Environmental Health
Food Safety



Food Safety - Inspections Lookup





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

#33. REPEAT 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.

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.

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 - 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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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

#2. Using caulk, SEAL concrete blocks to floor.

#3. 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).

Canvas Works Coffee Bar - 525 COLUMBIA ST SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 11/1/2017 0 0 0 Under counter / milk / 40-41 F Max OK
2nd cooler / milk / 41 F Max OK

Good, none noted.

Note: The 2 dorm-style coolers may be used while they maintain 41 F max. Replace only with non dorm, non-home-style coolers. Only replace with commercial merchandiser coolers.

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

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.

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.

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.

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.

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

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.

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.

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.

City Foods - 1408 BETHEL ST NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 10/20/2017 0 0 0 Meat and Cheese, Kombucha cooler, 40 F OK
Lunchables, Walk-in cooler, <40 F OK

Good, None noted.

Eastside Big Tom - 2023 4th East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/20/2017 0 5 5 #34- Wiping Cloths Properly Used, Stored
Hamburger cooked, 155-179 F
Dairy in Ice cream machine, 33 F

#34. Sanitizer (drive thru) was not at proper strength. Must be 200-300 ppm quat. Prepare per manufacturers directions, monitor with test paper because rinsing and washing towels hastens dilution.

Han's Burgers - 1015 College Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/20/2017 30 3 33 #04- Hands Washed As Required
#21- Proper Cold Holding Temperatures
#43- Nonfood-Contact Surfaces Maintained and Clean
Rice, Hot Hold 135-163 F
Contact Sanitizer, 50 ppm chlorine.

#21. Sliced tomatoes top of prep at 39-45 F. Do not over fill insert. Lettuce also 45 F Adjust setting of unit to lower overall temperature.

#43. Debris buildup on milkshake mixer. Clean and sanitize regularly. Debris accumulation on floor beneath counters and equipment. Clean, remove regularly, grime build-up on shelving in walk-in.

#4. Employee washed hands in 3-compartment dish sink. Only wash hands in hand-sink.

Mini Saigon Restaurant - 111 Columbia Street NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/20/2017 70 7 77 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Vegetable stir fry, wok- cooking 157 F OK
2-Door reach-in, vegetables 38 F OK

REPEAT #2. Only 2 food worker cards. All workers must have cards.
Obtain cards (including wait staff) by October 30, 2017.

#6. Restore cold water to kitchen hand sink immediately.

#19. Cooked pork, on counter 71 F, cooked at 1 pm per cook. ( out 1 1/2 hours ). Food cannot be left out at room temperature.
Correction: Refrigerated.
#19. Cooked Chicken 72 F Also left out 1 1/2 hours. Refrigerated.

#16. When cook refrigerated Pork, it was 4" deep in pan and covered with plastic. Cooling foods MUST be uncovered, no deeper than 2"-
Corrected.

#21. Walk-in cooler, ALL foods 43*-45 F. Must be 41 F , but meat was 43 F.
Correction: You must call service to fix immediately.

#34. Rag bucket in wait staff area, NO sanitizer.
Correct.
#34. Purchase test strips for bleach- 50-100 is ok.
#48. Too much is stored on floor of kitchen to clean floor. (buckets, chemicals). Remove everything from floor so it can be cleaned.

NOTE: #48. REMOVE CHILDS BED NEAR WALK-IN IMMEDIATELY.

Note: A Re-Inspection will be done week after next, and an additional fee charged.

Re-Inspection:

Re-InspectionDate: Nov 01, 2017 Results: Thank you for correction of ALL items needing correction from October 20, 2017 inspection and report. You will be billed for this inspection.



Safeway #1503 - 520 Cleveland Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Deli 10/20/2017 0 0 0 Running water thawing meat, 52 F OK
Soups, 4 self serve 165-192 F OK
Whole Chicken, self serve, 155 F OK
Broccoli Beef, warmer 141 F OK
Walk-in cooler, meats chubs, <40 F OK

Good, None noted.

Note: Per Supervisor , Fruit cutting room completed but no cutting yet. Make sure that a pre-opening inspection is called in and done prior to use.

Note: No "hot wing bar" yet.

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 10/19/2017 0 0 0 Raw beef in 2-door counter, 36 F
Cooked beef, steam table, 135-151 F
Mashed beans, steam table, 135-159 F
Sour Cream, top of prep, 36 F
Picadegallo, top of prep, 37 F

No items noted. Well maintained mobile.

Whitewood Cider - 728 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment - Tap Room 10/19/2017 0 5 5 #34- Wiping Cloths Properly Used, Stored
Cider, under counter cooler, <40 F OK

#34. For rag bucket, no "Quat" sanitizer as required.
Obtain in one week. 200-300 is normal.

Requirement #2. Per 9/5/2017 inspection, inside Whitewood Restroom, sign required, Like, "Ask for keys to restroom".

Requirement #3. ASK PROPERTY MANAGER, To install weather stripping on bottom and sides of shed main door.
Seal these to 1/4" gap or less, (plus any other openings). This sealing was required also.

Do this in 2 weeks.

Hands On Children's Museum - 414 Jefferson NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/19/2017 0 0 0

Eagles FOE #21 - 805 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Tavern 10/13/2017 10 0 10 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Juice (all foods) walk-in cooler 44 F, Max is 41.


#2. Present bartender has expired food card.
Correction: post un-expired food worker card by October 27th, 2017. Call when obtained.

#21. Juice, cut salad in walk-in cooler is 44 F; The maximum is 41 F.
Correction: Adjust colder immediately.

Note: No food preparation is allowed; However the "chalk menu" above bar says Tacos on Thursday, Cooler has hot dogs buns, relish, mustard, soft taco shells, cut lettuce, indicates unapproved food service.

You Must Immediately:
1. Cease selling taco's, hot dogs or anything containing cut salad.
2. Only "Potlucks" are allowed for members. NO FOOD SALES like tacos or burritos.

Fertile Ground Guesthouse - 311 9th Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bed and Breakfast 10/13/2017 0 0 0 Refrigerator, non dairy, 40 F OK
Note: "Food Nook" not in operation at this time.

Good, None noted.

Ground Inn - 417 UNION AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Bed and Breakfast 10/13/2017 0 0 0 1/2 and 1/2, refrigerator, 40F OK

Good None Noted

Note: Only customer self serve food- Cereal, whole fruit, coffee, tea at this time.

Mekong - 125 N Columbia

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/13/2017 0 2 2 #49- Adequate Ventilation, Lighting; Designated Areas Used
Open Top Cooler, Tofu, 36 F OK
Chicken Brown Sauce, 156 F OK
Both 3-door Turbo Air Coolers, all food <40 F OK

#49. Too dim in kitchen due to burnt out lights. Replace bulbs in ceiling, replace burnt out bulbs in both 3-door coolers and "Pepsi" 2-door coolers.
Replace in one week.

Note: Replace bowl used as dry rice scoop with, a scoop, with a handle.

Commons @ Fertile Ground - 911 ADAMS ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 10/13/2017 0 0 0 N/A Refrigerator empty & unplugged for the season.

Good, None Noted

Note:1. Inspection done 10/13/2017 with B & B, This report completed.

Note: 2. Fertile grounds guesthouse B&B nearby, address is 311 9th Avenue SE.
This small pre-packaged food booth address is 911 Adams St. SE, The corner lot.

Farm Boy Drive-In - 3840 Maytown Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/12/2017 0 0 0 Sliced Tomatoes, top of prep, 37 F
Taco Meat, steam table, 161 F
Chili, cooker, 159 F
Contact sanitizer 50 ppm Chlorine
Chowder in cooker, 159 F

No Items noted.
Very nice laminate counter tops.

Ralph's Thriftway - 1908 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli / Subways / burrito bar 10/11/2017 0 0 0 Walk-in, bagged soups, 39 F Max OK
Soups, self-serve (5) 139-168 F OK
Sliced tomato, Subway open-top cooler, 39 F
Cheese, customer case 31-38 F OK
Chicken, warmer, 148 F OK

Good, none noted. All temperatures correct.

Safeway #543 - 4700 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 10/11/2017 0 0 0 Milk, in under counter fridge 28 F

Note: Sanitizer at proper strength but milky. It should be maintained clean- Replace more frequently as needed.

Valley Athletic Club - 4833 Tumwater Valley Drive

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli and Espresso 10/11/2017 5 0 5 #22- Accurate Thermometer Provided for PHF
Soup (2) 146-158 F, OK
Sandwich case, Tuna, 36 F, OK

#22. One dial thermometer reads 14 F in ice water; the other reads 31 F (OK, 32 F is ice water).
Remove low-reading thermometer until adjusted.

Thank you for replacing home-style refrigerators with commercial coolers.

Pho Tumwater - 111 TUMWATER BLVD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/11/2017 25 0 25 #16- Proper Cooling Procedures
Bean sprouts, top of small prep, 38 F
Sliced beef, top of large prep, 37 F
DW sanitizer, 50 ppm chlorine
Contact sanitizer 300 ppm quat

#16. Three bowls of rice noodles at greater than 2 inches depth cooling in walk-in. Must be arranged at 2 inches and uncovered to properly cool.
Corrected: Distributed to other containers.

Arby's #5801 - 532 Sleater Kinney

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/11/2017 0 5 5 #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Chicken HH 159 F
Ham roast in walk-in 39 F
Beef roast on slicer 139-148 F
Cut tomatoes, cut lettuce top of prep, 38-40 F
Contact Sanitizer 200-300 ppm quat.

#42. Slime-mold accumulation in ice machine bin. clean and sanitize by the end of today.
Clean and sanitize monthly.

Safeway #543 - 4700 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 10/11/2017 0 0 0 Walk-in cooler 32 F
DW machine sanitizing rinse, 168-187 F
Copies of FW cards should be kept in respective departments.

Albertsons 3417 - 3520 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 10/10/2017 0 0 0 Quat Sanitizer @ 200-300 ppm.
Espresso 10/10/2017 0 0 0 Milk, under counter fridges, 35, 36 F
Sanitizer, 200-300 ppm quat
Grocery Stores and Confectioneries 10/10/2017 0 0 0 Cheese, Deli meats, back reach-ins, 39-40 F
Milk, walk-in cooler, 37 F
Eggs, Reach-in cooler 38 F
Meat Market 10/10/2017 0 0 0 Salmon, display case, 32 F
Chicken, display case, 34 F
Beef, open display, 33 F
Sanitizer 200-300 ppm quat.

Lemon Grass Restaurant, The - 212 4th Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/10/2017 0 5 5 #37- In-use Utensils Properly Stored
#49- Adequate Ventilation, Lighting; Designated Areas Used
Small open-top cooler 35 F Tofu, OK
Large open-top cooler, lettuce 39 F OK
Rice, 2 large pots, 163 F min OK

#37. In ice scoop container was food debris; sides needed cleaning.
Corrected: Cleaned

#49. Near walk-in cooler light cover missing- Replace cover.

FishTale Brewpub - 515 Jefferson Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/6/2017 25 0 25 #05- Proper Barriers Used To Prevent BHC
Blanched Fries near fryer, 40 F OK
Rare steak, 142 F OK
Treat blanched, like cooked, keep 41 F until fried.

#5. Cook handling sandwich and plating it with bare hands.
No bare hand contact allowed with plating these "ready to eat " foods.
Correction: Gloves put on.

Ingersoll Stadium Concession - 1302 North Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/6/2017 0 5 5 #33- Potential Food Contamination Prevented
Milk, under counter black Sanyo home style refrigerator, 37 F OK
Milk, smaller white Kenmore home style refrigerator, 36 F OK
Canned Jalepeno peppers, hot dog area, home style refrigerator, 40 F OK
Hot dogs, hot hold, 140-165 F OK


#33. Peppers left in #10 can- Always REMOVE FROM CAN after opening, put in plastic container.
#33. Condiments outside (sauerkraut, diced onions) need containers with built-in covers.
Provide covered containers for condiments by next game.

Note: Replace 3 home style refrigerators (mentioned above) when they fail, (you may repair) but replace ONLY with commercial grade, non home style, non dorm style refrigerators.

Drip Espresso Bar LLC - 1018 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/6/2017 0 5 5 #29- Adequate Equipment for Temperature Control
Gallon Milk, 2-door tall cooler, 38 F OK
1/2 & 1/2, self-serve carafe, 38 F OK
Gallon Milk, under counter, 40 F max OK
Yogurt, glass door cooler, 39 F OK

#29. No refrigerator thermometer in pastry and yogurt cooler
Correction: Obtain and install thermometer.

Note: Location of soap and paper towels (in cabinet for paper towels) is not convenient,

Please:
1) Move paper towels (install roller under shelf, above sink, for example).

2) Move soap dispenser (like pump soap) near hand sink.

Do 1 and 2 by September 13, 2017.

Rainier High School Concession - 308 2nd Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Stadium Concession (Fall and Spring Qtr) 10/6/2017 0 0 0 Hot dog in bun wrapped in aluminum foil 151 F
Chili and Cheese sauce in crock pots 193-194 F stirring frequently
Food probe therm check: 61 F my tc#18, 60 F both white and yellow thin probe digital therms.
Between sliced cheese blocks in fridge, 36 F

Note #41: PIC Allison was aware of where Q.A.C. test strips were located for single use counter wipes, but not where bleach test strips- she knew of only bleach compound for sanitizing.
Correction: Provide Q. A. C compound for setting up 3 comp sink ware washing or provide also bleach chlorine test strips for provided bleach.

National Fish & Oyster Co. - 5028 Meridian Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Store 10/3/2017 0 0 0 Routine inspection not done by Thurston County, it's done by State Dept. of Health. 9-14-17 inspection posted in attachment tab in Amanda.

Charlie's on 4th (DBA Charlie's Bar & Grill) - 620 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/3/2017 0 10 10 #33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
Soup (2) Warmers, 149-155 F, OK
3-Door & 2-Door open top coolers, 138 & 139 F Ok, sliced tomatoes.

REPEAT #33. In bar ice bin for drinks, drink flavoring stored in drink ice. Flavoring containers may be placed on counter and contaminated on bottom.
Correction: Moved.

#34. No QUAT sanitizer in bucket of rags.
Corrected
Purchase quat test strips from supplier 200-400 ppm is normal.

Note: Ice scoop to be moved to keep it away from contamination
Move upward.

Kentucky Fried Chicken - 4521 Lacey Boulevard

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/3/2017 20 9 29 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
#49- Adequate Ventilation, Lighting; Designated Areas Used
Chicken, 172 F
Macaroni and Cheese, 137 F
Cheese, walk-in 38 F
Cole slaw, under counter unit, 38 F

#2. Food Worker cards (x2) unavailable upon request.
Correction: Obtain valid WA Food Worker Card by 10/17/17

#6. Inadequate hand washing facilities. Hot water turned off at hand sink.
Correction: Provide hot water to hand sinks at all times. (CDI turned on).

#21. Improper cold holding of Potentially Hazardous Foods (PHF). Chicken pie mix 44 F in walk- in
Correction: Maintain PHF in cold holding at or below 41 F (CDI-rapid chilled).

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

#48 Ceiling tiles in disrepair.
Correction: Repair / seal holes.

REPEAT #49. Inadequate lighting. Chicken walk-in ) CFU.
Correction: Repair to provide required lighting.

Tuna Poke - 700 Sleater Kinney Road SE #G

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/3/2017 5 5 10 #21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Albacore, scallops, top of prep, 34-37 F
Brown and regular rice, HH 143-151 F

#34. Sanitizing wiping towel stored on work table and had too low of chlorine residual. Container of sanitizer solution was > 200 ppm chlorine.
Corrective Action: Store wiping towel in container of solution between uses, and use test paper to properly prepare sanitizer to 50 ppm Chlorine.

#21. Tuna (Ahi) and salmon top of prep fridge at 43-45 F; Must be 41 F or less.
Corrective Action: Adjust unit to a lower temperature or use insert lids to maintain proper temperature.

Subway - 8205 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/2/2017 10 2 12 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Spinach, walk-in 39 F
Cut lettuce, cold hold line, 40 F
Deli meats, 37 F- 40 F
Tuna mix, cold hold line, 39 F
Tomatoes, under counter, 39 F

#2. Food worker card expired.
Correction: Obtain valid WA FWC by 10/16/17

#21. Improper cold holding of potential hazardous foods. Milks in merchandiser 43-44 F
Correction; Maintain potentially hazardous foods at or below 41 F.
Remove PHF from sale/service (CDI- removed from sale).

#48. Physical facilities not maintained. Light visible at back door.
Correction: Repair / seal as part of pest management.

Arbor Center Chevron - 9335 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (deli & Baskin Robins) 10/2/2017 50 15 65 #16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
#29- Adequate Equipment for Temperature Control
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Milk, milk merchandiser, 39 F
Taquito, True merchandiser, 38 F
JoJo's, hot hold bottom section, 111 F
Chicken wings and pieces, hot hold bottom, 107 F
Deli sandwich (pkg'd) grab and go case, 39 F
Chicken Tenders, ATOZA 2-door under counter 43-44 F
Chicken skewers, hot hold top section, 107-111 F
Milk, BR metal reach-in, sink unit, 40 F

#16. Improper cooling of potentially hazardous foods. Chicken pieces from 10/1/17 improperly cooled. Cooled in closed dome shells in ATOZA under counter unit, 43-44 F.
Correction: Cease cooling practices, remove from sale chicken improperly cooled.
Facility NOT permitted for cooling, risk change form provided.

#17. Improper hot holding of potentially hazardous foods, Jojo's 111 F, Chicken wings and pieces 107 F , Chicken Skewers 107-111 F; all in same hot hold unit.
Correction: Maintain potentially hazardous foods in hot holding at or above 135 F. Reheat to 165 F or remove from service. (CDI reheated above 165 F).

#29. Inadequate equipment for temperature control. 1) hot hold unit not properly functioning to maintain required hot hold temperatures of 135 F or greater. Light bulbs (heat lamps) not working in top and bottom left side of unit and 1st of 3 control knobs not turned on. 2) Cold holding under counter 2-door ATOZA unit 45 F ambient.
Correction: Repair / replace cold holding unit to maintain 41 F or lower. Repair / Replace hot holding unit to maintain 135 F or greater. Verify proper functioning by taking food temperatures with thermometer. (Removed foods from L side).

#34. Sanitizer not made at time of inspection, absent in food areas.
Correction: Provide and maintain sanitizer as required. Provide in food areas at all times changing every 4 hours or sooner. Test for proper concentration. (CDI- made chlorine sanitizer).

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

Re-inspection required.



Re-Inspection:

Re-InspectionDate: Nov 07, 2017 Results: #17 REPEAT. Improper hot holding of potentially hazardous foods. Chicken skewers 119-122 F , Chicken wings & pieces 109-117 F, JoJo's 119 F, White hot hold in glass 2-tier unit.
Correction: Maintain potentially hazardous foods in hot holding at or above 135 F
(CDI-rechecked) Take temps of foods often.

#29 REPEAT. Inadequate equipment for temperature control. Hot hold equipment not maintaining required 135 F food. Multiple light bulbs out / missing. In unit, thermometers read 118 F (x2) and 150 F.
Correction: Repair or replace hot hold unit.

#41 REPEAT. Sanitizer test strips unavailable.
Correction: Provide.

Notes: RE-inspection required for repeat high risk violations.

Note: Ensure hand sink is stocked and accessible.
Ensure dipper wells are on and running when utensils are stored.


Grocery Store 10/2/2017 5 4 9 #14- Raw Meats Away from RTE Food; Species Separated
#48- Physical Facilities Properly Installed, Maintained, Cleaned
#49- Adequate Ventilation, Lighting; Designated Areas Used
Milk, milk cooler 39 F
Deli sandwich (pkg'd), grab and go, 39 F

#48. Physical facilities not properly installed. Shelving (freezer walk-in) less then 6" off floor.
Correction: Repair to provide shelving 6" off floors.

#49. Inadequate lighting. Lighting out in walk-in freezer.
Correction: Repair to provide required lighting.

#14. Food not protected from potential contamination. Whole shell raw eggs above ready to eat milk.
Correction: Prevent potential contamination, store raw protein / eggs below ready to eat food (CDI- relocated).

Jersey Mike's Subs - 1401 Marvin Road NE, Suite #102

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Quick Serve 10/2/2017 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Meatball, hot hold well, 138 F
Sliced tomatoes, cold hold , 37 F
Deli meat chub, meat display 38 F

#2. Food worker card/s expired and/ or absent.
Correction: Obtain valid WA Food Worker Cards by 10/16/2017

#34. Quat sanitizer less then 150 ppm in bucket.
Correction: Prepare and maintain as required. Note: Sanitizer made with warm (hot water will not last as long).

New York Vinny's Pizza - 8205 - E MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/2/2017 10 5 15 #02- Food Worker Cards Current
#14- Raw Meats Away from RTE Food; Species Separated
#34- Wiping Cloths Properly Used, Stored
Salad, glass 1-door merchandiser, 40 F
Hot wings, hot hold unit, 137 F
Chicken, prep unit top, 40 F
Ham, prep table bottom, 39 F
Garlic, walk-in, 39 F

#2. (FWC) Food Worker Cards unavailable upon request.
Correction: Make available upon request. Provide by 10/5/17

#14. Raw protein, whole shell raw eggs stored above ready to eat foods.
Correction: Store raw proteins below ready to eat foods.

#34. Sanitizer less then 150 ppm in buckets.
Correction: Prepare and maintain sanitizer as required, changing every 4 hours.

Subway - 3430 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/2/2017 0 5 5 #34- Wiping Cloths Properly Used, Stored
Sliced lettuce, top of prep, 33 F
BBQ Chicken, top of prep, 31 F
Meatballs, HH, 149 F

#34. Sanitizer Dispenser does not provide proper strength of quat sanitizer at less than 100 ppm. Must be 200-300 ppm quat. Have service as soon as possible.

Jim Bob's Chuck Wagon - 4011 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/2/2017 35 0 35 #01- PIC Certified by Accredited Program or Compliance with Code
#16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
Pork, HH in cabinet, 135-159 F
Beans, HH in steam table, 167 F
Sliced tomatoes, top of prep, 41 F
DW machine sanitizer, 50 ppm chlorine.
Contact sanitizer, 200 ppm quat.

#1. Cook did not answer correctly question of proper reheat temperature.

#16. Approximately sic quarts of beans cooling in walk-in at 55 F and at 6 inches of depth. Must cool at 2-inches food depth.
Corrected.

#17. Mash potatoes in steam table at 130 F. Must hot hold at 135 F or greater. Maintain water level to contact pan, adjust temperature control settings to keep food above 135 F

Rochester High School Concession - Football - 19800 Carper Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/29/2017 0 0 0 Hot Dog, Hot Holding, Toaster oven 155-180 F
Milk, hot dogs in merchandiser, 38 F

No Items noted. Well maintained facility.

Tenino High School Concessions - 500 West 2nd Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/29/2017 10 15 25 #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
Food Probe therm check: my tc #18 73 F
Your therms, 75, and 76 F.

Not doing chili cheese sauce, being warmed in 8 oz. paper cup.
Ambient air temp of fridge 48 F
#21. Open pack of hot dogs in fridge 42 F. Moved open pack, Un- opened pack and box of hot dogs into freezer compartment.
Maintain all potentially hazardous foods at 41 F or less.

#34. No bleach detected in small amount of water in counter wipes bucket. No cloth stored in between uses.

#2. All workers handling food need to have Food Worker Card. Operations very chaotic- training sessions, etc.. needed.

#29. No monitoring thermometers in refrigeration portion of combo fridge/ freezer unit where hot dogs stored. Provide monitoring therm.

#41. Location of sanitizer test strips unknown.

Inspector needs a call from the staff leaders in charge to discuss what their plan is to improve operations next week. Please discuss and give inspector a call after discussed and adjusted if / as necessary and it will need to be put in writing and submitted to our office.

Salida Wine Bar - 122 Praire Park Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Wine Bar 9/28/2017 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Machine Dishwasher reached 160 F

Under counter Fridge (under bar) : No PHF's stored in it at time of inspection. Has monitoring herm.

Back walkway small fridge: No PHF's stored in it at time of inspection.

Toilet rooms properly stocked and maintained.

Hand wash sink properly stocked and accessible.

Klaus has current valid FW Card.

#41. Does not have QUAT. Ammonia Chloride test strips for single use counter wipes.
Correction: Provide test strips.

Yelm Food Co-Op - 308 SE YELM AVE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 9/28/2017 5 5 10 #21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Salad mixes are no longer stored in Hussman (or any other items like cut fruit), they are stored in reach-in fridge #3. + in Grab and Go Fridge #8- Checked heads of cabbage cores, temps: 54 F in Hussman.

3rd compartment sink of wave wash set up- 200 ppm bleach chlorine + has bleach test strips.

#34. No counter wipes bucket set-up / provided. Please set-up + use counter wipes bucket- Monitor with test strips. (acceptable range is 50-200 ppm) + change as needed- store cloth in solution bucket between uses.

All fridge units (and freezer units were checked) have monitoring therms (most interior read alcohol type) + read within 1 F of between food or ambient air temperature of fridge unit: Examples, #1. Single glass dolor reach-in, Beverage Aire MT- 27 readable moni therm 39 F, between 2 cheese blocks 40 F.

Note: Mavi's Farm salad mix bags now have "Rinse before using" as part of label.

#21. The pepsi fridge in back room (fridge #7) has ambient air temp 42-43 F- may be due to cardboard on some of slotted shelving. Also monitoring therm showing 48 F- remove potentially hazardous foods to another fridge. Remove cardboard as first action to correct. May take more. j
Please call inspector when you have corrected with info on what it took.

Note: Facility shows improvement in cleaning, maintenance, labeling, etc...
Thank you!!

State & Central - 1415 STATE AVE NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/27/2017 0 13 13 #33- Potential Food Contamination Prevented
#37- In-use Utensils Properly Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Soup (chili) 151 F OK
Open top cooler, Sliced Tomato, 40 F OK

#33. No cover over open top sandwich cooler as required.
Correction: Modify lid and bar top, install by October 27, 2017. Temporary fix lid replaced.

#42. Fry cutter has dried food bits, not cleaned-
Correction: Cleaned.

#37. Ice machine scoop stored between use on extension cords.
Correction: Removed. Holder for scoop to be purchased.

Peace, Love & Raw - 111 Legion Way SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/26/2017 15 0 15 #21- Proper Cold Holding Temperatures
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
4 door True cooler (hold order foods) 39 F OK

#26. No approval for coleslaw for sourkraut (which requires 41 F Max). At room temperature, 78 F.
Correction: HOLD ORDER PLACED: DO NOT DISCARD, We must witness destruction *WSDA can approve fermentation. DO NOT USE OR DESTROY.

#21. Open top cooler food 45 F on top, 42 F on bottom.
Correct.

Note: You will be notified if repackaged, flavor added kambucha is an approved product.

Note: Hold Order
All fermented food; All contains sliced cabbage. Includes 3 Gallon container tubs.

Reason: Fermentation of cabbage (requires 41 F maximum sliced) was at room temperature; in NOT approved. Gallons were 78 F not 41 F. No proof shown of WSDA APPROVAL.

Meconi's Italian Subs - 111 Tumwater Blvd SE Suite 107

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/26/2017 0 0 0 Egg salad, Tuna Salad, top of prep 38 F
Meatballs, Hot Hold, 135-147 F
Contact Sanitizer, 300 ppm quat
Lettuce and tomatoes in-use, time as a control

Good, None noted, very well maintained facility.

Safura - 4160 6TH AVE SE Suite #103

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/25/2017 25 0 25 #16- Proper Cooling Procedures
Rice in cooker, 135-159 F
Cut tomatoes, top of prep, 38 F
Hummus, walk-in, 40 F
DW Sanitizer, 50 ppm chlorine.

#16. Pan of 3 chicken breasts and bowl of beef cuts cooling in same pan covered. Beef in bowl was also greater than 2 inches- Meat mounded to at least 4 inches. Must cool uncovered, and at 2 inch food depth. Another bowl of chopped meat found at 53 with depth greater than 4 inches and covered.
Corrected: Spread out to 2 inches, pan cover can be turned sideways to increase area of heat escape.

Taco Time - 5320 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/25/2017 50 0 50 #16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
Beans, HH 161 F
Taco Meat, HH 159 F
Sliced Tomatoes, top of prep, 40 F
Chicken, cooked 165-181 F
Sour Cream, top of prep, 38 F
DW Sanitizer, contact sanitizer, 300 ppm QUAT
Beans cooled in walk-in, 39 F

#16. 2 pans of rice cooling in walk-in at 79-89F
Food depth at 2-3 1/2 inches. Cooling food depth must be 2 inches
Corrective Action: Re-arranged with additional pans to 2 inches.

#17. Cooked diced chicken, Hot holding at 112-120 F. Must be HH at 135 or greater.
Corrective Action: Disposed. Maintain water level to contact bottom of insert.


Re-Inspection:

Re-InspectionDate: Oct 16, 2017 Results: No items noted. Previous issues from recent inspection have been addressed and corrected.

Manager reviewed corrective procedures to address previous inspection items. i.e. :

Maintaining proper water levels in steam tables so that bottom of inserts are contacting water. Staff are made aware of this.

2 inch depth pans, metal and plastic were obtained and used to cool foods. Other pans have been marked at 2-inch depth .

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.



Akashic - 400 FRANKLIN ST SE (Commissary)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 9/21/2017 10 0 10 #06- Adequate Handwashing Facilities
Tall cooler, Salad, 41 F max, OK
Open top cooler, Diced tomatoes, 37 F OK
Salmon, cooked, 158 F OK

#6. A pan blocked hand sink access.
Corrected: moved.

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 5 5 10 #22- Accurate Thermometer Provided for PHF
#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.

Safeway #1977 - 6200 Pacific Ave SE (Pacific and Carpenter)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/20/2017 5 5 10 #21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
Salad kit, deli island 44 degrees F
Chicken, out of oven 184 degrees F
Deli meat chub, deli case 37 degrees F
Chicken, walk in 39 degrees F
Soup, soup well 176 degrees F
Taquito, deli case 147 degrees F

#21: Improper cold holding. Pre-made salad mix in salad display 44 degrees F. Must be held at 41 degrees F or below.

#33: Food not protected from potential contamination during preparation. Deli cheese and meat slicers not properly washed, rinsed, sanitized and air dried. Cease use of Ecolab 1 step product.

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.).

REPEAT #41. 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

REPEAT #4: 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.

REPEAT #21. 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)

#41. 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.

Re-Inspection:

Re-InspectionDate: Nov 06, 2017 Results: Re-inspection to verify active managerial control of high risk factor violations occurring in prior inspection.

During inspection observed:

Proper hand washing.
Relocation of bar hand sink properly stocked. FWC, ok.
Potentially hazardous foods at or below 41 F in cold holding.

No violations observed during inspection.

*Submit repair invoices / orders to inspector via email.

Note: As cold holding equipment has been historically min-functioning, temperature logs are being requested for 1 month.

1.Temperatures are to be taken 3 times daily.
2. Internal food temps (or bottled water) are to be taken from each section of cold holding equipment. (e.g. prep unit top, prep unit bottom, cold hold drawer under grill, cold hold drawer in prep unit)
3. Temperature logs with corrective actions will be submitted weekly (Sunday/Monday)
4. Ice may not be used as a long term supplement to refrigeration.

Future equipment malfunction may require replacement.


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.

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.
Grocery Stores and Confectioneries 9/19/2017 0 0 0 Ham and cheese sandwich, merchandiser 41 F.

No violations noted during inspection.

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.

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.

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.

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.

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.

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.

Chehalis Valley Farm - Olympia Farmers Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/16/2017 0 0 0 Frozen Chicken - 3 coolers, 180 F Max OK

Good, none noted.

Note: Pork, When sold, (not today) must have dept. of agriculture circular sticker. ( Co-produced). ( "Malco's Buxton Meats") , Oregon.

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.

August Farm - Olympia Farmers Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Market Vendor - Grocery 9/16/2017 0 0 0 Chicken, TRUE 1-door freezer, 14 F OK
3 coolers, chicken 16 F Max (in 3) 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.

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.

Washington Center for Performing Arts - 512 Washington Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 9/14/2017 0 0 0 1/2 &1/2 for coffee cooler 39 F OK
"Green Room" cooler 34 F OK

Good, None noted.

Note: Rinsing of lemons under running water required (use colander), prior to cutting with gloves.

Note: You may not have been told that occasional use "Green Room" cooler needs a refrigerator thermometer placed.

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.

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.

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 95 7 102 #02- Food Worker Cards Current
#04- Hands Washed As Required
#05- Proper Barriers Used To Prevent BHC
#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.





Re-Inspection:

Re-InspectionDate: Nov 07, 2017 Results: #4. REPEAT. Improper hand washing. Observed employees improperly washing hands.
1) Employee handled raw burger with blue gloved hands, removed gloves and placed new blue gloves on and handled ready to eat food.
2) Employee placed gloves on without washing hands.
3) Employee washed hands for less then required 20 seconds.
Correction: Management / PIC to actively manage risk factor/s. Ensure employees are washing hands as required when required.
(CDI, re-washed at front sink).

#2.REPEAT. Food worker card not valid, 360 training obtained. Not valid
Correction: Obtain valid WA Food Worker card by 11/22/17.

#6. REPEAT. Inadequate hand washing facilities. Rear hand sink doesn't have paper towels. Note: Store absent replacement / restock.
Correction: Ensure hand sinks are stocked at all times.
(CDI management called to deliver).

#14. REPEAT. Raw meats stored with pre-cooked mushrooms.
Correction: Prevent potential cross contamination. Store , separate and away form ready to eat foods.
(CDI mushrooms voluntarily discarded).

#19. REPEAT. Improper use of time as a control. Foods not properly stickered or maintained..
Correction: Ensure machine is properly functioning. Ensure times are monitored and food is properly handled. Machine fixed etc...

Note: RE-inspection required. 5 of 6 previous high risk violations repeated.
Observed absence of active managerial control of high risk factors as facility is short staffed. (again).

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.

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.

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

State Theater - 202 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 9/7/2017 5 0 5 #02- Food Worker Cards Current
1/2 and 1/2 under counter 39 F OK
1/2 and 1/2 tall cooler <39 F OK

Note: Make sure limes, lemons, are rinsed under running water in colander, prior to cutting using gloves.

#2. Obtain food worker cards for food / drink area by 9/21/17.
Email copies of all cards to inspector.

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.

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

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.

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.

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.

Note #20: 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

Jake's On 4th Avenue - 311 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment and Tavern 8/25/2017 0 8 8 #34- Wiping Cloths Properly Used, Stored
#39- Single-Use and Single-Service Articles Properly Stored, Used
Hot dogs, still heating, 141 F OK
Espresso Cooler, 1/2 and 1/2 , 37 F OK
Upstairs walk-in, cheese < 39 F OK

#34. Wiping cloths in bucket no sanitizer (bleach or quat). Bleach must be 50 ppm
Corrected.

#39. Box of cups (in liners, inside cardboard box) stored directly on the floor at far end of bar.
Correction: Store on crates like in kitchen.

Note: You may repair the two existing home-style refrigerators in back of kitchen as needed. (2-door large whirlpool and small grey fridgidaire existing in kitchen).
Replace these ONLY with non-home style, commercial coolers that are merchandizer grade. Home style coolers no longer can be purchased.

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.

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

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

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.

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.

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

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.

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.

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

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.

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.



This page last updated: 04/29/17