Environmental Health
Food Safety



Food Safety - Inspections Lookup





Jimmy John's - 1200 Cooper Point Ste 410

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

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

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

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

Grand Mound Liquor - 19947 Highway 99 SW

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

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

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

Grand Mound Shell - 19704 Old Highway 99 SW

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

No items noted.

Twister Donuts - 2302 4th Ave E

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

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

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

Royal Bean Coffee - 703 Tumwater Boulevard

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

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

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

Note: Floor scheduled to be painted this summer.

Western Meats - 4101 Capitol Boulevard S

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

No items noted.

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

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

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

No violations observed during inspection

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

McDonald's - 2611 West Harrison

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

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

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

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

B & B Market - 7706 Old Highway 99 SE

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

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

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

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

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

Starbucks #3372 - 5312 Littlerock Road Suite 104

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

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

Papa Murphy's - 555 Trosper Road SW

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

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

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

Perk You Up - 2000 Lakeridge Drive SW

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

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

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

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

Don Garcia Mexican Restaurant - 5720 RUDDELL RD SE

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

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

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

Dancing Goats Espresso - 111 Market Street NE

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

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

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

Mud Bay Coffee Company, LLC - 700 Lilly Road NE

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

No items cited

Sidewalk Café - 601 CAPITOL WAY N

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

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

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

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

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

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

#34: No bleach detected in rag bucket.

Bailey's IGA - 10333 State Highway 12 SW

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

No items cited.

Madres Espresso - 3210 COOPER PT RD NW

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

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

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

#34: Sanitizer wiping cloths observed outside sanitizer buckets.

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

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

Rocket Raw - 625 BLACK LAKE BLVD SW

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

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

#41: Chlorine sanitizer test strips unavailable.

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

#2: Food Worker Cards for 2 employees missing.

Shell - 2319 E Fourth Avenue

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

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

Starbucks at Target - 2925 HARRISON AVE NW

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

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

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

Bailey's IGA - 10333 State Highway 12 SW

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

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

No items cited.
Meat Market 4/9/2018 5 0 5 #22- Accurate Thermometer Provided for PHF
Meats, open display 41-32 F

#22. Obtain thermometers for verifying food temperatures.

Country Corner Market - 10020 12 SR SW

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

No items cited.

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

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

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

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


Good, None noted.

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

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

Good, none noted.

Heavenly Donuts - 805 Sleater-Kinney Road SE

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

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

Mayan Family Mexican Restaurant - 4520 Pacific Avenue SE

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

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

Rosecrest Farm - 700 CAPITOL WAY N

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

Highway 12 Espresso - 9525 12 SR SW

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

No Items cited.

Figaro's Pizza - 19810 Old Highway 99 SW

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

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

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

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

Basilico Ristorante at the Market - 700 CAPITOL WAY N

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

Good, none noted.

12 West Chevron - 9525 Highway 12 SW

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

Food Service Establishment 4/5/2018 0 0 0 Pre-packaged sandwiches, small counter top merchandiser, 32 F
Sandwiches- cold display case, 40 F
Meatballs, burritos, hot display case, 135-153 F

Tunawerth LLC - Olympia Farmer's Market

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

Good, None noted.

Cascadia Grill - 200 4TH AVE W

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

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

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

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

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

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

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

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

Dairy Queen - 611 Lilly Road SE

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

No Items cited.
Very Well Maintained Facility.

Pho Saigon # 8 - 4045 Martin Way E Suite B

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

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

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

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

#41. Obtain chlorine test paper.

93rd Avenue Espresso - 2421 93rd Avenue SW

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

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

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

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

No issues cited.

Pit Stop - 1734 Boulevard Road SE

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

No items noted.

Starbucks #8968 - Capital Mall

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

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

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

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

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

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

Target #1355 - 665 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 3/29/2018 5 0 5 #21- Proper Cold Holding Temperatures
Dairy, end, 37 F
Bag Salad, large display, 36 F
Ham, end chest, 20 F
Milk, dairy, reach-in, 30 F
Deli meats, 36 F
Raw meats, 34 F

#21. Cooler section of dairy and eggs at 46 F
These foods must be kept at or below 41 F.
Correction: All product moved to inventory coolers.
Food Service Establishment 3/29/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Chicken under counter 2-door, 17 F
Hot dogs, on roller, 163 F
Diced chicken, tall 2-door, 35 F
Pizza HH display, 161F

#41. Quat sanitizer dispenser produces solution greater than 400 ppm. Proper strength is 200-300 ppm. Have unit serviced to meet this or the solution can be diluted by adding water and verifying the concentration with test paper.

Avenue Espresso - 3931 Martin Way E

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

No items cited

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

RiteAid #5281 - 4776 Whitman Lane SE

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

No items noted.

RiteAid #5279 - 691 Sleater Kinney Road SE

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

No items cited.

Eastside Club Tavern - 410 4th Avenue East

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

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

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

Call back required.

Lucky Lunchbox, The - 2822 S CAPITOL BLVD -26

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/23/2018 5 0 5 #21- Proper Cold Holding Temperatures
Tall cooler, cheese, 41 F
Soup, 141 F OK

#21. Open-top cooler, all foods on top 44-46 F
Adjust or have serviced immediately

Note: You may cool small quantity of soup for donation to charities.

South Bay Coffee Company - 3427 South Bay Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 3/23/2018 0 0 0 Gallon milk, new "true" in shed, 38 degrees F

Dutch Bros Coffee (Tumwater) - 5210 Capitol Blvd. SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/21/2018 10 5 15 #06- Adequate Handwashing Facilities
#34- Wiping Cloths Properly Used, Stored
Left side turbo air, 36 F
Back turbo air, 30 F
Right side beverage air, 37 F
Tall beverage air, 36 F
Soft serve machine-product, 28, 30, 31 F

#6. Blender lids and measuring spoons placed in hand wash sink.
No paper towels at hand wash sink. Keep sink clear of all food contact items. Do not put these items in hand sink. Keep supplied at all times with soap and paper towels.

#34. Wiping towels had no sanitizer content (chlorine). Rinse and store wiping towels in container of bleach water at 50 ppm chlorine.

Marina Shell Food Mart - 724 E State Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/21/2018 25 0 25 #17- Proper Hot Holding Temperatures
4 sandwich coolers, all < 40 F OK

#17. Hot dogs on roller only 110 F. Rollers are 125 F, the minimum is 140 F (cooking).
Correction: heat increased; duration < 2 hours. Keep an eye on heat knob, in case customer bumped it.

Note: Place a dial thermometer for workers to use because readout temperature goes up and down 10 degrees. (Temperature of tomatoes ok, 40 F).
Grocery Stores and Confectioneries 3/21/2018 0 0 0 Walk-in cooler / Gal milk, 39 F ok

Good, none noted, Grocery Area

Thank you for the light improvements, hand sink splash guard.

Shari's Restaurant - 4525 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/20/2018 20 6 26 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#36- Proper Eating, Tasting, Drinking or Tobacco Use
#37- In-use Utensils Properly Stored
Salmon soup, soup well, 146 F
Sour Cream, counter top cold well, 36 F
Lettuce mix, counter reach-in, 36 F
Cream Pie, pie display refrigerator, 48-49 F
Soup, walk-in, 39 F
Strawberry Puree, under counter reach-in, 36 F

Re-inspection required, due to repeat violations from previous inspections (#6,#21).

#6. Inadequate hand washing facilities. Hand sink used as filling station for sanitizer bucket.
Correction: Prevent potential contamination, use hand sink for hand washing only.

REPEAT #21: Improper cold holding temperatures of potentially hazardous foods. Cream pie in pie display refrigerator 48-49 F. (Ambient temp of unit is 48.3 F)
Correction: Maintain "potentially hazardous foods" in cold holding at or below 41 F. Monitor temperatures of foods, take food temperatures throughout the day. (Refrigeration tech on-site at time of inspection).

#36. Inadequate protection from potential contamination. Open (not lidded) beverages above food prep area.
Correction: Protect food and food contact surfaces from potential contamination. Store employee food separate below and away from public foods / food contact surfaces.
(CDI-relocated).

#37. In-use utensils improperly stored. Utensils in dipper well in standing water of 126 F with unit turned off.
Correction: Properly store hot held utensils at or above 135 F
(CDI- Washed utensils).

Note: Discussed ice machine cleaning and validation cooling procedures.

Re-Inspection:

Re-InspectionDate: Apr 06, 2018 Results: Re-inspection to verify corrective action of red high risk violations. Upon re-inspection observed proper use of hand sinks and proper cold holding temperatures in pie case.

No violations noted during inspection

Note: Recommend splash guard at pie station hand sink. Recommend additional thermometer in pie case visible to employees.

San Francisco Street Bakery - 1320 San Francisco Ave NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 3/20/2018 0 2 2 #49- Adequate Ventilation, Lighting; Designated Areas Used
Walk in cooler, meat 40 degrees F

#49: In downstairs dry storage, an overhead light is missing. The far end lighting, only 1 1/2 - 2 foot candles. 10 is required. Replace light within 2 weeks.
Food Service Establishment 3/20/2018 5 0 5 #22- Accurate Thermometer Provided for PHF
New curved glass cooler, quiche 39 degrees F
Chili/soup pot 141 degrees F
Gallon milk, under counter type is 41 degrees F

#22: Per deli worker, nearest stem thermometer was in bakery area, read 10 degrees F too low. Correction: adjusted.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Quick Serve 3/20/2018 0 5 5 #34- Wiping Cloths Properly Used, Stored
Sliced Tomatoes, front sandwich station, 40 F
Deli chub of meat, deli display, 37 F
Roast beef, walk-in (Cooling) 110 F
Meat balls, hot hold, 143 F
Tuna mix, deli display, walk-in 38 F

#34. Improper sanitizer. Quat sanitizer in front sanitizer bucket less then required 150-400 ppm.
Correction: Prepare and maintain sanitizer as required changing every 4 hours or sooner as necessary.

Note: There is a relationship between water temp and duration of sanitizer, the hotter the water the shorter time sanitizer will last.
(CDI- remade).

Note: Reviewed slicer risks and prevention / reduction.

Note: Reviewed prep table temps and food prep effects and need to "chill".

Jersey Mike's Subs - 4131 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 3/20/2018 15 0 15 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
Roast beef, walk-in 38 F
Cheese, deli case, 40 F
Meat balls, hot hold, 166 F
Sliced tomatoes, front counter sandwich prep station, 44 F
Meat chub, deli case, 38 F
Lettuce, front counter sandwich prep station, 40 F
Non PHF, prep unit top, 39 F

Re-inspection required due to repeat red violation #21.


#6. Inadequate hand washing facilities, unavailable for use, wiping clothe in basin of hand sink.
Correction: Make hand sink available at all times. Hand sinks are a point of potential contamination (bacteria, virus, feces). Use hand sinks for hand washing ONLY.

REPEAT #21: Improper cold holding temperature of potentially hazardous food. Sliced tomato in sandwich prep station 44 F.
Correction: Maintain foods in cold holding at or below 41 F (Prep units are for cold holding not cold "making")

Note: All shelving must provide food storage of 6" or greater off the floor and allow for easy cleaning.



Re-Inspection:

Re-InspectionDate: Apr 06, 2018 Results: Sliced Tomatoes, walk-in 41 F
Sliced Tomatoes, prep line, 41 F

Re-inspection to verify corrective actions have been taken for high risk violations. Upon inspection observed accessible hand sinks and proper temperatures for tomatoes in cold storage.

No violations noted during re-inspection.

Note: Reviewed preparation during "rushes"- if unable to complete food prep, place food item in temperature control

German Diner - 8910 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/20/2018 15 0 15 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
Cooked Potatoes, walk-in cooler, 39 F
Milk, residential unit, 43 F
1/2 & 1/2, residential unit, 44 F

#6. Inadequate hand washing facilities, basin inaccessible. Scrub brush in basin.
Correction: Maintain hand sink accessible at all times. Hand sinks represent a point of potential contamination. Use hand sinks for hand washing ONLY.

#21. Improper cold holding temperatures of potentially hazardous food. Dairy products in residential unit 43-44 F.
Correction: Maintain potentially hazardous foods in cold holding at or below 41 F. Cease use of residential unit for commercial use.

Chambers Prairie Market - 2914 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 3/20/2018 25 0 25 #17- Proper Hot Holding Temperatures
Burritos, Hot pizza pockets, display case, 134-147 F
Sausage, pepperoni, top of pizza prep, 36 F
Dairy, walk-in cooler, ambient, 38 F

#17. Calzones hot holding in pizza display case at 119-122. These must be hot held at 135 F or above. Increase temperature setting of this unit. Calzones moved and re-heated.
(CDI).
Grocery Only 3/20/2018 0 5 5 #33- Potential Food Contamination Prevented
Dairy in walk-in cooler, ambient, 38 F

#33. Cartons of eggs displaced above other various foods in walk-in / reach-in cooler must be located below all other food products.
Corrected.

Tea Leaf II - 4646 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/19/2018 65 31 96 #06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#19- No Room Temperature Storage
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#30- Proper Thawing Methods Used
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
#36- Proper Eating, Tasting, Drinking or Tobacco Use
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#43- Nonfood-Contact Surfaces Maintained and Clean
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Rice, above stove in paper lined pan, 50 F
Cabbage, on prep unit top, 50 F
Breaded chicken, walk-in, 40 F
Breaded chicken, in pans on counter, 50-120 F
Dumpling , Walk-in 40 F

#6. Inadequate hand washing facilities. Hand sink inaccessible, plastic insert tilled with water in basin.
Correction: Maintain sink accessible for hand washing AT ALL TIMES.
Prevent potential contamination, wash only hands at hand sink.
Note: as food and clean dishes are located within splash zone splash guards are required at hand sink and paper towel dispenser needs to be re-located away form clean dishes.

16. Improper cooling of potentially hazardous food. Breaded chicken on counter in plastic hotel pans- 4 inches thick "cooling" 50-120 F
Correction: Properly cool by an approved method. Cooling to begin at 135 F. If shallow pan method of cooling is used food must be 2" or less uncovered in refrigeration beginning at 135 F, food to remain uncovered until 41 F is obtained. (Operator cooled properly)

REPEAT #19: Room temperature storage of potentially hazardous food. Cooked rice, drying on paper towel lined pan above stove 50 F, cabbage in plastic tub on prep unit top 50 F

#22. Inaccurate thermometer, Dial stem thermometer reading 40 F in ice,
Correction: Provide and use thin tip digital thermometers. Verify accurate on occasion and before first use.

#29 Inadequate equipment for temperature control. Residential unit used in commercial application.
Correction: Replace residential unit with commercial unit upon failure or within 6 months.

#30. Improper thawing. Frozen fish on prep counter thawing.
Correction: Thaw by approved method only. 1) in refrigeration 2) under cool running water 3) in microwave 4) as part of recipe / prep.

#33. Foods not protected from contamination during storage. Inadequate shelving throughout facility. Food and dry goods stored on floor.
Correction: Properly store food and dry goods 6" or more off ground to prevent potential contamination and allow for cleaning. Store chemicals separate below and away from food and food contact surfaces.

#34. In-use wiping cloths stored on counters.
Correction: Store on use wiping cloths in properly prepared sanitizer.

#36. Employee cigarettes stored with and above food.
Correction: Remove from food prep area. Properly store employee food, beverages and personal items separate from food for public.

REPEAT #41: Improper ware washing facilities. Dish machine not properly functioning to sanitize, 0 ppm chlorine after multiple runs
Correction: Repair dish machine to properly function. Until repaired use 3 compartment system to wash, rinse, sanitize and then air dry. or Replace.

#41. 3-compartment sink absent in kitchen area and facility
Correction: Facility to provide 3-compartment sink within speculated time frame agreed to by operator.

#43. Cardboard lining shelves and other surfaces.
Correction: Remove cardboard, provide smooth and easily cleanable surfaces.

#48. Facility requires additional cleaning under equipment and in corners,
Correction: Continue in progress cleaning efforts.

#48 Facility absent food preparation sink.
Correction: Facility to provide. Design approval required first.

Notes: Observed pet bowls (water & food) , pet blanket and leash in storage area. Pets are NOT allowed in food prep or storage rooms.

Note: #21. Ice may not be used to supplement refrigeration. Prep unit 33 F ambient.

Paco's Tacos - 4520 Lacey Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/19/2018 55 15 70 #06- Adequate Handwashing Facilities
#14- Raw Meats Away from RTE Food; Species Separated
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
Rice milk, salsa bar prep bottom, 59-60 F
Shredded beef, in bowl on prep unit, 58 F
Salsas (red and green), salsa bar 45-46 F
Cut lettuce & cut tomatoes, prep unit top, 37 F
Non-shredded roast beef, on counter, 50 F
Beans, walk-in 35 F
Empanada (?) walk-in, 37 F

#6. Inadequate hand washing facilities. Hand sink unavailable for hand washing. Actively being used for ware washing, basin filled with wares and soapy water. Only use hand sink in main prep area.
Correction: As a dedicated single use hand sink is REQUIRED, short term: current designated hand sink may ONLY be used for hand washing, immediately cease use as prep sink and or ware washing. Long term: Kitchen to be arranged, with advance approval, to provide a hand sink, prep sink and 3 compartment sink.

Note: #9. kitchen absent dedicated food prep sink, currently using 3-comp sink, washing between tasks / uses. Food prep sink may be required.

#14. Whole shell raw eggs stored atop ready to eat foods in prep unit top.
Correction: Store raw proteins below ready to eat vegetables.

#19. Room temperature storage of potentially hazardous foods. Shredded beef in bowl on prep unit 58 F, non-shredded beef on counter 50 F, egg (whole shelled raw) being stored in bowl on counter at room temperature.
Correction: maintain PHF at or below 41 F or at or above 135 F. Do not store foods at room temperature. Control bacterial growth through proper temperature storage.

REPEAT #21: Improper cold holding temperatures of potentially hazardous food. Cooled salsas in salsa bar prep unit top, 45-46 F. Cooked rice "milk" in bottom of salsa bar prep unit 59-60 F
Correction: Maintain PHF foods in cold holding at or below 41 F or less to control bacterial growth. Remove PHF with no known time/temp from service.

#22. On-site thermometers not used to take food temperatures, (e.g. salsa bar)
Correction: Use thermometers to take internal food temps. (note: air temps do not equal food temps).

REPEAT #29: Inadequate equipment for temperature control. Salsa bar prep unit not properly functioning to maintain required cold holding temperatures of 41 F or lower (top and bottom of unit).
Correction: Repair to maintain 41 F or lower food temps or remove / replace. Verify function by taking food temps.

#33. Food not protected from potential contamination during storage. Ice machine dirty and interior not smooth and easily cleanable.
Correction: Properly clean and ensure interior is smooth and easily cleanable.

#34. Sanitizer not properly maintained. Chlorine in sanitizer bucket less then 50 ppm.
Correction: Prepare and maintain sanitizer as required, changing every 4 hours or sooner if necessary, Ensuring chlorine levels 50-100 ppm (use test strips to verify)

Note: 44-48
Plumbing facilities are adequate. Previous understandings / allowances no longer acceptable. As mis-use of hand sink / prep sink was observed and represents unsafe food safety practices, additional plumbing and or equipment and / or kitchen flow / design will be required. ANY changes to existing kitchen lay out or equipment must be approved in ADVANCE.

Note: As facility is commissary for catering activities and events, safe food prep is essential.

Plan to be developed by 4/15/18 with implementation by 6/1/18.

Walmart #3531 - 1401 Galaxy Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 3/19/2018 0 0 0 Cheese cake, display (ambient) 36-37 F
Cheese, walk-in 38 F

No violations noted during inspection.

Notes: Ensure hand sinks are accessible at all times.

Consider rack storage.

Verify dish machine temps.

Red Wagon Burgers - 7205 OLD HWY 99 SE #101

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 3/19/2018 40 5 45 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Sliced tomatoes, cut lettuce, 1st prep fridge, 38 F
Hamburger, cooked, 189-193 F

#17. Par-cooked / cooked onions in container on grill at temperature from 110-123. These must be hot held above 135 F or cold held below 41 F . Moved to prep fridge.

#21. Diced tomatoes in right side prep top at 50. These must be cold held at / below 41 F. Place insert in rail holder rather than on top of other containers.

#2. FW cards expired for two employees. Renew cards in 2 weeks.

#34. In-use damp wiping towels had no sanitizer content. Rinse and store wiping towels in container of sanitizer.

Walmart #3531 - 1401 Galaxy Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli 3/19/2018 95 0 95 #02- Food Worker Cards Current
#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
Broccoli cheddar salad, deli cold hold display, 43-44 F
Salads / PHF, cold hold display, 36-41 F
Chicken, out of fryer, 176 Fj
Tilapia, hot hold case, 123 F
Mozzarella sticks, 123-128 F
Pop corn Chicken, 121 F

#2. Valid WA food worker cards unavailable for some workers, manager and others.
Correction: Obtain valid WA food worker cards by 4/2/18

#4. Improper hand washing. Employee placed gloves on without washing hands, after changing tasks. Employee washed hands for less then required 20 seconds.
Correction: Properly wash hands at an approved and stocked hand sink with warm water and soap for 20 seconds as required when required. (e.g. after changing tasks and before placing gloves on).

#6. Inadequate hand washing facilities. Hand sink not properly stocked, absent paper towels.
Correction: Ensure hand sinks are properly stocked AT ALL TIMES.

#16. Improper cooling of potentially hazardous food. Chicken whole and pieces (fried, breaded etc.) cooled in walk-in covered. Not cooled by WA approved cooling or Walmart SOP.
Correction: Cool by approved methods. If shallow pan cooling, items must be cooled uncovered at 2 inches or less in refrigeration until 41 F or lower is reached. (voluntary discarded)

REPEAT #17: Improper hot holding of potentially hazardous foods. Tilapia 123 F, Mozzarella sticks 123-128 F, popcorn chicken, 121 F. All in hot hold case.

REPEAT #21: Improper cold holding of potentially hazardous foods. Broccoli cheddar salad, 43-44 F in deli salad display.
Correction: Maintain PHF in cold holding at or below 41 F (Removed from sale).

Note 41. Ensure sanitizer is properly monitored / changed.

Note 13. Slicers are scheduled to be cleaned every 4 hours. Cleanings are scheduled and coincide with busy times of lunch and dinner. Staffing and volume may dictate better time (not rush) and greater frequency maybe every 3-3.5 hours as cleaning takes 20-30 minutes.

Cutters Point Coffee - 5750 Ruddell Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 3/19/2018 5 2 7 #02- Food Worker Cards Current
#49- Adequate Ventilation, Lighting; Designated Areas Used
Both upright fridge in back, ambient, 35-36 F
2-door under counter fridge, ambient 36 F
Display case, breakfast burrito, 38 F
Contact sanitizer, 50 ppm chlorine.

#49. Restore / Replace lighting in ceiling of back storage room. Also lamps in both upright True refrigerators. Complete in 6 weeks.

#2. Employees without valid food worker cards. Obtain renewed cars in 2 weeks.

Paco's Tacos - 4520 Lacey Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 3/19/2018 0 10 10 #33- Potential Food Contamination Prevented
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
No PHF in area.

#33. Food not protected from potential contamination, not properly stored. Food and wares stored on floor.
Correction: Properly store all foods and wares 6" or more off floor. May require more shelving.

#42. Food contact surfaces not maintained clean. Food storage containers dirty with built up residue.
Correction: Clean and maintain.

Rainier High School Concession - 308 2nd Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Stadium Concession (Fall and Spring Qtr) 3/17/2018 5 5 10 #17- Proper Hot Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Butter blocks in door shelf, margarine inside 37-26 F Hot dogs on hot hold unit, wrapped roller grilled doges in pre-warmed buns wrapped in foil, placed back in warmer unit, 131-134 F

Chili in crock pot; 160 F

Cheese sauce in crock pot; 136 F , 145 F on sides, stir frequently.

#17. Hot dogs shall be 135 F or more when are hot hold. Operator turned up thermostat. Check in 1/2 hour to make sure 135 F +

#41. No bleach test strips- provide Q.A.C solution for dish sanitizer or provide bleach test strips.

Note: Hand wash sink faucet hot / cold water right to left, not generally accepted. Hot left, cold right,

Baskin Robbins #4331 - 3431 Capitol Boulevard S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 3/16/2018 5 3 8 #02- Food Worker Cards Current
#37- In-use Utensils Properly Stored
Whip Cream Mix, home-style cooler, <40 F OK

REPEAT #37:. Like 2015 and 2016, double-handled knife placed on side of hand sink, Exposed to splash.
Correction: Moved
You must place sign (covered with plastic) saying "DO NOT PLACE 2-HANDLE KNIFE NEAR SINK. ( do this with-in 2 days).


#2. Present worker "P. P.", card expired in January.
Correction: Obtain copy of a new current food worker card by March 30th, 2018.
confirm to inspector when obtained.

Our Table - 406 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/16/2018 5 8 13 #14- Raw Meats Away from RTE Food; Species Separated
#39- Single-Use and Single-Service Articles Properly Stored, Used
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Gravy, 145 F Ok
Large open top, bottom, 36 F Top, 40 F
2-door tall Atosa, 39 F Will use this extra capacity for market food business proposal.

#14. in 2-door cooler, eggs stored over beer- don't place raw food over ready to eat foods.
Corrected.

#41. No bleach dishwasher final rinse-
Corrected: tube replaced.

#39. Boxes of straws, coffee filters directly on the floor. Corrected. (moved behind bar).

Note: 3 compartment sink / hand sink behind bar being worked on for leak- will repair this weekend.

Happy Teriyaki XVI - 106 E Legion Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/15/2018 25 0 25 #16- Proper Cooling Procedures
Cabbage, steam table, 151 F OK
Large prep cooler, 39 F

Note: Home-style cooler, wait staff area- replace only with commercial grade cooler.

REPEAT #16: Like last inspection, Food (cut cooked chicken was 81 F, covered. Foods that are cooling in the cooler (under counter), MUST be UNCOVERED.
Corrected: Uncovered.

Mariachi Alegre Mexican Restaurant - 19947 OLD 99 HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/15/2018 10 5 15 #06- Adequate Handwashing Facilities
#43- Nonfood-Contact Surfaces Maintained and Clean
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Chicken, beef, mashed beans, hot holding steam table, 153-167 F
Sour cream, chopped lettuce, top of prep, 38-40 F
Mashed beans- cooker warmer, server station, 147 F

#6. Auto feed paper towel dispenser does not provide enough towel amount.
Repair or replace. Provide roll or other supply of towels at cooks hand wash sink.

#43. Refrigerator door surfaces have food debris build-up. Clean sanitize daily.

#48. Remove deteriorated shelf for microwave oven. Replace with smooth durable material. Paint on floor is worn thru to concrete. Repair in 6-9 months.

Nineveh - 108 Franklin Street NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 3/15/2018 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Meat on rotary warmer, 172 F OK
2-door cooler, In old garage, 36 F OK
Cucumber salad, tall cooler, (truck), 39 F OK

#48. Scrape flaking paint off rolling door so it can't fall onto food. Do this within 1 week.

Tumwater Deli Mart - 6131 Capitol Boulevard S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 3/14/2018 0 0 0 Deli sandwiches, merchandiser, 38 F

No items noted.
Food Service Establishment 3/14/2018 10 0 10 #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
Burritos, Pizza Pockets and Chicken Nuggets in display case, 141-149 F

#26. Leftover to-go foods, such as corndogs, burritos, etc.. were found in merchandiser, cooled and packaged for resale. FE is not approved for cooling and sale of such foods.
Corrective Action: Disposed and informed of this restriction.

Pints & Quarts Ale House - 1230 College Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/14/2018 0 2 2 #49- Adequate Ventilation, Lighting; Designated Areas Used
1/2 & 1/2, bar cooler, (glass) 41 F
Tomatoes, prep unit top, 41 F
Salad, prep unit bottom, 39 F
Fish, walk-in, 39 F
Meatballs, under grill drawer, 38 F
Blue cheese dressing, residential unit, 41 F

#49. Inadequate lighting in food prep area. Lighting 11-12 candle foot unlit (cfu) on food prep surface.
Correction: Repair to provide 50 (cfu) minimum.

Panda Express #566 - 4210 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/13/2018 30 0 30 #17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
Shanghai Beef, hot hold line, 127 F
Rice, walk-in, 39 F
Noodles, prep unit top, 54 F
Egg roll, hot hold line, 120-124 F
Cabbage, prep unit, 42-44 F
Cabbage & celery mix, prep unit top, 42 F
Fried Rice, wok, 165 F

#17. Improper hot holding temperatures of potentially hazardous food. Egg rolls 124 F , shanghai beef 127 F, Hot hold line.
Correction: Maintain potentially hazardous foods in hot holding at or above 135 F (CDI) re-heated.

#21. Improper cold holding temperatures of potentially hazardous food. Noodles in prep unit top, 54 F , cabbage in prep unit 42-44 F , cabbage and celery mix 42 F. All foods mounded above fill line.
Correction: Maintain PHF in cold holding at or below 41 F. Do not fill above insert lines.
(CDI) rapid chill.

Grandmound AM-PM - 19705 Old Highway 99 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 3/13/2018 0 0 0 Dairy walk-in, 23 F

No items noted.

Hawks Prairie Inn - 8306 Quinault Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/13/2018 5 5 10 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control

Grandmound AM-PM - 19705 Old Highway 99 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/13/2018 0 0 0 Cut lettuce, sliced tomatoes, condiment fridge, 39, 36 F
Fish Sandwich- hot display case, 159 F
Walk-in, milk ambient, 23 F
Counter top merchandiser, burritos, deli snacks- ambient, 26 F

No items noted-
Well maintained facility

Souru Teriyaki - 4820 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/13/2018 115 23 138 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction
#13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized
#14- Raw Meats Away from RTE Food; Species Separated
#16- Proper Cooling Procedures
#19- No Room Temperature Storage
#22- Accurate Thermometer Provided for PHF
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
#36- Proper Eating, Tasting, Drinking or Tobacco Use
#37- In-use Utensils Properly Stored
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Rice, covered bowls on counter 70-74 degrees F
Lettuce mix, service station merchandizer 39 degrees F
Prep unit bottom, sprouts 39 degrees F
Sushi fish (tuna/salmon) 38/39 degrees F
Non-PHF, prep top 39 degrees F
Chicken, refrigerator 40 degrees F

#4: Improper hand washing. Employees did not use hand sink to wash hands before placing gloves on. Majority of employees 4+ didn't wash at hand sink.

#6: Inadequate hand washing facilities. Hand sink inaccessible, blocked by cleaning equipment and food blocking aisle to sink.

#12: Parasite destruction documents absent for required fishes (eg salmon)

13: Food not protected from potential contamination. Partially cooked chicken "par" cooked, returned to used raw chicken cardboard containers for cooling.

#14: Food not protected from potential contamination. Raw foods stored above ready to eat foods (eg whole shell raw eggs above ready to eat veggies)

#16: Improper cooling procedures. Food being actively cooled at a depth greater than 2".

#19: Room temperature storage of potentially hazardous foods. Rice in covered bowls (4+) on counter 70-74 degrees F, cooled chicken on counter covered plate 73 degrees F, pork in bus tub on floor under prep table.

#22: Accurate thermometer unavailable. Built up food debris on non-operating digital thermometer, no battery.

#33: Foods not protected from potential contamination during storage. Foods not stored 6" off the ground (eg onion bags, food boxes). Food/ware in splash zone of hand sink.

#34: Sanitizer not made at time of inspection, absent in active food prep areas.

#36: Employee open beverage on shelf above food prep.

#37: In use utensils improperly stored. Utensils stored in standing water at 64 degrees F.

#40. Rood and non-food surfaces improperly used, surfaces covered in cardboard or foil.
Correction: Maintain food contact and non-food contact surfaces smooth and easily cleanable. (cardboard is not cleanable).

#48. Physical facility not properly maintained. Floors, walls, ceiling, equipment dirty with excessive food debris buildup.
Correction: Clean facility and maintain.

Re-inspection required.

Re-Inspection:

Re-InspectionDate: Mar 16, 2018 Results: Par cooked chicken, prep unit bottom 38-40 F
Cabbage, prep unit top, 38 F
Cabbage, prep unit bottom, 51-56 F
Egg rolls, standing refrigerator, 41 F

#21. improper cold holding temperatures of potentially hazardous food. Cabbage in prep unit bottom, 51-56 F .
Correction: Maintain potentially hazardous foods in cold holding at or below 41 F .
(cold bolding units not cold making units). Consider rinse water temperature and chill before placing in holding unit. (CDI- rapid chill).

#29. Non-commercial freezer unit being used.
Correction: Compliance schedule of 6 months for replacement of non-commercial unit with commercial unit.

#31. Food not protected from potential contamination. Hand sinks absent splash guard, food within 18 " splash zone.
Correction: Provide splash guard at hand sink or relocate food outside splash zone, to prevent potential contamination.

#36. Food not protected from potential contamination. Employee food, beverage, personal items are above / in food contact surfaces.
Correction: Relocate personal items to prevent potential contamination. Recommend creating space for employee food and beverage in refrigeration units and creating space for personal items outside food prep areas.

#43. Non food-contact surfaces not maintained, in dis-repair. Particle board under soda machine in disrepair, shelving "tape" not smooth and easily cleanable.
Correction: Repair / replace soda area counter. Remove tape from shelving.

Re-inspection post self-closure and high point inspection, Operator has made significant facility improvements and will continue cleaning efforts. Food safety practices have been altered to reduce risk (e.g. no longer par cooking chicken). New staff have been hired and are actively being trained. Inspector observed owner / PIC actively managing foodborne illness risk factors and training. Increased monitoring through follow-ups to verify continued food safety practices will be conducted. Note: Hand sink relocated for easier access.

Burger King #7019 - 1609 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/12/2018 5 0 5 #21- Proper Cold Holding Temperatures
Light cream, under counter reach-in 37 F
No patties being cooled
Ranch dressing, walk-in, 40 F
Cut lettuce, walk-in, 42-44 F

#21. Improper cold holding temperatures of potentially hazardous food, cut lettuce in covered plastic inserts, 42-44 F. (prepared 6-7 am).
Correction: Ensure foods in cold holding are maintained at or below 41 F when preparing foods complete task or place foods back into temperature control. CDI

McDonald's - 19734 OLD 99 HWY SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/12/2018 0 0 0 Large hamburger cooked, 159-167 F
Grilled chicken, HH 135-153 F
Sliced tomatoes, Cold Hold, 35 F
DW sanitizer, 300 ppm quat
Contact Sanitizier, 50 ppm quat
Liquid eggs, walk-in 33 F
Dairy product in soft serve, 34 F
Chicken nuggets, HH 163-167 F


No items noted.

Subway - 9920 Highway 12

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/12/2018 0 5 5 #34- Wiping Cloths Properly Used, Stored
Meatballs in sauce, HH 159 F
Scrambled egg patties, walk-in , 34 F
Shredded lettuce, prep, 35 F
Cold cuts u/c, 37 F

#34. Bucket for holding sanitizer has accumulation of grime. Clean regularly. Sanitizer solution was <100 ppm (zero) quat. Use test paper and maintain strength at 200-300 ppm quat. Also use a separate supply of sanitizer for dining room tables.

Burger King #3463 - 400 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/9/2018 10 0 10 #06- Adequate Handwashing Facilities
Raw Chicken patty, fry basket, 196 F
Ranch dressing, glass upper milk unit, 35 F
Lettuce, walk-in 37 F
Ice cream mix, ice cream maker, 34 F

#6. Inadequate hand washing facilities. Basin inaccessible, food trays blocking basin.
Correction: Maintain hand sink accessible at all times and prevent potential contamination. (CDI). Moved items.

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 3/9/2018 5 0 5 #02- Food Worker Cards Current
Bottled product cooler, 1-door, 39 F OK

#2. Per present worker, his missing food worker card is at west side store. Immediately transfer card so Every Store has a copy, as required.

Note: #29. One of two dial thermometers in "supera" cooler (The large "Taylor"one) was 7 F too low- Removed.

Remember, off site "demos" or sales require temporary permit.

Scott Lake Grocery - 11315 SCOTT CREEK DR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 3/9/2018 0 0 0 Chicken bake, display case, 139 F

No items In violation.
Grocery 3/9/2018 0 0 0 Milk, walk-in ambient, 38 F
Eggs, yogurt 2-door merchandiser, ambient 35 F

No Items noted.

Panda Express #884 - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/9/2018 95 0 95 #02- Food Worker Cards Current
#04- Hands Washed As Required
#05- Proper Barriers Used To Prevent BHC
#06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
Spring roll, hot line, 119 F
Egg roll, hot line, 114 F
rice, rice cooker, 176 F
Cabbage, walk-in, 45 F
Noodles, wok, (re-heat), 196 F
Cabbage, prep unit top, 40 F

Re-Inspection required


REPEAT #2: Valid WA Food Worker cards unavailable upon request. Several employees (3) with expired FWC, 1 employee with non WA food training card.
Correction: Obtain valid WA Food Worker Cards by 3/24/18.

#4. Improper hand washing. Employees washed hands for less then required 20 seconds, employees placed gloves on without washing hands, employee did not wash hands after changing tasks, (money, task, food prep).
Correction: Management to focus train employees on proper hand washing methods and requirements. Reviewed hand washing techniques and requirements with management.

#5. Proper barriers to prevent potential contamination not used. Employee preparing ready to eat vegetables with 1 gloved hand.
Correction: Prevent potential contamination, glove both hands, using two hands to prep , use two gloves.

#6. Inadequate hand washing facilities. Hot water, non mixing valve, 137 F.
Correction: Repair to provide 120 F maximum hot water.

#17. Improper hot holding temperatures of potentially hazardous foods. Spring rolls 119 F on hot line, Egg rolls 114 F on hot line,
Correction: Maintain potentially hazardous foods in hot holding at or above 135 F . (CDI- Voluntarily discarded).

#21. Improper cold holding temperatures of potentially hazardous foods. Cabbage in walk-in 45 F.
Correction: Maintain potentially hazardous foods in cold holding at or below 41 F. (CDI- Rapid Chill).

Notes. #32. As pests are known issue at larger main facility, ensure active integrated pest management.

Notes. #33. Ensure kitchen wares are properly stored, do not store items (foods or wares) on floor.

Lemongrass Café, The - 5801 Capitol Blvd SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/9/2018 25 15 40 #16- Proper Cooling Procedures
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Shredded cabbage, top of small prep, 38 F
Fried tofu, top of 2-door prep, 39F
Shrimp, walk-in, 38 F
Bean sprouts, single merch, 38 F
Rice, cooker, 157 F
Pork, cooked-reheat, 165-171 F

#16. 3 perforated tubs of noodles in 2-door were 54-59 cooling since morning. Tubs were stacked and nestled together. Stagger the tubs and take several temperatures over 4 hours so that it reaches 70 F. If not lay tubs singley on shelves without stacking.
Corrected. (CDI).

#40. Large metal food cans are being re-used to contain and store foods. Obtain food grade approved containers and eliminate re-used cans.

#33. Large tub of shelled raw peanuts stored on the floor beneath 6 ' shelf rack.
Correction: Store these 6 inches above floor and covered. (CDI)

#41. Metal scouring pads found in hand wash sink and at food prep sink. Equipment wave washing shall not take place in these sinks.
Correction: Removed (CDI)

#41. An excessive amount of soap suds and therefore soap water remains in the dish wash machine and on equipment after machine completes it's cycle. Have machine serviced to correct this and to correct lack of sanitizer in rinse water. All dish ware glass ware and equipment must be washed and sanitized in 3-compartment sink until machine is repaired.
Correction: Service called

#34. Contact sanitizer at >200 ppm. Must be maintained at 50 ppm. Use test paper to check.
Correction: Done (CDI).

Melody Chevron - 415 Cleveland Ave SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/9/2018 0 0 0 Gallon milk, walk-in cooler, 35 F

Good, none noted.

Taco Bell #30825 - 182 Trosper Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/8/2018 40 0 40 #02- Food Worker Cards Current
#04- Hands Washed As Required
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
Beans, hot hold, 109-119 F
Eggs, Walk-in, 32 F
Cold hold line, time as a control,
Lettuce, cold line bottom reach-in 40 F


Note: Cooling requires high risk permit.

#2. Repeat: Expired food worker cards, greater then 5 employees.
Correction: Obtain valid WA Food Worker cards by 3/22/18.

#4. Improper hand washing. Observed two employees wash hands for less then required 20 seconds.
Correction: Properly wash hands at an approved hand sink with soap and warm water for 20 seconds min.... (CDI).

#26. Facility operating outside of permit. Facility permitted as medium risk, but is actively cooling potentially hazardous foods, a high risk process.
Correction: Obtain high risk permit or Cease cooling practices.

Happy Teriyaki III - 1107 College Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/8/2018 10 0 10 #17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
Salad greens, top salad prep, 38-41 F
Chicken, cooked, 165-179 F
Cooked vegetables, open-top chiller, 39 F
Contact sanitizer, 50 ppm chlorine
DW machine sanitizer, 50 ppm chlorine

#17. Cooked chicken that is collected in 6 inch pan was found to dropped to 130 F by the time pan is filled. Use a 4 inch deep pan to keep temp above 135 F by the time it is filled and moved to hot holding.

#21. Pre-chilled noodle portions, chopped chicken in 2-door prep at grilled at temps 42-45 F. Adjust temp setting of unit, eliminate step of storing chopped, warm chicken there.

NOTE: maintain ice in container for ice paddle storage.

Burger King #7782 - 5252 Capitol Boulevard S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/8/2018 25 8 33 #04- Hands Washed As Required
#36- Proper Eating, Tasting, Drinking or Tobacco Use
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Ranch dressing, milk, upper front cabinet, 40 F
lettuce, walk-in , 39 F
Tots, (cheese), hot hold, 141 F
Hot line (TAC)
Cold line (TAC)

#4. Improper hand washing. Employee/s washed hands for less then required 20 seconds.
Correction: Properly wash hands at an approved hand sink with soap and warm water for 20 seconds minimum. *Manager to train employees and verify proper hand washing procedures.

#36. Improper protection from potential contamination. Employee beverage and phone on food contact surface.
Correction: Prevent potential contamination. Keep store employee foods and items separate below and away from food and food contact surfaces.

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

Note: Manager to supply corp. policy or SOP for complaint intake / logging card provided.

Chevron #1126 - 1601 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/6/2018 0 5 5 #34- Wiping Cloths Properly Used, Stored
Roller items, 141-167 F
Hot case items, 137-171 F
Pico de gallo, 36 F
Chili, dispenser, 143 F

#34. Improper sanitizer, quat. sanitizer less than 150 ppm in bucket.
Correction: Prepare and maintain sanitizer as required, changing every 4 hours or sooner if necessary. (CDI- made).
Grocery Stores and Confectioneries 3/6/2018 0 0 0 Milk, dairy cooler, 37 F
Chicken sandwich, deli fresh case, 37 F

No violations noted at time of inspection.

El Taco Amigo - 608 YELM AVE W - Commissary

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 3/6/2018 35 0 35 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
Pork, hot holding well (in bag) 90 degrees F
Beef, hot well 167 degrees F
Chicken, hot well 147 degrees F
Sliced tomatoes, prep unit top 43 degrees F
Lettuce, prep unit 44 degrees F
Rice hot hold well 151 degrees F

#17: Improper hot holding of PHF's, pork, in plastic ziplock in hot hold well 90 degrees F

#21: Improper cold holding of PHF's, sliced tomatoes in prep unit top 43 degrees F, cut lettuce, prep unit top 44 degrees F

#2: Expired food woker card.

Mayan Family Mexican Restaurant - 4820 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/6/2018 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Mashed beans , 169 F
Beef, cooked, 167 F
Enchiladas in reach-in, 39 F
DW sanitizer, 50 ppm chlorine.

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

#34. Contact sanitizer not prepared.
Prepare at start of food preparation activity.
(CDI)

Papa Murphy's - 4760 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/6/2018 5 0 5 #02- Food Worker Cards Current
Diced tomatoes, top prep, 38 F
Sausage, top prep, 38 F
Cheese, walk-in, 35 F
DW sanitizer, contact sanitizer 200 ppm quat.

#2. Employee with expired food worker card.
Obtain renewed card within 2 weeks.

Rock Wood Fired Pizza and Spirits - 5400 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/6/2018 20 5 25 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
Sausage (link), prep unit top, 61 F
Pico de gallo, walk-in cooler, 36 F
Tomatoes, prep unit bottom, 44 F
Cheese sauce, service soup kettle, 171 F
Lettuce mix, bar prep unit bottom, 44 F
Chicken, prep unit top, 35 F

#6. Inadequate hand washing facilities. Hand sink unavailable for hand washing. being used to "rinse" food "squirt" bottle.
Correction: Prevent potential contamination, use hand sink for hand washing ONLY. (hand sink is a point of potential contamination.

#21. Improper cold holding of potential hazardous foods in food prep units. Sausage 61 F (prep top), diced tomatoes, 44 F (prep unit bottom), lettuce mix (prep unit bottom).
Correction: Maintain potentially hazardous foods in cold holding at or below 41 F. Keep foods below insert fill lines. Place foods 41 F or lower in prep units.
(CDI- Voluntary destruction, rapid chill).

#33. Potential contamination during storage. Onions, in mesh bags, stored on floor.
Correction: Prevent potential contamination store foods 6 " or greater off of the floor.

Re-Inspection:

Re-InspectionDate: Apr 06, 2018 Results: Lettuce, prep , top and bottom, 41 F
meat balls, prep unit top, 41 F



Re-inspection to verify corrective actions taken for red high risk violations. Upon inspection observed hand sinks accessible for hand washing and observed proper cold holding temperatures in prep unit top and bottom.

No violations noted at time of inspection

Note: Hand sinks are to be considered at point of potential contamination and are to be used for hand washing only.

Short Stop Deli - 905 North Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 3/6/2018 0 5 5 #33- Potential Food Contamination Prevented
Milk, walk-in cooler, 40 F

#33. Eggs in display walk-in cooler, must be stored below other packaged foods.

Subway - 5595 Capitol Boulevard S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/6/2018 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Sliced tomatoes, top of prep, 37 F
Meatballs in sauce, 153 F
Chopped lettuce, walk-in, 37 F
DW sanitizer, 200 ppm quat

#34. Sanitizer for wiping towels was less 100 ppm quat. Must maintain at 200-300 ppm. Monitor with test paper regularly to maintain effective concentration. Replenish with new disposable wiping towels.

#2. Food worker cards were not available for review. Have located, available for verification at all times.

Taco Lote, LLC - 3663 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food 3/6/2018 10 5 15 #21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Mashed beans- steam table, 167 F
Shredded Chicken- steam table, 169 F

#21. Diced tomatoes, chopped lettuce and sour cream in rail of prep fridge at 53-57 F. All other foods in lower part of unit are 37-39 F. Keep these items stored in lower part to maintain their temperature below 41 F. Done
Have unit serviced or modified to allow proper temperature control.

#34. Chlorine sanitizer prepared too strong. Well above 200 ppm. Maintain at 50 ppm. Use your test paper to assure this.
Corrected by dilution.

Bubble Island - 700 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 3/5/2018 0 5 5 #33- Potential Food Contamination Prevented
1/2 & 1/2 tall upright, 35 F
contact sanitizer, 50 ppm chlorine

#33. Many uncovered foods (various fruits and tapioca) in refrigerator. Keep covered or sealed to prevent contamination.

Taco Time - 8208 Quinalt Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/5/2018 20 5 25 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Chicken, hot hold wells, 159 F
Lettuce, walk-in 40 F
Pico de gallo, walk-in 39 F
Beans, hot hold well, 163 F
Sliced tomatoes, walk-in 44 F
Rice, rice cooker, 167 F

#6. Inadequate hand washing facilities. Hot water at facility hand sinks, less then 100 F- 76 F
Correction: Correction: Ensure adequate hand washing facilities are provided with 100-120 F warm water. (CDI water turned up). Absence of hot water is an imminent health hazard.

REPEAT #21: Improper cold holding. Tomatoes in walk-in 44 F, lid covered / paper covered/ facility has had cold holding violations in 4 recent inspections.
Correction: Maintain PHF at or below 41 F in cold holding. (CDI- rapid chilled).

#2. Food worker cars not available for all employees.
Correction: Provide valid cards by 3/16/18.

# 42. Ice machine interior dirty.
Correction: Clean and maintain.

Re-inspection required for repeat red violations.

Re-Inspection:

Re-InspectionDate: Apr 06, 2018 Results: Sliced tomatoes, walk-in 38-39 F
Sliced tomatoes, prep line top 38 F
Lettuce, prep line top, 34 F
Pico de gallo, prep line top, 38 F

Re-inspection of facility to verify correction of high risk violations. Upon inspection observed adequate hot water at hand sinks, proper cold holding temperatures of tomatoes with procedure for prepping amended to control temperature and all employee food worker cards valid.

No violations noted during inspection.

Randeez Coffee - 5301 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 3/5/2018 0 8 8 #29- Adequate Equipment for Temperature Control
#43- Nonfood-Contact Surfaces Maintained and Clean
Milk, under counter fridge, Beverage Air, 35 F
Tall home style fridge, 38 F
Counter top Home style, 37 F
Contact sanitizer, 100 ppm

#29. Home style refrigerators still in use. A proposal for the replacement of these must be submitted in 4 weeks.

#43. Laminate counter top is worn down in one spot to base wood.
Repair or replace within 180 day.

Osaka Japanese Restaurant - 7265 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/5/2018 45 24 69 #01- PIC Certified by Accredited Program or Compliance with Code
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#30- Proper Thawing Methods Used
#33- Potential Food Contamination Prevented
#36- Proper Eating, Tasting, Drinking or Tobacco Use
#37- In-use Utensils Properly Stored
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Raw shrimp, room temp storage on counter, 63 F
Noodles, prep unit bottom  51 F
Cooked shrimp, on counter in bowl, 57 F
Chicken, prep unit bottom,  46 F

#1. Person in charge unable to correctly answer food safety temperature questions regarding cooking, cold holding, hot holding.
Correction: Person in charge to obtain food safety knowledge.

#19. Room temperature storage of potentially hazardous food (raw shrimp) in container near stove 63 F.
Correction: Maintain foods in required food safety temperatures at or above 135 F or 41 F or lower. DO NOT STORE FOOD AT ROOM TEMPERATURE.

#21. Improper cold holding temperatures of potentially hazardous foods in all three prep units above 41 F . See temp notes.
Correction: Ensure foods in cold holding are maintained at or below 41 F. Use thermometer to verify food temp. (Operator discarded all PHF's).

#22. Accurate thermometer not utilized to take food temperatures and not readily available.
Correction: PROVIDE AND USE thin tip digital thermometers to take internal food temperatures (e.g. when cooling, cold holding or cooking).

#29. Inadequate temperature control. Three of three prep units above 41 F ambient. Prep unit 1 = 43 F Prep unit 2 = 43 F  Prep unit 3 = 45 F
Correction: Ensure cold holding units are properly functioning to maintain potentially hazardous foods at or below 41 F internal food temp.
(CDI- units turned down 1=39 F 2= 39 F 3=37 F). MONITOR UNITS DAILY, TAKING FOOD TEMPS.

#30. Improper thawing. Wrapped frozen beef in container near stove.
Correction: Thaw by approved methods only (under running water, in microwave, in refrigeration, as part of recipe). (Returned to refrigeration CDI).

#33. Unsecured rear storage area used to store food and single service items.
Correction: Store food in area that is secured and protected from pests.

#36. Employee dining / eating on public food prep area.
Correction: Protect food from potential contamination, keep personal away form food prep areas. (CDI- removed and cleaned).

#37. In-use utensils in sushi are in standing water of 62 F
Correction: Store in-use utensils dry, properly washing every 4 hours or store on ice, 41 F or lower or store at or above 135 F .
(CDI new utensils on ice).

#40. Storage areas less then 6" off ground.
Correction: Provide storage 6" or greater off ground.

#40. Food surface not properly constructed. Rear formica prep table in serious dis-repair.
Correction: Repair or replace.

Lemon Grass Restaurant and Lounge, The - 8125 QUINAULT DR NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/5/2018 50 17 67 #04- Hands Washed As Required
#16- Proper Cooling Procedures
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Bean sprouts, prep top, 40 F
Tempura Veg, prep bottom, 40 F
1/2 & 1/2, bar reach-in, 40 F
Tempura shrimp, walk-in, 40 F
Noodles, walk-in 39 F
Noodles, merchandiser, 45-89 F

#4. Improper hand washing. Employee washed hands with gloves on.
Correction: Properly wash hands as required when required, Never wash hands with gloves on.

#16. Improper cooling procedures. Potentially hazardous foods improperly cooled at depths greater than 2" (cooked carrots & cabbage 8-10" covered in walk-in, noodles in merchandiser covered 45-89 F, tempura shrimp greater then 2" (6-8 ").
Correction: Properly cool by approved method. When shallow pan cooling, product must be 2" or less and remain uncovered until 41 F.
(CDI-Voluntarily discarded).

#34. Improper sanitizer. Chlorine sanitizer less then 50 ppm.
Correction: Prepare and maintain sanitizer as required. (CDI).

#41. Ware washing machine not properly functioning to sanitize wares, less than 160 F.
Correction: Ensure machine is properly sanitizing, reaching 160 F or greater during sanitizing step, (Dial says reaching greater than 160 F but actually less). Use strip (thermal) or tool to verify required temp. for sanitizing or use 3-compartment sink for manual washing.

#42. Food contact surface not maintained clean. Ice machine interior surface dirty with mold like substance.
Correction: Properly wash, rinse sanitize and maintain clean.

#48. Physical facilities/equipment not properly maintained, surfaces covered with cardboard.
Correction: Remove cardboard. Provide and maintain smooth and easily cleanable surfaces. (Bar area, storage area).

As red violation points exceed 45, RE-INSPECTION REQUIRED. $200.00 fee at time of re-inspection.

Re-Inspection:

Re-InspectionDate: Apr 06, 2018 Results: Cabbage, walk-in , 1 F
onions, walk-in 41 F

Re-inspection to verify corrective action for high risk violations. Upon inspection, observed good hand washing practices by most staff, did not observe gloved hand washing, observed proper cooling of 2" or less product uncovered in shallow pans in walk-in, observed proper sanitizer, observed conveyor dish machine in required temperature range. Observed ice machine dismantled and clean. Facility requires additional removal of cardboard and continued cleaning efforts.

Note: Facility requires person in charge, PIC, at ALL times of operation. A person must be designated as responsible for controlling food borne illness risk factors at all times of operation.


Meconi's Italian Subs - 2527 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/5/2018 10 5 15 #21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Chili, hot well, 146 F
Cut lettuce, prep unit top / bottom, 44/ 51 F
Cut lettuce, walk-in cooler, 44 F
Deli meat, reach-in, 39 F

#21. Improper cold holding. Potentially hazardous food in cold holding above 41 F. Lettuc3e in prep units and walk-in 44-51 F
Correction: Ensure food in cold holding is 41 F or lower. Ensure 41 F or lower before placing lid on. (CDI- rapid chill).

#41. Thermal dish machine not properly functioning to sanitize, less then 160 F (148 F)
Correction: Repair to properly sanitize, verify daily. Use 3-comp until repaired. Provide thermal testing strip / tool.

Starbucks #11159 - 5300 Capitol Boulevard South

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/28/2018 5 3 8 #02- Food Worker Cards Current
#39- Single-Use and Single-Service Articles Properly Stored, Used
All u/c fridges fro milk, 36-40 F
Open front display, 35 F
2-door reach-in #1 37 F
1-door reach-in 40 F
2-door #2 40 F
contact sanitizer, 200 ppm quat

#2. Some FW cards expired. Obtain renewed cards in 2 weeks.

#39. Two large bags of single-use straws stored in cabinet below hand sink. Store elsewhere and off floor. Done. (CDI)

Briney Sea Delicaseas Inc - 715 78th Ave SW #3

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 2/28/2018 0 0 0 3-door freezer, 20 F
Display case, 22 F

No items noted at time of inspection.

Very well maintained

Safeway #543 - 4700 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 2/27/2018 0 0 0 Eggs, display case, 37 F
Cheese and yogurt, dairy case, 38 F

No items noted.
Meat Market 2/27/2018 0 0 0 Salmon, #1 case, 35 F
Beef #2 case, 36 F
Seafood open display, 22 F
Meat, open display, 24-28 F
Walk-in cooler, 32 F
Quat sanitizer 200-300 ppm

No items noted. Well maintained.

Starbucks #3247 - 4700 Avery Lane SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/26/2018 0 0 0 Under counter milk fridges, X2 32,34 F
Under counter sandwich fridge, 32 F
2-door, back, 32 F
Quat sanitizer 200 ppm
Open display case 32 F

None noted, well maintained facility.

Perfect Cup Espresso - 2747 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 2/26/2018 5 0 5 #22- Accurate Thermometer Provided for PHF
Milk, under counter fridge, 41 F
Contact sanitizer 50 ppm chlorine
FW cards ok

#22. Provide Ambient thermometers for refrigeration.

Firs Retirement Apartments, The - 426 LILLY RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/26/2018 30 0 30 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
Diced tomatoes, 3-door #1, 37 F
Beans, 3-door #2, 39 F
Cottage cheese, refrigerated salad bar, 38 F
DW machine sanitizing rinse, 160 F
Contact sanitizer, 200 ppm quat

#21. Cut green salad mix on salad bar at 42-45 F. Cut leafy greens must be cold held at 41 F or less.
Corrected: Ice added to surround container.

#16. Reserve of chicken pot pie cooled at 3 inches of depth. Shredded pork with two cuts of pork roast cooled at 4-inches depth. These PHF's must be cooled at 2 inches of food depth.
Corrective action: Discarded. (CDI)

Capitol 76 - 1050 Plum Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 2/23/2018 0 0 0 odwalla drink (2) coolers, both 39 F OK
Salad bag, walk-in cooler, 40 F max, OK

Good none noted.

Farrelli's Pizza & Pool Co. - 4870 Yelm Highway

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/23/2018 35 2 37 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Tomato Bisque in winco steam table, 147 F
Diced tomatoes, large pizza prep, 39 F
Contact sanitizer, 200-300 ppm quat
DW sanitizer 50 ppm chlorine
Cut romaine, small pizza prep, 39 F
Glassware machine, 50 ppm chlorine

#17. Salmon chowder in steam table hot holding since 8-9 AM is at 120 F.
Must reheat to 165 before placing to hot hold.
Corrective Action: Disposed

#2. Expired FW cards of some employees.
Obtain renewed cards in 2 weeks.

#48. Dilapidated condition of concrete walk-in floor shall be considered for refurbishment in the next 12-18 months.

#22. Provide ambient temperature thermometers for walk-in cooler and under counter fridge at front area.

Subway - 1023 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/23/2018 15 0 15 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
Round milk cooler, self serve 38 degrees F
Meatballs, 167 degrees F
Cut tomato, counter top 41 degrees F

#6: In sink room, hand sink soap dispenser not working, towel dispenser not working. Repair these, working hand wash station required in both rooms.

#2: Present workers Food Worker Card expired 2 days ago, another listed worker has no posted card. Obtain & post updated card copy by 03/09/2018.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/23/2018 0 3 3 #43- Nonfood-Contact Surfaces Maintained and Clean
Milk, espresso, 40 F OK
Milk, White Fridgidare, 49 F OK

#43. Outside of rolling carts (like flour) have build up, Need cleaning- Clean, Then clean on regular schedule.

Note 1: In kitchen, have to reach across small trash can to wash hands- Move trash can

Note 2: At least 2 home style refrigerators (black GE refrigerator, back room large white frigidare refrigerator), used to store perishable foods, like eggs and milk. You may repair them, but DO NOT replace except with commercial kitchen refrigerator.

Note 3: Based on menu and discontinued "café", fill out " category change form". I emailed form last year.

Silvers Saloon LLC - 2752 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/22/2018 30 7 37 #02- Food Worker Cards Current
#19- No Room Temperature Storage
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sliced Tomatoes, cut lettuce, top of prep 39 F
Med-rare steak, cooked, 135-143 F
Chili, HH steam table, 163 F
Glassware machine sanitizing rinse, 50 ppm chlorine.
Milk in Under counter beverage cooler, 38 F

#2. A few FW cards not accounted for employees. Obtain valid FW Cards withing 2 weeks.

#19. A 1-gallon amount of pasteurized eggs in reach-in at 55 F These were left at ambient temperature to long during use.
Corrected by disposal. Portion an amount during use that can be used within 30 minutes.

#42. Apple corer and insert pan for storage have debris accumulation. Clean and maintain sanitized

#48. Debris accumulation of floor under equipment and counter, clean regularly.

Biscuit House Corp - 6969 TYEE DR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 2/22/2018 0 0 0 Sausage, Prep cooler, upper 38.1
Sauce, Prep cooler, lower 40.1
Sausage, Atoza 2-door, 40.6
Gravy, steam table, 205
Sausage, steam table, 145

Note: Use thermometer to ensure cooled items are at or below 41 F before placing in prep cooler.

No other problems noted. Good hand washing and clean facility.

Cooper Point Public House - 3002 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/22/2018 35 0 35 #06- Adequate Handwashing Facilities
#13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized
#21- Proper Cold Holding Temperatures
Chicken Breast / griddle, 165
Broth / walk-in, 38 F
Sour Cream / Guac / Prep behind 4 drawer grill, 48
Coleslaw / Tarter sauce / Prep to side, 42
Horseradish / 1-door upright Atoza Air, 38.3

#6. Hand sink at busser station was out of soap and blocked by refuse container. Hand wash sinks must always be supplied and accessible.
Correction: Restock with soap and move container. CDI

#13. Cooked bacon stored on egg carton. Potential cross contamination. Do not use cartons for other purposes.
Correction: Bacon voluntarily discarded.

REPEAT #21: Items in 4 drawer prep cooler were too warm at 48 F. Potentially hazardous foods must be kept at 41 F or below.
Items in prep cooler to side of cook line were at 42 F
Corrected: Sour cream and Guacamole were moved to walk-in to be cooled.

Note: Make sure to leave adequate space between cooling foods on speed rack to allow for good air flow.

Note: Ice machine internal baffle needs repair.

Note: 3-compartment sink is directly drained. Facility plans to relocate walk-in and dish wash area in next few months and will need to re-plumb 3-compartment sink with indirect drain.
Notify department BEFORE moving equipment to ensure compliance with code.

Panorama Restaurant - 1751 Circle Lane SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/15/2018 5 5 10 #17- Proper Hot Holding Temperatures
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Soups, HH 170-179 F
Diced tomatoes, salad greens, 40-37 F
Potatoes cooled, walk-in 38 F
Raw meats, line drawers, 37 F
Contact sanitizer, 200 ppm quat
DW machine sanitizing rinse, 173

#17. Meat balls hot holding with marinara in steam table at 130 F. These must be hot held at 135 or above. Assure meat balls are fully heated to 140 F before combined with sauce and hot held.
Corrected: Whole dish reheated to 165 in oven.

#42. Cutting boards on line prep have grime build-up staining.
Correction: Scrub and clean thoroughly daily.

New Market Deli - 7299 New Market Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/15/2018 0 0 0 Salad greens, large insert on ice, 40-39 F
Diced chicken, walk-in 38 F
Chili and soup, HH 135-163 F
Milk for espresso, 37 F
Brisket of flank, cooled in walk-in 38 F
Contact Sanitizer, 200 ppm quat
DW machine sanitizing rinse 100 ppm

*Sanitizer strength for chlorine is 50 ppm maximum. Have Ecolab adjust this.

Well run and maintained facility.

Comfort Inn - 1620 74th Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/14/2018 0 0 0 Eggs and sausage, HH, 135-183 F
Yogurt in merchandiser, 20 F
Milk in dispenser, 33 F
Biscuit gravy, HH, 135-149 F

Well maintained facility.

Fatso's - 3205 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/14/2018 10 2 12 #06- Adequate Handwashing Facilities
#49- Adequate Ventilation, Lighting; Designated Areas Used
Soups, cooked 2" pans, walk-in 38 F
Steak cooked, 145-159 F
Chowder, HH 159 F
Diced tomatoes, top of small prep 40 F
Glassware machine sanitizing rinse 173 F
DW machine sanitizing rinse, 163 F

#49. Intensity of light level needs to be increased at front of grill. 6 weeks to correct. Possible light cover needs cleaning to improve.

#6. There is no separate and dedicated hand wash sink in the kitchen or food preparation area. A Sink shall be considered in the mid-term improvement of facilities.

*Floor was replaced.

Guest House Inn & Suites - 1600 74th Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/14/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Eggs HH 209 F
Sausage HH 203 F
Biscuit Gravy HH 213 F
Milk in dispenser, 35 F
Hard boiled eggs in merchandiser, 36 F
Milk back of home style fridge, 36 F

#41. Obtain test strip paper for sanitizer in use. (Quat Sanitizer).
Obtain within 4 weeks

AFC Sushi @ Fred Meyer #186 - 700 SLEATER KINNEY RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/14/2018 0 0 0 Surimi X 2 top of prep, 36 F
Salmon, raw, lower prep, 35 F
Spray sanitizer 200 ppm quat.
Cut lettuce, prep, 40 F
Items in open display case, 36 F

No items of violation this inspection.

National Fish & Oyster Co. - 5028 Meridian Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Store 2/12/2018 0 0 0

Arco AM/PM # 3501 - 402 Sleater-Kinney RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery and Deli 2/12/2018 15 8 23 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#37- In-use Utensils Properly Stored
#44- Plumbing Properly Sized, Installed, and Maintained
Milk, milk cooler, (ambient), 40 F
Tomatoes & lettuce, condiment station, both 40 F
Chili, chili dispenser, 136 F
Cheese, glass grab-n-go, 40 F

#2. Valid WA food worker card/s unavailable upon request.
Correction: Obtain valid WA FWC by 3/27/18 and make available upon request.

REPEAT #6: Inadequate hand washing facilities, hand sink unavailable for hand washing, hose connected to hot water faucet.
Correction: Ensure hand sink is available for hand washing at all times. Hand sink is a point of potential contamination (virus, bacteria, feces) use hand sink for hand washing ONLY. DO NOT USE HAND SINK FOR MOP SINK.

#37. In-use utensils at condiment station in standing water of 61 F.
Correction: Prevent potential contamination, store utensils dry, changing, or store at or above 135 F or store at or below 41 F. Changing utensils every 4 hours or sooner.

#44. Facility absent mop sink.
Correction: Contact Jerry Caird at our office by 3/19/18 to discuss repair options.
DO NOT USE HAND SINK AS MOP SINK.

NOTE: #22. Provide thin tip digital as beef and chicken patties prepared on site.

Re-Inspection:

Re-InspectionDate: Apr 06, 2018 Results: Re-inspection to verify corrective action for red high risk violations. Upon inspection observed designated hand sink use and discussed use of 3 compartment sink as mop sink until new hand sink is installed. Observed valid WA food worker cards for all staff on schedule.

No violations noted during inspection.

Cheers Lacey Bar & Grill - 5815 LACEY BLVD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/12/2018 25 10 35 #04- Hands Washed As Required
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Tomatoes, prep unit top, #1. 36 F
1/2 & 1/2, bar cooler, 38 F
Prep unit top #2, tomatoes, 35 F
Taco meat, walk-in, 38 F

#4. Improper hand washing. Employee placed gloves on without properly washing hands. Employee washed hands for less than required 20 seconds.
Correction: Properly wash hands at an approved hand sink with soap and warm water for 20 seconds minimum. (re-washed) CDI

#34. Sanitizer, quat 0 ppm in bucket.
Correction: Maintain sanitizer as required changing every 4 hours or sooner. If quat sanitizer (200 ppm) if chlorine 50-100 ppm. (Operator made chlorine sanitizer, quat dispenser not working).

#41. Ware washing machine not properly functioning to sanitize wares. Both kitchen and bar dish machine 0 ppm sanitizer (chlorine), bar empty sanitizer bottle, kitchen not dispensing properly (both 1/2 full). Neither machine tested today. Employees unaware of how machine works.
Correction: Ensure ware washing machines are properly functioning to sanitize wares. Recommend daily testing of both machines. Train employees on equipment use and trouble shooting.
DO NOT MIX Quat chemicals with chlorine bleach.
When dish machine is not properly functioning properly, wash, rinse, sanitize, and air dry at 3 compartment sink.

Northwest Beerwerks - 420 STEELE ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Tap Room - no food service 2/12/2018 0 0 0 Contact sanitizer 200 ppm quat
DW sanitizing temperature 167 F

No items noted.
Well maintained facility.

Olympia Campground - 1441 83rd Avenue S W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 2/12/2018 0 5 5 #33- Potential Food Contamination Prevented
Milk, walk-in cooler, 39 F

#33. Eggs stored in walk-in cooler must be located below all other food items to prevent possible contamination.
Corrected.

Chipotle Mexican Grill - 625 Black Lake Blvd Space J22

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/9/2018 10 0 10 #21- Proper Cold Holding Temperatures
Guacamole, walk-in, 40 F
Rice, hot hold line, 167 F
Cooked Chicken, off grill, 171 F
Cut lettuce, walk-in, 44-48 F
Cut lettuce, cold hold line, 40 F

#21. Improper cold hold temperatures of potentially hazardous foods. Cut lettuce mix in walk-in, covered metal inserts at a depth of 6-8 inches. 44-48 F
Correction: Maintain potentially hazardous foods in cold holding at or below 41 F. ( Notes: Water temperature 52 F, vegetable wash 67 F, Amended lettuce policy not obtaining required temperatures validation of proper lettuce temps not being taken) use thermometer to verify required food temperatures.

Notes: Management to train and verify employees conducting ware washing activities are properly washing hands between tasks of handling dirty dishes and handling clean dishes, also register.

Upon entry, management verified persons entering kitchen were foodborne illness symptom free. This is an excellent Food Safety practice, Good Job!

Dairy Queen - 19742 OLD 99 HWY SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/9/2018 5 0 5 #21- Proper Cold Holding Temperatures
Large hamburgers, cooked 155-163 F
Contact sanitizer, 280 ppm quat

#21. Chopped lettuce and tomatoes in tops o f both prep fridges at 42-45 F: other foods in lower areas are 38-39.
Correction: adjusted thermostat setting to lower temperatures slightly.

Well maintained facility.

Quizno's - 19810 Old Highway 99 Suite 8

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/9/2018 20 0 20 #20- Proper Reheating Procedures for Hot Holding
#21- Proper Cold Holding Temperatures
Roast beef, top of prep, 37 F
Lobster salad, top of prep, 38 F
Chili in steam table, 159 F
Contact sanitizer, 200 ppm quat

#20. Broccoli cheese soup, heated for hot holding in steam table was at 123. Must heat new product to 140 F before placing in hot holding.
Correction: Re-heated to 165 F

#21. Chopped tomatoes, diced lettuce top of prep at 42-45. Must cold hold at 41 F or below.
Corrective Action: Keep covered when not in use.

Costco Wholesale - 1470 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Court Deli 2/8/2018 10 5 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Chili, soup warmer, 171 F
Sausage, pizza prep line, 28 F
Sandwich, hot case, 153 F
Chicken, Walk-in, 44 F

#2. Invalid WA Food Worker Card/s. Several dept. employees with expired FWC.
Correction: Obtain valid WA Food Worker Cards by 2/22/18

#21. Improper cold holding temperature of potentially hazardous food. Chicken in lidded plastic container 44 F in walk-in.
Correction: Maintain food in cold holding at or below 41 F. (Corrected during inspection-rapid chill) CDI

REPEAT #40: Bowl used as a scoop, no handle.
Correction: Provide and use handled utensil. Prevent potential contamination.


Note: #22. Each hot hold case requires visible thermometer.
Bakery 2/8/2018 5 0 5 #02- Food Worker Cards Current
Milk, walk-in cooler, 36 F

#2. Invalid WA Food Worker Cards. Expired food worker cards
Correction: Obtain valid cards by 2/26/18

Jack in the Box #8430 - 4040 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/8/2018 25 5 30 #19- No Room Temperature Storage
#43- Nonfood-Contact Surfaces Maintained and Clean
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Large burgers, cooked, 164-186 F
Fish, cooked, 189 F
Eggs, HH 149 F
Dairy in soft serve, 37 F
Contact sanitizer, 200 ppm quat.

#19. Remainder of bacon was unprocessed and at 72, These must be continually processed and placed under time-as-control plan.
Corrective Action: Bacon discarded. Also previous batches of processed bacon that expired were still on line- Also discarded.

#43. There are grease piles developed on floor behind grill from grease dripping from exhaust hood. Clean hood, screens more frequently.

#48. Many areas of broken floor tile, tile coving, walls that need repair and refurbishment.
Complete in 6 months.

Costco Wholesale - 1470 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Samplers / WDS vendor 2/8/2018 0 0 0 Non-PHF foods observed.

No violations noted at time of inspection.

Notes: #5. Observed correct use by employees, upon interview employee provided detailed and correct use of gloves and hand washing practices.
Specifically, employee knew when and when not required to wash hands when using gloves and completing same food task. (Rona).
Meat Market 2/8/2018 0 0 0 Pork, boxed in room 38 F
Beef, in aisle unit 40 F

No violations noted at time of inspection.

New deglazing sink for seafood.

Notes: Provide SOP for equipment cleaning schedule in meat cold room. Cleaning requirements vary by temperature of room.
Deli 2/8/2018 5 3 8 #02- Food Worker Cards Current
#43- Nonfood-Contact Surfaces Maintained and Clean
Prepped chicken, plastic container, 41 F
Chicken, out of roaster, 191 F

#2. Invalid WA Food Worker Card/s. Expired food worker card/s.
Correction: Obtain valid WA Food worker cars by 2/23/18

#43. Non-food contact surfaces not maintained. Wrap station thermal pad in dis-repair.
Correction: Replace.

Note: #6. Ensure rear hand sink is accessible at all time.s

Happy Teriyaki # 4 - 8205 Martin Way SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/7/2018 100 33 133 #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
#28- Food Received at Proper Temperatures
#29- Adequate Equipment for Temperature Control
#30- Proper Thawing Methods Used
#33- Potential Food Contamination Prevented
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#43- Nonfood-Contact Surfaces Maintained and Clean
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sprouts, walk in 44 degrees F
Breaded chicken, walk in 43-44 degrees F
Cut cabbage, walk in 43-44 degrees F
Sprouts, prep unit top 43-44 degrees F
Cabbage, prep unit top 44 degrees F

#2: Food worker cards unavailable upon request. Two employees cars absent, 1 expired.

#4: Improper hand washing, observed two employees wash hands for less than required 20 seconds.

#6: Inadequate hand washing facilities. Hand sink greater than 25 ft from dish machine and prep area.

#16: Improper cooling procedure for potentially hazardous food. Breaded chicken in plastic containers greater than 2" inches in depth (in-6-8") made 02/06/2018 42-43 degrees F. Pan of breaded chicken mounded to above 2" (4-6" in depth), 42-43 degrees F in walk in.

#19: Room temperature storage of potentially hazardous food "counter" chicken (cutting board over sink compartment) not actually being prepped, 57 degrees F.

#21: Improper cold holding of potentially hazardous foods. Prep unit top: cabbage and sprouts at 44 degrees F. Walk in: all foods temping at 42-44 degrees F, PHF and non-PHF foods.

#22: Thermometer not used to evaluate food temperatures. Staff had to search for thermometer (only 1) and did not know if it was accurate.

#28: Bean sprout temp not always taken during delivery/receipt.

#29: Inadequate equipment for temperature control.

#30: Improper thawing of potentially hazardous food, bus tub over filled with chicken stored under prep table at room temperature thawing.

#33: Potential contamination during prep/storage not prevented. Dirty/used sponge contacting chicken on drain board of 3 compartment sink.

#40: Food and non-food contact surfaces properly constructed. Shelving is less than 6" off the floor, chest freezer lid/door taped together, peg board used at 3 comp sink to store utensils.

#41: Test strips for chemical dish machine unavailable.

#42: Food contact surfaces not maintained clean. Prep tables have cardboard taped to them.

#43: Non-food contact surfaces not maintained clean. Shelving has tin foil and/or cardboard and/or sealant in disrepair.

#48: Floors, walls, ceiling with excessive debris.

Facility was not closed based on management and owner rapid response to high risk violations and report. Person in charge contacted technician for refrigeration and had on-site for evaluation during inspection.

Re-Inspection:

Re-InspectionDate: Feb 09, 2018 Results: On-site survey to verify active managerial control. Based on imminent health risk associated with food handling practices, improper hand washing practices, and lack of active managerial control of risk factors, facility is to cease operation immediately.

Bean sprouts, walk in 36 degrees F
Tapioca pearls on counter 52 degrees F
Cabbage, walk in 40 degrees F
Cabbage mix, walk in 38 degrees F
Utensils/water in standing water 63 degrees F

#4: Improper handwashing. Employee washed hands at 3 comp sink without soap for less than 20 seconds.

#5: Barehand contact with ready to eat food. Employee cutting celery with bare hands, no barrier.

#21: Improper cold holding of potentially hazardous foods. Tapioca pearls at counter in melted ice bath at 53 degrees F.

#37: In use utensils improperly stored. Rice scoop, ladle and strainer in standing water at 63 degrees F.

#1: Person in charge without active managerial control as demonstrated in above violations.

Re-InspectionDate: Feb 26, 2018 Results: Lettuce mix, prep unit bottom 47 degrees F
Bean sprouts, prep unit top 40 degrees F
Chicken teriyaki, holt hold well 171 degrees F
Chicken, walk in 43 degrees F
Bean sprouts, walk in 40 degrees F



#1: Person In Charge, Mr. Steele, not actively controlling known foodborne illness factors through employee management. Observed several violations in presence of PIC who did not act to control risk (e.g. hand washing)

REPEAT #4: Improper hand washing by two employees observed.
#21: Improper cold holding temperature of PHF's. Cut lettuce mix in unit 47 degrees F (bottom).

REPEAT #16: Improper cooling of PHF's. Teriyaki chicken prepared 02/25/2018 in covered plastic container, greater than 2" in depth (8 inches), 43 degrees F. Shrimp prepared 02/25/2018 loosely covered of depth greater than 2" (4 inches).

REPEAT #21: improper cold holding temperature of PHF's. Cut lettuce mix in prep unit 47 degrees F.
#40: Food stored on floor in walk in (freezer & fridge).

Fred Meyer #659 - 555 Trosper Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli 2/6/2018 25 5 30 #17- Proper Hot Holding Temperatures
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Mashed Potatoes, hot hold case, 124 F
Joe-Joes, hot hold case, 140 F
Salad, deli display-cold, 37 F
Walk-in refrigerator, veg, 37 F
Cheese display, 35-39 F
Cheese, under counter reach-in, 38 F

#17. Improper hot hold temperatures-mashed potatoes at 124 F- must be above 135 F.
Corrected: Voluntarily discarded.

#42. Improper cleaning schedule of cleaning meat and cheese slicers. Need cleaning / sanitizing every 4 hours. Good cleaning process- just need more often.
Corrected: Cleaned and sanitized slicers, will develop 4-hour schedule.

Note: broken thermometer in cheese under counter refrigerator- Replace.
Note: Ensure that all hand wash sinks are fully stocked.
Grocery Stores and Confectioneries 2/6/2018 0 0 0 Milk, dairy case, 35 F
produce- carrots, produce walk-in, 38 F
Cheese, display case, 40 F

Facility clean and well maintained
No other problems noted
Discussed service animal policy (not in carts)

Puerto Del Sol - 9018 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/5/2018 35 5 40 #06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#29- Adequate Equipment for Temperature Control
Chicken, Hot hold unit, 153 F
Diced tomatoes, prep unit top, 38 F
Pico de gallo, standing refrigerator, 36 F
salsa's, merchandiser, 42 F
Sour Cream, prep unit top, 35 F

REPEAT #6: Inadequate hand washing facilities. Kitchen hand sink inaccessibility, drinking pitcher in basin and food cart blocking, Service area inaccessible, drinking pitcher in basin
Correction: Maintain hand sinks accessible AT ALL TIMES. Prevent potential contamination, consider hand sink contaminated.

REPEAT #16: Improper cooling of potentially hazardous foods. Salsa's and sauces prepared today stored in 3-5 gallon buckets in glass merchandiser at 42 F. Per operator, placed on counter to cool then into merchandiser..
Correction: Cease cooling in merchandiser unit. Properly cool potentially hazardous food by approved method. If using shallow pan, place food 2" or less, uncovered in refrigerator unit (not merchandiser) until 41 F or less is reached.
Operator to purchase additional pans for cooling.

#29. Inadequate equipment for temperature control. Facility has 1 (one) 2-door standing refrigerator, Continental brand, 2 d-door standing freezers, 1, 2-door glass merchandiser, 1 prep unit , 1 hot hold unit, multiple wells, 1 beverage merchandiser. Facility has limited space for cooling and open food storage.
Correction: Use refrigerator to cool on alternating schedules.
Use merchandiser for produce and back stock (to be replaced)
Facility to purchase additional refrigeration by 6/18/1/.

Re-Inspection:

Re-InspectionDate: Feb 15, 2018 Results: Salsa, green, merchandiser, 37 F
Refried beans, merchandiser, 39 F

REPEAT X2 - #6: Inadequate hand washing facilities, hand sink inaccessible, food cart blocking hand sink access.
Correction: Maintain hand sink accessible AT ALL TIMES. Remove Food Cart From Kitchen. Maintain lettuce in a cold holding unit. Do not store food in hand sink splash zone.

RE-INSPECTION REQUIRED

Notes: lettuce on food card stored on ice. Ice is not an acceptable long term cold holding option. Lettuce in tub, tub on ice (not surrounded by or at product level). 48 F ALSO in splash zone of hand sink.

Re-InspectionDate: Feb 26, 2018 Results: Lettuce, prep unit top, 40 F
Bento sauce, standing 2-door, 41 F
Shredded chicken, standing 2-door, 40 F

Re-inspection to verify corrective action of violations received 2/15/18. Upon re-inspection, observed accessible stocked hand sinks and proper cooling.

No violations noted during re-inspection.

Arby's #5801 - 532 Sleater Kinney

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/5/2018 0 10 10 #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#44- Plumbing Properly Sized, Installed, and Maintained
Crispy Chicken, HH 163 F
Sliced ham, top of prep, 39 F
Sliced tomatoes, top of prep, 40 F
In-use roast beef 168 F
Ham roast, walk-in 39 F
Contact Sanitizer, 200 ppm quat

#42. Slime mold growth on metal chute deflector in ice machine bin.
Clean and sanitize this equipment monthly.

#44. It can not be readily seen that the indirect drain of the front ice bin is maintained or clean. The drain line must be vertical to be above the level of the floor sink.
Complete in 6 weeks.

Pho 111 - 8765 Tallon Lane Suite N-P

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/5/2018 80 10 90 #02- Food Worker Cards Current
#13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized
#16- Proper Cooling Procedures
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Pork ball, prep unit top, 41 F
Duck, plated on counter (x4) 67 F
Cooked onion and carrot mix, on floor 56 F
Sprouts, prep unit top, 48-50 F
Shrimp, prep unit top, 47 F
Pork, prep unit top, 47 F

#2. WA food worker card/s unavailable upon request. "friend" helping in kitchen.
Correction: maintain valid WA food worker cards for ALL food service workers.

#13. Meat slicer dirty with food debris (dried).
Correction: Clean entire food contact surfaces to prevent potential contamination.

REPEAT #16: Improper coding of potentially hazardous foods. Noodles cooked today cooled covered, pan of soup in 2 gallons 125-130 F in 6-10" in depth on floor in walk-in. Foods placed in walk-in to cool placed in walk-in covered. (e.g. duck + carrot mixture)
Correction: Cool by approved methods ONLY. (e.g. shallow pan and time and temperature). Operator to buy more pans for cooling.

Shallow Pan: Place foods 2" or less in uncovered container in walk-in until 41 F or less is reached. Note: use thermometer to verify 41 F or lower before transferring to another container.

Time and Temperature: Cool foods from 135 F to 70 F within 2 hours and then
from 70 F to 41 F or lower within an additional 4 hours.

Inspector requiring 1 weeks temperature log of time and temp used to cool.
CDI- Rapid chill, voluntarily discarded.

REPEAT #19: Room temperature storage of potentially hazardous food.
Four plates of cooled and portioned duck on counter 67 F
2 sieves of cooked onion and carrot mixture on floor of kitchen draining into metal pans. 56 F
Correction: Maintain PHF at or below 41 F or at or above 135 F. DO NOT store potentially hazardous foods at room temperature.
CDI- Rapid Chilled

#21. Improper cold holding of potentially hazardous foods.
Shrimp and pork (cooked) in closed container stored atop inserts in prep unit top, 47 F
Sprouts mounded above fill line of insert in prep unit top 48-50 F

#34. Sanitizer, chlorine, 0 ppm in bucket.
Correction: Maintain Chlorine sanitizer 50-100 ppm.

#41. Dish machine not properly functioning to sanitize, 0 ppm sanitizer.
Correction: Repair to properly function, until repaired use 3-comp sink to wash, rinse, sanitize, air dry.

RE-INSPECTION REQUIRED.


Re-Inspection:

Re-InspectionDate: Feb 26, 2018 Results: Bean Sprouts, prep unit top, 47-48 F
Pork roast, walk-in, 40 F
Cabbage, prep unit top, 42-43 F
Shrimp, prep unit top, 43 F
Pork, prep unit top, 47-48 F
Noodles, walk-in, 39 F

REPEAT #16: Improper cooling of potentially hazardous foods, several metal inserts full of soup broth, in 6-8 " depth, improperly cooled in "produce" refrigerator at depth greater then 2".
Correction: Cool by approved methods only, in equipment designed for cooling. If shallow pan method is used, product / food must be 2" or less in depth, uncovered until 41 F is reached.
(CDI-Voluntary discarded).

REPEAT #21: Improper cold holding of potentially hazardous food.
Refrigeration/ - shrimp, cabbage and pork stored, double stacked above cooling line of unit. (42-48F )
Correction: Ensure food in cold holding is maintained at or below 41 F. DO NOT store food above refrigeration fill line, DO NOT double stack food.

RE-INSPECTION REQUIRED FOR REPEAT HIGH RISK VIOLATIONS.

NOTES: Splash guards required at hand sink as food prep occurs on new metal table in splash zone of hand sink.
Cardboard and tin foil may not be used to cover food contact surfaces which must be maintained smooth and easily cleanable.

Haggen - 1313 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso -Starbucks 2/2/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Milk, undercounter, 40 F
Milk, full height, in back 38 F

#41. Dishwasher not sanitizing- tried several times with no detectable sanitizer.
Correction: Call for repair- send copy of work order- use 3-compartment sink until repaired.

No other problems noted.

Winco Foods - 7540 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 2/1/2018 0 0 0 Cheese, walk-in cooler, 37 F

No violations noted during inspection.

New Sushi & Teriyaki - 5401 CORPORATE CENTER DR SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/1/2018 100 23 123 #01- PIC Certified by Accredited Program or Compliance with Code
#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#14- Raw Meats Away from RTE Food; Species Separated
#15- Proper Handling of Pooled Eggs
#16- Proper Cooling Procedures
#19- No Room Temperature Storage
#30- Proper Thawing Methods Used
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Tubs of chicken pieces, 77-83 F
Noodles in walk-in, cooling, 87 F
Egg rolls, 45 F
Surimi in bowl below coat rack, 45 F

#16. 3 large plastic tubs of fried chicken pieces cooling at ambient room temperature. Food depths were 3 to 4 inches. Foods must be cooled at 2 inch depth and in refrigeration. Discarded.

#19. Small box of egg rolls stored on work table. Product at 45 F , these must be stored in refrigeration at 41 F. Moved to Prep fridge (CDI)

#4. Employees did not wash hands before putting on gloves. Employee washed gloved hands. Employee did not wash hands after handling raw chicken.

#1. PIC did not correctly answer questions of food safety competency.

#6. Hand washing sink at line was blocked by stacked buckets. Keep sinks clear and accessible at all times.

#14. Raw chicken being stored above ready to eat foods in food prep fridge.

#15. Pint container of pooled eggs found in prep fridge. Use less than 25 + eggs.

#30. Container of frozen raw salmon and tuna thawing at room temperature. Frozen tuna that is vacuumed packaged must also be removed from packaging when thawing.

#37. Scoops for rice being stored in ambient-temperature water. Must be in or stored at 41 F or below or above 135 F

#33. Knives used to slice sushi products being stored in chlorine sanitizer prior to use. Knoves must be allowed to air dry or store it in refrigeration.

#34.

#42. Knives stored on magnetic rack, had food debris residual. Utensils shall be fully cleaned and sanitized when stored.

#48. Debris and grime accumulation on floor under most all equipment. Time must be taken to remove all debris and grime for thorough cleaning.

#19. Many pounds of raw chicken being processed at once with maintaining temperature below 41 F.

#16. 2- 1 gallon containers of noodles, full, cooling improperly in walk-in.
Must cool at 2-inch food depth.

#4. Must wash hands after handling raw meats and doing other food tasks.

#19. Large bowl of surimi placed below coat rack. Food at temp 42-46 F. Must thaw and store in refrigeration.

#42. Cutting boards un-cleaned and un-sanitized.

#33. Bag rice stored below drying equipment and ware. Store food in protected area.

#34: Wiping towels in use had no sanitizer content. Return/store towels in sanitizer bucket between uses.

Panda Express #1219 - 1320 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/1/2018 30 0 30 #05- Proper Barriers Used To Prevent BHC
#14- Raw Meats Away from RTE Food; Species Separated
Cabbage, walk-in 41 F
Walnut prawns, hot line 163 F
Egg roll, hot line, 137 F
Cabbage, prep unit top, 38 F
Rice, rice warmer, 167 F

#5. Bare hand contact with ready to eat food. Employee prepping cabbage with bare hands.
Correction: Prevent potential contamination by bare hands. Use properly washed gloved hands or utensil when handling ready to eat food. Operator washed hands, discarded contaminated product.

14. Raw beef stored above ready to eat foods and single service items in walk-in.
Correction: Properly store foods, raw meats below ready to eat food.
(CDI) relocated.

Winco Foods - 7540 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/1/2018 0 7 7 #34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Deli meat, display (cold) 36 F
Salmon, seafood display, 32 F
Soup, hot hold well, 162 F
Deli meat, deli prep room 38 F
Fried chicken, walk-in 37 F

#34. Improper sanitizer. Quat sanitizer in bucket and sink less then required 150-400 ppm (0 ppm).
Correction: Ensure sanitizer is prepared as manufacturers instruction. (200 ppm) and is maintained as required, changing every 4 hours or sooner if necessary. Remade sanitizer.

#48. Shelving inadequate. Wood pallet/s and plastic pallets being used for storage.
Correction: Ensure food is 6" off ground to allow cleaning and pest management.

Notes: Deli employee knowledge of deli slicer cleaning process, excellent!.
Meat Market 2/1/2018 0 0 0 Beef, meat cut room 36 F
Packaged deli meat, display (floor) 37 F
Packaged chicken, meat display, 40 F

No violations noted at time of inspection.

Firehouse Subs - 1110 GALAXY DR NE, SUITE G

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/1/2018 0 0 0 Lettuce, prep unit top, 38 F
Meat chub, walk-in cooler, 39 F
Sliced tomatoes, prep unit top, 38 F
Sliced tomatoes, walk-in cooler, 40 F

No violations noted at time of inspection.

Note: Facility to purchase additional equipment. (storage of sliced meats).

VFW Post #318 - 2902 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/31/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Chicken patties, HH on grill 163 F
Tomatoes in 2-door, 40 F
Contact sanitizer

#41. Dish wash machine is not providing any chlorine in rinse cycle water. Have machine serviced to obtain 50 ppm chlorine in final rinse water.
Corrective action: Wash, rinse and sanitize dish ware in 3-compartment sink until machine operation is corrected.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/31/2018 50 2 52 #16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Fried chicken, hot hold case 114-124 F
Fried chicken, walk in 44 F
Chicken wings, wing bar, 137-172 F
Whole chicken, walk-in 123 F
Salads, cold display, 33-38 F
Whole chickens, hot hold case,

#16. Improper cooling of potentially hazardous foods. Whole chickens, covered in walk-in "cooling" 123 F, fried chicken covered, from 1/30 44 F
Correction: Properly cool by approved method. When using shallow pan method, ensure product depth of 2" or less and cool uncovered in walk-in until 41 F or lower is reached. Verify 41 F or lower before covering / packaging. (CDI) Voluntary destruction.

#17. Improper hot holding of potentially hazardous food. Fried chicken in hot hold case 114-124 F. Heat light out.
Correction: Maintain foods in hot holding at or above 135 F. Verify temperatures frequently. Change light.
(CDI) reheated and changed / installed lamp.

#48. Foods stored less then 6" off floor.
Correction: All food must be 6" or greater off floor to allow for cleaning and as pest management. Remove crates, relocate foods 6 " or greater.


Note: #22. Ensure food temperatures are taken utilizing a thin tip digital thermometer for internal food temperatures. Infra red meters are not accurate and only represent surface / air temps.

Note: #41. When cleaning deli slicers, removable components are to be run through the dish machine for wash, rinse, sanitize.



Re-Inspection:

Re-InspectionDate: Feb 20, 2018 Results: Whole chicken, walk-in, 39 F
Whole chickens, hot hold "bunker" 155-159 F
Fish patty, hot hold case, 120-124 F

Re-inspection to verify corrective action for high risk violations, 1/31/18

Upon re-inspection, observed proper cooling of whole chickens, discussed with employee proper slicer cleaning procedures and proper food storage 6" or greater.
Facility did not correct hot holding issues and requires re-inspection.

#17. Improper hot holding of potentially hazardous food. Fish patties 120-124 F in hot holding case, light out.
Correction: maintain foods in hot holding at or above 135 F. Replace heat / light bulb. (CDI- light changed, food voluntarily discarded).

Re-inspection required for repeat high risk violation.

IHOP #667 - 3519 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/31/2018 25 0 25 #16- Proper Cooling Procedures
Pasteurized eggs top of right prep, 39 F
Gravy steam table, 167 F
Diced tomatoes, ham left prep, 38,37 F

#16. Approximately 6 plates of cooked crepes found cooling from this morning at 53-55 F. These must be cooled to 41 in a total of 6 hours. Reduce height of crepes on plates to less than 2 inches. Do not stack the plates on another. Increase storage area in u/c fridge by replacing shelves or cool in walk-in.
Corrective action: All crepes prepared this morning were disposed.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 1/31/2018 0 0 0 Raw beef, meat walk-in, 34 F
Frozen meat, floor display, below 32 F

No violations noted at time of inspection.

Note: Reviewed cold room cleaning schedule.
Note: #12 Review tag retention + chrono. order
Note: #48 Ensure foods are stored 6" or greater off of floor.
No production at time of inspection.
Produce Cutting Area 1/31/2018 0 0 0 No violations noted at time of inspection.

No production at time of inspection.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 1/30/2018 0 0 0 Seafood, seafood display, 26-36 F
Raw meat, walk-in 36 F
Raw meats, meat display, 36-39 F

No violations noted at time of inspection.

Observed proper storage and retention of shellfish tags.
Deli 1/30/2018 0 0 0 Fried Chicken, out of fryer, 206 F
Hot holding unit, Chicken (various) 137-158 F
Cheeses, Island, 36-41 F
Deli salads, display unit, 36-38 F
Chicken, Henny Penny, 136 F
Deli meats, display unit, 33-38 F

No violations noted during inspection.

Staff demonstrated proper knowledge of sani-safe slicer cleaning procedures.

Notes: Recommend splash guard at hand sink nearest slicers to prevent potential contamination.

PHF evaluated for temperature must be done using thin tip digital thermometer. Infra red readings are not considered accurate.

Safeway #1173 - 1243 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/29/2018 10 5 15 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#43- Nonfood-Contact Surfaces Maintained and Clean
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Fried Chicken, out of fryer, 206 F
Cabbage, rear prep table top, 42-43 F
Deli salads, salad display, 42-44 F
Deli, walk-in 38 F
Chicken, walk-in (cooled) 36 F
Pkg. in house deli meat, meat display, 42-44 F

#21. Improper cold holding temperatures. Potentially hazardous foods in cold holding above 41 F. Deli salads in salad cold case 42-44 F, cabbage in rear prep top 42-43 F, sliced deli meat (in house pkg'd) 42-44 F
Correction: Maintain PHF in cold holding at or below 41 F. CDI. case out of service, rapid chilled.

#22. Inaccurate thermometer used to take surface food temperatures. Being recorded for scheduled food temp checks.
Correction: Use thin tip probe thermometers to take internal temp.

#43. Non -food contact surfaces not maintained clean. Sushi prep case bottom has layer of yellow mold like substance (1/4 " thick). Being used to store non-PHF.
Correction: Clean and maintain.

#48. Physical facilities not properly installed. Walk-in shelving must be 6" off ground, pallets may not be utilized as permanent shelving.
Correction: Provide storage shelving 6" or more off ground to facilitate cleaning and as part of pest management.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/28/2018 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Chili, chili / cheese dispenser 151 F
Bites / roller 146-157 F
Pizza, hot hold case, 162 F
Pi co degallo, condiment station 40 F

#2. Expired food worker card.
Correction: Obtain valid WA Food Worker card by 2/12/18

REPEAT #34: Sanitizer not made at time of inspection.
Correction: Prepare and maintain as required. (Quat sanitizer 150-400 ppm) CDI. Made. 3rd time. Future repeat sanitizer violations may result in re-inspection and re-inspection fee. Required to sanitize food contact surfaces.
Grocery Stores and Confectioneries 1/28/2018 10 0 10 #21- Proper Cold Holding Temperatures
Milk, milk display area, 44 F
Choc milk, milk display area, 46 F
Grab-n-go foods, Deli display (ambient) 37 F

REPEAT #21: Improper cold holding of potentially hazardous food. Milk in milk display are of cooler 44-46 F. (ambient 44.5 F).
Correction: Maintain potentially hazardous foods in cold holding at or below 41 F. (CDI-removed from service until 41 F). Repair unit to maintain foods 41 F or lower. Cease using for PHF until repaired to maintain.
Recommend thermometer in milk/PHF are of cooler.
Signage placed up.

Re-inspection required.

Re-Inspection:

Re-InspectionDate: Apr 06, 2018 Results: Milk, beer cooler, milk display, 40 F Ok

Re-inspection to verify corrective action of red high risk violations. Upon inspection observed proper cold holding temperatures (milk 40 F ) with ambient temperature of unit 38 F.

No violations noted during re-inspection.

Notes Hot water at hand sink, slow to heat 10 min. per employee, May require a booster to deliver required 100-120 F water.

Shell - 8300 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 1/28/2018 10 5 15 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
Milk, beer cooler, 42 F
Breakfast sandwich, grab-n-go 45 F
Chicken sandwich, grab-n-go 45 F
Burrito, grab-n-go 50 F

REPEAT #21: Improper cold holding of potentially hazardous foods. PHF / milk in milk cooler 42 F. PHF in grab-n-go 45-50 F (breakfast sand, chicken sandwich, burrito).
Correction: Maintain potentially hazardous foods in cold holding at or below 41 F. Take food temperatures to verify required temps.
CDI. Operator pulled all PHF products from both locations of facility, grab-n-go and beer cooler.

#29. Inadequate equipment for temperature control. Beer cooler and grab-n-go unit unable to maintain required food safety temperatures.
Correction: Repair / Replace. Cease use of storing potentially hazardous foods until able to maintain required cold holding temperature requirements of potentially hazardous foods at or below 41 F.
NOTE: Air temperature is not the same as internal food temp.

RE-INSPECTION REQUIRED.
Food Service Establishment 1/28/2018 10 2 12 #06- Adequate Handwashing Facilities
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Chili, chili dispenser, 137 F
Smoky bacon cheddar, 141 F

No Hot food Sundays.

#6. Inadequate hand washing facilities. Hand sink not being used due to plumbing issue.
Correction: Repair / Replace immediately. (CDI- temporarily use food prep sink). (washing between tasks of food prep and Hand washing).

#48. Physical facilities not properly installed. Facility began remodel and never completed or applied with health dept. Facility REQUIRED to complete remodel application by 2/28/18.
(e.g. ceiling tiles, walls, restrooms, plumbing, ventilation).

House Cafeteria - 416 14th Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/26/2018 0 0 0 Ice cottage cheese, 39 F OK
Soup, Warmer, 163 F OK
Pepsi cooler, Milk, <40 F OK

Good, none noted.

Note: Ice machine is being prepared / replaced.

Sizizis - 704 E 4th Ave

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/26/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
3-door cooler, salad, 40 F OK
Bar cooler- orange juice, 40 F OK

#41.REPEAT: Dishwasher not functioning; 2-comp. sink tub being used, for sanitize step, Have dishwasher operating and serviced by Feb. 27th, 2018. Call me by this date.

Note: Present menu is salad, soup, bread, marinated vegetables, bar nuts, ice cream, "Dolma". Heating with sandwich Press. Have Tea, no espresso.

Washington State Senate Dining Room - 416 Sid Snyder Ave SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/26/2018 0 0 0

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 1/25/2018 30 5 35 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Spinach in cold rail (ice) above stove, 44 F
Walk-in (Cheese) 35 F
Noodles in walk-in (cooling) 43 F
Hot soup (gnocci) 163 F
Spinach in cold rail above prep cooler, 41 F

#16. Noodles cooled improperly- were in walk-in, covered, at 43 F (several pans). Procedure is to use ice water to cool to below 41 F before storing in walk-in.
Corrective Action: Ensure that noodles reach 41 before storing in walk-in.

#21. Improper cold hold: Spinach in cold rail behind stove was at 44 F. Potentially hazardous food must be kept at 41 F or below.
Corrective Action: Keep spinach level to 1/2 pan so it is below the level of the ice water.

#41. High-temp dishwasher was not reaching required sanitizing temperature of 160 F (measured 155 several cycles with dish temp).
Corrective Action: Repair unit so washed items reach 160 F.
Repair order called in during inspection. Expected to be repaired in a few hours. Send copy of completed work order.

NOTE: #41. Order Chlorine Test Strips for use at bar.

NOTE: #16. Ensure frequent addition of ice for cold rail units and check temperatures several times a day.

Supplied soup cooling procedures.

7-Eleven #35533H - 910 HENSLEY ST NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 1/25/2018 0 0 0 Milk, milk cooler, 41 F
Wrapped sandwich, grab-n-go, 40 F
Wrapped burrito, grab-n-go, 39 F

No violations noted during time of inspection.
Food Service Establishment 1/25/2018 25 5 30 #17- Proper Hot Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Cheeseburgers, hot hold unit 128-130 F
Pizza, hot hold case, 160 F
Pico de gallo, condiment station, 40 F
Various roller "bites", hot hold case, 114-130 F
Chili, Chili dispense, 138 F

#17. Improper hot holding of potentially hazardous food. Cheeseburgers between 128-130 F in hot holding. Roller bites 114-130 F on roller unit.
Correction: Maintain foods in hot holding at or above 135 F.
CDI- after testing heating unit operator increased reheat time in "turbo chef" and increased hot hold temps of front rollers.

#34. Improper sanitizer, 0 ppm quat at time of inspection. (last 3 inspections).
Correction: Prepare, maintain, train. Future violation may result in re-inspection.

NOTE #33. Hand sinks are a point of potential contamination. Store ONLY soap and towels.



Pho Mania - 7837 Martin Way East # A-102

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/24/2018 50 10 60 #04- Hands Washed As Required
#16- Proper Cooling Procedures
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Pho soup, walk-in 42-44 F
Salad mix, prep unit bottom, 39 F
Pho soup, stove top, 155 F
Bean sprouts, prep unit top, 37 F
Rice noodles, walk-in, 37 F

#4. Improper hand washing. Observed 2 employees "wash" hands, "splashed and dashed", less then 10 seconds in 1) 3 compartment sink, no soap, no dry.
Correction: Properly wash hands at an approved hand sink with warm water and soap. Properly clean 3-comp sink and prep sink. (CDI- re wash).

REPEAT #16. Improper cooling of potentially hazardous food. 2 containers (25 gallons each) of pho soup 42-45 F prepared "Sunday" 1/20/2018 or yesterday "covered with lid and had grease cup.
Correction: Facility is using shallow pan cooling method. Ensure soup is 41 F or lower before transferring to larger container. Recommend additional pans for cooling and shelving "inserts" to create space. Observed large volume of soup and 10 2" pans. (CDI)

#34. In-use wiping cloths stored on counters / surfaces
Correction: Store in-use wiping cloths in sanitizer bucket.

#41. Chemical test strips not used. Chlorine sanitizer, greater then 100 ppm.


NOTE #6. As hand sink location may be "inconvenient" for use, future hand washing violations may result in re-location of current sink or require additional hand sink be installed.

NOTE#42. Ensure meat slicer is thoroughly cleaned after use.

NOTE#47. Facility has common garbage area. Owner to contact property management regarding need for additional bins / receptacles.

Re-inspection Required.

Re-Inspection:

Re-InspectionDate: Feb 26, 2018 Results: Re-inspection to verify corrective action taken for high risk critical violations.

Upon re-inspection, did not observe hand washing violations and did observe proper cooling of potentially hazardous foods. Did not observe any repeat violations during re-inspection.

Facility has added a speed rack in walk-in to help facilitate cooling efforts.

KFC / Long John Silvers - 8030 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/24/2018 25 13 38 #16- Proper Cooling Procedures
#34- Wiping Cloths Properly Used, Stored
#43- Nonfood-Contact Surfaces Maintained and Clean
#47- Garbage, Refuse Properly Disposed; Facilities Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Chicken, hot hold, 136-162 F
Macaroni, hot hold, 141 F
Pot pie mixture, walk-in, 37 F
Coleslaw, cold hold well, 40 F

#16. Improper cooling of potentially hazardous food. Chicken pot pie's cooled covered.
Correction: When using shallow pan cooling method, ensure product is uncovered until product reaches 41 F or lower (CDI).

#34. Improper Sanitizer, quat sanitizer less then 150 ppm,
Correction: Prepare and maintain as required.

#43. Walk-ins dirty with excessive food debris.
Correction: Clean and maintain.

#47. Trash can lid open, food debris on ground.
Correction: Clean and maintain.

#48. Tile floor in kitchen in significant dis-repair.
Correction: Repair or replace.

Chipotle Mexican Grill - 1177 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/24/2018 5 5 10 #21- Proper Cold Holding Temperatures
#44- Plumbing Properly Sized, Installed, and Maintained
Cut lettuce, inserts glass door reach-in, 42-44 F.
Hot line, (rice / beans / proteins) 151-173 F
Pico de gallo, inserts glass reach-in, 42-43 F
Sour cream, to go, prep line 35 F

#21. Improper cold holding of potentially hazardous food. Cut lettuce in glass reach-in, 42-44 F, pico de gallo 42-43 in glass rech-in.
Correction: Maintain PHF in cold holding at or below 41 F. Pre-chill ingredients for longer period of time. (lettuce), (CDI-RC).

#44. Back flow device tag absent annual test "mark"
Correction: Test back flow annually and maintain tag / documentation.

Notes: Reviewed pre-chilling, shallow pans, prep process, etc...
Facility to provide policy by 1/29/18.

Re-inspection due to repeat violations from previous inspections that have not been corrected. (#21).

Re-Inspection:

Re-InspectionDate: Feb 14, 2018 Results: Lettuce mix, "ready" cooler, 37-40 F
Pico de Gallo, "ready" cooler, 37 F

Re-inspection to verify corrective action of critical / high risk violations.

No violations noted at time of re-inspection.

Note: Facility to provide SOP for lettuce to inspector by 2/16/18.

Also provide backflow certification.

Domino's Pizza - 1140 GALAXY DR NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/24/2018 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Chicken, walk-in 37 F
Chicken, prep unit bottom, 38 F
Pizza, out of oven, 203 F
Sausage, make line top, 38 F

#2. Valid WA food worker cards unavailable upon request.
Correction: Develop system for taking / tracking. Make available upon request.

#34. Quat sanitizer less then 150 ppm
Correction: Prepare and maintain as required, changing every 4 hours or sooner. Use test strips to verify concentration.

Taco Del Mar - 1350 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/23/2018 10 0 10 #06- Adequate Handwashing Facilities
Shredded Chicken, Walk-in, 40 F
Diced tomatoes, prep line, 36 F
Shredded Chicken, hot line, 176 F
Beans, walk-in 39 F
Rice, hot line, 171 F

#6. Inadequate hand washing facilities. Front hand sink counter used to fill pitcher, rear hand sink basin inaccessible blocked by grease sieve.
Correction: Prevent potential contamination, do not store items at hand sink. Maintain hand sink accessibility at all times.

Pizza Hut #033696 - 4660 WHITMAN LN SE Suite F

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/23/2018 5 0 5 #02- Food Worker Cards Current
Diced tomatoes, top of prep, 30 F
Diced chicken, walk-in, 34 F
Contact sanitizer, 200-300 ppm quat.
DW machine sanitizing rinse, 50 ppm Chlorine.

#2. Some employees without FW cards.
Correction: Obtain valid cards of all employees in 2 weeks.

7-Eleven #34563A - 2425 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/23/2018 65 5 70 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Pico de gallo, condiment station, 44 F
Chicken sandwich, hot case, 104 F
Cheese burger, hot case, 110 F
Spicy wings, hot case, 114 F
Chicken wings, hot case, 107 F
Pizza, hot case, 146 F

#4. Improper hand washing. 1) Employee placed gloves on without first washing 2) Employee/s washed hands for less then 20 seconds.
Correction: Properly wash hands as required when required in an approved hand sink with warm water and soap for a minimum of 20 seconds. (CDI)
Management to train and validate.

REPEAT #6. Inadequate hand washing facilities. Front hand sink: 1) Paper towel dispenser inaccessible. (blocked by trash can). 2) Tongs stored at hand sink
Rear Hand sink: 1) Inaccessible, completely blocked with items / debris and basin / counter used as storage shelf.
Correction: Maintain hand sinks ACCESSIBLE at ALL times.
(CDI) front corrected, rear hand sink not corrected.

#17. Improper hot holding of potentially hazardous foods. Chicken wings 107-114 F, cheese burger 110 F , chicken sandwich 104 F, all in hot hold case. Observed door of the case being left open, ambient temp 142 F
Correction: Ensure foods in hot holding are maintained at or above 135 F. Take food temps to verify.
(CDI- Reheated).

#21. Improper cold holding of potentially hazardous foods. Pico de gallo in condiment station 44 F. Observed gaps between inserts (allowing cold air to escape).
Correction: Ensure PHF in cold holding is maintained at or below 41 F.

#34. Sanitizer not made at time of inspection.
Correction: Prepare and maintain sanitizer as required.
Correction: Prepare and maintain sanitizer as required. If using quat sanitizer, prepare per manufacturers instructions and change every 4 hours or sooner if necessary. (CDI-made).

RE-INSPECTION REQUIRED



Grocery Stores and Confectioneries 1/23/2018 0 0 0 Milk, walk-in, 40 F
Wrapped burritos, grab-n-go display, 40 F
Sandwich, grab-n-go display, 40 F

No violations noted during inspection.

Note: Ensure all foods are stored separate from chemicals. Ensure no chemicals above foods / beverages.

Popeyes Chicken - 1370 Galaxy Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/23/2018 30 0 30 #02- Food Worker Cards Current
#16- Proper Cooling Procedures
Chicken, hot holding, 156-197 F
Rice, walk-in, 43-44 F
Jambalaya, walk-in 54-56 F
Mashed Potatoes, hot holding, 151 F
Tomatoes, prep unit top, 39 F

#2. Valid WA Food worker cards unavailable for employees.
Correction: Obtain valid WA Food worker cards by 2/6/18.

#16. Improper cooling of potentially hazardous foods. Rice in covered tub in walk-in greater then 2" depth, 43-44 F, jambalaya in covered big tub in walk-in 54-56 F greater then 2" in depth.
Correction: Cool by approved methods only. If shallow pan method used ensure 2" or less uncovered until 41 F is reached.
(CDI, rapid chilled).

Taco Bell #9428 - 5650 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/23/2018 5 5 10 #02- Food Worker Cards Current
#44- Plumbing Properly Sized, Installed, and Maintained
Beans, hot hold line, 171 F
Rice, hot hold line, 176 F
Pico de gallo, Walk-in, 39 F
Lettuce, prep line, 40 F

#2. Valid WA Food Worker cards unavailable, expired card.
Correction: Obtain valid WA Food Worker card by 2/6/18

#44. Hand sink faucet handle in disrepair, leaking/ spraying.
Correction: Repair.

Trapper's Sushi - 1360 GALAXY DR NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/23/2018 25 0 25 #17- Proper Hot Holding Temperatures
Raw fish, sushi display cases, 36-40 F
Scallops, walk-in, 39-40 F
Raw fish, under counter reach-in 38 F
Crab mix, ice bath, 38-40 F
Edamame, hot hold unit, 99-104 F

#17. Improper hot hold temperatures for potentially hazardous food. Edmame in hot hold unit 99-104 F
Correction: maintain PHF in hot holding at or above 135 F . (CDI, reaheat).

NOTE: #20 Ensure each batch is properly marked. (discussed with chef).

Wendy's #121 - 7540 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment` 1/23/2018 0 3 3 #38- Utensils, Equipment, Linens Properly Stored, Used, Handled
Hamburger Patty, on grill spatula, 172-179 F
Chili, hot hold well, 171 F
Lettuce, under counter unit, 40 F
Lettuce mix, walk-in, 39 F

#38. Utensil / equipment improperly stored, 1) light bulbs (tubes) and childs "high chair" stored in walk-in 2) Serving trays stored near hand sink.
Correction: 1) Relocate non-food items, prevent potential contamination 2) Relocate trays outside splash zone or provide splash guard at hand sink. (CDI- relocated).

Subway - 1401 Galaxy Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/22/2018 40 20 60 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
#44- Plumbing Properly Sized, Installed, and Maintained
Meat ball, hot hold well, 161 F
Spinach, under counter unit, 55 F
Tuna mix, prep line, 37 F
Salami, prep line, 48-54 F
Turkey meat, prep line, 44 F

#2. Valid WA food worker card/s unavailable upon request, 5 absent including manager. (History of FWC) ( 2015-2018).

#21. Improper cold holding of potentially hazardous food. Sliced meat in prep unit greater then 41 F: Salami, 48-54 F in under counter unit
Correction: Maintain foods in cold holding at or below 41 F. (CDI).
Use thermometers to verify food temps.

#17. Improper hot holding. Pizza bites in warming cabinet, 105 F, light on right side not working.
correction: Ensure potentially hazardous foods in hot holding are 135 F or greater. Repair equipment to properly function.

#29. Inadequate equipment for temperature control. Ambient temperature of under counter cold holding unit 53.7 F
Correction: Cease storage of potentially hazardous foods until repaired, once repaired, verify function over a period of time.

#33. Potential contamination during storage not prevented. Condensate leak into open food boxes in walk-in freezer.
Correction: Remove contaminated foods from service, Repair leak. Store food to prevent potential contamination. (CDI).

#34. Quat sanitizer less then 150 ppm in buckets (0 ppm).
Correction: Prepare and maintain sanitizer as required. (quat 200 ppm) Changing every 4 hours or sooner.

#44. Plumbing at Auntie Annes Pretzel station not properly functioning.
Correction: Repair.

Note: Provided Food Reconditioning Guidelines.

Re-inspection required.


Re-Inspection:

Re-InspectionDate: Feb 15, 2018 Results: Meat balls, hot well, 151 F
Spinach, under counter refrigerator, 40 F
Roast beef, walk-in cooler, 37 F
Tuna mix, sandwich line, 38 F

No repeat violations noted during re-inspection.

Verified WA Food Cards, hot and cold holding temperatures, equipment function, food storage, proper sanitizer and plumbing.

Auntie Ann's closed permanently at location.

Notes: Person in charge to actively manage foodborne illness risk factors. Recommend hand washing review / training. Hand sink to be considered point of potential contamination and is used for hand washing only.
Consider food / pathogenic contamination risk.

Papa Johns Pizza #2747 - 4514 Lacey Boulevard SE Suite A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/22/2018 5 7 12 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sausage / Pepp pizza, out of oven, 206 F
Spinach sauce, prep unit bottom, 45 F
Ranch dressing, prep unit bottom, 44 F
Sausage, prep unit top, 36 F
Cut tomatoes, prep unit top, 36 F
Sausage, walk-in cooler, 40 F

#21. Improper cold holding of potentially hazardous food. Spinach "sauce" 45 F, Ranch dressing 44 F both in prep unit bottom.
Correction: Ensure potentially hazardous food in cold holding is maintained at 41 F or lower. (CDI- Unit turned down).

#29. Inadequate equipment for temperature control. Prep unit bottom 43.7 F ambient.
Correction: Repair and verify.

#48. Physical facilities not properly maintained. Electrical panels blocked.
Correction: Relocate items.

RE-INSPECTION REQUIRED: REPEAT CRITICAL VIOLATION. #21

Re-Inspection:

Re-InspectionDate: Feb 10, 2018 Results: Banana Peppers, prep unit bottom, 34 F
Diced tomatoes, prep unit top, 36 F
Prep unit bottom, (ambient), 36 F
Jalepenos, prep unit bottom, 33 F
Walk-in, (ambient), 30 F

Survey / Re-inspection to verify corrective actions taken for red high risk factor violations.

Observed accurate temperature logs (verified) proper cold holding temperatures and unblocked electrical panels.

Verified thermometer range accuracy with ice bath method.

Pho Hoa Noodle Soup - 1120 Galaxy Dr NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/22/2018 75 13 88 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Egg Rolls, fryer basket, 103 F
Egg rolls, covered on counter, 52 F
Teriyaki chicken, off grill 171 F
Cooked tofu, prep unit top (#1) 36 F
Raw meats, prep unit top (#2) 34 F
Raw meat, prep unit bottom (#2) 34 F
Cooked chicken, walk in (covered metal bowl), 116-121 F

#2. Valid WA food worker card unavailable. Expired cards (x2).
Correction: Obtain valid WA Food Worker Card by 2/5/18.

REPEAT #6. Inadequate hand washing facilities. Hand sink basin utilized as a "dump sink", Ice. Kitchen wares in basin.
Correction: Maintain hand sink accessible at all times, use only as hand sink, prevent potential contamination (CDI, Removed).

REPEAT #16. Improper cooling. Cooked chicken (breasts) in large metal bowl, covered in walk-in (8-12 +/-) 116-121 F in temperature danger zone.
Correction: Properly cool potentially hazardous foods in an approved manner / method. When using shallow pan method ensure product is 2" or less and is uncovered in adequate / appropriate refrigeration). CDI- rapid chill-reheat cook.

#19. Room temperature storage of potentially hazardous foods. Spring rolls in fryer basket 103 F, spring rolls wrapped on plate above prep table 52 F, cabbage in basket at 3-comp moved to counter 52 F

#21. Improper cold holding of potentially hazardous foods. Bean sprouts in metal "sleve" pan in ice bath 48-54 F.
Correction: Maintain PHF in cold holding at or below 41 F. (note: provided education 11/7/16).

#34. In-use wiping clothes stored on counters throughout facility.
Correction: Store in use wiping cloths in sanitizer.

#37. In-use utensils improperly stored. Front counter scoops in standing water, 67 F
Correction: Store in use utensils 1) dry- changing every 4 hours or sooner 2) 41 F or lower in ice 3) in hot water above 135 F

REPEAT #41. Ware washing machine not properly functioning, less then 50 ppm sanitizer (0ppm).
Correction: Verify proper function of sanitizer with on-site test strips. (CDI).

NOTE #38: use handled utensil / scoop for rice.

Re-Inspection required.

Re-Inspection:

Re-InspectionDate: Feb 14, 2018 Results: Cooked egg rolls, prep unit bottom, 47-70 F
Meat, prep unit top, 41 F
Bean sprouts, walk-in (in house pkg'd) 45 F
Bean sprouts, prep unit, bottom, 37 F
Onions prep unit top, 38 F

#1. Person in charge not controlling foodborne illness risk factors as demonstrated by high risk violation observed during inspection.
Correction: Person in charge to actively manage foodborne illness risk factors. Management / owner to verify PIC abilities.

#4. Improper hand washing. Employee placed gloves on without washing hands. Employee washed hands for less then required 20 seconds.
Correction: Properly wash hands at an approved hand sink with soap and warm water for 20 seconds as required when required. (e.g. before placing gloves on after changing tasks.) CDI Rewashed.

#19.Repeat: Room temperature storage of potentially hazardous food. Meat (cut) stored in pan on counter (food worker conducting separate food handling task)
Correction: Ensure potentially hazardous foods are maintained at required temperatures of 41 F or lower or 135 F in storage. Do not store potentially hazardous foods at room temperature. CDI, (placed in refrigerator).

#21.Repeat: Improper cold holding of potentially hazardous food. Bean sprouts in sealed zip lock bags in walk-in 45 F.
Correction: Ensure foods in cold holding are at or below 41 F. Recommend leaving bag open until 41 F is verified by thermometer.

#21. Improper cold holding of potentially hazardous food. Cooked egg rolls in prep unit bottom on small sheet pan 47-70 F
Correction: Ensure foods in cold holding are 41 F or lower. Prep unit is cold holding not cold making. Place foods 41 F or lower in unit.

#22. Thermometer not used to verify required food safety temperatures.
Correction: Use thin tip digital thermometer to evaluate / check required food safety temperatures.

#30. Improper thawing. Chicken in sink covered by pan with trickle of water, Chicken not submerged, egg roll wrappers thawing at room temp. on shelving.
Correction: Thaw by approved method only. (In refrigeration, under water, in microwave as part of recipe).

#34. Improper sanitizer maintenance. Sanitizer not changed, bleach added to bucket
Correction: Change sanitizer every 4 hours or sooner. Check with test strip.

Re-Inspection Required.


Re-InspectionDate: Feb 20, 2018 Results: Bean Sprouts, walk-in 41 F
Meat , prep unit , top, 38 F

Re-inspection to verify active managerial control of foodborne illness risk factors through / by correction of high risk violations.

Observed good hand washing practices, no foods being stored at room temperature, foods in cold holding at proper temperature and thermometers at each station.

Did not observe improper thawing. Facility has amended appetizer policy (frozen-Fry) and purchased cold holding equipment for both sprouts.

No violations observed during re-inspection.




This page last updated: 04/29/17