 Deg F Hot hold: Rice cooker: steamed rice 187 Deg F. In-use-chlorine sanitizer solution ^100ppm #2 One food worker card is expired. Corrective action: obtain FWC within 2 weeks. FWC shall be up-to-date and available upon request. TWC website: www.foodworkercard.wa.gov #6 Observed sponges and objects in the handwashing sink. Corrective action: PIC removed sponges and objects form handwashing sink. Handwashing sink shall be free from objects, sponges and utensils. #16 Observed unproper cooling of Tofu and noodles. TCS foods being cooled in covered and deep pan with food depth over 5 inches. Corrective action: PIC moved TCS foods to uncovered shallow pans 2 inches or less. Discussed with PIC about proper colling procedures. #31 Observed bags of carrots and onions stored on the dry storage floor. Corrective action: PIC rearranged food items 6 inches above the floor. Store food items 6 inches above the floor to prevent cross contamination. #41 Dishwasher machine does not provide and sanitizing rinse cycle. Corrective action: prior to repair/replacement, use of the 3 compartment sink chlorine sanitizing concentration shall be within this range, [ 50ppm-100ppm]. Use chlorine test strips to validate accurate strength. Call technician to service dishwasher machine. Discussed with PIC about Active Managerial Control of Risk Factors. A follow-up inspection is warranted to ensure compliance. |
Jack in the Box #8424 - 520 Plum Street
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/7/2026 | 0 | 0 | 0 | Hamburger patty, hot hold insert 204 Deg F Egg, hot hold insert 190 Deg F Ice cream mix, Taylor machine 34 Deg F Cut lettuce, walk-in 40 Deg F Salad mix, walk-in 40 Deg F Sliced Tomatoes, walk-in 39 Deg F No violations noted at time of inspection Note: remove thermometers from packaging PIC to monitor handwashing Provide DOH handouts- temps, illness |
El Sitio - 116 LEGION WAY SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/7/2026 | 0 | 0 | 0 | Pico, prep unit top #1 40 Deg F Crema, prep unit, bottom 40 Deg F Refried beans, meat, veggies hot hold line 154-204 Deg F Cooked meat, under grill drawer 40 Deg F Rice and corn, 2 door glass unit 39 Deg F Pico, prep unit #2 top 41 Deg F No violations noted at time of inspection Notes: Provide parasite destruction for raw shrimp upon request. Maintain available Ensure proper date marking |
Brewhouse Grill - 4212 CAPITOL BLVD SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/7/2026 | 25 | 0 | 25 | #06- Adequate Handwashing Facilities #14- Raw Meats Away from RTE Food; Species Separated #25- Toxic Substances Properly ID, Stored, Used |
Cold hand-prep line, reach-in, walk-in cut lettuce, sliced tomatoes, cheese chicken, beef In-use-chlorine solution concentration detected over 200ppm #6 Observed a pile of vents blocking access to handwashing. Corrective action: PIC removed vents. Handwashing sink shall be readily accessible and not blocked by any objects. #14 Observed raw chicken stored over potatoes tots. Corrective action: PIC removed and rearranged raw chicken on the bottom shelf of the cooler. Discussed with PIC about safe hierarchy of storage of raw meats and TCS foods. #25 In-use-chlorine solution concentration measured over 200ppm. Corrective action: PIC diluted chlorine solution and tested it approximately around ^100 ppm. Use Chlorine test strips to ensure and validate accurate concentration. Discussed with PIC Active Managerial Control of Risk Factors |
7-Eleven #25983D - 3541 Martin Way East
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 1/7/2026 | 20 | 10 | 30 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #06- Adequate Handwashing Facilities #34- Wiping Cloths Properly Used, Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Hot hold TCS, hot hold cabinet 154 Deg F-173 Deg F Hot hold TCS, roller 143-154 Deg F TCS in open refrigeration 40-41 Deg F Milk, beer cooler 40 Deg F #1 Person in charge (PIC) not performing duties to maintain active managerial control (AMC). Incorrectly answered food safety question (temps, and sanitizer requirements, sink uses) Correction: the designated PIC must be actively managing risks. Provided WAC 246-215 reviewed pages 17-19 #2 Valid WA FWCs unavailable for working employees. CFPM certificate absent. Correction: Maintain valid food worker cards and available upon request, include copy of CFPM. New employees must obtain food worker cards within 14 days of the start day. #6 Inadequate handwashing facilities, both hand sinks (food prep and restroom) in disrepair/unavailable for handwashing. Correction: cease open food production until sinks are verified as repaired and openable. Email photos of sinks operating for approved before preparing open foods. #34 Sanitizer not made at time of inspection Correction: Prepare and maintain #41 Warewashing 3-comp sink basins dirty, rinse basin moldy Correction: Before using, properly clean all basins Notes: Facility to provide thin tip easy read thermometer for internal food temperatures. Compliance schedule: Provide validation method for ensuring PIC duties are being conducted daily. Risk plan to be developed by 1/21/26. |
Candlewood Suites - 4440 3RD AVE SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 1/7/2026 | 0 | 0 | 0 | Cold hold 2 door cooler yogurt, cheese: 40 Deg F - 38 Deg F Freezer, lunch boxes and frozen food: 8 Deg F - 7 Deg F In-use quat sanitizer solution strength: 300PPM No violations observed at time of inspection |
Thuy's PHO LLC - 1001 COOPER POINT RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/6/2026 | 20 | 15 | 35 | #02- Food Worker Cards Current #14- Raw Meats Away from RTE Food; Species Separated #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #29- Adequate Equipment for Temperature Control #33- Potential Food Contamination Prevented #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized |
Bean sprouts; server cold hold, 48F Server cold hold; ambient, 41-49F Tofu; prep unit top, <41F Rice; rice cooker, >200F Broth; walk-in, 39F In-use sanitizer: 50 ppm chlorine #2 2 Expired food worker cards. All employees shall have valid food worker cards. Correction: Obtain valid FWCs prior to next shift. #14 Raw animal proteins stored above RTE foods. Raw shelled eggs stored above green onions in wok cold hold. Raw animal proteins shall be stored below RTE foods. Correction: Employee moved eggs to bottom shelf. #29 Inadequate equipment for temperature control, server station cold hold unable to maintain temperature control, 41-49F, increases temp as doors open. Correction: Remove items that require temperature control or adjust unit. #26 Noncompliance of operating permit. Food establishment cooling broth by placing pots in freezer (2 tier method). Food establishment approved to cool broth in 2" depths in walk-in. Correction: Provide written procedure of 2 tier cooling of broth in freezer, ensuring 135-70F within 2 hrs and 70-41F within 4 with temperature logs OR cool broth in 2" depths in walk-in. #33 Potential food contamination during storage, bag of carrots not at least 6" off ground. Correction: Ensure foods are at least 6" off ground to minimize potential contamination. #42 Food contact surfaces inadequately maintained, various foods found in non-food-grade containers and bags. Correction: Replace non-food-grade containers w/ adequate containers. NOTE: Ensure foods kept longer than 24 hours are adequately labeled to ensure foods are discarded after 7 days. Discussed w/ PIC V&D requirements. Ensure kit and plan are available by next routine. Left various handouts (V&D, date marking, & correct glove use). |
Bonsai Teriyaki & Wok - 408 Cleveland Avenue SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/6/2026 | 30 | 10 | 40 | #02- Food Worker Cards Current #16- Proper Cooling Procedures #33- Potential Food Contamination Prevented #34- Wiping Cloths Properly Used, Stored |
Cold hold: prep line, reach-in, walk-in: tofu, egg rolls, chicken, pork, potsticker, 41-40F Hot hold: steam tables: teriyaki chicken, 149F In-use chlorine sanitizer solution less than 50 ppm Dishwasher chlorine sanitizing rinse 100 ppm #2 One food worker card is expired. Corrective action: Obtain a valid FWC within 2 weeks. Food worker cards shall be up to date and available upon request. FWC Website: www.foodworkercard.wa.gov #16 Observed improper cooling procedure of cooked chicken. Corrective action: TCS foods shall be cooled in uncovered container (pan) with food depth 2 inches or less. Discussed with PIC about proper cooling procedures. #33 Observed a bag of onions stored on the dry storage floor. Corrective action: PIC rearranged food items 6 inches above the floor. Food items except plastic metal or glass canned food or dairy products shall be stored 6 inches above the floor. #34 In-use chlorine sanitizer solution concentration measured less than 50 ppm. Corrective action: PIC remake chlorine mix and tested it approximately around 100 ppm. Use chlorine test strips to validate accurate chlorine solution concentration. |
China House - 4740 Yelm Hwy SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/6/2026 | 15 | 5 | 20 | #02- Food Worker Cards Current #06- Adequate Handwashing Facilities #31- Food Properly Labeled |
Cold hold: prep line, reach-in, walk-in: cabbage, mix veggie, pork, beef, chicken, shrimps, noodles, 40-39F Hot hold: soup well: hot and sour, 158F Rice cooker: steamed & fried rice, 169F In-use chlorine sanitizer solution 100 ppm #2 Two food worker cards are expired. Corrective action: FWC shall be obtain within 2 weeks. FWC Shall be up to date and available upon request. FWC website: www.foodworkercard.wa.gov #6 Paper towels dispenser is non operational. Corrective action: repair/replace paper towels dispenser so food workers can dry off their hands. PIC provided a roll of disposable paper towels prior to repair/replacement. #31 Observed TCS foods: cooked chicken & cooked pork, noodles not date marked. Corrective action: PIC date marked TCS foods accordingly. Discussed with PIC about date marking procedure. Discussed with PIC about active managerial control of risk factors as well as sanitation standards operating procedures. |
Jaded Sips - 209 Lily Rd NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 1/6/2026 | 0 | 0 | 0 | Cream Cheese, Atoza Glass 2 door 38 Deg F Cream Cheese foam Atoza Glass 2 door 39 Deg F Milk, Atoza Glass 2 door 40 Deg F No Violations noted, at time of inspection. |
Limeberry - 1110 COLLEGE ST SE Suite B
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/6/2026 | 0 | 0 | 0 | Cold hold: topping bar: boba, 39F Yogurt mix: merchandizer Yogurt mix: various machines, 34-36F In-use chlorine sanitizer solution less than 50 ppm #6 Observed a mop on top of the handwashing sink and not disposable paper towels in the dispenser. Corrective action: PIC removed mop for handwashing sink and refilled dispenser with paper towels. #34 In use chlorine sanitizer solution concentration measured less than 50 ppm. Corrective action: PIC remake chlorine solution and tested it approximately around 100 ppm. Use chlorine test strips to validate accurate strength. |
Taco Bell #35316 - 182 TROSPER RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/5/2026 | 0 | 0 | 0 | Beef, reheat for HH: 189 Deg F All tcs in cold holding: <41 Deg F, ok Beans, meat, hot hold: 160 Deg F Note: Ensure all FWC are valid, update and follow system. |
Rainier Grocery - 207 BINGHAMPTON ST W
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 1/5/2026 | 15 | 10 | 25 | #07- Food Obtained From Approved Source #33- Potential Food Contamination Prevented #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Milk-redbull merchandiser, back of house 37 Deg F Mozzerella- prep unit bottom 38 Deg F Ambient, fresh local case 36 Deg F Various foods, hot hold case 135-155 Deg F Corndog, walk-in 42 Deg F #7 Foods for sale at retail must have proper labeling and come from an approved source. Various unlabeled frozen product observed in freezer backstock and for sale to customer. Correction: hold order placed for product until facility is able to submit proof of purchase from an approved source. #33 Box of potatoes stored directly on ground next to fryer. All food must be stored in a way that prevents contamination in a clean location that is not exposed to splash, and is at least 6 inches above the floor. Correction: move potatoes to alternate location or elevate. #41 In-use sanitizer registered at 0 ppm Chlorine, and no test strips available. All food establishments must utilize in-use sanitizers during food prep and service, and test strips must be available to confirm concentration. Correction: obtain strips within 48 hours and use accordingly. Notes: *Left vomit/diarrhea guidance. These written procedures are required to be available for review at all times by health department. *Ambient temp of left side of walk-in hovering around 42 Deg F. THIS MUST BE CLOSELY MONITORED TO AVOID TEMP VIOLATIONS. *Left copy of WAC 246.215, no smoking stickers |
Johnny Coffee - 550 CAPITOL WAY S
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/5/2026 | 15 | 10 | 25 | #02- Food Worker Cards Current #21- Proper Cold Holding Temperatures #31- Food Properly Labeled #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Compliance schedule: provide photos of display case foods temperatures. Cream cheese topped rolls, cold display 47 Deg F Fat Free milk, 2 door under counter 38 Deg F 1/2 and 1/2 under counter unit 39 Deg F 2 door upright, Tea (non TCS) 38 Deg F Sausage patty, 2 door upright #2 invalid FLOC's. Issued by non-approved vendor. FWC absent Correction: Provide/obtain valid WA FWCs within two weeks. #41 Warewashing thermal temperature device absent. Correction: provide #21 Improper cold holding of TCS foods. TCS in storage above 41 Deg F Correction: maintain TCS in cold holding at or below 41 Deg F CDI- rapid chill #31 Improper labeling of grab-n-go. Correction: provide proper labeling or relocate Notes: #34 Ensure dispenser for sanitizer is properly functioning #46 Provide sanitary napkin holder in restrooms |
Tahoma Valley Golf Course, Bar & Grill - 15425 MOSMAN AVE SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/5/2026 | 0 | 0 | 0 | Mashed potatoes, cooling <2"; walk-in, 60F Mashed potatoes, <2" amounts; walk-in, 39F Mashed potatoes; hot hold, 138F Heavy cream; prep unit bottom, 40F Gravy; hot hold, 140-160F Beef patty; 5 point cook temp, 148-169F Sliced tomatoes; prep unit top, 39F No violations observed. Notes: Follow up with inspector regarding removal of hand sink. All conditions from Change of Ownership met. Left copy of WAC 246-215, no smoking stickers, and date marking guidance. |
McDonald's #02913 - 4640 Whitman Lane S.E.
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/2/2026 | 35 | 0 | 35 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #19- No Room Temperature Storage |
Egg (from raw), cook temp: 189 Deg F - 202 Deg F Lettuce, sliced tomato, make line cold hold: 66 Deg F Egg patty, hot hold: >170 Deg F All other TCS in cold holding: <41 Deg F #1- PIC reported no daily temps of cold holds taken other than walk-in: PIC must actively manage risk factors. Begin checking temps daily ad required. #2- Some food worker cards expired. All FW shall have a valid WA FWC. Obtain within 2 weeks and improve tracking system. #19- Cut lettuce and sliced tomatoes at 66 Deg F in cold hold under prep line. Unit not turned on or broken. TCS foods shall be maintained under time or temperature control for safety. Food discarded. Do not use unit until repaired. Send confirmation via email by 1/19/26 |
Kentucky Fried Chicken #748008 - 5110 Capitol Boulevard
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 1/2/2026 | 0 | 0 | 0 | Chicken, corn, steam table: 160 Deg F Coleslaw, prep line: 40 Deg F Chicken, hot hold cabinet: 155 Deg F Coleslaw, walk-in: 41 Deg F Chicken pot pie, cooler 2" uncovered, walk-in: 36 Deg F - 37 Deg F Chicken, cook temp: 189 Deg F - 200 Deg F Note: PIC demonstrated excellent active managerial control. Ensure proper cooling procedures are followed for donation chicken. |
Barnes & Noble Booksellers, Inc. - 1530 Black Lake Boulevard
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/31/2025 | 0 | 0 | 0 | Soup, HH: 175 Deg F Milk, espresso fridge: 38 Deg F Cold hold display case: 32 Deg F In-use sanitizer: 300PPM quat No items cited |
MOD Super Fast Pizza - Hawks Prairie - 2370 MARVIN RD NE SUITE A
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/31/2025 | 10 | 0 | 10 | #01- PIC Certified by Accredited Program or Compliance with Code #21- Proper Cold Holding Temperatures |
Meat, cheese, walk-in: 40 Deg F Meat, cheese, prep line (L side): 45 Deg F Pesto, under counter unit: 41 Deg F Ware wash, high temp: 172.1 Deg F #1- No certified food protection manager certificate available during inspection. This is required. Obtain within 60 days. #21- TCS items in prep line (left side) measured at 45 Deg F. TCS foods shall be cold held at 41 Deg F or below. Chill to 41 Deg F. Since this is a repeat violation send documentation of correction by 1.15.25 |
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 | 12/31/2025 | 0 | 0 | 0 | Cold hold, prep line, and reach in cooler, cut lettuce, sliced tomatoes, gyro, hummus: 39 Deg F - 37 Deg F Hot hold, rice cooker, steamed rice: 178 Deg F In-use chlorine sanitizer solution concentration: 100PPM No violations observed at time of inspection Note: Discussed with PIC about AMC (active managerial control of risk factors) |
Mayan Family Mexican Restaurant - 4820 Yelm Highway SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/31/2025 | 5 | 5 | 10 | #14- Raw Meats Away from RTE Food; Species Separated #33- Potential Food Contamination Prevented |
Cold hold, prep line, walk-in cooler, cut lettuce, pico de gallo, cheese, lamb, chicken, ground beef, refried beans: 41 Deg F - 39 Deg F Hot hold, steam tables, fried rice, chicken, beef, refried beans: 162 Deg F - 149 Deg F In-use quat sanitizer solution: 300PPM Dishwasher chlorine sanitizer rinse: 100PPM #14- Observed raw beef stored over lemon in the walk in cooler. Corrective action: PIC rearranged food items accordingly. Discussed with PIC about the proper and safe hierarchy of storage. #33- Observed boxes of raw chicken and raw beef being stored on the floor. Corrective action: PIC removed TCS food items from the floor and store boxes of raw meats 6 inches above the floor. |
Cube Ramen - 2521 MARVIN RD NE Suite E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/31/2025 | 15 | 0 | 15 | #01- PIC Certified by Accredited Program or Compliance with Code #06- Adequate Handwashing Facilities |
Shrimp tempura, cook temp: 179 Deg F - 186 Deg F Egg, tofu, prep unit (top), 40 Deg F - 41 Deg F Half and half, merchandiser: 41 Deg F Broth, eggs, walk-in: 40 Deg F Rice, broth, hot hold: >170 Deg F #1- No certified food protection manager certificate available during inspection. This is required. Obtain within 60 days. #6- Back HW sink blocked by cart. HW sinks cannot be blocked. Ensure all HW sinks remain clear and available for HW. Cart moved. Note: Ensure broths made with bones are cooled properly. Vomit and diarrhea clean up plan required at next routine. |
Koibito Japanese Restaurant - 730 Sleater Kinney Road Suite F
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/30/2025 | 0 | 0 | 0 | Cold hold, prep line, reach-in, walk-in, cut cabbage, chicken, mix veggies, tofu, shrimps, beef, pork: 39 Deg F - 37 Deg F Hot hold, rice cooker, miso soup: 172 Deg F In-use chlorine sanitizer solution: 100PPM Dishwasher machine chlorine sanitizer rinse: 100PPM No violations observed at time of inspections Note: Discussed with PIC about active managerial Control of risk factors |
Meconi's Bakery - 5227 Lacey Blvd
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Bakery | 12/30/2025 | 0 | 0 | 0 | Walk-in cooler, cold hold, cheese, baked potatoes, ham, potato salad: 40 Deg F - 39 Deg F In-use quat sanitizer solution: 200PPM No violations observed at time of inspection |
Olympia Grocery Outlet - 2100 HARRISON AVE NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 12/30/2025 | 0 | 0 | 0 | Milk, dairy, walk-in: 39 Deg F - 41 Deg F Milk, dairy reach-in, fridge: 42 Deg F - 44 Deg F Dairy center fridge reach in: 39 Deg F - 41 Deg F Produce, center fridge reach in: 39 Deg F - 41 Deg F Cheese, reach in fridge: 39 Deg F - 41 Deg F Meats, reach in fridge: 38 Deg F - 40 Deg F No violations observed |
Fresh Pho - 700 SLEATER KINNEY RD SE Suite I
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/30/2025 | 40 | 5 | 45 | #14- Raw Meats Away from RTE Food; Species Separated #16- Proper Cooling Procedures #25- Toxic Substances Properly ID, Stored, Used #31- Food Properly Labeled |
Cookline, walk-in, cold hold, cut lettuce, cut cabbage, brisket, tofu, shrimps, chicken, noodles, pork: 41 Deg F - 40 Deg F Hot hold, brisket, pork, chicken, beef, steam tables: 151 Deg F, 147 Deg F In-use chlorine solution over: 200PPM #14- Observed raw chicken stored over raw beef. Corrective action: PIC rearranged food items according to the hierarchy of storage. Discussed with PIC about proper and safe storage hierarchy of raw meats and ready to eat foods. #16- Observed improper cooling procedure of cooked noodles in covered pans. Corrective action: PIC took off covers pan to allow proper cooling. Discussed with PIC about proper cooling methods. TCS foods shall be cooled in uncovered shallow pans with food depth less than 2 inches. #25- In-use chlorine solution concentration measured over 200PPM. Corrective action: PIC diluted chlorine solution and tested it approximately around 100PPM. Use chlorine test strips to ensure and validate accurate concentration range - 100PPM. #31- Observed TCS foods: chicken, pork, brisket and noodles not date marked. Corrective action: PIC datemarked TCS foods accordingly. Discussed with PIC about datemarking procedure. Note: Provided PIC with educational materials about proper cooling procedure and cooling temperature log sheets. Provided PIC with 2 copies of risk control plan. A follow up inspection is warranted to ensure compliance |
Amanda's - 320 E 4th Ave
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Commissary | 12/29/2025 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
Cooked meat, 3 door fridge air: 37 Deg F Salsa, 2 door fridge air: 34 Deg F Beans, 2 door fridge air: 35 Deg F 100PPM - chlorine sanitizer #34- In-use sanitizer not made during time of inspection, active food prep. Sanitizer must be made prior to any food prep. Please make sure sanitizer is made before end of inspection. CDI sanitizer made and proper concentration. |
La Boba - 4820 Yelm Hwy. SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/26/2025 | 0 | 0 | 0 | Cold hold 2 door cooler and reach-in, milk, half and half, whipping cream: 39 Deg F - 37 Deg F In-use quat sanitizer solution: 300PPM Boba holding time 4 hours No violations observed at time of inspection |
Safeway #543 - 4700 Yelm Highway SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli | 12/26/2025 | 25 | 5 | 30 | #16- Proper Cooling Procedures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Cold case, cold hold, deli meats, salads, cheeses: 41 Deg F - 37 Deg F Hot hold, hot case, chicken, stuffed pepper: 143 Deg F - 158 Deg F In-use quat sanitizer solution: 200PPM #16- Improper cooling of roasted chicken and turkey in the walk-in cooler. Observed a cluster of roasted chicken and turkey over 6 inches depth in shallow pans with temperature between 49 Deg F - 51 Deg F after 14 hours of cooling. Corrective action: PIC discarded temperature abused TCS foods. Discussed with PIC about proper cooling procedure. TCS foods shall be cooked in uncovered shallow pan with food depth less than 2 inches. #41- Dishwasher machine is non-operational. Corrective action: Repair or replace dishwasher machine. |
Pho Tai - 805 College St, Suite A
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/26/2025 | 0 | 5 | 5 | #31- Food Properly Labeled |
Cold hold, prep line, reach-in, and walk-in, cut lettuce, tofu, noodles, chicken, brisket: 41 Deg F - 40 Deg F Hot hold, rice cooker, steamed rice: 168 Deg F In-use chlorine sanitizer solution strength: 100PPM Dishwasher machine chlorine sanitizing rinse:100PPM #31- TCS foods in the walk-in cooler are not datemarked. Corrective action: PIC datemarked teriyaki chicken, brisket and fried rolls accordingly. Discussed with PIC about datemarking procedure. Note: Discussed with PIC about consistent active managerial control of risk factors. |
Lime Leaf Asian Fusion - 5730 RUDDELL RD SE Suite B
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/24/2025 | 0 | 0 | 0 | Cold hold, prep line, reach-in, walk-in, cut cabbage, shrimps. chicken, rice: 41 Deg F - 39 Deg F Hot hold, rice cooker, steamed rice: 152 Deg F In-use chlorine sanitizer solution: 100PPM Dishwasher chlorine sanitizing rinse:100PPM No violations observed at time of inspection |
New Sushi & Teriyaki - 5401 CORPORATE CENTER DR SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/24/2025 | 35 | 5 | 40 | #06- Adequate Handwashing Facilities #17- Proper Hot Holding Temperatures #34- Wiping Cloths Properly Used, Stored |
Cold hold, prep line, reach-in, walk-in, chicken, beef, shrimps, salmon, noodles, coleslaw, cut cabbage, carrots mix: 41 Deg F - 38 Deg F Hot hold, chicken teriyaki, steam tables less than 125 Deg F - 120 Deg F In-use chlorine solution less than 50PPM. #6- Prepackaged raw salmon stored in the handwashing sink. Corrective action: PIC rearranged salmon and stored it in the reach-in cooler. Handwashing sink shall be free from food items and objects and be solely used for washing hands. #17- Teriyaki chicken being hot held between 125 Deg F - 120 Deg F in the steam tables. Corrective action: PIC reheated TCS foods to 165 Deg F or above and hot held it at 135 Deg F or above. Adjust thermostat. TCS foods shall be hot held at 135 Deg F or above. Use a calibrated probe thermometer to evaluate temperature of TCS foods. #34- In-use chlorine sanitizer solution concentration measured below 50PPM. Corrective action: PIC remake chlorine solution mix and tested it approximately around 100PPM. Use chlorine test strips to ensure and validate concentration accuracy. Note: Discussed with PIC about active managerial control of risk factors as well as continuous training of food workers on food safety and sanitation |
Dollar Tree #9972 - 1200 SW COOPER PT RD STE 110
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 12/23/2025 | 0 | 0 | 0 | dairy; cold hold, ambient: 41 deg F freezer; walk-in, ambient: -13 deg F walk-in, ambient: 32 deg F No items cited. Note: Discussed w/ PIC V&D kit/plan. Ensure kit & plan by next routine inspection |
Northwest Grind - 625 BLACK LAKE BLVD SW Suite #165
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 12/23/2025 | 10 | 8 | 18 | #25- Toxic Substances Properly ID, Stored, Used #30- Proper Thawing Methods Used #34- Wiping Cloths Properly Used, Stored |
Milk, under counter cold hold: <41 Deg F Milk, 3 door cold old: <41 Deg F Sandwich, RTS: 20 Deg F #25- Toxic substances improperly labeled. Glass cleaner in unlabeled spray bottles. Per WAC 246-215-07105, containers. Storing toxic materials shall be clearly and individually identified with common name. Correction: Label bottles immediately. #30- Improper thawing methods, sandwiches thawing on counter. Thawing foods shall occur under refrigeration. Correction: PIC removed sandwiches and placed in freezer. Discussed with PIC utilizing refrigerator to thaw sandwiches. #34- In-use sanitizer was not made at time of inspection. Sanitizer shall be made and utilized during food prep (drink making) Correction: Make chlorine solution, verify with test strips. If utilizing spray bottles, ensure bottle is labeled and concentration checked frequently/changed and use single use towels. Notes: Ensure in-use utensils (blenders, stir sticks, etc) are adequately washed, rinsed, and sanitized every 4 hours or replaced utensils with clean utensils every 4 hours. Notes: FE has V&D kit, discussed with PIC importance and requirement of written procedures. Left handouts. |
Applebee's - 525 Sleater Kinney Road
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/23/2025 | 0 | 0 | 0 | Cold hold, prep line, reach-in coolers, sliced tomatoes, cut lettuce, noodles, chicken, beef, cheese, sausage: 41 Deg F - 37 Deg F Hot hold, steam tables, tomato basil soup: 167 Deg F In-use sink surface sanitizer concentration: 100PPM Dishwasher sanitizing surface rinse temp: 169 Deg F No violations observed at time of inspection |
MOD Super Fast Pizza - South Sound - 4022 PACIFIC AVE SE Suite B
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/23/2025 | 5 | 5 | 10 | #02- Food Worker Cards Current #34- Wiping Cloths Properly Used, Stored |
Cold hold, prep line, reach-in, walk-in, sliced tomatoes, cut lettuce, sausage, ham, chicken, ground beef: 40 Deg F - 39 Deg F In-use quat sanitizer concentration less 200PPM. Dish washer sanitizing temp rinse: 165 Deg F #2- One food worker is expired. Corrective action: Food worker cards shall be all up to date ad available upon request. Obtain FWC within 14 days #34- In-use quat sanitizer solution concentration measured below 200PPM. Corrective action: In-use quat sanitizer solution concentration shall be within this range [200PPM - 400PPM] PIC remade in-use quat mix and tested it 300PPM. Use quat test strips to ensure and validate accurate concentration. |
Hickory Farms #40054 - 625 Black Lake Blvd SW (Commissary-Captl Mall) Kiosk
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Kiosk | 12/23/2025 | 5 | 0 | 5 | #02- Food Worker Cards Current |
open-air cold-hold, ambient: <41 deg F 2. Employee does not have valid food worker card. All employees shall have a valid FWC. Correction: obtain valid card prior to next shift. Note: Employee states no sampling occurs. Only selling packaged TCS foods. Will email risk category change form. Note: discussed V&D plan/kit. Ensure available at next routine. |
Wetzel's Pretzels Kiosk - Capital Mall
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Kiosk | 12/23/2025 | 0 | 0 | 0 | hot hold case, ambient: >145 deg F under counter cold hold, ambient: 39 deg F In-use sanitizer: 200 ppm quat Note: Discussed w/ employee frequency of refilling potable water and wastewater disposal. Employee states totes are bleached daily. Note: Ensure employees are trained on V&D plan. |
Aliberto's Jr Fresh Mexican Food Inc - 1015 COLLEGE ST SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/23/2025 | 10 | 15 | 25 | #02- Food Worker Cards Current #14- Raw Meats Away from RTE Food; Species Separated #31- Food Properly Labeled #34- Wiping Cloths Properly Used, Stored #44- Plumbing Properly Sized, Installed, and Maintained |
#2- One food worker card is outdated and three are not available upon request. Corrective action: FWC shall be up to date and available upon request. FWC website: foodworkercard.wa.gov #14- Observed raw chicken over raw pork in 2 door cooler. Corrective action: PIC rearranged TCS foods accordingly. Discussed with PIC about the hierarchy of meat storage and ready to eat food. #31- TCs foods, chicken, pork, and cooked fish are not datemarked. Corrective action: PIC datemarked TCS foods accordingly. Discussed with PIC about datemarking procedure. #34- In-use chlorine sanitizer bucket was not available. Corrective action: PIC made a chlorine solution in the sanitizer bucket and measured its concentration approximately around 100PPM. Discussed with PIC about in-use chlorine sanitizer bucket availability and storage, as well as the consistent use of chlorine test strips to validate accurate concentration. #44- Observed handwashing in the back leaking. Discussed with PIC to repair handwashing sink. Note: Provided PIC with educational materials in Spanish language and discussed about active managerial control of risk factors. |
Arby's #1866 - 2528 HARRISON AVE NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/22/2025 | 15 | 0 | 15 | #01- PIC Certified by Accredited Program or Compliance with Code #21- Proper Cold Holding Temperatures |
Lettuce shredded, prep unit: 43 Deg F - 44 Def F Sliced tomatoes, prep unit: 42 Def F Deli meats, prep unit: <41 Deg F Chicken tender, hot hold: 165 Deg F Chicken patty, freezer: 28 Deg F Sanitizer, quat: 200PPM #1- PIC demonstrated knowledge and presented active managerial control. However, there was repeated violations, for cold holding. This noncompliance should be addressed as there's multiple repeated cold holding. FE shall not have repeated red violations, during this inspection. Corrective action: Ensure repeated cold holding units Equipment are properly working and keeping cold holding temperatures <41 Deg F. #21- Observed shredded lettuce at 43 Deg F - 44 Deg F and sliced tomatoes at 42 Deg F in prep unit. All TCS foods in cold hold shall be <41 Deg F. Corrective action: Move lettuce and sliced tomatoes to walk in and monitor temperatures. Ensure equipment/unit is properly working and maintaining temperatures. Send 2 week monitor/temperature logs of foods. Due Dec 29th, 2025 and 2 week due Jan 5th, 2026. Note: Ensure hot hold unit has internal temperature reading (thermostat) -Will send V&D tool kit |
Tea Leaf II - 4646 Pacific Avenue SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/19/2025 | 0 | 10 | 10 | #31- Food Properly Labeled #34- Wiping Cloths Properly Used, Stored |
Cold hold, prep line, reach-in, walk-in, tofu, cabbage, chicken, beef pork: 41 Deg F - 40 Deg F Hot hold soup well, egg flower soup: 168 Deg F In-use chlorine sanitizer concentration below: 50PPM Dishwasher chlorine sanitizing rinse: 100PPM #31- TCS foods in the walk-in cooler are not datemarked. Corrective action: PIC datemarked TCS foods, cooked chicken and cooked beef accordingly. Discussed with PIC about datemarking procedure. #34- In-use chlorine solution concentration measured less than 50PPM. Corrective action: PIC remade chlorine solution and tested it approximately 100PPM. Use chlorine test strips to validate concentration accuracy. |
Curry House Cuisine of India - 8765 TALLON LN NE STE H
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/19/2025 | 25 | 0 | 25 | #19- No Room Temperature Storage |
TCS foods, buffer hot hold: 139 Deg F - 150 Deg F Cooled TCS foods, raw meat, walk-in cold hold: 40 Deg F Tomatoes, TCS sauce, prep cold hold: 40 Deg F Par-cooked onions, room temperature: 60 Deg F Ware wash sani (chlorine): 50PPM In-use sani (chlorine): 100PPM #19- Par cooked onions at room temperature. Cooked TCS foods shall be kept hot or cold at all times. Onions were cooked at 11:30 must be used or discarded before 3:30PM. CDI -Ensure all cooked and cooled items are date marked. -TCS food very close to 135 Deg F at room temperature prior to moving into the walk-in. TCS food shall go into the walk-in before falling below 135 Deg F. |
Fortune Casino Restaurant - 8318 QUINAULT DR NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/19/2025 | 0 | 0 | 0 | Produce, raw meat, prep cold hold: 40 Deg F Soup, rice, hollandaise, hot hold: 140 Deg F - 150 Deg F Raw meat, cooled TCS food, walk-in cold hold: 38 Deg F - 40 Deg F Chicken, cooking temp: 190 Deg F Ware wash sani (chlorine): 50PPM In-use sani (lactic acid): 1800PPM No violations observed during the inspection |
Safura - 4160 6TH AVE SE Suite #103
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/19/2025 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
Cold hold, prep line, reach-in cooler and walk-in cooler, cut lettuce Cut tomatoes, falafel, gyro: 41 Deg F - 39 Deg F Hot holding, sliced gyro, rice: 154 Deg F - 149 Deg F In-use chlorine solution less than 50PPM #34- In use chlorine sanitizer solution concentration measured less than 50PPM. Corrective action: PIC remake chlorine solution mix and measured it approximately 100PPM. Use chlorine test strips to ensure and validate accurate chlorine solution concentration. Note: Discussed with PIC about active managerial control of risk factors |
Revmo Choppers and Coffee - 606 UNION AVE SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment - Coffee Shop | 12/18/2025 | 15 | 0 | 15 | #14- Raw Meats Away from RTE Food; Species Separated #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Soup, hot hold: 180 Deg F Milk, lower prep unit fridge: 38 Deg F Chicken pot pie, cold hold display: 41 Deg F Burrito, fridge across cold hold display: 43 Deg F Spinach, lower prep unit fridge: 42 Deg F - 43 Deg F Sanitizer: 200PPM - 300PPM #14- Eggs and raw meats stored above and adjacent to ready to eat foods. All raw foods shall be stored properly, out and away from ready to eat foods. Corrective action: Raw eggs properly stored. #26- Observed unapproved food processes taking place within FW outside of their approved risk category. FE is not approved for cooking and cooling of TCS foods. All changes in risk category require prior approval. Corrective action: Cease cooling processes and submit updated food flows with risk category change request, for approval. No cooling shall take place until approval. Notes: -Have CFPM available and present at next routine inspection -Any food that is for staff shall have a designated "staff only" area and shall be labeled -Have V&D kit available and present at next routine inspection |
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 | 12/18/2025 | 0 | 0 | 0 | Cold hold, prep line, reach in, walk in, sliced tomatoes, cut lettuce, chicken, pasta cheese Hot hold, steam tables, ministroni soup: 181 Deg F In-use quat sanitizer solution concentration: 200PPm Dishwasher chlorine sanitizing rinse: 100PPM No violations observed at time of inspection |
Old Highway 99 Saloon - 12743 OLD 99 HWY SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/18/2025 | 0 | 0 | 0 | Broccoli, cheddar soup, hot hold: >135 Deg F Soup, cooled 2" depth, walk in: <41 Deg F Sliced tomatoes, prep unit top: <41 Deg F Bar DW sanitizer: 50PPM chlorine DW sanitizing temp: 166 Deg F In-use sanitizer: 300PPM quat |
Katsu Burger Lacey - 5823 LACEY BLVD SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/18/2025 | 0 | 0 | 0 | Cold hold, prep line, reach in, and 2 door cooler, cut cabbage, coleslaw, sliced tomatoes, chicken, beef, pork: 41 Deg F - 40 Deg F In-use quat sanitizer solution: 200PPM Dishwasher chlorine sanitizing rinse: 100PPM No violations observed at time of inspection |
German Diner - 8910 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/18/2025 | 0 | 0 | 0 | Eggs, milk, meat, potato salad, 2 door cold hold: 39 Deg F - 40 Deg F Coleslaw, tomatoes, prep cold hold: 39 Deg F Potatoes, hot hold (grill): 150 Deg F Chicken, cooking temp: 175 Deg F In use sani (chlorine): 100PPM -Ensure items are date marked appropriately. I will send guidance document -Ensure any items on the menu that can be secured raw or undercooked is marked with an asterisk. Do this next menu reprint -Ensure you have temperature test strips for previously approved residential dishwasher: 160 Deg F |
Dairy Queen - 4545 Yelm Hwy SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/18/2025 | 25 | 0 | 25 | #01- PIC Certified by Accredited Program or Compliance with Code #13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized #21- Proper Cold Holding Temperatures |
Sliced tomatoes, prep unit, right side: 45 Deg F Lettuce, prep unit, right side: 45 Deg F Sliced tomatoes, prep unit left side: 40 Deg F Patty, grill: 170 Deg F Chill, hot holding: 165 Deg F Sanitizer: 200PPM - 300PPM #1- PIC demonstrated knowledge and active managerial control however repeated violation observed. Ensure cold holding equipment is properly maintained to keep TCS foods below 41 Deg F. If equipment cannot be fixed, alternate equip/unit shall be used. #13- Observed in use tongs stored on contaminated surface of raw beef storage. In use utensils shall be maintained in a dry use container and/or held below 41 Deg F or above 135 Deg F. Corrective action: Ensure in use utensils are stored in a location that prevents handle from contaminated spaces. #21- Observed multiple TCS foods in right side prep unit at 45 Deg F. All TCS foods shall be at 41 Deg F and below. Corrective action: Equipment should be fixed and properly maintained to keep temperatures below 41 Deg F. Compliance schedule required. Follow up with inspector on equipment servicing plan. If temperatures are not maintained at 41 Deg F, alternate cold holding plan will be required or replacement of equipment due Jan 5, 2026. |
Casa Mia - 716 Plum Street
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/18/2025 | 60 | 10 | 70 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #04- Hands Washed As Required #16- Proper Cooling Procedures #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Sliced tomatoes, prep line unit, front: 41 Deg F Lettuce, prep unit line, front: 41 Deg F Pasta, cooling walk-in: 61 Deg F Sauces, hot holding, front area: >135 Deg F Onion soup, clear merchandizer: <41 Deg F Sliced tomatoes, salad bar prep: <41 Deg F #1- Upon arrival no PIC present, or active managerial control and repeat violations observed. All FEs shall have a PIC present and available. Corrective action: Assigned PIC at all hours of operation shall be present, available and trained. #2- No FWC available upon request. All FEs shall have FWC available upon request and PIC shall know the storage location for FWCs. Corrective action: Provide FWC by Jan 5, 2026. #4- No handwashing observed after change of task by multiple workers. Following change of tasks employees/workers shall conduct handwash for at least 20 seconds. Corrective action: Retrain FW on proper handwashing. #16- Discussed cooling method with FW, observed pasta noodles at 61 Deg F in walk-in covered. All foods shall remain uncovered during the cooling processes until at 41 Deg F. Corrected on site, cover removed. #40- Observed cutting board with severe discoloration and deep cuts, making it uncleanable. All food contact surfaces shall be properly maintained. Corrective action: Shave existing cutting boards to remove discoloration and cuts or replace. #41- Observed sanitizer expired and unable to adequately measure concentration. Corrective action: Replace with up to date test strips. Notes: Ensure V&D kit available, by next routine. Re-Inspection: Re-InspectionDate: Jan 06, 2026 Results: Reinspection observations: #1 CFPM discussed training procedures of PICs, ensuring they are able to demonstrate same food safety knowledge when CFPM is absent. CFPM has posted procedures for employees to reference. #2 CFPM presented all FWCs. They discussed potential QR code access to FWC but recommend maintaining paper copies as that gets introduced. #4 CFPM discussed training of employees on adequately washing hands when changing tasks, has posted signage. Health officer will email handout. #16 Observed proper 2" cooling of pasta in walk-in. Discussed w/ CFPM to ensure employees know cooling methods & only covering/combining once TCS foods reach 41F. All previous violations have been corrected. |
AFC Sushi @ Fred Meyer #186 - 700 SLEATER KINNEY RD SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/18/2025 | 0 | 0 | 0 | Cold hold cold case and reach in cooler, tuna, salmon, shrimp, imitation crab, red cabbage, sushi rolls: 40 Deg F - 36 Deg F No violations observed at time of inspection Note: Checked daily PH, rice and packaged cooling log, as well as daily cleaning, calibration and temperature log. |
AFC Sushi @ Safeway #1503 - 520 CLEVELAND AVE SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/18/2025 | 0 | 0 | 0 | Cold hold, front cold case and one door cooler, salmon, tuna, shrimps, imitation crab, fried tofu: 40 Deg F - 37 Deg F California rolls at prep: 40 Deg F In-use sanitizer quat concentration: 200PPM No violations observed at time of inspection Note: Checked PH testing procedure records and temperature logs. |
McDonald's #13374 - 6000 Pacific Avenue SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/17/2025 | 0 | 0 | 0 | Cold hold, prep line, sliced tomatoes, lettuce, 2 hours holding time Hot hold, hamburger, chickens: 10 minutes - 2 hours Cold hold, walk-in cooler hamburger, egg, cheese, milk: 37 Deg F - 35 Deg F -In use chlorine sanitizer solution concentration: 100PPM -Sanitizing quat in the sanitizer sink solution concentration: 300PPM No violations observed at time of inspection |
Nom Nom Stop, The - 1107 COLLEGE ST SE Suite C
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/17/2025 | 0 | 0 | 0 | Cold hold, 2 door cooler, milk, whipping cream, eggs, banana pudding: 39 Deg F - 37 Deg F Freezer, cheese cake: 9 Deg F - 8 Deg F In-use chlorine sanitizer solution: 100PPM No violations observed at time of inspection |
Souru Teriyaki - 4820 Yelm Highway SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/17/2025 | 20 | 10 | 30 | #02- Food Worker Cards Current #06- Adequate Handwashing Facilities #14- Raw Meats Away from RTE Food; Species Separated #31- Food Properly Labeled #34- Wiping Cloths Properly Used, Stored |
Cold hold prep line, reach in cold case 2 door cooler, cut lettuce, cut cabbage, smoked salmon: 41 Deg F - 39 Deg F Raw chicken, raw pork, raw fish: 41 Deg F - 40 Deg F Hot hold, steam tables, teriyaki chicken: 152 Deg F Rice cooker, steamed rice: 175 Deg F In-use chlorine sanitizer solution less 50PPM #2- Observed one expired food worker card. Corrective action: FWC shall be valid up to date and available upon request. FWC website foodworkercard.wa.gov. Obtain a FWC within 14 days. #6- Handwashing sink was blocked by 3 plastic containers. Corrective action: PIC removed plastic containers from handwashing sink. Handwashing sink shall be accessible and free from objects. #14- Observed raw chicken stored over raw shrimps and raw pork. Corrective action: PIC rearrange TCS food items accordingly to the hierarchy of storage. Provided education material and a poster about proper and safe meat storage. #31- Observed lack of datemarking for TCS foods. Cooked pork and noodles were not datemarked. Corrective action: PIC datemarked TCS foods accordingly. Discussed with PIC about datemarking procedure. #34- In-use chlorine sanitizer solution. Concentration measured less than 50PPM. Corrective action: PIC remade chlorine solution and measured it approximately around 100PPM. Use test strips to validate and ensure accurate concentration. Note: Discussed with PIC about active managerial control of risk factors, as well as standards operating procedure. |
Lucky 7 Food Store - 4061 PACIFIC AVE SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 12/16/2025 | 0 | 0 | 0 | No hot holding observed Cold hold 2 door cooler, prepackaged sandwiches, cheese: 40 Deg F - 39 Deg F #6- Observed handwashing sink outside of lavatory. (Front counter) did not have dispenser. Corrective action: Provide dispenser equipped with disposable paper towels. Handwashing sink shall be equipped with soap and disposable paper towels/dispenser and hot water temperature equal or greater than 100 Deg F and less than 120 Deg F. |
Olympia Seafood - 4242 Capitol Blvd SE Suite 171
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/16/2025 | 5 | 5 | 10 | #02- Food Worker Cards Current #34- Wiping Cloths Properly Used, Stored |
Cold hold, cold case display, walk in, smoked salmon, crab, shrimps, clam chowder: 39 Deg F - 38 Deg F Oysters: 40 Deg F Hot hold, steam table, clam chowder: 168 Deg F In-use chlorine sanitizer measured less: 50PPM #2- Observed one expired food worker card. Corrective action: FWC shall be valid up to date and available upon request. FWC website foodworkercard.wa.gov #34- In use chlorine solution concentration measured less than 50PPM. Corrective action: PIC remake chlorine solution and tested it approximately 100PPM. Use chlorine test strips to validate accuracy. Note: Shellfish tags well kept |
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 | 12/16/2025 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
Peppers in oil, under counter prep: 39 Deg F Ham, under counter unit: 40 Deg F Spinach, walk in: 39 Deg F Beef, prep line: 35 Deg F Diced tomatoes, prep line: 38 Deg F Ambient, salad cold hold for customer: 40 Deg F #34- Quat based sanitizer at front of use registered 0PPM for in use bucket. Sanitizer shall be replaced regularly to ensure at appropriate concentration. CDI. Notes: Recommend alternate location for staff uniform. -Find alternate location for mop head and rags. |
Walmart #3850 - 5900 Littlerock Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli | 12/16/2025 | 0 | 0 | 0 | Mashed potatoes, HH: 164 Deg F Chicken wings, HH: 161 Deg F Roast beef, CH: 29 Deg F In-use sanitizer: 700PPM lactic acid DW sanitizer: 400PPM quat No items cited |
Westside Pizza - 855 TROSPER RD SW Suite 105
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 12/16/2025 | 0 | 0 | 0 | Pizza, HH: 139 Deg F Diced chicken, top of prep: 38 Deg F Diced tomatoes, top of prep: 39 Deg F In-use sanitizer: 300PPM quat Walk-in cooler, ambient: 38 Dg F No items cited |
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
|
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, 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:
Contact the Food and Environmental Services Section at 360-867-2667 or send an email to foodapplication@co.thurston.wa.us with additional questions.