Environmental Health
Food Safety



Food Safety - Inspections Lookup





Tumwater Lanes & Grill - 204 West T Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/22/2017 0 0 0 Cut lettuce and cut tomatoes, top of prep, 37 F
Dishwashing sanitizer 50 ppm chlorine.

No items noted. Well maintained facility.

Yelm High School Concession - Stadium - 1315 Yelm Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/22/2017 5 0 5 #02- Food Worker Cards Current
No PHF's on / in cold hold- foods either canned or frozen chili, 155 F
cheese sauce: 145 F

#2. Not all food workers had food worker cards on site. Talked to Mr. Barnard- asked him to have someone re-institute the "provide paper copy of food worker card or not allow to work" rule.
Provide in binder.



Boulevard Gas & Mini Mart - 2303 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery and Deli 9/21/2017 10 0 10 #17- Proper Hot Holding Temperatures
#22- Accurate Thermometer Provided for PHF
Sausages in display case, 147 F
Burritos in tall storage reach in cooler 36 F
Milk, in walk-in cooler 37 F

#17. Chicken Tenders in display case at 130. Must hot hold above 135 F.
Corrective action: Increased temperature setting of unit.

#22. Stem thermometer is broken.
Correction: Obtain new thermometer for food within 3 day.

McDonald's - 520 SE SLEATER KINNEY RD

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/21/2017 0 5 5 #33- Potential Food Contamination Prevented
10:1 Hamburgers, cooked 155-169 F
Chicken breasts, cooked 165-175 F
Prepped salads, Under counter fridge, 40 F
DW machine sanitizer 50 ppm chlorine
Scrambled egg product, walk-in 37 F

#22. Thermometers needed in front dairy fridge and salad prep fridge.

#33. Employee foods must be stored in separate refrigeration from food establishment products
Corrected.

Towneplace Suites - 900 S CAPITOL WAY

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/21/2017 0 0 0 Sausage, self serve 144 degrees F
Hard boil eggs in cold crock 40 degrees F
Kitchen 2 door, yogurt 37 degrees F
Milk, counter top cooler 37 degrees F

Note: Cream cheese in cold crock filled above rim, several on top removed so not above rim.

Red Lobster #799 - 4505 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/20/2017 40 10 50 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Caesar dressing, non- PHF 45 F
Pressed Caesar salad, salad station, top 42 F
Calamari, split door (standing), 45 F
Sweet potatoes, hot hold, 186 F
Baked potato, under salamander 187 F
Lobster, walk-in 38 F
Cut lettuce, diced tomatoes, salad prep top, grill station, 45 F

#4. Improper hand washing. Employee washed hands for less then required 20 seconds
Correction: Ensure employees are properly washing hands at an approved hand sink with warm water and soap for required 20 seconds as required when required.
CDI~ re-washed.

#6. Inadequate hand washing facilities. Service station hand sink blocked with "dump" insert in basin, and not stocked with soap and disposable towels.
Correction: Maintain ALL hand sinks stocked and accessible at all times. Train staff on hand sinks vs dump sinks (e.g. contamination).

#21. Potentially hazardous food in temperature danger zone in cold holding. Calamari portions in split door cold holding unit 45 F, diced tomatoes in insert (on ice) at grill station 45 F. Caesar salad mix, salad bar prep top 43 F
Correction: Ensure food in cold holding is maintained at or below 41 F. Recommend pre-chilling Caesar dressing. (CDI) Rapid chilled.

#34. Improper sanitizer. Quat sanitizer in buckets under 150 ppm
Correction: Use test strips to verify required proper concentration per manufacturers instruction. (Tech called, block in dispenser cleared.).

#41. REPEAT Test it / strip unavailable for dish machine sanitization. (Thermal unit) and quat sanitizer.
Correction: Provide and use.



Ram Restaurant & Brewery - 8100 Freedom Lane NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/20/2017 50 15 65 #02- Food Worker Cards Current
#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Garlic in oil, prep unit top, 48 F
Amaradillo eggs, prep unit top, 45 F
1/2 and 1/2 , bar 37 F
Cut lettuce, prep unit top, 47 F
Quiche, prep unit top drawer, 50 F
Arugala, prep unit drawer, 50 F

#2. Expired invalid WA FWC.
Correction: Obtain valid WA FWC by 10/4/2017

#4.REPAT, Improper prevention of contamination prevention by hands. Improper hand washing observed by several employees. 1. Employees observed washing hands for less then required 20 seconds. 2. Employee observed ( by inspector and chef) washing gloved hands in hand sink. 3. Employees didn't wash hands before donning gloves.
Correction: Train and verify employees are demonstrating proper hand washing techniques, at an approved hand sink with soap and warm water for 20 seconds minimum as required when required. Minimize risk through active managerial control. (CDI) Rewashed.

#6. Inadequate hand washing facilities. Bar soap and paper towels located on other side of bar. Hand sink located inside bar.
Correction: Install / relocate paper towels and soap in proximity to hand sink.

#21.REPEAT. Potentially hazardous foods in temperature danger zone. Foods in cold holding above 41 F in right side prep units. Garlic and oil 48 F (top), armadillo eggs 45 F (top) quiche 50 F (drawer) arugala 50 F (drawer).
Correction: Ensure foods in cold holding are maintained at or below 41 F. Verify internal food temperatures utilizing thermometer. As this is a repeat high risk factor violation. (6 of 7 inspectors visits) additional risk control measures are being required as follows: Facility to maintain temperature logs for cold holding, for a period of two weeks, and submitted to inspector for review each Monday. Logs will include food temperatures for cold holding units on front line and will be taken 3 times daily ( AM, Afternoon, Evening). With corrective actions noted.

#29. Inadequate equipment for temperature control. Main line cold holding unit not functioning to maintain required food safety temperatures. Ambient temperature 46-49 F.
Correction: Repair / Replace to maintain required temps. (CDI) Iced.

#34. Bar sanitizer, 0 ppm
Correction: Maintain as required (CDI)

#46. Test strips absent for thermal dish machine
Correction: Provide and use.

Re-inspection required for repeat high risk factor violation. A $195.00 fee to be assessed at time of re-inspection.

Golf Club at Hawks Prairie - 8383 Vicwood Lane

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 9/19/2017 0 0 0 Ham and cheese sandwich, merchandiser 41 F.

No violations noted during inspection.

Subway - 805 College Street Suite B

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/19/2017 0 5 5 #34- Wiping Cloths Properly Used, Stored
Meatballs, Hot Hold, 1353 F
Tuna Salad, Top of prep, 9 F
Scrambled egg product, 39 F
Sliced bbq chicken in 2-door under counter, 35 F
Contact Sanitizer <50 ppm Quat.
Chopped lettuce, Top of prep, 38 F

#34. Sanitizer dispenser does not provide proper strength of solution. Must be 200-300 ppm quat.
Correction: Service from vendor was requested.

Towne - 2020 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment and Tavern 9/19/2017 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sliced ham in 2-door merchandiser, 38 F

#41. Dishwashing sanitizer solution prepared to weak. No chlorine detectable. Prepare to 50 ppm chlorine.
Corrected: Remade.
Obtain test paper and monitor regularly.

Golf Club at Hawks Prairie - 8383 Vicwood Lane

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/19/2017 0 10 10 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Lettuce mix, small walk in cooler 39 F
Shredded Cheese, TRUE unit 40 F
Deli meat, prep unit top, 38 F
5 bean salad, TRAULSEN unit, 39 F

#41. Sanitizer test strips unavailable.
Correction: Provide and use.
Food contact surfaces not clean.

#42. Ice machine dirty with mold-like substance.
Correction: Clean and maintain.

Burger King #18268 - 125 COLLEGE ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/19/2017 25 2 27 #04- Hands Washed As Required
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Lettuce, walk-in, 38 F
Ice cream mix, machine, 40 F
Chicken breast, hot hold line, 172 F
Milk, milk cooler, ambient 40 F

#4. Improper hand washing, 1) Employees washed hands for less then required 20 seconds 2) Employee didn't wash hands after doing dishes.
Correction: Train and verify employees are properly washing hands at an approved hand sink with soap and warm water for 20 seconds minimum as required when required (e.g. changing tasks. (CDI) Rewashed

#48. Physical facilities not maintained. Light visible at rear door.
Correction: Repair as part of integrated pest management.

Note: Monitor walk-in freezer condensate.

China House - 4740 Yelm Hwy SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/19/2017 25 0 25 #16- Proper Cooling Procedures
Rice, Hot Hold in cookers x3, 135-163 F
Shrimp, cooked, 145-159 F
Cut lettuce, top of prep, 38 F
Tofu, raw meats by top of new prep, 37 F
BBQ pork and chicken, 95 F (2 hours)

#16. Two tubs of bbq pork and chicken cooling in walk-in at 4-5 inches depth. Must arrange food depth to 2 inches for safe cooling.
Corrected: put to 2 inches.

Note: PHF's must cool to 70 F in 2 hours and 41 in 4 hours.

Norma's Burgers @ I-5 - 10322 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/19/2017 10 10 20 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Cut spinach, counter ice system, 39 F
Sausage, counter ice system, 38 F
Milk, service station prep bottom 54 F
Sausage gravy, outside walk-in, 39 F
Sliced tomatoes, prep unit bottom, 44-46 F
Cut lettuce, prep unit bottom, 45-46 F

#21. Improper cold holding temperatures. Potentially hazardous food in cold storage above 41 F. Sliced tomatoes, 44-46, cut lettuce 45-46 ; both products in prep unit bottom. Milk 54 F in service station prep bottom.
Correction: Ensure foods placed in cold storage are maintained at 41 F or lower. (CDI)

#29. Inadequate equipment for temperature control. Service station prep unit, 54 F ambient, kitchen prep unit ambient 50 F.
Correction: Repair to maintain 41 F or lower.

#41. Quat sanitizer test strips unavailable.
Correction: Provide and use.

Eagan's Drive-In & Espresso - 6400 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/18/2017 0 0 0 Hamburger, cooked, 155-179 F
Chili, hot holding, 157 F
Sliced tomatoes, top of prep, 40 F
Milk and sliced tomatoes, 3-door merch, 36 F
Contact sanitizer, 50 ppm chlorine
DW sink sanitizer, 50 ppm chlorine.

No items noted. Well run establishment.

Burger King #7938 - 4830 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/18/2017 0 0 0 Large Hamburgers, Hot Hold, 135-173 F
Crispy Chicken, Hot Hold, 157 F
Sliced lettuce in walk-in 35 F
Contact sanitizer 50 ppm chlorine
Large Hamburgers, cooked 155-198 F

No items noted. Everything In Proper Order.

Pho - 102 - 211 SW TROSPER ST

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/18/2017 25 5 30 #16- Proper Cooling Procedures
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
Chicken, cooked, 165-189 F
Sliced tomatoes, top of prep, 37 F
Prawns, in walk-in cooler, 37 F
DW machine sanitizer, 50 ppm chlorine
Contact sanitizer, 50 ppm chlorine

#16. Found containers of rice and rice noodles at 3-4 inches food depth cooling in walk-in. Must arrange food depth at 2-inches to cool, uncovered.
Corrected.

#32. Evidence of vectors present in FE. Contract with pest control operator to remove an eradicate vectors. Must verify contract of services.

Vante's Inferno - Mobile Unit / 5705 LITTLEROCK RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 9/16/2017 10 5 15 #02- Food Worker Cards Current
#22- Accurate Thermometer Provided for PHF
#33- Potential Food Contamination Prevented
Tall cooler, bag salad, 39 F ok
Open top cooler, tomato, 37 F ok
Hot Dogs, Hebrew national cooler, 321 F ok
Chili, nacho's (still heating)

#2. Food Worker Card expired July 2017.
Correction: Obtain current card by 9/30/17 and email inspector a copy.

#22. Purchase electronic thermometer Immediately.

#33. Diced pineapple left in can has dissolved zinc lining- can discarded. Always move to plastic / stainless container.

Papa John's - 408 CLEVELAND AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/15/2017 0 0 0 Make case, diced tomato, 39 F OK
Packaged salad, customer cooler, 39 F OK

Good, none noted.

Cascadia Homebrew - 211 4th Ave E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Tavern 9/15/2017 5 0 5 #02- Food Worker Cards Current
#2. Present worker has no current food workers card.
Correction: Obtain card and keep copy by September, 29 2017.

*send clear picture of card to web address, by September 29, 2017.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/14/2017 15 5 20 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Burger, grill spatula, 192-202 F
Cut tomatoes, prep unit top, 48 F
Diced tomatoes, prep unit bottom, 46 F
Spinach dip, insert in appetizer station, 42-45
Milk, bar reach-in, 38 F
Chicken, top drawer under grill, 39 F
Salad mix, salad hopper, 38 F

#2. Food worker cards not current / available for all employees. (1 expired, 1 absent )
Correction: Obtain valid WA FWC by 9/29/17.
FWC info provided.

REPEAT #21. Improper cold holding. Potentially hazardous food in temperature danger zone during cold holding, above 41 F. Cut tomatoes in prep unit top, 48 F, diced tomatoes in prep unit bottom, spinach dip in appetizer station, 42-45 F.
Correction: Properly store foods in cold holding at 41 F or lower. Ensure product is 41 F or lower before placing in unit (CDI, rapid chilled).

#34. Improper sanitizer and wiping cloth storage. Quat sanitizer less then 150 ppm in bucket in main food prep area.
Correction: Prepare sanitizer per manufacturers instruction (150-400 ppm) at 200 ppm and maintain as required change out every 4 hours or sooner if necessary. (CDI)

Note: RE-inspection required for repeat red high risk factor violation. $195.00 fee assessed at time of inspection.

Meconi's Bakery - 5227 Lacey Blvd

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 9/14/2017 25 0 25 #16- Proper Cooling Procedures
Chub of raw beef, walk-in, 38 F
Heavy cream, walk-in cooler, 37 F

#16. Improper cooling. Chili prepared 9/7/17 not properly cooled, in traulsen freezer in 2 gallon containers, covered frozen, no temperatures taken during cooling process, time unknown. (CDI) discarded
Correction: Properly cool by approved method (*at alternate location).
Note: Facility does not have hood / fire suppression system for chili cooling.
Contact Lacey Building / Fire Dept.
Facility to cease cooking chili at Bakery. Operator to contact inspector regarding facilities by 9/22/17 w / research results.

Jersey Mike's Subs - 4131 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 9/11/2017 30 0 30 #04- Hands Washed As Required
#21- Proper Cold Holding Temperatures
Cut lettuce, 3 inserts in walk in 42-43 degrees F
Cut tomatoes, sandwich prep line 43 degrees F
Roast beef, meat cooler display 38 degrees F
Tuna mix, walk in 39-40 degrees F
Mushrooms, prep unit 38 degrees F
Meat balls, hot hold well 165 degrees F

#4: Improper hand washing. Employee washed hands less than required 20 seconds. Employee did not wash hands after taking off gloves an before handling single service straw and lid.

#21: Improper cold holding temperatures. Potentially hazardous foods in temperature danger zone above 41 degrees F in cold holding. 3 inserts of cut lettuce 42-43 degrees F (covered metal inserts) in walk in . Cut tomatoes on sandwich prep line 43 degrees F.

McDonald's - 6000 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/11/2017 10 10 20 #06- Adequate Handwashing Facilities
#33- Potential Food Contamination Prevented
#44- Plumbing Properly Sized, Installed, and Maintained
Chicken breast, hot hold insert, 167 F
Milk, milk cooler display, (ambient) 40F
Burger patty, hot hold insert, 158 F
Cut lettuce mix, walk in 40 F
Eggs (yellow) "flat", under counter reach-in 39 F

#6. Inadequate hand washing facilities. Hand sink absent splash guard.
Correction: Prevent potential contamination form hand sink splash zone of 18 ".
Install splash guards at hand sink or Locate food outside of splash zone.

#33. Food not protected form potential contamination during preparation / storage. Ice machine interior dirty with mold-like substance.
Correction: Properly clean and maintain.

#44. Improper plumbing. 3-comp sink leaking.
Correction: Repair.

McDonald's #4722 - 1325 Marvin Road N.E.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/11/2017 70 7 77 #02- Food Worker Cards Current
#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#14- Raw Meats Away from RTE Food; Species Separated
#19- No Room Temperature Storage
#34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Dressing, walk in ambient 40 F
Lettuce, time as a control line 65 F
Milk, milk cooler near drive window (ambient) 38 F
milk shake mix, machine 40 F.

#2. Food worker cards not current. Four employees have expired food worker cards
Correction: obtain valid wa foodworker cards by 9/25/17.

#4. Improper hand washing. observed management and staff washing hads for less then required 20 seconds ( 5-10 seconds ).
Correction: Properly wash hands at an approved and stocked handsink for 20 seconds minimum with soap and warm water as required when required. (CDI, rewashed) .

#5. Improper barriers used to prevent bare hand contact with ready to eat foods. Double glove being used to go between new food prep and ready to eat food prep with blue glove placed on after white glove. Blue glove on top used to handle raw burger, removed and then employee goes to work with ready to eat food with contaminated "white" under glove on.
Correction: Cease double glove method for raw and ready to eat food preparation. Double glove method does not eliminate potential contamination. Review corporate policy and local health regulation.

#6. Inadequate hand washing facilities. REar hand sink used as dump sink and absent disposable towels, women's restroom hand dryer in disrepair.
Correction: Prevent potential contamination, use hand sink for hand washing only. Ensure hand sinks are properly stocked at al times. Repair / replace hand dryer. (CDI).

#14. Raw meats stored with pre-cooked sausages and ready to eat biscuits in raw meat top reach in unit.
Correction: Prevent potential cross contamination. Store separate and away raw meats from ready to eat foods. (CDI)

#19. Improper use of time as a control. Foods not properly stickered or maintained. wrong dated, not pulled at the specified time. (CDI).
Correction: Use time as a control as outlined / approved.

#34. Improper sanitizer and wiping cloth use. Sanitizer 0 ppm in bucket. (both quat and chlorine) In use wiping cloths stored on counter.
Correction: Properly maintain sanitizer as required changing every 4 hours or sooner. Store in use wiping cloths in sanitizer buckets.

#48. Facilities not properly maintained / cleaned. Old burger patties and grease on floor at back door.
Correction: Clean and maintain.

Re-inspection required. Facility exceeded 45 read and 65 total. $195.00 inspection fee to be assessed at time of re-inspection.



Paul's Burger & Teriyaki - 3959 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/8/2017 0 0 0 Cut lettuce, top of small prep, 38 F
Bean sprouts, top of large prep, 39 F
Chicken, Hot Hold, 149 F
Contact sanitizer, 50 ppm

Subway - 2430 93rd Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/7/2017 0 0 0 Meatballs in walk-in 39 F
meatballs in Hot Hold 149 F
Roast beef in prep, top 38 F
Sanitizer at 200-300 ppm quat.
Sliced tomatoes 2nd prep 37 F

No items noted.
Good proper temperature control and well maintained.

Niko Teriyaki - 125 TUMWATER BLVD SE Suite D122

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/6/2017 5 11 16 #02- Food Worker Cards Current
#30- Proper Thawing Methods Used
#34- Wiping Cloths Properly Used, Stored
#35- Employee Cleanliness and Hygiene
Chicken, cooked, 165-173 F
Gyoza, in prep fridge, 39 F

#2. Employee FW card from eFoodHandler is invalid. Obtain proper FW card within 2 weeks.

#30. Bag of frozen chicken and another mass of frozen chicken thawing on drain board of food sink. Thaw with cold running water or in refrigerator.

#34. No sanitizer prepared, no sanitizing wiping towels in use. Prepare and use sanitizer at all times.

#35. Employee returning from meal break, washed hands in dish washing sink. Wash hands only in hand washing sink.

Olympia Seafood Company - 411 Columbia Street NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/6/2017 0 0 0 Chowder, 165 F OK
Glass display case, 31-33 F (All) OK
Walk-in cooler, raw salmon, 39 F Max, OK

Good, None noted.

MOD Super Fast Pizza LLC - 5128 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/6/2017 5 5 10 #02- Food Worker Cards Current
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sliced tomatoes, top of prep, 39 F
Cut greens, lower prep, 37 F
Dairy mix, soft serve machine, 33 F
Contact Sanitizer, 300 ppm quat.
Cheese in walk-in, sausage 38, 39 F

#2. Food worker cards not available for review. Obtain FW cards for all employees and retain copies on premises.
Correct in 5 day.

#41. Dish wash machine found not providing chlorine sanitizer at final rinse. Found supply bottle connector feed line broken. Changed bottles to restore proper sanitizing. Regularly monitor all sanitizer use.

Zoe Juice Bar - 111 TUMWATER BLVD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/6/2017 0 0 0 2-door reach-ins 33, 36, 34 F
Sanitizer, 200 ppm quat
Proper CA labeling

Frankie's Pool Hall - 3663 Pacific Avenue SE Suite D

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/5/2017 30 10 40 #06- Adequate Handwashing Facilities
#20- Proper Reheating Procedures for Hot Holding
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#44- Plumbing Properly Sized, Installed, and Maintained
Hamburger, cooked, 155-161 F
Sliced tomatoes, top of prep, 39 F
Diced chicken, HH grill, 159 F
Meats, top of pizza prep, 37 F
Contact sanitizer, 200-300 ppm quat.

#6. Hand wash sink by kitchen line does not have hot and cold water working.
Correction: Must repair and restore function of this sink in 10 days. Use first bay of 3-comp sink for hand washing until then.

#6. There was no hand sink installed at the time of remodeling to install pizza preparation station. A hand sink shall be installed within 25 feet of this food preparation area or this operation must be discontinued.

#20. Ground meat re-heating on grill at temperature of 88 F after one hour, must re-heat to 165 in one hour.
Correction: Immediately heated to 165 F .

#21. PHF's in walk-in cooler at 43-45. These must be cold held at 41 F or less.
Correction: Adjust thermostat or move PHF's to properly working refrigerator.

#41. Glassware wash machine is not providing any chlorine in the sanitizing rinse. Have serviced as soon as possible. Manually sanitize glassware and utensils until machine is fixed. Chlorine residual in sanitizing rinse must be 50 ppm chlorine.

#44. Putrid odor in kitchen possibly emanating from plumbing waste lines or grease trap. Clean and maintain these on a regular basis to eliminate conditions causing this odor.

Ricardo's - 676 WOODLAND SQUARE LOOP SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/1/2017 30 5 35 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Sliced tomatoes, top of prep, 37 F
Cooked / cooled rice, top of right hand prep, 37 F
Ground beef cooked, 155-179 F
Gumbo, HH steam table, 161 F

#16. Quarter pan, 4 inches deep was full and heaping of rare cooked beef trimmings. Temp was 48 still from cooling from previous night. This must have been cooled at 2 inch solid food depth.
Corrected: Thrown away.

#21. Various foods in both prep fridges ranged from 42-45 F, (i.e. prawns, raw steaks). Adjust thermostats, re-arrange inserts and clean condenser coils to improve cold holding to be consistently below 41 F.

#34. Contact sanitizer dirty and quat content was less than 100 ppm.

Don Juan's Mexican Kitchen - 639 LINCOLN AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/31/2017 40 7 47 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Spanish rice, counter top unit, 178-178 F
Refried beans, counter top unit, 147-155 F
Diced tomatoes in bin area of turbo-air make fridge, 39 F
Shredded cheese in Atosa 2 drawer make fridge, 39 F
Drawer and cabinet area food, 40 F

#16. Raw Beef (cut cube size) in 4x4x8" stainless steel container (full containers) with lids, double stacked, in 3-door reach-in, Both 50 F.
Correction: Food, raw or cooked that is greater than 41 F needs to be cooled to 41 F or less at a depth of 2" or less, uncovered, quickly or some other acceptable method before placing in larger volume container. Also cooked chicken cubes similarly stored in lidded 4x4x8 " stainless steel container 69 F- See Correction above. Juan put in containers uncovered at a depth of 2" or less and placed in freezer or 3 door fridge to cool quickly.
Corrected by end of inspection.

#20 Note: found 4 bins of chicken or beef dishes in 2-3 bay counter top units at 71 F +. Strongly recommend heating foods quickly on the range before putting them on hot hold, even though the units are heat and hot hold, especially if you have food already hot (180 F) in the unit.

#21. Improperly ice cold hold of shredded cheese (71 F) + salsa (for chips) 70 F.
Correction: Ice level shall be equal to or greater than product level on all sides and needs to come pre-chilled at 41 F or less. Also maintain ice level and contact with container.

#22. Food probe therm bimetallic dial face 4 degrees lower than my tc #18 shall vary up more then +2 if bimetallic dial face therm; +1 F if digital therm
Correction: Calibrate or provide more accurate new thermometer.

#41. No chlorine test strips- known to be at facility. No chlorine sanitizer detected initially in machine dish washer- low level of solution sanitizer in batch jug. Switched out to new full jug: 50 ppm bleach, my strips
Correction: Provide and have staff frequently use proper sanitizer test strips.

#48. Handles on 3 doors of 3 door reach-in broken- they are on order already-install as soon as received but no later then 1 month.

Note: You need hand wash sign for kegerator area and hard liquor bar hand wash sinks- make copy of small sign at other sink, seal and post or provide other appropriate signage.

Note: Bar area under counter dorm style-size combo units: 54 + 53 F- NO PHF's
Gave and discussed basic sanitary operational check list.

A follow-up inspection will occur in 2-3 weeks.


Food Probe therm check, 98 F my TC #18,
your bimetallic dial, 94-95 F.

Fresh Taste Deli - 7345 LINDERSON WAY SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/31/2017 10 0 10 #21- Proper Cold Holding Temperatures
Taco meat, HH steam table, 163 F
Diced Chicken, HH steam table, 159 F
Ground meat, cooling at 2 " depth
Pasta salad, walk-in cooler, 36 F
Contact sanitizer, 50 ppm chlorine
DW machine sanitizing rinse, 185 F
Milk, Espresso fridge, 39 F


#21. Various PHF's in right hand side prep fridge at temperatures from 43-53 F . (i.e. sour cream, chopped lettuce, diced ham, diced tomatoes) must be kept below 41 F. Have this prep fridge serviced asap to continue it's use.
Correction: Service company called for AM repair.

Our Table - 406 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/31/2017 15 0 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Steak Burger, cooking, (middle), 160 F OK
2- door "Pepsi" cooler, cheese, 38 F OK

#21. Under grill cooler draws, all 46-49 F
(Raw Bacon, Steak). The maximum is 41 F
Correction: Service Co. called, food moved.

#2. One worker's card expired 2 months. Obtain new food worker card by September 14, 2017 and keep copy . Cook must also obtain a card by same date.
Call inspector when both are obtained.

Broth Bar by Salt, Fire & Time - 222 N CAPITOL WAY

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/30/2017 15 0 15 #02- Food Worker Cards Current
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
Broth in air pots, 185-189 F OK
Cooler, packaged chicken broth, 40 F OK

REPEAT #26. Partially thawed broth, liquid is 71 F 1/2 hour duration. Thawing and reheating to 190 F was stated to be completed "when air pots empty". Correction: 1. Heat part-thawed broth to 165 F by 1 PM; 2. Owner must re-submit re-heating procedure; THAWING MUST BE COMPLETED WITHIN 2 HOURS. (thawing cooler only is ok). Email revised re-heat procedure.

#2. Only one food worker card available.
Email all cards by Sept. 8, 2017.

AFC Sushi @ Safeway #543 - 4700 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/29/2017 5 0 5 #01- PIC Certified by Accredited Program or Compliance with Code
Fish in display case / prep fridge 36 F
Lighting above prep is inadequate.

#1. Employee did not correctly describe SOP for thawing sealed packaged fish product.
Correction: Review SOP's and unseal packaging from fish products for thawing.

El Sarape - 4043 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/29/2017 25 7 32 #16- Proper Cooling Procedures
#33- Potential Food Contamination Prevented
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Mashed beans in steam table, 167 F
Sliced tomatoes, top of prep, 39 F
Chicken in steam table, 169 F
DW machine sanitizing rinse, 50 ppm Chlorine
Shredded Chicken, cooled, walk-in 39 F

#16. Half pan of cooked beans cooled at 4 inches in walk-in. Must cool foods at 2 inches.
Corrected: Thrown away.

#33. Half pan of salsa stored in walk-in was uncovered. Cover non cooked foods to prevent contamination.
Corrected: Covered food.

#48. Floor tiles and deteriorated grout in kitchen. Repair and replace in 6 months.

Tipsy - 514 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/29/2017 0 5 5 #33- Potential Food Contamination Prevented
Gravy, steam table, 167 F OK
Both "ATOSAS" : Foods 40 F Max OK

Note: Use ice wand only to cool town to 135 F then shallow pan.

#33. Drink shot containers (like orange juice) stuck directly in drink ice.
Correction: Placed in metal containers as barrier; clean each day.

Note: # 1. "Time as a control" per you twice cooked fry use must have a time pan taken out of cooler, set timer to 4 hours; #2. Time each new pan replaces it, or time fries discarded 4 hours or less. #3. Place for fry cook signature. #4. A place to put "Don't Dump New fries on top of Old" ; #5. State that at 4 hours fries either used up or discarded.

Fire Creek Ale House at Capital City Golf Course - 5225 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/28/2017 30 5 35 #02- Food Worker Cards Current
#16- Proper Cooling Procedures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sliced tomatoes top of right side prep, 39 F
Sliced turkey, top of left prep, 39 F
Sliced tomatoes, top of salad prep, 37 F
Chili, HH in bains, 167 F
Contact sanitizer, 200300 ppm Quat.

#2. A few employees with expired FW cards.
Obtain revewed cards within 2 weeks.

#16. Pans of cooled beans, chowder and gravy cooled at depths of 3 to 4 inches. PHF must be cooled at depth of 2 inches.
Correction: All thrown away in the garbage.

#41. Dish wash machine not providing any sanitizer in rinse. Chlorine supply bucket found empty.
Correction: Monitor sanitizer strength regularly. Replaced with new supply container.

Vision Fitness and Health - 111 TUMWATER BLVD SE #A209

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Estabilishment 8/28/2017 0 0 0 Milk in under counter unit, 38 F

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/25/2017 20 0 20 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#22- Accurate Thermometer Provided for PHF
Hot held sausage, scrambled eggs, 164-168 F OK
Salsa in cold crock 34 F OK
Premade commercial salad, <40 F OK

#6. No paper towel dispenser in self-serve area hand sink.
Corrected
Install a paper towel dispenser here in 3 months, by Dec. 1, 2017.

REPEAT #2: One employees food worker card expired in 2016.
Correction: Obtain current card by Sept. 11, 2017. Call when obtained.

#22: Thermometer 14 F high.
Corrected: Adjusted

New Sushi & Teriyaki - 5401 CORPORATE CENTER DR SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/25/2017 0 3 3 #43- Nonfood-Contact Surfaces Maintained and Clean
Chicken, cooled on speed rack in cooler, 38 F
Chicken, cooked, 167-172 F
Fish, top of sushi prep, 38 F

#43. Surfaces of 3-door freezer have grime build-up. Clean and sanitize regularly.

Triceratops Brewing Co - 8036 RIVER DR SE Suite 203

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/25/2017 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
#48: Self closing device on restroom door must be installed in 4 weeks.

Little General Food Shop - 500 CAPITOL WAY S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/24/2017 0 0 0 Display case #1, quiche pie 39 degrees F
Display case #2, beans 38 degrees F
Walk in cooler (all) 37 degrees F
Soups (2) 146-149 degrees F

No violations noted at time of inspection

Olympia Coffee Roasting Company - 2824 CAPITOL BLVD

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 8/23/2017 0 0 0 Milk, espresso cooler 37 degrees F
Gallon milk, 2 door tall cooler 40 degrees F

Note: Check ice scoop and container often. Clean both as needed or if cloudy.

Zittel's Marina - 9144 Gallea Street N.E.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 8/23/2017 0 0 0 Lunchables, glass door cooler 39 degrees F

Good, no violations noted at time of inspection

Miso - Asian Bistro - 4514 Lacey Blvd SE Unit B

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/23/2017 0 0 0 Crab meat, walk in 39 degrees F
Cut lettuce, prep unit 40 degrees F
Beef, hot hold unit 172 degrees F
Shrimp, walk in 39 degrees F
Chicken hot hold unit 192 degrees F

No violations noted at time of inspection.

Jack in the Box #8424 - 520 Plum Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/23/2017 25 0 25 #19- No Room Temperature Storage
Soft serve mix tank 39 degrees F
Hot hold all beef patties, 169 degrees F
Cooking method ok, patties minimum 182 degrees F

#19: Shredded lettuce 63 degrees F in taco area, however timer for "use of discard" time not activated. Discard as a precaution, timer set.

Note: Make sure that rinsing tomatoes under running water is done after soaking, before coring.

Gyro Spot, The - 317 E 4th Ave

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/23/2017 10 0 10 #21- Proper Cold Holding Temperatures
Rotary spit (2), both 150-156 degrees F
1st meat cooler, 1 door 39 degrees F
Walk in cooler, yogurt/cucumber 41 degrees F

#21: Curved glass coolers spinach pastry, 49 degrees F. Turned cooler, dropped 5 degrees F in 15 minutes. Continue to check for 41 degrees maximum. Clean dust build up (inside, on customer side) that blocks air flow.

Note: Dishwasher room linoleum work being done. Particle subfloor, suggest new subfloor, solid roll vinyl, etc, tile will leak between linoleum squares.

Bitter Sweet Chocolates - 513 Washington St SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery & Espresso 8/23/2017 0 0 0 Cream, tall cooler 38 degrees F
Milk, espresso cooler 40 degrees F

No violations noted at time of inspection

Fred Meyer #00186 - 700 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 8/22/2017 0 0 0 All seafood in open display case 33-40 degrees F

No violations noted at time of inspection
Cheese Kiosk 8/22/2017 0 0 0 Cheese in refrigerator 37-40 degrees F

No violations noted at time of inspection
Espresso 8/22/2017 0 0 0 Food fridge 32 degrees F
Milk under counter 31 degrees F

No violations noted at time of inspection

Anthony's Homeport - 704 Columbia Street NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/22/2017 10 5 15 #21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
Cobbler, Hot Hold near big clock, 161 F OK
All open top coolers, 37 F OK
Small shrimp, near big clock OK

REPEAT #21. Stainless bowls of salad put on top (instead) of in, open-top cooler pans, were 48-56 F. The maximum is 41 F.
Correction: 1. Leftover salad discarded, 2. Written plan for time control is required, with
1. Time removed from cooler, 2. Maximum 4 hours out of refrigeration required. 3. Note each pan, (by salad's name), time removed from cooler, and time each pan replaced or discarded, 4 hours or less, 4. provide white board for workers, (Repeat from 2016) Bottom- only iced diced cabbage and salad was 46-49 F; the maximum is 41 F
Correction: Refrigerated.

#33. Dressing dispenser stored in salad container
Corrected: placed in separate container.

Note: send written time as a control plan within 1 week.

Lakeside Beer & Wine Garden - 12245 TILLEY RD S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Tavern 8/21/2017 0 10 10 #34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Chicken in prep fridge. 39 F

#34. Sanitizer had no quat content. Must be 200-300 ppm quat. Add more quat product.

#41. No test strip paper available. Obtain correct test paper.

Lakeside Grill & Boats LLC - 12245 TILLEY RD S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/21/2017 0 10 10 #34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Hot dogs in crock pot, 167 F
commercial made deli sandwiches in 3-door under counter unit, 26 F
Quat sanitizer >400 ppm

#34. Quat sanitizer prepared too strong. Is > 400 ppm. Must be 200-300 ppm.
Corrected: Diluted.

#41. No sanitizer test paper available. Obtain test paper.

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 8/21/2017 10 5 15 #21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Meats in small merchandiser 36 degrees F
Sour cream in prep 61 degrees F
Beef hot hold in steam table 149-154 degrees F
Sanitizer 50 ppm chlorine

#21: Foods in prep fridge at 44-62 degrees F. Pico de Gallo, sour cream, cut lettuce and raw beef moved to small merchandiser. Have the prep fridge repaired, serviced or replaced to keep foods at or below 41 degrees F

#34: Wiping towels being stored on cutting board had little to no chlorine sanitizer. Store towels in sanitizer bucket between uses.

San Francisco Street Bakery - 1320 San Francisco Ave NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/18/2017 0 3 3 #39- Single-Use and Single-Service Articles Properly Stored, Used
Curved glass cooler, cheese cake 38 F OK
Sandwich prep cooler, Cream cheese 41 F OK

#39. Upstairs, box of napkins stored directly on floor.
Correction:
Store off floor with crate, container, pallet, etc...
Bakery 8/18/2017 0 0 0 Walk in cooler meat chub, 40 F MAX OK

Good, none noted.

Rush in Dumplings - 205 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 8/18/2017 10 0 10 #21- Proper Cold Holding Temperatures
Raetone cooler, Butter, 38 F Max, OK
Open Top cooler, Sour Cream Dispenser 54 F

#21. Sour cream in open top cooler, 54 F: 41 F is maximum - 1-2 hours duration.
Correction: placed in pan, don't place on top of food pans, but inside them.

Jimmy John's - 1200 Cooper Point Ste 410

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/15/2017 5 2 7 #02- Food Worker Cards Current
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sliced tomato, 3 door prep #2, 39 degrees F
Sliced beef, 3 door prep #2, 40 degrees F
Tuna, walk in cooler 41 degrees F
Sliced tomato, 3 door prep #1, 40 degrees F
Sliced beef, 3 door prep #1, 39 degrees F

REPEAT #2: Several employee food worker cards have expired/absent. Obtain in 2 weeks and email confirmation.

#48: Walk in cooler observed with leaking/damaged ceiling. Physical facilities must be maintained. Have ceiling repaired and monitor temps.

Rosecrest Farm - 700 CAPITOL WAY N

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Market Vendor - Grocery 8/15/2017 0 0 0 Cheese, Cooler, <41 F OK

Good, None Noted.

Big Lots #4650 - 2815 CAPITAL MALL DR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 8/14/2017 0 0 0 Ambient, dairy reach-in cooler, 39 F
Frozen food, frozen

No violations observed during the inspection.

Reviewed: Pest inspection reports
damaged / expired product handling.

Forza - 130 MARVIN RD SE #130

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/14/2017 45 5 50 #02- Food Worker Cards Current
#14- Raw Meats Away from RTE Food; Species Separated
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
Quiche, front top refrigerated display 45-47 F
Chicken, prep unit bottom, 58 F
Milk, baking room standing reach-in 44-45 F
Egg scramble, walk-in covered, 43 F
Spinach, prep unit bottom, 45-47 F
Butter, baking room standing reach-in 46-47 F

#2. Invalid FWC. Employee (1) has Serve Safe Card
Correction: Obtain valid WA FWC by 8/28/2017. (info provided).

#14. Raw whole shell eggs stored above ready to eat foods (milk, apples).
Correction: Prevent potential contamination. Store ready to eat food above raw proteins.

#16. Improper cooling. Potentially hazardous foods improperly cooled in walk-in. Covered Quiche prepared 8/13 in walk-in covered. Per employee/s covered when placed in walk-in to cool. Egg burrito mix prepared 8/14 in walk-in covered 43 F
Correction: Properly cool by an approved method. If shallow pan cooling, place in walk-in UNCOVERED, until 41 F or lower is reached.

Cooling begins at 135 F. Leave items uncovered until 41 F is obtained in walk-in. Use thermometer to verify.

Remove from sale/service items improperly cooled from 8/13. Uncover 43 F egg mix from 8/14 and cool to 41 F or lower uncovered. (CDI)

REPEAT #21. Improper cold holding temperatures. Potentially hazardous foods in cold holding above 41 F in temperature danger zone.

Quiche, in front refrigerated display 45-47 F
Chicken in prep unit bottom 50 F, Spinach in prep unit bottom 45-47 F, lettuce mix in prep unit bottom 44-46 F, olive in liquid, non PHF 50 F, butter in standing reach-in in bakery room 46-47 F, milk is standing reach-in in bakery room 44-45 F.
Correction: Rapid chill all foods to 41 F. Remove foods from sale / service that have been above 41 F for greater then 12 hours.
(CDI- Chilled, removed).

#29. Inadequate equipment for temperature control. Refrigerated display case up front (ambient 47 F ). Rear prep unit bottom (ambient 47 F ) (bakery room standing unit ambient not taken), and baking room reach-in unit not functioning to maintain required 41 F or lower temperature of potentially hazardous foods.
Correction: Turn units down or repair / replace to provide required food temperature.

Re-Inspection:

Re-InspectionDate: Sep 20, 2017 Results: Re-inspection to verify corrective actions taken to actively manage high risk factors associated with violations, 2, 14, 16, 21, and 29.

Upon re-inspection observed prevention of potential contamination with proper egg storage, observed potentially hazardous food temperature control with quiche at or below 41 F in cold storage, and discussed / revised cooling process of quiche found to be 41 f and properly cooled. Did not observe expired / invalid WA Food Worker cards. Observed refrigeration units maintaining required food temperatures.

No violations noted at time of re-inspection.


Temps: Quiche, front top refrigerated display 41 F
Margarine, baking room standing reach-in 41 F
Quiche, walk-in 39 F
Salsa, prep unit bottom, 39 F

Taco Bell #31338 - 1101 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/14/2017 5 0 5 #02- Food Worker Cards Current
Salsa, walk in cooler 40 degrees F
Diced tomato, prep cooler 40 degrees F
Salsa, prep cooler 37 degrees F
Rice, steam table 152 degrees F
Black beans, steam table 143 degrees F
Rice, 2 door hot case 139 degrees F

#2: One employee food worker card expired. Obtain within 2 weeks and email confirmation.

Total Wine & More - 625 BLACK LAKE BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Wine Sampling 8/14/2017 0 5 5 #44- Plumbing Properly Sized, Installed, and Maintained
high-temp. ware wash machine = 161.1 F

#44. Pipe on 3-comp. sink has come loose.
Correction: repair plumbing.

Pizzeria Lagitana Olympia - 518 CAPITOL WAY S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/11/2017 0 0 0 3-door, ham meat 40 F max, OK
Espresso cooler, milk 39 F, OK
2-door open-top cooler, diced tomato, 39 F OK

Good none noted.

Note: Owner to buy a electronic thermometer. Thin probe measures small pieces of raw sausage accurately. (155 F is minimum).

Shari's Restaurant - 3425 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/11/2017 15 0 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Steak cooked, 145-151 degrees F
Diced tomatoes top of prep, 38 degrees F
Biscuit gravy cooled walk in 36 degrees F
Dish washer sanitizing rinse 50 ppm chlorine
Sliced meats drawer unit 36 degrees F

#2: A couple employees food worker cars expired. Obtain in 2 weeks.

#21: Cut lettuce top of prep at 47-53 degrees F. Disposed and a solid metal lid put in use to retain temperature.

Let's Paint! - 418 Washington St SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 8/11/2017 10 0 10 #06- Adequate Handwashing Facilities
Elisa's sandwiches, packaged, 1-door cooler 38 F OK

#6. No paper towels or paper towel dispenser in small restroom.
Correction: Install in one week, meanwhile use other restroom.

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) 8/11/2017 60 0 60 #04- Hands Washed As Required
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
tuna / 2-door prep. cooler 39 F
turkey / 2-door prep. cooler 40 F
ambient / 2-door merch. 40 F
milk / 1-door reach-in cooler 54 F
lasagnas / walk-in cooler 40 F
Othello soup / walk-in cooler 40 F

#4. Employee observed not hand washing and changing gloves after activities that contaminated (cracking eggs, cleaning, handling dirty dishes). Employees must hand wash after these activities. Using a sanitizer cloth is not a substituted for hand washing.
Correction: hand wash after activities that contaminate hands and put on new gloves. PIC given "hand washing" fact sheet.

#16. Lasagnas observed cooling in walk-in cooler in 4" pans, covered, at 46-48 F. Lasagnas were prepared the night before. All foods must be cooled using an approved method.
Corrected: Lasagnas were voluntarily discarded, PIC given "approved cooling" fact sheet.

#21. Milk in 1-dor reach-in cooler at 54 F. All PHF's must be maintained at 41 F or below.
Corrected: foods moved and cooler adjusted. Monitor temps. throughout the day and only return food if unit below 41F.

A re-inspection will be conducted within 2 weeks at which time all violations must be corrected.


Re-Inspection:

Re-InspectionDate: Aug 29, 2017 Results: Milk 1-door under counter cooler 41 F
Soup walk-in cooler 39 F
Pizza pizza hot hold 135 F

The following violations from the August 11 2017 routine inspection have been corrected:

#16. Soups observed in walk-in cooler at less than 2" depth for cooling.

#21. Milk in 1-door under counter espresso cooler below 41 F

The following violation has not been corrected:

#4. No employee hand washing observed during the re-inspection. Employees did not hand wash after handling dirty dishes, cleaning, or before putting on gloves to begin food prep. Employees MUST hand wash after activities that contaminate hands.
Correction: re-train employees on proper hand washing.

A second re-inspection will occur within 2 weeks, at which time ALL violations must be corrected.

Note: gloves or utensils must be used when working with ready to eat foods (like baked goods or salads).

In-use utensils should be stored in ice water or wash-rinse-sanitize-ire dry every 4 hours.

Soba Oriental Cuisine - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/11/2017 25 5 30 #17- Proper Hot Holding Temperatures
#33- Potential Food Contamination Prevented
Noodles with cabbage, 149 F OK
Large glass door cooler, cabbage, 40 F OK

#17. Sish kabobs in auto Sham warmer (160 F Readout) is only 120-125 F. (air and sish kabobs). Minimum in warmer is 135 F. Duration is 20 minutes.
Corrections: Will turn hotter and check with thermometer. Will have warmer repaired.
Correction: heat increased.

#33. Cans of pop in drink ice. No food allowed in Drink Ice.
Correction: Removed

Note: Replace home style refrigerators ONLY with commercial type.

Dominos Pizza - 4530 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/10/2017 20 5 25 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
Pizza, oven 204 degrees F
Chicken wings, prep unit bottom 49-51 degrees F
Chicken prep unit top 38 degrees F
Spinach, prep unit bottom 50 degrees F
Sausage, prep unit top 58 degrees F
Chicken, walk in 34 degrees F

REPEAT #21: Improper cold holding temperatures. Spinach 50 degrees F, Chicken wings 49-51 degrees F, both in prep unit bottom. Must maintain at 41 degrees F or below.

#22: Thermometer absent in prep unit (bottom). Thermometer not used to evaluate PHF in cold holding.

#29: Prep unit not adequate to maintain required PHF in cold hold at or below 41 degrees F. Cease use of bottom of prep unit until repaired.

#2: 5 Food Worker Cards absent., provide by 08/24/2017

Re-inspection required due to repeat red violations from previous inspections that have not been corrected.

Re-Inspection:

Re-InspectionDate: Sep 13, 2017 Results: Shredded cheese, prep unit top, 37 F
Wings, prep unit bottom, 41 F
Diced chicken, prep unit top, 37 F
Sliced ham, prep unit bottom, 38 F

No repeat violations noted during inspection.

Note: Continue monitoring main prep unit food temps.

Fujiyama - 2930 Capital Mall Drive

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/10/2017 40 4 44 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
#48- Physical Facilities Properly Installed, Maintained, Cleaned
#49- Adequate Ventilation, Lighting; Designated Areas Used
Lobster, 3 door reach in cooler 37 degrees F
Lettuce, walk in cooler 63 degrees F
Butter, walk in cooler 41 degrees F
Rice, rice cooker 183 degrees F
Gyoza, 2 door prep 41 degrees F
Milk, 3 door merchandiser 44 degrees F

#16: Chicken observed cooling in walk-in in a covered container at 113 degrees F. Chicken transferred to a 2" pan and placed in walk in to finish cooling, uncovered. Person in charge given approved cooling fact sheet.

REPEAT #21: Lettuce in 55 gallon bucket in walk in cooler at 63 degrees F. Milk 44 degrees F, lettuce 54 degrees F and tomatoes 50 degrees F in 3 door merchandiser cooler. Additional ice added to lettuce. PHF's removed from merchandise cooler and moved to walk in cooler. Cooler was adjusted. Monitor temps and only return food once cooler is 41 degrees F or below.

#23: Consumer advisory posted on children's menu. Raw or under cooked meats, eggs and seafood cannot be offered on the children's section of the menu. Remove asterisk and advisory from the children's menu.

#48: Areas in bar have accumulated food debris. Increase cleaning frequency.

#49: Light in kitchen lack shielding, repair or replace shielding.

Growler Garage - 400 COOPER POINT RD SW Suite 8

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Beer taps only 8/10/2017 5 0 5 #02- Food Worker Cards Current
Ambient, walk-in cooler 37 F
Sanitizer 100 ppm chlorine

#2. One employee Food Worker Card (FWC)
expired. All employees must have valid FWC's within 2-weeks of employment.
Correction: Obtain within 2-weeks and email confirmation.

Note: temporary food events (like a chili cook off) require Food Permits. I will email additional information. PIC given Temporary Food Permit Application.

Hop Jacks - 4739 Avery Court SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/10/2017 5 0 5 #02- Food Worker Cards Current
Diced tomatoes top of prep 36 degrees F
Beef chunks cooked 145-191 degrees F
Cut lettuce top of 2nd prep 37 degrees F
Fish filet in walk in 37 degrees F
Dish wash sanitizer rinse 50 ppm chlorine
Contact sanitizer 200-300 ppm Quat

#2: A couple of employees with expired or no Food Worker cards. Obtain in 2 weeks.

KFC / Long John Silvers - 8030 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/10/2017 40 12 52 #04- Hands Washed As Required
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Chicken Tenders, hot hold upper unit 125 degrees F
Milk, bottles in cold hold line in bucket 49 degrees F
Coleslaw, under water unit 37 degrees F
Fish, hot hold upper unit 139 degrees F
Cut lettuce, container in cold hold line 52 degrees F
Beans, walk in 38 degrees F
Chicken wings, hot hold upper unit 130 degrees F

#4: Improper hand washing. Employees observed washing hands for less than required 20 seconds.

#17: Improper cold holding temperatures. Maintain PHF's in hot holding at or above 135 degrees F.

#21: Improper cold holding temperatures. Maintain PHF in cold storage at or below 41 degrees F

#29: Inadequate equipment for temperature control. Cold hold well under upper hot hold not properly functioning to maintain required cold holding temps while glass under counter unit is out of service. Use alternate cold holding. Cease using cold hold well for cold holding PHF in varying containers. Use as designed.

#34: Sanitizer, quat, less than 150 ppm in bucket.

#48: Walk ins in disrepair, freezer has leak. All non-chicken walk ins dirty with debris, cold hold room door in disrepair. Repair and clean.

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 8/9/2017 25 5 30 #16- Proper Cooling Procedures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Tofu top of prep 38 degrees F
Chicken, cooked 178 degrees F
Contact sanitizer 50 ppm chlorine

#16: Two colanders of cooked noodles in prep fridge cooling at food depth greater than 2 inches. Arranged all foods at 2 inches for rapid cooling. Cooked shrimp top of prep fridge also cooling at depth of 3 inches. Corrected.

#41: Dishwash machine found to inject detergent during sanitizing rinse cycle. Manually rinse dishware after machine sanitizing use. Service company called to correct timing of machine. Obtain chlorine test paper in 5 days.

Jamba Juice #913 - 1350 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/9/2017 10 10 20 #25- Toxic Substances Properly ID, Stored, Used
#33- Potential Food Contamination Prevented
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Lemon juice (non PHF) under counter unit 38 degrees F
Oatmeal, hot holding unit insert 153 degrees F
Kale, freezer & chest freezer: Frozen
Breakfast burrito, walk in 39 degrees F
Sandwich (packaged display cooler 40 degrees F

#25: Toxic substances improperly used. Bottled/manufactured bleach & stain remover utilized for counters (test strip for chlorine "re-bleached" white greater than 200 ppm). Chemicals not noted on bottle, MSDS unavailable.

#33: Potential contamination during storage. Ice bin dirty with mold like substance.

#41: Proper test strips unavailable for chlorine sanitizer.

Little Caesars - 1350 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/9/2017 10 0 10 #06- Adequate Handwashing Facilities
Pizza, hot hold case 147-152 degrees F
Shredded cheese, prep line 39 degrees F
Sausage, prep line 40 degrees F
Chicken wings, out of oven 165 degrees F
Chicken wings, walk in 40 degrees F

#6: Inadequate hand washing facilities, paper towels absent.

Note: Room temp storage of pizza, premade with cheese and pepperoni, per Little Caesars Policy. Room temp storage agreement status with DOH to be reviewed by inspector. (Risk discussed). Corporate doesn't allow storage in cooler.

Panera Bread - 1320 Marvin Rd NE Suite E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/9/2017 10 17 27 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Quinoa, prep unit top 45 degrees F
Cut watermelon, prep unit top 44 degrees F
Sliced deli meats prep unit top 43-45 degrees F
Tuna mix, prep unit top 41 degrees F
Cream cheese mix, under counter unit 38 degrees F

REPEAT #2: Food worker cards not current/available. 4 employees cards were absent/expired

REPEAT #21: Improper cold holding. Several PHF's stored in prep unit top.

#29: Inadequate equipment for temperature control. Primary prep unit 43-46 degrees F by visible digital thermometer, operating in temperature danger zone. Repair/maintenance unit to maintain internal required food temps of 41 degrees F or less.

#34: Inadequate sanitizer, sanitizer (quat) less than 150 ppm in bucket.

#41: Warewashing facilities not properly maintained. In use dish machine not properly sanitizing (chlorine 0 ppm).

#48: Coving in walk in freezer in disrepair.

Re-inspection will be required due to repeat violations from previous inspections that have not been corrected.

Re-Inspection:

Re-InspectionDate: Sep 13, 2017 Results: Sliced Tomatoes, Prep unit top, 38 F
Arugala, Prep unit top, 41 F
Cut lettuce, Prep unit top, 40 F

Notes:
Facility repaired prep unit
Verify proper dish machine sanitizer levels, daily using test strips
Recommend altering sanitizer water temperature OK, altering / lessening required time between changing.

No critical / red high risk factor violations noted during re-inspection.

#48.REPEAT Coving in walk-in freezer in disrepair
Correction: Replace / repair.

Taco Del Mar - 1350 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/9/2017 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Various PHF (x10) hot hold wells, 147-192 degrees F
Beans, walk in 41 degrees F
Cooked shrimp, prep unit bottom 38 degrees F
Lettuce, prep unit top 39 degrees F

#41: Warewashing facilities improperly installed/improperly functioning. Onsite dish machine not properly sanitizing (0 ppm chlorine). 3 comp sink absent. Facility has food prep sink and food waste sink only.

Correction short term: use bus tubs on counter to :
1. Wash (100-110 degrees F)
2. Rinse, clean rinse water
3. Sanitize (50-100 ppm chlorine)
4. Air dry.

Repair dish machine to properly sanitize.

Long term: install proper 3 compartment sink. Plan to be developed by 08/18/2017 with install by 09/11/2017.

Iron Rabbit - 2103 Harrison Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/9/2017 5 10 15 #02- Food Worker Cards Current
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Chowder, steam table 155 degrees F
Coleslaw, right 2 door prep 40 degrees F
Chickpeas, left 2 door prep 40 degrees F
Rice, walk in cooler kitchen 39 degrees F
Half & half, bar walk in 39 degrees F
Pasta, kitchen walk in 40 degrees F

REPEAT #2: Several employee Food Worker Cards absent/expired. Obtain in 2 weeks and email confirmation.

#41: Bar warewash machine tested at 0 ppm chlorine. Sanitizer was primed and re-rested at 50 ppm chlorine.

#42: Deli slicer observed with food debris. Thoroughly clean after use to remove all food debris.

Ramirez To Go - 2400 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/9/2017 20 5 25 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#31- Food Properly Labeled
Beans, steam table 148 degrees F
Rice, steam table 141 degrees F
Rice, 4 door reach in cooler 38 degrees F
Diced tomato, upper prep cooler 48 degrees F
Beef, lower prep cooler 40 degrees F
Milk, 1 door display cooler 37 degrees F

#6: Kitchen hand wash sink lacks soap and front hand wash sink lacks paper towels (no batteries). Corrected: Soap replaced and batteries replaced in paper towel dispenser.

#21: Sliced and diced tomatoes in upper section of prep cooler 48 degrees F. Corrected: tomatoes were in double pans in the prep cooler. Tomatoes were moved to the lower section to cool.

REPEAT #31: Tamales, salsas, and tortillas not properly labeled.

Junction Bar & Grill, The - 21000 Old Highway 99 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment & Tavern 8/8/2017 0 4 4 #48- Physical Facilities Properly Installed, Maintained, Cleaned
#49- Adequate Ventilation, Lighting; Designated Areas Used
Ground meat in new 2 door pizza prep 37 degrees F
Sliced tomatoes in new single prep 37 degrees F
Bacon cooled in walk in 40 degrees F
Cut lettuce in tall reach in 38 degrees F
Contact sanitizer 50 ppm chlorine
Dishwash machine sanitizing rinse 164 degrees F

#48: Fluorescent lighting fixture above pizza prep area does not have lamp shielding. Correct in 2 weeks.

#49: Lighting level in main prep area should be increased for better illumination of work area. Improve in 6 weeks.

Matchless (Bolt Beer) - 8036 RIVER DR SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment (Tavern/Tap Room only) 8/8/2017 0 8 8 #44- Plumbing Properly Sized, Installed, and Maintained
#46- Toilet Facilities Properly Constructed, Supplied, Cleaned
#44: Tops drain tray retains liquid and does not drain completely. Modify it to allow it to drain empty. Correct in 4 weeks.

#46: Restroom door do not self close. Install self-closing devices. Correct in 4 weeks.

Grandmound AM-PM - 19705 Old Highway 99 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/7/2017 0 8 8 #32- Insects, Rodents, Animals Not Present; Entrance Controlled
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
Chicken sandwich in display case 159 degrees F
Sliced tomatoes in top of deli fridge 38 degrees F
Hamburger heated to 167 degrees F
Contact sanitizer 50 ppm chlorine
Reach in with dairy 39 degrees F

#38 : Utensils not provided for self serve, ready to eat condiments in deli fridge. Provide utensils for tomatoes, lettuce.

#32: Presence of flies in prep area. Provide means of control and removal.
Grocery Stores and Confectioneries 8/7/2017 0 0 0 Milk in merchandizer 39 degrees F

No violations noted at time of inspection.

Grabajava Espresso - 19530 Ivan Street SW #C

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 8/7/2017 0 10 10 #32- Insects, Rodents, Animals Not Present; Entrance Controlled
#34- Wiping Cloths Properly Used, Stored
Milk in dorm style fridge 35 degrees F
2 door merchandiser in storage shed 33 degrees F

#34: Contact sanitizer prepared too strong, greater than 200 ppm, must be 50 ppm. Obtain test paper to monitor.

#32: Presence of flies in establishment. Provide screens for doors and windows.

South Bay Grocery & Deli - 3444 South Bay Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 8/4/2017 0 0 0 Gallon milk, walk in cooler 37 degrees F

No violations noted at time of inspection.

Fred Meyer #00186 - 700 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/4/2017 0 0 0 Chicken cook temp 165-201 degrees F
Roasted chicken steam table 149 degrees F
Sliced tomatoes top of prep 41 degrees F
Deli meats, display cases 37-39 degrees F
Dish wash rinse temp 190 degrees F
Soups hot hold 135-161 degrees F

No violations noted at time of inspection.

South Bay Grocery & Deli - 3444 South Bay Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/4/2017 10 5 15 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
Walk in, corn dogs 37 degrees F
Fresh zone cooler, yogurt 37 degrees F
Fried chicken, warmer 146 degrees F

REPEAT #21: Slant, glass deli foods (1/2 & 1/2, sandwiches, Darigold round milk) vary 34-46 degrees F. Chiller above food completely iced up. Immediately service it. Then message me when 41 degrees F or less.

#29: Thermometer in defective cooler reads 10 degrees F - discard. Replace it.

Note: Clean grease hood baffle plates inside, heavy build up.

Varsity Espresso - 3120 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 8/4/2017 0 0 0 Dairy milk under counter glass door 39 degrees F
Soy milk under counter glad door 38 degrees F
Breakfast sandwiches in 2 door side by side 39 degrees F
Contact sanitizer 50 ppm chlorine

No items noted at time of inspection

Fred Meyer #00186 - 700 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 8/4/2017 0 0 0 Cheesecake, display case 39 degrees F

No violations noted at time of inspection

Washington Street Market - 221 Washington Street NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 8/3/2017 10 0 10 #06- Adequate Handwashing Facilities
Sandwich, walk in cooler 41 degrees F
1/2 gallon milk, 2 door True 38 degrees F

#6: No restroom hand paper towels. Corrected.

7-Eleven #2361-32832C - 1022 Crosby Boulevard SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/3/2017 35 5 40 #06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Salsa, 1 door prep cooler 38 degrees F
Pizza, household style cooler 33 degrees F
Ambient, 1 door prep cooler 39 degrees F
Hot wings, cooked in oven 191-208 degrees F
Hot dog, roller grill 138 degrees F
Pizza, display hot case 137 degrees F
Burgers, hot hold unit 126-127 degrees F
Nacho cheese & chili sauce dispenser, hot hold unit 123-125 degrees F

#6: Hand wash sink lacks paper towels. Correction: paper towels restocked.

#17: Hot hold temperatures for nacho cheese, chili sauce and hamburgers below 135 degrees F. Corrected: hamburgers made this morning were reheated to 165 degrees F and unit was adjusted. Nacho cheese and chili sauce were voluntarily discarded (4 bags total) and a work order submitted to repair the unit. Do not use dispense hot hold unit until repaired and able to maintain 135 degrees F

#34: Wiping cloth sanitizer tested at 0 ppm Quat. Sanitizer refreshed and tested at 400 ppm Quat.
Grocery Stores and Confectioneries 8/3/2017 5 2 7 #14- Raw Meats Away from RTE Food; Species Separated
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Ambient, open coolers with dairy & sandwiches, 36-40 degrees F
Ambient, walk in cooler 41 degrees F

REPEAT #14: Raw, whole shell eggs being stored over ready to eat foods. Move eggs to a different location.

REPEAT #48: Walk in cooler door seals are damaged and need to be replaced.

Abby's South Capitol Bakery and Cafe - 108 SW 22ND AVE 06

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/3/2017 5 5 10 #02- Food Worker Cards Current
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
All milk temps (2 commercial, 3 home style refrigerators) 41 degrees F

If homestyle cooler is replaced, replace only with commercial merchandizer cooler.

#2: Present worker has no food worker card or copy. Another card expired in May. Obtain current cards/copies by 08/17/2017 and all me to confirm.

#32: Hot day, window, doors open, a couple of flies. You must control flies, like sticky traps and must install door/window screens.

Jack in the Box #8319 - 1635 Mottman Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/3/2017 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Ham, 2 door reach in 38 degrees F
Chicken, walk in cooler 37 degrees F
Soft serve, machine top 37 degrees F
Burgers, cooked on grill 185-201 degrees F
Sausage, hot hold drawers 165 degrees F
Hash browns, hot hold unit 137 degrees F

#48: Walk in door seals damaged and ceiling leaking water in front of walk in cooler. Replace door seals and repair plumbing to fix leak.

Note; 1 door prep cooler out of order during inspection

Lucky Lunchbox Express, The - 3000 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/3/2017 25 5 30 #04- Hands Washed As Required
#31- Food Properly Labeled
Biscuit gravy in 2 door under counter 36 degrees F
Cheddar bacon potato soup in hot hold 181 degrees F
Sandwiches in display case 38 degrees F
Contact sanitizer 50 ppm chlorine
Diced chicken top of prep 37 degrees F

#4: Employee did not wash hands in food service area upon returning from personal break. Must wash hands in food prep and service areas after returning from breaks before any food preparation. In addition, returning employee proceeded to make cold coffee beverages.

#31: Pasta food items in to go packaging must be labeled to identify foods and origin of product.

Filling Station Espresso - 728 E 4TH AVE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/2/2017 0 5 5 #34- Wiping Cloths Properly Used, Stored
#34: Bucket for wiping rag too weak, <10 ppm. Must add bleach to be at least 50 ppm, corrected.

Note: Restroom, 3 comp sink, cooler, freezer, dry storage in shed. Gallon milk in shed (tall 2 door cooler), 41 degrees F exactly.

Note: Home style "dorm" cooler in espresso only for non-perishables (energy drinks).

Coffee Central LLC - 925 Plum Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/2/2017 0 0 0 "Coca cola" burritos 40 degrees F
Under counter espresso above 39 degrees F
Homestyle cooler, milk gallon 39 degrees F
Note: no soup presently

Note: Home style refrigerator (yours is black) no longer approved. You may continue to use it and repair/adjust as needed, but replace only with non-homestyle, "merchandizer grade" cooler

Note: Slow drain being worked on presently

Panda Express #566 - 4210 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/2/2017 0 0 0 Chicken pieces, deep fry wok, 177 F
Chicken, grill top, 176-202 F
Noodles, prep unit top, 41 F
PHF's Hot Hold , induction unit 137-167 F
Rice, hot hold box, 167 F
Raw shrimp, prep unit bottom drawer, 37 F

No violations noted during inspection.

Paco's Tacos - 4520 Lacey Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/2/2017 5 0 5 #17- Proper Hot Holding Temperatures
Refried Beans @ 163 F Left Heater
Rice @ 171 F Left Heater
Refrigerator @ 28 F
Chicken @ 131 F - Reheat to 165 F Right Heater.
Beef @ 129 F - Reheat to 165 F Right Heater
(Power Outage).

#17. All foods must be hot held at 135 F or above. Check power for good electrical use. No blown power (CDI)
Electric working again.

No Bare hand to food contact.
Washed hands frequently.

Cedar Inn Tavern - 9030 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/2/2017 30 15 45 #16- Proper Cooling Procedures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Meatloaf, walk-in 40 F
Tarter, prep unit bottom, 41 F
Steak, residential refrigerator, 41 F
Boiled potatoes, (whole), pot in walk-in, 47 F

#16. Improper cooling of potentially hazardous foods. Whole potatoes in stock pot in walk-in 47 F, greater then 2" in depth ( 18 "), cooked 8/1/17.
Correction: Properly cool by approved method. Shallow pan method with product 2" or less in depth, by ice from 135 F to 70 F in 2 hours and then from 70 F to 41 F within an additional 4 hours.
CDI- voluntarily discarded.

#22. Accurate thermometer unavailable.
Correction: Provide and use thin tip digital thermometer.

#29. Inadequate equipment for temperature control. Residential refrigerator used for open food storage.
Correction: Provide commercial refrigeration for commercial use. Submit spec sheet for approval by 8/31/2017.
Note: Prep unit turned down while on site, may require repair (30 F at end of inspection). Monitor food temps.

#40. Food surfaces not properly constructed. Formica surface damaged.
Correction: Repair / replace to provide smooth and easily cleanable.

#41. Sanitizer test strips unavailable.
Correction: Provide and use.

Subway - 4055 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/2/2017 5 0 5 #02- Food Worker Cards Current
Sliced tomatoes, top of prep 38 degrees F
Meatballs in hot holding 135-143 degrees F
Chicken, diced top of prep 37 degrees F
Contact sanitizer 200-300 ppm quat

#2: Two Food Worker Cards expired. Obtain in 2 weeks.

Josh's Restaurant - 412 Franklin St

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/2/2017 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Steam table, beef stew, chicken & rice 142-145 degrees F
3 upright coolers all foods <39 degrees F
Open top cooler 37 degrees F

#48: From pre-opening, still some ceiling tiles needing replacement to fit. Purchase and trim tiles.

Airport Shell - 7219 OLD HWY 99 SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 8/1/2017 0 0 0 Milk cooler 37 degrees F

No items noted at time of inspection
Food Service Establishment (Deli) 8/1/2017 0 0 0 No foods hot holding (sold out)
Foods in new merchandiser for back storage 25 degrees F

No violations noted at time of inspection.

Buffalo Wild Wings - 1614 BLACK LAKE BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/1/2017 5 5 10 #02- Food Worker Cards Current
#44- Plumbing Properly Sized, Installed, and Maintained
Salsa, 6 drawer prep cooler 41 degrees F
Sliced tomato, 4 drawer prep cooler 38 degrees F
Cooked mushrooms, produce walk in 41 degrees F
Wings, cooked in fryer 197-205 degrees F
Chili, steam table 153 degrees F
Chicken tenders, cooked in fryer 177-184 degrees F

REPEAT #2: Several Food Worker Cards expired/absent. Obtain within 2 weeks.

#44: Hand wash sink plumbing leaking. Plumbing must be maintained.

Note: Warming cabinet being added for "to go" orders

Cooper Point Chevron - 2205 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 8/1/2017 15 2 17 #14- Raw Meats Away from RTE Food; Species Separated
#21- Proper Cold Holding Temperatures
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Walk-in cooler with dairy, ambient, 43-44 F
2-door merchandiser with eggs, ambient, 40 F

#14. Raw, whole shell eggs observed in 2-door merch. on top shelf over ready-to-eat (RTE) foods and beverages. Raw meats and eggs must be below or away from RTE foods.
Corrected: Eggs moved to bottom shelf.

#21. Dairy in walk-in cooler 43-44 F. All PHF's must be maintained at 41 F or below.
Corrected: Cooler was adjusted. Monitor temps. throughout the day and have unit repaired if unable to maintain 41 F and move food.

#48. Spilled beverages and accumulated debris observed in walk-in cooler.
Correction: Increase cleaning frequency.

Note: Ice machine not operational at time of inspection. F'real machine added approx. 2 months ago. Reviewed cleaning logs.

Plaza Jalisco - 5212 Capitol Boulevard S.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/1/2017 40 5 45 #06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Shredded chicken hot hold 135-169 degrees F
Shredded beef hot hold 135-187 degrees F
Mash beans hot hold 135-198 degrees F
Other pans of food, chicken & beef cooled at 2 inches in walk in 39-40 degrees F
Contact sanitizer 50 ppm chlorine

#6: No soap in dispenser at hand wash sink between line and dish wash area. Have supplied at all times.

#16: A pan of shrimp and scallop dish cooled at greater than 3 inches of food depth. Foods must be cooled at depth of 2 inches for less. Corrected, thrown away in garbage.

Other foods in walk in evident of being cooled at greater than 2 inches are warmer than others properly cooled. Pot of shredded beef, insert of shredded chicken and pan of beans thrown away.

#42: Interior surface of ice machine has mold/mildew growth. Empty, clean and sanitize every month.

#21: Diced tomatoes, sour cream, shredded lettuce in top of prep fridge at 43-45 degrees F. These must be kept below 41 degrees F. Correction adjusted thermostat. Have unit serviced to keep foods below 41 degrees F.

Wendy's #110 - 526 SLEATER KINNEY RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/1/2017 25 0 25 #04- Hands Washed As Required
Large hamburger cooked 1555-183 degrees F
Small hamburger hot hold 135-149 degrees F
Chicken grilled hot hold 135-150
Contact sanitizer 200-300 ppm quat

#4: Workers handling raw hamburger patties are not washing hands before subsequently handling various utensils and other equipment.

Corrected: all surfaces associated with grill person have been cleaned and sanitized.

Cooper Point Chevron - 2205 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/1/2017 55 11 66 #06- Adequate Handwashing Facilities
#18- Proper Cooking Time and Temperature; Proper Use of Non-Continuous Cooking
#20- Proper Reheating Procedures for Hot Holding
#22- Accurate Thermometer Provided for PHF
#34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
#43- Nonfood-Contact Surfaces Maintained and Clean
Chicken Tender, display hot case, 161 F
Cheese burrito, display hot case, 175 F
Frozen Foods = good
Beef Chimichangas from fryer, 117-128 F
Chicken tenders from fryer 123-201 F

#6. Hand wash sink observed with knife and food debris. Hand wash sinks must be used for hand washing and no other purpose.
Corrected: Knife moved to 3-comp. sink to be cleaned.

#22. Food probe thermometer unavailable. An accurate thermometer is required to evaluate food temps.
Correction: obtain a thermometer by end of the day.

#34. No wiping cloth sanitizer mad-up at time of inspection. Wiping cloth sanitizer must be available for use during food prep.
Corrected: Sanitizer made and tested at 100 ppm Chlorine.

#37. Tongs stored in stagnant 68 F water. In-use utensils must be stored in hot (135 F+) or cold (41 F or below) water, or stored dry at room temp. and wash-rinse-sani9tize-air dried every 4 hours.
Corrected: tongs moved to 3-comp. sink.

#43. 3-comp sink observed with accumulated grime. Non-food contact surfaces must be cleaned regularly.
Correction: Clean and sanitize sink every time you wash dishes.

#18. Raw chicken tenders cooked in fryer to 123-201 F. Chicken must be cooked to 165 F.
Corrected: two pieces of chicken put back in fryer and cooked to 165 F+. Check with a thermometer.

#20. Beef chimichangas re-heated in fryer to 117-128 F. Commercially processed RTE foods must be re-heated to 135 F for hot holding.
Corrected: two chimichangas returned to fryer until heated to 135 F. Use your thermometer.

Overall, increase cleaning frequency of the back store room and food prep areas.

A reinspection will occur within 2 weeks at which time, all violations must be corrected.

Due to cooking / reheating temp violations you will be required to maintain a cooking log for your chicken tenders and all other foods you reheat (chimichangas, pizza sticks, etc. )

Record temps of all pieces of chicken cooked for 2 weeks. Record temps of other foods 1 time per day.

For today, do not cook food until you have a thermometer.



Re-Inspection:

Re-InspectionDate: Aug 14, 2017 Results: Chicken tenders, display hot case, 175 F
Crispito, display hot case, 171 F
Walk-in cooler, ambient, 39 F
Cheese burrito cooked in fryer, 145-175 F
Chicken tenders cooked in fryer, 195-207 F
Sanitizer = 50 ppm Chlorine

All violations from the August 1, 2017 routine inspection have been corrected:

6. Hand wash sink only used for hand washing

18. Proper cook temps and cooking logs observed.

20. Proper reheating temps. observed.

22.Digital thermometers accurate and used.

34. Wiping cloth sanitizer at proper concentration.

37. In-use utensils stored on ice.

43. 3- compartment sink clean.

Thank you for making the necessary changes.

Note: always hand wash after handling raw meats to prevent cross contamination.

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 7/29/2017 10 0 10 #21- Proper Cold Holding Temperatures
Beans, hot hold well 167 degrees F
Cut lettuce, prep unit top 45 degrees F
Cut lettuce, prep unit bottom 50 degrees F
Beef steak, hot hold well 187 degrees F
Rice, hot hold well 171 degrees F
Sour cream, prep unit top 45 degrees F

REPEAT #21: Improper cold holding temperatures. Sour cream 45 degrees F, cut lettuce 45-50 degrees F in prep unit. Ensure foods are 41 degrees F or below.

Due to repeat red high risk violation #21, re-inspection required.

Chevron Mini-Mart #1105 - 670 Trosper Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery and Deli 7/28/2017 0 0 0 Chicken sandwich / hot case 169 F
Chili sauce / hot hold dispenser 141 F
Cheese sauce / hot hold dispenser 138 F
Ambient / walk-in cooler 41 F
Sausage / 1-door reach-in 38 F
half and half / cold hold dispenser 40 F

No violations at time of inspection.
Very clean facility.

Walmart #3850 - 5900 Littlerock Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 7/27/2017 0 0 0 Ambient, meat walk in 39 degrees F
Ambient, open display coolers 38-41 degrees F

No violations observed at time of inspection.
Grocery Stores 7/27/2017 15 0 15 #06- Adequate Handwashing Facilities
#22- Accurate Thermometer Provided for PHF
Ambient, dairy walk in cooler 41 degrees F
Ambient, produce walk in cooler 41 degrees F
Ambient, open display coolers 38-41 degrees F

#6: Produce area hand wash sink lacks paper towels. Paper towels restocked.

#22: "Naked" juice cooler in produce section lacks a monitoring thermometer. Obtain thermometer.
Bakery 7/27/2017 10 5 15 #06- Adequate Handwashing Facilities
#34- Wiping Cloths Properly Used, Stored
Ambient walk in cooler 41 degrees F
Ambient open display coolers 39 degrees F
Ambient open display coolers 41 degrees F
High temp warewash machine 169 degrees F

#6: Hand wash sink next to the 3 comp sink does not work. Repair sink within 1 week.

#34: Quat sanitizer tested at 0 ppm. Dispenser had run out of Quat sanitizer and was replaced. Sanitizer was refreshed and tested at 400 ppm Quat.

Limeberry - 5739 LITTLEROCK RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/27/2017 0 5 5 #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Ambient, 2 door merchandiser 39 degrees F
Mango boba, prep cooler 40 degrees F
Mix, soft serve machine 36-40 degrees F
Milk, 1 door merchandiser 39 degrees F

#42: Food debris observed on blender. Correction: Clean thoroughly to remove build up, wash, rinse sanitize and air dry when in use.

Subway - 5729 Littlerock Road SE Suite 101

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/27/2017 15 5 20 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
Meatballs, steam table 143 degrees F
Soup, steam table 174 degrees F
Meatballs, walk in cooler 40 degrees F
Tuna, in prep cooler 41 degrees F
Ham, in prep cooler 40 degrees F
Tuna, 2 door under counter 54 degrees F

REPEAT #2: One employee food worker card expired. Obtain in 1 week and email confirmation.

#21: Tuna observed in 2 door under counter cooler at 54 degrees F. Tuna was prepared 1 hour prior using room temp mayo and pre-chilled tuna. Prepared tuna was transferred o pans and allowed to cool in the walk in at a depth of 2" uncovered. Other foods at a depth in the 2 door under counter cooler were below 41 degrees F. In the future, use pre-chilled ingredients when preparing tuna.

#32: Door sweep damaged at rear entry door. Replace/repair door sweep.

Church's Chicken - 7746 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/25/2017 10 10 20 #06- Adequate Handwashing Facilities
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
Chicken, fryer 192 degrees F
Mashed potatoes, hot hold well 138 degrees F
Okra, basket fryer 172 degrees F
Coleslaw, under counter reach in 38 degrees F
Coleslaw mix, walk in 34 degrees F

#6: Inadequate hand washing facilities. Hand sink unavailable, food storage container in sink basin.

#33: Food not protected from contamination during storage. Food boxes covered in thick ice (condensate? leak?)

#34: Sanitizer not made as required, from 07/24/2017. Prepare and maintain.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/24/2017 30 0 30 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
Sliced tomato, 2 door prep 40-41 degrees F
Shake mix, machine top 36 degrees F
Lettuce, walk in cooler 40 degrees F
Burger cooked on grill 180 degrees F
Fries, fry hot hold 160 degrees F
Grilled onion, steam table 105-117 degrees F

REPEAT #2: Two employee food worker cards expired. Obtain in 1 week.

#17: Grilled onions (105-117 degrees F) and grilled mushrooms (98-100 degrees F) in steam table. Food prepared <2 hours ago, reheated to 165 degrees F. Steam table had run out of water and was refilled.

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 7/24/2017 25 5 30 #16- Proper Cooling Procedures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Cream, 3 door reach in 40 degrees F
Milk, 1 door under counter 38 degrees F
Pasta salad, 2 door reach in 39 degrees F
Quiche, curved display cooler 56-57 degrees F
Potato salad, curved display 41 degrees F
Fruit salad, curved display 38 degrees F

#16: Mini quiches in display cooler stacked in excess of 2" and 56-57 degrees F. Quiches transferred to shallow pan to finish cooling in 3 door reach in cooler.

REPEAT #41: Test strips unavailable for Quat sanitizer. Obtain and use as required.

Norma's Burgers - 7210 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/24/2017 10 5 15 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
Cooked onions, 1 door reach in 39 degrees F
Sliced tomatoes, prep unit top 38 degrees F
Burger patty, grill spatula 155-167 degrees F
Cut lettuce, 1 door reach in 46 degrees F
Head lettuce, walk in 39 degrees F
Shredded cheese, back up residential 39 degrees F

#21: Improper cold holding temperatures. Potentially hazardous food in temperature control zone, cut lettuce in reach in 46 degrees F.

#29: Inadequate equipment for temperature control. Dorm style refrigerator used in commercial application. Replace with commercial unit.

Mountain Home Bakery - 6020 PACIFIC AVE SE #102

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Bakery) 7/24/2017 0 5 5 #34- Wiping Cloths Properly Used, Stored
Milk, under counter unit 40 degrees F
Cream cheese frosting, rastone refrigerator, 40 degrees F
Milk, display merchandiser 40 degrees F

#34: Improper sanitizer. Sanitize is less than 150 ppm in bucket, sanitizer dispenser not properly functioning. Correction: repair, until repaired manually mix and test.

Las Palmas Jarochas - 909 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/24/2017 5 0 5 #22- Accurate Thermometer Provided for PHF
Milk in merchandiser 36 degrees F
Eggs in merchandiser 39 degrees F

#22: Provide thermometers in merchandisers containing milk and eggs. Correct in 2 weeks.
Food Service Establishment 7/24/2017 25 10 35 #16- Proper Cooling Procedures
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Raw meats in display case 37-39 degrees F
Cheeses in display case 36 degrees F

#16: Two pans of mashed beans cooled at food depth of 3 inches, must cool all potentially hazardous foods at depth of 2 inches or less. Correct action: Beans thrown in garbage.

#34: Containers of sanitizer at 10-50 ppm chlorine. Maintain at 50 ppm. Corrected.

#41: No test paper available to monitor sanitizer strength. Obtain test paper in 2 weeks.

Tanglewilde Arco - 7291 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 7/24/2017 0 5 5 #33- Potential Food Contamination Prevented
V8, Dairy section of walk in 41 degrees F

#33: Food not protected from potential contamination during storage. Chemicals/medicines stored above food.

Interlake Grocery - 7446 MULLEN RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (grocery) 7/24/2017 10 0 10 #21- Proper Cold Holding Temperatures
Milk, dairy section of walk in 48.6 degrees F
Meat balls, hot case 121 degrees F
Corn dogs, fryer basket 138 degrees F
Sour cream, dairy section of walk in 46 degrees F
Burritos, hot hold case 137 degrees F
Meat & cheese, merchandiser 38 degrees F

#21: Improper cold holding temperatures. PHF's in dairy section of walk in cooler in temperature danger zone. Remove from sale/service items that have been in cooler more than 12 hours in temperature danger zone. Do not use to hold potentially hazardous foods until repaired to maintain 41 degrees F or less.

Note: Ensure all foods are stored 6" inches off the ground.

Haggen - 1313 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 7/24/2017 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Ambient, walk in 38 degrees F
Ambient, open display cooler 35 degrees F
Ambient, curved display cooler 37 degrees F

#41: High temp ware wash machine rinse cycle at 145 degrees F. High temp machines must reach at least 160 degrees F for the rinse cycle. Have unit repaired. In the mean time, sanitize equipment in the 3 comp sink and allow to air dry.

Black Lake Grocery & Deli - 1515 Black Lake Boulevard S.W.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/24/2017 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Corn dog, hot case 138 degrees F
Pizza stick, hot case 142 degrees F

#48: Hole in wall near 3 comp sink where plumbing valves located. Repair hole in the wall or cover with access door.

Note: Recommend additional cleaning in the back room

7-Eleven #2361-18653C - 6125 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/24/2017 10 0 10 #21- Proper Cold Holding Temperatures
Deli Sandwich, grab-n-go display 38 F
Milk/ s, Dairy section of walk-in cooler 45-47 F

#21. Improper cold holding temperatures. Potentially hazardous food in temperature danger zone above 41 F. Milk products in "dairy" section of walk-in cooler 45-47 F. (Ambient 42 F before leaving).
Correction: Remove from sale any items in unit more then 12 hours. Rapid chill if less then 12 hours. Ensure foods in cold holding are maintained at 41 F or lower (internal temperature not room / air temp)
Repair unit to maintain foods 41 F or lower, relocate to unit maintaining foods 41 F or lower. (CDI- pulled product).

Note #33. Ensure all foods are 6" off the floor.

Note: Provided food destruction and reconditioning guideline.

Food Service Establishment 7/24/2017 30 5 35 #02- Food Worker Cards Current
#04- Hands Washed As Required
#34- Wiping Cloths Properly Used, Stored
Big Bite Burger and Roll, roller 137 F
Pico de Gallo, nachos condiment bar, 39 F Pizza, hot hold case, 152 F
Taquito, under condiment bar unit, 38 F
Chili and cheese (dispenser ) 137-148 F

#2. Food worker cards unavailable for all employees.
Correction: Obtain valid WA Food Worker card by 8/7/17.

#4. Hands not washed as required. Employee did not wash hands after handling cash and before putting on gloves.
Correction: Wash hands as required when required for 20 seconds at an approved hand sink with soap and warm water. ( e.g. before putting on gloves and changing tasks ). CDI

REPEAT #34. Sanitizer not made at time of inspection.
Correction: Provide and maintain. Demonstrated and made. CDI

Holiday Inn Express Lacey - 4460 3rd Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/24/2017 70 21 91 #01- PIC Certified by Accredited Program or Compliance with Code
#06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#19- No Room Temperature Storage
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#30- Proper Thawing Methods Used
#34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sausage gravy, hot hold 122 degrees F
Sausage links, out of microwave 182 degrees F
Sausage pattys, hot hold 153 degrees F
Egg white, omelet, counter 61 degrees F
Omelet, hot hold 142 degrees F
Egg mix, refrigerator 41 degrees F

#1: Person in charge, unable to correctly answer questions regarding hand washing requirements, hot and cold holding temperature requirements, sanitize requirements.

#6: Inadequate hand washing facilities. Hand sink not stocked with soap.

#17: Improper hot holding temperatures. Sausage gravy in danger zone at 122 degrees F.

#19: Room temperature storage of PHF's, egg white omelets stored in counter at 61 degrees F.

#22: Thermometers absent in refrigerators and hot holding units.

#29: Inadequate equipment for temperature control. Residential Kenmore refrigerator in use.

#30: Improper thawing methods used. Sausage links and omelets (no white) thawed on counter.

#34: Wiping cloths not stored in sanitizer.

#37: Ice scoop handle contacting ice.

#41: Sanitizer test kit unavailable, provide and use.

Note; Re-inspection is required, exceeds 45 red and 65 total points.

Interlake Grocery - 7446 MULLEN RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 7/24/2017 40 5 45 #06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Milk, dairy section of walk in 48.6 degrees F
Meat balls, hot holding case 121 degrees F
Corn dog, fryer basket 138 degrees F
Sour cream, dairy section of walk in 46 degrees F
Meat & cheese merchandiser cabinet 38 degrees F

#6: Inadequate hand washing facilities. Hand sink inaccessible, bowl in basin.

#17: Improper hot holding, PHF's in temperature danger zone, meatballs in hot holding at 121 degrees F

#22: Inaccurate thermometers, stem thermostat range 50-550 degrees F

#41: Sanitizer test kit unavailable.

Outback Steakhouse Restaurant - 2615 Capital Mall Drive SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/19/2017 5 7 12 #02- Food Worker Cards Current
#44- Plumbing Properly Sized, Installed, and Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
burger cooked on grill 176-204 F
chowder / soup hot hold unit 167 F
mashed potato / steam warmer 166 F
grilled onion / 2-door reach-in
diced egg / salad prep. cooler 40 F
cooked ribs / walk-in cooler 41 F

44. Cook line hand wash sink drain / plumbing disconnected.
Correction: repair plumbing so sink drains into floor drain with limited splashing. Until repaired, use adjacent hand wash sinks at each end of the cook line.

#48. Several holes observed in wall near dry storage and mop sink.
Correction: repair walls and fill holes.

REPEAT #2. One employee food worker card (FWC) expired. All employees must have valid FWC's within 2-weeks of employment.
Correction: Obtain within 2-weeks.

Note #30: When thawing frozen fish, open vacuum sealed package and thaw under refrigeration.

Note: FE open for lunch 7/ days a week.

Basil Leaf Restaurant - 235 Division Street NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/19/2017 55 0 55 #04- Hands Washed As Required
#14- Raw Meats Away from RTE Food; Species Separated
#19- No Room Temperature Storage
rice / rice hot hold unit 187 F
rice noodles on the counter 78 F
bucket of tofu on counter 61 F
shrimp / 1-door reach-in 41 F
tofu / 2-door prep. cooler 40 F
rice noodles / 2-door reach-in 39 F

REPEAT #4.. Employees observed hand washing in the 3-compartment sink. Hand washing must occur in the dedicated hand wash sink.
Corrected: Employees directed to wash in the hand wash sink.

#14. Raw, whole-shell eggs observed in 2-door reach-in cooler over ready-to-eat (RTE) foods. Raw meats and eggs must be below or away from RTE foods.
Correction: Move eggs to bottom shelf.

#19. Several foods observed being stored at room temperature, including:
bowl of rice noodles = 78 F
bucket of tofu = 61 F
fresh rolls = 86 F
broth = 156 F
Room temperature storage of PHF's is not permitted.
Corrected: Foods moved to refrigeration to cool. Always put foods back in the refrigerator before moving on to a new task.

A re-inspection will occur within 2-weeks at which time all violations must be corrected.

Re-Inspection:

Re-InspectionDate: Jul 31, 2017 Results: Rice Ribbons on counter 124 F
Tofu (bucket) on counter 44-46 F
Rice Noodles 1-door prep cooler 51 F

The following violations have been corrected from the July 19th, 2017 routine inspection:

#4. Employees observed hand washing properly.
#14. Raw eggs now stored below RTE foods.

The following violations have not been corrected:

#19. Several foods still being left out at room temp. Spoke with PIC about reducing the quantity of food being out during prep. and the need to put foods back in the cooler when not ACTIVELY prepping it. If an order comes in, put foods back in the cooler while you make the order.
Corrected: tofu returned to refrigeration and recently heated rice ribbons were cut to size and refrigerated in 2-inch pans to cool. I suggest prepping rice ribbons as soon as they are delivered to minimize food handling and unnecessary heating and cooling. Be sure to finish preparing the rice ribbons by the time listed on the package.

#16. Reminder: cool rice noodles to 41 F or below before putting on lids or putting in pans over 2" deep. I suggest using an ice bath (as demonstrated today) to rapidly cool noodles.

A second re-inspection will occur within 2- weeks at which time ALL violations must be corrected.

Re-InspectionDate: Aug 14, 2017 Results: Fried tofu, 2-door reach-in 39 F
Shrimp, 2-door reach-in 41 F
Broth, cooler 40 F

All violations from the July 19, 2017 routine inspection have been corrected:

4. Employees observed displaying proper hand washing.

14. Raw meats and eggs stored properly.

19. No room temp. storage of PHF's observed.

Thank you for making the necessary changes.

Note: if you would like to install a second hand wash sink ( next to the 2-comp. sink ) please contact our office for approval.



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 7/19/2017 30 10 40 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Soup, hot holding, 163 F
2-door home style fridge, 40 F
2-door sandwich refrigerator, 36 F
2-door low fridge, 38 F

#6. Paper towel dispenser at hand wash sink is empty. Have supplied at all times.

#34. Wiping towel used for steaming wand had no sanitizer content. Rinse and return wiping towel to sanitizer between uses. Also No sanitizer test paper available on premise. Obtain in 2 weeks.

#41. Sanitizer not prepared or in-use during ware washing. Do not rinse or wash equipment in hand wash sink as witnessed.

#21. Dairy and other beverage products in Under counter espresso fridge at temps of 43-45. These must be kept at 41 or below.
Adjust temperature setting to lower it
Replace torn door seal.

#22. Provide thermometer in 3 days for milk fridge.

#2. A couple food workers without Food Worker Cards.
Obtain within 2 weeks.

Note: Home- style refrigerator storing milk and soup shall be replaced in 45 day.

Mills Diner - 10109 12 SR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/18/2017 10 5 15 #21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Diced tomatoes top of prep 37 F
Lettuce top of salad prep 35 F
Cheese in 3-door counter top 38 F
Biscuit gravy Hot Hold 157 F
Dish washer sanitizer 50 ppm chlorine

#21. Whole eggs kept in ice near grill were at temperature from 73-41 F These must be kept at 45 or less. Reduce the amount of eggs placed in container and maintain ice at least to level of the eggs.
Corrected: excess eggs moved to refrigerator.

#34. Sanitizer in kitchen had nearly no chlorine content.
Maintain at 50 ppm chlorine. Corrected.

Eagan's Westside Drive In - 1420 West Harrison

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/18/2017 10 0 10 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Burgers cooked on grill 174-189 F
Tomato 2-door prep cooler 40 F
Lettuce 2-door prep cooler 41 F
Corn dog / 2-door reach-in cooler 41 F
Soft serve mix / machine top 36-38 F
Ambient / walk-in cooler 41 F

REPEAT #2. One employee food worker card (FWC) expired. All employees must have valid FWC's within 2-weeks of employment.
Correction: Obtain within 2-weeks and email confirmation.

#21. Large softs serve machine with mix 33-44 F. All PHF's must be maintained at 41 F or below.
Correction: Frozen mix being added to keep unit cold. Increase stirring and repair / replace within 30 days and email invoice once ordered.

Dollar Tree #2729 - 2104 Harrison Avenue NW, A18

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/18/2017 0 0 0 Ambient, Back Stock Cooler, 38 F
Ambient, Dairy Cooler, 41 F

No Violations observed.

Cooper Point Public House - 3002 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/18/2017 40 2 42 #02- Food Worker Cards Current
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sliced tomato / 4-drawer prep, 41 F
Salsa / 2-drawer prep, 40 F
Meatballs / walk-in cooler 41 F
Burger, cooked on grill 176-198 F
Potato / walk-in cooler 46-96 F
Milk / 1-door reach-in 40 F


REPEAT #2. Several employee food worker cards (FWC's) absent. All employees must have a valid FWC within 2-weeks of employment.
Correction: Obtain within 2-weeks and email confirmation.

REPEAT #16. Boiled potato observed cooling in the walk-in cooler at a depth of 4-6 ". All PHF's must be cooled using an approved method.
Corrected: Potato transferred to a 2" pan and allowed to finish cooling. PIC given " Approved cooling Methods" fact sheet.

#21. Grilled onion at 57 F and marinara 46 F in the upper section of the 4-drawer prep. cooler. All PHF's must be maintained at 41 F or below.
Corrected: Foods voluntarily discarded. Monitor temps. and call repair company if unit unable to maintain 41 F . Email receipt.

#48. Door seals damaged on 2-drawer prep.
Correction: replace within 30 days.


Baskin Robbins #4306 - 3010 Harrison Avenue W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/18/2017 0 0 0 Milk 1-door reach-in 39 F
Coffee-milk mix 1-door under counter cooler 38 F

50 ppm chlorine sanitizer.

No violations at time of inspection.

Reminder: Hand wash for at least 20 seconds. PIC given hand washing fact sheet.

Chipotle Mexican Grill - 625 Black Lake Blvd Space J22

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/18/2017 30 0 30 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
Rice / kitchen steam table 157 F
Steak / front steam table 146 F
Chicken / cooked on grill 172-189 F
Salsa / kitchen prep. cooler 38 F
Beef / walk-in cooler 40 F
Lettuce / front prep. cooler 41 F

#2. One employee Food Worker Card (FWC) expired. All employees must have valid FWC's within 2-weeks of employment.
Correction: Obtain within 2 weeks and email confirmation.

#17. Chicken in front steam table 117-142 F. All PHF's must be maintained at 135 F or above for hot holding.
Corrected: Unit turned up. It was later found that the to-go hot hold unit ambient temp. was 129 F. This unit is often used as a back stock for grilled chicken. Adjust hot hold unit to maintain at least 135 F or have repaired.

Note #19: FE using time as a control for steak.

South Sound Speedway #1 - 3730 183rd Avenue SW (Main Concession)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/15/2017 0 0 0 Sliced tomatoes, lettuce in bin area make fridge 36-39 degrees F
Sliced cheese block in single door reach in 39 degrees F
5 pt burger check, 160-168 degrees F
Chili, cheese sauce hot hold 160-170 degrees F
Chicken fillet, wrapped burger, hot hold 150 degrees F

Obtain lower sleeved gloves (plastic) or a sieved scoop with handle for dipping out raw cut French fries. Evaluate or dip off/out water as potato level drops.

South Sound Speedway #2 - 3730 183rd Avenue SW (Pit Area)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/15/2017 0 0 0 Diced tomatoes, shredded lettuce in bin area make fridge 37-40 degrees F
5 pt burger check, 175-183 degrees F
Chili & cheese on hot hold 160 degrees F
Fish on hot hold, 145 degrees F
Hot dogs, sausage 2 bay 1 element unit 138-155 degrees F

Note #17: Evaluate hot dog/bratwurst counter top hot hold unit, monitor both containers in unit.

South Sound Speedway Espresso - 3730 183rd Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 7/15/2017 0 0 0 Milk in small apt size fridge, 41 degrees F

No violations noted at time of inspection

McDonald's #2913 - 4640 Whitman Lane S.E.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/14/2017 35 5 40 #06- Adequate Handwashing Facilities
#19- No Room Temperature Storage
#34- Wiping Cloths Properly Used, Stored
Eggs hot hold 135-149 degrees F
10-1 burgers hot hold 135-163 degrees F
Chicken, grilled hot hold 159-161 degrees F
Contact sanitizer 50 ppm chlorine
Chicken nuggets cooked 165-181 degrees F

#6: Front hand wash sink has discarded cup and other trash in it. Keep hand sink clear and accessible at all times.

#19: Time as a control foods such as sliced tomatoes, cheese, lettuce, bacon, etc were not time marked. Maintain time as a control procedure. All items disposed and replaced.

#34: Quat sanitizer for dish washing is being dispensed too strong at >400 ppm. The dispenser serviced and manually prepare and test to 200-300 ppm.

O'Malley's At Westside Lanes - 2200 Garfield Avenue NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/14/2017 40 10 50 #02- Food Worker Cards Current
#04- Hands Washed As Required
#14- Raw Meats Away from RTE Food; Species Separated
#21- Proper Cold Holding Temperatures
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Turkey, walk in cooler 41 degrees F
Diced tomato, lower prep cooler 41 degrees F
Sour cream, household cooler 43-44 degrees F
Hamburger cooked on grill 187 degrees F
Chowder, soup hot hold 140 degrees F
Chicken, cooked in fryer 191-205 degrees F

REPEAT #2: Several employees with absent food worker cards (FWC's). Obtain within 2 weeks.

#4: Employees observed failing to hand wash after switching tasks and handling raw meat. Employees must hand wash after handling raw meat and before putting on gloves to work with ready to eat foods.

REPEAT #21: Diced tomato (44 degrees F) and cheese (45 degrees F) in upper section of 2 door prep cooler. All PHF's must be maintained at 41 degrees F or below. PHF's moved to lower section of cooler. Have cooler serviced and monitor temps throughout the day.

REPEAT #14: Raw eggs and meats observed over ready to eat foods/beverages in walk in cooler. Raw eggs and meat must be below or away from ready to eat foods. Eggs and meats moved.

#32: Screens damaged on rear kitchen doors. Repair/replace damaged screens.

#42: Ice machine observed with mold growth. Wash, rinse and sanitize more frequently.

#21: Household cooler with sour cream 43-44 degrees F. Adjust cooler and replace with commercial equivalent within 1 week. If unable to maintain 41 degrees within 2 hours, move foods to walk in.

Winco Foods - 7540 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/14/2017 35 13 48 #02- Food Worker Cards Current
#04- Hands Washed As Required
#21- Proper Cold Holding Temperatures
#30- Proper Thawing Methods Used
#34- Wiping Cloths Properly Used, Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Deli meats (sliced ), deli case 42-45 F
Seafood (cooked Ceviche mix), seafood case, 38 F
Chicken, out of fryer, 192 F
Soups, Soup wells (1,2,3) 172-176 F
Center Aisle merchandising units, PHF, 37-41 F
Pasta Salad, salad display case, 41-43 F
Pea salad, salad case, 43 F

#2. Food worker cards not current for all employees. 2 (two) assistant managers with expired WA Food Worker cards.
Correction: Obtain valid WA Food Worker cards by 7/28/17.

#4. Hands not washed as required. Employee handled raw products with gloves on (chicken), removed soiled gloves, touched food service equipment, got gloves and placed on without washing hands.
Correction: Properly wash hands as required when required. Properly wash hands at an approved hand sink with soap and warm water for 20 seconds minimum, when changing tasks. (e.g. changing tasks from raw cooking to ready to eat food prep).

#21. Improper cold holding temperatures. Potentially hazardous food in deli case in temperature danger zone above 41 F, 42-45 F sliced deli meats 42-45 F, pasta salad 42-43 F, pea salad 43 F.
Correction: Maintain / ensure potentially hazardous foods are 41 F or lower in cold holding. Verify required food temperatures by taking internal food temperatures frequently (suggest 3 x daily documenting with temperature logs). CDI per food reconditioning / destruction guidelines rapid chilled in glass door reach-in. Technician called and on-site.

#29. Note: Equipment (Deli Case) vents partially blocked by plastic display component compromising air flow. Adhere to fill lines in Aisle displays.

#30. Improper thawing methods used. Salmon meat (minced ?) thawed in sealed bag under running water at 38 F. Per manufacturers instruction product (fish) to be thawed in refrigeration, maintained below 38 F, with all packaging removed.
Correction: Prevent minimize risk associated with thawing fish, adhere / follow manufacturers instructions. Reviewed anaerobic microbial concerns. Product pulled / removed from sale / service, manufacturer to be contacted by management to discuss protocol when fish is improperly thawed.

#34. In-use wiping cloths stored on counters, sanitizer not made ( some buckets empty ) and some buckets sanitizer~ 100 ppm. (Cloths = 0 ppm)
Correction: Maintain sanitizer as required, changing every 4 hours or sooner if necessary (Quat sanitizer ~ 200 ppm). CDI .

#42. Food contact surfaces not properly cleaned per log. Equipment not cleaned properly.
Correction: Wash, Rinse, Sanitized, Air dryed every 4th hour.

Notes: Re-inspection required, repeat red high risk factor red violation #21 (Cold Holding Temperatures in Danger Zone).
A $195.00 Fee assessed at time of re-inspection.

Re-Inspection:

Re-InspectionDate: Sep 18, 2017 Results: Deli meat, Deli Case, 38 F
Macaroni Salad, Deli Case, 39 F
Deli meat, Deli case, 37 F

Re-inspection to verify corrective action taken through active managerial control of risk factor associated with violations 2, 4, 21, 29, 30, 34, and 42. Upon re-inspection observed proper hand washing, valid WA food worker cards, proper cold holding temperatures, equipment (cold holding) properly functioning, did not observe improper thawing or wiping cloths on counters. Did observe improper slicer cleaning.

#42. Improper cleaning of food contact surfaces. Food debris visible on unit surfaces. Per SOP, not properly cleaning slicer as required.
Correction: Cease use of ECOLAB sanitizer in lieu of required wash, rinse, sanitize, air dry steps. Properly wash, rinse, sanitize and air dry slicers as required. Every 4 hours or sooner if necessary.

Note: Active cooling begins at 135 F

Cascades Camp & Conference Center - 22825 Peissner Rd SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/14/2017 5 0 5 #21- Proper Cold Holding Temperatures
Milk, walk in 38 degrees F
Milk in espresso stand under counter apt style ridge 45 degrees F

Note #16: Some food items cooling in walk in, already covered, cooked & placed in walk in 1-2 pm, center still is 51 degrees F. Chris removed covering immediately.

#21: Milk in espresso stand fridge 45 degrees F, stand closed by time I was there. Turned down thermostat and removed milk to walk in.

Wendy's #111 - 2427 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/13/2017 40 2 42 #02- Food Worker Cards Current
#04- Hands Washed As Required
#21- Proper Cold Holding Temperatures
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Lettuce / walk- in cooler 39 F
Sliced tomato / 3-door prep. 40 F
Choc. Frosty mix / machine top 35 F
Chili / steam table 141 F
Burger cooked on grill 185-170 F
Chicken / hot hold drawers 174 F

REPEAT #2: Several employee food worker cards (FWC's) expired / absent. All employees must have valid FWC's within 2-weeks of employment.
Correction: Obtain within 2-weeks and email confirmation.

#4. Several Employees observed hand washing for less than 10 seconds. Employees must hand wash for a minimum of 20 seconds.
Correction: re-train employees on proper hand washing procedure. PIC given Hand washing when and how to wash fact sheet.

#21. Foods in 2-door prep cooler between 46-50 F. Vanilla frosty mix in soft serve machine 44-46 F. All PHF's must be maintained at 41 F or below for cold holding.
Corrected: Foods voluntarily discard. Have both units repaired and email repair receipts.

#48. Holes in walls need to be patched / repaired and areas behind fryers need to be cleaned as required in the June 6, 2017 change of ownership approval letter.

Wendy's #121 - 7540 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment` 7/13/2017 45 5 50 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Chili, Soup Well, 167 F
Dressing, Under counter reach-in , 39 F
Salads, Standing split door unit, front, 43-48 F
Burger Patty, Hot Hold near grill, 157-172 F
Ice Cream Mix, machine, 32F

#4. Hands not washed as required. Employee did not wash hands for required 20 seconds, employee did not wash hands before putting gloves on.
Correction: Wash hands as required when required.

#6. Inadequate hand washing facilities. Hand sink used to fill pot (rear). Rear paper towel dispenser not properly functioning, employee use clean hands to open contaminated dispenser surface, Front hand sink used to store trays.
Correction: Prevent potential contamination. 1. Use hand sink for hand washing ONLY.
2.repair/replace paper towel dispenser .

#21. Improper cold holding temperatures. Salads (a potentially hazardous food.)prepared 7/13 AM in split door reach-in 43-48 F, in temperature danger zone.
Correction: Ensure foods in cold holding are 41 F or lower. Before placing items in holding, ensure 41 F or lower by taking food temperatures. (CDI- Voluntarily discarded).

#34. In-use wiping cloths improperly stored. Cloths, several (34) stored on counter (tested 0 ppm).
Correction: Properly store in-use wiping clothes in sanitizer.

Note: Food destruction/ recondition guidelines provided. Go to WA DOH download hand wash signs.

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 7/13/2017 0 0 0 Beef cooked, 145-171 degrees F
Pico de gallo top of prep 39 degrees F
Diced chicken in steam table 167 degrees F
Contact sanitizer 50 ppm chlorine

No violations noted at time of inspection

Sonic - 7746 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 7/13/2017 40 8 48 #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
#43- Nonfood-Contact Surfaces Maintained and Clean
Sliced tomatoes, main prep line 42-43 degrees F
Sliced tomatoes, prep line 46-48 degrees F
Shredded lettuce, walk in 40 degrees F
Beef, walk in 38 degrees F
Chili, hot hold well 212 degrees F
Burger patty, grill 176-196 degrees F
Ice cream mix, machine 41 degrees F

#2: Food Worker Cards not current. Obtain FWC's by 07/27/2017.

#4: Improper hand washing. Employee placed gloves on without washing hands (observed by inspector and management). Suggest locating gloves near hand sink.

#21: Improper cold holding temperatures. Sliced tomatoes are above 41 degrees F. Ensure Potentially Hazardous Foods are maintained 41 degrees F or lower.

#40: Food contact surfaces not properly used. Paper wrappers placed on to food contact surfaces of food prep area. Ensure food contact surfaces are smooth and easily cleanable.

#43: Non-food contact surface unclean. Debris under shelving in storage area, bottom shelves of food contact tables with debris and residue.

Re-inspection required due to repeat red violations.

Re-Inspection:

Re-InspectionDate: Jul 24, 2017 Results: No violations noted during re-inspection.

Pho Hoa - 1600 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/13/2017 40 10 50 #06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Shrimp, 2 door prep cooler 38 degrees F
Milk, walk in cooler 44 degrees F
Shrimp, 3 door prep cooler 39 degrees F
Rice, rice cooker 158 degrees F
Ambient, 1 door merchandiser 39 degrees F
Bean sprouts, walk in cooler 45 degrees F
Lettuce, walk in cooler 45 degrees F

#6: Kitchen hand wash sink observed with backing up wastewater. Restroom hand wash sink lacked paper towels. Hand wash sinks must be fully stocked and available for use at all times. Have kitchen hand wash sink repaired in 24 hours. Employees will use wait station hand wash sink. Restroom paper towels restocked.

REPEAT #16: Several foods observed cooling improperly:
1. Rice noodles 55-56 degrees F in covered container in the walk in cooler.
2. Tripe 60 degrees at depth of 4-6" in the 3 door prep cooler
3. Whole chickens 38-55 degrees F at a depth of 4-6" in the walk in freezer.
Cooling must be done using an approved method.

#21: Foods in walk in cooler 44-45 degrees F. All Potentially Hazardous Foods must be maintained at 41 degrees F or blow. Person in charge adjusted cooler. Ambient temp at end of inspection 44 degrees F. Have unit serviced within 24 hours and provide repair documentation. Foods moved.

#34: Wiping cloth sanitizer at 200 ppm chlorine. Chlorine must be 50-100 ppm. Sanitizer refreshed and tested at 100 ppm chlorine.

#41: Sanitizer test strips unavailable. Obtain.

Note #12: email me receipt for dried mushrooms/fungus.

Note #19: Cooked tapioca is a Potentially Hazardous Food that must be maintained at cold hold or hot hold temps.

Lacey Shell Food Mart - 1545 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 7/13/2017 0 9 9 #33- Potential Food Contamination Prevented
#48- Physical Facilities Properly Installed, Maintained, Cleaned
#49- Adequate Ventilation, Lighting; Designated Areas Used
Milk, fresh food fast display 40 degrees F
Hot pocket, fresh food fast display 39 degrees F

Note #2: Although open food is not prepared at this time, facility does sell potentially hazardous foods requiring temperature control. It is recommended that staff obtain Wa Food Worker Cards to obtain food safety training.

#33: Potential food contamination during storage. Cold drink/beer cooler items stored on floor.

#48: Physical facilities not properly maintained. Walk in cooler has condensate leak (bucket with 2 gallons of water to catch drips). Repair.

#49: Inadequate lighting. Lighting in cooler in disrepair/not working. Repair.

Note: Back flow device installed, manager researching tab/invoice.

Sensational Cajun - 9321 MARTIN WAY E - commissary

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 7/12/2017 5 0 5 #02- Food Worker Cards Current
Rice, 171-184 F
Shrimp, frozen chest freezer, frozen
Milk, Atoza 1-door cooler, 40 F
Jambalaya , soup pot, 154 F

#2. Employee does not have valid approved WA Food Worker Card
Correction: Obtain
www.foodworkercard.wa.gov

Chain & Pedal Cafe - 3205 WILLAMETTE DR NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/11/2017 5 13 18 #22- Accurate Thermometer Provided for PHF
#37- In-use Utensils Properly Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#46- Toilet Facilities Properly Constructed, Supplied, Cleaned
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Milk, standing 1-door cooler 38 F
Milk, under counter 39 F
Milk, under counter unit (under espresso machine) 40 F
Cream Cheese, under counter unit 41 F

#22. Inaccurate thermometers provided/used. Two (2) stem thermometers inaccurate. 1) 18 F 2) 28 F when in ice.
Correction: Ensure accuracy of thermometers, should be 32 F in ice. Provide thin tip digital thermometer for taking food temperatures.

#37. In-use utensil (stir spoon) stored in standing water 76 F.
Correction: Store in-use utensil dry changing every 4 hours or sooner or store 41 F or lower (ice water) or 135 F or greater.

#41. Test strips unavailable for both sanitizers (Quat ammonia and Chlorine).
Correction: Provide and use. (Samples given/ Pictures taken).

#46. Toilet facilities not properly constructed/ supplied. Wood trim unsealed. Rug/ carpet installed.
Correction: Per pre-opening inspection notes/directives and current regulation seal restroom trim and remove rug/carpet.

#48. Physical facilities improperly installed. pallet platform absent 4" rubber base (coving).
Correction: Per pre-opening inspection notes/directives and current regulation provide rubber base on pallet platform 4" minimum.

Notes: Air vents blocked on reach-in under espresso machine.
Provide shelf or relocate items to allow air flow.

Jimmy Johns - 5510 CORPORATE CENTER LN SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/11/2017 10 10 20 #21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Sliced tomatoes top of prep fridge, 48 degrees F
Turkey roll in small upright, 38 degrees F

#21: Tomatoes in open top of prep fridge were 45-48 degrees F. These must be maintained at 41 degrees F or less. Moved to other fridge. Foods in top of other prep are marginal 41-43 degrees F, keep lid down.

#40: Soap and scrubber found in food prep sink. No other activity other than food rinsing shall take place in food sink.

#34: Sanitizer in spray bottles at 200 ppm chlorine. Must be 50 ppm, corrected by diluting.

Note: Allow sanitized equipment to air dry.

Avenue Espresso - 19810 OLD 99 HWY SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 7/7/2017 0 0 0 Milk in left side of true fridge 36 F
Milk in right side of Kelvinator under / counter fridge 38 F
Breakfast burritos in 2-door True 38 F
Contact Sanitizer 50 ppm Chlorine.

Cattleman, The - 1506 YELM AVE W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/7/2017 20 7 27 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#46- Toilet Facilities Properly Constructed, Supplied, Cleaned
#48- Physical Facilities Properly Installed, Maintained, Cleaned
#49- Adequate Ventilation, Lighting; Designated Areas Used
Walk in fridge: sausage gravy & coleslaw 41 degrees F
Sausage gravy, counter top unit hot hold 175 degrees F
Norlake unit: bin area sliced tomato 37 degrees F

A number of items from the Assessment Inspection have not been completed. Assessment inspection was done 05/09/2017. Have had 2 months to correct. Has corrected some items and is still working on others as follows:

#49: Owner said has not had chance to increase lighting in cook line area to 50 ft candles, complication due to need to rework electrical panel. Call when completed.

#48: Outside back area of the facility still has debris, unused equipment, etc. Remove/continue to remove unnecessary items.

#46: Employee restroom door not self closing. Install self closing, call when corrected.

#6: Hot water in womens restroom for hand washing 140 degrees F. Correct by adjusting thermostat so water acceptable range, not above 120 degrees F.

#2: Missing a few food worker cards.

#21: Cook line make fridge bin area: shredded cheese 45 degrees F and other in bin area 42-45 degrees F. Lid has been open mot of morning, busy. Cabinet area veggies, 41 degrees F. Correction: maintain all cold hold at 41 degrees F or less.

Smash Deli, LLC - 203 YELM AVE W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/7/2017 0 3 3 #47- Garbage, Refuse Properly Disposed; Facilities Maintained
Pie Fridge, Cheesecake, 40 F
2-door reach-in fridge, 41 F
2-door make fridge, sliced tomato, 39 F

#47. Dumpster stored on plywood, not on machine laid asphalt or concrete pad. Issue with Waste Disposal Company.
Correction: Store dumpster on concrete pad.

Note: Has added cat fish fry, hush puppies to food offerings without Health Dept. review and approval.
Correction: Submit proposed menu item additions and food prep. process charts by July 14th for review and approval. Any future additions will need to be reviewed and approved by Health Dept. PRIOR to serving.

Note: Wait staff area sink being repaired at time of inspection: Problem is with outside piping- Provide signage directing staff to use kitchen hand wash sink for hand washing until repairs are complete.

Subway - 9920 Highway 12

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/6/2017 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Sliced Bologna in walk-in 37 F
Sliced tomatoes in prep fridge 39 F
Roast beef in supply fridge 38 F
Meatballs in steam table 159-161 F

#2. Employees food worker card expired from 3/10/17.
Obtain renewed card in 2 weeks.

#34. Quat sanitizer had < 100 ppm
Must be maintained at 200-300 ppm.
Use test paper to monitor sanitizer strength.

Barnes & Noble Booksellers, Inc. - 1530 Black Lake Boulevard

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/6/2017 5 0 5 #02- Food Worker Cards Current
milk/ 2-door under counter 38 F
Quiche/ display cooler 41 F
Sandwich/ 1-door under counter 40 F
Chili/ soup hot hold unit 156 F
Ambient/ 2-door reach-in 35 F
Ambient/ 2-door reach-in 41 F

REPEAT #2. One employee food worker card (FWC) expired. All employees must have valid FWC's within 2-weeks of employment.
Correction: obtain within 2-weeks.

Note #16. FE no longer cooling soups.

Highway 12 Drive-in - Formerly Eagan's Big T 10220 12 SR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/5/2017 25 0 25 #04- Hands Washed As Required
Sliced ham lower prep fridge 35 F
Hamburgers, cooked temps 155-181 F
Merchandisers ambient, 25 & 32 F
Contact Sanitizer 50 ppm Chlorine

#4. Employees handling raw meats did not wash hands after removing gloves. Hand washing must take place every time after handling raw meats and changing gloves. Hand wash only in hand wash sink.

Gringo Maniac - 4525 INTELCO LOOP SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 7/4/2017 0 0 0 Shredded chicken, pork, beef bagged in upright 34-38 degrees F
chopped tomatoes top of prep 38 degrees F
contact sanitizer 50 ppm chlorine

No violation noted very well prepared

Red Wagon Burgers - 7205 OLD HWY 99 SE #101

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 6/28/2017 15 5 20 #13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
Hamburger cook temperature 155-169 degrees F
sliced tomatoes top prep fridge 40-38 degrees F
cooked onions HH on grill 135-149 degrees F
contact sanitizer 50 ppm chlorine
chicken stock HH stove 153-164 degrees F
DW sanitizing rinse 50 ppm chlorine

#13: Utensils' handles being contaminated by gloved hands handling raw meats. Gloves must be disposed and hands washed to prevent further contamination spreading to all other surfaces. Also utensils must be stored in a manner that handles do not contact raw meats.

#32: Entrance door, back door to kitchen were propped open allowing entry of flies. Keep closed or install screens.

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 6/28/2017 0 0 0 Ambient walk-in cooler 43 degrees F
(no PHF's stored in cooler)
Sanitizer 300 ppm QT
Warewash machine 164.2 degrees F

No violations 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 6/28/2017 0 5 5 #31- Food Properly Labeled
NOTE: recommend chilling tuna and tomatoes

au jus/ steam table 152 degrees F
sliced tomato and turkey/ 3-door prep. cooler 37 & 38 degrees F
lettuce/ 2-door reach-in 38 degrees F
ambient/ 2-door merch. 36 degrees F

REPEAT #31: Packaged potato salad unlabeled. Foods packaged within the food establishment must be properly labeled. (will e-mail PIC labeling info.) CORRECTION: create label and email inspector.



This page last updated: 04/29/17