Food Safety Inspection Lookup
Individuals can review current Thurston County food safety inspection scores below to see how restaurants in the area performed on their most recent inspections.
This webpage will be updated weekly on Fridays by 12:00pm.
La Quinta Inn & Suites - Lacey - 4704 PARK CENTER AVE NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/25/2024 | 5 | 0 | 5 | #02- Food Worker Cards Current |
Mini refrigerator: Yogurt, milk, cream cheese > 39 degrees F and 41 degrees F Back refrigerator: Sausage and cream cheese > 39 degrees F and 39 degrees F Steam tables: Scrambled eggs, sausage, diced potatoes > 149 degrees F and 154 degrees F Sanitizer chlorine concentration ~ 100ppm #2: Food worker card is expired. Food worker card shall be up-to-date and available upon request. Ensure that food safety standards are fully implemented. Note: Discussed with PIC about active managerial control of risk factors, as well as continuing coaching of workers on food safety and sanitization. |
Basil Leaf Restaurant - 235 Division Street NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/24/2024 | 0 | 0 | 0 | Cookline Cooler: Tofu, shrimps, bamboo shoot 38-41 F Reach in cooler Noodles tofu 39-40 F Reach in cooler raw chicken and tofu 39-41 F sanitizer quat solution concentration 300ppm Ware washer chlorine sanitizer 100 ppm No violations during time of inspection. Discussed with person in charge about active managerial control of risk factors. |
Mother's Roots Kitchen - 700 CAPITOL WAY N
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/18/2024 | 0 | 0 | 0 | #34- Wiping Cloths Properly Used, Stored |
Walmart #3850 - 5900 Littlerock Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Meat Market | 4/17/2024 | 0 | 0 | 0 | Beef: Ground Beef - walk in cooler 40 Degrees and 39 Degrees F. Chicken, Pork Sausages: Cold display case- at 38 Degrees F. and 40 Degrees F. All meat products arrive/ delivered pre-cut and put in walk in cooler and cold case display. No Violations observed during time of Inspection. |
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| Bakery | 4/17/2024 | 0 | 0 | 0 | Cake Section: walk in cooler at 36 Degrees F. Baked Goods: grab and go 38 Degrees F. No Violations noted during time of Inspection. No Vil |
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| Grocery Stores & Confectioneries | 4/17/2024 | 0 | 0 | 0 | Deli Cheese: Cold case display 38 Degrees F. Deli Meat: Walk in cooler 38 Degrees F. Dairy Products 36 Degrees F. and 37 Degrees F. Eggs at 39 Degrees F. Packaged Deli Meats: 28 Degrees F. and 40 Degrees F. Dairy Ice Cream Freezer: -22 Degrees F. Dairy walk in cooler 35 Degrees F. No Violations noted during inspection |
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| Produce Cutting Area | 4/17/2024 | 0 | 0 | 0 | Walk-in Cooler: Ambient 39 Degrees F. Grab and go Cooler 40 Degrees F. Shredded lettuce and Tofu at 39 Degrees F. No Violations noted during time of Inspections. |
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| Deli | 4/17/2024 | 20 | 0 | 20 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #06- Adequate Handwashing Facilities |
Hot Box: Chicken, Mashed Potatoes 148 F and 168 F Degrees, Cold Case: Deli Cheeses and Meats: 38 F Degrees and 40 F Degrees Quat sanitizer solution concentration both in buckets and M. use compartment Sink 300 PPM |
Scott Lake Golf Course Restaurant - 11746 Scott Creek Drive
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/16/2024 | 0 | 0 | 0 | coke merchandiser, ambient; 41F
No food prep at time of inspection. |
Chevron Mini-Mart #1105 - 670 Trosper Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli, Grocery Stores & Confectioneries | 4/16/2024 | 0 | 0 | 0 | Hot glass case KKC chicken sandwiches , chicken tenders, Tyson spicy chicken sandwiches, hot dogs 152, 161 F Quat sanitizer solution concentration 200ppm RTE Food and Beverage cooler 40 F SSG Cold sandwiches 40, 41 F No violations at time of inspection. |
Olympia Baking Co. - 108 SW 22ND AVE 06
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/16/2024 | 0 | 0 | 0 | No items cited All refrigeration below 41*F |
Cynara Restaurant & Lounge - 500 COLUMBIA ST NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/16/2024 | 0 | 0 | 0 | Lamb stew, top of prep, 38*F Chopped potatoes, drawer unit, 37*F Chowder, HH 161*F Ware wash and glassware machine sanitizing rinse, 171*F, 161*F Contact sanitizer, 200ppm quat |
Tumwater Deli Mart - 6131 CAPITOL BLVD S
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 4/12/2024 | 0 | 0 | 0 | 2 Door Glass refrigerator 39 F Milk, packaged sandwiches made by Brown Bag 39, 40 F Tangy BBQ, Roast beef, honey ham, apple butter ciabatta, turkey pesto ciabatta 39-40 F No deli meat or hot food observed. |
Chevron #1126 - 1601 Marvin Road NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 4/12/2024 | 0 | 0 | 0 | 2 door glass cooler grab n go and sandwiches 39 F Chocolate milk 38 F No violations noted at time of inspection |
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| Food Service Establishment | 4/12/2024 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
Hot glass case: tornados, taquitos 139-145 F Food roller 168 F#34: Quat sanitizer not made at time of inspection. Correction: Person in charge remade Quat solution and tested at 300 ppm. Discussed with person in charge about quat solution being readily available and at a concentration of 200-400ppm.
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Tumwater Deli Mart - 6131 CAPITOL BLVD S
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli | 4/12/2024 | 0 | 0 | 0 | 2 Door Glass refrigerator 39 F Milk, packaged sandwiches made by Brown Bag 39, 40 F Tangy BBQ, Roast beef, honey ham, apple butter ciabatta, turkey pesto ciabatta 39-40 F No deli meat or hot food observed. |
Domino's Pizza - 3225 HARRISON AVE NW SUITE 107
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/11/2024 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
Cookline diced tomatoes, sausage, chicken, steak, cheese, chicken wings > 37 degrees F and 40 degrees F Walk-in and reach-in coolers cheeses and wings> 38 degrees F and 39 degrees F 3 compartment sink QUAT solution less 200ppm QUAT solution in both buckets less 200ppm After correction 300ppm #34: QUAT solution concentration in 2 bucket detected below 200ppm. Correction PIC remade QUAT solution mix and tested at 300ppm. Discussed with PIC about accurate QUAT solution concentration to be made within [200ppm-400ppm] |
Great India Cuisine - 116 4th Avenue West
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/9/2024 | 50 | 7 | 57 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #14- Raw Meats Away from RTE Food; Species Separated #16- Proper Cooling Procedures #27- Variance Obtained #34- Wiping Cloths Properly Used, Stored #48- Physical Facilities Properly Installed, Maintained, Cleaned |
All foods in top of prep fridge: 37-39*F#01: Observed - The PIC did not provide proof of attending approved food safety training programs, required to become certified as a food protection manager. Observed - The Food Establishment was found to have at least one red, high risk factor violation during the inspection. Observed - The PIC incorrectly responded to question(s) regarding food safety practices and principles asked by the regulator. Remedy - The PIC must provide proof of attending approved food safety training programs, that are required to become certified as a food protection manager. #02: Observed - 2 food workers have unacceptable expired, invalid or missing Food Worker cards. #14: Observed - In the walk-in cooler, marinating raw chicken was stored above the ready-to-eat foods. #16: Observed - In the walk-in cooler multiple TCS foods such as lamb stew, tandoor chicken, onion-based and tomato-based gravies cooling at greater than 2 inches of food depth, at 4 to 8 inches. Corrective action: all transferred to 2-inch food depth containers. #27: In-house prepared yogurt found to be self-processed and acidified. This process must undergo review and approval that will include a HAACP submittal. Must cease the preparation and use of this product until this is completed. #34: Observed - Sanitizer cloudy at in bucket at stove and back prep area. Solution was also above 200 ppm. This should have been marked as red item #25 but overlooked #48: There are holes in the walls in multiple areas of the kitchen. Repair these areas in 6 months to eliminate these holes in the wall
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Shipwreck Café - 244 MADRONA BEACH RD NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/9/2024 | 30 | 0 | 30 | #02- Food Worker Cards Current #16- Proper Cooling Procedures |
Cookline Cooler- lettuce, tomatoes, cole slaw sausage and cheese 39, 41 F Walk-in cooler soups lettuce, tomatoes, ham turkey, and cheeses 37, 39 F Steam Table- clam chowder, gravy with sausage, chili 149, 161 F Quat sanitizer solution concentration 200 ppm Dishwasher chlorine sanitizer solution 100 ppm.#02: One food handler card expired. Food handler cards shall be up to date and available upon request. #16: Observed improper cooling process of cooked sausage that was stored in a deep container with food depth more than 2 inches. Correction: Discussed with person in charge about proper cooling procedure. TCS food items shall be cooled in a shallow container with food depth less than 2 inches.
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Applebee's - 525 Sleater Kinney Road
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/8/2024 | 10 | 5 | 15 | #21- Proper Cold Holding Temperatures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
hamburger, cooked to order; 125-147F French onion soup; hot hold; 200F cut tomatoes; salad prep cold hold; 38F Pico; front condiment line; 45-51F cooked, cooled chicken; walk-in 37F DW sanitizing temp; 165F#21: Items in front condiment line above 41F. Pico was 45-51F, various dressing 42-45F. All TCS foods shall be kept cold at or below 41F. Correction: Rapid chill to 41F and actively monitor temperatures. #41: Sanitizer test strips improper. Recently changed sanitizers and did not have accurate test strips. Test strips shall be available and used to ensure proper concentration.
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China House - 4740 Yelm Hwy SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/5/2024 | 35 | 5 | 40 | #01- PIC Certified by Accredited Program or Compliance with Code #16- Proper Cooling Procedures #22- Accurate Thermometer Provided for PHF #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
pre-cooked shrimp, top of prep fridge, 38*F contact sanitizer, 100ppm chlorine#01: Observed - The Food Establishment was found to have at least one red, high risk factor violation during the inspection. Observed - The PIC did not provide proof of attending approved food safety training programs, required to become certified as a food protection manager. Remedy - The PIC must provide proof of attending approved food safety training programs, that are required to become certified as a food protection manager. #16: Observed - In the walk-in cooler three pans of noodles were cooling in a covered container. Remedy - The cover was removed from cooling three pans of noodles #22: Observed - Probe type of food thermometer (Dial type 0-220 F or electronic) was not available. Remedy - Purchase a dial thermometer, 0 to 220 F range, or a thermocouple (electronic). #41: Observed - Facility does not have a test kit to measure sanitizer. A test kit that measures the concentration of sanitizing solutions is required. Remedy - A test kit that measures the concentration of sanitizing solutions is required.
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New Sushi & Teriyaki - 5401 CORPORATE CENTER DR SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/5/2024 | 0 | 8 | 8 | #30- Proper Thawing Methods Used #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Jack in the Box #8471 - 110 Trosper Road
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/5/2024 | 25 | 0 | 25 | #05- Proper Barriers Used To Prevent BHC |
Sliced lettuce, tomatoes, cheese; TAAC Chicken, sliced tomatoes; walk-in, 40F Milk tea; under counter #1, 36F Half & half; under counter #2 Sausage, chicken; hot hold, 188-190F Beef patty; 5 pt cook temp, 190-191 Violations:
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Best Western Tumwater Olympia Inn - 5188 CAPITOL BLVD S
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/5/2024 | 0 | 0 | 0 | Steam Table: Scrambled Eggs, sausage, Potato Totes:145 F-149 F Mini Refrigerator: Yogurt, Milk 37 F,40 F In -Use 3-Compartment Sink Quat Sanitizer solution concentration ~300 ppm Quat sanitizer solution concentration in the sanitizer bucket 200 ppm No Violation noted Note: Discussed with PIC about the cooling process, and the upgrade of the food service to high risk category |
Subway - 5900 Littlerock Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/5/2024 | 5 | 5 | 10 | #02- Food Worker Cards Current #34- Wiping Cloths Properly Used, Stored |
Meatballs; hot hold, 145-163F Beef, sliced tomatoes; make table, 40-41F Cheese sauce; hot hold dispenser, 141F Deli meat; walk-in, 40F In-use sanitizer, quat 0 ppm Violations: #34: In-use sanitizer quat @ 0 ppm. Maintain between 150-400 ppm or according to manufacturer's directions. Correction: PIC remade & verified w/ test strip. CDI
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Arco AM/PM #7063 - 1725 EVERGREEN PARK DR SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectionaries | 4/4/2024 | 0 | 0 | 0 | walk-in; ambient; 41F open air display; ambient; 31F No items cited. |
Subway - 1001 COOPER POINT RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/4/2024 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
tomatoes, prep unit; 39F meatballs, hot hold; >150F turkey sliced, prep unit top; 40F ham, sliced, walk-in; 40F walk-in, ambient; 36F sanitizing solution; <200ppm quat Note: PIC mentioned new remodel occurring at end of month. Discussed with PIC getting approval from TCPH prior to remodel.#34: Sanitizer concentration less than 200ppm quat. Sanitizing solution concentration shall be 200-400ppm quat, or per manufacturer instruction. Correction: PIC fixed kink in dispenser and replaced sanitizers.
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Arco AM/PM #7063 - 1725 EVERGREEN PARK DR SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli | 4/4/2024 | 0 | 0 | 0 | hamburger, hot hold; 138F chili, dispenser; 135F cheese, 2 door fridge; 38F salsa; condiment bar cold hold; 38F sanitizing solution; 200-300ppm quat No items cited at time of inspection. |
Lime Leaf Asian Fusion - 5730 RUDDELL RD SE Suite B
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/4/2024 | 0 | 0 | 0 | Discussed requirements for CFM and AMC Tofu, 3-door prep, 39*F DW machine sanitizer, 100ppmchlorine contact sanitizer, 50ppm chlorine |
Cooper Point Village Mart - 3210 COOPER PT RD NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectionaries | 4/4/2024 | 0 | 0 | 0 | Cheese; walk-in, 41F Ambient; walk-in, 39.1F No deli foods being prepared at this time. Discussed requirements for doing food w/ medium risk permit. |
Pho Lynn - 1600 Cooper Point Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/4/2024 | 85 | 0 | 85 | #04- Hands Washed As Required #16- Proper Cooling Procedures #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #23- Proper Consumer Advisory Posted |
Fresh garlic in oil; RTS, Bean sprouts on plate; RTS, 63F Fried rice; >2" covered, prep unit (bottom), 40-41F Broth; walk-in, 40-41F Rice noodles; walk-in, covered, 41-44F Boba pearls; RTS 67-70F Warewash needs to be run a couple (2-3) times for sanitizer to reach required concentration. Broth cooled using ice bath. Ensure 41F throughout prior to placing in walk-in. Violations: #16: Fried rice cooled in >2" covered in prep unit. Rice noodles cooled in 2" amounts w/ lid in walk-in. TCS foods shall be cooled in 2" amounts uncovered until 41F or by other approved method. Correction: Rice noodles uncovered since recently cooked. Fried rice thrown away. CDI #19: Garlic in oil @ room temp. Boba pearls @ room temp near rink station, 67-70F. Bean sprouts plated for pho @ room temp, 63F. TCS foods shall not be stored at room temp unless according to a written plan. Correction: Bean sprouts discarded. Boba pearls properly marked w/ TAAC label. CDI #21: Milk in cold drink cold hold @ 45F. TCS foods shall be cold held at 41F or below. Correction: PIC moved milk to chill to 41F. CDI #23: Menu missing disclosure statement. A consumer advisory must contain both a disclosure & reminder statement. Correction: Equip menu w/ disclosure within 7 days. Re-Inspection: Re-InspectionDate: Apr 18, 2024 Results: Reinspection Observations; Note: Discussed with PIC Certified Food Protection Manager certification, date marking, and a vomit and diarrhea clean up plan with kit. All red violations from previous inspection have been corrected.
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Huicholitos - 2125 CATON WAY SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Estabishment | 4/4/2024 | 30 | 0 | 30 | #02- Food Worker Cards Current #16- Proper Cooling Procedures |
Meat; chef's drawers, 41F Beef; cook temp, 161F Rice; cooling 2" covered, 67-93F Pico de gallo; counter Arctic air, 36-40F Milk; glass door cold hold, 40F Cheese; counter Arctic air, 40-41F Pico de gallo; walk-in, 41F Violations: #16: Rice in 2" pans cooling covered w/ lid in walk-in, between 67-93F. TCS foods shall be cooled in 2" amounts uncovered until 41F or by other approved method. Correction: Rice < 70F removed lid, rice > 70F reheated to 165F since made within last 4 hrs. CDI
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Aya Sushi Restaurant - 1500 COOPER POINT RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/3/2024 | 80 | 13 | 93 | #01- PIC Certified by Accredited Program or Compliance with Code #06- Adequate Handwashing Facilities #14- Raw Meats Away from RTE Food; Species Separated #16- Proper Cooling Procedures #19- No Room Temperature Storage #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #30- Proper Thawing Methods Used #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized |
Rice; rice cooker, 140F Soup; soup hot hold, 160F Shrimp, raw fish; sushi bar cold hold, 39-40F Crab; on ice, 42-50F Lettuce; prep unit (top), 40F Chicken; parcooked, 90F Tempura sushi; RTS on counter by fryer, 65F Sushi rice; RTS, 90-115F Salad mix; bar cold hold, 38F Cooked chicken; walk-in, 50F Sanitizing solution: 100-150 ppm chlor#01: PIC did not demonstrate food safety knowledge & risk factors not controlled. All FEs shall have a PIC w/ adequate food safety knowledge as evidenced by active managerial control. Correction: Take CFPM course; enroll within 2 weeks (14 days). Demonstrate AMC @ reinspection. #06: HW sink near warewash w/o soap. HW sinks shall be properly stocked w/ soap, paper towels, trash receptacle, warm running water. Correction: Stocked w/ soap. CDI #14: Raw fish stored above RTE food in sushi cold hold. Raw fish stored above RTE food in 2-door glass cold hold. Noncontinuously cooked chicken stored above RTE foods in walk-in. Raw animal proteins shall be stored below & away from RTE foods. Correction: Move raw below RTE. #16: Chicken cooled covered in >2" amounts in walk-in. Tempura sushi w/ salmon, rice, & other TCS foods cooled in > 2" amounts in prep unit. TCS foods shall be cooled uncovered in 2" or less amounts. Correction: Chicken moved to 2" pan. Tempura sushi reheated to 165F. CDI #19: Tempura sushi stored at room temp. Sushi rice stored in sushi rice machine @ 90-115F. TCS foods shall be maintained under temperature or time as a control for safety. Using TAAC requires written procedures. Correction: Tempura sushi can be reheated to 165F or discarded. Sushi rice added TAAC label w/ discard time. CDI #26: Facility missing written procedures for TAAC & noncontinuous cooking. Written procedures required. Correction: Provide within 2 wks (14 days). #30: Chicken thawing @ room temp. Use approved methods. Correction: Moved to walk-in to thaw. CDI #41: Warewash broken & facility using 3-comp sink for food prep. Utilize 3-comp sink for warewashing. #42: Dishes not being sanitized. Food contact surfaces shall be properly washed, rinsed, & sanitized. Correction: Utilize 3-comp sink for warewashing. Re-Inspection: Re-InspectionDate: Apr 16, 2024 Results: Reinspection observations #6 HW sinks properly stocked #14 Raw animal proteins properly stored below ready-to-eat foods #16 Cooling of shrimp tempura observed in 2" pans uncovered. Do not combine into deeper containers until temperature is 41F or lower. Check w/ thermometer. #19 No foods observed at room temperature. Proper label on sushi rice; written procedures still needed. #26 No written procedures for TAAC or noncontinuous cooking available. Provide @ follow up in 14 days. NOTES: Facility still using 3-comp sink as prep sink. Moved dishes & food to appropriate sinks. Reminder barehand contact is only allowed w/ approved plan.
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Evergreen Valley Espresso - 1840 BLACK LAKE BLVD SW (Google says 2723 but the parcel number for the property notes 1840)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Espresso | 4/3/2024 | 15 | 0 | 15 | #02- Food Worker Cards Current #06- Adequate Handwashing Facilities |
Milk; Avantco under counter, 40F Sausage burrito; glass door cold hold, 40-41F Cream cheese; 1-door glass cold hold, 39-40F Ensure HW prior to donning gloves. Violations: #06: HW sink missing soap. HW sinks shall have soap, paper towels, & warm water & trash receptacle. Correction: Worker supplied soap. CDI
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Soul Cafe - 2727 WESTMOOR CT SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/3/2024 | 30 | 0 | 30 | #02- Food Worker Cards Current #16- Proper Cooling Procedures #34- Wiping Cloths Properly Used, Stored |
Cookline: Chopped Lettuce, Sliced Tomatoes, Chicken, Cream Cheese, Milk 39F, 41 F
Chlorine sanitizer bucket and in use sanitizer 3-compartment sink concentration detected below 50 ppm. Correction Chlorine Sanitizer tested at 100 ppm#02: Two food worker cards are expired and others unavailable upon request. Food worker cards shall be current ( up-to-date) and valid( from Washington State). #16: Truffle potatoes were cooled improperly in a deep plastic container. Corrected during inspection: #34: Chlorine (Bleach) solution concentration detected below 50 ppm in both in use sanitizer 3-compartment sink, as well as the sanitizer bucket, Correction: PIC remade chlorine mix and tested the concentration at 100 ppm. Discussed with PIC about accurate Chlorine solution concentration by using Chlorine test strips
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Sonic - 7746 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/3/2024 | 20 | 0 | 20 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored |
Chipotle Mexican Grill - 625 Black Lake Blvd Space J22
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/1/2024 | 0 | 0 | 0 | No items cited Discussed illness complaints, employee health history. beans, back steam table, 143*F Pork, HH back steam table, 145*F pico degallo, front prep, 39*F chopped chicken HH line DW sanitizer, 100ppm chlorine contact sanitizer, 200ppm quat |
Pho 102 - 5765 LITTLEROCK RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/1/2024 | 40 | 10 | 50 | #05- Proper Barriers Used To Prevent BHC #14- Raw Meats Away from RTE Food; Species Separated #21- Proper Cold Holding Temperatures #33- Potential Food Contamination Prevented #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized |
Rice; rice cooker, 145-150F Chicken, shrimp; prep unit (top), 42-47F Sliced tomatoes; prep unit (top), 40-41F Rice, rice noodles; cooled 2" uncovered, walk-in Bean sprouts; 1-door reach-in, 45F Violations: #14: Raw whole shell eggs stored above RTE foods. Raw animal proteins shall be stored below & away from RTE foods. Correction: Move eggs below RTE foods. #21: Chicken & shrimp in prep unit measured 42-47F. TCS foods shall be cold held at 41F or below. Correction: Chill to 41F. #33: Various foods in walk-in stored < 6" off ground. Foods shall be stored 6" or more off ground or in palette/crate if in sealed packaging. Correction: Move foods to allow for proper storage & cleaning. #42: Meat slicer w/ visible debris. Food contact surfaces shall be properly maintained, cleaned, & sanitized. |
Thurston County Public Health & Social Services conducts routine kitchen inspections for all retail food establishments in the county. If you are interested in inspection reports from previous years, please contact Thurston County Public Health & Social Services with the name and address of the establishment. Read on to learn more about what our inspection reports mean.
Points Violation Detail
There are 50 food safety violations in two types: red or blue. Red violations are high risk factors that contribute directly to foodborne illness. Blue violations are low risk factors defined as good retail practices. Violations worth higher numbers of points are more likely to lead to foodborne illness.
Examples of red violations include:
- Food found not hot enough must be reconditioned.
- A refrigerator that is not cold enough must have its thermostat adjusted or be emptied and fixed before being used again, depending on its temperature.
- A hand wash sink that is full of dishes, or is out of soap or paper towels, must be cleared or restocked.
Examples of blue violations include:
- Damaged floor that needs to be replaced because it is hard to keep clean and may need to be repaired within six months.
- Grease and food accumulation on the floor underneath the cook line needs to be cleaned up within seven days.
Abbreviations and Terms
3-comp - Three compartment sink; used to wash/rinse/sanitize dishes
BHC - Bare hand contact
CH - Cold hold (i.e., refrigeration)
Commissary - an approved commercial kitchen used to prepare and store food, usually for food trucks or caterers.
FW - Food workers or employees of the food establishment
FWC – Food worker card; all food establishment employees must have a valid food worker card.
HH - Hot hold
HW - Hand wash
PIC - Person in charge
PPM - Parts per million; measurement of concentration
RTE - Ready-to-eat; food that will not be further cooked before serving.
TCS - Time/temperature control for safety (food) (previously PHF); food that requires time or temperature control for safety to limit pathogenic growth or toxin formation. These foods must be kept hot above 135˚F, cold below 41˚F, or thrown away 4 hours after leaving temperature control.
Refrigerators
Commercial refrigerators are designed and built to survive the constant opening and closing that happens in a restaurant kitchen. Their compressors are built to keep food below 41˚F and their doors, gaskets, shelves are also built to be easily cleanable.
- Merchandiser – These refrigerators are designed for unopened cans and bottles of beverages or other unopened single-serve products. They are not designed to be working refrigerators used in commercial kitchens. They are not easily cleanable or designed to withstand frequent opening and closing.
- Home-style – These refrigerators are not acceptable at food establishments. Although much less expensive than commercial units, they tend not to last too long and are not reliable for keeping cold temperatures under normal commercial conditions.
- Prep-cooler, prep-table, prep-case – These are terms for under-counter refrigerators that also have a refrigerated top with bins and a cover to keep cold ingredients handy for making salads, sandwiches, and the like.
Sinks
Restaurants need to have at least three different types of sinks. They each have specific purposes and should not be used for other tasks.
- Hand wash sink: The most important sink for food safety is a hand wash sink. A hand wash sink should be within 25 feet of any food preparation area. If the kitchen is larger, more than one may be needed. Hand wash sinks must always be available to be used and supplied with warm water, soap, and disposable towels.
- Three-compartment sink: The three-compartment sink has three basins for the washing, rinsing, and sanitizing dishes and utensils. Restaurants may also have commercial dishwashers to make washing easier, but the three-compartment sink is required.
- Produce sink/prep sink: The produce or "prep" sink is used to rinse fruits or produce and to thaw or rinse raw meats. This sink must be kept clean and sanitized between uses so that raw meat juice does not end up on the lettuce or other RTE foods.
- Mop sink: The mop sink can look like a utility sink or be on the floor with a raised sill around it. The mop sink can be used for mop bucket dumping, mop head rinsing, etc.
What We Do with Inspection Information
Re-Inspections
If the violation point total exceeds either 45 red points or 65 total points, a re-inspection will occur. A re-inspection incurs an additional fee and when the inspector returns, they confirm that any remaining red point violations have been corrected. Notes made during the re-inspection are shown next to the original inspection.
Solving Problems
Thurston County Public Health and Social Services aims to correct violations through education and to work with the food operator to make sure they have the proper resources to serve safe food. Violations are fixed more quickly, and solutions stay in place longer if the person in charge understands the reasons behind the regulations. If violations are not fixed, further enforcement action may include additional visits (and more fees), an administrative hearing, or being closed until the problem is fixed.
Contact the Food and Environmental Services Section at 360-867-2667 or send an email to foodapplication@co.thurston.wa.us with additional questions.