Environmental Health
Food Safety



Food Safety - Inspections Lookup





Far East - 218 4th Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/21/2018 0 5 5 #33- Potential Food Contamination Prevented
2-door TRUE, Milk, 38 F OK
Open top cooler, cabbage, 38 F OK

#33. 1/2 & 1/2 placed inside ice machine.
Corrected: put in cooler.

Note: The 2 short coolers (Danby-Stainless) and (Kenmore-White) are existing home style coolers no longer allowed. While temps are 38-40 F OK, you must only replace it with commercial , kitchen-Grade when they stop working.

Albertson's Food Center #407 - 701 Trosper Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Produce Cutting Area 6/21/2018 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Cut melon cups, walk in 38 degrees F
Cut melon cups, display cooler 41 degrees F
Display cooler, ambient 38-40 degrees F
Sanitizer at 300-400 ppm Quat

#48: Water leaking from ceiling next to overhead light. All facilities must be maintained to prevent possible contamination during preparation and storage.

Capitol Lake Grocery - 511 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/20/2018 10 0 10 #06- Adequate Handwashing Facilities
Milk, walk-in cooler, 39 F OK
Sandwiches, 3-door "Pepsi" merchandiser, 39 F OK

#6. REPEAT: Install paper towel roller in employee-only restroom. Cloth towels not allowed. Do this within one week.

Lucky 7 Food Store - 1026 East Fourth Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/20/2018 10 0 10 #06- Adequate Handwashing Facilities
Hot Dogs, 1-door cooler, 39 F OK
Gallon milk, walk-in cooler, 38 F OK

#6. No paper towels near hand sink outside toilet.
Correction: Replace paper towels.

Albertson's Food Center #407 - 701 Trosper Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 6/20/2018 5 0 5 #21- Proper Cold Holding Temperatures
Shredded cheese, walk in 40 degrees F
Ambient, display cooler 43-44 degrees F
Quat sanitizer at 300 ppm

#21: Ambient air temperature in display case at 43-44 degrees F. All PHF's must be held at 41 degrees F or below. Correction: adjust or repair unit as soon as possible (only PHF in cooler is cheesecake, store in walk in unit).

Note #48: Work order currently in for floors to be cleaned in bakery area. Missing floor tiles in front of ovens should be addressed with repair company, PIC at that time, or it will become a repeat violation. Floor surfaces must be easily cleanable (ovens 3 comp sink area).
Deli 6/20/2018 55 0 55 #02- Food Worker Cards Current
#16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
Quat sanitizer 300 ppm
Baked chicken, hot case 119-156 degrees F
Fried chicken, hot case 150 degrees F
Potato salad, cold case 38 degrees F
Cooled chicken, walk in 37 degrees F
Ambient, bullet cooler 38-40 degrees F
Whole chicken, grab n go 168 degrees F

#2: One food worker card in deli missing. Correction: obtain and provide confirmation.

#16: Fried chicken cooling on speed rack trays in walk in mounded, 4 inches. Cooked foods must be cooled using an approved method. Correction: Tray or chicken had cooled over night, product voluntarily discarded. Discussed proper cooling methods with staff and PIC.

#17: Baked chicken in hot case between 119-156 degrees F. PHF's must be held at 135 degrees F or above. Corrected: baked chicken was cooled at 9:30 (within 2 hours) so product was reheated to 165 degrees F. All other items in hot case temped 134 degrees F and above. Examine hot case for malfunctioning heat elements over middle pan and monitor that product temperature frequently.

Note #37: Utensils stored in room temperature water, but are washed, rinsed and sanitized every 4 hours.

Re-inspection required.
Grocery Stores and Confectioneries 6/20/2018 10 5 15 #21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
Dairy cooler, ambient 40 degrees F
Egg cooler, ambient 41 degrees F
Dairy yogurt case, ambient 37 degrees F
Meat case, ambient 36 degrees F
Crab dip, meat case 39 degrees F
Shredded cheese, cheese case 41 degrees F
Cut greens (3 bags) produce display, 46-48 degrees F
Tofu, produce cooler 40 degrees F
Water (bottled), front check out merch w/dairy 39 degrees F
American cheese, grab & go 41 degrees F

#21: Multiple items (various bagged cut greens) between 46-48 degrees F in open produce display cooler. PHF's must be held at 41 degrees F or below. Correction: Middle section of display case identified as problem area. Work order for repair and/or adjustment must be called in as soon as possible. Until repaired, decrease volume of bagged greens stocked to facilitate more efficient air flow. Provide copy of work order to inspector upon completion.

#33: Bleach and laundry detergent observed stored over ready to eat crackers in dry back storage area. Food must be protected from contamination during storage. Corrected: bleach and detergent moved out of food area.
Meat Market 6/20/2018 0 0 0 Cold case, display ambient 37 degrees F
Shrimp, cold case 36 degrees F
Crab dip, cold case 37 degrees F
Crab dip, walk in 35 degrees F
Packaged steaks, walk in (slicing area), 40 degrees F

No violations noted at time of inspection.

Taqueria La Esquinita I - 430 LEGION WAY SE - commissary

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 6/16/2018 0 7 7 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#50- Posting of Permit; Mobile Establishment Name Easily Visible
Sour cream, prep top, 36 F
Shredded cheese, prep top, 41 F
Cubed steak, 2-door reach-in, #1 40 F
Sliced veggie mix, 2 door reach-in, #2 38 F
Sliced ham, 2 door reach-in #2, 37 F
Refried beans, hot hold steam table, 147 F

#41. Sani-bucket at > 200 ppm chlorine.
Chlorine sanitizer must be at a concentration between 50-100 ppm.
Corrected: Sanitizer refreshed and tested at 100 ppm

#50. Permit not posted on mobile unit.
Permits for mobile food units must be posted in a manner easily visible to customers during operation.
Corrected: Permit moved to order window.

Taqueria La Esquinita II - 430 Legion Way SE - commissary

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 6/16/2018 25 7 32 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#50- Posting of Permit; Mobile Establishment Name Easily Visible
Shredded cheese, prep top, 57 F
Pico de gallo, prep top, 58 F
Lettuce, prep top, 61 F
Cheese, reach-in 1 door, 54 F
Cubed steaks, 1-door merch. 43 F
Refried beans, steam well, 151 F

#2. One food worker card missing. ( only 2 employees on staff). All employees must obtain valid FWC within 2 weeks of hire.
Correction: Obtain and provide confirmation within 2 weeks.

#6. Sanitizer bucket in hand wash sink.
Hand wash sink must be used ONLY for hand washing.
Corrected: Bucket moved, discussed HWS with PIC

REPEAT #21: Multiple items on prep top above 41 F ( 57-61 F ).
Pico de gallo, sliced tomatoes, shredded cheese, cooked veggies, and shredded lettuce all 57-61 F.
All potentially hazardous foods must be held at 41 F and below.
Correction/ Corrected: All out of temp PHF's voluntarily discarded. Truck was stocked at 8 am this morning, arrived at location and generator was not working. Generator functional for 30 min at time of inspection. All foods > 55 F were discarded.

#41. Sanitizer bucket at >200 ppm chlorine. Chlorine sanitizer must be maintained at 50-100 ppm.
Corrected: Sanitizer refreshed, tested at 100 ppm.

#50. Mobile food unit permit not posted. All mobile food units must post permit in a way that is easily viewable by customers.
Correction: post permit on unit immediately.

RE-INSPECTION REQUIRED:
Note: Re-inspection will occur in 10 business days, at that time ALL violations must be corrected. Significant repeat cold holding violations Prep top and reach-in unit need repair or replacement.

7-Eleven #35524H - 355A Custer Way SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 6/15/2018 0 0 0 1/2 gallon chocolate milk, walk-in, 38 F OK
Creamer, creamer dispenser (2)- 40 F max OK

Good, none noted.

Handy Mart - 2010 DIVISION ST NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli 6/15/2018 10 0 10 #02- Food Worker Cards Current
#14- Raw Meats Away from RTE Food; Species Separated
no hot hold items.
Ambient, TRUE display cooler, 35 F

#2. 2 food worker cards missing.
All employees must obtain valid FWC within 2 weeks of hire.
Correction: Obtain and provide confirmation to inspector via email or phone within 2 weeks. Discussed using library computers to access on line version , or taking in person class.

#14. Raw shell eggs stored over ready to eat (RTE) salads and beverages.
Raw proteins must be stored below and away from RTE foods to prevent cross-contamination.
Corrected: Eggs moved to bottom shelf.

Note: Not currently hot holding any food items. When that begins, make sure to maintain adequate sanitizer (In red buckets) and verify concentration with test strips. Wiping cloths must stay in buckets when not in use.

No food prep occurring during time of inspection.

Thank you for addressing items mentioned in pre-opening inspection ( 3-compartment sink indirect drain and separation of chemicals & food in display areas).
Grocery 6/15/2018 0 0 0 Walk-in cooler, with eggs and mil, ambient, 36 F

No violations observed at time of inspection.

Note: Discussed food storage and rodent prevention.

7-Eleven #35524H - 355A Custer Way SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/15/2018 0 0 0 Taquitos on roller, min 138 F , OK
Polish Dog, on roller, 147 F OK
Diced tomato, 40 F OK
Open sandwich case, 40 F max OK

Good, none noted.

Charley's Grilled Subs - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/15/2018 15 0 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Tomatoes, sliced, L prep top, 41 F
Sliced cheese, prep top L, 41 F
Shredded lettuce, L prep (in middle, 55 F
Ambient, 2-door reach-in, 36 F
Tomatoes, 2-door reach-in, 36 F
Veggie mix, 1-door reach-in, 40 F
Nacho cheese, steam well, 138 F

#2. Four food worker cards missing. All employees must have valid FWC within 2 weeks of hire.
Correction: Obtain and provide confirmation within 2 weeks.

#21. Lettuce (shredded) in L side prep top at 55 F and 44 F. Potentially hazardous foods must be held at 41 F and below.
Corrected: 55 F lettuce voluntarily discarded. After prepping produce, store in walk-in to chill before moving to prep top. Monitor temps and adjust if needed.

Arco AM/PM 7063 - 1725 EVERGREEN PARK DR SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishement 6/14/2018 0 0 0 Walk-in cooler, with milk, ambient, 36 F

No violations observed at time of inspection.

Reviewed / discussed pest control with PIC
Food Establishment 6/14/2018 0 0 0 QUAT sanitizer @ 200 ppm

Corn dog, hot case #1. 150 F
Hot dog, hot case #2. 180 F
Hot dog, sliding door merch, 38 F
Walk-in cooler, ambient, 36 F
Salsa, condiment prep table, 38 F
Shredded lettuce, condiment reach-in, 41 F
Cheese sticks, fresh display, 38 F
Cut melon cup, bullet display case, 41 F

No violations observed at time of inspection.

Wally's Sandwich Bar - 2106 Harrison Avenue SW Suite B-13

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/14/2018 10 5 15 #06- Adequate Handwashing Facilities
#31- Food Properly Labeled
Sani-bucket @ 50 ppm chlorine.

Tomatoes, prep top, 36 F
Chicken, 3-door reach-in, 38 F
Au Jus, steam well, 164 F
Tomatoes, 2-door upright reach-in, 36 F
Potato salad, merchandiser, 36 F

#6. Sanitizer bucket being filled in hand wash sink upon entering facility. Hand wash sinks may not be used for any other purpose than hand washing.
Correction:
Discussed with PIC bucket moved, procedure changed.

REPEAT #31: Potato salad in merchandiser unlabeled.
Packaged food must be labeled with common name, ingredients, contents, manufacturer and allergen information. Create label and email inspector a copy as soon as possible. This is a repeat violations from 6/28/17 inspection.

Ensure hand washing occurs for 20 seconds, every time.

Pints & Quarts Pub - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/14/2018 35 12 47 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sani-bucket @ 300 ppm QUAT

Tarter sauce, salad prep top, 42 F
Aoli, salad prep reach-in, 42 F
Sour cream, cook-line prep top, 47 F
Coleslaw, cook-line prep top, 49 F
Shredded lettuce, L cook-line prep top, 55 F
Sliced ham, cook-line prep reach-in, L, 39 F
Marinara sauce, steam well 138 F
Cheese sauce, steam well, 141 F
Salsa, Home style fridge, 45 F
Tarter sauce, Home style fridge, 44 F
1/2 & 1/2 , bar merchandiser, 38 F
cooled chili, walk-in, 38 F
Cooled chicken thighs 2-door reach-in 43 F
Burger, cook temp, 168-181 F


#16. cooked bacon cooling in walk-in in 6" pan at 45-67 F. Cooked foods must be cooled using an approved method, (i.e. 2" shallow pan).

REPEAT #21: Multiple foods above 41 F in home style fridge, cook-line prep top (right side), reach-in (right side), cook-line prep top (left side), and two door reach-in. Shredded lettuce at 55 F was voluntarily discarded, all other foods either moved to walk-in or units adjusted. All potentially hazardous foods must be held at 41 F and below.
Correction: Out of temperature foods were moved to walk-in and exchanged for fresh items. All units turned down during inspection. Repair company called during inspection. Provide inspector with invoice, work order or confirmation via email or phone call when units are repaired. Temp frequently to verify throughout the day.

REPEAT #41: Kitchen and bar ware wash machines both at < 50 ppm chlorine. Chlorine sanitizer must be maintained between 50-100 ppm.
Correction: Repair company (Ecolab) contacted during inspection; Provide inspector with work order

REPEAT #42: Inside of ice machine observed with mold growing on inside grooves. Food contact surfaces must be clean and maintained.
Correction: Increase cleaning and sanitizing frequency.

REPEAT #48: Bar hand wash sink does not have hand wash sign. All hand wash sinks must have a clearly posted sign or poster notifying employees to wash hands.
Correction: Post sign at hand wash sink, and keep there at all times.

Note: #6. Repair paper towel holder at bar hand wash sink so paper towels are more readily available.

Provide confirmation via phone or email TODAY on cold hold unit repairs, adequate cold hold temperatures, and ware wash sanitizer concentration. Contact information provided.


Added after inspection:
6/14/18 4:38 PM, Ryan reported that all units previously out of temp were back in.
L side prep top foods at 41 F , 40 F 40 F
Prep top middle, shredded cheese at 40 F, tomatoes at 39 F
2-door reach-in , sour cream @ 40 F olives @ 39 F
Home style fridge, salsa @ 39 F

6/15/18 2:26 PM- Ryan reported both bar and kitchen dishwashers were repaired by ECOLAB and most recent concentration for both was 100 ppm Chlorine.

Walgreens #05571 - 1510 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/14/2018 0 0 0 Bacon, dairy cooler, 36 F

No violations observed at time of inspection.

Note: 2 expired cans of infant formula pulled and 5 damaged canned food items pulled from displays. Monitor infant formula expiration dates and pull when necessary.

Buffalo Wild Wings - 1614 BLACK LAKE BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/13/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Kitchen sani-bucket(s) 200 ppm QUAT
Bar sani-bucket @ 300 ppm QUAT
Ware wash 25 ppm Chlorine
Kitchen ware wash 166 F

Ranch dressing, Expo station reach-in, 39 F
Ranch dressing, to go area 2-door reach-in 38 F
Salsa (pico), walk-in cooler, 38 F
Burger patty, cook temp, 171 F -180 F
Chili, Steam table, 200 F
Sliced tomatoes, cook line prep top, 38 F

#41. Bar ware wash machine tested at 25 ppm chlorine. Chlorine sanitizer solution must be maintained between 50-100 ppm.
Correction: contact Ecolab for service / adjustment as soon as possible.

Note: #17. Wings in new to go warmer unit between 135-136 F. Unit turned up during inspection.

Ecolab contacted about ware wash machine during inspection.

IHOP #1732 - 1520 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/13/2018 50 3 53 #16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
#37- In-use Utensils Properly Stored
Sani bucket at 300 ppm Quat
Warewash at 50 ppm
Beef burger, cook temps 170 degrees F
Mashed potatoes, 2 door stocked reach in 41 degrees F
Liquid egg, 1 door reach in 37 degrees F
Milk, server line reach in 37 degrees F
Sliced tomatoes, cook line prep top 38 degrees F
Soup, server line steam well 181 degrees

REPEAT #16: Mashed potatoes in walk in, cooking, covered at 135 degrees F at 2" cooling must be conducted using an approved method (uncovered in 2" pan).
Corrected: item had been placed in walk in just a few minutes prior to inspection (still steaming). Lid removed and allowed to continue cooling. Will provide cooling hand out this week.

REPEAT #17: Cooked sausages being hot held on grill between 110-136 degrees F. PHF's must be maintained at 135 degrees F or above. Corrected: Product at 110 degrees F voluntarily discarded. Sausages placed in metal container with lid on grill. Take temperatures frequently to ensure proper temperature is maintained using this container method.

#37: Ice cream scoop store din dip well in water at 104 degrees F. Utensils washed every 24 hours. In use utensils must either be maintained below 41 degrees F or 135 degrees F or above, or be washed, rinsed & sanitized every 4 hours.

Re-inspection required.

Miss Moffett's Mystical Cupcakes - 625 BLACK LAKE BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Outlet for baked goods 6/13/2018 5 0 5 #02- Food Worker Cards Current
Ambient, 1-door merchandiser, 41 F
Ambient, 2-door merchandiser, 45 F

#2. Three food worker cards expired. All employees must obtain and maintain active food worker cards within 2 weeks of hire.
Correction: Obtain and email confirmation to inspector (contact info provided).

NOTE: #21. 2 door merchandiser cooler at 45 F. No potentially hazardous foods are stored in this cooler. If any PHF's are to be stored in unit, cold hold temperature must reach 41 F and below. Recommended that unit be adjusted to reach 41 F or below.

Costco Wholesale - 5500 Littlerock Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 6/12/2018 10 0 10 #06- Adequate Handwashing Facilities
Strawberries, walk-in cooler, 38 F
Front cooler, ambient, 40 F
Sani-bucket @ 200 ppm QUAT
Ware wash @ 169 F

#6. Hand wash sink out of paper towels at start of inspection. All hand wash sinks must be stocked with warm water, soap and paper towels.
Corrected: Paper towels replaced during inspection.

Note: Ensure all employees wash hands after changing tasks.

Discussed recent complaints regarding dripping cake display case. The issue has been addressed and a new model is scheduled to arrive in 3 weeks. Please provide inspector with model information when it is installed.

Front cooler currently dripping in rear, using towels to collect water until new equipment arrives. Continue to monitor temperatures.

Arby's #1866 - 2528 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/12/2018 5 0 5 #21- Proper Cold Holding Temperatures
Sanitizer bucket @ 300 ppm
Roast beef, hot hold slicer, 159 F
Roast beef, prep top, cold hold, 44 F
Shredded lettuce, prep top, 40 F
Salad mix, walk-in, 39 F
Salad (pre-made)- beverage air, 40 F
Milk shake mix, milkshake machine, 32 F
Chicken strip, fried hot hold, 171 F

#21. Roast beef slices in prep top at 44 F, staff must continue to rotate items in that area to walk-in to maintain temperatures < 41 F. Potentially hazardous foods must be held at 41 F and below.
Corrected: Roast beef moved to freezer to chill. Unit cannot be turned down anymore. if unit cannot maintain temps it should be repaired / replaced.

Note: #26. Currently hot holding roasts overnight in alto sham. Inspected automatic computerized temperature logs during inspection.

Day & Night Grocery - 2007 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/12/2018 10 15 25 #14- Raw Meats Away from RTE Food; Species Separated
#21- Proper Cold Holding Temperatures
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#44- Plumbing Properly Sized, Installed, and Maintained
Ambient, walk-in cooler, 44 F
Burritos, 2-door TRUE merchandiser 41 F

REPEAT #14: Raw shell eggs stored over ready to eat beverages in walk-in cooler. All raw animal protein must be stored below and away from RTE foods to prevent contamination.
Corrected: Eggs moved.

#21. Ambient temperature in walk-in cooler at 44 F. (milk, eggs stored here). Potentially hazardous foods must be held at 41 F and below.
Correction: Unit turned down during inspection. Monitor ambient temps with interior thermometers.

REPEAT #44: Backflow device on soda fountain still not installed. Per March 10th 2017 approval letter, backflow must be installed.
Correction: Contact local company for installation & testing. Inspector will drop off information this week.

REPEAT #41: 3 compartment sink still not indirectly drained (per approval letter).
Correction: Shorten drain pipe to 1" above floor.

#32. Rodent droppings observed in cabinet under soda fountain on both shelves.
Pests and rodents must be controlled, and not present.
Correction: Clean area and increase number of traps in facility, contact pest management company if needed.

McDonald's - 520 SE SLEATER KINNEY RD

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/12/2018 10 0 10 #06- Adequate Handwashing Facilities
Large Hamburger, cooked, 155-196 F
Grilled Chicken, Hot hold, 159 F
Fish fillet, Hot hold, 147 F
Sliced tomatoes, cold hold, 39 F
Chopped lettuce, cold hold, 40 F
Contact sanitizer, 50 ppm chlorine
Dish machine sanitizer, 50 ppm chlorine

#6. Hand wash sink by 3 compartment sink had no soap in dispenser. Tall dust pan stored in front of this sink as well, along with large garbage barrel. Towels barrels stored in front of hand sink behind prep area / grills.
Keep hand sinks supplied and clear accessible at all times. Post an instructional sign at grill sink.
(Corrected). CDI

Skep & Skein Tavern and Meadery - 2106 Harrison Ave NW Suite B14

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Tavern 6/12/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Ambient, walk-in cooler, 40 F
Sanitizer, <100 ppm QUAT
Warewash, 171 F

#41. Quat test strips unavailable at time of inspection. Sanitizer test strips must be available and used to verify concentration.
Correction: Obtain and use. Sanitizer tested at <100 ppm QUAT, facility currently using tablets that dissolve slowly. Suggested making buckets first thing when opening, or switching to a liquid sanitizer.

West Side Food Mart - 1802 Harrison Avenue NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/12/2018 0 0 0 Ambient, 1-door merchandiser with cheese and milk, 39 F
Ambient, 2-door merchandiser with sour cream and eggs, 38 F

No violations observed at time of inspection.

Note: When re-stocking display coolers, bottled beverages should be stored away from clearing products to prevent possible contamination.

Note: Name changed to West Side Food Mart, no owner change.

Café Au Lait - 2801 Harrison Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 6/12/2018 15 5 20 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Almond milk, 1 door Atosa, 44 degrees F
Bobo, 2 door merch, 41 degrees F

#6: Hand wash sink covered with small cutting board. Hand wash sink must be unblocked and accessible at all times. Corrected: Board moved, discussed with employees.

#21: Almond milk in 1 door Atosa reach in at 44 degrees F. PHF's must be held at 41 degrees F and below. Corrected: unit must be adjusted as soon as possible.

#34: Sanitizer bucket not present during inspection. Sanitizer of the correct concentration must be available at all times that food preparation and/or service occurs. Correction: obtain bucket and wiping cloths.

Note: Monitor food worker cards for new employees, check existing records monthly.

Note: 1 gallon of 2% milk poked during inspection. Thurston County will reimburse for item.

Dairy Queen - 4545 Yelm Hwy SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 6/11/2018 5 3 8 #02- Food Worker Cards Current
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
Large burgers- cooked, 155-167 F
Small burgers- cooked, 155-164 F
Chicken crisps, hot hold, 157 F
Chili, hot hold, 161 F
Contact sanitizer, 200-300 ppm quat.

#38. Large ice scoop stored directly on top of ice machine. Store in a container that can be cleaned and sanitized Or in a holder.

#2. 2 employees with expired FW cards. Obtain renewed cards within 2 weeks.

Well maintained facility.

Octapas Cafe' - 414 4th Ave SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/8/2018 15 0 15 #21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
Soup in warmer, 166 F OK
("Left") open top cooler in kitchen, 40 F max all-ok
Espresso-milk, 38 F OK

#21. In "right hand" open top cooler, containers stacked on top of cooler inside are 50-51 F. (cut tomato, cut salad in bowl). The maximum is 41 F. This cooler on top not made for stacking.
Correction: Moved to lower.

#23. Per the cook, the cauliflower steak on menu is fully cooked, but the oysters served per order, can be rare, is on the menu. I will send page with required "Customer Advisory" language. Put on menu.

Pizza Hut / Wingstreet - 205 Kenyon Rd NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/8/2018 5 0 5 #21- Proper Cold Holding Temperatures
Warewash, 50 ppm chlorine
Sani bucket, 200 ppm Quat
Pizza, cook temp 180-191 degrees F
Shredded cheese, walk in 39 degrees F
Cooked sausage, pizza prep top middle, 40 degrees F
Diced tomatoes, pizza prep top, right 38 degrees F
Garlic bites dough, 2 door pizza prep reach in 40 degrees F
Marinara sauce, steam well, 161 degrees F
Shredded cheese, salad bar 45 degrees F
Ranch dressing, salad bar 45 degrees F

#21: Shredded cheese and ranch dressing at salad bar 45 degrees F. PHF's must be maintained at 41 degrees F and below. Ice added to salad bar to chill items out of temp. PIC will monitor temps throughout the night. Provide inspector with copy of work order when repairs occur.

Note #19: Currently using time as a control on both salad mixes at salad bar.

Olympia Seafood Company - 411 Columbia Street NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/8/2018 5 0 5 #02- Food Worker Cards Current
Counter glass case cooler, All 35 F Ok
Walk-in, COD, 37 F OK
Chowder, 174 F OK

#2. One worker's card expired last month. Obtain copy of new card by June 22, 2018.

NOTE: #33. In glass display cooler, cooked items could be moved (small cooked shrimp, cooked crab meat) so raw foods (scallops) are not served over cooked foods.
Move the cooked foods back or to the side.

Spud's Produce Market - 2828 Capitol Blvd SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 6/8/2018 0 0 0 Tofu 2-door cooler, 36 F OK
Walk-in cooler, eggs, 41 F OK

Good, none noted.

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 6/8/2018 5 5 10 #21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Pepperoni, pizza prep top (middle) S, 38 F
Shredded mozzarella, pizza prep top, 38 F
Shredded parmesan, pizza prep top, 44 F
Cooled chicken, 4 door reach-in R side, 44 F
Spinach, 2 door reach-in, 40 F
Cooled sausage, walk-in, 38 F

#21. Multiple items in right side of 4 door reach-in at 44 F. Potentially hazardous foods must be held at 41 F and below.
After temping multiple items, it was determined that the taller containers were blocking the fan / air output in middle of unit. Taller containers moved away from fans, unit turned up.
Corrected: turned unit up and moved taller items. Monitor temperatures frequently.

#41. Sanitizer in 3-comp sink and sani-buckets (both fresh) at 100 ppm QUAT.
Quat sanitizer must be at a concentration between 150-400 ppm.
Correction: Contact your sanitizer company (SSDC) to have sanitizer concentrations adjusted as soon as possible. Verify corrected concentrations with test strips.

Avenue Espresso - 670 Trosper Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 6/8/2018 5 0 5 #21- Proper Cold Holding Temperatures
Milk, (in process) 1-door reach-in silver king, 43 F
Milk (not in process), 1-door reach-in sliver king, 42 F
Ambient, 2-door TRUE, 33 F
Burrito, 2-door TRUE, 38 F
Sani-bucket @ 100 ppm.

#21. Both in process and un-opened milk above 41 F. Potentially hazardous foods must be held at 41 F and below.
Correction: Turn down unit and continue temping food items to verify temperatures.

Note: currently serving cold held burritos from Elise's Catering.

Phoebe's - 1800 COOPER POINT RD SW STE 13

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/8/2018 10 0 10 #06- Adequate Handwashing Facilities
Sani-bucket @ 300 ppm QUAT
Ware wash @ 171 F
Cream, three door reach-in, 37 F
Milk, 1-door espresso area reach-in, 36 F
Milk, 2-door reach-in, 40 F
Potato salad, display case, 39 F
Pasta salad, display case, 39 F
Clam chowder, steam well, 178 F

#6. Hand wash sink in decoration prep area with non functional mixing valve (only hot water available, at 140 F).
Hand wash sinks must be supplied with warm water, to allow a comfortable temperature for a 20 second hand wash, with functional mixing valve.
Correction: Adjust / repair sink so that cold water is available to prevent possible scalding during hand washing.

T & C Mini Market - 927 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/7/2018 0 0 0 Sandwich case, sandwiches 40 degrees F
Milk, gallon milk, 40 degrees F

#33: Box of onions and potatoes stored in grocery aisle. Place on shelf or 6" inches off ground/floor.

Note: you must discard cooked/cooked pizza and shrimp and noodle dishes. No cooking and cooling.

Food Service Establishment 6/7/2018 25 7 32 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
REPEAT #26: Like last year foods that are cooked and cooled (cold pizza, shrimp plate with noodles) are sold. your permit does not allow cooking and cooling. Discard these foods.

REPEAT #6: Counter hand sink blocked. Remove and keep sink unblocked.

REPEAT #41: 3rd sink compartment blocked, remove utensils.

REPEAT #48 Too much floor storage in kitchen, remove.

#2: No Food Worker Cards, obtain up to date copies.

You must discard cooked/cooled pizza and shrimp and noodle dishes. No cooking and cooling.

I will come back to verify these have been discarded, and the food worker cards have been found, and the hand wash sink has been unblocked, and the 3 compartment sink unblocked.

I will talk to owner about getting rid of clutter on the kitchen floor.

Pints Barn - 114 East E Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment and Tavern 6/7/2018 10 0 10 #21- Proper Cold Holding Temperatures

Papa John's - 408 CLEVELAND AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/7/2018 0 0 0 Customer 2-door, salads, 37 F OK
Walk-in cooler, diced chicken, 37 F OK
Make table, sausage, 39 F OK

Good, none noted.

Applebee's - 2500 Capital Mall Drive SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/7/2018 10 5 15 #21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Warewash at 172 degrees F
Chicken breast cook temp 169-171 degrees F
French onion soup, steam well 191 degrees F
Spinach and artichoke dip, prep top left, 52 degrees F
Sliced tomatoes, prep top middle 36 degrees F
Diced tomatoes, prep top right 37 degrees F
Rice walk in 36 degrees F
Salad mix, cook line cold hold 37 degrees F

#21: Spinach and artichoke dip on left side of cook line prep top in 1/2 pan between 40-52 degrees F across product. Corrected: items stirred and taken to walk in to chill. Manager will call in work order for left side. All other cold hold units functioning very well. Provide inspector with copy of work order when complete, continue monitoring temperatures on that location.

#41: Multiple sanitizer buckets tested at 0 ppm Quat. Corrected: all sani buckets changed, tested at 200 ppm.

Note: Continue to verify all employees wash hands between changing tasks.

Brewery City Pizza - 2705 Limited Lane

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/7/2018 5 10 15 #21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Back of the house warewash 179 degrees F
Shredded cheese, 2 door reach in, prep top 40 degrees F
Sliced tomatoes, 2 door reach in 38 degrees F
Diced tomatoes, 2 door atoza 38 degrees F
Artichoke hearts, pizza prep top 43 degrees F
Shredded cheese, pizza prep top 40 degrees F
Cooled pasta, walk in 39 degrees F

#21: Artichoke harts in pizza prep top at 43 degrees F. PHF's must be held at 41 degrees F or below. Corrected: Artichoke hearts voluntarily discarded. Previously canned items taken from dry storage (room temp) should be chilled in pans in walk in prior to putting on prep line.

#33: Condensation from walk-in ceiling dripping into open (cooling) pan of pasta. Correction: Pan of pasta voluntarily discarded, maintenance was called during inspection and were inspecting/repairing unit at close of inspection.

#41: Sani buckets at >200 ppm chlorine. Correction: Sanitizer buckets diluted and tested at 100 ppm.

Frog Pond Grocery, Inc. - 2102 Capitol Way South

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/6/2018 0 3 3 #46- Toilet Facilities Properly Constructed, Supplied, Cleaned
Sandwiches, 2-door "BLUE" 38 F OK
Milk

#46. Toilet room door is NOT self-closing. Install 1) Spring hinge, 2) closer spring, or 3) closer arm.

Install paper towel (roller) for sink next to toilet room.
Install door closer and paper towel holder within 1 month.

ORLA Cafe/Student Store - 2400 15th Ave SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service 6/6/2018 10 0 10 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Milk, large home style cooler 39 degrees F

#21: All foods (including milk) in small home style cooler are 44 degrees F, air temp 54 degrees F in closed cooler. Corrected: will cool small amounts leftover milk (1/2 cup) in larger home style cooler only.

#2: One worker initial "E", no current food worker card found. Obtain a copy for file.

Note: Only commercially made, prepackaged foods (from frozen) sold. Students open package, place on paper plate to microwave (no bare hand contact). Only drinks are espresso and blended.

Note: Don't buy any more home style or dorm style coolers, only commercially if these need replacement. Extremely limited cooling (few ounces) in large cooler only.

Note: Wash blender in kitchen twice per day..

Subway - 4055 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/6/2018 0 7 7 #34- Wiping Cloths Properly Used, Stored
#49- Adequate Ventilation, Lighting; Designated Areas Used
Meatballs, steam table, 153 F
Chopped lettuce, 39 F
Diced Chicken, 38 F

#34. Quat sanitizer strength at or near zero. Must be maintained at 200-300 ppm. Use test strip paper to check regularly, say, hourly-
Corrected: Re-made.

#49. Lamp in freezer does not work. Replace within 5 days.

Domino's Pizza - 5401 CORPORATE CENTER LOOP SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/4/2018 0 0 0 Diced meats, lower prep, 37 F
Chicken Strips, walk-in cooler, 35 F
Open display case with sealed salads, 36 F Ambient
Dish washing and contact sanitizer at 200 ppm Quat.


Facility is well maintained.

Safeway #1503 - 520 Cleveland Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Produce Cut Room 6/1/2018 0 0 0 Blast chiller pans, 42 degrees F, ok, just shut off.

No violations noted at time of inspection.
Meat Market 6/1/2018 0 3 3 #39- Single-Use and Single-Service Articles Properly Stored, Used
Cutting room, 52 degrees F
All meat in walk in cooler, 37 degrees F
Bacon, seafood, walk in 34 degrees F

#39: In cutting room opposite 3 comp sink, meat tray bag on floor. Will elevate above floor with milk crate.
Espresso 6/1/2018 0 0 0 Milk, 1 door cooler, 41 degrees F
Milk, 2 door cooler, 40 degrees F

No violations noted at time of inspection.

Taylor Ray's Cafe at the Dome - 416 Sid Snyder Ave SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2018 10 3 13 #21- Proper Cold Holding Temperatures
#39- Single-Use and Single-Service Articles Properly Stored, Used
Open top sandwich case, pickles 40 degrees F
Espresso under counter cooler, milk 40 degrees F
2 door True glass front, salad 38 degrees F
All refrigeration is 40 degrees F or below
Delivered soup, 163 degrees F

#21: Self service vacuum container of milk from breakfast was 62 degrees F. 41 degrees F is the maximum allowed. Correction: voluntarily discarded, another vacuum container used.

#39: In lunch room closet, plastic bowls, gloves in boxes stored directly on the floor. Find shelf space or pallet to elevate off floor 6".

Note: Some foods prepared at Taylor Ray's, Dept of Licensing.

Note: 2 temp log pages included, keep for owners future use.

Cinnabon - 625 BLACK LAKE BLVD SW Suite 9019

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2018 0 8 8 #34- Wiping Cloths Properly Used, Stored
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
Butter, 1-door TRUE reach-in, 37 F
Milk, 1-door Victory reach-in, 39 F
Iced coffee, beverage dispenser, 37 F
Sink sanitizer @ 75 ppm Chlorine.

#34. Sani-bucket sanitizer at 0 ppm chlorine. Chlorine sanitizer must be maintained between 50-100 ppm.
Corrected: Bucket refreshed from sink sanitizer, verified concentration at 75 ppm. Refresh every 2-4 hours.

#38. Roll dividers stored on splash guard of hand sink. Equipment / utensils must be stored in a way that prevents contamination.
Corrected: Dividers moved, washed, rinsed and sanitized.

Note: #37. In-use utensils must be washed , rinsed and sanitized every 4 hours.

Pho Vy - 909 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2018 40 10 50 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#16. Large cuts of beef cooling together in plastic bag in 2-door merchandiser. Must cool solid foods spread out in open shallow pan.
Corrected.

#21. Bean sprouts other foods top of prep fridge at 46-51 F. Must be at 41 F or less. Lower temp setting, keep lid closed.

#32. Evidence of vector presence. Work with pest control contractors to remove vectors.

#42. Food slicer has raw meat residue. Clean and sanitize after use. Corrected.

#22. Obtain at least two food thermometers.

Subway - 5900 Littlerock Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2018 30 5 35 #02- Food Worker Cards Current
#04- Hands Washed As Required
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sani-bucket 0 ppm Quat
Sink sanitizer 0 ppm Quat

Meatballs, steam well, 158 F
Sliced tomatoes, reach-in left side, 41 F
Olives, reach-in right side, 40 F
Tuna, prep top, 40 F
Shredded lettuce, prep top, 40 F
Meatballs, in mound, walk-in, 36 F

#2. PIC food worker card absent / expired, only employee in establishment at ime of inspection, recent hire in 2 weeks. Employees must obtain valid food worker card within 2 weeks of hire, PIC MUST have valid card. Especially when working alone, while training.
Correction: Obtain valid card and provide confirmation via email.

#4. Employee observed prepping sandwich, removing gloves, changing task and donning gloves to make a new sandwich, without washing hands.
Employees must wash hands when donning gloves after changing tasks.
Corrected: Employee directed to wash for 20 seconds and observed.

#41. Sani-bucket and sink sanitizer at 0 ppm Quat. Quat sanitizer must be maintained @ 150-400 ppm.
Corrected: Sani-bucket refreshed, sink drained and refilled, both tested at 300 ppm.

Note: meatballs are discarded at the end of the day.

Braganza Tea - 625 Black Lake Blvd #J16

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Specialty Drinks 6/1/2018 0 10 10 #34- Wiping Cloths Properly Used, Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Milk, beverage air, L 38 F
Coffee mix, beverage air, R, 39 F
Green tea mix, smoothie cooler, 40 F
Coffee milk tea mix, smoothie cooler, 40 F
Coffee mix, merchandiser TRUE, 39 F
Sani-bucket @ 50 ppm chlorine.

#34. Wiping cloth for front counter stored outside sanitizer bucket. Wiping cloths must be stored in sanitizer to maintain effectiveness. Storing cloths outside buckets allows bacterial growth.
Corrected: Discussed store protocol with employee, wiping cloth moved to bucket, will address with managers.

REPEAT#42: Mold growth on inside of ice machine. Repeat problem. Food contact surfaces must be maintained.
Correction: Wash rinse and sanitize after defrosting.


NOTE: #38 In use blenders must be washed rinsed and sanitized every 4 hours.

Great use of time as a control on boba.

Emerald City Smoothie - 855 TROSPER RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2018 0 5 5 #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Sani-bucket @ 100 ppm Chlorine.

1 door merchandiser, ambient, 40 F
Almond milk, 2 door under counter fridge, 40 F
Mango, 2 door under counter fridge, 38 F

#42. Ice machine observed with build-up of mold on interior lip.
Food contact surfaces must be properly maintained and cleaned.
Correction: Wash, rinse, and sanitize after defrosting.

Note: #42 Blenders are being rinsed after each use, and washed, rinsed and sanitized at night.
In-use food contact surfaces MUST be washed, rinsed, and sanitized every 4 hours. Repeat issue.

Wetzel's Pretzels Mobile - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Unit 6/1/2018 25 5 30 #17- Proper Hot Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Wetzel Dog, hot case, (top) 140 F
Wetzel Dog Bites, hot case (bottom) 125 F
Beverage Air, Ambient, 38 F
Pepperoni and Cheese Pretzel, hot case, (bottom) 117 F

#17. Multiple items below 135 F in hot case. Bagel dog bites, at 125 F, pepperoni & cheese pretzels, at 117 F. All PHF's must be maintained at or above 135 F.
Corrected: PHF's voluntarily discarded. Unit will be adjusted by manager immediately. No PHF's can be stored on bottom shelf until unit is maintaining temperature.

#41. Sani-bucket at 0 ppm QUAT.
Sanitizer of adequate concentration must be available during prep / service.
Correction: Bucket must be refreshed and test strips used to verify concentration.

NOTE: #17. Discussed with manager Shiree, removing solid metal plate on top shelf of hot case to facilitate heat transfer from lamps to second shelf. Either remove this plate, or adjust unit to maintain temperature of food items at 135 F and above.

Safeway #1503 - 520 Cleveland Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/1/2018 0 0 0 Gallon milk, walk in milk cooler, 37 degrees F
Produce, walk in produce cooler, 36 degrees F
Hot dogs in produce/open cooler, 41 degrees F

No violations noted at time of inspection.
Food Service Establishment - Deli 6/1/2018 0 5 5 #29- Adequate Equipment for Temperature Control
Hot case, wontons, 147 degrees F
Chicken fried, hot case, 152 degrees F
Large open top sandwich case, tomatoes, 34 degrees F

#29: Electronic small glass sandwich case thermometer not working. Corrected.

Note: New self serve wing bar temps all 145 degrees F minimum, ok. Follow procedure sheet regarding discards.

Note: No AFC Sushi yet.

Iron Rabbit - 2103 Harrison Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Polenta, cook line reach-in, R 35 F
Sliced tomatoes, prep top, R 38 F
Chopped romaine, cook line reach-in, L 38 F
Cab bisque, steam well, 185 F
Milk, bar walk-in, 38 F
Chopped romaine, walk-in, 38 F
Cooled rice, walk-in, 38 F

#41. Main dish washer @ 25 ppm chlorine. Ware wash sanitizer must be maintained at 50-100 ppm chlorine.
Correction: Adjust machine and verify concentration with test strips. Repair company contacted during inspection, please give me a call today after adjustment occurs.
41 cont. Multiple sanitizer buckets @ 0 ppm QUAT.
QUAT sanitizer concentration must be maintained between 150-400 ppm.

Corrected buckets all refreshed, tested at 300 ppm.

Note: #42. Always check interior lip of ice machine during wash, rinse and sanitize procedure.

Excellent cleaning of deli slicer in response to most recent inspection violation.

Added after inspection:
PIC left message at 1:48 indicating ware wash machine had been repaired (sanitizer had expired and was replaced). Concentration verified at 75 ppm per PIC.

Capital Daily Grind - 3900 Capital Mall Drive SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/30/2018 0 0 0 Whole milk, upright merchandizer, 39 F
Chai mix (liquid), home style fridge, 40 F
Sani-bucket, 50 ppm chlorine

No violations observed at time of inspection.

Note: Ware washing still occurring in hospital commercial kitchen. Please submit 2018 commissary agreement.

McDonald's - 1335 Cooper Point Rd SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/30/2018 0 0 0 3 Comp sink QUAT @ 300 ppm
Sani-bucket @ 100 ppm Chlorine

Chicken, cook temp, 187-191 F
Smoothie mix, drive through reach-in, 40 F
1 door prep refill reach-in Ambient, 32 F
Shredded cheese, 2 stack reach-in, 39 F
Front stack reach-in Ambient, 38 F
Fries, hot hold inset, 191 F
Beef patties, hot hold drawer, 165 F

No violations observed at time of inspection.

Note: #33. discussed storage of Canadian bacon (RTE) in same drawer as raw beef patties & shell eggs. Per corporate this practice is required, but contamination of RTE product is possible. Product moved to different cooler.

Location has not started par cooking of buttermilk chicken tenders yet.

Sonic - 1303 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 5/30/2018 10 0 10 #06- Adequate Handwashing Facilities
Sani-bucket @ 300 ppm QUAT.

Chili, steam table, 157 F
Burger, cook temp, 171-189 F
Cheese (shredded), condiment well, 40 F
Sliced tomatoes, prep top, 38 F
Hot dog, stacked 1 door reach-in, 38 F
Sliced tomatoes, walk-in, 38 F

#6. Hand wash sink closest to drive-in blocked by trash can and multiple brooms. Hand wash sinks must remain accessible at all times.
Corrected: Brooms and trash can removed.

NOTE: #42. All utensils / food contact surfaces must be washed, rinsed, and sanitized every 4 hours (this includes milk shake spindles).

Tugboat Annie's - 2100 West Bay Drive #3

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/30/2018 25 8 33 #19- No Room Temperature Storage
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#43- Nonfood-Contact Surfaces Maintained and Clean
Sani-bucket @ 200 ppm QUAT
Back of house ware wash @ 50 ppm Chlorine

Beef patty, cook temp, 171-189 F
Tarter sauce , 2 door under counter reach-in,40 F
Sliced tomatoes, front prep top, 40 F
Diced tomatoes, cook line prep top, 40 F
Cooked ribs, walk-in, 39 F
Clam chowder, steam well, 181 F

#19. Shredded cheese (previously left on counter) in reach-in at 66 F. Potentially hazardous foods must be maintained at 41 F and below.
Corrected: Cheese voluntarily discarded, will review rts policy with employees (manager).

#41. Bar ware wash machine @ 0 ppm chlorine. Sanitizer must be maintained at an adequate concentration (chlorine 50-100 ppm).
Correction: Contact Ecolab for service / repair immediately. Provide inspector with work order or invoice when complete and function / concentration is verified.

#43. Significant condensation on bottom of 2 door reach-in, Multiple floor tiles missing in cook line and dish pit area. Non-food contact surfaces must be maintained and cleaned.
Correction: 2-door reach-in is barely maintaining temperatures 41 F and below. Have unit serviced within 1 month of inspection-consider timeline for floor tile repairs. Not cleanable as is.

Note: #33. Packaged raw meats should not be stored on floor of walk-in, foods must be stored at least 6" off the floor, (currently on plastic trays on floor).

Boulevard Tavern - 2221 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/24/2018 0 0 0 No items noted.

Dish machine sanitizing rinse at 50-100 ppm Chlorine.
Contact sanitizer in sink at 50 ppm Chlorine
FW cards ok.

Panera Bread - 2525 CAPITAL MALL DR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/24/2018 10 3 13 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#43- Nonfood-Contact Surfaces Maintained and Clean
Sani-buckets 300 ppm quat
Ware wash 50 ppm Chlorine

Sliced tomatoes, salad prep front, 40 F
Sliced turkey, sandwich prep front, 40 F
Spinach, sandwich drawer, 44 F
Feta cheese, sandwich drawer, 45 F
Broccoli cheese soup, steam well, 192 F
Lettuce mix, crisper, 40 F
Tortolini, drive-up reach-in 41 F

#2. Two food worker cards missing. All employees must obtain a valid FWC within 2 weeks of hire.
Correction: Obtain and email confirmation within 2 weeks

#21. Several items in sandwich prep unit drawers above 41 F. PHF's must be maintained at 41 F and below
Corrected: Unit turned down / adjusted during inspection. Foods moved to walk-in.

#43. Area under salad and sandwich prep drawers observed with build-up and food debris. Non-food contact surfaces must be maintained and kept free of debris.
Corrected: Areas cleaned & wiped down during inspection.

NOTE#42. Discussed wash, rinse, and sanitize procedure for in-use blenders. Food contact surfaces must be washed, rinsed and sanitized every 4 hours.

Excellent hand washing and glove use observed during inspection.

McDonald's - 2430 93rd Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/23/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
10:1 Hamburger cook, 155-159 F
Chicken grill HH, 167 F
Shredded lettuce, 2-door, 38 F
Bagged lettuce walk-in, 39 F
Contact Sanitizer, 50 ppm Chlorine.

#41. Dishwashing sanitizer at >400 ppm quat. Must be 200-300 ppm. Have the dispenser unit serviced. Temporarily dilute with water and use test paper to maintain at proper concentration.

Panda Express #708 - 575 Trosper Road SW Suite A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/22/2018 15 0 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Ware wash sanitizer, 250 ppm QUAT

Shredded Cabbage, Walk-in cooler, 47 F
Peppers (cut), Walk-in cooler, 44 F
Fried rice, hot hold table, 155 F
Chow mein noodles, hot hold table, 171 F
Hot hold / steamed rice, hot hold cabinet, 152F
Beef, cold hold drawer, 38 F
Sani-bucket 200 ppm QUAT

#2. Two employees missing food worker cards.
Employees must obtain valid FWC within 2 weeks of hire.
Correction: Obtain and email inspector when complete, within 2 weeks.

#21. Multiple foods in walk-in above 41 F
PHF's must be maintained at 41 F & below.
Correction & corrected: Unit turned down during inspection.

Spoke with PIC (Joe) regarding catering events, at this time this Panda express location does not take or transport food to other locations. Large portions are made for the customer at time of order. If items have to be hot held until customer drives (usually only 10-15min) it is held in the Winsten hot hold cabinet.

*If off site catering-events never take place, consider removing your catering permit. You can contact me to do so.

Walgreens #12453 - 702 TROSPER RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 5/22/2018 0 0 0 Milk, walk-in cooler, 39 F

No violations noted at time of inspection.

Note: Rear dumpster area could use more frequent cleaning/ clearing.

Coffee Central - 6860 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/21/2018 0 0 0 Under counter milk fridge, 37 F
Sandwiches, salads, merchandiser, 39 F
Milk stock, homestyle fridge, 38 F

No items cited

Jack in the Box #8471 - 110 Trosper Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/21/2018 10 3 13 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#43- Nonfood-Contact Surfaces Maintained and Clean
Sausage patty, hot hold drawer, 170 F
Shredded lettuce, walk-in, 40 F
1/2 & 1/2, drive through reach-in, 40 F
Cheese, 1 door assembly prep top, 44 F
Shredded cheese, 1 door assembly reach-in, 40 F
Potato / pepper mix, 2 high cook line reach-in, 38 F
milkshake mix in machine, 38 F
Shredded lettuce, assembly prep top, 43 F
Quat sanibucket, 200 ppm



#2. Three food worker cars missing or expired. Employees must obtain valid FWC within 2 weeks of hire.
Correction: Obtain and provide verification to inspector within 2 weeks (contact provided).

#21. Cheese slices and shredded lettuce in assembly station prep top at 44 F and 43 F.
PHF's must be maintained at 41 F and below.
Correction: Items moved to walk-in cooler. Adjust unit to maintain prep top temperatures. Water from condenser unit dripping down onto bottom floor & collecting in unit. May be indicator of poor function.

#43. Assembly 1-door reach-in observed with food build up on door gaskets, water pooling on bottom, fairly significant food debris buildup in very back of unit. Non-food contact surfaces must be kept free of food residue and other debris.
Correction: Remove cold hold items & thoroughly clean unit.

Little Caesars - 704 TROSPER RD SW #122

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/21/2018 0 5 5 #34- Wiping Cloths Properly Used, Stored
Tomato sauce, pizza prep top, 38 F
Pepperoni, pizza prep top, 39 F
Sausage, 3 door reach-in, 36 F
Cheese, 3 door reach-in, 41 F
Pepperoni pizza, L hot box 143 F
Pepperoni pizza, R hot box 163 F
tomato sauce, walk-in, 38 F
Pepperoni pizza cook temp, 203 F

Quat sani-bucket 300 ppm

#34. No sanitizer buckets w/cloths set up, food prep was occurring during time of inspection.
Sanitizer buckets of adequate concentration must be available if food prep is occurring.
Correction: buckets set-up and tested.

Note: Back door must remain closed. Screen-in if AC / Ventilation not sufficient.

Mobil Gas #62512 - 701 TROSPER RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/21/2018 5 5 10 #02- Food Worker Cards Current
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Quat sani-bucket @ 200 ppm

Burrito, TRUE merchandiser, 41 F
Milk, Dairy cooler / Walk-in 34 F

REPEAT #2:. Multiple food worker cards missing, 1 expired.
Employees must obtain valid FWC within 2 weeks of hire.
Correction: Obtain cards and provide inspector with copies within 2 weeks.

REPEAT #42: Ice machine observed with pink / black / brown mold along front seam and side wall.
All food contact surfaces must be cleaned regularly. Increase cleaning frequency.

Note: Old, unused cups & lids by dumpster must be disposed of by next inspection ( Please discard as soon as possible).

Note: No hot items being made / held at this time.

Grocery 5/21/2018 0 0 0 F'real machine, ambient, 10 F
Milk, dairy walk-in cooler, 34 F

No violations observed at time of inspection.

Pizza Hut #028295 - 5765 LITTLEROCK RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/21/2018 10 0 10 #21- Proper Cold Holding Temperatures
Sani bucket quat, 300 ppm
Chlorine ware wash 50 ppm

Pepperoni, pizza prep top, 38 F
Diced tomatoes, pizza prep top, 36 F
Tomato sauce, pizza prep top, 38 F Rotini noodles, walk-in, 45 F
Sausage mix, walk-in, 49 F
Pizza meat balls, walk-in, 37 F

#21. Sausage mix in walk-in at 49 F, Rotini noodles at 45 F (may have been rinsed and or in process). Sausage mix, could not determine (per PIC) if recently in process. PHF's must be maintained at 41 F and below.
Corrected: lids of containers (both) removed so product could chill. Walk-in maintaining adequate temperatures.

Quality Food Centers #126 - 4775 Whitman Lane SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 5/18/2018 0 0 0

Safeway #1503 - 520 Cleveland Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 5/18/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Cheesecake, open top case 35 degrees F
Milk, under counter 40 degrees F
Whip cream, walk in cooler 38 degrees F

#41: Worker at 3 comp sink, using wash-sanitize-rinse sequence not correct. Wash-rinse-sanitize as shown on signs. Corrected order.

Wetzel's Pretzels - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/18/2018 25 0 25 #17- Proper Hot Holding Temperatures
Sani bucket @ 200 ppm Quat
Whipped cream cheese, 2 door True, 38 degrees F
Whipped cream cheese, 1 door Superior, 41 degrees F
Wetzel dog, hot case 131 degrees F
Pepperoni & cheese pretzel, hot case 117 degrees F

#17: Pepperoni & cheese pretzels at 117 degrees F and Wetzel dog at 131 degrees F in hot case. Light bulb burned out this morning. PHF's must be maintained at 135 degrees F and above. Correction: pepperoni & cheese pretzels voluntarily discarded. Wetzel dog moved to other functional side of unit. Unit requires immediate repair to broken bulb to maintain adequate temperatures. Email when unit has been fixed.

Note #42: Tongs used for handling food items must be washed, rinsed and sanitized every 4 hours.

Quality Food Centers #126 - 4775 Whitman Lane SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 5/18/2018 0 0 0 Milk, Dairy open display, 32.7 F
Eggs, cooler, 36 F
Bagged salads, open display case, 38 F
Cut melons, open display case, 40 F

No items cited.

Well maintained establishment

Menchie's - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Frozen Yogurt 5/18/2018 10 5 15 #06- Adequate Handwashing Facilities
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sani bucket at 100 ppm chlorine
Yogurt in juy2, walk in 39 degrees F
Cookies & cream, machine 5B, 37 degrees F
Shredded coconut, machine 4B, 35 degrees F
Mudslide, machine 3B, 35 degrees F
Sliced strawberries, 2 door upright reach in, 38 degrees F
Cool whip, front cold hold top, 37 degrees F

#6: Front counter handwash sink had no soap available. Obtain soap as soon as possible.

#41: Chlorine sanitizer test strips unavailable. Obtain and use.

Note #42: Cutting board with deep scratches & stains. Resurface and/or scour.

Aztec Lanes - 2825 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/18/2018 0 0 0 2-door reach-in cooler 36 F

No items cited.

No food products being prepared at time of inspection.

Quality Food Centers #126 - 4775 Whitman Lane SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 5/18/2018 0 0 0 walk-in coolers. 37 and 39 F
seafood, open display, 34 F
Meats, open display 37 F

Quat sanitizer, 200-300 ppm

Well maintained facility.

Mud Bay Coffee Company - 1600 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/18/2018 5 0 5 #21- Proper Cold Holding Temperatures
Sani bucket 300 ppm
Milk, outside container temp back merchandizer cooler 41 degrees F
Fruit cup with melon, grab & go naked cooler 43 degrees F
Wrapped burrito, naked cooler 45 degrees F
Milk, 2 door under counter reach in 41 degrees F
Smoothie mix, 1 door reach in 40 degrees F

#21: Fruit cup (strawberries, cut melon) at 43 degrees F and wrapped burrito at 45 degrees F in naked grab & go cooler. PHF's must be maintained at 41 degrees F or below. Correction: adjust unit to maintain adequate temperatures. Repair person contact during inspection. Provide inspector with adjustment invoice.

Olympia Coffee Roasting Co. - 1706 Harrison Ave

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/17/2018 10 8 18 #21- Proper Cold Holding Temperatures
#39- Single-Use and Single-Service Articles Properly Stored, Used
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sani-bucket @ >400 ppm

1/2 & 1/2, 1 door reach-in, 48 F
Milk, 1 door reach-in, 41 F
1 door reach-in Ambient, 46 F
Coffee, 1-door upright reach-in, 43 F

#21. 1/2 & 1/2 in 1 door reach-in at 48 F. Coffee in 1 door upright reach-in in shed at 43 F. Stripping around 1 door reach-in damaged & in need of replacement, may be contributing to cold holding issue. PHF's must be maintained at 41 F and below.
Corrected: 1/2 & 1/2 moved to upright reach-in, both units turned down. If not maintaining temps, these units must be repaired.

#39. Single use lids on floor in shed.
Single use items must be stored 6" off floor.
Corrected: Items moved.

#41. Sanitizer concentration in bucket > 400 ppm. (QR5 sanitizer label requires 200 ppm) Quat strips read >400 ppm as well.
Sanitizer concentration must be maintained at manufacturer label level. QR5= 200 ppm.
Corrected: Sanitizer diluted, test strips used to verify.



Olympia Grocery Outlet - 2100 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 5/17/2018 15 3 18 #14- Raw Meats Away from RTE Food; Species Separated
#21- Proper Cold Holding Temperatures
#47- Garbage, Refuse Properly Disposed; Facilities Maintained
Milk, dairy walk-in, 39 F
Ambient, produce display cooler, 39 F
Ambient, meat cooler display, 33 F
Ambient, Meat display #2, 39 F
Pepper Jack Cheese, Cheese case, 36 F
Ambient, yogurt case, 39 F
Ambient, grab & go cooler, 48-50 F
Front display cooler, 40 F
Front display, produce, 36 F

#14. Raw eggs stored over milk in dairy walk-in. Raw animal product must be stored in a way that prevents contamination of ready to eat products.
Corrected: Eggs moved to opposite side of cooler.

#21. Grab and go cooler ambient temp at 48-50 F. All PHFs must be maintained at 41 F and below.
Correction: Product volume decreased in areas stacked too high, mechanical called during inspection, unit adjusted this afternoon. Quarterly refrigeration maintenance will take place on Tuesday. Egg cooler ambient between 38-46 F, front layer of eggs removed.

#47. Dumpster lid open, lid stuck between / under plastic crates / pallets. Refuse must be stored in units so they are inaccessible to insects & rodents.
Corrected: plastic pallets moved, lid closed.

Note: Condensation on freezer walk-in dripping onto boxes / floor below. Consult refrigeration company about possible causes and remedies during visit on Tuesday. (5/22).

Taco Bell #31337 - 3815 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/17/2018 5 0 5 #21- Proper Cold Holding Temperatures
DW Sanitizer 50 ppm Chlorine

Diced tomatoes, shredded lettuce, top of prep 38-40 F
Mashed beans, steam table, 171 F
Ground taco meat, steam table, 167 F
Sausage, top of pizza prep, 38 F
contact sanitizer, 50 ppm Chlorine

#21. Container of pico de gallo in prep top at 44 F. This must be kept cold at or below 41 F.
Correction: Removed and replaced with new supply from walk-in.

Well maintained and organized facility.

Trader Joe's # 156 - 1530 Black Lake Boulevard Suite A102

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 5/16/2018 10 0 10 #21- Proper Cold Holding Temperatures
Milk, dairy walk-in, 40 F
Yogurt, dairy display case, 40 F
Pork roast, meat cooler, 39 F
Tofu, produce display cooler, 40 F
Flat bread sandwich, grab & go cooler 41 F
Brie, Cheese case, 45 F

#21. Cheeses in cheese case observed at 41-45 F. Potentially hazardous foods must be maintained at 41 F and below.
Corrected: Stacked cheeses were lowered (two layers max will be maintained), unit will be serviced within 1 week. Please provide inspector with work order/ invoice when maintenance occurs. (contact information provided).

Yukio's Teriyaki - 3430 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/16/2018 25 8 33 #16- Proper Cooling Procedures
#30- Proper Thawing Methods Used
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Chicken HH steam table, 147 F

#16. Par-cooked chicken cooled at 3 inches of food depth. Food depth must be at 2 inches to allow rapid and proper cooling.
Corrected: made to 2 inches.

#30. Approx 80 pounds of frozen chicken being thawed in insulated cooler at room temperature. Must thaw meats in refrigeratin-
Corrected.

#41. Dishes being cleaned were not immersed in sanitizer.
Correction: Sink was prepared with chlorine solution and dishes passed through it.

Trader Joe's # 156 - 1530 Black Lake Boulevard Suite A102

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/16/2018 25 5 30 #04- Hands Washed As Required
#34- Wiping Cloths Properly Used, Stored
Kimchi, sample / deli slider fridge, 40 F
Milk, front sample slider fridge, 38 F
Ware wash sink quat @ 300 ppm

#4. Employee observed donning gloves without washing hands after changing tasks during sampling. Hands must be washed before donning gloves if changing tasks.
Corrected: Employee instructed to wash hands, Observed.

#34. Sample area sanitizer bucket (quat) at 0 ppm. Quat sanitizer must maintain a concentration between 150-400 ppm.
Corrected: bucket refreshed, tested at 300 ppm/

Note: Bay of butter lettuce used for employee sampling left on counter- temped at 58 F. Potentially hazardous foods (even those used for employees) must be maintained at 41 F and below. Unable to determine how long product had been out. Product voluntarily discarded.

Stone Creek Wood Fired Pizza - 4138 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 5/16/2018 0 10 10 #34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Chlorine sanitizer > 200 ppm

Ranch dressing, prep table reach-in, 41 F
Tomatoes, prep top, (salad), 38 F
Spinach, pizza prep reach-in, 40 F
Merchandiser, ambient, 37 F
Shredded cheese, pizza prep top, 38 F
log, mozz, cheese, upright reach-in, 41 F
cooked sausage, upright reach-in, 40 F

#34. Wiping cloths stored outside of sanitizer buckets. Sanitizer wiping cloths must be kept in sanitizer buckets when not in use. Dry cloths used, with spray lysol sanitizer.
Only single use wiping cloths can be used with spray sanitizer. Sanitizer concentrations must be verifiable.
Correction: Wiping cloths moved to buckets. Bleach water will be used in spray bottles with single use wipes. (paper towels).

#41. Chlorine sanitizer concentration at >200 ppm. Chlorine sanitizer must be between 50-100 ppm, verified with test strips.
Corrected: Buckets diluted, test strips used for verifying concentration.

Note: Discussed methods to prevent bare hand contact when slicing pizza-employees are to wear gloves if BHC occurs. Pizza slicers must be washed , rinsed, and sanitized every 4 hou74rs- If wiping blade off slicer off, use single use cloth (paper towel) and prevent BHC.

Outback Steakhouse Restaurant - 2615 Capital Mall Drive SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/16/2018 0 13 13 #34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Quat bucket sanitizer, > 300 ppm
Ware wash (main) 167.3 F
Bar ware wash 75 ppm

Shredded lettuce, walk-in, 40 F
Cooled potatoes, walk-in, 38 F
Chicken breast, cooked temp, 167 F
Ribs, cooked temp, 181 F
Cooked mushrooms, saute' station drawer, 40 F
Mushrooms, bottom reach-in, fry station, 42 F
Raw chicken, bottom, reach-in, 40 F

#34. Sanitizer wiping cloths (2), one in kitchen, one in bar, out of buckets. Not currently in us.
Wiping cloths must be stored in sanitizer (when not in use).
Corrected: Cloths moved into sanitizer buckets.

#37. Ice cream scoops stored in 77 F water at ice cream station (had been in water overnight).
In-use utensils, must be stored at 135 F and above or at 41 F and below.
Corrected: Hot water unit turned on, utensils washed, rinsed and sanitized.

#42. Hobart observed with food residue/ particles, chipping paint.
Food contact surfaces must be washed, and sanitized after use, and surfaces must be smooth and easily cleanable.
Correction: Thoroughly clean mixer. Discussed replacement in the near future (within 3 months). Provide model number when replaced (contact info provided).

NOTE: #21. Raw mushrooms in under counter reach-in at fry station at 42 F , raw chicken at 40 F ambient 40 F. Unit turned down to maintain temperatures at 41 F and below.

Cook-line hand wash sink water at 134 F, adjust to below 120 F (between 100-120F).

Doos Donuts - 1621 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/16/2018 10 5 15 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Milk, front merchandizer, 45 F
Ambient , back re-stock merch, 40 F
Ice cream cooler / display ambient, 17 F
Chlorine sanitizer @ 50 ppm.

#21. Milk in front merchandizer at 45 F. All potentially hazardous foods must be maintained at 41 F and below.
Correction: Unit will be turned down, PHF's moved to back merchandizer.

#22. Probe tip thermometer not available. Probe tip thermometer must be available and used to verify food and equipment temperatures.
Obtain and use as soon as possible.

#41. Test strips for chlorine sanitizer not available. Test strips must be available and used to verify sanitizer concentrations.
Correction: obtain and use as soon as possible.

Note: Not making milkshakes until summer. Discussed washing procedure (wash, rinse, and sanitize paddles every 4 hours).

Discussed glove use (changing , timing, hand washing, when).

Coffee Central - 6639 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/15/2018 5 0 5 #02- Food Worker Cards Current
Milk, under counter , 41 F
Milk, 2-door, 38 F
Contact sanitizer, 50 ppm Chlorine,

#2. 2 Employees with expired FW cards.
Obtain renewed cards within 2 weeks.

Subway - Capital Mall Food Court #4

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/15/2018 10 0 10 #17- Proper Hot Holding Temperatures
#22- Accurate Thermometer Provided for PHF
Quat @ 300 ppm (ware wash and buckets)

Meatballs, steam well, 134 F
Tuna, prep top, 39 F
Spinach, prep top, 40 F
Sliced deli turkey, walk-in, 38 F
Merchandiser ambient, 36 F

#17. Meatballs in steam well at 134 F. Potentially hazardous foods must be maintained at 135 F and above.
Corrected: Unit turned up, meat balls at 147 F end of inspection.

REPEAT #22: Thermometer =/- 4 degrees, should be maintained to reach within =/- 2 degrees.
Correction: Re-calibrate or replace as soon as possible.

Note: #16. Discussed meatball cooling procedures. Continue cooling meat balls in walk-in in 2 inch pans, uncovered. Temp after 2 hours to ensure product has reached 70 F. Cover after product has reached 41 F or below.
Will provide cooling procedure handout.

Chuck E Cheese - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/15/2018 15 5 20 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Quat @ 200 ppm
Ware wash (chlorine) @ 100ppm

Green salad in salad bar, 41 F
Pizza, hot hold table, 146 F
Cottage cheese, front upright reach-in, 38 F
Shredded romaine salad mix, upright reach-in 44 F
Diced ham, front upright reach-in, 44 F
Tomato sauce, pizza prep 38 F
Garlic sauce, pizza prep top, 47 F
Garlic sauce, prep area on ice, 40 F
Canadian bacon, under counter reach-in pizza prep, 40 F
Blue cheese dressing, salad prep reach-in, 40 F
Romaine, salad prep top, 40 F


#2. Six food worker cars (FWC's) missing, 1 expired.
Employees must obtain FWC within 2 weeks of employment.
Correction: Obtain and provide copies to inspector within 2 weeks.

#21. Garlic sauce / butter on pizza prep top at 47 F. Diced ham and romaine in upright reach-in at 44 F.
All PHF's must be held at 41 F or below.
Corrected: Garlic butter voluntarily discarded, will switch holding area to middle of unit, and will not remove during prep. Diced ham and romaine moved to walk-in.

#42. Cheese slicer / shredder not cleaned after use, clean in place procedure not available, only using sanitizer on table unit.
Food contact surfaces must be washed, rinsed and sanitized every 4 hours.
Correction: Follow FDA deli slicer clean in place procedure (provided) when cleaning slicer.

Note: Discussed possible bare hand contact complaint with PIC.

Taco Time - 3501 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/14/2018 0 8 8 #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#43- Nonfood-Contact Surfaces Maintained and Clean
Chicken, cooked 165-201 F
Mashed beans, steam table, 181 F
Ground taco meat , steam table, 177 F
Ground taco meat cooked, 177-201 F
Contact Sanitizer, 200 ppm quat.

#40. Pails and buckets as original food containers can not be re-used for direct food contact. They can not be cleaned and sanitized thoroughly.

#43. The screws that fasten the handles of the hinged tops of the steam table are loosened to the point of falling out to potentially get in food. Tighten and torque these to prevent them coming out.

Rainier Grocery - 207 BINGHAMPTON ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 5/11/2018 0 0 0 Between hot dog packs and butter 1 lb. blocks in reach-in dairy, meat pack portion of walk-in fridge 37-40 "F

No beyond "best by" potentially hazardous foods where checked.
No toxics stored over , next to food, food equipment.
No dented, swelled cans, containers observed where inspected.

Note: Currently , signed unisex toilet room.
Note: #48 No hand wash sign in toilet room- Provided paper sign to post or can provide own sign

Correction: Post signage no later than 48 hours.

Note: Need to provide covered receptacle for all female or unisex toilet rooms. Currently open trash can only.
Provide within one week.

Note: Ice build up on bottom of door between walk-in fridge+ walk- in freezer door sweep fix for undersized door for opening needs improvement. evaluate and call to discuss improvement options you are considering.

Lighting low foot candles by beer, wine cooler reach-in fridge. Will need to check with light meter- may be ok. Some bottom shelving may be too low, closer than 6" from bottom shelf to floor-making difficult to clean under easily. Provide adequate clearance for cleaning under shelving .

Sandstone Café - 273 Sussex Avenue W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/11/2018 0 0 0 Gravy on Counter top hot hold, 161 F
5 pt burger check, 190-200 F
Cooks line make fridge: 34-40 sliced tomato, ham cubes
Wait staff 2 door salad make fridge, dressing, 39 F
3-door storage room fridge, buttermilk, 41 F
"Pepsi" reach-in fridge, milk, 40 F
Eggs (shell), burgers cooked to consumer's directions-menu has consumer advisory. Please provide copy of current menu. (Last one from 2002).

Note: 15. French toast egg pooling (shell egg) not for immediate service, use pasteurized egg product if preparing large batch of egg batter or not for immediate service. Left modified copy of older Raw Egg Safety Code Clarification.

Western Coffee Co. & Cafe - 297 SUSSEX AVE W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/11/2018 5 0 5 #21- Proper Cold Holding Temperatures
Milk: 2-door reach-in fridge, 37 F
Milk: 2-door under counter fridge, 39 F
dessert mini tarts in Randell counter top, 43-44 F

Note: 15. Need to check on crepe butter not made for immediate service being acceptable ( 2 eggs ) under raw egg safety section.

#21. Dessert mini-tarts, 43-44 F in Randell,
Correction: store cold hold foods at 41 F or less- in and out of unit- moved tart to reach-in 2-door tall fridge- will evaluate unit. please call when corrected.

Batdorf & Bronson Coffeehouse - 516 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/10/2018 0 3 3 #39- Single-Use and Single-Service Articles Properly Stored, Used
Milk, all under counter coolers, 39-40 F OK
Sandwiches, curved glass cooler, 40 F OK
Sandwiches, small cooler, back room 40-41 F OK

REPEAT #39: Like last year, compostable cups in boxes stored directly on floor.
Correction: Store on shelf or pallet.

Quality Food Centers #126 - 4775 Whitman Lane SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/10/2018 25 0 25 #16- Proper Cooling Procedures
Chicken, cooked, 191-200 F
Sliced tomatoes, prep fridge, 37 F
Chicken salad, deli display, 35 F
Contact sanitizer, 300 ppm quat.

#16. Pulled / shredded chicken combined with chicken quarters to cool in walk-in were compiled at about 3 inches food depth.
Temperature was 53-60 after 2 hours of cooling.
Foods must be cooled at 2 inch food depth.
Corrected: Re-arranged

Well 80 Artesian Brewing Co - 514 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/10/2018 0 0 0 Sliced tomato, open top cooler, 37 F OK
Under range cooler, steak, 38 F OK
Steam Table, cheese sauce, 152 F OK
Walk-in cooler, salad, 37 F OK

Note: Required added ceiling lights above bar to be installed within 1 month.

Baskin Robbins #4306 - 3010 Harrison Avenue W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 5/9/2018 5 5 10 #14- Raw Meats Away from RTE Food; Species Separated
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Mango puree- under counter reach-in, 41 F
Chlorine sanitizer @ 100 ppm

#14. Raw bacon and shell eggs stored in reach in cooler (employee food).
Raw animal proteins must be stored in a way that prevents cross contamination of RTE foods.
Correction: Obtain and use a separate refrigerator for employee food items, and always store raw proteins away from ready to eat foods. Obtain employee refrigerator and label as employee use only within 30 days.

#42. Cake cutting knives (2) stored next to the hand wash sink. Food contact surfaces must be protected from cross contamination during storage.
Correction: Knives removed, washed, rinsed and sanitized.

Note: Maintain separation between single use food service items and non-food related equipment (gloves, hammer, etc in dry storage area).

Note: Plastic shield 2nd from left needs repair, cracked and duct taped.

Subway - 1001 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 5/9/2018 0 17 17 #34- Wiping Cloths Properly Used, Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#44- Plumbing Properly Sized, Installed, and Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Tomatoes ( sliced ) walk-in, 38 F
Tomatoes ( sliced ), prep table, 38 F
Shredded lettuce, prep top, 40 F
Soup, steam table (R) side, 178 F
Meatballs, steam table on prep side, 171 F
Juice, merchandizer, 41 F

#34. No sanitizer bucket in front service area and sanitizer of adequate concentration must be available in all food prep areas.
Correction: Discussed potential storage area for bucket, end of prep line will work best. Provide adequate sanitizer during all hours prep / service occurs.

#42. Produce slicer observed with debris, after being washed rinsed and sanitized.
Food contact surfaces must be clean and free of debris.
Corrected: Slicer re-washed, rinsed and sanitized.

#44. No back flow device on beverage dispenser. All beverage dispensers must be equipped with a back flow device.
Correction: Contact a plumber or certified backflow inspector to install device within 90 days of inspection. Provide work order to inspector when complete, contact information provided. (email or fax).

#48. Area under soda / beverage dispenser not thoroughly cleaned. Non food contact surfaces and facilities must be cleaned & maintained.
Correction: Thoroughly clean and organize that area.

Note: Continue to store employee items in correct back area.

Board & Brush Olympia - BLDG H - 6541 SEXTON RD NW, Suite 101

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment (grocery only-no food prep) 5/4/2018 0 0 0 Sandwich, 1 door reach in merchandizer 41 degrees F
Merchandizer ambient, 36 degrees F

Note: Sandwiches now purchased from Safeway, transported in cooler with ice to establishment, and cold held in 1 door merchandizer.

No violation noted at time of inspection.

Giddy-Up Coffee Corral - 724 Sussex Ave East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/4/2018 5 3 8 #22- Accurate Thermometer Provided for PHF
#37- In-use Utensils Properly Stored
True 2 sliding glass door fridge, milk, 39 degrees F
Bev Aire under counter fridge, milk, 37 degrees F

#22: Food probe thermometer check, mine says 40 degrees F, yours reads 50 degrees F. Provide accurate food probe thermometer as soon as possible, no later than 48 hours.

#37: Ice cream scoop handle in contact with ice. Store scoop so handle doesn't contact ice, in food grade container or on clean food contact surface.

Island Market - 3403 Steamboat Island Road NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/4/2018 10 5 15 #21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Chlorine sanitizer >200 ppm
Shredded cheese, left pizza prep top 41 degrees F
Tomato sauce, right pizza prep top 41 degrees F
Canadian bacon, undercounter prep reach in 40 degrees F
Corn dog, hot case 163 degrees F
Pizza, pizza hot case 137 degrees F
Bagged lettuce, produce island display 48 degrees F

#21: Multiple bagged, cut washed ready to eat lettuce and spinach mixes above 41 degrees F in produce island display case. PHF's must be maintained at 41 degrees F or below. Spinach, romaine, salad mix, tofu, string cheese and protein packs moved to dairy walk in to chill.

#41: Sanitizer bucket chlorine at greater than 200 ppm. Test strips must be used to verify sanitizer concentrations. Corrected: Sanitizer diluted and will begin using strips.
Grocery 5/4/2018 0 0 0 Cheese, dairy cooler 40 degrees F
Butter, dairy cooler 38 degrees F
Raw beef (wrapped), meat cooler 38 degrees F

No violations noted at time of inspection.

Steamboat Coffee Shop - 3403 Steamboat Island Road NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/4/2018 10 0 10 #06- Adequate Handwashing Facilities
Chlorine sanitizer at 100 ppm
Warewash at Island Market
Milk, Turbo Air cooler 40 degrees F
Cold brew, Turbo Air cooler 39 degrees F

#6: Dirty utensils stored in hand wash sink. Hand wash sinks must be used for handwashing only. Corrected: Utensils moved

Subway - 698 E. Sussex Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/4/2018 0 0 0 Walk in fridge between wrapped stacked salami, 38 degrees F
Slided ham & other PHF checked on prep line 39-41 degrees F
Back counter under counter fridge: egg omelet 39 degrees F
Self serve frig, single serve milk, ambient air 37 degrees F
Meat balls in marinara sauce, 161 degrees F
Clam chowder 165 degrees F

No violations noted at time of inspection

Subway - 6541 SEXTON RD NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/4/2018 5 0 5 #21- Proper Cold Holding Temperatures
Quat at 300 ppm
Meat balls, steam table 178 degrees F
Turkey, undercounter reach in top shelf, 43 degrees F
Roast beef, undercounter reach in 44 degrees F
Chicken, undercounter reach in 41 degrees F
Spinach prep top 40 degrees F
Tomatoes, undercoutner reach in left side 40 degrees F
Chicken walk in cooler 37 degrees F
Juice, front merchandizer 41 degrees F

#21: Roast beef & turkey on top and middle shelves of undercounter reach in above 41 degrees F. PHF's must be maintained at 41 degrees F or below. Corrected: out of temp items moved to walk in, unit turned down.

Note #46: Exhaust fan, in bathroom, not indicated on approval plans, and not functional during inspection. Exhaust fans are required in toilet facilities for ventilation. Contact inspector about repairs if they occur.

Jack in the Box #8424 - 520 Plum Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/4/2018 5 0 5 #02- Food Worker Cards Current
5 pt. 1/4 beef patty, 169 F OK
hot hold trays, (all) 149 F, Ok

#2. 2 worker's food worker card expired recently.

Obtain current cards ( copies) by May 18, 2018


Hotel RL - 2300 Evergreen Park Drive

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Coffee Kiosk 5/3/2018 0 0 0 Quat at 200 ppm
1/2 & 1/2 in undercounter reach in 40 degrees F
Almond milk back merchandizer 40 degrees F
Ambient, small non-PHF merchandizer 42 degrees F

No food/beverage service observed at time of inspection.

No violations observed at time of inspection.

TESC - Einstein Bagels - Seminar II Building

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/3/2018 10 0 10 #21- Proper Cold Holding Temperatures
Yogurt parfait, grab and go cooler, 46 F
Chicken salad, grab and go cooler, 48/ F
Fruit cups (melon, berries), grab and go cooler, 43 F
Milk, under counter reach-in, espresso station, 40 F
Cream cheese, prep top, 36 F
Shredded romaine, under counter reach-in, 40 F
Cooled spinach, upright reach-in, 38 F
Quat @ 300 ppm

REPEAT #21: Multiple food items in grab and go cooler out of temp. (Sliced melon, fruit cup, chicken, salad, yogurt parfaits). PHF's must be maintained at 41 F and below.
Corrected: All out of temp food items voluntarily discarded. Will develop new plan for storing PHF's or this unit will be replaced. Provide documentation of time as a control or equipment replacement should either occur.

NOTE #33: Note: Only individually wrapped straws may be available in patron self service area.

Hotel RL - 2300 Evergreen Park Drive

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/3/2018 70 13 83 #02- Food Worker Cards Current
#14- Raw Meats Away from RTE Food; Species Separated
#16- Proper Cooling Procedures
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#43- Nonfood-Contact Surfaces Maintained and Clean
Quat sanitizer 200 ppm
Ware washer 100 ppm
Kitchen ware washer at 165 degrees F
Sliced tomatoes, cook line prep top 50 degrees F
Shredded cheese, cook line prep top 48 degrees F
Cooled pork belly, under counter reach in, cook line 40 degrees F
Breaded chicken, cook temp 185-191 degrees F
Cooked potatoes, stove top 91 degrees F
Milk in merchandizer 40 degrees F

#2: 2 FWC expired and 2 missing. Obtain and provide copies to inspector via email within 2 weeks.

#33: Raw chicken being cut on produce cutting board, raw chicken bits on counter, surface not cleaned after use. Food surfaces must be cleaned and sanitized after preparing raw animal protein products.

#33: Glass jars (multiple) with topping and granola uncovered on bottom shelf of two door upright reach in. Foods stored in a refrigerator must be covered to prevent possible cross contamination.

#43: Area behind cold hold drawer very dirty, used rag and food particles/scraps behind drawer. Water dripping from drawer housing. Non-food contact surfaces must be properly cleaned and maintained.

#42: Deli slicer observed soiled, and with meat/food residue still adhered after cleaning. Food contact surfaces (deli slicers specifically) must be washed, rinsed and sanitized every 4 hours while in use or after using for raw product.

#19: Cooked potatoes on cook line at 91 degrees F. PHF's must be maintained at 135 degrees F and above, unless using times as a control. Product voluntarily discarded.

#14: Raw chicken and beef stored next to ready to eat foods. Pork, raw eggs stored above ready to eat food sliced cucumbers in upstairs walk in. Raw animal products must be stored in a way that prevents cross contamination of RTE foods.

#16: Improper cooling. 2" pans of chowder cooling stacked on top of one another. Cooling must be done using an approved method, and cannot be covered until foods reach 41 degrees F or below.

#21: Multiple PHF's stored above 41 degrees F in cook line prep top unit. PHF's must be stored at 41 degrees F or below.

Re-Inspection:

Re-InspectionDate: May 07, 2018 Results: Tomatoes, cook line prep top 48 degrees F
Shredded cheese, cook line prep top 48 degrees F
Capers, cook line prep top 38 degrees F

Re-inspection notes:

(#33): no cross contamination of food surfaces observed. Note: remind staff to keep personal items off of food contact surfaces.

(#14): No raw products stored above or in close contact with ready to eat items observed.

(#16) Proper cooling techniques observed.

(#21) Prep top unit maintaining temperatures 41 degrees F and below. Recently prepped tomatoes & cheese, were moved to reach in to re-chill.

Evergreen Valley Grocery - 9347 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 5/3/2018 0 0 0 Reach in area of food stuff walk in between 2 one lb pack of hot dogs, 41 degrees F
Ambient air temp varies from 40-41 degrees F

Monitor walk in fridge temps with increasing warmer weather outside.

No violations noted.
Food Service Establishment 5/3/2018 5 5 10 #22- Accurate Thermometer Provided for PHF
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Chicken fillet and most of other hot hold items 140 degrees F
Cold hold enclosed display fridge, single serve dressing, 39 degrees F
Reach in fridge corn dog, 39 degrees F

#22: Comark food probe therm in disrepair & low battery, button securing battery button missing & low battery when pushed in. Provide replacement for Comark.

#41: No bleach detected in counter wipes bucket, change sanitize solution to maintain clean sanitizer water, 50-200 ppm bleach, if in doubt, use your test strips.

Bayview Market Place - 516 West Fourth

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 5/3/2018 0 0 0 Fish, seafood walk-in cooler, 34 F OK
Salmon, glass case, 37 F OK
Hams, open top with cover, 40 F OK
Chowder, 167 F Ok

Good, None noted.

Note: Confirmed meat saw completely cleaned each 4 hours since not in chilled room.
Grocery Stores and Confectioneries 5/3/2018 10 0 10 #06- Adequate Handwashing Facilities
Gallon Milk, walk-in cooler, 37 F OK
Kombucha Tanks, under counter taps, (2), 41 F max. OK
Produce (lettuce) walk-in cooler, 40 F OK

#6. Hand sink downstairs restroom (women's) only 62 F after running 5 minutes, must be 100 F minimum. Adjust mixing valve so 100 F is achieved.
Do this as soon as possible.
Food Service Establishment 5/3/2018 0 0 0 Soups, self-serve, (3) 160-164 F OK
Corn Dogs on hot table, 147 F OK
Customer (Round), Milk case, <40 F OK
Soft Cheese, 2 open top cases (all) 41 F Max OK

Good, None noted.
Espresso 5/3/2018 10 5 15 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#21. Older Gallon milk in 2-door cooler is 47 F; 41 F is required.
Service immediately.

Call inspector when serviced and temperature is 41 F or less.

#29 No refrigerator thermometer-
Purchase immediately.
Bakery 5/3/2018 0 0 0 Cheese sauce, glass case, 38 F OK

Good. None noted.

Evergreen Valley Espresso - 9347 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Espresso) 5/3/2018 0 8 8 #34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
Partial gal, unopened gallon of milk in under counter reach in, 42 degrees F. Turn down thermostat, needs to be 41 degrees F or less
Milk in tall reach in glass door fridge 35 degrees F

#34: Counter wipes bucket solution, no QAC detected. Provide clean sanitizing solution for counter wipes, nozzles of espresso unit wipes for storage of cloth in between uses.

#37: No ice, water turbid for stirring spoon container for storage of stirring spoons between use. Correction: provide ice as needed for water in stirring spoon container used to hold spoons between uses.

Hawley's Gelato & Coffee LLC - 511 Washington St SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Bakery & Espresso) 5/2/2018 0 3 3 #39- Single-Use and Single-Service Articles Properly Stored, Used
Gallon milk under counter 40 degrees F

#39: Paper towels in plastic wrapper stored directly on floor. Corrected: moved to shelf.

Note: New fudge case looks satisfactory.

Pizza Time - 112 NE Jefferson Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/2/2018 0 0 0 Pizza hot case 136 degrees F
Open top case chicken 37 degrees F
Walk in cooler, sausage 39 degrees F

Note: In process of replacing with cleanable tiles.

Thai Pavilion - 303 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/2/2018 40 0 40 #19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
Rice, 167 degrees F
Wait staff home style cooler, no perishables, ok

REPEAT #19: Like last inspection, sprouts (63 degrees F) were stored on counter. Correction: placed in refrigerator as required.

#21: In storage room, 2 door cooler, items (soybean paste) only 47 degrees F; 41 degrees F or below is required. Adjust/repair immediately.

#22: No cooks probe thermometer 10-220 degrees F range or electronic found. Purchase immediately.

Call inspector when cooler fixed, thermometer purchased.

Dos Hermanos Mexican Kitchen - 222 Capitol Way N, Suite #108

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 5/2/2018 25 5 30 #16- Proper Cooling Procedures
#33- Potential Food Contamination Prevented
Diced beef, steam table 170 degrees F
Walk in cooler (all), 39 degrees F

#16: In walk in cooler, refried beans are 72-138 degrees F, over 4 inches deep. Correction: food must be 2 inches deep, uncovered. Transferred to shallow pans after an estimated 30 minutes.

#16: Cubed beef in cooler, 72 degrees F, also placed in 2 inch pan.

#33: Bar mixer containers placed into drink ice. Correction: moved into larger containers to prevent possible contamination.

Country Joe Deli Mart - 16430 Ordway Drive SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/1/2018 5 0 5 #17- Proper Hot Holding Temperatures
Burrito in single glass door 6-7 ft tall reach-in fridge, 38 F
Corn Dogs on hot hold, 130-135 F All others checked were 137-148 F
between single serve ranch dressing pouches 40 F in small under counter fridge.

#17. Corn dogs on hot hold 130-133 F - shall be 135 F or more. First item deep fried for lunch. Re-heated in microwave oven to at least 185 and turned up thermostat on that side of hot holding unit. Monitor foods on hot hold- recommend every half hour.

Note #46: Has put signs in toilet room to tell users of toilet to deposit feminine products, paper towels and toilet paper into trash can, no toilet. Toilet paper not ok, will remove / tape over toilet paper part of signs.

Pho Tai - 805 College St, Suite A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/1/2018 30 5 35 #14- Raw Meats Away from RTE Food; Species Separated
#16- Proper Cooling Procedures
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Chlorine sanitizer 50 ppm
Warewash 50 ppm (chlorine)
Chicken (cooked), prep under counter reach in 44 degrees F
Pork (cooked), prep under counter reach in 44 degrees F
Milk, front homestyle fridge 38 degrees F
Bean sprouts, prep top 39 degrees F
Crab wonton filling, walk in 43 degrees F

#14: Raw product stored over ready to eat products. Raw beef stored over ready to eat carrots in walk in. Coconut milk (open cans) stored next to raw chicken in undercounter reach in on cook line. Raw animal proteins must be stored in a way that prevents cross-contamination of ready to eat food. Corrected: products moved away from each other in both locations.

#16: Improper cooling. Chicken, pork and rice noodles observed in prep area under counter reach in at 44 degrees F and 45 degrees F. No cooling temperature records available, other items in reach in ware under 41 degrees F. Cooked food items must reach 41 degrees F or below within 6 hours of cooking. Items were cooked the previous night. Corrected: rice noodles, pork and chicken were all discarded. Cooling procedures discussed and reviewed.

Note #16: Walk in ambient temperature at 43 degrees F. Unit was turned down during inspection and reached 33 degrees F at end of inspection.

#42: Deli slicer used for raw meat and produce observed with meat debris after being cleaned. Food contact surfaces must be washed, rinsed, and sanitized between raw and ready to eat products. Corrected: re-washed, rinsed and sanitized. Reviewed clean in place procedures.

Note #19: Tapioca (boba) held at room temperature. This procedure ok per manufacturer label for six hours. Boba is made 2x/day and thrown away at night. Provide written procedure to inspector within 2 weeks.

Country Joe Deli Mart - 16430 Ordway Drive SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 5/1/2018 0 0 0 Hot dog packs, 40-41 F

between 1 lb. blocks of butter - walk-in fridge probe thermometer by butter , hot dogs, milk the monitoring thermometer read 39 F


Drain field walk over: no signs of surfacing sewage.

No beyond "best by" date for PHF or non PHF where checked.
No toxics stored over, next to food or food accessories
No dented or swollen cans or other containers observed on shelves.

Well organized and relatively clean store.

Café Elite - 706 Yelm Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/1/2018 15 5 20 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#34- Wiping Cloths Properly Used, Stored
Sandwich 2 door tall reach in 37 degrees F
Sandwich under counter fridge beneath cash register 39 degrees F
Milk under counter fridge beneath espresso machine 39 degrees F

#2: 3 of 6 food worker cards on bulletin board expired.

#6: Nozzles, stirring spoon in bottom of hand wash sink. Hand wash sinks are for hand washing only.

#34: No sanitizer detected on nozzle wipe cloth. 100-200 ppm in counter wipes bucket.

Espresso Stop Yelm, LLC - 1008 YELM AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/1/2018 5 5 10 #21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
1 full gallon milk, Everest 2 glass sliding door fridge 42 F, Also ambient air temp, 42 F
2 door under counter fridge - 1 partial and 1 full gallon of milk checked, 43 F

#21. Milk in Everest reach-in & U-star under counter fridge greater then 41 F- shall be 41 F or less.
Correction: Lower thermostat and monitor.

#41. No sanitizer test strips- provide bleach test strip since you are using bleach as your sanitizer.

Note #37. 1 of 2 stirring spoon between use ice bath storage containers lacked ice. These containers need to have some ice in them at all times. Monitor & change out , add ice as needed.

Note #33 Syrup bottles in shipping box stored on floor in toilet room.
Correction: Remove and do not store food or single use or other food equipment in toilet room.

Note #46. No covered receptacle in toilet room. Unisex & female toilet rooms are required to have covered trash receptacle or similar- Provide cover for current receptacle or similar.

Note: #38 Blender cleaning , storage after 1st use: Either 1) wash, rinse and sanitize after each use, or 2) Wash / Rinse, rinse with fresh water and then store between uses in under counter fridge. (adjust shelf and add a tray for holding tops and the same / another that holds containers so it doesn't drip. If not continually busy or 3) just wash , rinse , rinse continue to use. For the last 2 options, wash, rinse and sanitize a minimum of every 4 hours.

Note: #41. Recommend tray be provided with small amount of sanitizing solution (50-100 ppm bleach at most) for storage of nozzle wipe cloth between uses, separate than counter wipes bucket.

Note: for items noted needing to be done on assessment inspection report have been completed.

Tacos Gaby # 2 - Mobile Unit / 307 Yelm Ave E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 4/28/2018 0 0 0 Diced tomatoes, sour cream, top of prep, 38,36 F
Egg and bacon mixture, cooked, 167 F
Chopped beef, steam table, 149 F
Mashed beans, steam table, 167 F
Contact sanitizer, 50 ppm chlorine.

No items cited.

Blue Heron Bakery - 4419 Harrison Ave Suite 108

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 4/27/2018 0 10 10 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Chlorine sanitizer at >200 ppm
Warewash 153.3 degrees F
Milk, under counter reach in (front) 40 degrees F
Soup, hot hold steam table 160 degrees F
Chicken salad, front cold case 38 degrees F
Salmon spread, prep reach in 40 degrees F
Bean soup, walk in 39 degrees F

#41: Chlorine sanitizer at >200 ppm, test strips not available. Thermal sanitizing warewash machine observed at 153.3 degrees F. Sanitizer strips must be available and used to verify correct concentration. Thermal sanitizing warewash machines must reach 160 degrees F. Correction: obtain and use test strips, repair or adjust warewash machine to reach adequate temperatures and verify. If repaired provide invoice or work order. Adjustment or repair to occur as soon as possible.

#42: Ice cream scoops observed being stored at room temperature, without adequate procedure for rotation/wash, rinse, sanitize. Food contact surfaces must be held at either 41 degrees F and below, or 135 degrees F and above, or washed, rinse and sanitized every 4 hours.

Notes: Continue monitoring FWC's, new employees must have in 2 weeks of employment.

Notes: Discussed on-going rodent/pest management program. No rodents/pest or sign observed at time of inspection.

Notes: Discussed using time as a control for hot case items (pizza). If using time as a control, develop written procedures and provide health inspector with a copy.

Note: Discussed recent BHC with RTF food complaint. Employee informed owner, and BHC procedures were discussed. Re-visited RTE/BHC regulations with owner during inspection.

Continue to clean and remove boxes/clutter from back storage area (flour, sugar, etc)

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment` 4/27/2018 5 5 10 #14- Raw Meats Away from RTE Food; Species Separated
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Sliced tomatoes, prep top 38 degrees F
Raw beef patties, prep reach in 40 degrees F
Milk, front but station reach in 40 degrees F
Ice cream mix, under counter reach in 39 degrees F

#14: Raw beef patties stored above ready to eat foods in prep area under counter reach in. Raw fish stored over cooked chicken breast in same area. Correction: raw products moved below and away from ready to eat foods.

#40: Zip log bas with frozen product in freezer showing signs of wear. Surfaces must be smooth durable and easily cleanable. Single use items (zip lock bags) cannot be used more than once.

Walmart Neighborhood Market (Store #4757) - 5100 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Bakery) 4/26/2018 0 0 0 No items cited

Shell - 706 Yelm Avenue E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/26/2018 15 5 20 #06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#6 REPEAT: Women's toilet room lacks warm water-light on light switch is on, evaluate / have serviced, if serviced , submit invoice, / report-provide hot water between 100-120 F, 138 F by end of inspection.

#17. Chicken fillet, corndogs, (lower, upper shelf, left side as facing unit door) 131-134 F, Burrito on right side: 138 F.
Owner turned up thermostat.

#41. No sanitizer test strips observed. Owner did not know where cook had put them.

Note: #2. Of 6 cards on site, all current, valid except Bonnie's.

Note: #47 Lid on dumpster open, bags not perforated yet (by birds etc.) Keep lids closed- will be given deficiency points if found again.

Red Robin Gourmet Burgers - 600 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/26/2018 10 5 15 #21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Quat sanitizer at 300 ppm
Large dishwasher chlorine 50 ppm
Bar warewash chlorine 100 ppm
Soup, steam table 183 degrees F
Salad mix, top cold hold drawer 48 degrees F
Shredded lettuce, cook line prep top 39 degrees F
Whole milk in bar reach in 38 degrees F
Raw hamburger patty, cold hold drawer 40 degrees F
Chicken patty, cook temp 181 degrees F

#21: Salad mix, beans and diced tomatoes above 41 degrees F in cook line cold hold drawers. PHF's must be maintained at 41 degrees F or below. Corrected: 48 degrees F salad mix was discarded, 44 degrees F salad mix and beans moved to walk in to chill.

#34: Multiple use towels and spray bottle disinfectant used to clean tables. If using spray bottle sanitizer, single use wiping cloths must be used.

Note: Dish pit area needs more frequent cleaning/clearing. Large build up of dirty dishes and equipment observed.

SPSCC Food Service Center - 2011 Mottman Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/26/2018 10 0 10 #21- Proper Cold Holding Temperatures
Spinach, prep top above reach-ins on hot line, 51 F
Shredded cabbage, prep top above reach-ins on hot line, 50 F
Seafood chowder, steam table in hot line, 171 F
Spinach, prep top in café, 48 F
Cooked hamburger patties, under counter reach-in, 38 F
Butter, bakery walk-in, 37 F

#21. Spinach, shredded cabbage being held on ice, observed at 51 F and 50 F in both kitchen and café cold-rails and prep tops. PHF's must be maintained at 41 F or below.
Corrected: Spinach and shredded cabbage moved to walk-in to chill. PHFs will be stored below in the under counter reach-in from now on. Spinach in café was discarded, all PHF's will be stored below in the under counter reach-in until prep top cold rail is repaired. cold rail repair is scheduled. Notify inspector of progress in 2 weeks.

Note: Continue monitoring cooling processes with sliced deli meats. Time marking is working well for your processes.

Note: Continue maintaining 18" space around hand sink and other equipment (Panini press) in café hot line. Monitor facilities and equipment. Leak in 3 compartment sink discussed.

Sous Vide observed being used for instructional purposes only. We were given sous vide procedure paperwork and will review and get back to you for approval.

Planned remodel occurring this summer, contact health department for plan review before beginning.

Hot Shotz - 6975 CAPITOL BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Espresso) 4/26/2018 10 0 10 #02- Food Worker Cards Current
#22- Accurate Thermometer Provided for PHF
Breakfast burritos in 2 door, 38 degrees F
Milk, left under counter, 36 degrees F
Contact sanitizer 50 ppm chlorine
Mango concentrate, right side fridge 39 degrees F

#22: Provide thermometer in right side Beverage Air milk in 2 weeks

#2: Employee with expired Food Worker Card. Obtain renewed card in 2 weeks.

Walmart Neighborhood Market (Store #4757) - 5100 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 4/26/2018 0 0 0 Bagged salad, open display case 38 degrees
Deli meats, open display case 39 degrees F
Sour cream, open dairy case 38 degrees F
Dairy walk in, ambient 34 degrees F
Eggs, carton display case 31 degrees F
Raw meats, open display case 29 degrees F

No items noted

Café Oly' at Olympia High School - 1302 North Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 4/25/2018 0 0 0 2-door home style fridge, ambient 50 F

Note: DW sanitizer at 50 ppm chlorine.

Starbucks #383 - 700 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/24/2018 0 5 5 #34- Wiping Cloths Properly Used, Stored
Spinach feta wrap, heated to 202 F
Milk under counter fridge, ambient, 37 F
DW machine sanitizing rinse, 169 F

#34. Quat Sanitizer in-use was less than 100 ppm. Must be maintained at 200-300 ppm. Use test paper to monitor it's strength.

Pizzeria La Gitana - 309 Yelm Avenue E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/24/2018 10 0 10 #21- Proper Cold Holding Temperatures
Pizza and other, make fridge, bin area shredded cheese, diced tomato: 37-40 F
Cabinet area: Sauce 36 F
Monitoring therm in cabinet read 36 F
Egg in cabinet area, ham pieces in bin area of fridge next to range 52-54F

#21. Egg in cabinet area , ham pieces in bin area of fridge next to range greater than 41 F. Standard, cold held potentially hazardous foods shall be 41 F or less.
Correction: Discard potentially hazardous foods between 41-135 for 4 hours or more. Operator did so . Call when serviced / repaired or replaced. (send info to inspector if replaced preferably before purchasing.)
Store PHF's in other fridges until fridge is fixed.

All other fridges operating at least 36-40 F when checked temp of food in them. All had accurate monitoring thermometers. Sausage type pizza temp just out of the oven: 188 F.

#16 Note: Marinara sauce not properly set up for ice cold hold. The two narrow sides of food holding not with ice. Provided larger outer container and iced down properly (ice on all sides & bottom) equal to product level by end of inspection.

#37. Note Between-use utensil storage ice-water container lacks ice & temp 42 F- Replaced container with fresh ice water & sent dirty utensils to be washed- replaced with clean ones. Monitor/ Maintain more routinely ice in ice water bath for this between use storage container.

Note: Having a stainless steel splash guard made for placement between hand wash sink and mech slicer. Also having customized stainless steel tray made for wood counter above mech dish washer (for air dry of dish ware). Will reseal wood counter when received.

Note: Operator had been monitoring fridge temps( saw documentation). Finding the fridge holding food above 41 F was shocking and unfortunate. However, operator understood I was documenting what was observed, but wanted me to note they had been working to catch the problem before it developed.

Olympia Food Co-op - 3111 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 4/24/2018 0 0 0 Packaged sprouts, produce display, 39-40 F

No items noted.
Food Service Establishment 4/24/2018 0 5 5 #44- Plumbing Properly Sized, Installed, and Maintained
Cut lettuce, salad bar, 38-40 F
Chowder, soup warmer, 167 F
Cottage cheese, salad bar, 41 F
Sushi, open display case, 39 F
DW machine sanitizing rinse, 161

#44. Drain line of vegetable prep sink terminates below the rim of the floor sink. It should terminate at least an inch above.

Lucky Lunchbox Express, The - 3000 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/24/2018 0 0 0 Shredded chicken top of prep, 41 degrees F
Milk under counter 38 degrees F
Egg & bacon sandwich display case 39 degrees F
Soups in cookers 167 and 171 degrees F
Contact sanitizer 50 ppm chlorine

No violations noted at time of inspection

Littlerock Saloon - 6520 128th Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment and Tavern 4/23/2018 15 0 15 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
Sliced tomatoes, walk-in cooler, 37 F
Cut lettuce top of 2-door prep, 38 F
Sanitizer, 50 ppm chlorine.

#6. This establishment does not have a separate and dedicated hand wash sink. A separate sink may be required to be installed.

#2. One employee FW card expired. Please obtain a renewed card within 2 weeks.

Nisqually Basin Youth Baseball - 16820 CANAL RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Concession Stand 4/21/2018 0 0 0 Hot Dogs on roller grill 146 F
(they don't serve until 165 F)
Chili sauce 153 F
Cheese sauce 148 F (from Gehil's machine)
Refrigeration area of Combo frige/freezer unit, 33 F ambient air, 34 monitherm

3rd compartment sink bleach solution, 100 ppm
Spray bottle with sanitizing solution, 200 ppm

Food worker cards current and valid for number of food workers.
Note: some are expiring soon. You can get a 3 year card if you renew before current card expires.

Very good operation.

South Bay Dickersons Co - Sky Pig 2 - Commissary: 619 Legion Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 4/21/2018 5 0 5 #14- Raw Meats Away from RTE Food; Species Separated
BBQ chicken, steam table, 174 F
BBQ pork, steam table, 199 F
Coleslaw, prep top, 40 F
Raw ribs in ATOSA reach-in 41 F

#14. Raw ribs stored above ready to eat pico de gallo container in two door ATOSA reach-in. Raw animal products must be stored below and away from RTE foods to prevent cross contamination.
Corrected: Ribs moved below on bottom shelf, away from pico de gallo.

Note: Continue monitoring sanitizer concentration with quat test strips.

No food prep occurring at time of inspection.

Gringo Maniac - 4525 INTELCO LOOP SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 4/21/2018 10 7 17 #21- Proper Cold Holding Temperatures
#45- Sewage, Wastewater Properly Disposed
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Rice, steam table, 139 F
Chopped assorted greens, prep top, 40 F
Shredded cheese, prep top, 40 F
Tomatoes, 2-door ATOSA reach-in, 47 F
Shredded chicken, 2-door upright reach-in, 39F

#21. Chopped tomatoes in 2 door ATOSA under counter reach-in at 47 F. PHF"s must be maintained at 41 F and below.
Corrected: Tomatoes prepped this morning at 6 am, moved to reach-in freezer to chill.

#45. Mop bucket observed full and very dirty.
Wastewater must be properly disposed of as soon as possible to allow water to be replenished for use.
Correction: Properly dispose of mop bucket water and refill.

#48. Calking issued around splash seal and 3 compartment sink has not been addressed per 7/14/16 pre-opening inspection requirements / conditions.

REMINDER: FWC will be expiring in July 2018, please renew at that time.

Village Mart Cooper Point - 3210 Cooper Point Road NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/20/2018 25 5 30 #06- Adequate Handwashing Facilities
#22- Accurate Thermometer Provided for PHF
#25- Toxic Substances Properly ID, Stored, Used
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Shredded cheese, dairy cooler 41 degrees F
Dairy/beverage cooler ambient 39 degrees F

REPEAT #6: Handwashing sink completely blocked with cardboard boxes and beverage containers. Not stocked with paper towels or soap. Correction: remove boxes and stock sinks

#22: No thermometer available. Correction: obtain thermometer and use to verify temperatures.

#25: Acetone nail polish remover, alcohol and assorted chemicals stored on food prep surface. Correction: move chemicals to approved location.

#41: Chlorine test strips not available. Correction: obtain and use test strips.

Note: per employee, hot case foot items available sporadically, but primarily in the mornings.

Due to repeat red item violation #6, a re-inspection will be required.

Re-Inspection:

Re-InspectionDate: May 10, 2018 Results: Corrected #6: hand wash sink cleared, available for use and fully stocked with soap, paper towels and warm water

Corrected #22: Thermometer available

Corrected #25: Hazardous chemicals moved from food prep surface.

Corrected #41: Chlorine test strips available.

Hot items not being provided currently.

Jimmy John's - 1200 Cooper Point Ste 410

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/20/2018 0 5 5 #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Roasted Turkey, walk-in 38 F
Tuna Mix, under counter reach-in, 35 F
Shredded lettuce, prep top, 38 F
Sliced tomatoes, prep top, 39 F
Shredded lettuce, under prep top reach-in 41 F

#42. Deli slicer clean in place procedure not adequate. food contact surfaces must be washed, rinsed and sanitized every 4 hours.
Correction: Disassemble, wash, rinse and sanitize every 4 hours, and provide office with company policy regarding CIP procedures within 2 weeks of inspection, and review policy immediately.

Note: All employee food worker cards must be on site in paper form and available for inspection within 2 weeks of hire.

Note: Walk-in repair acknowledged- observe for indications of equipment failure and or decrease in ability to maintain temperatures at 41 F and below. Repair as needed.

Village Mart Cooper Point - 3210 Cooper Point Road NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 4/20/2018 0 5 5 #33- Potential Food Contamination Prevented
#33: Fuel injector cleaner stored on same shelf with food items. Butane cans and lighter fluid stored next to candy. Chemicals must be stored below and away from food items to prevent contamination. Corrected: Candy stored away from lighter fluid, injector cleaner moved to correct area of store.

Olympia Food Co-op - 921 North Rogers

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 4/20/2018 0 0 0 See quick service inspection report for cold holding information / violations.

Facility appears clean and well organized, no violations observed at this time.
Food Service Establishment 4/20/2018 15 0 15 #02- Food Worker Cards Current
#14- Raw Meats Away from RTE Food; Species Separated
#21- Proper Cold Holding Temperatures
Cream cheese, cheese walk-in, 41 F
Cucumbers (whole, uncut), produce walk-in, 47 F
Broccoli (whole uncut), produce walk-in, 43 F
Spicy salad mix, produce grocery display, 44 F
Baby spinach, produce grocery display, 43 F
RTE ginger chicken, pre-made cold case, 43 F

#2. 4+ food worker cards expired.
All employees must obtain a valid food worker card within 2 weeks of hire.
Correction: Obtain valid FWC's and provide copies to inspector within 2 weeks of inspection. Contact information provided.

#14. Raw ground beef stored above non-intact muscle cuts of beef and pork in raw meat cooler. Raw animal proteins must be stored in a way that prevents cross contamination between species ( according to cooking temperatures).
Corrected: Raw ground beef moved below pork and beef products.

#21. Multiple food items being maintained > 41 F. Grocery produce case with spicy salad mix and baby spinach (cut and RTE) at 44 F and 43 F. Grab and go cold case items, ginger chicken at 43 F. Produce walk-in products, (cucumbers) at 47 F. Potentially hazardous foods must be maintained at 41 F or below.
Correction: Decrease volume of RTE greens in plastic bins, as well as number of organic salad mixes to allow adequate air flow and temperature regulation. Large produce box observed blocking fan in produce walk-in, remove to facilitate proper temperatures of 41 F and below.

No cheese prep occurring at time of inspection.

Walmart Neighborhood Market (Store #4757) - 5100 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 4/19/2018 25 0 25 #17- Proper Hot Holding Temperatures
Whole deli roasts in cold case 29-35 degrees F
Deli sandwiches in open display case 36 degrees F
Quat dishwash sanitizer at 30ppm

#17: Various packaged chicken pieces in hot open display shelves found at 119-133 degrees F. This included several cup containers of popcorn chicken. These were time marked to be about 2 hours. Corrective action: all under temperature chicken was disposed. Keep this PHF hot at 135 degrees F or more.

Grand Mound Shell - 19704 Old Highway 99 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 4/19/2018 0 0 0 Sandwich, merchandiser, ambient 31 F
Lunch packs, open deli case ambient, 28 F
Back upright ATOSA freezer, -9 F
Walk-in cooler, 38 F

No items noted.

Grand Mound Liquor - 19947 Highway 99 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores 4/19/2018 5 5 10 #22- Accurate Thermometer Provided for PHF
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Milk in merchandiser ambient, 39 F

#41. Quat sanitizer prepared too strongly at > 400 ppm. Must be 200-300 ppm. Obtain and use test paper to monitor.

#22. Provide thermometer for merchandiser cold-hold the dairy products.

McDonald's - 2611 West Harrison

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/17/2018 5 8 13 #14- Raw Meats Away from RTE Food; Species Separated
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
#37- In-use Utensils Properly Stored
Chicken nuggets, hot hold inserts 149 F
Raw beef patty, cold hold drawer, 38 F
Raw chicken, cold hold drawer, 40 F
Raw beef patties, walk-in, 40 F
Yogurt front merchandiser, 40 F
Beef patty, cook temp, 160-171 F

#14. Raw shell eggs stored in upright reach-in above ready to eat yogurt and granola parfaits.
Raw animal products must be stored away from ready to eat foods to prevent cross contamination.
Corrected: Parfaits moved to a different part of reach-in, away from eggs.

#32. Back door of establishment propped open during inspection. Entrances must be controlled and maintained to prevent entry of rodents.
Corrected: Door closed.

#37. Ice scoop observed in ice storage area. In use utensils must be stored in a way that prevents contamination (from handle).
Corrected: Ice scoop removed, washed, rinsed and sanitized.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/17/2018 0 0 0 Shredded lettuce, prep top, 39 F
Sliced tomatoes, prep top, 38 F
Shredded lettuce, under prep reach-in, 41 F
Onions, steam table, 156 F
Hamburger patty, cook temp, 170-180 F
Hamburger patty, walk-in, 38 F

No violations observed during inspection

Note: Review beverage dispenser back flow certification history / file. Provide copy of up to date servicing invoice to inspector via fax or email within 2 weeks of inspection. Contact information provided.

Western Meats - 4101 Capitol Boulevard S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 4/17/2018 0 0 0 Line meat display coolers 17-20 F
Walk-in cooler, ambient 32 F

No items noted.

Note: Thank you for the modification that improved cured meats and raw meats separation.

Twister Donuts - 2302 4th Ave E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 4/17/2018 0 7 7 #34- Wiping Cloths Properly Used, Stored
#49- Adequate Ventilation, Lighting; Designated Areas Used
Merchandisers with milk, 38 and 39 F

#34. Chlorine sanitizer made too strong at greater than 200 ppm. Must be 50 ppm.
Obtain test paper to monitor.

#49. Tube light lamps need coverings or shields. Complete within 4 weeks.

Royal Bean Coffee - 703 Tumwater Boulevard

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 4/17/2018 0 8 8 #34- Wiping Cloths Properly Used, Stored
#46- Toilet Facilities Properly Constructed, Supplied, Cleaned
Under counter milk fridges, 39 and 38 F

#46. Remove items in the way of restroom door to allow it to self-close.

#34. Quat sanitizer prepared too strong at greater than 400 ppm. Must be 200-300 ppm. Use test paper to check and monitor.

Note: Floor scheduled to be painted this summer.

B & B Market - 7706 Old Highway 99 SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/16/2018 30 10 40 #17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Burritos and Hot pocket pizzas in display case, 124 F
Chicken Tortillas in merchandiser fridge, 43F

17. Burritos and hot pockets pastries in hot display case at 124 F
These PHF's must be hot held at 135 F and above. Discarded.

#42. In-use utensils have grime debris buildup (tongs). Clean and sanitize every 4 hours.

#21. Chicken and cheese filled tortillas in merchandiser in back at 43 F. These and other PHF's in this unit must be cold held at or below 41 F.
Adjusted thermostat to lower temperature.

#32. Evidence of rodent presence. ( droppings and damaged material) work with a pest control operator to eradicate completely within 6 weeks.

Subway - 5729 Littlerock Road SE Suite 101

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/13/2018 35 10 45 #02- Food Worker Cards Current
#04- Hands Washed As Required
#21- Proper Cold Holding Temperatures
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Sweet onion chicken, prep top, 40 F
Grilled chicken patties, prep top, 41 F
Spinach, prep top, 41 F
Meat balls in steam table, 157 F
Tomatoes in under counter reach-in, 43 F
Tomatoes, prep top, 40 F
Shredded lettuce in walk-in 39 F
Sliced turkey breast in walk-in, 38 F

#2. One employee working without a valid FWC.
All employees must obtain a FWC within 2 weeks of employment.
Correction: Obtain FWC and provide a copy to inspector (via fax or email, contact information provided) within 2 weeks of inspection.

#4. Employee observed handling money, then moving to sandwich prep without washing hands. Observed employee washing hands for less than 20 seconds.
Hand washing must occur when changing tasks and must last for at least 20 seconds.
Correction: Employee instructed to wash hands between tasks. Reviewed hand washing technique and regulations.

#21. Tomatoes (sliced) in under counter reach-in at 43 F. All PHF's must be maintained at <41 F at all times when cold holding.
Correction: moved sliced tomatoes into walk-in until they reach < 41 F. Always chill prepped PHF's to < 41 BEFORE bringing them to the prep line.

#40. Dry storage in back of the house < 6" off the floor. Food, equipment and single use items must be stored 6 inches from the floor.

#42. Cutting board observed with indentations consistent with heavy use, no longer cleanable. Food contact surfaces must be maintained so that they are cleanable.
Correction: Re-Surface or replace cutting board within 48 hours.

Starbucks #3372 - 5312 Littlerock Road Suite 104

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/13/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
1/2 & 1/2 in single under counter reach-in 39 F
Milk in double door under counter reach-in 38 F
Sandwich in under counter reach-in, 41 F

#41. Quat sanitizer tested < 150 ppm.
Sanitizer must be maintained at a concentration between 150-400 ppm. Use test strips to verify.
Corrected: Ecosure dispenser clogged, contact for maintenance, please fax or email work order to office and verify with test strips after service.

Perk You Up - 2000 Lakeridge Drive SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 4/13/2018 25 5 30 #04- Hands Washed As Required
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Coconut milk 2 door ATOSA reach-in, 41 F
Skim milk, 1-door under counter reach-in, 36 F
Tillamook cheese, glass door merchandiser 41 F
Hot dog, re-heat temp, 197 F

#4. Food worker observed not washing hands afte3r re-entering stand and working with foods.
Food employees must wash hands immediately before engaging in food preparation.
Corrected: Instructed FW to wash hands and review when to wash regulations.

#41. Chlorine sanitizer observed at > 200 ppm.
Concentration of sanitizer solution must be verified by using test strips. (Chlorine concentration must be 50-100 ppm).
Correction: use test strips to verify solution concentration.

Note: Single use straws accessible to customers must be either individually wrapped or dispensed.

Limeberry - 5739 LITTLEROCK RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/13/2018 0 5 5 #44- Plumbing Properly Sized, Installed, and Maintained
Tapioca balls top small prep inserts, 36 F
Chopped strawberries, front house merchandiser, 32 F
Coconut frozen yogurt in machine, 32 F

#44. Front hand wash sink not draining, adequately, all plumbing must be adequately installed and maintained.
Correction: Repair immediately.

Notes: When prepping ready to eat foods (strawberries, produce) proper barriers must be used (i.e. two gloves).

Merchandiser being used for cold holding of open PHF's. TEMPORARILY, while commercial equipment, reach-in refrigerator, TRUE brand is being repaired, only if cold holding temperatures continue to be maintained at <41 F.
Merchandiser's not approved for cold holding of open PHF's or foods. Replace / repair TRUE reach-in within 60 days and provide work order / invoice to inspector. (contact information provided).

Note: FWC for all employees in each store must be present for inspection.

Papa Murphy's - 555 Trosper Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/13/2018 0 0 0 Spinach in walk-in 39 F
Cheese in walk-in 40 F
Tomatoes wall prep table, 38 F
Spinach, wall prep table, 41 F
Chicken, front prep table, 38 F
Cheese, front prep table, 40 F
Front cooler display, salad, 40 F

Note: All hand wash sinks must remain accessible and unblocked at all times.

Note: Chill premade salads in walk-in before placing in front display case, to maintain at 41 F and below.

Don Garcia Mexican Restaurant - 5720 RUDDELL RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/12/2018 30 0 30 #02- Food Worker Cards Current
#19- No Room Temperature Storage
Cooked, mashed beans, walk in 38 degrees F
Shredded beef, steam table 167 degrees F
Meats, counter high fridge 37 degrees F
Contact sanitizer, 50 ppm chlorine
Dish wash machine sanitizer 50 ppm chlorine

#19: Two pans of rice at 2 inch depth, cooling on work table were 82-85 degrees F. These and other PHF's must be cooled in walk in cooler once the food temperature reaches 135 degrees F. Corrected: moved to walk in cooler.

#2: Two employees with expired Food Worker Cards. Obtain renewed cards within 2 weeks.

El Rey Burro - 608 Yelm Ave

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/12/2018 35 5 40 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Sour cream in counter top fridge 38 degrees F
Between shredded cheese bags in 2 door reach in 40 degrees F
Rice, covered, cooling 4" deep 162 degrees F
Bin area, single door make fridge salsa 44-45 degrees F
Lettuce (shredded), 47-48 degrees F
2 door under counter fridge, meat slices 38-39 degrees F

#16: Spanish rice at 4" depth covered & cooling in 2 door reach in, 2+ hours. Improper cooling, corrected: reduced amount to 2-3" & applied ice on bottom & up sides equal to or greater than product level. If want to cool foods using 2 inch food depth method, need to be 2" or less & uncovered and at this place, needs to be done in 2 door reach in.

#21: Shredded lettuce in bin area 44-45 degrees F. Correction: operator turned own thermostat and will check bin area food temps in an hour. If not 41 degrees F or less, will move product to cabinet areas of frig units & evaluate.

#34: Less than 10 ppm bleach chlorine in murky counter wipes bucket solution. Correction: shall be 50-200 ppm bleach chlorine sanitizing solution. Change or at least check chlorine concentration every 2-3 hours or when it become murky.

Note #46: Shared toilet room, ventilation fan does not appear to be working. Evaluate and make sure toilet vent fan or ventilation works.

Dancing Goats Espresso - 111 Market Street NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 4/11/2018 10 3 13 #21- Proper Cold Holding Temperatures
#39- Single-Use and Single-Service Articles Properly Stored, Used
Gallon milk, 2 door under counter 36 degrees F
Gallon milk, tall cooler 36 degrees F
Sandwich case 39 degrees F

#21: In bottom iced sink, soy and coconut milk only 49 degrees F, 41 degrees F is the maximum allowed. Correction: moved to cooler

#39: Chemicals for dishwasher stored above customer napkins. Will move below or away from food contact/food items today.

Sidewalk Café - 601 CAPITOL WAY N

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/11/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Tall 2 door Atosa (2) 40 degrees F
Open top 1 door tuna 38 degrees Fs
Soups, 167-168 degrees F

#41: No bleach detected after dishwasher rinse, service in one week.

Note: Tighten restroom spring hinge to increase self closing, do in one week.

Note: Cake case, cheese cake 40 degrees F, air 50 degrees F, monitor, may be thaw cycle.

Arepa Latin Street Food I - 4509 Lacey Blvd (commissary)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 4/11/2018 0 5 5 #34- Wiping Cloths Properly Used, Stored
Black beans on warmer 146 degrees F
End of trailer cooler (all) 40 degrees F
Cooked onions, open top cooler 38 degrees F

#34: No bleach detected in rag bucket.

Mud Bay Coffee Company, LLC - 700 Lilly Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/11/2018 0 0 0 Soup, hot holding cooker kettle 192 degrees F
Milk, under counter fridge Randall, 38 degrees F, Ambient 34 degrees F
2 door beverage air ambient, 38 degrees F
Chicken Caesar salad, 2 door Atosa 36 degrees F
Tall Central reach in 39 degrees F
Contact sanitizer, 200-300 ppm quat

No items cited

Gather - 9144 BURNETT RD SE Ste A-101

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/10/2018 0 0 0 Cook line fridge (chef base, prep) beef strips, chicken pieces all 39 F or less.
Countertop hot hold units ( Sauces, soups) 150 F
Other back stock fridges, bar fridge (breaded chicken fillet, cream) 38-40 F

Note: #22. Bi-metallic dial face for barista / bar use off by 10 degrees, Operator discarded and provided t-pen for site.

Note: #46 Dumpster lids closed; but some paper debris on refuse enclosure asphalt surface- Pick-up debris and maintain.

Note: #47: Female's toilet room trash can lacks cover- provide covered receptacle for all unisex or female toilet rooms.

Will send hand out on proper espresso service set-up.

Rocket Raw - 625 BLACK LAKE BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/10/2018 10 10 20 #02- Food Worker Cards Current
#22- Accurate Thermometer Provided for PHF
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Almond milk, under counter reach in 39 degrees F
Kale, prep top 41 degrees F
Cold case, raw bar 39 degrees F

#22: No thermometer available for taking ambient/food temps.

#41: Chlorine sanitizer test strips unavailable.

#40: Plastic zip lock bags are being washed and re-used for food storage purposes. Food contact surfaces must be free of breaks, open seams, and similar imperfections.

#2: Food Worker Cards for 2 employees missing.

Shell - 2319 E Fourth Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 4/10/2018 0 2 2 #49- Adequate Ventilation, Lighting; Designated Areas Used
Sandwiches, small dunkin donuts cooler, 39 degrees F
Gallons milk, tall pepsi cooler, 39 degrees F

#49: Too dim in walk in cooler. Only 1/2 "foot candles", 10 is required. Replace middle burnt out bulbs with brighter bulbs. Do this in one week.

Starbucks at Target - 2925 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 4/10/2018 0 0 0 1/2 & 1/2 in under-counter reach in 41 degrees F
Apple juice in under-counter reach in 41 degrees F
Between carton upright reach in 41 degrees F

Note #2: All employees must have printed Food Worker Cards available onsite within 2 weeks of hire.

Note #34: Single use sanitizer wipes may exceed allowable concentration.

Bailey's IGA - 10333 State Highway 12 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 4/10/2018 0 0 0 Cheese, dairy open display 34 F
Milk, walk-in ambient 34 F
Produce cooler, 40 F
Bagged salad, open display, 39 F
Packaged cut melons, open display, 39 F

No items cited.

Madres Espresso - 3210 COOPER PT RD NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/10/2018 15 8 23 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#39- Single-Use and Single-Service Articles Properly Stored, Used
Milk in commercial under counter reach in 40 degrees F
Milk in stand up reach in 40 degrees F
Milk in homestyle fridge 53 degrees F

#2: 2 Food Worker Cards out of date/expired.

#21: Milk observed in homestyle refrigerator at 53 degrees F.

#34: Sanitizer wiping cloths observed outside sanitizer buckets.

#39: Single use service cups stored on floor in cardboard box.

Please fax or email copies of valid FWC within 2 weeks.

Bailey's IGA - 10333 State Highway 12 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 4/9/2018 5 0 5 #22- Accurate Thermometer Provided for PHF
Meats, open display 41-32 F

#22. Obtain thermometers for verifying food temperatures.

Country Corner Market - 10020 12 SR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 4/9/2018 0 0 0 Walk-in cooler, ambient 39 F
Dairy merchandiser, 34 F

No items cited.

Bailey's IGA - 10333 State Highway 12 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/9/2018 0 0 0 confections display, 36 F
Chili, HH 161 F
Fried Chicken, burritos, hot case, 157 F
Chicken casserole, roast beef, cold case, 38 F
Walk-in cooler, ambient, 37 F
Roasted chicken, hot display table, 147-179F
Cheese, deli sandwiches- island display, 32-39 F

No items cited.
Bakery 4/9/2018 0 0 0 Walk-in ambient, 37 F

No items cited.

Mel O' Soup - 300 5th Ave SW - commissary

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Market Vendor 4/7/2018 0 0 0 Soups, ice chest #1 36 F OK
Soups, ice chest #2 39 F Ok

Good, none noted.

Johnson's Smokehouse & Sausage Kitchen - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 4/7/2018 0 0 0 Meat, Jerky, cheese, 6 cooler levels total, 36-40 F All OK

Note: Hand sink water is direct plumbed but (gray water) bucket is in full view.

Note: USDA labels visible on large packages of Jerky, etc.


Good, None noted.

Mayan Family Mexican Restaurant - 4520 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/6/2018 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Diced tomatoes, shredded lettuce, top of prep, 37-39 F
Mashed beans, shredded chicken, steam table, 135-163 F
Foods cooled, 2-inch pans, walk-in 37-39 F
Contact sanitizer 200-300 ppm.

#48. Improved cleaning frequency to remove debris and grime build-up on non-food contact surfaces.

Heavenly Donuts - 805 Sleater-Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 4/6/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Under counter fridge, silver king, ambient 38 F
Tall upright, U-star, ambient , 34 F

#41. Contact sanitizer at > 200 ppm Chlorine, must be 50 ppm, obtain test paper for chlorine sanitizer.

12 West Chevron - 9525 Highway 12 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 4/5/2018 0 0 0 Pre-packaged sandwiches, counter top merchandiser, 32 F
Sandwiches, cold display case, 40 F
meatballs, burritos, hot case, 135-153 F
Milk, walk-in ambient, 32 F

Basilico Ristorante at the Market - 700 CAPITOL WAY N

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/5/2018 0 0 0 Pasta, packaged, curved glass cooler, 40 F Max OK

Good, none noted.

Highway 12 Espresso - 9525 12 SR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/5/2018 0 0 0 Milk, in cooler, 41 F

No Items cited.

12 West Chevron - 9525 Highway 12 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/5/2018 0 0 0 Pre-packaged sandwiches, small counter top merchandiser, 32 F
Sandwiches- cold display case, 40 F
Meatballs, burritos, hot display case, 135-153 F

Tunawerth LLC - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 4/5/2018 0 0 0 Milk / cheese, tall cooler 40 F

Good, None noted.

Rosecrest Farm - 700 CAPITOL WAY N

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Market Vendor - Grocery 4/5/2018 10 0 10 #21- Proper Cold Holding Temperatures
#21. One picnic cooler, cheese, 51 F, must be 41 F per label.
Corrected: Ice added to it.

Figaro's Pizza - 19810 Old Highway 99 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/5/2018 10 5 15 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Merchandiser w/ salads 40 F
Diced ham and sausage crumble in walk-in at 34 F

#21. Various toppings in prep rail such as meats, cheese, diced tomatoes at room temperature from 38-47 F. These must be kept at / below 41 F. Keep the individual inserts covered or obtain the large top covers for the unit.

#40. The corrugated plastic and cardboard rounds can not be re-used for prepping pizza dough. Obtain food-grade re-useable pans or disposable, single-use pans.

#22. Obtain ambient thermometers for merchandiser and pizza prep.

Cascadia Grill - 200 4TH AVE W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 4/4/2018 15 8 23 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#37- In-use Utensils Properly Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Soup warmer at grill gravy 149 degrees F
Soup warmer at sink, ham soup 195 degrees F
Walk in cooler, beef cut 41 degrees F

#21: Produce cooler back room, foods (bagged spinach) 60 degrees F (center) of foods 48 degrees F. Chiller fan not operating outside when open. Per PIC noticed warm at 2pm. Correction: bagged spinach removed to working cooler. Service cooler.

#21: Open top cooler with salmon is 51 degrees F, trout bottom also 51 degrees F, retained for personal use by owner. Will no longer be served. After adjustment air temp dropped to 43 degrees F, monitor temperature carefully. 38 degrees F in 30 minutes, corrected.

#37: One ice scoop on top of ice machine on dusty plate. Corrected: will place in clean container after washing.

#42: In side ice machine, drip lip has buildup, clean and sanitize.

#42: Meat slicer has dried food residue back side. Corrected, cleaned.

#42: Potato slicer is in-cleaned, dried residue. Corrected, cleaned.

#2: Two workers did not have current Food Worker copies in file, obtain current card copies by 04/18/2018.

Dairy Queen - 611 Lilly Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/4/2018 0 0 0 Hamburgers, large, HH 135-157 F
Chicken , HH 143 F
Sliced tomatoes, top of prep, 32 F
Chicken, fried, 183-197 F
Diced tomatoes, 2- drawer, 36 F
Gravy HH 185 F
Contact Sanitizer, 200-300 ppm quat

No Items cited.
Very Well Maintained Facility.

Pho Saigon # 8 - 4045 Martin Way E Suite B

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/4/2018 35 5 40 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Lettuce, sliced beef, line 3-door, 40-39 F
2-door upright ambient, 35 F

#41. DW machine does not apply any chlorine sanitizer in rinse phase. Have machine serviced. Use 3-compartment sink to wash and sanitize dishes and equipment.

#16. Tofu and noodles improperly cooled in prep line fridge. Cool foods in large upright refrigerators with food at 2-in food depth.

#21. 3-door prep operation at 45 F, foods at 45-47. Adjust unit to keep food at / below 41 F

#41. Obtain chlorine test paper.

Pit Stop - 1734 Boulevard Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 4/2/2018 0 0 0 Milk, merchandiser ambient, 37 F
Deli sandwiches, merchandiser, 39 F

No items noted.

93rd Avenue Espresso - 2421 93rd Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 4/2/2018 0 3 3 #43- Nonfood-Contact Surfaces Maintained and Clean
Milk, under counter, 39 F
2 new True uprights, 36, 36 F
Contact sanitizer, 50 ppm chlorine

#43. Seals and alignment of the under counter fridge need replacement and repair. Correct within 6 weeks.

Green Lady Shoppe - Cafe - 3044 Pacific Ave SE Suite A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food establishment 4/2/2018 0 0 0 Milk, ambient Under counter Atosa, 38 F

No issues cited.

Starbucks #8968 - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/30/2018 35 5 40 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Milk in under counter reach-in 39 F
Half & Half in front reach-in 40 F
Upright reach-in milk, 40 F

#4. Employee observed moving from back room to front of house to handle single service items and clean utensils without washing hands. Employees must wash hands immediately before working with exposed food, clean equipment utensils and single service items.
Correction: Ensure staff wash hands for 20 seconds before re-entering food service area.

#6. Back at the house hand sink not stocked with soap. All hand washing sinks must be stocked with soap, warm water and paper towels.
Corrected: Soap refilled during inspection.

#41. Ware-wash machine sanitizer concentration 0 ppm (chlorine). Chlorine sanitizer must be in adequate range (50-100 ppm).
Correction: Call in work order for ware wash machine within 3 days of inspection. Please fax or email work order to office.

Note: Spend time re-educating staff on hand washing.

Note: Refresh and test sanitizer buckets according to state policy schedule.

Target #1355 - 665 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/29/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Chicken under counter 2-door, 17 F
Hot dogs, on roller, 163 F
Diced chicken, tall 2-door, 35 F
Pizza HH display, 161F

#41. Quat sanitizer dispenser produces solution greater than 400 ppm. Proper strength is 200-300 ppm. Have unit serviced to meet this or the solution can be diluted by adding water and verifying the concentration with test paper.
Grocery Stores and Confectioneries 3/29/2018 5 0 5 #21- Proper Cold Holding Temperatures
Dairy, end, 37 F
Bag Salad, large display, 36 F
Ham, end chest, 20 F
Milk, dairy, reach-in, 30 F
Deli meats, 36 F
Raw meats, 34 F

#21. Cooler section of dairy and eggs at 46 F
These foods must be kept at or below 41 F.
Correction: All product moved to inventory coolers.

Avenue Espresso - 3931 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 3/28/2018 0 0 0 True fridge (new), 37 F
True fridge taller, Ambient, 41-38 F
Under counter fridge (Silver King), 33 F
Contact sanitizer, 50 ppm chlorine

No items cited

Note: Home-grade refrigerator replaced with True commercial.
Monitor temperature control of taller True.

RiteAid #5281 - 4776 Whitman Lane SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 3/28/2018 0 0 0 Milk, eggs, open display unit ambient, 36 F
Deli meats, dairy, large reach-in , ambient 17F

No items noted.

RiteAid #5279 - 691 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 3/28/2018 0 0 0 Dairy, eggs, open display, 36-30 F
Milk, walk-in cooler, 37 F

No items cited.

Eastside Club Tavern - 410 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Tavern 3/27/2018 0 8 8 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#46- Toilet Facilities Properly Constructed, Supplied, Cleaned
Beer- No perishables, walk-in 39 F OK

REPEAT #46: No self-closing door on employee restroom.
Replace spring hinge; call / msg inspector by April 27, 2018

#41. No bleach sanitizer detected in dishwasher final rinse.
1) Restore bleach feed, by April 10, 2018 2) Call / msg Inspector when working 3) Purchase bleach (chlorine) test strips, must be 50-100 reading.

Call back required.



This page last updated: 04/29/17