Environmental Health
Food Safety



Food Safety - Inspections Lookup





7-Eleven #34981 J - 6975 CAPITOL BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/17/2017 0 5 5 #34- Wiping Cloths Properly Used, Stored
Cheese burger bites on roller 135-147 degrees F
Taquito, chicken on roller 135-168 degrees F
Diced tomatoes top of deli server fridge 37 degrees F
Sandwiches in open display 35 degrees F
Chicken wings in display case 143 degrees F

#34: Sanitizer in spray bottle at <100 ppm quat. Must be 200-300 ppm quat. Make sure and "flush" dispenser line to allow adequate chemical content to feed to siphon, or fill bottle from filled sink. Monitor strength with test paper.
Grocery 7/17/2017 0 5 5 #33- Potential Food Contamination Prevented
Milk in reach in cooler 35 degrees F

#33: Carton eggs stored above dairy containers in reach in display cooler. Must store eggs below all other foods and beverages. Correct in 5 days.

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

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

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

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

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

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

South Sound Speedway Espresso - 3730 183rd Avenue SW

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

No violations noted at time of inspection

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cascades Camp & Conference Center - 22825 Peissner Rd SE

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

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

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

Pho Hoa - 1600 Cooper Point Road SW

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

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

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

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

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

#41: Sanitizer test strips unavailable. Obtain.

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

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

Sonic - 7746 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 7/13/2017 40 8 48 #02- Food Worker Cards Current
#04- Hands Washed As Required
#21- Proper Cold Holding Temperatures
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#43- Nonfood-Contact Surfaces Maintained and Clean
Sliced tomatoes, main prep line 42-43 degrees F
Sliced tomatoes, prep line 46-48 degrees F
Shredded lettuce, walk in 40 degrees F
Beef, walk in 38 degrees F
Chili, hot hold well 212 degrees F
Burger patty, grill 176-196 degrees F
Ice cream mix, machine 41 degrees F

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

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

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

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

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

Re-inspection required due to repeat red violations.

Wendy's #121 - 7540 MARTIN WAY E

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

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

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

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

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

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

Lacey Shell Food Mart - 1545 MARVIN RD NE

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

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

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

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

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

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

Sensational Cajun - 4520 Intelco Loop SE 4A - commissary

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

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

Jimmy Johns - 5510 CORPORATE CENTER LN SE

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

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

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

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

Note: Allow sanitized equipment to air dry.

Chain & Pedal Cafe - 3205 WILLAMETTE DR NE

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

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

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

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

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

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

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

Smash Deli, LLC - 203 YELM AVE W

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

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

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

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

Subway - 9920 Highway 12

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

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

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

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

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

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

Note #16. FE no longer cooling soups.

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

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

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

Gringo Maniac - 4525 INTELCO LOOP SE

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

No violation noted very well prepared

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/28/2017 0 5 5 #31- Food Properly Labeled
NOTE: recommend chilling tuna and tomatoes

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

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

Red Wagon Burgers - 7205 OLD HWY 99 SE #101

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

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

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

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Tavern 6/28/2017 0 0 0 Ambient walk-in cooler 43 degrees F
(no PHF's stored in cooler)
Sanitizer 300 ppm QT
Warewash machine 164.2 degrees F

No violations at time of inspection

McDonald's - 5601 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/27/2017 5 0 5 #22- Accurate Thermometer Provided for PHF
10:1 hamburgers cooked 155-171 degrees F
crispy chicken cooked 165-181 degrees F
chicken nuggets HH 135-151 degrees F
sliced tomatoes, shredded lettuce in glass/metal door fridge 39 degrees F
contact sanitizer 50 ppm chlorine

#22: glass door/ metal door fridge holding prepped vegetables needs a thermometer. Corrected and replaced.

~well maintained establishment

Julia's Bakery LLC - 7209 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/27/2017 0 5 5 #34- Wiping Cloths Properly Used, Stored
Sausage, 2-door true merchandiser 40 degrees F
Tamale, 3-door Hobart 40 degrees F
chocolate milk, 2-door true refrigerator 40 degrees F

#34: Sanitizer not made at time of inspection. CORRECTION: Prepare and maintain sanitizer as required. If chlorine is used, 50-100 ppm. Changing every 4 hours or sooner if necessary

NOTE: Thin tip digital thermometer required

Cold Stone Creamery #20878 - 1350 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Ice Cream 6/27/2017 5 8 13 #02- Food Worker Cards Current
#43- Nonfood-Contact Surfaces Maintained and Clean
#44- Plumbing Properly Sized, Installed, and Maintained
whip topping, walk-in 40 degrees F
milk under counter unit 38 degrees F

#2: four expired food worker cards (FWC's). CORRECTION: Obtain valid WA food worker cards by 7/11/17. ( Management to provide update to inspector regarding FWC's by 7/12/17.) Business card provided
Note: two of the three employees could not answer cold holding temperature requirements (PIC answered correctly).

#43: Non-food contact surfaces improperly maintained. Ice cream chest freezer in disrepair, corners on top taped. CORRECTION: Repairs to be smooth and easily cleanable. Remove tape (uncleanable). Repair or replace unit.

#44: Plumbing improperly maintained. Plumbing at dipper well leaking. CORRECTION: Repair.

Re-inspection required due to repeat red high risk sector violation (#2). $195 fee to be assessed at time of re-inspection (10 days)

Trapper's Sushi - 1360 GALAXY DR NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/27/2017 20 3 23 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#23- Proper Consumer Advisory Posted
#37- In-use Utensils Properly Stored
Tuna, prep unit bottom 51 degrees F
Unagi, sushi display case 44-45 degrees F
Scallops, covered bowls in bottom 46-48 degrees F
Cabbage, in insert with ice, back kitchen prep 60 degrees F
Cabbage, covered in insert in walk-in 47 degrees F
Soft shell crab, under salamander 187 degrees F

#21: Improper cold holding. Potentially hazardous food in temperature danger zone in cold storage. Prep unit/s; scallops 46-48 degrees F, tuna 51 degrees F Sushi cases; unagi 44-45 degrees F walk-ins; cabbage 47 degrees F, counter top ice system; 60 degrees F. CORRECTION: ensure foods in cold storage are maintained 41 degrees or lower. Foods should be 41 degrees F before being placed in storage. Ensure foods are uncovered when lowering temperatures in walk-in, cover once 41 degrees F (CDI -rapid chilled)

#22: Accurate thermometer absent in cold holding unit/s. CORRECTION: Provide and use. Place in warmest location, visible to staff.

#23: Improper consumer advisory. Items requiring "disclosure" statement/ mark absent, some cooked items are marked with "disclosure" mark (e.g. Budda & willis, jaysin handroll & some.) CORRECTION: Provide disclosure mark on applicable items, remove from non-applicable items.

#37: In-use utensils improperly stored. Utensils stored in standing water 74 degrees F. CORRECTION: Properly store in-use utensils dry changing every 4 hours or sooner to (w, r, s, ad) or store at or below 41 degrees F or store 135 degrees F or greater (CDI-iced)

NOTE: Re-inspection required due to repeat red high risk violation ( #21). $195 fee to be assessed at time of inspection. May not use unhandled scoops for rice (prevent potential contamination)
*provided reconditioning and destruction guidlines

Julia's Bakery LLC - 7209 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 6/27/2017 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
cream cheese, 3-door Hobart 40 degrees F

#48: Lighting not properly functioning, 2 light bays not working in bakery area. CORRECTION: repair

*continue cleaning efforts on floors/walls/equipment.

Firehouse Subs - 1110 GALAXY DR NE, SUITE G

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/26/2017 30 5 35 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#33- Potential Food Contamination Prevented
sliced deli meat, prep unit top 48 degrees F
prep unit top, sliced tomatoes 38 degrees F
prep unit bottom, sliced tomatoes 38 degrees F
milk merchandiser (ambient) 34 degrees F
meatballs, hot hold insert 137 degrees F
soup, walk-in 39 degrees F

#2: Expired food worker cards and/or food worker card unavailable. CORRECTION: ensure all employee foodworker cards are valid and on file and available upon request.

#6: Inadequate handwashing facilities. Handsink used as dump sink (significant food debris), handsink used to fill food pitcher. CORRECTION: Prevent potential contamination, ensure handsink is available for handwashing at all times, use handsink for handwashing ONLY. Management/PIC to review handsink use by employees.

#21: Improper cold holding temperatures of potential hazardous foods. Sliced deli meat in prep until top, 48 degrees F, with food above fill line. CORRECTION: maintain potentially hazardous foods in cold holding at or below 41 degrees F. Do not fill inserts above fill line/s. (CDI-rapid chill/level reduced). Monitor temperatures using this tip digital thermometer.

#22: 1 of 2 thermometer not accurate. Stem thermometer reading ~5 degrees F at 32 degrees F (ice water). CORRECTION: Use accurate thermometer to verify/ evaluate temperatures. Thin tip digital required.

#38: Food not protected from potential contamination during storage. Interior of ice machine dirty with mold-like substance. Chemical ( chlorine tablets/powder) stored on ice machine. CORRECTION: Protect food from potential contamination. Clean interior ice machine surfaces (w, r, s, ad) and maintain. Store chemicals separate, below and away from food contact surfaces. (note: also applies to handsink, prevent potential contamination, #6)

NOTE: dishmachine not currently being used, products depleted no back-ups.

RE-INSPECTION required. repeat violations #6, #21. $195 fee to be assessed at time of inspection

Walmart #3531 - 1401 Galaxy Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores 6/26/2017 10 2 12 #21- Proper Cold Holding Temperatures
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Yogurt, dairy cooler 46 degrees F
dressings, rehydrated section (ambient) 36 degrees F
milk, milk cooler (ambient) 38 degrees F
sour cream, dairy cooler 47 degrees F
raw meat (beef/pork) ambient 38 degrees F

#21: Improper cold holding temperatures. Dairy section open cooler 1st row top products over stocked above fill lines, products 46-47 degrees F. CORRECTION: Adhere to fill lines AND temperature requirements of 41 degrees F or lower ( CDI-voluntarily discarded top front row products).

#48: Light visible at bay doors. CORRECTION: Properly seal as pest management practice

*NOTE: contact Thurston Co. plan review BEFORE remodel. (contact not provided)

Safeway #543 - 4700 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli 6/26/2017 0 0 0 Chicken wings cooked, 165-203 degrees F
Beans salad cold holding display, 38 degrees F
Noodles hot holding display case, 135-149 degrees F
Quat sanitizer 200-400 ppm
Deli meats cold holding display 33-37 degrees F

No violations noted at time of inspection

Menchie's The Landing at Hawks Prairie - 1110 GALAXY DR NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 6/26/2017 10 0 10 #25- Toxic Substances Properly ID, Stored, Used
Yogurt mix. machine/s 33-40 degrees F
mixes, walk-in frozen thawing

#25: Chemical bottles unlabeled (x2). CORRECTION: Label all chemical bottles.

Subway - 1023 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/25/2017 5 0 5 #21- Proper Cold Holding Temperatures
Meat balls 163 F OK
Walk-in cooler 38 F OK

#21. Open-top coolers as high as 45 F (sliced beef).
Correction: Keep lids on until air conditioning restored, (kitchen is 88 F)
Keep food containers 2/3 full or less
Required maximum is 41 F.
Service cooler immediately if 41 F is not reached.

Diamond Head Shave Ice - Mobile Unit / Centralia Commissary/Lu Hall Kitchen

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit - Shaved Ice Cart 6/23/2017 0 0 0 Good, No violations noted at time of inspection.

Paco's Tacos - 4520 Lacey Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 6/22/2017 0 3 3 #37- In-use Utensils Properly Stored
#37. In-use utensils not properly stored. Knife stored in lard.
Correction: Properly wash, rinse, sanitize and air dry every four hours or sooner. (CDI removed)
Food Service Establishment 6/22/2017 20 10 30 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#33- Potential Food Contamination Prevented
Salsas, merchandiser, 44 F
Cabbage, bag in insert, in prep unit top, 49 F
Lettuce, prep top, 41 F
Milk, merchandiser, 45 F
Salsas, salsa bar prep table, 44-49 F
Lettuce, prep unit bottom, 40 F

#6. Inadequate hand washing facilities. Faucet and handle in dis-repair. Repair.

#21. Improper cold holding temperatures of potentially hazardous foods. (PHF's) Salsas in prep unit top and bottom 44-49 F. Milk in merchandiser, 45 F salsa in merchandiser 44 F.
Correction: Maintain PHF in cold holding at or below 41 F (CDI- rapid chilled)

#29. Inadequate equipment for temperature control. Salsa prep unit not working . Ice in bottom. Repair or replace to maintain 41 F or lower.

#33. Food not protected from potential contamination during preparation. Beef being prepped at hand sink. Hand sink hand washing and food preparation MUST be conducted separately. A separate hand sink is required, food prep may not occur at a hand sink ever, due to potential contamination. Provide separate hand sink and separate food prep sink.

Thrive Community Fitness - 5401 Corporate Ctr Lp SE Bldg K

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 6/22/2017 5 0 5 #02- Food Worker Cards Current
Non PHF juices and other juices, 2-door fridge 39 degrees F.

#2. A few Food Worker cards expired.
Correction: Obtain valid and renewed cards in 2 weeks.

Lacey Food Mart LLC - 1101 COLLEGE ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery only) 6/22/2017 25 7 32 #06- Adequate Handwashing Facilities
#14- Raw Meats Away from RTE Food; Species Separated
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Lunchables, merchandiser, 44 F
String cheese, merchandiser, 44 F

#6. Inadequate hand washing facilities. Basin inaccessible, handled scrubber and tall beer can in basin. Paper towels not at hand sink.
Correction: Maintain hand sink accessible and properly stocked at all times.

#14. Food not protected from potential contamination during storage. Raw whole shell eggs stored above ready to eat foods (beverages) in merchandiser.
Correction: Prevent potential contamination, store raw eggs below ready to eat foods. (CDI, eggs removed).

#21. Improper cold holding temperatures for potentially hazardous foods. Potentially hazardous food, ("lunchables" and string cheese) stored in merchandiser at 44 F ambient.
Correction: Maintain potentially hazardous foods at or below 41 F in equipment approved for open/ PHF foods. (Note: this merchandiser is not approved for open/PHF foods).

#34. Sanitizer, Chlorine less then 50 ppm in container.
Correction: Prepare and maintain sanitizer as required. Chlorine sanitizer 50-100 ppm, changing every 4 hours or sooner if necessary. Use sanitizer test strips to verify strength / concentration.

#48. Physical facilities not properly maintained / cleaned. Hot hold case from previous operation dirty with food debris.
Correction: maintain facility clean and free of unused equipment.

Don Juans Mexican Kitchen - 4419 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/22/2017 65 3 68 #02- Food Worker Cards Current
#05- Proper Barriers Used To Prevent BHC
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#30- Proper Thawing Methods Used
Salsa/walk-in cooler 41 degrees F
Lettuce/2-door prep cooler 41 degrees F
Tinga/3-door reach-in 38 degrees F
Chicken cooked on grill 176 degrees F
Refried beans/steam table 148 degrees F
Shrimp cooked on grill 160-168 degrees F
Chili verde 3-door reach in cooler 45-46 degrees F
Mole 3-door reach in cooler 42-43 degrees F
Par cooked chicken 3-ddor cookline prep cooler 56 degrees F
Salsa 3-door cookline prep cooler 51 degrees F
Diced tomato two 2-door prep coolers 46-48 degrees F

REPEAT #2: One employee food worker card (FWC) expired and one absent. Obtain within 2 weeks.


#5: Employees observed using bare hands to make a drink, touching limes & mint. Bare hand contact with read to eat foods is not allowed. CORRECTED: employee directed to wear gloves when handling ready to eat foods. PIC will re-train bar staff.

REPEAT #16: Foods in 3-door reach-in cooler 42-46 degrees F, at a depth of 5-6" (chili verde 45-46 and mole 42-43). Foods must be cooled using an approved method. (PIC given 'Approved cooling methods' factsheet) CORRECTED: chili verde was cooled the prior night at a depth of 6" and was voluntarily discarded. Mole was transferred to a 6" pan after cooling in walk-in. Have staff use a thermometer to validate food is below 41 degrees F before transferring to a deeper pan. Mole sauce was transferred to a 2" pan to finish cooling. PIC will re-train staff on proper cooling methods.

#21: Foods in 3-door cookline prep. cooler 51-56 degrees F (chicken 56, salsa 51). Foods in upper section of 2-door prep coolers 46-48 degrees F. All PHF's must be maintained at 41 degrees F or below. CORRECTED: food placed in coolers this morning. Foods in the 3-door prep cooler were moved to the walk-in cooler. Foods in the upper section of the 2-door prep cooler were moved to the lower section. PIC called repair co. to repair units.

#30: shrimp observed thawing in stagnant 41-43 degrees F water. Thawing must be done using and approved method ( under running water). CORRECTED: moved to prep sink under running water.

REINSPECTION WILL OCCUR IN ~2-WEEKS at which time all violations must be corrected.

Re-Inspection:

Re-InspectionDate: Jul 06, 2017 Results: Cheese, 3 door cookline prep cooler 57 degrees F
Spinach, 3 door cookline prep cooler 58 degrees F
Salsa red, walk in cooler 41-51 degrees F
Salsa green, 3 door reach in 46 degrees F

Several violations from the June 22 2017 routine inspection have not been corrected:

#16: Salsa observed in multiple coolers at a depth exceeding 12" and between 41-51 degrees F. Salsas transferred to an ice bath to finish cooling. For the next two weeks, maintain a cooling log for all cooled foods.

#21: 3 door cookline cooler 57-58 degrees F. Unit was removed an will be replaced with an equivalent unit. Potentially hazardous foods were voluntarily discarded.

A Second Re-inspection will occur within 2 weeks.

Re-InspectionDate: Jul 14, 2017 Results: Chicken 3 door reach in cooler 44-45 degrees F
Stuffed peppers, 2 door prep cooler 50 degrees F
Salsa, walk in cooler 44-47 degrees F
Chicken, walk in cooler 38 degrees F

Several violations from the June 22, 2017 routine inspection have not been corrected:

#16: Chicken in 3 door reach in 44-45 degrees F at a depth of 4-6 inches. 5 gallons of salsa 44-47 degrees F in walk in cooler. Stuffed peppers in 2 door prep cooler 50 degrees F in a covered pan. All foods put in 2" inch pans to finish cooling.

Correction: A risk control plan must be submitted within 5 days. Include a list of all foods you cool, estimated quantity, estimated frequency of preparation, and cooling method to be used. Cooling logs are required to be submitted weekly for a minimum of 30 days.

Note: Hand wash sink is only to be used for hand washing.

Note: Raw meats & eggs must be below/away from ready to eat foods.

Third re-inspection will occur within 2 weeks. All violations form the 06/22/2017 inspection must be corrected. Failure to correct violations will result in an administrative hearing.

Capital Perks - 3302 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 6/22/2017 0 0 0 No violations at time of inspection
-Good, none noted-

Note: Adjust sanitizer to 50-100 ppm (use test strips for chlorine)

Milk-left 39 degrees F, ok
Milk-right 41 degrees F max, ok
Milk-tall cooler 40 degrees F, ok
(Thawing food) (air)-shed 40 degrees F max, ok

Café Au Lait - 2801 Harrison Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 6/22/2017 25 10 35 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
2-door merchandiser cooler, ambient 45 F
Milk, 2-door merchandiser cooler, 47 F
Milk, 1-door prep cooler 56 F
Quiche, 1-door prep cooler 59 F

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

#6. Facility lacks a dedicated hand wash sink. Hand wash sink in restroom blocked by materials (shelf, storage rack). and lacks paper towels. Hand wash sinks must be fully stocked with soap, paper towels and hot water and be readily accessible. Correction: install hand wash sink in food prep area where existing plumbing is (next to 3-comp. sink) within 30 days. Keep hand wash sink in restroom readily accessible and stock as required.

#21. Foods in both coolers above 41 F. PHF's must be maintained at 41 F or below.
Correction: Foods in 1-door prep cooler voluntarily discarded. Both coolers adjusted. After 1.5 hours, merchandiser cooler ambient was 45-46 F. Repair company called and arrived before end of inspection.

REPEAT #34: Wiping cloth sanitizer tested at 10 ppm chlorine. Chlorine sanitizer must be 50-100 ppm. Corrected: Sanitizer refreshed and tested at 100 ppm Chlorine.

REPEAT #41: Sanitizer test strips unavailable. Test strips are required to validate sanitizer concentration. Correction: Obtain and use as required.

Food establishment voluntarily closed for the evening. Do not re-open until refrigeration below 41 F. Inspector to return tomorrow morning for a follow-up re- inspection.

Re-Inspection:

Re-InspectionDate: Jun 23, 2017 Results: Milk, 2-door merchandiser, 37 F
Quiche, 2-door merchandiser, 38 F
2-door cooler, ambient 33 F
Sanitizer = 50 ppm chlorine.

Re-inspection to re-open after imminent health hazard (inadequate refrigeration).

2-door merchandiser cooler has been repaired and is at 33 F ambient temp.
1-door prep cooler has not been repaired. Since merchandiser is currently the only refrigeration, maintain a temp. log and record ambient temps. 2 times a day for 2 weeks. Email inspector temp log every 2-3 days.

Food establishment is approved to re-open based on the above condition.

Note: after two weeks, have the FE owner contact me to discuss corrective action of the violations on June 22, 2017 inspection report including plans for a hand wash sink placement and menu items.

Target #607 - 2925 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/22/2017 25 0 25 #04- Hands Washed As Required
hot dogs/ 3-door reach-in 37 F
ambient / 2-door reach-in 39 F
ambient / 2-door merch 41 F
hot dogs / steamer unit 205 F

#4. Employee observed putting on gloves to begin food prep. (scooping popcorn) after activities that may contaminate hands (handling money, picking trash up off the floor). Employees must hand wash for at least 20 sec. after engaging in activities that contaminate the hands or gloves. (section 02 310 (9) of the WA Retail Food Code.).
Correction: employee directed to wash.

Tri-Lake Market - 8031 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment Menu 6/21/2017 110 8 118 #01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#20- Proper Reheating Procedures for Hot Holding
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#25- Toxic Substances Properly ID, Stored, Used
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#47- Garbage, Refuse Properly Disposed; Facilities Maintained
Raw chicken, walk in near door 46 degrees F
Potato wedges, hot hold case 117-124 degrees F
Chicken wings, hot hold case 116 degrees F
Chicken tenders, hot hold case 116-122 degrees F
Chicken skewers, hot hold case 111-124 degrees F

#1: Person in charge and other employee on duty, both food workers, unable to answer food safety questions regarding cold holding temperatures, hot holding temperature or reheat temperature requirements.

#2: 1 employee food worker card unavailable.

#4: Hands not properly washed as required. Employee washed hand at the 3 comp sink, both employees washed for less than required 20 seconds, employee did not wash hands after changing tasks and before food preparation.

#6: Inadequate hand washing facilities. Hand sink inaccessible, blocked basin (bucket) improperly stocked, no paper towels.

#17: Improper hot holding temperatures. Several potentially hazardous foods in temperature danger zone in hot holding case below 135 degrees F, between 111-124 degrees F.

#20: Improper reheating. Foods reconditioned from hot hold case not reheated to 165 degrees F.

#21: Improper cold holding temperatures, raw chicken in walk in 46 degrees F near door.

#22: Thermometer absent in hot hold case.

#25: Unlabeled chemical bottle.

#41: Sanitizer test strips not used/incorrect.

#47: Garbage not properly disposed. Bags of garbage outside of fenced garbage area, garbage bin lids open.

Re-inspection required.

Re-Inspection:

Re-InspectionDate: Jul 06, 2017 Results: Raw Chicken, Beer cooler, 38 F
Jo-Jo's, Hot hold case, 163 F
Chicken Tenders, Hot hold case, 162 F

No violations (repeat) were noted during inspection.

Brewery City Pizza - 5150 Capitol Boulevard S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/20/2017 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Diced tomato, walk in cooler 38 degrees F
Ham, pizza prep cooler 40 degrees F
Pasta, 3 door prep cooler 40 degrees F
Pizza cooked in oven, 204 degrees F
Tomato basil soup, hot hold unit 143 degrees F
Marinara, 2 drawer prep 40 degrees F

#41: Ware wash machine failed to reach 160 degrees F for the rinse cycle. Ware wash machines must reach 160 degrees F during the rinse cycle to sanitize dishes. Repair company was called and repaired unit before the end of the inspection. Machine retested at 176 degrees F.

Note: Submit change of ownership application to our office within 30 days.

Pho & Baguette - 555 TROSPER RD SW Suite 104

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/20/2017 5 3 8 #21- Proper Cold Holding Temperatures
#37- In-use Utensils Properly Stored
Rice noodles, 2 door reach-in 40 degrees F
Pho, 2 door reach-in 43 degrees F
Pork, 2 door prep cooler 34 degrees F
Pho on stove, 185 degrees F
White rice, rice cooker 174 degrees F
Shrimp, 2 door reach in 40 degrees F

#21: Foods in 2 door reach in cooler 43 degrees F. All Potentially Hazardous Foods must be maintained at 41 degrees F or below. Monitor throughout the evening, if unit fails to drop below 41 degrees F move food and call repair company.

#37: Rice scoop observed in stagnant 77 degrees F water. In use utensils must be stored properly.

Note #16: Cooked chicken observed cooling on ice. The shallow pan method of cooling is more appropriate for foods like chicken. Chicken was moved to refrigeration to cool.

Note #19: Person in charge using time as a control for boba tea tapioca balls with a 2 hour discard time. Make sure you have a written plan and clearly mark when food is removed from temp control. PIC given time as a public health control fact sheet.

Panda Express #708 - 575 Trosper Road SW Suite A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/20/2017 5 0 5 #21- Proper Cold Holding Temperatures
Chicken, walk in cooler 38 degrees F
Cabbage, 2 door prep cooler 41 degrees F
Cabbage, 1 door prep cooler 43-44 degrees F
Teriyaki chicken, cooked on grill 168-209 degrees F
Fried rice, display hot hold 164 degrees F
Cashew chicken, display hot hold 154 degrees F

#21: Food in 1 door prep cooler 43-44 degrees F. All Potentially Hazardous Foods must be maintained at 41 degrees F or below. PIC adjusted cooler. Foods below 41 degrees F by the end of inspection. Recommend using metal inserts for prep coolers.

Burger King #7782 - 5252 Capitol Boulevard S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/20/2017 5 2 7 #02- Food Worker Cards Current
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Lettuce, walk in cooler 37 degrees F
Cream, 1 door under counter 40 degrees F
Soft serve mix, machine top 33 degrees F
Burgers, cooked in grill 170-191 degrees F
Chicken, cooked in fryer 198 degrees F
Fried fish, hot hold drawers 154 degrees F

REPEAT #2: Several employee food worker cards expired/absent. Obtain within 2 weeks.

#48: Physical facilities unclean around floor sinks and ice machine.

Note: Fill gaps in ceiling around pipes to prevent pest issues.

Dirty Dave's Gay 90's Pizza Parlor - 3939 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/20/2017 30 0 30 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
Salad greens on ice, salad bar 39-40 degrees F
Soups, hot holding 135-183 degrees F
Ground meat hot holding steam table 135-159 degrees F
Contact sanitizer and dish wash machine sanitizer at 50-100 ppm chlorine

#16: Fettuccini in two metal pans cooled from previous night are at temperature of 42-44 degrees F. These must have been cooled to temp of 41 degrees F within 4 and 6 hours. Pasta was thrown away. These were at 3 inch food depth and towels placed over noodles. Cook at 2 inch depth and uncovered.

#21: Foods in both prep fridges were 42-45 degrees F. Potentially Hazardous Food's here must be maintained below 41 degrees F. Units were adjusted to lower temperatures.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment` 6/19/2017 5 0 5 #21- Proper Cold Holding Temperatures
cheese/2-door reach-in 40 degrees F
sliced tomato/2-door prep. 40 degrees F
mix/ soft serve machine 38 degrees F
grilled chicken burger 187-192 degrees F
milk/2-door prep cooler 45 degrees F

#21: Milk-in 2-door waitstation prep cooler 45 degrees F. All PHF's must be maintained at 41 degrees or below. CORRECTED: Adjusted cooler and milk was moved to other cooler. Monitor temps throughout the evening and repair if needed.

Boss Burgers - 4663 Whittman Lane SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/19/2017 10 3 13 #21- Proper Cold Holding Temperatures
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
Hamburger cook 155-192 degrees F
Tomatoes top of prep fridge 49-52 degrees F
Contact sanitizer 50 ppm chlorine

#21: Tomatoes (sliced) and chopped lettuce in prep fridge are 46-52 degrees F, these must be kept to 41 degrees F or below. Move to tall reach-in and access from there until adjusted prep fridge reaches at least 41 degrees F can maintain proper food temperature.

#38: Cooking utensils that are hanging from wine shelving next to hand wash are subject to splash contaminations. Utensil need to be hung above level of fixture spout or splash guards installed at sink.

Pad Thai Express - 315 Cooper Point Road NW #102

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/19/2017 40 8 48 #14- Raw Meats Away from RTE Food; Species Separated
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#37- In-use Utensils Properly Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Cut tomato/ 2-door prep cooler 43-44 degrees F
Rice noodles/1-door prep cooler 39 degrees F
Tofu/walk-in cooler 37 degrees F
Brown rice/rice cooker 142 degrees F
Mongolian beef cooked in wok 168-170 degrees F

#14: Bowl of raw chicken next to ready to eat (RTE) lettuce in walk-in cooler. Raw meats and eggs must be below or away from RTE foods. CORRECTED: meats moved to lower shelf.

REPEAT #19: Bowl of tapioca balls on counter at 72 degrees F cooked starches (like tapioca) are PHF's that must be cooled properly and refrigerated. CORRECTED: moved to cooler. Cool in the walk-in cooler in a 2" pan, uncovered. Alternatively, consider using time as a control. PIC give 'time as a public health control' factsheet.

#21: Foods in 2-door prep cooler 43-45 degrees F (tomato 43-44, cabbage 45). Foods in 1-door prep cooler (in kitchen) between 41-50 degrees F (chicken 41 degrees beef 48 degrees, tofu 50 degrees). All PHF's must be maintained at 41 degrees F or below for cold holding. CORRECETED: PIC adjusted coolers. Monitor temps throughout the evening, move food if coolers above 41 degrees F and call repair co. Ensure coolers below 41 degrees before putting food back in.

#37: In-use utensils observed in stagnant 48 degree F water. In-use utensils must be stored below 41 degrees F, above 135 degrees F, or dry at room temp. and wash-rinse-sanitized every 4 hours. CORRECTED: ice added to water.

#42: Mold accumulation on ice machine. CORRECTION: increase cleaning frequency.

Los Tulenos - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/17/2017 20 3 23 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#22- Accurate Thermometer Provided for PHF
#39- Single-Use and Single-Service Articles Properly Stored, Used
All Coolers OK.

#2.Food Worker card expired.
Correction: Replace with valid card. Will do today.

#6. At 10:10 am hand sink was blocked by paper hand outs and Calculator.
Corrected: All items removed.

#22. Thermometer reads 50 F at 61 F.
Corrected: (in ice) to 32 F.

#39. Some plastic forks/spoons/knives have eating end toward customers.
Corrected: Moved handles to face up.

Emerald City Smoothie - 855 TROSPER RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/16/2017 5 0 5 #21- Proper Cold Holding Temperatures
Ambient, 1 door merchandizer 40 degrees F
Juices, 3 door under counter 44 degrees F

#21: Foods in 3 door cooler at 44 degrees F. PIC adjusted unit, have serviced/repaired by company to maintain 41 degrees F or less.

#Note: Discussed Acai bowl menu addition with PIC. Please email food flow for this new item.

Kentucky Fried Chicken - 5110 Capitol Boulevard

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/16/2017 5 2 7 #02- Food Worker Cards Current
#49- Adequate Ventilation, Lighting; Designated Areas Used
Chicken, hot hold drawers 155-182 degrees F
Gravy, steam table 145 degrees F
Chicken, cooked in fryer 192-204 degrees F
Baked beans, walk in cooler 40 degrees F
Lettuce, prep cooler 41 degrees F
Ambient, 2 door under-counter 39 degrees F

REPEAT #2: Several employee food worker cards absent, expired or from unapproved training program.

#49: Unshielded lights in food prep area. Lights must have shield to prevent contamination.

Capitol Lake Grocery - 511 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/16/2017 10 0 10 #06- Adequate Handwashing Facilities
Sandwiches, 3 door "pepsi" 32 degrees F
1/2 can milk walk in cooler 40 degrees F
No food preparation or cooking

#6: No paper towels, only cloth towel in restroom. Corrected: paper towels added.

IHOP #1732 - 1520 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/15/2017 40 0 40 #16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
Sliced tomato /2-door prep 39 degrees F
Ham/walk-in cooler 44 degrees F
Marinara/ 2-door reach in 40 degrees F
Gravy/ steam table 156 degrees F
Turkey/ reheated 181 degrees F
Sausage/ HH on grill 130-150 degrees F

#16: Stuffing observed cooling in a 3-4" pan, on ice, on counter at 100-105 degrees F. Cooling must be done using an approved method. CORRECTED: stuffing transferred to 2" depth and placed in walk-in cooler, uncovered. PIC given approved cooling methods factsheet. Recommend acquiring a speed rack to maximize space in the walk-in.

#17:Sausage hot held on grill 130-150 degrees F. All PHF's must be maintained at 135 degrees F or above for hot holding. CORRECETED: sausages reheated. Consider hot holding on the grill in a covered container.

#21: Foods in 2-door reach-in cooler 44-50 degrees F (sausage 44 degrees F, hash browns 50 degrees F). Foods in walk-in cooler at 44 degrees F (ham 44 degrees F, butter 44 degrees F). All PHF's must be maintained at 41 degrees F or below for cold holding. CORRECEDTED: foods in 2-door reach-in moved to walk-in cooler. Both units were manually adjusted and repair co. was contacted. Repair co arrived by the end of the inspection to repair the walk-in. Monitor temps. and ensure units are below 41 degrees F.

Arco AM/PM CMSI #3562 - 1725 EVERGREEN PARK DR SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment-Deli 6/15/2017 25 5 30 #04- Hands Washed As Required
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Tornado 2-door merch. cooler 40 degrees F
Hot dog 2-door merch. cooler 39 degrees F
Lettuce/ prep cooler 41 degrees F
Hamburgers cooked to 167-173 degrees F
Tornado hot hold display case 152 degrees F
Sausage hot hold display case 170 degrees F
Hot dogs cooked in oven 182-187 degrees F

#42: Mold accumulated on ice machine. Food contact surfaces must be cleaned regularly.

#4: Employee observed putting on gloves when changing tasks without hand washing. All employees must hand wash after handling dirty dishes and then putting on gloves for food prep. CORRECTED: employee directed to wash.

China Clipper - 402 East Fourth Ave

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/15/2017 5 5 10 #02- Food Worker Cards Current
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Cheese, 3-door cooler 40+ F
1/2 & 1/2 Main bar cooler, 37 F OK

#2. Bartender's Food Worker Card expired Nov. 2016.
Correction: Obtain copy of a new card by July 30, 2017 and email copy to inspector.

#41. Only 10 ppm of bleach / chlorine in dishwasher final rinse.
Correction: Repair within 2 weeks.

Arco AM/PM CMSI #3562 - 1725 EVERGREEN PARK DR SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment-Grocery 6/15/2017 0 0 0 ambient open merch. cooler with sandwiches 39 degrees F
nacho cheese cheese hot hold 139 degrees F
chili cheese hot hold 140 degrees F
ambient walk-in cooler with dairy 41 degrees F

no violations at time of inspection

Puget Pantry - 1100 Puget Street NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/14/2017 0 0 0 1/2 1 gallon milk walk in cooler, 41 degrees F
Deli open top cooler, 41 degrees F

Note: No deli items (hot food, sandwiches) being made or sold last few months per worker.

Sushi House - 2000 BLACK LAKE BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/14/2017 20 0 20 #02- Food Worker Cards Current
#12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction
#21- Proper Cold Holding Temperatures
eel/ walk-in cooler 38 degrees F
salmon/sushi cooler 38-40 degrees F
gyoza/ 2-door cookline prep 39 degrees F
miso soup/ soup hot hold 161 degrees F
white rice/rice cooker 153 degrees F
chicken cooked on grill 176-198 degrees F

*1st routine inspection under new ownership*

#2: Two employee food worker cards (FWC's) expired. All employees must have valid FWC's within 2 weeks of employment. CORRECTION: obtain within 2-weeks and email confirmation

#12: Fish parasite destruction letter letters unavailable at time of inspection. Food establishments are req. to provide parasite destruction documentation from either a supplier or a log (if fish is frozen on-site) - (section 03425 + 03430 of the WA food code) CORRECTION: Obtain parasite destruction letters from fish suppliers within 1 week. Keep a copy of letters onsite for each supplier.

#21: Cooked scallops in 2-door undercounter cooler in sushi area 43-44 degrees F. Salad mix in 3-door prep. cooler 46-50 degrees F. All PHF's must be maintained at 41 degrees F or below (section 03525). CORRECTED: cooked scallops had been on ice previously and were moved to refrigeration. For icing to be effective the ice must be at the level of the food. Salad and other prep. cooler foods were moved to the walk-in. Adjust unit to maintain 41 degrees F before returning food to cooler top.

NOTE: cooks should be familiar with proper cooking temperatures (ex. poultry cooked to 165 degrees F)

SPSCC Cafe' - 2011 MOTTMAN RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/14/2017 10 0 10 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Broccoli cheddar soup, hot hold 142 degrees F
Milk, 2 door under counter 34 degrees F
Ambient, open display cooler 36 degrees F
Sandwich, 2 door reach in 43 degrees F
Ambient, 2 door reach in 44 degrees F

#21: Foods in 2 door reach in cooler 43-44 degrees F. Temp logs from past several days document temps between 44-46 degrees F. All PHF's must be maintained at 41 degrees F or below.

#2: One employee FWC absent. Obtain and email confirmation.

Puget Pantry - 1100 Puget Street NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/14/2017 0 0 0 gal. milk walk-in cooler 41 degrees F, ok

No violations at time of inspection

Note: slushes, soft-serve machines not in operation now

Littlerock Grocery - 6410 128th Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/14/2017 5 0 5 #21- Proper Cold Holding Temperatures
chicken burritos in display case 135-155 degrees F
contact sanitizer at 50 ppm chlorine

#21: Deli sandwich meats in lower part of prep fridge at 43-45 degrees F; these and other PHF'S must be kept at 41 degrees or less. Corrected by decreasing temperature control setting. Also pizza ingredients in homestyle refrigerator are 41-44 degrees F. This refrigerator shall be replaced with a commercial grade, NSF certified unit in 90 days.
Grocery Stores and Confectioneries 6/14/2017 5 0 5 #22- Accurate Thermometer Provided for PHF
#22: Provide thermometer for display in merchandiser holding premade sandwiches and other food items - corrected and replaced

Jimmy John's #2745 - 901 UNION Ave SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/14/2017 0 0 0 2 open top coolers, sliced tomato <41 degrees F, ok
walk-in, meat chubs 38 degrees F, ok
Note: provide "wash hands", 3 sinks

No violations at time of inspection
Note: only 2nd day of operation-owner to provide store with probe thermometer within 1 day-( no hot food)

Burger King #3463 - 400 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/14/2017 5 0 5 #02- Food Worker Cards Current
Burgers, hot hold drawers 145-166 degrees F
Burgers, cooked on grill 168-175 degrees F
Nuggets, hot hold drawers 154 degrees F
Grilled chicken, walk in cooler 39 degrees F
Ham, 1 door under counter 40 degrees F
Soft serve mix, machine top, 30-38 degrees F

REPEAT #2: Several employees food worker cards absent/expired. Obtain in 2 weeks.

Safeway #1464 - 3215 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 6/14/2017 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Seafood salad curved display cooler 38 degrees F
Ambient meat cutting room 53-55 degrees F
Sanitizer 300 ppm quat
Ambient seafood walk-in 41 degrees F
Ambient meat walk-in 40 degrees F
Ambient open display coolers 38-41 degrees F

#48: Damaged flooring observed in meat-cutting room. Floors must be durable and easy to clean. CORRECTION: repair/ replace

Note #4: remind employees to handwash for at least 20 seconds

Note: wash, rinse, sanitize and air dry utensils and equipment in the meat cutting room every 10 hrs. If ambient air temp is 50-55 degrees F (section 04605 of WA food code).

Costco Wholesale - 5500 Littlerock Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 6/13/2017 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
ambient walk-in cooler 39 degrees F
300 ppm qt sanitizer

#41: High temp warewashing machine at 145 degrees F. High temp warewashing machines must reach 160 degrees F for sanitation during rinse cycle. CORRECTION: repair unit and email validation.
Meat Market 6/13/2017 0 0 0 ambient meat walk-in 35 degrees F
ambient open display 34 degrees F
coolers 41 degrees F
200 ppm QT sanitizer

No violations at time of inspection

NOTE: monitor product in open display coolers and do not overstock coolers past fill-lines

Jack in the Box #8430 - 4040 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/12/2017 5 3 8 #02- Food Worker Cards Current
#43- Nonfood-Contact Surfaces Maintained and Clean
Quat sanitizer 200-300 ppm
Large hamburgers HH 135-161 degrees F
Small hamburgers cooked 155-192 degrees F
Eggs cooked 145-155 degrees F

#2: Several employees with expired FW cards. Obtain renewed cards in 2 weeks

#43: Reach-in freezer door handle has build-up of grime. Clean and sanitize regularly

*Very good hand-washing awareness for the line crew

Nisqually Basin Youth Baseball - 16820 CANAL RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Concession Stand 6/10/2017 0 0 0 Hot dog on roller grill 160 degrees F
Chili chese sauce 151-153 degrees F
Ambient air temp in whirlpool comb freezer/fridge 41 degrees F

No violations noted at time of inspection.

Heyday Café - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/9/2017 10 0 10 #21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
Small under counter espresso cooler all foods ( gal. milk) 40 degrees F max, ok
(soups (2) 155-161 degrees F, ok)
2-door true in storage room, bagged salad < 40 degrees F, ok


#21: "low boy" 2-door True brand cooler foods (sausage, potato patty) (all) 45-46 degrees F. Adjusted from "1" to "3"

#23: "eggs over easy" REQUIRES "customer advisory" NOTE: plastic ware like spoons turned so handle to customer as required on self-serve shelf. Statement on menu-see attached guide. Add advisory statement on menu next to eggs.

Curry-In-A-Hurry - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/8/2017 50 0 50 #16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
Reach-in cooler 38 F OK
1 door glass cooler, Gal Milk, <40 F OK

#16. Approximately 1 1/2 gallon onion gravy on counter 1-2 hours, 61-67 F internal. Was cooked / cooled yesterday and placed in cooler. This food item must be cooled to 41 F and NOT stored on counter.
Correction: Discarded.

#17. Repeat: Large deep-fried item with potato & onion is 129 F internal; smaller item with potato is 112 F. The minimum is 135 F Duration 1 hour.
Correction: Heat increased.


Re-Inspection:

Re-InspectionDate: Jun 16, 2017 Results: All Coolers (3) 40 F MAX
Near service windows, (all hot hold) > 140 F, OK

No violations noted at time of re-inspection.



Da Nang Restaurant - 116 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/7/2017 30 5 35 #19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
Walk in cooler, noodles 38 degrees F
Sprouts, 40 degrees F

#19: Diced cabbage in old steam table with ice. Tall container way above ice top is 50 degrees F, the maximum allowed is 41 degrees F. Correction: 1/2 cabbage removed.

#21: Scallops, cabbage in the "end" open top case on top, high as 45 degrees F (scallops), maximum allowed is 41 degrees F. Correction, turned colder.

#33: Stop using clean garbage bags for covers, use food grade plastic.

Happy Teriyaki III - 1107 College Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/7/2017 10 0 10 #21- Proper Cold Holding Temperatures
chicken HH steam table 160 degrees F
cooked vegetable mix-open top chiller 38-40 degrees F
cooked shrimp top of prep fridge 37 degrees F
DW machine sanitizer 50 ppm chlorine
contact sanitizer 50 ppm cl

#21 Most foods in under counter 2-door are 55-63 degrees F. These must be held below 41 degrees F. Corrective action: all food distributed to working units. service co. called

Scott Lake Golf Course Restaurant - 11746 Scott Creek Drive

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/7/2017 0 0 0 spaghetti sauce with meat HH on stove 135-167 degrees F
cut greens in 2-door reach-in 38 degrees F
contact sanitizer 50 ppm chlorine

no violations noted at time of inspection

El Sarape - 5409 Capitol Boulevard S.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/6/2017 15 0 15 #13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized
chicken cooked 165-192 degrees F
beans in HH steamtable 163 degrees F
shredded chicken cooled in walk-in 36 degrees F
dw machine sanitizer 50 ppm chlorine

#13: cook and hot handled raw meat to cook then finished a meal handling uncooked vegetables, cross contamination occurred by not washing hands, changing gloves and contaminating utensil handles. Corrective action; discussed with all, modes of cross contamination the need for sanitation and handwashing. Wash hands, change gloves after touching raw meats use sanitizer continually on work surfaces and utensils.

*very good cooling practices

SPSCC Food Service Center - 2011 Mottman Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/6/2017 35 10 45 #02- Food Worker Cards Current
#14- Raw Meats Away from RTE Food; Species Separated
#16- Proper Cooling Procedures
#31- Food Properly Labeled
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sliced tomato/ 2-door prep cooler 41 degrees F
Chicken/ 2-door prep cooler 40 degrees F
Beef stock/ walk-in cooler 40 degrees F
Clam chowder/ steam table 167 degrees F
Mac & cheese/ café steam table 165 degrees F
Burger cooked on grill 178 degrees F

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

#14: Raw beef observed in reach-in cooler stored over ready to eat (RTE) foods. Raw meats must be below or away from RTE foods. CORRECTION: beef moved below RTE foods.

REPEAT #16:Quinoa observed at 52 degrees F in a 6" pan, covered. All cooling must be done using an approved method. CORRECTED: quinoa transferred to 2" pan to finish cooling in walk-in, uncovered.

#31: 'Grab and Go' sandwiches and salads unlabeled. Packaged foods require proper labeling. CORRECTION: provide labels for packaged food items. will email labeling requirements.

#41: Warewash machine at 150-159 degrees F for rinse cycle. High-temp warewash machines must reach 160 degrees F during the rinse cycle. CORRECTION: repair and manually wash-rinse-sanitize until unit able to reach 160 degrees F. Prior work was completed on hot water system recently. Monitor repair and ensure a lasting fix.

NOTE 26 & 27: HACCP plan and variance in process for sous vide and ROP to begin in Fall 2017.

Puerto Vallarta - 1400 Galaxy Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/6/2017 15 5 20 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
Cut tomatoes, buffet line 48 degrees F
Cut lettuce, buffet line 54 degrees F
Pico de Gallo, walk-in 42 degrees F
Cut lettuce, prep unit top 48-54 degrees F
Shredded cheese, prep unit top 48-53 degrees F
Flauta, prep unit bottom 44 degrees F

REPEAT #21: Improper cold holding of Potentially Hazardous Foods. Many foods over 41 degrees F.

#22: Thermometer not provided or used.

#29: Inadequate equipment for temperature control.

RE-INSPECTION required due to repeat violations from previous inspections have not been corrected.

Izzy's - 3540 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/6/2017 10 0 10 #21- Proper Cold Holding Temperatures
chicken cook temperatures 165-178 degrees F
pork ribs cooked 145-171 degrees F
mash potatoes in buffet 135-167 degrees F
pasta w/cheese cooled in walk-in 35 degrees F
pasta ice bath chilled to 55 in walk-in
*bagged chilled penne in 2-door u/c 38 degrees F
dw sanitizing rinse 50 ppm chlorine

#21: Cut melons, cantaloupe, cut leafy greens on salad bar at 46-49 degrees. these must be kept cold at 41 or less. display less amounts and insert containers deeper into ice

Day & Night Grocery - 2007 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/6/2017 5 10 15 #14- Raw Meats Away from RTE Food; Species Separated
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#44- Plumbing Properly Sized, Installed, and Maintained
ambient 2-door merch. with sandwiches 40
degrees F
ambient walk-in cooler 41 degrees F

#14: Raw, whole shell eggs in walk-in cooler over ready to eat (RTE) beverages. All raw meat and eggs must be stored below or away from RTE foods. CORRECTED: eggs removed

#41: 3 comp. sink requires in in-direct connection and should be cleaned frequently. CORRECTION: shorten drain pipe as described in approval letter

#44: Backflow device on soda fountain not observed. As mentioned in your March 10, 2017 approval letter, a backflow device is required and should be tested annually. CORRECTION: install device and have tested.

Canna Cabana - 193 MARVIN RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/6/2017 10 13 23 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#37- In-use Utensils Properly Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Deli Meat, prep unit top, 41 F
Cheese chub, residential fridge, 40 F
Milk, prep unit bottom, 41 F
Sliced tomatoes, prep unit top, 51 F
Cut lettuce, prep unit top, 54 F

#21. Improper cold holding. Sliced tomatoes, 51 F, cut lettuce 54 F in prep unit top.
Correction: Ensure all potentially hazardous foods in cold storage are maintained at 41 F or lower.

#29. Inadequate equipment for temperature control. Residential refrigerator used as main storage.
Correction: Replace with commercial unit by 6/16/2017

#37. In-use utensils in standing water of 76 F.
Correction: Store dry, or store 41 F or lower or store 135 F or higher.

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

Mayan Family Mexican Restaurant - 2120 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/6/2017 110 10 120 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#14- Raw Meats Away from RTE Food; Species Separated
#16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#23- Proper Consumer Advisory Posted
#29- Adequate Equipment for Temperature Control
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Cooked chilis, near hot hold line 111 degrees F
Beans, walk in 44-108 degrees F
Shredded cheese, counter insert in inset with ice 58-61 degrees F
Chili rellanos, prep unit bottom, 52 degrees F
Pico de Gallo, wait station counter 46 degrees F
Cut lettuce, prep unit top 57-60 degrees F
Cut tomatoes, prep unit top 48-50 degrees F

#4: Improper hand washing. Employee washed hands for less than required 20 seconds (2x).

#6: Inadequate hand washing facilities. Bar hand sink inaccessible, pitcher in basin, glasses stored in sink. Soap not dispensing at bar hand sink. Food containers in splash zone of wait station hand sink.

#14: Food not protected from potential contamination. Whole shell raw eggs stored above ready to eat beans which were stored on floor under the whole eggs.

#16: Improper cooling of potentially hazardous foods. 2 inserts full of beans greater than 2" inches (about 8" inches), improperly7 cooled. Food voluntarily discarded.

#17: Improper hot holding. Chili and green onions 111 degrees F, must be maintained at 135 degrees F or greater for hot holding.

#21: Improper cold holding temperatures of PHF's. Foods in prep unit voluntarily discarded.

#22: Accurate thermometers absent in cold hold units. Temperatures not monitored/taken.

#23: Improper consumer advisory. Chicken dishes marked with reminder mark of consumer advisory for under cooked/raw/cooked to order. Correct menu to reflect appropriate menu items.

#29: Inadequate equipment for temperature control of PHF's. Main prep unit unable to maintain required 41 degrees F or lower. Repair or replace main prep unit. Store PHF in alternate location with 41 degrees F or lower.

#41: Chlorine test strips unavailable/absent.

Re-Inspection:

Re-InspectionDate: Jul 07, 2017 Results: Cut lettuce on prep unit top 61 degrees F
Sour cream on prep unit top 45 degrees F
Diced tomatoes on prep unit top 46 degrees F
Cut lettuce in walk-in container 50 gallon 46-48 degrees F

#16: Improper cooling of potentially hazardous food. Cooked (7/4/17) salsas in 5 gallon containers 43-52 degrees F. Per employee, ice wands were used but final temp not taken. CORRECTION: When using ice to rapid cool/chill food time and temperature requirements must be known and adhered to. Requirements for rapid cooling by ice are; from 135 - 70 degrees within 2 hours and then from 70 - 41 degrees within and additional 4 hours. Temperatures must be monitored with knowledge of temperature & time requirements; example, if food does not reach 70 degrees within 2 hours, what do employees do? Answer can reheat to 165 degrees and try again ( only once). (CDI- food voluntarily discarded)

#21: Improper cold holding temperatures of potentially hazardous food. Prep unit top; cut lettuce 61 degrees F, sour cream 45 degrees F, diced tomatoes 46 degrees F. Walk-in; cut lettuce in 50 gallon container 46-48 degrees F. CORRECTION: maintain potentially hazardous foods in cold holding at or below 41 degrees F. Utilize thin top digital thermometer to 1)verify internal food temperature BEFORE placing in prep units and 2) during storage in unit.

#22: note: new stem thermometer purchased, digital being purchased

#23: note: menus being re-designed for reprint ( stickers will be used on chicken items)

#29: Inadequate equipment for temperature control. NEW unit purchased after previous inspection 42.8 degrees F ambient temperatures. CORRECTION: repair to maintain required 41 degrees or lower (technician called, thermometer placed in unit)

Note: Owner actively managing risk factors through training and evaluation. Although several high risk violations have been corrected, additional efforts are required for temperature controls (ie cooling and cold holding). RE-INSPECTION REQUIRED.

Meconi's Italian Subs - 2527 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/5/2017 5 0 5 #02- Food Worker Cards Current
sausage, hot hold wells 167 degrees F
shredded cheese, walk-in 40 degrees F
tomatoes, reach-in (4-door) 41 degrees F
prep top #1, tuna salad 39 degrees F
prep top #2, egg salad 39 degrees F

#2: Expired food worker card. CORRECTION: obtain valid Washington by 6/16/17

note: verify dishmachine sanitizer temps are being met

Sonic - 1303 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 6/5/2017 30 5 35 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
chili/steam table 171 degrees F
crispy chicken/hot dog drawer 135-160 degrees F
hamburgers cooked on grill 168-182 degrees F
ambient/walk-in cooler 41 degrees F
lettuce/prep cooler 41 degrees F
soft serve mix/1-door cooler 39-40 degrees F
tator tots hot hold unit 109-117 degrees F

#2 several employee food worker cards (FWC's) absent. All employees must have valid FWC's within 2 weeks of employment.
CORRECTION: obtain within 2 weeks

#17 tater tots in French fries/tots hot hold unit between 109-117 degrees F. All PHFs must be maintained at 135 degrees F or above for hot holding. CORRECTED: tots voluntarily discarded

#34 wiping cloth sanitizer at 0ppm QT. Sanitizer is required to be 200-400 ppm QT, per manufacturers guidelines. CORRECTED: sanitizer refreshed

Reminder: hand wash for at least 20 seconds

Wok & Teriyaki House - 2533 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/5/2017 80 11 91 #02- Food Worker Cards Current
#04- Hands Washed As Required
#16- Proper Cooling Procedures
#19- No Room Temperature Storage
#30- Proper Thawing Methods Used
#33- Potential Food Contamination Prevented
#37- In-use Utensils Properly Stored
Breaded Chicken, Counter 103-117 F
Beef, Prep unit top above inserts, 51 F
Cut lettuce, Reach-in 56 F
Chicken, Hot hold racks, 157 F
Head lettuce, walk-in 40 F
Chicken pieces, walk-in 43-44 F
Cabbage, atop prep unit, 56 F

#2. Food worker cards unavailable/expired. Two employees without valid WA FWC (1 of 2 training), 1 expired. Obtain valid WA food worker cards by 6/9/17.

#4. Improper hand washing. Employee washed hands at food prep sink, (food in 1 of 2 basins).
Correction: Wash hands at an approved hand sink ONLY. Prevent potential contamination.

#16. Improper cooling. Breaded chicken prepared 6/3 (per employee) in bus tub` 8-12 " in depth. 43-44 F. Correction: Properly cool by an approved method. If shallow pan method is used, ensure product is 2 " inches or less in depth and cooled to 41 F or lower.

REPEAT #19: Room temperature storage of potentially hazardous food. Cabbage stored atop prep unit @ 56 F. Chicken on counter 103-117 F, Chicken above prep unit inserts 51 F.
Correction: do not store food at room temperature. Maintain potentially hazardous foods at or below 41 F or 135 F or greater.

#30. Improper thawing. Beef left in food prep basin. No running water.
Correction: Properly thaw by an approved method. (Methods discussed).

REPEAT #33: Food not protected from potential contamination
1. Bowl used as scoop (repeat)
Correction: Use handled scoop
2. Food (meat) left on floor uncovered.
Correction: Properly cover and store.

#37. In-use utensils stored in standing water @ 86 F. Correction: Properly store dry. Changing every 4 hours or sooner. or store 41 F or lower (ice) or store 135 F or greater. CDI Put on ice.

Re-inspection required.

Meconi's Italian Subs - 5221 LACEY BLVD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/5/2017 10 0 10 #21- Proper Cold Holding Temperatures
Diced tomatoes, salad prep unit top 47 degrees F
Chili, hot hold wells 167 degrees F
Cut tomatoes, standing reach-in 48 degrees F
Cut lettuce mix, salad prep unit top 47 degrees F
Deli meat mix, prep unit top 37 degrees F
Lettuce heads, walk in 40 degrees F

#21: Improper cold holding. Potentially Hazardous Foods stored in cold holding above 41 degrees F.

Domino's Pizza - 5401 CORPORATE CENTER LOOP SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/5/2017 0 0 0 chicken breast pieces in walk-in 37 degrees F
shaved beef slices in walk-in 37 degrees F
chicken wings lower prep fridge
contact sanitizer 200-300 ppm quat

facility is well maintained and operated

Aya Sushi Restaurant - 1500 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/5/2017 40 10 50 #06- Adequate Handwashing Facilities
#14- Raw Meats Away from RTE Food; Species Separated
#19- No Room Temperature Storage
#30- Proper Thawing Methods Used
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#49- Adequate Ventilation, Lighting; Designated Areas Used
crab/ walk-in cooler 39 degrees F
shrimp/ sushi display cooler 41 degrees F
lettuce/ 2-door prep. cooler 41 degrees F
sushi rice on counter 65 degrees F
miso soup/ soup hot hold 161 degrees F
white rice/ rice cooker 173 degrees F
beef on counter 34 degrees F
shrimp on counter 38 degrees F

#6: Dish area hand wash sink lacks soap. All hand-wash sinks must be fully stocked with soap and paper towels and hot water. CORRECTED: soap replaced.

#14: Raw meats observed in walk-in cooler over ready to eat (RTE) foods. Raw meats and eggs must be stored below or away from RTE foods. CORRECTION: re-arrange walk-in cooler.

#19: Sushi rice observed being stored on counter at 65 degrees F. All PHF's must be maintained at cold holding (41 degrees or below) or hot holding (135 degrees F or above) CORRECTION: rice moved to refrigeration to cool. As stated in the prior inspection (10.20.16), acidification of sushi rice for room temperature storage requires a HACCP plan and variance.

#30: Beef and shrimp observed thawing at room temp. PHF's must be cooled using an approved method. CORRECTED: moved to refrigeration

#41: Warewash machine tested at 0ppm chlorine. Low-temp. warewash machines must sanitize at 50 ppm chlorine. CORRECTION: handwash in 3-comp sink unitl warewash machine is repaired.

#49: unshielded lightbulbs observed in kitchen over cookline. Lightbulbs in food prep. areas must be shielded. CORRECTION: repair/replace light shield

Little Caesars - 1520 COOPER POINT RD SW STE 310

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/5/2017 0 0 0 marinara/ walk-in cooler 36 degrees F
sausage/ 3-door prep cooler 34 degrees F
cheese/ 3-door prep. cooler 41 degrees F
sausage pizza cooked in oven 197 degrees F
cheese pizza/ hot hold unit 154 degrees F
wings/ hot hold unit 140 degrees F

no violations noted at time of inspection

excellent hand-washing observed and proper cooling of donated pizzas. Thank you for making the necessary changes!

Cheers Lacey Bar & Grill - 5815 LACEY BLVD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/5/2017 20 16 36 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#37- In-use Utensils Properly Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#43- Nonfood-Contact Surfaces Maintained and Clean
kale pesto, prep unit top #2 44 degrees F
1/2 & 1/2, bar reach-in 48-49 degrees F
cut lettuce, prep unit #3 top 39 degrees F
beans, prep unit top #1 61 degrees F
sliced tomatoes, prep unit top #1 walk-in 57 degrees F

#2: Food worker cards unavailable/ expired. Food worker cards unavailable upon request (bar), unavailable and expired (rest.). CORRECTION: maintain food worker cards on-site and make available upon request

#21: Improper cold holding. Prep unit top #1: beans 61 degrees F, sliced tomatoes 57 degrees F, prep unit #2 top; kale pesto 44 degrees F, bar reach in 1/2&1/2 48-49 degrees F. CORRECTION: ensure food in cold holding is 41 degrees F or lower( CDI -prep unit #1 foods voluntarily discarded, prep #2 pesto voluntarily discarded, 1/2&1/2 voluntarily discarded)

#22: Accurate thermometers absent in several cold holdings/storage units. CORRECTION: provide and locate in warmest location visible to staff

#29: Inadequate equipment for temperature control. New prep unit (#4) not properly functioning to maintain required food safety temperature of 41 degrees or lower. Ambient temperature 61 degrees F. CORRECTION: verify that equipment is properly functioning to maintain required food safety temperatures of 41 degrees or below.

#37: In-use utensils improperly stored. Spoon in pesto mix in prep unit. CORRECTION: properly store utensils to prevent potential contamination.

#41: Bar dishmachine not properly functioning to sanitize ware. CORRECTION: repair to properly sanitize or manually wash rinse sanitize air dry. use test strips to verify each day (50-100) ppm re-wash (3- comp) dishes washed today.

#43: Bar gun holster absent drain tube. CORRECTION: prevent potential contamination, provide drain to prevent spills

RE-INSPECTION required for repeat red violations, $195 fee to be assessed at time of re-inspection

Re-Inspection:

Re-InspectionDate: Jul 07, 2017 Results: Sliced tomatoes prep unit top #1 43 degrees F
Diced tomatoes prep unit top #2 39 degrees F
lettuce mix prep unit top #3
beans in walk-in 43 degrees F
cooked hamburger meat in walk-in 43 degrees F
red sauce in walk-in 43 degrees F

#21: Improper cold holding temperature of potentially hazardous foods. Prep unit top; sliced tomatoes at 43 degrees F. Walk-in: beans 43 degrees, hamburger meat 43 degrees, red sauce 43 degrees. CORRECTION: Ensure food in cold holding/ storage is 41 degrees or lower. ( CDI- tomatoes voluntarily discarded (VD), red sauce (VD) ) Note: provided food reconditioning/destruction guidelines. Use thermometer to take food temperatures often.

#29: Inadequate equipment for temperature control. Walk-in ambient temperature 48-50 degrees F with food temps ~43 degrees known issues to management. CORRECTION: Remove/relocate potentially hazardous foods to location that can maintain 41 degrees or lower food temperatures. (possibly beer cooler)

Note: provided food reconditioning/destruction guidelines

RE-INSPECTION required due to repeat violations not being corrected.

Costco Wholesale - 5500 Littlerock Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Samplers / WDS Vendor 6/3/2017 10 0 10 #21- Proper Cold Holding Temperatures
Ambient, back stock walk in 40 degrees F
Orange juice, on ice 41-47 degrees F
Turkey, on ice in cooler 43 degrees F
Pizza, from oven 187 degrees F
Flautas, from oven 175 degrees F
Pulled pork, from oven 190 degrees F

#21: Several foods in coolers on ice between 41-47 degrees F, must be kept at 41 degrees F or below.

Thai House - 909 SLEATER KINNEY RD SE #14

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/2/2017 50 13 63 #05- Proper Barriers Used To Prevent BHC
#19- No Room Temperature Storage
#30- Proper Thawing Methods Used
#34- Wiping Cloths Properly Used, Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
cook/reheat of blanched chicken 165 degrees F
food in lower port of prep 39 degrees F
DW sanitizer 50 ppm chlorine

#5: cook used bare hands to prepare fresh bean sprouts for dishes. Must wash hands use clean gloves when handling food that is uncooked or finishing cooking and ready to eat. Use gloves when touching RTE foods

#19: two of ribbon rice noodles stored on counter and at temp of 76-78 degrees. Can not store at room temperature. Store cold at 41 degrees of keep hot at 135 degrees. noodles were moved to refrigerator

#30 two large bags (1 gallon) of chicken being thawed at room temperature. Thaw in refrigerator or under cold running water-moved to fridge

#34 only wet towel used by cook to wipe cutting board and utensils. must use sanitizer towel for final step. store wiping towels in container of sanitizer solution between uses. container of sanitizer had 0-10ppm chlorine. must be maintained at 50 ppm chlorine. obtain and use test paper

#42 utensils, pans were not fully washed and sanitized between uses. must use three step process to clean equipment; wash, rinse, and sanitize in chlorine (bleach) solution

Pithos Gyros - 700 CAPITOL WAY N #7

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/2/2017 0 0 0 gyro meat, hot hold 146 degrees F
open top coolers, sl. tomato 39 degrees F

no violations noted at time of inspection

Gotti Sweets, LLC - 422 LEGION WAY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/2/2017 10 0 10 #21- Proper Cold Holding Temperatures
milk, espresso cooler (gal) <40 degrees F, on
walk-in cooler, (all) <40 degrees F, on

#21 cheese cake in curved glass cooler is 47 degrees F, duration 6 hours. the maximum is 41 degrees F correction: moved to another cooler. Don't use for cheese cake until adjusted/repaired to 41 degrees F or less
note; best time to check temperature is NOT early in the morning

Hideaway Espresso - 626 8TH AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/2/2017 5 5 10 #22- Accurate Thermometer Provided for PHF
#34- Wiping Cloths Properly Used, Stored
large cooler sandwich 41 degrees F max, ok
gal. milk small cooler 38 degrees F, ok
(soup pot was 145 degrees F)

#22: Thermometer is at least 20 degrees too low. Adjust nut in back to 212 degrees boiling water, 32 degrees in wet ice. DO THIS BY MONDAY.

#34: (1) no sanitizer detected on wiping cloth and wand wiping cloth -correction, re-dipped into bucket with bleach- re-dip each hour. (2) no sanitizer (bleach, chlorine) test strips, purchase, add bleach to 50-100 ppm

Shopko #113 - 5500 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2017 0 0 0 Pizza, glass chest freezer -10 degrees F

No violations noted at time of inspection

Rochester Fruits - 9402 12 SR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Shellfish ONLY 6/1/2017 0 0 0 Walk in cooler 33 degrees F

No shellfish onsite at this time. No violations noted.

Olympia Center, The - 222 N Columbia

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2017 0 0 0 Note: smaller home style refrigerator/freezer is being used for personal foods only. please mark this "personal food storage only" on door, it is 45 degrees F; we recommend 41 degrees F max- adjust cooler

note #2 There is now a 2-door commercial cooler presently used by a salsa maker leasee, 41 degrees F, ok

note #3 smaller home style cook thermometer reads 5 degrees F too low - adjust or replace

note #4 existing 2-comp sink and commercial dishwasher. no properly drained food sink found (indirect draw required).

note #5 this department considers this kitchen suitable for leases for temporary food events only, like lakefair

Marina Shell Food Mart - 724 E State Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2017 10 3 13 #06- Adequate Handwashing Facilities
#37- In-use Utensils Properly Stored
Hot case (cheeseburger) 143 degrees F

#6: No hot water in kitchen hand sink. Restore hot water. Only cold water now. Corrected during inspection.

#37: Container ice scoop is in needs cleaning.

Bread Peddler Creperie, The - 222 N CAPITOL WAY

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2017 10 0 10 #21- Proper Cold Holding Temperatures
Hot creamy sauce, 146 degrees F
2 door cooler in office, 37 degrees F

#21: Small espresso cooler, all foods are 50-51 degrees F. The maximum allowed is 41 degrees F. All foods discarded at 3 pm per normal creaperie policy. Don't use this cooler until serviced and reading 41 degrees F or less. Call when working and replace thermometer, reading 12 degrees F too low.

#21: Open top Atosta cooler small top section foods up to 45 degrees F (vegetable in cream sauce), service and call me.

Northwest Sausage & Deli - 5945 Prather Rd

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2017 5 0 5 #22- Accurate Thermometer Provided for PHF
Sliced tomatoes top of prep 39 F
Beans in walk-in 41 F
Chowder cooled, 2 inches, in walk-in 41 F
Meats in island display cooler 37 F
Sausage in counter display 39 F
Hamburger, cooked 155-180 F
DW sanitizer 50 ppm Chlorine.

#22. Provide thermometer for walk-in cooler.

Note: Keep container out of hand washing sink.

Nom Nom Deli & Bakery - 513 S CAPITOL WAY

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2017 0 0 0 Curved glass won tons 37 degrees F
Both open top cases, chicken 40 degrees F
Cut cabbage 38 degrees F

No violations noted at time of inspections.

Note: While your "time as a control" for shrimp wrap at room temperature appears ok, you must write down the discard time even if you discard within 2 hours.

Marina Shell Food Mart - 724 E State Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/1/2017 0 2 2 #49- Adequate Ventilation, Lighting; Designated Areas Used
Walk in cooler, 1/2 gallon milk 40 degrees F

REPEAT #49: One light out in walk in cooler missing, too dark. Replace both bulbs with non-breakable bulbs, no glass.

Brewery City Pizza - 4353 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2017 30 0 30 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
sauces (cooked), pasta prep line top 44-45 degrees F
pasta, pasta prep line 41 degrees F
sauce (Alfredo), commissary walk-in 71-85 degrees F
chicken wings, prep drawers 41 degree F
sliced tomatoes, prep unit top 43 degrees F
dressings, prep unit top 44 degrees F

#16: Improper cooling. Alfredo sauce prepared/cooked 4-6 hours earlier in large plastic containers (with ice wand inside sauce) 71-85 degrees F. CORRECTION: Properly cool from 135 degrees F to 70 degrees F with in 2 hours then from 70 degrees to 41 degrees within an additional 4hours. If shallow pan method is used ensure product is 2" or less uncooked under refrigeration. Food to remain uncovered until 41 degrees F is reached. (CDI-voluntary discarded)

#21:Improper cold holding temperatures. Sliced tomatoes, prep unit top 43 degrees F, dressing prep unit top 44 degrees. Sauces (cooked) 44-45 degrees F on pasta prep line top. CORRECTION: maintain foods in cold storage at or below 41 degrees F. technician called and onsite for repair. (foods rapid chilled)

California Tacos B38540W - Sleater Kinney Road / B38540W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 5/31/2017 35 3 38 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#43- Nonfood-Contact Surfaces Maintained and Clean
Pork, hot hold wells, 178 F
Beans, 2-door True refrigerator, 39-41 F
Charizo, cold prep line bottom, 41 F
Beans, hot hold wells, 168 F
Cut tomatoes, cold prep line top, 41 F

#4. Improper hand washing. Employees placed gloves on without washing hands after changing tasks. Employees washed hands for less then required 20 seconds.
Correction: Properly wash hands at an approved hand sink for minimum of 20 seconds as required when required. (e.g. after contamination event, changing tasks).
(CDI- rewashed.)

#6. Improper hand washing facilities. Hand sink basin in-accessible, blocked by 1 gallon container of water. Items stored on hand sink; chemicals (hydrocortisone cream) and vise grips (tool).
Correction: Ensure hand sink is accessible for hand washing AT ALL TIMES. Do not store items other then soap and disposable towels in/on sink. Prevent potential contamination, hand sink is a potential point of contamination. Use hand sink for hand washing only.
(CDI sink area organized).

#43. Non-food contact surfaces unclean. Hood vents very dirty with residue/build-up (dripping).
Correction: Clean and maintain.

Note:For Food Worker Cards:
use website: www.foodworkercard.wa.gov only.

McDonald's - 1335 Cooper Point Rd SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/31/2017 15 0 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Folded egg, 2 door reach in 41 degrees F
Sliced tomatoes, 2 doo reach in 40 degrees F
Ambient, walk in cooler 38 degrees F
Burgers, cooked on grill 186-198 degrees F
McChicken from hot hold drawers 173 degrees F
Fish filet, hot hold drawers 138 degrees F

#2: Several employee food worker cards absent.

#21: Foods in cold holding drawers between 64-68 degrees F.

Sushi Train - 8765 Tallon Lane NE Suite R

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/31/2017 110 13 123 #01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#37- In-use Utensils Properly Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Calamari salad 41 degrees F, prep unit bottom
Spicy crab, white dorm style residential unit 50 degrees F
Unagi, shushi display case 40 degrees F
Cut watermelon, True merchandizer 43-45 degrees F
Spicy tuna, black dorm style residential unit 51 degrees F
Raw tuna, sushi display case 41 degrees F
Teriyaki chicken, True Standing 2 door 41 degrees F

#1: Person in charge unable to correctly answer basic food safety questions correctly.

#2: Person in charge does not/has not had a valid Food Worker Card.

#4: Improper hand washing, employees placed gloves on without first washing hands after changing tasks, employees washed hands for less than required 20 seconds.

#6: Inadequate hand washing facilities. Sink is inaccessible, blocked with stock pot of grease, sink not properly stocked, rear sink (only one in kitchen) absent soap and disposable gloves.

#16: Improper cooling. Teriyaki chicken prepared 05/30/2017 covered and greater than 2" in plastic container (temp 41 degrees F but improperly cooled).

#21: Improper cold holding. Watermelon in True Air Merchandizer 43-45 degrees F, spicy tuna 51 degrees F, spicy crab mix 50 degrees F in white dorm style refrigerator.

#22: Accurate thermometers absent. Digital stem thermometer "onsite" but unable to locate.

#19: Improper use of time as a control. Morning sushi times noted on fish placards, afternoon not noted/written down.

#29: Inadequate temperature control. Two dorm style refrigerators used in sushi bar area, merchandizers used in kitchen (in addition to True Refrigerators).

#37: Rice scoop stored in standing water at room temperature, 51 degrees F.

#41: Test strips unavailable and unused.

Re-Inspection:

Re-InspectionDate: Jul 06, 2017 Results: Crab meat, inserts on ice 43-45 F
Tuna, Display case, 39 F
Spicy Tuna Mix, Insert on ice, 46 F
Unagi, Sushi display case, 39 F
Spicy Tuna, Inserts on ice, 48 F

#19.REPEAT. Improper use of time as a control. Several potentially hazardous food items unmarked. (Per employee/staff doesn't work for warm items)
Correction: Develop time as a control plan that works/ applies to all foods, written required on site.

#21. REPEAT. Improper cold holding temperatures. Sushi bar items, not in case, stored in inserts on ice above required 41 F.
Correction: Maintain foods (PHF) at or below 41 F.

#41.REPEAT. Chlorine sanitizer test strips unavailable. (CDI- used mine, left some). Purchased PH strips.

Re-inspection required. Repeat red high risk violations # 19 and 21, exceed 45 points.
195.00 re-inspection fee to be assessed at time of re-inspection #2.

California Tacos B42096R - Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 5/30/2017 10 5 15 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#34- Wiping Cloths Properly Used, Stored
Shredded cheese, prep unit #2 bottom 45 degrees F
Chicken, hot holding 162 degrees F
Cut tomatoes, prep unit #1 top 40 degrees F
Refried beans, prep unit bottom 45 degrees F
Rice, hot holding 153 degrees F
Cut lettuce, prep unit #1 top 40 degrees F

#21: Improper cold holding. Foods in prep unit #2 above 41 degrees F. Shredded cheese 45 degrees F, tomato (whole) 45 degrees F, refried beans 45 degrees F.

#22: Prep unit #2 absent thermometer. Ambient temperature 51 degrees F.

#34: Wiping cloths stored on counters.

Carl's Jr. - 3816 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/30/2017 0 0 0 Turkey hot hold 135-161 degrees F
Large hamburger cook 155-171 degrees F
Pork ribs in walk in cooler 35 degrees F
Contact sanitizer 300 ppm quat
Sliced tomatoes in walk in 33 degrees F

No violations noted at time of inspection

Beau Leg Fish 'N' Chips - 8765 Tallon Lane SE Suite G

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/30/2017 75 18 93 #02- Food Worker Cards Current
#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Cooked noodles, counter 54 degrees F
Ribs, 2 door reach in 41 degrees F
Raw chicken & raw shrimp, prep unit top 40 degrees F
Catfish, fry basket 202 degrees F

#2: Food worker cards unavailable.

#4: Improper hand washing. Employee observed washing hands for less than required 20 seconds. Employees put gloves on after changing tasks without washing hands before gloves placed on.

#6: Inadequate hand washing facilities. Hand sink basin contained ice & food debris (used as a dump sink) and not stocked with proper towels.

#19: Room temperature storage of potentially hazardous foods. Covered noodles on counter 54 degrees F.

#21: Improper cold holding temperatures. Raw chicken in tubs 51 degrees F in bottom of prep unit.

#29: Inadequate equipment for temperature control. Protein prep unit ambient temperature 51 degrees F.

#34: Chlorine sanitizer less than required 50 ppm.

#37: In use utensils improperly stored. Bowls used as scoops for products (rice noodles).

#42: Sanitizer test strips unavailable.

RE-INSPECTION required due to number of violations

California Tacos B40372R - Harrison Ave / B40372R

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 5/30/2017 50 10 60 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Beans, hot hold 154 degrees F
Beef, hot hold 139 degrees F
Sliced tomatoes, prep unit top 47 degrees F
Mayonase, prep unit top 49 degrees F
Cheese, prep unit bottom 39 degrees F
Shredded lettuce, prep unit top 46 degrees F
Beef, 2 door reach in 39 degrees F
Head lettuce, 2 door reach in 40 degrees F

#4: Improper hand washing. Employee washed hands at 3 compartment sink. Employee placed gloves on without washing hands, sink unavailable.

#6: Inadequate hand washing facilities. Hand sink basin inaccessible, filled with waste and wares. Paper towel dispenser broken, not dispensing.

#21: Improper cold holding temperatures. Sliced tomatoes (prep unit top) 47 degrees F.

#22: Inaccurate thermometer used to take food temperatures.

#34: Wiping cloths (multiple) stored on counters.

#41: Sanitizer test strips unavailable.

Note: Observed drip/leak form truck, owner to investigate. Owner to evaluate pot/pan size and ability to proper wash, rinse sanitize on current sink.

Rumors Wine Bar - 203 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/26/2017 0 5 5 #29- Adequate Equipment for Temperature Control
hummis under counter <40 degrees F

#29: No refrigerator thermometer in under counter cooler- obtain and place where easily seen (I week)

note #1: "danby designer" is a none style black under counter cooler NOT meeting commercial cooler requirement. Repair if needed but ONLY replace with commercial grade cooler

note #2: dishwashing set=up (I prewash sink + commercial dishwasher) does not meet current code (3-comp sink minimum) this may be required when ownership changes

Brotherhood Tavern - 119 Capitol Way N.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Tavern 5/26/2017 5 5 10 #02- Food Worker Cards Current
#33- Potential Food Contamination Prevented
(No Perishables) under counter 2-door 40 F OK.

REPEAT #33. Still no cover for condiments. Like Lemon/Limes, etc.. on top of bar counter.
Correction: Purchase and Install in 1 week.

REPEAT #2: One bartender has no current food worker card.
Correction: Obtain by June 8, 2017. Retain copy in records.

Lucky 7 Food Store - 1026 East Fourth Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 5/26/2017 10 0 10 #21- Proper Cold Holding Temperatures
Outside air temperature 81 degrees F
1/2 gallon milk, walk in 44 degrees F

#21: In walk-in, gallon milk is 44 degrees F, between jugs. Air in cooler is 48 degrees F. Per worker, walk-in was "warmer" earlier in week, before repair on Wednesday. Maximum allowed is 41 degrees F.

You must immediately per order of Health Officer:
1. Remove all Darigold Products in door 12 except butter and place in other coolers.
2. Remove whip cream and eggs door 12 walk-in and place in another cooler immediately.

Follow up will be done.

Dingey's - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Unit 5/25/2017 0 0 0 New 3 door cooler in shed 40 degrees F
Remaining (one) home style cooler 37 degrees F
Soups, chowders (3), 141 degrees F

Note #23: Previously I did not mention that "eggs benedict" requires a "Consumer Advisory" statement next to it on menu, add this in one weeks time.

Frog Pond Grocery, Inc. - 2102 Capitol Way South

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 5/25/2017 0 0 0 Gal. milk "cold drink" 2-door 38 degrees F, ok
(no other coolers with perishable food)

no violations noted at time of inspection

German Diner - 8910 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/25/2017 0 0 0 Home made noodle, reach-in, 39 F
Cut lettuce, reach-in, 40 F
Cream cake, merchandiser, 40 F
Mushroom gravy, reach-in, 40 F
Mushroom gravy, stove top, 201 F

No violations noted during inspection.

Note: Ensure all foods are stored a minimum of 6 " off ground.

Note: Reviewed EIP, HW, BHC, Cooling.

Governors Cellar, The - 621 CAPITOL WAY S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/25/2017 10 0 10 #02- Food Worker Cards Current
#23- Proper Consumer Advisory Posted
walk-in meat cooler <39 degrees F, ok
"right" 1-door cooler (food) 39 degrees F, ok

#23: Add customer advisory to dinner menu for steak ( in one week)

#2: not food handlers card for all 6 workers- 2 missing cards- (1) obtain current cards by June 8, 2017, (2) e-mail copies to me by June 8th

note: cute 1/2 in off of food sink drain top pipe

Hands On Children's Museum - 414 Jefferson NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/25/2017 0 3 3 #37- In-use Utensils Properly Stored
soup warmer 142 degrees F, ok
customer case- sandwiches 38 degrees F max, ok
espresso milk- cooler 40 degrees F, max ok

REPEAT FROM 2016 #37: debris and build-up on ice scoop and scoop container-wash. Inform all staff to fully wash BOTH EVERY DAY

Note: per worker leftover soup is (ice) cooled at the end of the day (must stir every 15 mins until 41 degrees is reached). Eggs (hard boiled) are cooled, you must (1) complete "risk change" forms by June 5th 2017 and return. (2) Also be June 5th 2017 describe the new menu and process steps for all food items that you cook and cool (like soup and hard boiled eggs)

Note: Cooking and cooling of soup requires review of this added preparation steps, and cooling/reheating requires moving from a "medium" to "high" risk category, with somewhat higher yearly fee. (risk change agreement attached)

King Solomon's Reef Café & Lounge - 212 4th Ave E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/25/2017 25 0 25 #19- No Room Temperature Storage
Soup, wait staff area 154 degrees F
Walk-in, cheese 36 degrees F

#19: On cooks line (80+ degree F) gallon container of diced cooked potatoes was 59 degrees F in middle (placed on counter, outside of cooler) the maximum allowed is 41 degrees F. Correction: keep in refrigerator, don't have on counter, container returned to cooler.

#19: Also on counter shell eggs, 61 degrees F, leave no eggs, diced potatoes, etc on counter

Safeway Fuel Station #1952 - 4280 Martin Way E (Martin Way & College)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 5/25/2017 0 10 10 #33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
Parfait, merchandiser, 41 F

#33. Food not protected from potential contamination during storage. Chemicals and medicines stored above food in display.
Correction: Prevent potential contamination during storage, store chemicals separate, below and away from food.

Note: Gatorade display near door not protected.

#34. Improper sanitizer. Quat sanitizer less then 150 ppm in bottle.
Correction: Ensure quat sanitizer is made per manufacturers instruction (200 ppm) and is maintained as required changing every 4 hours or sooner if needed. (CDI-made).

Inferno's Brick Oven Pizza - 8825 Tallon Lane SE Suite I

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/24/2017 40 0 40 #04- Hands Washed As Required
#20- Proper Reheating Procedures for Hot Holding
Chicken wings, walk in 36-38 degrees F
Cheese sauce mix, prep unit #1 bottom 34 degrees F
1/2 & 1/2 bar 36 degrees F
Front prep unit #2 bottom, salad mix 39 degrees F
Front prep unit #1 top, spinach 37 degrees F
Chicken wing prep unit #1 bottom, wings 32 degrees F

#4: Improper hand washing. Employee put gloves on without washing hands.

#20: Improper reheating. Alfredo sauce (105 degrees F) and marinara sauce (95 degrees F) in hot hold well after 2 hours.

La Petite Maison - 101 Division Street NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/24/2017 40 10 50 #05- Proper Barriers Used To Prevent BHC
#06- Adequate Handwashing Facilities
#14- Raw Meats Away from RTE Food; Species Separated
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Shrimp, prep cooler 41 degrees F
Cooling potatoes, prep cooler 63 degrees F
Sous vide pork belly, walk in cooler 34 degrees F

#5: Employee observed using bare hands to plate potatoes. Potatoes discarded.

#6: Hand wash sink lacks hot water. Repair within 2 days.

#14: Raw, whole shell eggs stored over ready to eat foods in the walk in cooler. Eggs moved.

Note #16: Prep coolers are not appropriate for cooling foods.

Note #27: HACCP plan and variance required for sous vide and ROP specialty food processes. Submit HACCP plan to our office within 30 days.

#34: Wiping cloth sanitizer at 0 ppm chlorine.

#41: Sanitizer test strips unavailable.

EZ Foods Olympia - 4520 INTELCO LOOP SE BLDG 4

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Caterer Only 5/24/2017 0 0 0 Shredded lettuce cooled in 2 inch pan, walk in 38 degrees F

Note: A permit category change may be necessary due to the cooling of foods. Enclosed is a risk category change form.

Applebee's - 525 Sleater Kinney Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/24/2017 0 0 0 Chicken breast, cooked 165-171 degrees F
Diced chicken, top of prep 38 degrees F
Pico de gailo, top of prep 39 degrees F
Chicken wings, cooled in walk in 36 degrees F
Contact sanitizer at 300 ppm quat
Dish wash machine rinse temp 168 measured

No violations noted at time of inspection.

Mediterranean Breeze - 2302 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/24/2017 10 10 20 #02- Food Worker Cards Current
#14- Raw Meats Away from RTE Food; Species Separated
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Alfredo/ 3-door prep. cooler 37 F
Sausage/ pizza prep. cooler 41 F
Rice/ produce 40 F
Rice/ rice cooker 162 F
Chicken doner cooked on spit 167-205 F
Beef Doner cooked in skillet 160-180 F

REPEAT #14: Raw chicken in meat walk-in cooler over raw beef. Raw meats must be stored to prevent cross contamination (raw chicken on bottom shelf, then beef, then seafood. Corrected: Chicken moved. PIC given "Raw Meat Storage" fact sheet.

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

REPEAT #40:. Open can of Tomato paste observed in produce walk-in cooler stored in original can. Correction: move tomato paste to a food-grade container.

#42. Ice machine observed with some mold growth. Correction: increase cleaning frequency.

Note #23: If serving meats cooked to a customers preference (med-rare) provide a consumer advisory on your menu.

NOTE: Thank you for the many improvements since the last inspection. Excellent hand washing and glove use was observed throughout the inspection.

Costco Wholesale - 1470 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Samplers / WDS vendor 5/23/2017 25 0 25 #04- Hands Washed As Required
Jalapeno popper, out microwave 167 degrees F

#4: Improper hand washing. Employee placed sanitizer on hands after washing hands before placing on gloves.
Food Court Deli 5/23/2017 25 5 30 #04- Hands Washed As Required
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Tomato ham sandwich, out of oven 165 degrees F
Sausage, prep unit top 39 degrees F
Chili, soup warmer 192 degrees F
Pizza, hot hold unit 137-148 degrees F


#40: Bowl used as scoop, no handle. Provide handled utensil.

#4: Improper hand washing. Employees observed placing gloves on without washing hands first. Employee observed washing hands for less than required 20 seconds.
Bakery 5/23/2017 25 0 25 #04- Hands Washed As Required
Milk, walk in 38 degrees F
Wrapped butter cream, walk in 56 degrees F (food prep temp control)

#4: Improper hand washing. Employees observed washing hands for less than required 20 seconds.
Deli 5/23/2017 0 0 0 Roasted chicken, hot hold case 173 degrees F
Salad, display case 41 degrees F
Chicken, walk in 38 degrees F

No violations noted at time of inspection
Grocery Stores and Confectioneries 5/23/2017 10 0 10 #21- Proper Cold Holding Temperatures
Milk, display cooler on floor 34 degrees F
Cheese snack mix, receiving 38 degrees F
Salad mix, produce walk in 40 degrees F
Sausages, floor "coffins" 46-47 degrees F

#21: Improper cold holding. Packaged sausages stacked 3 inches high, 46-47 in floor display "coffin" refrigerated unit.
Meat Market 5/23/2017 25 2 27 #04- Hands Washed As Required
#49- Adequate Ventilation, Lighting; Designated Areas Used
Hamburger, meat display 36 degrees F
Chicken, meat display 38 degrees F
Scallops, walk in 28 degrees F

#4: Improper hand washing. Employee washed hands for less than required 20 seconds.

#49: Light out in walk in . Repair/replace.

Curry House Cuisine of India - 8765 TALLON LN NE STE H

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/23/2017 65 13 78 #05- Proper Barriers Used To Prevent BHC
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
Chicken curry, prep top unit 44-48 degrees F
Rice, rice cooker 157 degrees F
Chicken, freezer (frozen)
Lam curry, prep unit top 44-48 degrees F
Cheese Pakora, walk in 38 degrees F
Tandori chicken, walk in 40 degrees F

#5: Bare hand contact with ready to eat food. Tandori oven bread handled after cooking with bare hands.

#16: Improper cooling. Tandori chicken cooked 05/22/2017 in plastic insert, 2" inches above rim of insert covered in plastic wrap 46-47 degrees F. Vegetable stock base sauces 46-48 degrees F, prepared 05/22/2017.

#21: Improper cold holding temperatures. Lamb curry 44-48 degrees F, Chicken curry 44-49 degrees F, cooked vegetables 45-46 degrees F, sauces 46-54 degrees F.

#22: Accurate thermometer not provided/used.

#29: Inadequate equipment for temperature control. Facilities only food prep table not properly function to maintain required food safety temperatures, ambient temp of unit 50-51 degrees F.

#34: Sanitizer not made at time of inspection.

#37: In use utensils stored in pot at 107 degrees F in standing water.

Dairy Queen - 19742 OLD 99 HWY SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/23/2017 0 0 0 Sliced and chopped tomatoes, top of bot prep fridges, 36-39 F
Chili sauce, HH steam table, 135-157 F
4:1 hamburger cooked 155-168 F
Chicken tenders, cooked, 165-203 F
Contact sanitizer, 200 ppm quat.

Note Only: Test strength of quat sanitizer at least hourly and before new solution is dispensed.

Well maintained facility.

Hotel RL - 2300 Evergreen Park Drive

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/23/2017 40 13 53 #02- Food Worker Cards Current
#05- Proper Barriers Used To Prevent BHC
#21- Proper Cold Holding Temperatures
#37- In-use Utensils Properly Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#43- Nonfood-Contact Surfaces Maintained and Clean
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Pasta, 2 door reach in cooler 41 degrees F
Garlic butter, 2 door reach in 40 degrees F
Yogurt, downstairs walk in 41 degrees F
Soup, wells hot hold unit 164 degrees F
Marinara, hot held on stove 186 degrees F
Marinara, steam table 158 degrees F

#2: Several employee FWC's have expired. Obtain & email within 2 weeks time.

#5: Employee observed touching bread with bare hands.

REPEAT #21: Foods in several coolers above 41 degrees F. PHF's in 3 door prep and 2 door reach in discarded and all foods in up stairs walk in cooler moved to lower walk in cooler.

REPEAT #37: Ice scoops observed being stored on top of ice machine. These need stored in a cleanable container.

REPEAT #42: Ice machine observed with mold accumulation.

#43: Door seals damaged in several coolers.

#48: Facility observed with damaged floors and accumulated food debris around equipment.

McDonald's - 19734 OLD 99 HWY SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/23/2017 0 0 0 4:1 cook 155-167 degrees F
Grilled chicken 149-165 degrees F
Chicken nugget cook 165-201 degrees F
Scrambled egg product in walk in 40 degrees F
Contact sanitizer 50 ppm chlorine

No violations noted at time of inspection.

Koibito Japanese Restaurant - 1707 Harrison Avenue NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/22/2017 95 8 103 #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
#21- Proper Cold Holding Temperatures
#39- Single-Use and Single-Service Articles Properly Stored, Used
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Salmon, right sushi cooler 40 degrees F
Diced tomato, prep cooler 38 degrees F
Crab, walk in cooler 38 degrees F
White rice, rice cooker 203 degrees F
Miso soup, soup hot hold 193 degrees F
Chicken teriyaki cooked on grill 168 degrees F

REPEAT #4: Employee observed hand washing in 2 comp sink for less than 5 seconds.

#5: Employee observed handling ready to eat tempura shrimp without gloves or barriers.

#6: Wait station hand wash sink used for filling pitchers, rinsing dishes and hand washings.

#14: Raw meats observed being stored over ready to eat salad dressings in walk in cooler.

#19: Eel in toaster oven for 1+ hour at 70-71 degrees F. Approx 12 pieces of eel discarded.

#21: Fish in left & right sushi cooler and foods on ice in sushi bar between 42-45 degrees F.

#39: Single use gloves observed being used multiple times.

#42: Ice machine observed with accumulated mold growth.

Re-Inspection:

Re-InspectionDate: Jun 05, 2017 Results: Salmon (L) Sushi cooler 41 F
Shrimp (R) Sushi cooler 41 F

Several violations from the May 22 2017 inspection have been corrected:

#5. No bare hand contact observed.

#6. Wait station sink used for hand washing.

#14. Raw meats properly stored

#19. No room temperature storage observed.

#21. Sushi coolers maintaining 41 F or below.

#42. Ice machine clean.

Several violations have not been corrected:

REPEAT #4. Employees observed hand washing without soap for less than 10 seconds. Employee observed rinsing single-use gloves in 2-compartment sink.
Corrected: employees directed to hand wash for 20 seconds with soap and hot water. Employee directed to remove gloves and hand wash.

REPEAT #39. Single-use gloves observed being rinsed, and re-used.
Correction: re-train on proper hand washing and glove use.

2nd Re-inspection required at which time ALL violations must be corrected
Will occur within 2-weeks.

Re-InspectionDate: Jun 21, 2017 Results: Eel in sushi cooler 41 degrees F
Ahi tuna in sushi cooler 41 degrees F
Crab in walk-in 39 degrees F

All violations from the 22 May 2017 routine inspections have been corrected

Note #16: Par-cooked chicken in cooler 4-6" deep and covered in plastic wrap at 119-120 degrees F. All cooling must be done using and approved method. CORRECTED: chicken transferred to 2"pans and put in walk-in cooler. For par-cooked chicken that will be served for dinner service, consider fully cooking and hot holding OR cooking the day before and allowing to fully cool ( to 41 degrees F or below) in the walk-in. PIC given 'approved cooling methods' factsheet.

McDonald's - 2611 West Harrison

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/22/2017 0 0 0 Sliced tomato, cold hold drawers 39 degrees F
Salsa, 4 door reach in 38 degrees F
Lettuce, walk in cooler 41 degrees F
McChicken, hot hold drawers 168 degrees F
Egg, hot hold drawers 152 degrees F
Hamburger cooked on grill 184-196 degrees F

No violations noted at time of inspection.

Braganza Tea - 625 Black Lake Blvd #J16

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Specialty Drinks 5/22/2017 0 0 0 Chai tea, front 1 door 38 degrees F
Milk tea, 3 door cooler 39 degrees F
Match milk-tea, 3 door cooler 38 degrees F
Milk, back stock 1 door 37 degrees F
Smoothie mix, back stock 1 door 38 degrees F
100 ppm chlorine sanitizer

No violations noted at time of inspection.

Note: Designate a bottom shelf in a cooler for employee food storage.

Phoebe's Pastry Cafe on Division - 106 DIVISION ST NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 5/22/2017 10 8 18 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#37- In-use Utensils Properly Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Chicken, walk in cooler 39 degrees F
Quiche, curved display cooler 41 degrees F
milk, 1 door reach in 39 degrees F
Tomato soup, soup hot hold 168 degrees F
Mozzarella, 3 door reach in 42 degrees F
Pastrami, 3 door reach in 43 degrees F

#21: Foods in 3 door reach in cooler between 42-43 degrees F. Must be held at 41 degrees F or below. Cooler adjusted and below 41 degrees F by the end of inspection.

#22: Thermometers available unable to evaluate internal food temps for cold holding (50-550 degrees F).

#37: Ice cream scoop stored in 67 degrees F stagnant water. Utensils must be stored properly when in use.

#42: Ice machine observed with some mold growth.

Note: Exterior shed added and used to store chemicals and paper products.

Pizza Annex - 1005 Capitol Boulevard S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/19/2017 10 0 10 #21- Proper Cold Holding Temperatures
salad 2-door cooler 39 degrees F, ok

#21: like last year all food in top of pizza prep cooler is too warm, 44-45 degrees F ( diced tomatoes). 41 degrees is maximum. You must IMMEDIATELY transfer foods to bottom of cooler, repair immediately, call when repaired.

note: sometimes these old coolers are not repairable as they were made for 45 degrees ( not 41 degrees)

Taco Bell #31337 - 3815 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/19/2017 0 0 0 Mashed beans, HH in steam table, 135-157 F
Taco meat, HH in steam table, 135-160 F
Diced tomatoes, top of prep cooler, 37 F
Contact sanitizer, DW sanitizer, 50 ppm chlorine.
Diced Chicken in walk-in cooler, 39 F
Sausage, top of pizza prep, 37 F

Well organized facility.

Tumwater Deli Mart - 6131 Capitol Boulevard S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/19/2017 10 0 10 #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
various burritos, taquitos, pocket foods hot holding in display case 135-159 degrees F
merchandiser with packaged foods 34 degrees F

#26: various foods such as burritos, taquitos, and similar determined to be leftover and cooled found for sale in merchandiser. foods here can not be cooled and offered for re-sale. discard and discontinue.
Grocery Stores and Confectioneries 5/19/2017 0 5 5 #33- Potential Food Contamination Prevented
milk in walk-in cooler 37 degrees F

#33: eggs in walk-in display cooler must be located below all other food items such as milk and other packaged foods

electric service panels clear and accessible

Zoe Juice Bar - 120 TURNER ST NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Specialty Drinks 5/19/2017 25 0 25 #19- No Room Temperature Storage
Bagged spinach, 2-door cooler, < 40 F OK
Round "cold press" bottles, customer cooler on R, 40 F max, OK

#19. Part full "almond beverage" unsweetened on counter was 67 F, maximum is 41 F after opening.
Correction: Refrigerated, out one hour.

Keep perishable foods in refrigerator.

Taco Time - 3501 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/18/2017 0 7 7 #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#48- Physical Facilities Properly Installed, Maintained, Cleaned
sliced tomatoes to of prep 39 degrees F
diced chicken in steam table 135-157 degrees F
cooled mashed beans in walk-in 39 degrees F

#40: pails or buckets for original food containers must not be re-used for direct food contact that is re-used they can not be thoroughly cleaned. Obtain containers approved for food use and contain proper marking for food use such as NSF

#48: There is a gap between the coving tile and wall tile where a repair was made outside the walk-in cooler. Complete in 4 weeks.

Vic's Pizzeria - 233 Division Street NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/18/2017 30 0 30 #04- Hands Washed As Required
#21- Proper Cold Holding Temperatures
Ham, walk in cooler 40 degrees F
Sliced tomatoes, pizza prep 36 degrees F
Spinach, 2 door salad prep 40 degrees F
Pizza, cooked in oven 203 degrees F
Quinoa salad, 2 door reach in 41 degrees F
Quinoa salad, front display cooler 44 degrees F

#4: Multiple employees observed beginning food prep after working at the register and without hand washing.

#21: Quinoa salad in front display cooler 44 degrees F and covered in wrap. Salad was made this morning.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 5/18/2017 0 0 0 Ambient dairy cooler 34 degrees F
Ambient meat cooler 32 degrees F
Ambient produce cooler 34 degrees F
Ambient walk in 40 degrees F
Ambient cheese cooler 32 degrees F

No violations at time of inspection.

Target #1355 - 665 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/18/2017 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Chicken tenders baked 165-173 degrees F
Hotdogs on roller 135-141 degrees F
2 door Traulsen diced chicken 36 degrees F

#41:Quat sanitizer dispenser produces solution approximately greater than 400 ppm. Proper strength in between 200-300 ppm quat. You can dilute this solution with added water and use test paper to assume proper concentration

Starbucks #383 - 700 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/18/2017 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Under counter milk fridge 38 degrees F
Under counter milk fridge 37 degrees F
2-door true 39 degrees F
Sandwiches in open display case 37 degrees F
Contact sanitizer 300 ppm quat
Dish Wash Machine sanitizing rinse 169 degrees F, measured

#41 obtain thermal test strips for dishwash machine or temperature holding thermometer. Obtain in 180 days

Establishment is well maintained

Sea Blossom Seafoods - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Market Stall 5/18/2017 0 0 0 Smoked fillets, iced 40 degrees F
Salmon whole, iced 37 degrees F

Note #29: You may not have been told that a probe style thermometer is required to monitor your iced display.

Olive Garden Restaurant #1448 - 2400 Capital Mall Drive S.W.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/18/2017 10 5 15 #21- Proper Cold Holding Temperatures
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Chicken meatball, walk in 33 degrees F
Diced tomato, cook line prep 38 degrees F
Lettuce, salad cooler 41 degrees F
Chicken, cooked on grill 176-187 degrees F
Marinara sauce, steam table 156 degrees F
Soup, wait station steam table 182-189 degrees F

REPEAT #21: Several foods (pasta 6 drawer cook line cooler, 1/2 & 1/2 in 1 door reach in) between 43-48 degrees F. Coolers adjusted, foods moved to other refrigeration.

#21: Several foods maintained on ice between 44-48 degrees F. Additional ice added or food moved to refrigeration.

#42: Clean metal pans observed with plastic and food debris not removed during ware washing.

Lu Hall Kitchen - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/18/2017 0 0 0 Hot water, hand sink 119 degrees F


Note #1: Thank you for bigger hot water heater, 40+ gallons

Note #2: Thank you for commercial refer/freezer "True" brand replacing home style equipment.

Note #32: You may not have been informed that window screens are needed for pest control, 2 windows open. Install screens.

Note #3: Present user (nut roaster) will be told not to keep door unlocked when absent.

Note #4: Present equipment includes 4 door "True" refrigerator/freezer, home style double wall oven, home style stove, 3 comp sink with one drain board, and large stainless work table and hand sink.

Emperor's Palace - 7321 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/18/2017 50 5 55 #04- Hands Washed As Required
#16- Proper Cooling Procedures
#34- Wiping Cloths Properly Used, Stored
1/2 & 1/2, bar reach in 40 degrees F
Pork, walk in #1 42-45 degrees F
Bean sprouts, prep unit bottom 37 degrees F
Soup, soup warmer 167 degrees F
Rice, walk in #2 43 degrees F
Cooked fish, prep unit top 37 degrees F
Egg foo young, walk in #2 40 degrees F

#4: Improper hand washing. Employee washed hands at food prep sink. Employee washed hands without soap for less than 20 seconds.

#16: Improper cooling. Multiple bus tubs of cooked pork pieces 42-45 degrees F. Pork 6-10 inches deep (extending above rim of bus tubs), cooked 05/17/2017. Rice, covered, in walk in 43-44 degrees F, cooked 05/17/2017. Voluntarily discarded.

#34: Multiple wiping cloths (10+) stored on counters.

RE-INSPECTION due to points in excess of 45 points waived (approved by supervisor) due to improved active managerial control of risk factors. Follow up to be conducted to verify training and proper methods.

Sound Fresh Clams & Oysters - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Market Stall 5/18/2017 0 0 0 Oyster 1/2 shell, display only on ice 39 degrees F
Canned oysters on ice 37 degrees F

Good, no violations noted at time of inspection.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/18/2017 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Egg roll, hot held on skillet 165-177 degrees F
Egg roll, cooked in oven 192-208 degrees F
Ambient, cooler with egg rolls 30 degrees F
Ambient, back stock cooler 40 degrees F

#41: Chlorine sanitizer test strips unavailable. Test

McDonald's - 2430 93rd Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/17/2017 0 0 0 4:1 cook 155-163 degrees F
10:1 cook 155-160 degrees F
can bacon(pre-cooked) heated 140-143 degrees F
dishwashing sanitizer at 300 ppm quat
grilled chicken cook 165-179 degrees F
salads in 2 door by handsink 37 degrees F
contact sanitizer 50 ppm chlorine

no item needed well maintained facility

Coffee Central - 7141 Cleanwater Lane

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/16/2017 0 8 8 #34- Wiping Cloths Properly Used, Stored
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
sandwiches in 2 door merchandiser 36 degrees F
milk in u/c beverage air 39 degrees F
2-door home grade fridge in store room 38 degrees F

#34: wiping towel used on steaming wand had no sanitizer content. Sanitizer store, rinse, and return wiping towel to sanitizer solution

#38: milk pitchers shall not be rinsed in hand wash sink. Store in-use pitchers in refrigerator, and or fully clean and wash every four hours

TESC - Greenery - CAB Building 1st Floor

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/16/2017 45 0 45 #02- Food Worker Cards Current
#14- Raw Meats Away from RTE Food; Species Separated
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
pasta / walk-in cooler 36 F
egg / 2-door TRAULSEN reach-in 39 F
beans / salad bar 38 F
rice / service line hot hold 157 F
soup / crescor hot hold 171 F
beef stir fried on grill 165-190 F
paella gluten sol. hot hold 117-125 F
carne asada / service line hot hold 115 F
cooked chicken / pizza prep cooler 46 F '
marinara / pizza prep cooler 45 F
quinoa salad / gluten solution salad bar 50 F
chicken salad / gluten solution salad bar 51 F


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

#14. Raw whole shell eggs in walk-in cooler above ready to eat (RTE) foods. Raw meats and eggs must be below or away from RTE foods.
Corrected: eggs moved

#17. Paella in gluten solution hot hold unit and care asada in service line hot hold below 135 F. Hot held foods must be maintained at 135 F or above.
Corrected: Foods voluntarily discarded.

#21. Foods in pizza prep cooler (from the upper section) between 45-46 F. Foods in gluten solution salad bar between 50-51 F. All PHF's must be maintained at 41 F or below for cold holding.
Corrected: Foods moved to walk-in cooler. PIC will evaluate pizzas prep cooler top. Salad bar cooler had water added to the fill-line.

Safeway #1464 - 3215 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 5/16/2017 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
#48: Hole in building by trash shoot and door seals around loading bay damaged. Physical facilities should be maintained to prevent pest entry. CORRECTION: seal hole and replace door seals.

All refrigeration temps below 41 degrees F
Produce Cutting Area 5/16/2017 10 0 10 #06- Adequate Handwashing Facilities
honeydew walk-in 41 degrees F
ambient open display coolers 41 degrees F
200 ppm QT

#6: Hand wash sink lack hot water and paper towels. All hand wash sinks must be fully stocked with hot water, soap, and paper towels. CORRECTION: restore hot water to handwash sink and replace paper towel dispenser.

note: no food prep. observed at time of inspection

Honey Baked Ham & Café - 2915 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 5/15/2017 5 0 5 #21- Proper Cold Holding Temperatures
ham soup, hot hold, 203 F
cheddar broccoli soup, hot hold, 143 F
potato salad, 2-door cooler, 39 F
turkey, 2-door prep, 40 F
ham, 2-door prep, 41 F
turkey, walk-in cooler, 41 F

#21. Ham in walk-in cooler between 41-43 F. All PHF's must be cooled properly and maintained at 41F or below.
Corrected: foods uncovered and allowed to finish cooling. Cool hams after glazing to 41 F before packaging.

Taco Time - 8208 Quinalt Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/15/2017 30 0 30 #04- Hands Washed As Required
#21- Proper Cold Holding Temperatures
Chicken, stove top 171 degrees F
Salsa, walk in 40 degrees F
Beans, hot hold line 153 degrees F
Cut tomatoes, prep line 39 degrees F
PHF near glass doors into walk in 42-45 degrees F
Cut cabbage, walk in 44-45 degrees F

#4: Improper hand washing. Employees observed washing hands for less than required 20 seconds. Employees observed placing gloves on without washing hands after changing tasks.

#21: Improper cold holding, PHF's in walk in greater than 41 degrees F, breaded shrimp 42-44 degrees F, guacamole 44 degrees F, taquitos 43-44 degrees F, cut cabbage 44 degrees F.

Route 99 Coffee House - 8433 OLD 99 HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 5/15/2017 0 0 0 Milk in 2 door under counter 39 degrees F
Contact sanitizer 50 ppm chlorine

No items noted at time of inspection

Chevron #1126 - 1601 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 5/15/2017 0 0 0 1/2 & 1/2, dispenser 37 F
Egg Salad sandwich, grab n go 38 F (IR)
Milk, dairy cooler 38 F (IR)

No violations noted during inspection

Lucky Lunchbox, The - 500 LILLY RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 5/15/2017 0 0 0 Soup, hot holding 165 degrees F
Sliced tomatoes, top of prep fridge 39 degrees F
House style fridge 38 degrees F
Milk in under counter milk fridge 37 degrees F
Sandwiches in display case 38 degrees F
Contact sanitizer 50 ppm chlorine

No items noted at time of inspection

Mud Bay Coffee Company - 1600 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/15/2017 30 3 33 #04- Hands Washed As Required
#21- Proper Cold Holding Temperatures
#39- Single-Use and Single-Service Articles Properly Stored, Used
milk / 2-door SILVERKING cooler 42-45 F
cream / 2-door SILVERKING cooler 43 F
ambient / "Naked" open cooler 41 F
smoothie mix / 2-door RANDELL cooler 41 F
ambient / backstock cooler 37 F
ambient / 1-door cooler 38 F

#4. [Modified after inspection] Employee observed to take payment then put on gloves to handle breakfast burrito without first washing hands.
Correction: Hands must be washed before putting on gloves to handle food.
Clarification: Hands do not need to be washed between taking payment and making beverages or using utensils to handle food items, such as muffins.

2nd REPEAT #21. Foods in 2-door SILVERKING reach-in cooler between 42-45 F. All potentially hazardous foods (PHF's) must be maintained at 41 F or below.
Correction: Adjust unit or have unit serviced to maintain 41 F. Email a copy of repair receipt within 1-week. Failure of this unit to maintain 41 F will require replacement with a commercial equivalent.

#39. Unwrapped single- use straws displayed in a cup that may result in contamination.
Correction: purchase wrapped straws or use with a straw dispenser.

Arby's #1866 - 2528 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/15/2017 5 3 8 #21- Proper Cold Holding Temperatures
#43- Nonfood-Contact Surfaces Maintained and Clean
beef on slicer / hot held 165 F
beef roast / ALTO-SHAM 150 F
sliced tomato / 2-door prep. 41 F
brisket / walk-in cooler 41 F
hash brown / 2-door cooler 40 F
roast beef / 2-door prep. 43-*45 F

#21. Foods in 2-door prep. cooler (roast beef +pork belly) 43-45 F. All potentially hazardous foods must be maintained at 41 F or below.
Corrected: Foods voluntarily discarded.

#43. Floor around water heater and soda syrups accumulated with debris.
Correction: Increase cleaning frequency.

7-Eleven #35533H - 910 HENSLEY ST NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/15/2017 65 10 75 #02- Food Worker Cards Current
#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#29- Adequate Equipment for Temperature Control
#34- Wiping Cloths Properly Used, Stored
Breakfast sandwiches (PHF), hot hold case 99-109 degrees F
Cheese sauce, dispenser 151 degrees F
Pico de Gallo, condiment station 39 degrees F
Burger tornado, roller 151 degrees F

REPEAT #4: Improper hand washing, employees washed hand for less than 20 seconds.

REPEAT #6: Inadequate hand washing facilities, multiple hand sinks unstocked.

#2: Wa food worker cards unavailable upon request.

REPEAT #17: Improper hot holding temperatures. PHF's in hot hold case 99-109 degrees F.

#29: Inadequate equipment for temperature control. Hot hold case in disrepair, temperature panel malfunctioning/inoperable, unable to adjust (not working).

REPEAT #34: Sanitizer not made at time of inspection. Sanitizer absent, not present in store, supplies "out", bottle 0 ppm.



Re-Inspection:

Re-InspectionDate: Jul 07, 2017 Results: Pizza in hot holding case 139 degrees F
Chicken tenders in hot holding case 141 degrees F
Taquitos in hot holding case 161 degrees F

#34: Sanitizer not made at time of inspection. CORRECTION: prepare and maintain sanitizer as required, changing/making every 4 hours or sooner ( CDI-made)

Mayan Family Mexican Restaurant - 4520 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/15/2017 25 5 30 #05- Proper Barriers Used To Prevent BHC
#34- Wiping Cloths Properly Used, Stored
Chicken breasts cooked, 165-181 degrees F
Mashed beans hot holding in steam table 135-163 degrees F
Shredded lettuce top of prep, 40 degrees F
Beef cooked to 145-177 degrees F
Beans cooked at 2 inches, walk in 39 degrees F
Dish wash sanitizer 50 ppm chlorine

#5: Bartender was slicing limes using bare hands. These ready to eat food items (beverage garnishes) must be handled with gloved, washed hands and served using utensils, toothpicks, etc, etc.

#34: Contact sanitizer had no sanitizer (Quat). Sanitizer dispenser supply was empty.

7-Eleven #35533H - 910 HENSLEY ST NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 5/15/2017 0 0 0 Milk, milk section of walk in cooler 41 degrees F
Cut melon, grab n go display 39 degrees F
1/2 & 1/2, Dispenser 37 degrees F

No violations noted at time of inspection.

Chevron #1126 - 1601 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/15/2017 0 0 0 Chicken Taquito, hot hold case, 151 F (IR)
Taquito, walk-in 27 F

No violations noted at time of inspection.

Hot Babe - Hot Sauce - Olympia Farmers Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Olympia Farmers' Market Booth 5/13/2017 5 0 5 #22- Accurate Thermometer Provided for PHF
Hot sauce cooler 40 degrees F
Display, hot sauce iced 37 degrees F

#22: No thermometer, purchase by tomorrow.

Arepa Latin Street Food - 510 S Capitol Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 5/12/2017 0 0 0 Sliced tomato, open top cooler 39 degrees F
Hot pulled pork, warmer 155 degrees F

Note: Black beans and meat are cooked and cooled at commissary.

Encore Tea Bar - 116 5TH AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/12/2017 0 0 0 No refrigerated foods. Cooler empty.

Note: Hot tea area closed: owner to submit remodel plans before construction begins.

Note: Owner to find and provide cover for unwrapped chocolates in chocolate/dry tea area. (self-serve, only for "girls night out" today).

On Point Pizza - 3440 SOUTH BAY RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/12/2017 0 0 0 Pizza, hot case, 141 F OK
Make case, ham, sliced tomatoes on top 37 F OK

Good, None noted at time of inspection.

Note: Now delivering on busy nights.

Silvers Saloon LLC - 2752 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/12/2017 35 5 40 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Beef stew in walk in, cooling 77-95 degrees F
Chili in steam table 135-163 degrees F
One pound hamburgers cooked to 155-179 degrees F
Glassware wash machine at 50 ppm chlorine
Contact sanitizer 300 ppm quat

#16: Very large pan of beef stew cooling in walk in cooler with food depth at greater than 4 inches.

#21: Sliced tomatoes, whole leaf lettuce, chopped lettuce, par cooked diced bacon at temps of 42-45 degrees F in top of prep fridge.

#34: In use wiping towels did not have any sanitizer content (quat).

Starbucks #381 - 550 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/12/2017 0 0 0 All behind counter coolers 37-39 degrees F
2 door sandwich cooler 35 degrees F

Part full 1/2 & 1/2 self serve is 60 degrees F. While not a food safety violation, it was discarded and replaced as a precaution.

Yukio's Teriyaki - 3430 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/12/2017 50 8 58 #16- Proper Cooling Procedures
#19- No Room Temperature Storage
#29- Adequate Equipment for Temperature Control
#30- Proper Thawing Methods Used
Tray of chicken, 48 degrees F
Cooked beef in 2 door reach in 39 degrees F
Final cook temp of chicken 165-193 degrees F
Contact sanitizer 50 ppm chlorine

#16: Large amount of par-cooked chicken heaped up on food tray cooling in 2 door reach in. Pre-pared this morning. Food depth must be 2 inches to quickly cool, corrected by dividing among three additional trays.

#19: Large bowl and colander of chopped lettuce at room temperature. Must keep cut leafy greens at 41 degrees F or below. Corrected, divided and moved to reach in.

#30: Two and half boxes of egg rolls thawing on shelf. Must thaw these in refrigeration. Corrected, moved to reach in fridge.

#29: Not enough refrigeration equipment for volume of food being prepared.

Re-Inspection:

Re-InspectionDate: May 26, 2017 Results: Large upright Atosa # 8505 36 F
Cooked chicken, 2-inch depth 37 F

Atosa prep 32 F
Lettuce 35 F

6 new 2-inch pans.

No items noted at time of inspection.

Thank you for addressing and correcting items from previous inspection on 5-12-2017.

Bearista's Den - 6715 Henderson Boulevard

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/11/2017 0 0 0 Viking milk fridge 33 degrees F
Contact sanitizer 50 ppm chlorine

No items noted at time of inspection

Jay's Farmstand - 4315 Harrison

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/10/2017 20 5 25 #14- Raw Meats Away from RTE Food; Species Separated
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#31- Food Properly Labeled
Ambient, meat cooler 34 degrees F
Ambient, dairy cooler 37 degrees F
Ambient, walk in cooler 41 degrees F
Ambient, curved display cooler 41 degrees F
Ambient, open display cooler with salsa 47 degrees F

#14: Raw chicken observed in walk in cooler over ready to eat foods. Chicken moved.

REPEAT #21: Open display cooler ambient temp 47 degrees . Foods moved. Have unit serviced/repaired within 1 week and email receipt.

#22: Several coolers observed without monitoring thermometers. Obtain and place in each cooler.

#31: Packaged/repackaged product (ex papaya) must be properly labeled and portioned in an approved food preparation area.

5th Avenue Fitness - 505 Plum Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/10/2017 0 0 0 Ice cream mix, homestyle cooler 39 degrees F

Note: To meet current codes, you may repair the home style refrigerator/freezer. But replace only with a non-homestyle, commercial cooler.

Chinatown Café 8 - 1908 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/10/2017 15 0 15 #01- PIC Certified by Accredited Program or Compliance with Code
#06- Adequate Handwashing Facilities
All hot display foods 142 degrees F
Left 2 door cooler 40 degrees F

#1: Worker did not know that cooling pork in the cooler requires it be uncovered while cooling.

#6: No cold water at hand sink, turn cold water on immediately! Hot water alone is too hot.

Cebu Restaurant - 9410 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/9/2017 15 7 22 #06- Adequate Handwashing Facilities
#14- Raw Meats Away from RTE Food; Species Separated
#34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Raw pork, standing 2 door reach in 38 degrees F
Flan, glass 1 door reach in 38 degrees F
Lumpia, small fryer 180 degrees F
Cut cabbage mix, standing 2 door reach in 40 degrees F
Pickled vegetables, glass 1 door reach in 38 degrees F
Rice, rice cooker 158 degrees F

#34: Sanitizer not made at time of inspection.

#6: Inadequate hand washing facilities, restroom absent hot water & other areas too.

REPEAT #14: Raw chicken stored above beef, whole shell raw eggs above ready to eat foods.

#48: Physical facilities not properly cleaned. Floors, walls, ceiling dirty with built up food debris/residue.

Don's E-Z Stop - 1408 North Bethel

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 5/9/2017 0 0 0 Gal. milk, walk-in 41 degrees F, ok
"Round" milk, walk-in 44 degrees F -per owner defrost cycle ending, ok

-good-
No violations at time of inspection

Jasmine - 4315 6TH AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/9/2017 25 13 38 #16- Proper Cooling Procedures
#29- Adequate Equipment for Temperature Control
#30- Proper Thawing Methods Used
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
Par-cooked chicken top of prep fridge 39 degrees F
Tofu lover area prep fridge 37 degrees F
Chicken cooked 165-177 degrees F
Contact sanitizer dish wash machine at 50 ppm chlorine

#16: Par-cooked chicken cooling at 3" + food depth in home style refrigerator.

#29: Home style refrigerator shall be replaced in 90 days.

#30: Four bags of chicken thawing on top of tub sink.

#32: Back door of kitchen propped open allowing fly entry. Provide screen or keep closed.

Quality Food Centers #126 - 4775 Whitman Lane SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 5/9/2017 0 0 0 3 door reach in 33 degrees F
Pastry display 27 degrees F
Cheesecake in open display 36 degrees F

No items noted at time of inspection.
Grocery Stores and Confectioneries 5/9/2017 0 0 0 Open dairy display case 34 degrees F
Egg refrigerator 37 degrees F
Bagged cut greens open display 33 degrees F
Cut melons in open display 34-39 degrees F

No items noted at time of inspection
Meat Market 5/9/2017 0 0 0 Walk in coolers 34, 35 degrees F
Salmon on open display 34 degrees F
Open display cases, 30, 27 & 28 degrees F

No items noted at time of insepction

Safeway #1173 - 1243 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 5/9/2017 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Cheese cake, island display 36 degrees F
Filling cream (PHF), walk in 37 degrees F

#48: Bakery ceiling and walls dirty with build up food residue. Clean and maintain.
Meat Market 5/9/2017 0 0 0 Shrimp, display cooler 36 degrees F
Chicken, display bunker 37 degrees F
Packaged beef, walk in 40 degrees F
Packaged meats, display 39 degrees F

No violations noted at time of inspection.

TESC - Einstein Bagels - Seminar II Building

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/9/2017 5 8 13 #21- Proper Cold Holding Temperatures
#37- In-use Utensils Properly Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
milk / 2-door reach-in 41 F
butter / 2-door upright 40 F
sausage / 2-door prep. 40 F
yogurt / open display cooler 42-43 F
sliced tomato / 2-door prep. 39 F

#21. Open display cooler with foods 42-43 F. All PHF's must be maintained at 41 F or below.
Correction: Monitor temps. throughout the day. Earlier power failure may have contributed to warm food temps. Fruit salad and sandwiches moved to other cooler.

#37. Spoons observed in stagnant 71 F water. In-use utensils must be stored properly.
Corrected: ice added to utensils.

#41. Blenders observed being washed-rinsed-sanitized without being air dried.
Correction: obtain extra blenders to allow time to air dry blenders.

TESC - The Flaming Eggplant - CAB Building 3rd Floor

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/9/2017 30 2 32 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Tempeh, steam table 171 degrees F
Yam soup, soup hot hold 176 degrees F
Brats, hot held on grill 175 degrees F
Chickpeas, walk in cooler 39 degrees F
Sausage, 2 door prep 40 degrees F
Ambient, display cooler 41 degrees F
Cheese, 3 door prep 45 degrees F
Milk, 1 door reach in cooler 43 degrees F

REPEAT #16: Broth observed in walk in cooler at 130 degrees F, covered, at a depth exceeding 12". Hard boiled eggs observed in display cooler at a depth of 4", cooling. Both items transferred to 2" pans uncovered, in walk in cooler.

#21: Cheese in 3 door prep cooler at 45 degrees F, and milk in 1 door reach in cooler at 43 degrees F. Foods moved to lower section of prep cooler. Monitor temps throughout the day.

#48: Hand wash sign absent at cook line hand sink. All hand wash sinks must be labeled to designate use.

Haggen - 1313 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/8/2017 0 0 0 Milk, 2 door cooler under counter 40 degrees F
Milk, 1 door cooler under counter 39 degrees F
Quat sanitizer 200 ppm
Chlorine sanitizer 50-100 ppm
Ambient 1 door cooler under counter 40 degrees F
Ambient 2 door cooler reach in 37 degrees F
Ambient open display cooler 36 degrees F

No violations noted at time of inspection

Hissho Sushi - 1313 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/8/2017 10 3 13 #21- Proper Cold Holding Temperatures
#43- Nonfood-Contact Surfaces Maintained and Clean
Crab, walk in cooler 40 degrees F
Crab, prep cooler upper 38-40 degrees F
Salmon, prep cooler lower 43-46 degrees F
Sushi rice, PH tested at 4.0
Ambient, open display cooler 40 degrees F

#21: Salmon and ahi tuna in lower prep cooler 43-46 degrees F. Foods moved.

#43: Prep cooler door seals damaged. Repair/replace.

China House - 4740 Yelm Hwy SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/8/2017 40 0 40 #06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#19- No Room Temperature Storage
Diced bbq pork top of prep 39 degrees F
Cooked shrimp, top of prep 37 degrees F
Chicken cook 165-189 degrees F
Fried rice in hot hold in cooler 135-160 degrees F
Shrimp, cooked 145-211 degrees F
Contact sanitizer with towels 50ppm chlorine

#6: Handwash sink blocked by stack of buckets making it difficult to reach sink. Corrected.

#17: Insert of fried rice in steam table at 130-133 degrees F. Must keep this at or above 135 degrees F.

#19: Tub of chopped cabbage stored on work table at room temperature (74 degrees F).

Don Garcia Mexican Restaurant - 5720 RUDDELL RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/8/2017 35 0 35 #06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
Salsa sauces cooled in walk in 39 degrees F
Cooked mashed beans 163-189 degrees F
sour cream top of smaller prep fridge 38 degrees F
Contact sanitizer 50 ppm chlorine
Dish wash sanitizer 50 ppm chlorine

#16: Various foods cooled in walk in at depths of 3 to 3 3/4 inches. Combined weight of approx. 80 pounds of mashed beans, chile verde, beef Colorado & shredded beef thrown away into the garbage can.

#6: Paper towel dispenser at hand sink was empty.

Subway - 408 Cleveland Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/5/2017 0 0 0 Meatballs, warmer 142 degrees F
Sliced ham, counter top cooler 40 degrees F

No violations noted at time of inspection.

Safeway #1503 - 520 Cleveland Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 5/4/2017 0 0 0 Large roast, open top customer 40 degrees F
Walk-in cooler, chicken 37 degrees F
Cutting room, 52 degrees F, ok for delayed clean up shift.

No violations noted at time of inspection

Scotty B's - 500 Sussex Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/4/2017 0 0 0 Walk in fridge interior 37 degrees F
Cooks 2 door reach in 35 degrees F
Cooks 2 door make fridge shredded cheese, 39 degrees F
Gravy in steam table 171 degrees F

Note #44: Has removed mop sink, provide mop sink in 30 days.

Falls Terrace - 106 S. Deschutes Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/4/2017 10 0 10 #21- Proper Cold Holding Temperatures
Soup, waitress area 195 degrees F

#21: One pan cut cabbage, 53 degrees F. Corrected, pan blocking fan removed. Keep cover on as precaution.

#21: Walk in ( steaks, sliced meat) 45 degrees F. This in middle of foods, so service immediately.

Safeway #1503 - 520 Cleveland Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/4/2017 0 0 0 Package Tetra, 1 door cooler 40 degrees F
Gallon milk, 2 door cooler 40 degrees F
1/2 & 1/2 Customer vacuum bottle, 40 degrees F

No violations noted at time of inspection
Grocery Stores and Confectioneries 5/4/2017 5 0 5 #21- Proper Cold Holding Temperatures
Sausage / tofu, vertical case 45 degrees F
Gallon, milk, walk-in/reach in 37 degrees F
Eggs, egg case 40 degrees F

#21: In vertical sausage/tofu case, their temperature (in between 2 packages) is 45 degrees F. Adjust/correct immediately.

Food Service Establishment - Deli 5/3/2017 25 0 25 #17- Proper Hot Holding Temperatures
Whole chicken, hot hold 172-177 degrees F
Walk in, 4" inch thick breasts, 46 degrees F
Chicken, hot case (all), everything 170 degrees F
Sushi case, 39 degrees F

#17: Chinese hot case overall lower than chicken case, 118-148 degrees F. The green bean corner dish was only 118-126 degrees F. The minimum required is 135 degrees F. Correction: Chinese case heat increased, green bean dish discarded. Increase temperature checks for this case, and have logs for next inspection.
Bakery 5/3/2017 5 0 5 #02- Food Worker Cards Current
Cheese cake, open top case 37 degrees F
Cream cheese, under counter 35 degrees F

#2: One missing food workers card, expired. Obtain by 05/17/2017.

Quarry Town Coffee - 291 SUSSEX AVE W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 5/3/2017 0 0 0 Sour Cream 38 degrees F

Note #21: Randall counter top unit running between 42-45 degrees F. Do not store PHF's in the unit until evaluated & verified that it can recover & maintain foods at 41 degrees F or less.

Note #23 & #26: Has expanded menu, including cooking of eggs to order, need to provide consumer advisory for undercooked eggs.

Guest House Inn & Suites - 1600 74th Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/3/2017 10 5 15 #06- Adequate Handwashing Facilities
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sausage patties in hot hold 181 degrees F
Scrambled egg patties hot hold 183 degrees F
Biscuit gravy hot hold 213 degrees F
Small glass door fridge w/yogurt 36 degrees F
Dish wash sanitizer at 200-300 ppm quat.

#6: There was an empty roll in the paper towel dispenser at the hand wash sink in the serving area. Corrected by refilling.

#41: Obtain test paper for the type of sanitizer in use (quat).

Capital HS Espresso Store - 2707 Conger Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/3/2017 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Tofu upright fridge 34 degrees F
Under counter milk fridge 39 degrees F

#41: Dish wash machine does not provide enough chlorine in final rinse for proper sanitizing. It was tested with test paper to be zero chlorine content. Must be 50 ppm chlorine in final rinse water. Use 3 compartment sink to manually sanitize equipment. Have machine serviced.

Coffee Central - 6860 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/3/2017 0 0 0 Sandwiches in merchandiser 37 degrees F
Milk fridge 34 degrees F
Milk in home style fridge 39 degrees F
Contact sanitizer: 50 ppm chlorine

No items noted at time of inspection.

Boulevard Tavern - 2221 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/2/2017 0 0 0 No items noted at time of inspection

Olympia High School Student Training Store - 1302 North Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 5/2/2017 0 0 0 Merchandisers 39-40 degrees F
Pizza just delivered 141-157 degrees F

No violations noted at time of inspection

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/2/2017 0 0 0 Milk, home style refrigerator 37 degrees F

No violations noted at time of inspection

Comfort Inn - 1620 74th Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/2/2017 0 0 0 Sausage patties hot holding in roaster 135-177 degrees F
Egg patties in hot holding in roaster 135-175 degrees F
Biscuit gravy hot hold in crock pot 135-160 degrees F
Milk dispenser cooler 28 degrees F
Small merchandiser 12 degrees F
Sausage & egg patties in homestyle fridge 35 degrees F

Coffee Central - 6639 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/1/2017 0 0 0 Milk in cart fridge, Beverage Air 37 degrees F
Milk in 2 door home style fridge 39 degrees F
Single merchandiser sandwiches 36 degrees F
Contact sanitizer 50 ppm chlorine

No items noted at time of inspection

Colonial Inn, The - 3730 14th Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/1/2017 0 0 0 Meatballs in steam table 135-159 degrees F
Squash hot holding in steam table 135-161 degrees F
Melons, cut greens in salad bar 39-37 degrees F
Chopped hard boiled eggs in 2 door 37 degrees F
Chick peas in 2 door 37 degrees F
Contact sanitizer 300 ppm quat

No violations noted at time of inspection

Coffee Bar - 14507 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 4/29/2017 0 0 0 Half & Half insulated counter on self-serve counter, 39 F

Milk, domestic Cambro fridge/freezer, fridge 39 F

Fridge portion of Cambro fridge has spring stem monitor therm 39-40 F

Hand wash sink properly supplied and used.

All Food Worker Cards current and valid.

Has labels to give to consumers if request label info on breads.
Slices wrapped with clear wrap for individual sale.

Has bleach test strips- counter wipes bucket shows 50 ppm.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 4/29/2017 10 0 10 #21- Proper Cold Holding Temperatures
Refried beans on hot hold 150-170 degrees F
3 door make fridge, lettuce in cabinet 138 degrees F
Lettuce 48-49 degrees F
Diced tomatoes bin area 44 degrees F

Note #6: No hand wash sign for hand wash sink

#21: Bin area shredded lettuce, diced tomatoes, too warm, store in cabinet area as immediate alternative.

Quality Food Centers #126 - 4775 Whitman Lane SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/28/2017 0 0 0 Sliced tomato, top of sandwich prep 39 degrees F
Chowder, hot hold 161 degrees F
Chicken pieces in hot display 135-157 degrees F
Deli meats & cheeses in display case 34 degrees F
Whole chicken cooled in walk in 36 degrees F
Contact sanitizer 300 ppm quat

No violations noted at time of inspection

Uncork & Unwind LLC - 324 Custer Way SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/27/2017 0 0 0 New 2 door cooler, sausage diced 39 degrees F
Soups (2), 166-185 degrees F

No violations noted at time of inspection

Fred Meyer #659 - 555 Trosper Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 4/27/2017 15 8 23 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
#39- Single-Use and Single-Service Articles Properly Stored, Used
Cheddar cheese, Baxter cooler proofing box 46 degrees F
Ambient curved display cooler 40 degrees F
Ambient open display cooler 34-40 degrees F

#21: Cheddar cheese in Baxter cooler/proofing box at 46 degrees F. Cheeses moved to freezer. Check unit temps before moving cheese back into the unit.

#33: Cookie samples observed without complete lid. Replace.

#39: Cut - resistant gloves observed being used with ready to eat foods. These gloves must be either smooth, durable, and non-absorbent or used underneath a disposable glove.

#2: Several employee Food Worker cards absent. Obtain in 2 weeks.

Hot Shotz - 6975 CAPITOL BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/27/2017 0 0 0 Milk, left under counter 38 F
Milk, soft serve mix, right under counter 37 F
Milk, tall 2-door 37 F
Contact Sanitizer at 50 ppm Chlorine

Jack in the Box #8471 - 110 Trosper Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/27/2017 5 0 5 #02- Food Worker Cards Current
Chicken, walk in cooler 39 degrees F
Cheese, 1 door reach in 40 degrees F
Ham, 2 door reach in 39 degrees F
Burger, hot hold drawers 178 degrees F
Crispy chicken, hot hold drawer 162 degrees F
Chicken cooked on grill 176-192 degrees F

#2: Several employee food worker cards expired or absent. Obtain within 2 weeks.

Littlerock's Hillbilly Beans, LLC - 6533 128th Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 4/27/2017 0 0 0 Milk in under counter 38 F
Breakfast Burritos in glass door refrigerator, commercial grade 37 F

No items noted at time of inspections.

Panda Express #884 - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/27/2017 30 0 30 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
rice/ walk-in cooler 41 F
sliced cabbage / prep. cooler 41 F
fried rice / display hot hold 157 F
rice / rice hot case 151 F
chicken / cooked on grill 178-196 F
eggroll / display hot hold 146 F

REPEAT #2. Several employee Food Worker Cards absent. Employees must obtain FWC's within 2-weeks of employment.
Correction: Obtain and email confirmation.

#17. Orange Chicken in front display hot hold unit between 102-120 F. All PHF's must be maintained at 135 F or above.
Corrected: Chicken voluntarily discarded.

Note: On your temp. logs, be sure to write the actual time taking temps., and any corrective actions.

Tumwater Chevron - 7160 Capitol Blvd SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 4/27/2017 0 0 0 Fried Chicken Breast, hot hold display 135-157 F.
Burritos, in hot hold display 135-161 F
Taquitos in small hot display case, 135-140 F

No items noted at time of inspection.
Very good temperature control.
Grocery 4/27/2017 0 0 0 Milk, walk-in 38 F

No items noted at time of inspection.



This page last updated: 04/29/17