Environmental Health
Food Safety



Food Safety - Inspections Lookup





Mayan Family Mexican Restaurant - 4820 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/9/2018 0 5 5 #34- Wiping Cloths Properly Used, Stored
Shredded chicken, mashed beans, ground meat in steam table, 153-171 F
Diced tomatoes top of prep fridge, 39 F
Shrimp in drawer unit, 38 F
DW sanitizing rinse, 50 ppm chlorine

#34. Quat sanitizer in bucket at ambient temperature tested at 0 < 100 ppm. Must be at 200-300 ppm. Dispenser may need calibration or repair. Water temperature at dispenser may need to be at lower temperature for proper solution.
Use manually prepared sanitizer such as chlorine bleach until dispenser is corrected.

Tacos 2 Hermanos - 955 Black Lake Blvd SW - Commissary

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 1/8/2018 5 0 5 #17- Proper Hot Holding Temperatures
Sliced tomatoes, top of prep fridge, 39 F
Contact sanitizer, 50 ppm chlorine.

#17. Shredded chicken, rice and diced beef in steam table at 130 F. All PHF must be maintained above 135 F
Corrective Action: Turned up heat setting to units. Check food temperature frequently with food thermometer.
Temps now above 135 F. Also assure that steam table is fully heated before placing food in it.

Jasmine - 4315 6TH AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/4/2018 30 10 40 #02- Food Worker Cards Current
#19- No Room Temperature Storage
#29- Adequate Equipment for Temperature Control
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Cooled chicken in fridge,(par cooked), 39-41 F
Rice, HH in cooker, 167 F
Shrimp, cooked, 163 F

#2. Employee with Food Worker card expired.
Correction: obtain renewed card within 2 weeks.

#19. Large box of rice ribbon noodles stored at ambient at 65 F, Must keep food temperature below 41 F
Correction: moved to large upright and prep fridge.

#29. Home style fridge used to store PHF's is not acceptable. Must replace in 45 days.

#41. Dish wash machine is without chlorine sanitizer supply. Must manually sanitize in 3-compartment sink with bleach water, all dish ware and utensils until chlorine sanitizer supply is replaced.

MiSo - 2539 MARVIN RD Bldg D Ste A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/4/2018 0 0 0 Kimchi, walk-in cooler 38 F
Chicken, hot hold unit 183 F
Rice, brown 157 F
Corn slaw, under counter reach-in 37 F
Wasabi dressing, prep unit bottom, 38 F
Atoza reach-in, lettuce, 38 F

No violations noted during inspection.

Fuji Restaurant - 123 East Bay Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/3/2018 25 0 25 #19- No Room Temperature Storage
Thin soup behind counter 157 F OK
Walk-in cooler, Noodles, 41 F OK
Hot held chicken, in warmer, 152 F OK

#19. Shredded cabbage on kitchen counter is 57 F (kitchen was 62 F). Cut cabbage must not be kept out on counter. KEEP IN COOLER.

Note: Owner to replace light cover (broken this morning) with replacement cover this week.

Saigon Rendez-vous - 117 W 5th Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/3/2018 5 5 10 #14- Raw Meats Away from RTE Food; Species Separated
#46- Toilet Facilities Properly Constructed, Supplied, Cleaned
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Rice, 2-door TRUE nearest grill, 37 F OK
Noodles, 2-door TRUE, wait staff area, 41 F OK

#14. Flat of raw eggs above carrots in walk-in cooler.
Correction: Moved to bottom shelf.

#46. Place self-closer or spring hinge on employee restroom door.

#48."Deep Cleaning" of build-up such as on grill area, equipment, refrigerator doors, to be done within next 2 months.

Kentucky Fried Chicken / Taco Bell - Yelm Ave & Creek Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/2/2018 35 0 35 #06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
Walk-in fridge #1: Coleslaw, 37 F
All on-line cold hold foods, 36 F or less
Chicken in Henny Penny units by cash registers / drive thru area 145-160 F.
All other hot hold food temps checked in various units were 138 F or more except mashed potatoes.

#17. Mashed potatoes, and gravy (bins, small / medium near front of units) 121-133 F. Operator chose to discard products and will look at process.
Note: Fresh made batch temp was 140 F (from 190 F water)- operator will look at process again.

#6. No paper towels at drive-thru hand wash station.

Tumwater Chevron - 7160 Capitol Blvd SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/2/2018 0 3 3 #37- In-use Utensils Properly Stored
Chicken breast in hot display 173 F
Chicken & cheese taquito in display case,147 F
Milk in walk-in 37 F

#37. Ice scoop stored on top of ice machine. Store on or in a cleanable and sanitizable surface or container.

Grocery 1/2/2018 0 0 0 Milk in walk-in 37 F
Deli sandwiches, walk-in 37 F

Very well maintained facility.

Burger King #8313 - 902 Yelm Avenue E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/29/2017 0 5 5 #29- Adequate Equipment for Temperature Control
5 point burger check of 1:10 burgers off the grill. (multiple burgers) all points greater than 155 F. 1:4 burgers on hot hold 145 F; Chicken nuggets and filets: 150-155 F.

#29. Missing monitoring therm from milk under counter fridge between single serve milk: 37 F, walk-in fridge, lettuce 38 F, has monitoring therm that is accurate. Hamin make fridge: 39-40 F.
Correction: Providee moni therm for milk under counter fridge.

Note:#40. Flip lid hinge missing- provide hinge within 1 week. (doesn't really use flip lid access).

Note: #47. Some debris around dumpster- Please pick-up debris now and as needed.

Meconi's Italian Subs - 1018 Capitol Way South

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/28/2017 0 3 3 #36- Proper Eating, Tasting, Drinking or Tobacco Use
Walk-in cooler, beef chubs, 37 F OK
Chili- warmer nearest dining room, 153 F OK

#36. Employee drinking from open-top drink glass.
Correction: Will drink only from closed-top container. Separate eating/ drinking area is needed for employees.

Note: Appears that an additional pallet or rack is needed in dry storage room to keep plates, etc... 6 " off the floor.
Correction: purchase pallet

Pizzeria La Gitana - 309 Yelm Avenue E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/28/2017 30 5 35 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
True 2 glass door reach-in fridge, between cheese blocks: 42-43 F, Green Goddess dressing: 42-43 F, monitoring therm reads 40 F

True 2 solid door fridge, dough 41 F (middle of fridge); between smoked salmon packs (6-8oz) 42-43 F. Has external display therm but uses interior red alc moni therm, since external display therm inaccurate.

2 door pizza make fridge; bin area: Mozzarella cheese chunks 39 F, as well as chicken cubes, shredded cheese. Cabinet area: smoked salmon 40 F.

Back make fridge: noodles mad day before 45 F, egg on sauce shelf; 40 F, bin area foods 39-40 F.

New kegarator , milk, 41 F

Will need to check on when WA Liquor Control Board ok'd hard liquor sales.

#16. Noodles primarily in back make fridge found to be 45 F, made yesterday- it appears they were not cooled completely to 41 F or less. (by running water ice bath before being put in 4" high containers, covered with lids and double-stacked. approximate 8-10. date labeled as done yesterday. Manager voluntarily agreed to discard without completing an agreement for product disposition since procedure was not followed properly. We discussed doing a thorough procedure (writtenz0 have a timing session with current cooks and make effort to monitor they're following correct procedures for noodle cooling and other foods that are to be prepared in advance and cooled.

#21. Foods in reach-in fridges greater than 41 F but less then 45 F. Manager showed me temp logs of "1st thing in morning" of fridges- showed ok temps, but does not reflect temps during rest of day and in and out activity. Manager turned down thermostats on units.

#41. Mechanical dish washer using bleach for sanitizer showed no bleach being delivered.
Repair man evaluated during inspection time- found interior constricted feed tube.
Replaced and made adjustment to end up with 50-100 ppm bleach on dish by end of inspection.

Gave and discussed copy of mechanical slicer cleaning sign and basic sanitary operational check list.

Please provide revised procedures and revised menu food prep procedures.

Arco AM/PM - 16507 Yelm Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/26/2017 5 0 5 #21- Proper Cold Holding Temperatures
Sausage Dog in counter top sliding doors hot hold display case, 178 F
Between cheese slice blocks, open cheese slices; 42-43 F
Between burritos, cheese and sausage cube vacuum packs, in cold hold open top display, 42-43 F

#21. Food in walk-in, open display fridge, more than 41 F
Correction: All potentially hazardous foods must be maintained 41 F or less. Monitor food temps in both fridges over next hour or two. If food temps are not routinely 41 F or less, recommend that you have it serviced. Provide copy of service invoice or report to our office.

Cheese sauce from Gehl's machine, 148 F
Counter top cool point single swing door fridge now holding single serve milk.
Note: no monitoring therm observed; provide monitoring therm as soon as possible or violation.
Between milk containers, 39 F

Note: #6. Prep area hand wash sink water pressure very low, long time to get hot water. Evaluate and provide warm water (100-120 F) at 15-20 psi as soon as possible.

Subway - 17100 STATE HWY 507 SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/26/2017 5 0 5 #21- Proper Cold Holding Temperatures
Nothing on hot hold at time of inspection.
Soup and meatballs in marinara sauce gone. Will do more if requested.

Walk-in fridge between sliced cheese blocks, 40 F. External display moni-therm: 41 F.

Back counter back stock fridge: egg omelet, 39 F, Fridge has money-therm, MOVE to the front so you can observe frequently.

Note #6. Do not block access to back hand wash sink. (in this case, with grocery cart). Hand wash sinks must be properly stocked, accessible at all times.

#21. Some bins on make fridges 43-44 (ham steaks, especially if stacked
Correction: Maintain PHF's at 41 or less. Keep lids closed when not making sandwiches.

Note: When manager leaves, he/she needs to have someone on shift trained up and designated as the Person in Charge.

Casa Mia - 716 Plum Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/26/2017 10 3 13 #21- Proper Cold Holding Temperatures
#37- In-use Utensils Properly Stored
Minestrone soup, waiter area, 168 F OK
White sauce, cooks area, 151 F OK
Walk- in cooler, all 40 F OK
Sliced tomato, cooks open-top cooler 40 F OK

REPEAT #21: Under cash register counter, cooler ( Gallon milk, dressings) is 46-47 F. The minimum is 41 F.
Correction: Will service tomorrow. (Call inspector when done and @ 41F).

#37. Ice scoop bin on ice machine has Debris in bin.
Correction: Clean; Done, cleaned. Clean daily.

Papa Murphy's - 1201 Yelm Avenue East Suite 200

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/22/2017 0 3 3 #46- Toilet Facilities Properly Constructed, Supplied, Cleaned
Between cooked roast beef pieces packs, in walk-in fridge, 39-40 F
Chicken babes in bin area, 39-40 F
Diced tomatoes, 34 F

#46. No covered receptacle for employee unisex toilet room.
Correction: provide cover for receptacle. Second time noted.

Quizno's - 1202 Yelm Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/22/2017 0 0 0 Between bags of shredded lettuce in walk-in fridge; 39 F
3-door make fridge, bin area (on left) chicken cube; 38 F
2-door make fridge, bin area (on right) shredded lettuce 39-41 F

Soup on hot hold: 163 F

Rockfish on 4th - 700 E 4TH AVE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/22/2017 5 3 8 #02- Food Worker Cards Current
#37- In-use Utensils Properly Stored
(2) 3-door open top coolers, L. Tomato, R. shrimp are 9-35 F OK
Mashed potato, kitchen warmer 139 F OK
Chowder, wait staff, 156 F OK

#37. In back room, ice scoop on dusty top of ice machine. Will place scoop in clean pan, wash pan regularly. -Corrected.

#2. 2 workers Food Handler Cards expired Oct / Nov. Obtain copy of current cards by Jan 7, 2018, and call inspector to confirm.

Note: #1. New menu (soon) , place customer disclaimer both sides.

#2. Remember, cool potatoes single layer, uncovered.

#3. Remember, for cracked shell eggs; NEW CLEAN SCRAMBLE PAN, EVERY BATCH OR ORDER.

Starbucks - 1406 Yelm Avenue E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/22/2017 0 0 0 Back area 2-door reach-in fridge (milk): 39-40 F ambient air
Back area single door reach-in fridge (sandwich) 30 F ambient air
Self-serve open display fridge (lower area) between sandwiches 41 F ; upper area display only self-serve dairy product in insulated container: 41 F

NOTE: #46. Provide covered receptacles for toilet rooms. Points given next time .

Note: #47. Dumpster lids closed, but debris, a couple of bags of refuse on ground- however, white bags so not yours. Please work with other official users to make sure refuse is placed in dumpster and to routinely pick-up debris from other official users or from outsiders illegally dumping.

Auntie Gluten's Kitchen - 1710 PEAR ST NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/22/2017 0 0 0 1 door cooler, Eggs, all, 34 F OK

Good, None noted.

Note #1. Only pie preparation at this time.

Note #2. New replacement ice machine being shipped. (Needed for cooling food); will purchase bagged ice until delivered.

Note #3. Replace 2 10 gallon containers with "NSF" grade.

Jack in the Box #8336 - 1001 Yelm Avenue E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/21/2017 0 3 3 #47- Garbage, Refuse Properly Disposed; Facilities Maintained
Rice in rice cooker (hot hold), 158 F
All burgers, chicken, sausage on hot hold, 150 F +
Cheese (sliced) , block, eggs, bacon, in serving portion 38-41 F in walk-in cooler.
All refrigerator units have monitoring thermometers that appear accurate, all food in units checked for 41 F or less.

Note: #2. 3 of 15 food worker cards have expired.
Correct: notify workers that card in box has expired and have them provide or obtain card no later then 1 week .

Note: #18 Damien, new asst. manager, described 5 point burger check to me upon inquire.

#47. Dumpster half-full, lid open. Also some debris in enclosure.

Elyse's Catering - 3238 Capitol Boulevard S.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/20/2017 5 0 5 #21- Proper Cold Holding Temperatures
Walk-in cooler, cooled chicken, 40 F OK
Curved glass display case, cheese, 38 F OK
Hot Hold dish in oven, 135 F, still warming

#21. In newer 2-door open-top cooler behind counter, all top-foods (shipped cream cheese) are 45 F. In the bottom part all foods are 40 F.
Correction: Adjusted, air temps dropped 3 F in bottom. Continue to monitor for 41 F top foods.

Note only #40: Last inspection (not mentioned) and this inspection, many foods stored in single-use buckets ( 5 gallon & 10 lb.), (due to sharp corners / fins / pockets). Replace at least 24 with "NSF" stamped containers by January 20, 2018. About 50 total.

Rj's Gourmet Grill - 318 4th Ave E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/19/2017 0 3 3 #37- In-use Utensils Properly Stored
1 open-top cooler, diced tomato on top, 40 F
2nd open-top cooler, soy cubes top, 41 F
Sauce, stove burner, 145 F

#37. Replace the container (used to scoop sugar) because it has no handle. Purchase a scoop by Jan. 19th 2018 .

NOTE: #40. During last inspection I did not mention that the 5-gallon containers (used to hold sugar, potatoes, etc..) cannot be used because they are not considered cleanable..
Purchase at least 12 "food grade" NSF stamped buckets by January 19, 2018.

Carl's Jr. - 3816 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/18/2017 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Small hamburger, cooked 155-181 F
Large hamburger, HH 158 F
Sliced tomatoes in walk-in cooler, 33 F

#34. Quat sanitizer at 100 ppm. Must be 200-300 ppm. Dispenser was found to be in error. Maintain it's function and use test paper to monitor strength of solution.

#2. One employee with expired FW card. Obtain renewed card within 2 weeks.

7-Eleven #34981 B - 6975 CAPITOL BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli 12/18/2017 15 0 15 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
Various Taquitoes on roller 140-171 F
Quat Sanitizer 200-300 ppm

#6. Hand wash sink had no disposable towels. Keep supplied at all times.
Corrected.

#21. Various deli items in open display case at 42-45. These must be maintained at 41 F or less. Adjust thermostat to lower air temperature below 41 and arrange foods so they are well within the cold air region of the units.

Gringo Maniac - 4525 INTELCO LOOP SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 12/18/2017 0 5 5 #34- Wiping Cloths Properly Used, Stored
Rice, HH Steam Table, 135-159 F
Beans, HH Steam Table, 135-163 F
Chicken, re-heat, 140-167 F
Chicken, cooled, reach-in 38 F

#34. Contact sanitizer at less than 10 ppm chlorine. Must be maintained at 50 ppm. Use test paper to monitor proper strength.

Safeway #1464 - 3215 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Produce Cutting Area 12/16/2017 0 0 0 Watermelon in walk-in cooler, 39 F

Good hand washing.
Sanitizer @ 200 ppm, test strips available.
Cut room was clean and well organized.

Safeway Fuel Station #4616 - 3205 Harrison Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery and Deli 12/16/2017 0 0 0

Safeway #1464 - 3215 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 12/16/2017 0 0 0 Cold case, salads, 40 F
Cold case, deli meats, 39 F
hot case, mac & Cheese, 159 F
Raw meats, chef's drawer, 38 F
Wing station (taken after inspection) 165 F

Observed good hand washing by staff- good improvement from last inspection. Cold hold salad case was repaired, good temps.

Note: Fryers are leaking and service call has been made to repair.
Blast chiller is not working-empty- waiting for repair.

Espresso 12/16/2017 25 0 25 #04- Hands Washed As Required
Breakfast sandwich, 1-door under counter, 40F F
Milk- 1 gallon, 2-door under counter, 39 F

Sanitizer levels good in 3-compartment sink and wiping clothes facility clean.

#4. Observed food worker put on gloves to handle food without first washing hands.
Correction: Must wash hands before putting on fresh gloves and when changing tasks.

Domino's Pizza - 10501 Creek Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/15/2017 0 0 0 Food Probe Thermometer check: 66 F my TC #18, 65 F your yellow digital.

All refrigerator units have monitoring thermometers that appear accurate. Walk in Fridge between salami (sliced) packs, 38 F
Dressing in single door fridge, ambient air in this 29 F.
2 door reach-in, ham (sliced) 39 F
Pizza just out of oven, 209 F
Bin area checks (numerous) + cabinet area checks: all 37-40 F.
Note: Chicken nuggets, wings are pre-cooked at commercial food processing plant. Directions from Domino's / manufacturer are to check chicken for final re-heat temp of 165 F or more, usually is 200 F

Miss Moffett's Mystical Cupcakes - 111Market Place NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Bakery 12/15/2017 35 3 38 #19- No Room Temperature Storage
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#39- Single-Use and Single-Service Articles Properly Stored, Used
Egg white carton, 2-door TRUE

#19. Per PIC, Egg white cartons (56 F on window sill at 1:30) were put there to warm at 8:30 AM, 5 hours ago, Foods like this requiring refrigeration must not be left out without refrigeration.
Corrections: 1) 1 carton returned to cooler; 2) 2nd carton will be used by 2:30 for meringue; 3) You may leave out without refrigeration if: A) You create a permanent log, first listing date, worker name and food; B) List time egg white or other food was removed from cooler; C) List time food was used up or served, No longer than 4 hours later; D) If left out over 4 hours, write "discarded".

#26. Home style refrigerators NOT allowed for PHF (perishable foods) contrary to my April 6, 2017 inspection report and the April 12, 2017 letter, You: 1) did not mark the kitchen home-style refrigerator " not for egg and dairy products". In addition, Almond Milk and Dairy Whipped Topping are stored there. Remove to another cooler immediately. MARK COOLER IMMEDIATELY- NO perishables in home-style cooler. 2) One of the two unapproved home-style refrigerators was not replaced with a commercial cooler by October 6, 2017 as required. Replace with a commercial "Merchandiser Grade" cooler. (Not beverage cooler) Immediately. 3) In my April letter, I said the second home-style refrigerator in storage room must be replaced in 6 months. Replace immediately. The 2nd by June 15th, 2018. Replace with commercial, "Merchandizer Grade" Not beverage grade coolers.

REPEAT #39: Like last April, White cardboard cake boxes in storage room (plastic wrapped) are placed directly on floor. IMMEDIATELY place on shelf 6" off floor.

Summary:
Per 19 C, page 1, Log (permanent log) time liquid egg white is left out, and discard of over 4 hours, or refrigerate.

Mark kitchen home-style refrigerator "NO EGG , DAIRY OR PERISHABLE", and ENFORCE Sign.

Per 26 2, Replace 1 of 2 storage room coolers (with proper commercial cooler), IMMEDIATELY- call when replaced.

Per 26 3. Replace 2nd of 2 storage room coolers by June 15, 2018.

Move cake boxes to shelf 6" off floor - item 39, IMMEDIATELY.

Traditions - 304 5th Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/15/2017 25 0 25 #19- No Room Temperature Storage
Soup, induction warmer, 148 F OK
Tomato, diced, Open top cooler, 40 F OK
2-door ATOSA air cooler, all food < 40 F

REPEAT #19: Like last February, spring mix from Costco is left on counter without refrigeration (66 F). Refrigeration is required for Costco Spring Mix.

Per conversation with owner, use the following method: Discard Spring Mix when any is out of refrigeration for more than 4 hours.

Don't refill old container. Use a new clean container instead, every time.

Start documenting (on paper, permanent log book). Every container- time taken from cooler, time last used up, when any discarded- Starting Saturday. I will email owner and send example log page.

NOTE: #46. Contact building owner to restore restroom door closers.

NOTE: 1st refrigerator (home-style) has perishable food ( cream cheese spread ).
Under counter home-style has milk .
Replace home-style coolers.
Only replace with commercial coolers.
Replace if they cannot keep 41 F or less.
2nd store room cooler (home style) ok as long as only whole vegetables stored there. No perishables.

Bonsai Teriyaki & Wok - 408 Cleveland Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/14/2017 35 8 43 #02- Food Worker Cards Current
#19- No Room Temperature Storage
#22- Accurate Thermometer Provided for PHF
#33- Potential Food Contamination Prevented
#43- Nonfood-Contact Surfaces Maintained and Clean
Peas & Carrots, open top cooler, 40 F max OK
Salad, (bags), walk-in cooler, 39 F Ok
1/2 gallon milk, "Sobe" cooler, 36 F Ok
Cooled chicken, steam warmer, 159 F OK

REPEAT #19: Next to wok on table, cooked chicken and cooked beef is 66-69 F. Food must not be left out on counter without refrigeration.
This is a repeat violation-not enough refrigeration to keep all foods cold and convenient to cooks and salad plating (under serving window table). Added commercial refrigeration is required. You must call me by Jan 3, 2018 or email me with type of cooler and where it will go.

#2. One waitress food worker card expired 3 days ago; another worker had no card.
Correction: Obtain cards / copies by Jan 3, 2018.

#33. Cardboard food containers used to place deep-fried foods onto and cool foods with.
Correction: You must place foods on hotel pans (or food plastic pans). Purchase more food pans, by Jan. 3, 2018.

#22. The electronic thermometer battery is dead, and the dial thermometer (0-550 range) is not accurate.
Correction: Replace battery.

#43. Grease-soaked cardboard many surfaces.
Correction: remove, and clean often.

Note: A call or email reply for all violations on page 1 is required, by Jan. 3, 2018.
Correction: Place in walk-in cooler-uncovered.

Ben Moore's - 112 4TH AVE W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/13/2017 0 5 5 #33- Potential Food Contamination Prevented
Both open top coolers, cut tomato 37-41 F OK
Rice cooker / warmer, 149 F OK

#33. Garbanzo beans left in open can in cooler.
Correction: Put in plastic

Note: 1. non-gender restroom, ventilation fan to work by Jan. 15, 2018
2. Rerouted ice machine pump hose to a in-direct (cupped) drain (like ice bins) by Jan. 15, 2018 Present hose in hand sink; route to drain pipe- under sink. (see drawing)
3. Install splash guard left side of bar hand sink, at least 6 " high above sink rim. Do by Jan. 15, 2018.
4. Splash Guard could be made of cutting board material that hangs down to sink bottom, and can be removed for washing.

Note: Indirect drain must be BEFORE trap.

Martin Way Diner - 2423 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/13/2017 5 0 5 #02- Food Worker Cards Current
Hamburger, cook temp, 155-179 F
Diced tomatoes, chopped lettuce, top prep, 38 F
Sausage gravy, steam table, 173 F
Chili, steam table, 177 F
Milk, cream in 2-door merchandiser, 39 F
Turkey, portioned, walk-in cooler, 37 F
Contact sanitizer, DW Sanitizer 50 ppm chlorine

#2. Several employee FW Cards are expired.
Correction: Obtain renewed cards in 2 weeks.

Pints Barn - 114 East E Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment and Tavern 12/13/2017 0 0 0 Soups 147 F min. OK
2-door cooler, all, 37 F OK
1/2 & 1/2, bar area, 34 F OK

NOTE: #46. I may not have mentioned before that the woman's restroom needs a swinging top on top of trash can- Install in a month

South Bay Dickersons - 619 Legion Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/13/2017 5 0 5 #02- Food Worker Cards Current
Tri-Tip in warmer 129 F OK, just transferred from smoker
Potato Salad 2-door True/Pepsi cooler, 39 F Ok
Hot meatballs for special, 155 F OK
Potato Salad, open top cooler, 38 F OK

#2. PIC's card expired 9 days ago- Obtain current card and post by 12/28/17

Note: Proper cooling is uncovered, 2" or less deep until 44 F in middle.

Chinese Wok - 10501 Creek Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/12/2017 0 3 3 #30- Proper Thawing Methods Used
Soup, cooked battered chicken nuggets- magic chef countertop fridge,
Sliced BBQ pork, 35 F in walk-in:
36-38 F interior display
Cooked pork, make fridge 38 F
Cabinet area mon. therm: 34-34 F
Cooked rice, being hot held in rice cooker 137F.
Food probe therm check: 69 F my TC #18, 67 F your 6" bimetallic dial face.

#30. Frozen chicken, thawing out of fridge, not under cold running water. Still frozen.
Correction: Thaw in refrigerator or under cold running water. Operator moved to walk-in cooler.

NOTE: # 44. At end of inspection, floor sink (for kitchen hand wash sink, fountain unit drain) drains slowly, over flooded on to floor.
Correction: Operator will use wait staff hand wash sink (35 ft. away) until evaluated and fixed.

Note: Split in cutting table. Fill material worn, beginning to collect debris. Has longer portable cutting board. Use this instead of cutting tables surface until you replace filler material to make flush surface- recommend new table surface or continued use of portable cutting table in this area.

Note: Some items stored on floor in walk-in fridge. Look at obtaining additional shelving. (replace table with shelving) for walk-in so foods are stored off floor.

Note: Food prep sink appears to be directly connected to sanitary sewer pipe. It needs to be provided with air-gapped discharge connection: evaluate your self and / or have plumber evaluate and start budgeting to correct.

Note: Floor tile worn in spots in kitchen area: start budgeting to correct.

Starbucks - 413 LILLY RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Coffee/Espresso 12/12/2017 0 5 5 #34- Wiping Cloths Properly Used, Stored
Milk in refrigerators, 36-39 F
Sandwiches in open display, 26 F
2-door reach-in, back 28 F
Front deli display, 38 F
DW final rinse temp, 177 F

#34. In-use sanitizer had less than 100 ppm quat content. Use test paper to monitor that sanitizer is maintained at 200-300 ppm quat.
Corrected: re-supplied from sanitizing sink.

Rivers Edge - 4611 Tumwater Valley Drive SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/12/2017 45 0 45 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
Unattended 1/2 & 1/2 (wait staff area) 40 F - Put in cooler.
Soup in warmer, wait staff area, 166 F OK
Walk-in cooler, Beef roast, 40 F OK
Shrimp, under stove cooler, 37 F OK

#16. Pasta in pan 4" deep, covered was 65 F in middle, per cook it was water cooled before putting in pan; per worker it was then to be placed into cooler. Food like this requiring temperature control may NOT be covered or greater than 2' deep until 41 F or less.
Correction: Moved to 2' deep pan, uncovered.

#16. Large cooked beef roast in walk-in cooler (appears over 10 pounds) is 6" thick. Intact meat chunks or roasts over 4" thick must be cooled in pieces no thicker than 4" thick (cut it up before cooling). No cover.
Correction: Mark roast "heat to 165 F internal before future use" Again, any cooling must be 4" or less, uncovered.

#21. Middle 3-door open top cooler, Top foods like sliced tomato are 44-45 F, bottom foods (all) 41-42 F. Bottom air temp 42 F
Correction: Turn cooler or service immediately.

#6. For over 1/2 hour, trash can in hand sink access blocked for hand sink use.
Correction: Trash can moved. (Make permanent place).
Correction: Talk to all cooks about all listed violations and corrections by Dec. 22, 2017. Find a permanent place for kitchen trash can that doesn't block hand sink. A follow-up inspection will occur after Dec. 22, 2017.

#2. One food worker card expired last month.
Correction: Obtain current cared by Jan 2, 2018.

Pizza Hut / Wingstreet - 1412 Yelm Avenue Building C

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/12/2017 5 0 5 #21- Proper Cold Holding Temperatures
Meat / Marinara sauce right side bin area of pizza make fridge, 44 F
Others within 1 ft, 42-44 F
Cheese, lettuce in walk-in 38 F
Pizza in cardboard box in hot hold, 135 F
Pizza just out of oven, 202 F

Food Probe therm check, 96 F my TC #18, 96.6 your comark digital.

Note: Traulson sandwich / salad prep fridge malfunction, not in use for storing foods to make salads, etc...until repaired. Thank you!

#21. Right side food products (marinara and meat sauce) in bin area 42-44 F, center and left side bin area 39-41 F.
Store potentially hazardous foods @ 41 F or less. In and out lid open to make lunch orders- monitor, and if foods not 41 F or less in one hour, move food products > 41 F into cabinet area or walk-in. Double check unit cold dist tubes for cleanliness. have serviced.

Note: #17. Marinara sauce in counter top pump unit, 120-125 F in center 180 F near sides. Has been heating up for 1-1.5 hr. Recommend heat quickly, stirring frequently and once heated, turn thermostat down to maintain at least 135 F or more.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/8/2017 5 0 5 #22- Accurate Thermometer Provided for PHF
Pizza display, none heated (ham pizza) 66 F OK, time until serving controlled.
Walk-in cooler, meat chub, 38 F OK

#22. One of 2 electronic probes malfunctioning, 9 F low.
Corrected: Discarded.

Yelm High School Gym Concession - 1315 Yelm Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/8/2017 25 15 40 #17- Proper Hot Holding Temperatures
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#44- Plumbing Properly Sized, Installed, and Maintained
Hot dog in heat up / hot hold unit 178 F
Cheese sauce, chili in hot hold 164,168 F
Single serve portion in cup in pretzel display warming unit, 103 F
Food probe therm check: 178 my TC #18, 177 your digital.

#17. Single serving cheese sauce (2 checked ) in pretzel display- 103 F. All potentially hazardous food shall be hot held at 135 F or more.
Correction: Will revert to dipping cheese and putting in cup on order.

#40. Sliced jalapenos in open container in fridge. Fridge not designed for open containers. Obtain smaller cans of jalapeno peppers.

#41. No bleach or Q. A. C. test strips at stand.
Correction: Provide.

#44. Direct connection for 3 compartment sink- Provide air gapped sink drain.

Puget Pantry - 1100 Puget Street NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/8/2017 5 2 7 #22- Accurate Thermometer Provided for PHF
#49- Adequate Ventilation, Lighting; Designated Areas Used
No hot foods at this time
Burritos in freezer frozen, OK
Note #3 only personal foods in sandwich case at this time.

#22. As soon as possible, purchase dial or electronic probe thermometer to check hot case foods (must be 135 F )

#49. Not enough light in kitchen- Place light (fluorescent) above fryer and sink area. Install within 6 weeks.

Domino's Pizza - 533 Custer Way SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/8/2017 30 0 30 #04- Hands Washed As Required
#22- Accurate Thermometer Provided for PHF
Beef chunks, "TRUE" glass cooler 38 F OK
Walk-in cooler, cheese, 38 F OK

#4. Worker washed hands, then dried them on apron and work pants. Same worker would constantly (every minute) rub hands on apron and sometimes on pants. This lead to buildup of food debris on apron.
Correction: Worker, after washing must not touch apron or pants.

#22. Electronic thermometer flashed "lo Battery" and did not work; Stem thermometer read 4 F too low.
Correction: Change batteries and calibrate.

Gyro Spot Express, The - 913 CAPITOL WAY S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Serivce Establishment 12/7/2017 0 5 5 #29- Adequate Equipment for Temperature Control
Meatballs- warmer, 138 F
Gyro meat- warmer, 179 F (min) OK
Gyro meat- inside lowboy cooler, 39 F OK

#29. No thermometer in home style refrigerator. Replace.

Note: Per previous notice on 1/25/2017, The home style refrigerator / freezer must be replaced by a "merchandizer grade" cooler by Jan. 25, 2018. Home-style coolers not allowed. Call or message me before purchase with make / model to assure it meets code.

Oskar's German & European Deli - 720 SLEATER KINNEY RD SE Suite H

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/7/2017 0 8 8 #30- Proper Thawing Methods Used
#33- Potential Food Contamination Prevented
Pastrami in deli display, 37 F
Ham in 2-door counter fridge, 35 F
Potato salad, top of prep, 38 F
Contact sanitizer 50 ppm chlorine
Bratwurst in steam table, 169 F

#30. Frozen meats thawing in DW sink without running cold water. Thaw foods in food prep sink with cold running water over food.
Correction: Moved to refrigerator.

#33. Partition or barrier at prep table and fridge not yet completed to prevent potential public contamination and access. Must be completed in 60 (sixty) days, with department approved plans.

South Bay Market - 3425 Shincke Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 12/7/2017 0 0 0 Smoked Salmon 3-door "TRUE" 39 F OK
Bacon package, walk-in cooler 44 F OK

Good, none noted.

Voyeur, The - 404 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/7/2017 5 5 10 #21- Proper Cold Holding Temperatures
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#21.REPEAT
For second inspection in a row, walk-in cooler all foods 45 F; The maximum is 41 F. Walk-in often was too warm in previous inspection also. Immediately:
1) Have walk-in serviced
2) Email or mail copy of receipt showing repair / service
3) Tape over temp gauge, it reads too low.

#40. Replace fry soak buckets with food grade like others used. Clean dirty containers: dirt build up on bust trays, containers, trash cans and floors / surfaces, 3-compartment sink / grill area
Complete this by January 7th.

Dairy Queen - 6530 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/7/2017 0 0 0 Turkey sandwiches, 4- drawer 34-37 F
Large hamburgers, HH slider, 149 F
Sliced tomatoes, top of prep, 38 F
Chicken breasts in walk-in, 34 F
Sanitizer 300 ppm quat
Lettuce, top of prep, 39 F
Biscuit gravy in steam table, 169 F

Well maintained and operated facility.

Dancing Goats Coffee Bar - 4219 6th Ave SE Suite A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/6/2017 0 5 5 #34- Wiping Cloths Properly Used, Stored
Sandwiches in display case, 36 F
Sliced tomato, top of prep, 37 F
Milk, under counter espresso, 39 F
Milk, 2-door reach-in, in back, 36 F
DW sanitizing rinse, 188

#34. Both containers of contact sanitizer at 0-10 ppm Chlorine Must be maintained at 50 ppm Chlorine. (CDI)

Safeway #1503 - 520 Cleveland Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Produce Cut Room 12/6/2017 5 5 10 #22- Accurate Thermometer Provided for PHF
#44- Plumbing Properly Sized, Installed, and Maintained
Blast Chiller, not in use.
Produce walk-in 39 F OK

#22. Non-contact infra red thermometer used for blast chill measuring and recording. Probe thermometer still in package. Use probe (electronic) because, 1) Infrared is surface only; you must measure the warmest part (middle) of food mass, using probe.
20 Infrared not considered accurate enough, (+2F) in all conditions. Don't use infra-red for recorded readings.

#44. Sterilux hose (2) terminates inside of food wash sink. This does not meet our food code / UBC plumbing code for back flow prevention. Cut both hoses / pipe at least one inch above sink "flood" level. Correct within 2 weeks.

Taco Bell #31337 - 3815 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/6/2017 0 0 0 Mashed Beans, in steam table, 171 F
Ground meat, in steam table, 173 F
Sausage, top of pizza prep, 29-35 F
Diced Chicken, in walk-in, 28 F
Contact and dishwashing sanitizer 50 ppm Chlorine.

Well run and maintained facility.

Narai Asian Cuisine - 320 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/5/2017 60 3 63 #06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#19- No Room Temperature Storage
#46- Toilet Facilities Properly Constructed, Supplied, Cleaned
Rice w/ spices cooker-warmer, 169 F OK
Qtr. tomato, shrimp (2) open-top cooler 38 F on top, OK

REPEAT #19: Shredded cabbage on counter is 52 F. The maximum is 41 F. It must not be left on counter.
Correction: Refrigerated.

#16. Per cook, A covered 4" deep container (61 F) was to be put into cooler after cooling under running water, This cooked chicken must first be cooled to 41 F maximum, in a UN-covered, 2" deep pan before covering.
Correction: Uncovered, put in 2" deep pan in cooler.

#19. Mung beans noodles soaking on counter in 54 F water. This food must be kept at 41 F maximum.
Correction: Put in cooler to soak.

#6. The dishwashing hand sink has the hot water turned off- hot water is required.
Correction: Will turn on.

#6. Sink nearest wait staff area is marked "no hand wash" you must restore sink for wait staff use. You must. 1) Remove "no wash hands" sign. 2) Place paper towels dispenser near sink, 3) Place splash guard (3-sided stainless steel, you can buy these) around sink., This is because water pitchers are too close to it.

#46. Men's restroom door not self-closing.
Correct.

Note: The red points exceeded 45 (60 Red points). A Re-inspection is required by December 19th. (See Re-inspection Notice). After inspection you will be billed for Re-inspection.

Note: White home-style cooler (side-by-side) may be repaired but only replace with commercial cooler, not another home-style cooler.

Note: Restaurant lacks a separate food sink. If restaurant sells, one must be installed by new owner.

Re-Inspection:

Re-InspectionDate: Dec 19, 2017 Results: #6. Large pot placed to drain in dishwasher area hand sink, blocking access to hand sink.
Correction: Pot removed.

Thank you for correction of all other violations found on Dec. 5, 2017 inspection.

Future serious violations may result in billed re-inspections, or even closure. Continue to follow all food safety regulations.

Oly Taproom LLC - 312 COLUMBIA ST NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/5/2017 0 0 0 walk-in cooler (cut salad) 39 F, OK
Tall cooler, yogurt, 37 F, OK
Pizza, open top cooler, ham 41 F, max OK

Good, None noted.

Tacos La Esquinita - 430 LEGION WAY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/1/2017 5 0 5 #21- Proper Cold Holding Temperatures
Refried beans, warmer 170 F OK
All upstairs coolers & foods 40 F or less, OK
Salsa in (2) open top coolers, 39 F, OK
#21. Glass door cooler ( 3-doors ) in kitchen is slightly warm, 43 F. Adjust colder immediately to 41 F or less. Thermometers inside are accurate.
Corrected: Adjusted.

Left Bank Pastry - 916 4th Ave E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 12/1/2017 10 0 10 #06- Adequate Handwashing Facilities
Meringue tart, glass display case, 39 F OK

#6. Hot water turned off at hand sink. Fix drip in hot water and turn on immediately. (water must be 100 F, minimum). j

Subway - 1050 Plum Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/1/2017 0 0 0 Chili, meatballs in warmer, 171 & 168 F OK
Sliced tomato, sandwich make case, 39-40 F OK

Note #6. Paper towels in 3-compartent sink room (on counter) are too far from the hand sink to be convenient.
Correction: Install a roll towel dispenser next to the hand sink. Or Fill Up the folded paper towel dispenser (it was empty) and keep it full. Do this within one month.

Jimmy John's - 4530 E MARTIN WAY

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/1/2017 5 0 5 #22- Accurate Thermometer Provided for PHF
#22. Food Probe Therm gives erratical reading, battery dying. Provide reliable FP Therm.


Note #2. PIC showed me a list on computer of all Food Worker Cards.

Note #4. Monitor staff to make sure they wash hands before donning gloves to do food prep / handling.

Note #41 Uses bleach chlorine for warewashing 3rd compartment sanitizing soak solution. Uses either bleach chlorine or Q.A.C. chlorine for counter wipes buckets solution. If using Q. A. C. chlorine, provide QAC test strips in addition to bleach test strips.

Note #46 Provide lid for female toilet room trash receptacle that was broken recently.

Note 30 bread rolls on shelf above front make fridge 80 % wrapped in paper except for ends toward "make" area extending beyond shelf edge.



Rainier High School Gym Concession Stand - 308 2nd Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Gym Concession (Fall & Winter Qtr) 11/30/2017 0 0 0 Hot dogs in water in crock pot, 196 F
Cheese sauce in crock pot, 139 F on sides, 93 F in center, some just added- Stir frequently
Food Probe Therm check 197 F my TC #18; 195 F your b. metallic 6" long dial face.
Fridge for cold holding has external display moni therm, 37 F- may on open container in back of fridge; Caesar salad dressing nearer fridge door: 40-41 F

Hand wash sink properly supplied, clear for use
Using gloves and utensils between taking money, dishing up food, washing hands in-between money handlings and glove use.
Has both bleach and Q. A. C. test strips. No 3-sink wave wash set-up at this time, single use counter wipes using Q.A.C: 400 ppm
Has current valid food worker cards (a number of them).
Good job for 1st game of the year.

Occasions Catering - 1615 State Street NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Catering Service Only 11/30/2017 0 0 0 Walk-in cooler- soup 41 F OK
Upstairs walk-in All, 38 F OK

Note: #41. Several loads of dishwasher for bleach to fully feed; check bleach for proper feed often.

Bangkok Thai Restaurant - 700 Sleater Kinney Road SE Suite C2

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/29/2017 25 5 30 #19- No Room Temperature Storage
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Brown rice in covered tub, 135-138 F
Pork, saute'd, 145-170 F
Contact sanitizer, 50 ppm chlorine.

#19. Approximately 2 quarts of cooked brown rice in covered plastic tub being stored at room temperature. Must be hot-held at 135 or greater, or, cooled at 2-inches food depth.
Correction: Placed in metal pan, put in heated oven @ 250 F.

#41. Drain-line of dish wash machine does not allow it to fully drain empty causing dirty and soapy water to recirculate during sanitizing rinse. Corrective action is to cease use of machine until fixed, and manually wash and sanitize all dishware, utensils, and equipment ware.

Chuck E Cheese - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/28/2017 10 8 18 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#39- Single-Use and Single-Service Articles Properly Stored, Used
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Salad bar, ham, potato salad, 38 F OK
Walk-in cooler, round milk, 38 F OK
Tall cooler near salad bar, 37 F (all) OK

#21. In pizza make cooler, foods on top (sausage bits) 45-46 F , foods on bottom (all) 41-42 F. The maximum is 41 F
Correct immediately and call inspector when complete.

#41. No sanitizer detected in dishwasher final rinse. Bleach bottle empty.
Correction: Replace. Immediately.

#39. Several boxes of cups in boxes directly on floor behind counter, in kitchen areas.
Place on shelf or create, pallet.

#22. Probe thermometer is 8 F low-, adjust to 32 F (wet ice).

Happy Teriyaki VIII - 2915 Harrison Avenue NW, Suite #205

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/28/2017 25 8 33 #19- No Room Temperature Storage
#29- Adequate Equipment for Temperature Control
#30- Proper Thawing Methods Used
Hot cabbage, 148 F Ok
Walk-in cooler, chicken, 41 F Max, OK
Deep-fried chicken cooking, 195 F OK

#19. Pan of rice on counter is 69 F, Rice must be stored at 41 F
Correction: Discarded. Do not keep foods on counter.

#30. Meat thawing in tubs on floor, still frozen. Thawing MUST be done in cooler, running cold water or oven / microwave.
Correction: Placed in cooler.

#29. No thermometer in "Pepsi" cooler with eggs.
Corrected.

Tenino High School Gym Concession - 500 West 2nd Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/28/2017 10 10 20 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Hot Dogs, still heating up, 115 F (make sure 135 F before serving).
Cheese sauce, 137 F - stir frequently

#21. Hot dogs in single glass door fridge, 43 F - shall be 41 F or less- try turning thermostat down.

#22. Food probe therm check: 89 F my tc#18; 97 F your 6" bimetallic dial face -shall be within +2 F if bimetallic dial face. Able to adjust by end of inspection so 88 F. (CDI)

#41. No bleach chlorine test strips at concession stand- Provide bleach chlorine test strips as soon as possible.

#29. No monitoring therm for fridge- Provide as soon as possible.

200 ppm bleach counter wipes solution, cloth stored in it between uses. Good!

Note: 1st game / concession stand use of season. All workers preparing, serving food, need to obtain food worker cards by 2 weeks at least.

Please call (360) 867-2574 with status.

McDonald's - 715 Plum St. SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/22/2017 35 3 38 #19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#37- In-use Utensils Properly Stored
Hamburger Patty, immediately after cooking, 167 F OK
Fried Egg, immediately after cooking 176 F OK
Walk-in cooler, cheese, 38 F OK
All hot foods, tray warmer, 160 F OK

#19. Container of diced lettuce, 68 F unrefrigerated has sticker marked "use by 11 AM", however it was past 3 PM. No log or timer was used. "Time as a control" not properly used though perishable diced lettuce was out only 20 minutes, proper procedure requires accurate sticker use, giving "use by" or discard times be 4 hours after refrigeration, and discard at marked time. Correction

REPEAT #21. Small cooler above sandwich assembly line, sliced tomatoes, salsa both 51-52 F. 41 F is maximum. Like diced lettuce in #19, stickers not correct and not followed.
Correction: Both foods discarded.

Note #21. 4-door Delfield Cooler, Burrito mix, salsa and cheese all 50-51 F. The maximum is 41 F.
Correction: Moved to working cooler. (Repeat from July 2016). DON'T use until serviced.

Email / phone MSG me when both coolers repaired.

#37. Blue and Poly gloves stored below Degreaser-
Correction: moved

Note: Place McDonald's "Wash hands, workers" sign at sink in restrooms.

Safeway #543 - 4700 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Produce Cutting Area 11/22/2017 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Cantaloupe and melon chilling in blaster.

#48. Plexi- glass splash shield at hand sink and food sink drain board is unattached.
Correction: Repair in 7 day.

Hannah's II - 123 5th Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment and Tavern 11/21/2017 5 0 5 #14- Raw Meats Away from RTE Food; Species Separated
Walk-in cooler, cheese 41 F max OK
Under counter cooler, hamburger, 40 F max OK

#14. Container raw hamburger stored in cooler above lettuce container.
Corrected: Moved to bottom

NOTE: #49 I did not notice last inspection that at night, lighting in reach-in under counter coolers is inadequate. I would suggest lighting inside the cooler or a hanging hooded light. Install added lighting within 2 months.

Sushi Kyo - 1908 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/21/2017 0 0 0 Walk-in, vegetables 38 F OK
1-door cooler, fish 39 F OK
Packaged sushi, sushi case, 41 F max OK

Note: #19. To meet vinegar sushi rice temperature requirements, you must use up or thrown away any sushi rice 4 hours after cooking or 4 hours after cooking and properly cooled (2" deep, uncovered). Start this procedure immediately. I will drop off some blank cooling chart forms that you must fill out for each sushi rice batch.
Thank you for PH paper tests; A PH meter will be an option soon.

5th Avenue Sandwich Shop - 117 5th Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/21/2017 0 0 0 3-door prep cooler, Sliced tomatoes on top, 38 F Ok
Soup, (3) Warmers 138 F minimum (ok)

Good, None noted.

Note: Thank you for proof of recent service on 3-door cooler.

Hickory Farms #40054 - 625 Black Lake Blvd SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile unit (kiosk) 11/20/2017 0 0 0 Display cooler, 38 F
Hand wash water, 92 F (will need to refill with warm water).
Back refrigerator, 39 F

No violations noted.

Observation: Employee observed washing hands upon my arrival.
Good job.

Notes: Keep back storage area organized and clean.
Notes: Wetzel Pretzels, commissary for water supply.
Notes: Warming kettle available to heat water for hand wash. Maintain 100 F min.

Pilot Travel Center - 2430 93rd Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Subway/Cinnabon 11/20/2017 0 5 5 #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Roller, Burritos, 135-151 F
Breakfast sandwiches- Beef, 149 F
Ham Sandwich, open display case, 40 F
Breakfast sandwiches, 2-door in back, 38 F
Contact Sanitizer, 200-300 Quat.

#42. Shield or chute in left side ice machine must be cleaned and sanitized to remove mold and mildew growth. Clean and sanitize at least every 30 day.

Rush In Alaskan Dumplings LLC - 205 4th Ave E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 11/17/2017 30 0 30 #02- Food Worker Cards Current
#16- Proper Cooling Procedures
Cooling From hot to 70 F 2" deep pans in cooler. Must take 2 hours or less.
Estimate 5 gallons / 2 days.

#16. 1. Not (soup) cooling with ice wands as required in October letter to Alexsandra Litmanovich. Cooling with water + ice around pot, stirring pot frequently is correct.

2. No workers instruction page how to cool.
Corrected, Posted.

3. Make cooling log sheet and fill out for EACH pot. Record columns (name, when ice cooling started , when 70 F reached, when put into 2" pans, uncovered in cooler.

#2: Food worker cards absent. Email me a copy of cooling log, food worker cards within 1 week.

Shell - 706 Yelm Avenue E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/17/2017 25 0 25 #17- Proper Hot Holding Temperatures
Corn dog, burrito, other, in hot hold case: 110-115 F - last batch cooked @ noon.
Between blocks of sliced cheese, "uncooked" sausage on stick in walk-in 38 F Has Monitoring therm, 36 F

No cooking of food, food prep at time of inspection, just hot holding.
Food Probe therm check: 74 F my TC #18; 73 F your white digital

#17. Hot held food significantly less than 135 F.
Correction: Operator decided to discard rather than try to re-heat- Control set on 140 F, so don't know why not holding temp. Will have staff do more monitoring starting tomorrow. Please call office Monday.

Note: Have staff, esp. female staff, keep eye / monitor hot water @ hand wash sink in women's toilet room. GFI on at beginning of inspection. re-set and provided hot water by end of inspection. Check at shift changes as an alternative.

Continue closing lids on trash dumpster.

Chinatown Café 8 - 1908 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/17/2017 0 8 8 #34- Wiping Cloths Properly Used, Stored
#43- Nonfood-Contact Surfaces Maintained and Clean
Hot food, Warmer, Won Ton, 146 F OK
2-door reach-in (left), Red Pork, <40 F OK
Open-top cooler, Sesame sauce, 38 F OK

#43. Lids (left of grill) holding food ingredients need cleaning.
Clean.

#34. No sanitizer on wiping rag in buckets
Corrected: Bleach added.

Country Joe Deli Mart - 16430 Ordway Drive SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/17/2017 0 5 5 #34- Wiping Cloths Properly Used, Stored
Corn Dog on hot hold 150 F, all other hot hold items checked, 140 F
Between single serve wrapped chimichangas in "Pepsi" single glass door reach-in 37 F
Reddie mon, therm in back reads 34 F
Between single serve ranch dressing packs-under counter fridge under hot hold unit 38 F, has food probe therm taped to fridge wall as moni therm read 38 F.

No food being cooked at time of inspection.
Food Probe therm check: 61 F my TC #18, 60 F your white digital.

Note: 32 One of screens on foundation vent missing- provide screen.

# 34. Less than 10 ppm bleach detected in counter wipes bucket.
Maintain 50-200 ppm bleach sani solution.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/16/2017 10 0 10 #06- Adequate Handwashing Facilities
Diced tomato, self-serve 36 F OK
Creamer, self-serve 39 F Max OK
Sausage, roller warmer 138 F OK

#6. Hand sink 3-compartment sink area blocked by crates, etc...
Corrected: Cleaned out.

El Guanaco - 415 Water Street SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/16/2017 5 2 7 #21- Proper Cold Holding Temperatures
#49- Adequate Ventilation, Lighting; Designated Areas Used
Refried Beans, steam table, 139 F OK
(keep stirred).
Shredded meat, walk-in cooler, 40 F Max OK

#21. Beverage 1 door cooler near soda dispenser, sour cream 44 F. It must be 41 F or less.
Correction: Turned cooler down. Air temp now 41 F & dropping.

#49. Lights near hood missing bulbs or not working.
Correction: Replace all burnt-out bulbs within 1 week.

Mark, The - 407/409 Columbia Street SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/16/2017 0 0 0 New 2-door Atosa Cooler, 1/2 & 1/2, 38 F Ok
Dry storage / 2-door cooler room, 39 F OK

Good, none noted.

South Bay Pub & Eatery - 3323 South Bay Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/16/2017 0 5 5 #33- Potential Food Contamination Prevented
A-Jus, Hot Hold, 181 F
Outside walk-in cooler, 38 F (all) OK
Soup, warmer, 149 F OK
Tomato slices, open top cooler, 32-38 F OK

REPEAT #33. Bottom walk-in cooler shelf foods only 2" from floor; 5-6 " required. Prop up with pan, Tray, (not wood) so further off floor.
Correct in 2 weeks.

Chevron Food Mart - 826 Union Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/15/2017 0 0 0 Walk-in cooler, Gallon milk, 40 F OK
Jimmy Dean Sandwiches, 136 F

Good, none noted.

City Picnics - 1111 Washington Street SE (DNR)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/15/2017 10 0 10 #21- Proper Cold Holding Temperatures
Iced, diced tomato, Taco Area, 38 F OK
Soup, (Chili) Hot Hold, 153 F OK
Chicken, Walk-in cooler, 40 F OK

#21. In espresso area, milk (bottom-iced only) is 51 F on top, The maximum is 41 F.
Correction: Moved to cooler.

Note: #1. Under baker table / mixer area, strongly recommend wheeled containers be substituted for un-wheeled existing, so floor cleaning more practical.

Note #2. Keep careful checks on iced diced tomato in steam table area (+sour cream). Most "float on" and touch ice.

City of Olympia Jail - 900 Plum Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/14/2017 0 0 0 All (Frozen) In Shed Freezers -5 to 5 F, OK

Good, none noted.

Note: Room temperature thawing for cold- served meals (breakfast, lunch) acceptable ONLY IF TIME SITTING AT ROOM TEMPERATURE + TIME UNTIL LAST MEAL SERVED, is 90 minutes or less.

Note: Dinner meal heated to 165 F minimum internal for coldest meal.

Note: Only foods served, are from State Dept. of Correction, Correction Facility. All are served pre-packaged, No Washing.

Note: Hand wash exists in "Kitchen".

Subway - 4820 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/13/2017 10 0 10 #06- Adequate Handwashing Facilities
Meatballs, HH steam table, 157 F
Chipped beef, top of prep, 37 F
Diced chicken, top of prep, 38 F
Sliced tomatoes, top of prep, 35 F
Ham, in walk-in, 35 F
Contact sanitizer, 200 ppm quat.

#6. The hot water control valve leaks, prompting the practice of turning off the supply valve.
Correction: Repair or replace control valve in 5 days. Maintain hot water supply at all times.

Subway - 5750 RUDDELL RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/13/2017 0 0 0 Sliced tomatoes and lettuce in prep unit, 38 F
Tuna Salad, top of prep, 37 F
Meatballs, HH, 164 F
Meatballs in walk-in, 40 F
Chowder, HH, 163 F
DW and contact sanitizer, 200 ppm quat.

Painted Plate, The - 412 Washington Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 11/9/2017 0 0 0 Gallon milk, New 1-door cooler, 40 F Max, OK

Good, None noted.

Mercato Ristorante - 111 Market Street NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/9/2017 0 5 5 #33- Potential Food Contamination Prevented
Kitchen walk-in, cheese 38 F OK
Bar walk-in, milk 38 F OK
Soup Warmer, creamy tomato, 153 F OK

#33. Juice dispenser bottles stored directly in drink ice.
Corrected: Stored elsewhere, or in larger bottle bin.

NOTE: #44. I may not have noticed before that the mop sink hose needs a "hose end backflow preventer" between faucet and hose.
Correction: Purchase and install.

Cryptatropa - 421 4th Avenue E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/9/2017 0 0 0 1/2 & 1/2, Bar under counter fridge, 35 F OK

Good, None noted.

Note:
Thank you for the food worker cards, proper lime rinsing and glove handling.

Note: Replace restroom spring hinge closer.

Taylor Rays Cafe - 1125 WASHINGTON ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 11/9/2017 0 0 0 Shredded Pork, Cooked, 170 F OK
Milk, Customer cooler, 37 F OK
Meat Chubs, back room , 38 F OK

Good, None noted.

Hilton Garden Inn - 2201 HENDERSON PARK LN SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/8/2017 15 0 15 #15- Proper Handling of Pooled Eggs
#21- Proper Cold Holding Temperatures
Gravy, warmer, 139 F min, OK
"Pantry" sandwiches < 39 F (Desk area)- OK
Cold holding must be 41 F Maximum

#15. Cook is "pooling" cracked shell eggs (2 dozen), for omelets / scrambled; Pooling not allowed
Correction: Discarded, will scramble per order or use "pour" eggs.

REPEAT #21 Packet of cream cheese 66 F ( 3 hrs. ) in double wall stainless bowl.
Correction: moved.
This type of double / vacuum container need ice always.

REPEAT #21 In Iced buffet, fruit mix with cantaloupe 44 F .
Correction: Pushed into ice.

Sofie's Scoops - 222 N CAPITOL WAY Suite 116

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/8/2017 0 0 0 1/2 & 1/2, Keg Cooler, 38 F OK
Gelato, Gelato Freezer, 8 F OK

Good, none noted.

Note: "Sofies Scoops" bicycle sells pre-filled gelato cups.

Swing Wine Bar - 825 Columbia Street SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/8/2017 10 5 15 #21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
1/2 & 1/2, bar cooler 38 F OK
White gravy, hot hold warmers 156 F OK
Beef, 2-door open top, 37 F OK

#21. 3-door open top cooler 1/2 tomatoes, cooked onion 46-47 F, maximum is 41 F
Required Correction: Turned cooler temp down, cooler dropped 4 degrees in bottom.

#33. A couple of part food bags on kitchen floor, (flour, sugar).
Correction: Moved to shelf.

Note: Some dust buildup on several kitchen shelves. Clean.

Olympia Senior Center - 222 N Columbia Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/7/2017 0 0 0 Spaghetti noodles, cooling 2" 56-62 F 2" deep in walk-in cooler, OK
Precooked chicken patty, cooking 159 F Min OK
Walk-in cooler (all) 38 F OK

Good, none noted.

Note: Coffee area new 2-door cooler , cream pie, 36 F OK

Apex III Grocery & Deli - 107 First Street S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectionaries 11/3/2017 0 0 0 Between packaged burritos, Aquafina single glass door reach-in 38 F Monitoring therm in back 38 F
Between hot dog packs, true single door reach-in 40 F has monitoring therm that reads 38 F

Note: Walk-in fridge 47-48 F but only non PHF stored there.

All hand wash sinks properly stocked.
Toilet room properly equipped, provisioned.
No beyond, best by "potentially or non potentially hazardous foods noted.
No toxics stored over food equipment, food.
Lid is on dumpster closed, no debris on ground.

Bobby Jayz - 1115 Washington Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/3/2017 0 0 0 Cooking, Fish / Chicken, 202 F OK
White soup, 142 F OK
Diced Tomato, Open top (front line), 39 F OK

Good, none noted.

Four Corners Grocery & Deli - 11500 Bald Hill Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/3/2017 0 13 13 #34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#47- Garbage, Refuse Properly Disposed; Facilities Maintained
Pizza, 175-180 F
Hot Hold, Corn dog, Sausage on stick, Crispitos, 137-145 F
3-door Make fridge , bin, Sausage, 39-40 F
Shredded Cheese, Cabinet Area, 41 F, Moni-therm 38 F

Pizza Hot Hold- Lowest 143 F, middle 156 F, None on highest.
Healthy life fridge in back: Corn dog 38 F, Moni-therm: 40 F.
Coca Cola fridge, Sausage 36 F.
Food Probe therm check; my TC #18: 82 F- Your white colored digital: 81 F .

#41. No bleach test strips provided
Correction: Provide bleach test strips

#34. No sanitizer detected in counter wipes bucket solution.
Correction: Provide fresh sanitizer solution by end of inspection.

#47. Dumpster lid open, dumpster half-full, debris on ground in dumpster area.
Correction: Pick-up debris as necessary, Keep lid closed.
Grocery Stores and Confectioneries 11/3/2017 5 0 5 #22- Accurate Thermometer Provided for PHF
Between 1 qt. milk, walk-in fridge 40 F
Between 2 1-lb. blocks of butter, same walk-in 38 F
External display Monitoring therm (near door) 40 F
Walk-in fridge #2, meat, pizza dough 39 F
Ambient air temp 39 F
External display Monitoring therm, 39 F

#22. Criotec single glass door reach-in: has monitoring thermometer reading 40 F ambient air, between single serve blocks of cheese, 43-44 F. PHF being cold held greater than 41 F.
Correction: Use calibrated food probe or verified accurate monitoring therm to monitor fridge. Move potentially hazardous foods to walk-in shelves.
Maintain all PHF's at 41 F or less.

Note: Store pizza dough containers on pallet or shelving. Also look at other PHF's being stored in walk-in #2 and make sure they are stored on shelving or pallets.
Bottled beverages in plastic wrap or in boxes can be stored on floor.

Holy Grounds - 106 First Street South

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 11/3/2017 0 0 0 Not doing much food, beverage prep at time of inspection.
Combo Fridge / freezer- has mon. therm: 31 F , Eggnog in it 38 F.
Beverage Air Under counter fridge has mon therm 31 F, milk 36 F

Storing ice cream scoop in container in Kenmore between uses.
Storing espresso stirrers, therm in ice water both between uses
Has bleach chlorine test strips. 200 ppm concentration for sanitizer bucket solution.
Note: measure out bleach since the concentration is 8.5% sodium hypochlorite.
Left dishwasher measuring temp strip for operator to run through dishwasher and send in.

McCoy's Tavern - 418 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Tavern 11/3/2017 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
1/2 & 1/2, lemons, limes, Glass sliding door cooler, 39 F OK

#48. Using enamel paint or urethane, completely seal, ALL surfaces of concrete blocks holding up sink of either-sex restroom.

#48: Using caulk, SEAL concrete blocks to floor.

Do this by December 10, 2017.

Hot Ginger - 1401 MARVIN RD NE #306

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/2/2017 15 13 28 #11- Proper Disposition of Returned Food
#21- Proper Cold Holding Temperatures
#30- Proper Thawing Methods Used
#33- Potential Food Contamination Prevented
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Rice, rice cooker, 157 F
Noodles, prep unit top (#2) 40 F
Chicken, prep unit bottom (#1) 40 F
Chicken, walk-in 38 F
Noodles, prep unit top (#1) 45 F
Sprouts, prep unit top (#1) 40 F

#11. Improper disposition of previously cooked food. Rice from 11/1/17 in rice cooker, turned on 11/2 to re-use.
Correction: Remove from service. Properly dispose of food at end of night. (CDI- discarded).

#21. Improper cold holding of potentially hazardous food. Rice noodles in insert atop another insert in prep unit 45 F.
Correction: Do not double stack in prep units. Maintain 41 F or lower in cold holding. (CDI, voluntarily discarded).

#30. Improper thawing. Two five gallon buckets of frozen chicken in food prep sink, only one had running water, one improperly thawing at room temp.
Correction: Properly thaw under running water, in refrigeration or microwave. Discussed plumbing faucet "split" or storing 2nd bucket in refrigerator. (CDI ).

REPEAT #33. Potential contamination not prevented during preparation, rice bowl used as spoon.

#33. Potential contamination not prevented during preparation, meat slicer dirty (not being used).
Correction: Properly wash, rinse, sanitize, air dry. All parts including clean in place parts.

REPEAT #33 Potential contamination not prevented during preparation. Rice scoop in 68 F standing water.
Correction: Store dry or 41 F or lower or 135 F or greater. (CDI).

#41. Improper ware washing. Pan not sanitized.
Correction: Properly wash, rinse, sanitize and air dry. (CDI).
Correction: Provide handled scoop.

Three Magnets Brewing Company/Darby's Cafe - 600 FRANKLIN ST SE Suite 105

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/2/2017 0 5 5 #29- Adequate Equipment for Temperature Control
Walk-in cooler, cheese, 41-42 F
Gravy, warmer, 146 F OK

#29. 2-door "Turbo Air" cooler near walk-in had no thermometer available.
Corrected. (CDI).

Bienvenu Café - L&I Building / 7323 Linderson Way SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/1/2017 0 3 3 #43- Nonfood-Contact Surfaces Maintained and Clean
Spinach mushroom crepes, HH steam table 157 F
Tuna Salad, sandwich prep, 37 F
Diced cantaloupe, salad bar, 37 F
Casserole cooled at 2" in walk-in, 38 F
Dairy Merchandiser, 38 F
DW machine sanitizing rinse, 163-(192) contact sanitizer.

#43. Floor of walk-in cooler is badly discolored or corroded. Unclean and coarse surface. Must be smooth, durable and easily cleaned.
Consider it's refurbishment within 6 (six ) months.

Fajita Grill Mexican Restaurant - 3720 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/1/2017 0 0 0 Pork, HH steam table, 159 F
Mashed Beans, HH steam table, 143-157 F
Diced tomatoes, top of prep fridge, 37 F
DW sanitizer 50 ppm chlorine.
Beans- 2-inch cooled, walk-in, 37 F

Old School Pizzeria, The - 108 Franklin

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/1/2017 5 0 5 #02- Food Worker Cards Current
Pizza open-top; sliced tomato, 39 F OK
Walk-in cooler, salad, 40 F Max OK

#2. At least one worker has no current Food Worker Card (expired).
Correction: Obtain new card (s) by 11/16/17.
copy ok

Waterstreet Café - 610 Water Street SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/31/2017 5 5 10 #21- Proper Cold Holding Temperatures
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Warmer #1, Soup, 141 F OK
Warmer #2, White Sauce, 142 F OK
1-door open-top cooler, Beans, 39 F OK
Back Room, Walk-in, steaks, <41 F OK
1-door cooler, salami, < 40 F OK

Note #23: I may not have noticed last inspection that the Dinner Menu (with Wagyu, Tenderloin Beef) did NOT have the required "customer advisory" on it. See enclosed hand out for examples.
Correction: Will change menu (or add sticker to existing menus) by January 2, 2018.

#21. In bar area, black (under counter) home / dorm style cooler, 1/2 & 1/2 and whole milk is 44-45 F; the maximum is 41 F.
Correction: 1. Milk / cream moved to colder cooler; 2. Inform all staff that cooler is NOT for milk / cream (wine ok), 3. Place sign on cooler
"not for milk and cream" or similar; 4. Even if ice build up thawed so it is colder, this home style cooler is NOT for perishables.

#40. Slotted wood counter top (bar espresso area) not easy to clean- Replace / Cover / Fill by Jan. 2nd, 2018.
#40. (Repeat from 2016) : Crumbling particle board that is smooth, durable, easy to clean and non-absorbent, by Jan. 2nd, 2018. (Note)

7-Eleven #2361-25983D - 3541 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 10/30/2017 5 0 5 #22- Accurate Thermometer Provided for PHF
#22. Provide working thermometer in walk-in refrigerator in 5 days.
Provide thermometers in all refrigeration.

Milk in reach-in cooler.
Food Service Establishment 10/30/2017 10 0 10 #06- Adequate Handwashing Facilities
Tomato ceviche, top of condiment fridge, 37 F
Taquitos, sausages, on roller, 135-153 F
Containers, sandwiches, open display, 37-39 F
Chicken wing, HH display, 135-159 F
Coffee chillers dispenser, 36 F

#6. Provide paper towels at both hand washing sinks. Correct within 3 days.
Corrective Action: Place napkins at both hand sinks.

Dominic's - 1050 Plum Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 10/29/2017 0 0 0 Milk / Drinks, Tall cooler, 40 F OK
Milk / Drinks, left cooler, 41 F MAX OK
Milk / Drinks, right cooler, 39 F OK

Good, none noted.

Dome Deli - 416 Sid Snyder Ave SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/27/2017 5 5 10 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
Sliced tomatoes, top of open top cooler, 39 F OK
Milk, Espresso cooler, 39 F max OK

No soup at this time.


#21. "Round Dairgold Milk" in customer glass sliding door cooler is 43 F, The maximum is 41 F.
Correction: Moved to working cooler. Will adjust and verify 41 F maximum.

#29. In cooler mentioned above, Thermometer inside reads 33 F, when calibrated thermometers read 43 F.
Correction: Removed, replaced. Throw away old one since it can't be adjusted.

Governor, A Coast Hotel Olympia - 621 CAPITOL WAY S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/27/2017 5 3 8 #17- Proper Hot Holding Temperatures
#39- Single-Use and Single-Service Articles Properly Stored, Used
Yogurt, small cooler, 40 F OK
Fruit mix, Iced, 38 F OK

#17. Hot hold sausages 131-134; minimum is 135 F
Correction: Heat increased. Check every day, Thermostat may be bad. Replace warmer if needed.

#39. Self-Serve plastic spoons, forks, served jumbled. Place handle- up or handle toward customer. Corrected

#39. In Dry Storage, raise boxes (like napkins) 6 " off floor.

Note: Covered "cold crock" suggested for boiled eggs during service.

Bayview Market Place - 516 West Fourth

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/25/2017 5 0 5 #21- Proper Cold Holding Temperatures
Stand-Alone hot whole chicken, 155 F OK
Corn dogs, Warmer, min 139 F OK
Walk-in cooler, meat chubs, 40 F OK

#21. Some areas, even middle of foods too warm, over 41 F

Right side (cooks side) of glass deli case food and middle section too, is too warm 41-45 F and meatballs, 45 F
Right cheese case, Fresco Queso 42-45 F
You must adjust / service these coolers immediately.
(Don't use infra-red thermometers)

Call inspector when fixed and holding below 42 F

Little Caesars - 805 College Street Suite C

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/25/2017 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Pizza toppings, top of prep fridge, 37 F
Pizza toppings, in reach-in, 36 F
Chicken wings, walk-in, 36 F
Contact and Dish washer sanitizer > 200 ppm quat.
Pizzas, in HH cabinet, > 165 F

#48. Caulking at 3-compartment sink is moldy and deteriorated. Remove and replace. Attachment of sink to wall must be improved to minimize gap at top of backsplash.
Correct within 6 weeks.

McMenamin's Spar Café & Bar - 114 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/25/2017 5 0 5 #02- Food Worker Cards Current
Gravy in walk-in (cooling), 144 F OK
Sliced potatoes, Walk-in cooler, 36 F OK
1/2 & 1/2, Espresso area, 41 F OK

#2. One workers Food Handler card expired this month.
Correction: Obtain current card by November 9, 2017.

Best Western - 8326 QUINAULT DR NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/24/2017 50 18 68 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#14- Raw Meats Away from RTE Food; Species Separated
#21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#36- Proper Eating, Tasting, Drinking or Tobacco Use
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#44- Plumbing Properly Sized, Installed, and Maintained
Ham, glass display w / ice on bottom, 54 F
Hot held items ( breakfast burritos, gravy, omelette), 138-172F
Melon, Kelvinator refrigerator, 40 F
Milk, glass "grab n go" case, 42-43 F
Boiled egg, "grab n go" case, 45 F

#4. Improper hand washing. Employee washed hands for less then required 20 seconds and did not use soap.
Correction: Properly wash hands with soap and warm water at an approved hand sink for 20 seconds minimum as required, when required, prevent potential contamination.

#6. Inadequate hand washing facilities. Hand sink in kitchen absent paper towels.
Correction: Maintain hand sinks stocked and accessible at all times.

#14. Raw whole shell eggs stored above pastries in Kelvinator unit.
Correction: Prevent potential contamination, store raw proteins below ready to eat foods. (CDI- moved).

Note #16: Ensure food (potatoes ) are 2" or less in depth when cooling. DO NOT pile food above 2 " pan line.

#21. Improper cold holding. Sliced ham in glass cube on ice on self help line 54 F. Milk 42-43 F, boiled egg 45 F, both in grab n go case.
Correction: Maintain foods in cold holding at or below 41 F. Recommend alternate vessel for ham and salsa cold holding. (CDI- moved from sale).

#29.Inadequate equipment for temperature control 1) glass cube system inadequate for temperature control of potentially hazardous foods (PHF) 2) Grab n go case not maintaining PHF at or below 41 F.
Correction: 1) develop new system for ham and salsa storage / display to maintain 41 F or lower. 2) Turn unit down to maintain 41 F or lower.

#36. Employee coffee mug stored on top of in-use cutting board.
Correction: Store employee food separate, below and away form food and food contact surfaces.

#41. Improper ware washing. Employee improperly washed utensil, did not use 3-compartment system, failed to sanitize.
Correction: ALWAYS properly wash ware by using 3-comp sink to wash, rinse, sanitize and air dry. (CDI-rewashed). (50-100 ppm).

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

#44. 3-comp sink improperly plumbed, direct drain.
Correction: Per plan review directive, properly plumb.

Re-inspection required.

Note: Inspector to investigate Kelvinator refrigerators, operator to supply "spec" sheet.



Re-Inspection:

Re-InspectionDate: Nov 16, 2017 Results: Melon, self help bar, 37 F
Milk, self help bar, 37 F
Melon, Kelvinator refrigerator, 37 F
Sausage, Kelvinator refrigerator, 41 F

Re-inspection to verify corrective actions have been taken to correct violations received from previous inspection.

Upon inspection observed proper hand washing at stocked sink, proper storage of eggs, and good cold holding temperatures.

No repeat red violations observed during re-inspection.

Additionally observed corrective actions for blue item violations.

Removed from use, glass cube system
No employee foods on food contact surfaces
Proper ware washing
Sanitizer test strips
Plumbing for 3-comp repaired.

Notes: Recommend splash guard at hand sink. (can opener on counter).
Discussed oatmeal spoon storage / washing
Air gap to be 1" on 3-comp drain.

Coffee Central - 261 Israel Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/24/2017 10 0 10 #21- Proper Cold Holding Temperatures
Milk in under counter fridge, 38 F
Milk in tall reach-in, 37 F
Dish washing sanitizer, 50 ppm chlorine.

#21. Boxed green salads and pasta salads in open display case at 40-50 F. These must be kept at 41 F or less. The light of the sun directly on the unit may be causing this. A shield of some kind may reduce this effect.
Corrected: Items moved to more protected parts of unit.

Well maintained facility.

Quality Burrito - 213 East Fourth Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/24/2017 25 0 25 #16- Proper Cooling Procedures
Ham / Pork, cooking, 157 F OK
Meat, Walk-in cooler, 40 F
Black Beans, Hot Hold, 152 F OK

#16. In walk-in cooler , mashed potatoes 109 F is cooling in tub, 4" deep. Food must be 2 " deep or less, uncovered.
Correction: Split into two pans 2" deep each.

Lucky 7 Food Store - 4061 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery and Deli 10/23/2017 60 0 60 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#10- Food Safe, Good Condition and Unadulterated
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
Hot dog, roller 135-139 F
Contact Sanitizer, 50 ppm chlorine.

#17. Chicken patties and egg rolls in hot display case at 124-130. Must be kept above 135. Employee states food is thrown away after lunch. Keep hot or develop an approved "Time as a Control" plan for PHF's.

#21. Walk-in cooler at 47-49 degrees. PHF's such as milk, cheese, meats must be moved to refrigerators at 41 F or less.

#6. 4 foot X 2 foot wide shelf in front of hand sink hinders access. Move this unit away from front of sink.

#2. FW card expired. Obtain renewed card within 2 weeks.

#10. Out dated foods in merchandiser must be indicated by signage. These foods should be discarded if beyond 10 days of "use by" dates or packaging becomes distorted by swelling food, discoloration, etc...

Re-Inspection:

Re-InspectionDate: Nov 06, 2017 Results: Taquitos, Eggrolls in display, 145-171 F
Milk in walk-in cooler, 38 F

#48. Step stool, brooms, and dust pan stored in front of hand sink. Store away from sink such as in back store room, to allow easy access to hand sink.




This page last updated: 04/29/17