Environmental Health
Food Safety



Food Safety - Inspections Lookup





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) 3/16/2019 0 0 0 Hot dog on hot hold (in bun, wrapped in foil) 145 F
Cheese Sauce, 162 F
Chili, 164 F
Fridge, between butter sticks 36 F

Albertson's Food Center #407 - 701 Trosper Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli 3/13/2019 10 10 20 #21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
Macaroni, deli cold case, R side, 43 F
Bow tie pasta, deli cold case, R side, 44 F
Fried chicken, front display (deli), 47 F
Chicken (cooled), walk-in, 39 F
Potato salad, deli case, middle, 38 F
Turkey, deli case, L side, 36 F
Cheese, deli case L 36 F
Ham, bottom back deli, 34 F
Turkey, bottom, back deli, 34 F
Chicken, front packaged hot hold display 173 F
Spray bottle sani-safe @ 300 ppm QUAT

#21. Macaroni and bowtie pasta salad at 43 and 44 F in right side of deli cold case. Chicken on front display of deli cooler at 41 F
Potentially hazardous foods must be held at 41 F and below.
Correction: Adjust or repair unit. Chicken in front display moved to walk-in. do not re-stock unit until fixed.

#33. Bag of ranch stored directly on top of ready to eat chicken.
Foods must be protected from contamination during storage.
Corrected: Ranch moved.

#34. Sanitizer in 3-comp sink <150 ppm QUAT. QUAT sanitizer must be held between 150-400 ppm.
Correction: Adjust dispenser to provide adequate concentration.
Grocery Stores and Confectioneries 3/13/2019 5 0 5 #21- Proper Cold Holding Temperatures
Bagged produce, produce display, 40 F
Guacamole, floral case, 45 F
Yogurt, dairy display, 37 F
Milk, dairy cooler, 32 F
Bacon, meat display, 40 F
Cheese, cheese display 39 F
Cut melon, produce display, 37 F

#21. Guacamole in "Florist Cooler", @ 45 F.
Potentially hazardous foods must be held at 41 F and below.
Correction: Adjust unit as soon as possible, monitor internal food temperatures to ensure they are held at 41 F and below.

NOTE: One expired can of tuna (exp 1/19/19) found in canned foods.
Meat Market 3/13/2019 0 0 0 Raw beef, display case, 37 F
Bacon, display case, 36 F
Imitation crab, walk-in, 37 F
Packaged beef, cutting room cooler, 36 F

3 comp sanitizer @ 250 ppm QUAT.

No violations observed at time of inspection.

Discussed shellfish tag storage with PIC
Bakery 3/13/2019 0 0 0 Frosting, bakery walk-in, 36 F
Tiramisu Cake, bakery case, 41-42 F

No violations observed at time of inspection.

NOTE: #21. Tiraisu in display case at 41-42 F. This item appears to be the only potentially hazardous food in the case. Monitor case and internal food temperatures to ensure adequate temperatures are maintained at 41 F and below.

NOTE: # 48. Flooring in 3-com area are still an issue. Increase cleaning frequency.
Produce Cutting Area 3/13/2019 0 0 0 Melon (cut), produce walk-in 37 F
3 comp sanitizer @ 300 ppm Quat.

No violations observed at time of inspection.

NOTE: #33. Discussed keeping produce racks (used for rinsed, harvest cut produce) at least 6 " off the floor with PIC.

NOTE: Ceiling leak observed at last inspection repaired. Thank you. New blast chiller installed for cut produce.

No produce cutting at time of inspection.

Filling Station Espresso - 728 E 4TH AVE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/13/2019 10 0 10 #21- Proper Cold Holding Temperatures
1 gallon milk, 2-door (shed) 39 F OK

#21. Milk in under counter 2-door cooler is 47 F. 41 F is the maximum. (outside reads 49 F).

Call owner / manager and immediately adjust / service so 41 F is reached.

Northwest Beerwerks - 420 STEELE ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Tap Room - no food service 3/12/2019 0 0 0 No items cited.
Well maintained establishment.

Contact sanitizer 200 ppm quat
Glassware wash machine sanitizing rinse 172 F

Tugboat Annie's - 2100 West Bay Drive #3

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/12/2019 5 0 5 #02- Food Worker Cards Current
Ranch, 3-door TRUE cooler, 40 F
Diced tomatoes, 3-door prep top, (top) 38 F
Blue cheese, 3-door prep top, (bottom) 41 F
Chicken breast, cook temp, 168-172 F
Rice, walk-in, 39 F
Tomatoes, cook line prep unit, 38 F
Ware wash @ 100 ppm Chlorine
Bar ware wash @ 50 ppm Chlorine
Sani-bucket @ 250 ppm QUAT

#2. Two food worker cards (FWC) missing, one expired.
All employees must obtain valid FWC within 2 weeks of hire.
Correction: Obtain within 2 weeks.

NOTE: #33. Even when using trays below raw animal proteins, they must be separated by species and cooking temperature (poultry on bottom).

Iron Rabbit - 2103 Harrison Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/12/2019 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Soup/Stew, walk-in 40 F
Slaw, walk-in 39 F
Lettuce, prep top, L side, 40 F
Sliced meat, prep top R side, 40 F
Raw shrimp, cooler, 38 F
Milk, bar cooler 39 F
Ware wash @ 100 ppm Chlorine
Bar ware wash @ 50 ppm Chlorine.
Sani-bucket @ 250 ppm QUAT

#41. Quat sanitizer test strips not available.
Sanitizer test strips must be available and used.
Correction: Obtain and use.

NOTE: #48. Coving in front and back of house missing in a few locations. Place on regular maintenance schedule.

House Cafeteria - 416 14th Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/12/2019 5 5 10 #14- Raw Meats Away from RTE Food; Species Separated
#33- Potential Food Contamination Prevented
Cous Cous; warmer on line, 190 F OK
New 3-door "TRUE" cooler, (Tenderloin), 36 F OK

#33. Extra serving area end of line on cart (like diced tomatoes) have no sneeze guard / cover.
Correction: Covered

#14. Raw beef cuts in 3-door cooler, just above peppers and salad. Raw meats must not be above ready to eat foods.
Correction: Moved.

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 3/12/2019 0 0 0 All coolers, 40 F Max
Meat loaf, cooking, 165 F OK

None cited.

McDonald's - 2611 West Harrison

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/8/2019 10 2 12 #06- Adequate Handwashing Facilities
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Burger, hot hold tray, 167 F
Burger, cook temp, 161 F
Buttermilk chicken tenderloins, cook temp 181 F - 202 F
Cheese, 4-door cooler unit, 37 F
Lettuce, 4-door cooler unit, 38 F
Folded egg, drawer cooler, 38 F
Yogurt, overhead slider, 33 F
Soft serve mix, soft serve machine, 36 F
Yogurt, walk-in 37 F

#6. Soft serve ice cream cone dumped in front hand wash sink.
Hand wash sinks may not be used for any other purpose besides hand washing.
Corrected: Cone removed, discussed with staff.

NOTE: #6. Back hand wash sink cold water mixing valve not functional, hot water temperature at 133 F. L & I water requirement is 120 F. Repair cold water mix valve to allow safe and effective hand washing for employees.

#48 REPEAT: Red and green "Raw" & "cooked" signs / decals not placed in Chicken Tender fry area.
Per August 9, 2018 letter, decals are required in staging area of chicken fryers.

NOTE: #4 Employees observed using single glove during food prep. This is not suggested as it may be a source of cross-contamination during the food prep process. Ensure employees are all washing hands prior to donning gloves.

NOTE: Inspected Chicken and Beef temp log for the month of March.

NOTE: Smoke issue has been resolved for the most part.

New Market Deli - 7299 New Market Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/8/2019 0 0 0 Sliced tomatoes top of prep, 39 F
Risotto, cakes-display case, 40 F
Creamy tomato soup, 139 F
Contact Sanitizer, 200 ppm quat
DW machine sanitizing rinse, 100 ppm Chlorine
Milk, in dairy walk-in, 34 F

No items cited.
Very 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 3/8/2019 0 0 0 Milk, walk-in coolers, 34 F
Sandwiches, walk-in coolers, 36 F

No items noted.

Pizza Hut / Wingstreet - 205 Kenyon Rd NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/8/2019 5 0 5 #02- Food Worker Cards Current
Ranch dressing, 2-door under counter, 38 F
Cheese, pizza prep top, 38 F
Sausage, pizza prep top, 37 F
Sausage, walk-in, 37 F
Cottage cheese, salad bar, 27 F
Salad mix, salad bar, 38 F
Sani-bucket, @ 200 ppm QUAT
Ware wash, @ 50 ppm Chlorine

#2. One food worker card missing, one expired.
All food workers must obtain a valid FWC within 2 weeks of hire.
Correction: Obtain within 2 weeks

NOTE: #43. Glass tumbler racks have residue build-up, increase cleaning frequency.

South Bay Market - 3425 Shincke Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 3/8/2019 0 3 3 #46- Toilet Facilities Properly Constructed, Supplied, Cleaned
Gallon Milk, walk-in cooler, 40 F OK
Premade Hamburger "Pepsi" 3- door cooler 40 F OK

#46. In bathroom, drain below sink leaks.
Correction: Repair within 2 weeks

Taco Bell #31338 - 1101 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/8/2019 0 0 0 Diced tomatoes, prep line, 30 F
Shredded lettuce, prep line, 33 F
Beef, prep line, 179 F
Beef, warming cabinet, 183 F
Pico, walk-in, 38 F
Pico, prep line, 31 F
Sani-bucket @ 100 ppm Chlorine

No violations observed at time of inspection.

NOTE: #4. Steri-tech policy allows employees to wipe down surfaces with gloved hands and return to food prep without changing gloves and washing hands. This practice is not approved per the WA State Retail Food Code. Will address with corporate Taco Bell and or Steri-tech.

Discussed ill FW policy and rodent control with PIC.

Tacos 2 Hermanos - 4520 Intelco Loop - commissary address

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 3/7/2019 0 0 0 Shredded lettuce, top of prep, 39 F
Sour cream, lower prep, 38 F
Shredded chicken, steam table, 161 F
Mashed beans, steam table, 163 F
Contact sanitizer, 50 ppm chlorine

No items noted.
Well maintained establishment

Starbucks - 413 LILLY RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Coffee/Espresso 3/7/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Milk, All refrigerators, 35-39 F
2-door TRUE, 34 F
Deli, open display, 37 F

#34. In use wiping towel had no content of sanitizer (QUAT)
Wiping towel used on food contact surfaces must be rinsed and returned in supply bucket of quat sanitizer so that it always contains proper amount of sanitizer strength.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/7/2019 0 10 10 #31- Food Properly Labeled
#34- Wiping Cloths Properly Used, Stored
Lettuce, prep top cooler, 40 F
Tomatoes, prep top cooler, 38 F
Pasta salad, merch cooler, 36 F
Spinach, 3-door prep cooler, 41 F
Tomatoes, 2-door upright reach-in 38 F

REPEAT #31: Pasta salad in merchandiser, unlabeled. Packaged foods must be labeled with common name, ingredients, contents, manufacturer and allergen information.
Correction: Provide label within 2 weeks.

#34. Sanitizer cloths stored on counter top.
Wiping cloths must be stored in buckets when not in use.
Correction: Cloths moved.

NOTE: # 4. Ensure employees are washing hands appropriately between all tasks and touching wiping cloth.

Burger King #3463 - 400 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/7/2019 5 0 5 #02- Food Worker Cards Current
Burger, cook temp, 179-181 F
Ice cream mix, machine, 38 F
Burger, hot hold, 174 F
Chicken nuggets, hot hold, 147 F
Milk, slider overhead cooler, 38 F
Shredded lettuce, walk-in, 40 F
Sani-bucket @ 200 ppm QUAT

REPEAT #2: Two food worker cards (FWC) missing, 1 expired.
All employees must obtain valid FWC within 2 weeks of hire.
Correction: Obtain within 2 weeks.

NOTE #48. Floor under dry storage racks needs to be cleaned more frequently.

NOTE: Discussed recent complaint with PIC's.

Safeway Fuel Station #4616 - 3205 Harrison Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery and Deli 3/7/2019 0 5 5 #33- Potential Food Contamination Prevented
Milk, walk-in cooler, 38 F
Milk, beverage case, w/ PHF's 40 F

#33. Raw shell eggs stored over ready to eat beverage bottles in beverage / PHF display case.
Raw animal proteins must be stored below and away from ready to eat foods to prevent cross-contamination.
Correction: Move eggs to lower shelf.

NOTE: No food prep or hot holding occurring at time of inspection.

Sonic - 1303 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 3/7/2019 5 0 5 #02- Food Worker Cards Current
Corn dogs, walk-in 38 F
Burger, cook temp, 165 F
Lettuce, prep top, 32 F
Sliced tomatoes, prep top, 38 F
Hot dogs, hot hold, 165 F
Hot dogs, bev-air cold hold, 38 F
Sani-bucket @ 300 ppm QUAT

#2. Four food worker cards missing.
All employees must obtain a valid food worker card within 2 weeks of hire.
Correction: Obtain within 2 weeks.

NOTE: #16. Facility cools chili at end of day per PIC (not observed). Will review file and provide risk category change agreement.
Currently cooling in ice bath at 1" depth.

Headless Mumby Brewing - 232 DIVISION ST NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 3/6/2019 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
N/A just chips.
Note: Dish washer rinse, 161 F OK

#41. Employee could not locate test strips to check dish washer rinse temperature.
Purchase.
These strips are marked 160 F and turn black when attached to glass and run through dish washer.

Oyster House - 320 4TH AVE W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/6/2019 15 5 20 #06- Adequate Handwashing Facilities
#23- Proper Consumer Advisory Posted
#33- Potential Food Contamination Prevented
Clam Chowder, warmer, 174 F, OK
Walk-in cooler, raw beef, 36 F OK

#6. Hand sink in prep / dish pit area, blocked by equipment piece in it.
Corrected: Removed.

#23. No "Customer Advisory" on menu. Add (for Oyster, steak).

#33. Drink mixer containers placed directly into drink ice-
Corrected: Put into mixer wells.

NOTE: Hot water line placement to hand sink near ice machine to be completed in 30 days.

Paco's Tacos - 4520 Lacey Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 3/6/2019 0 0 0 Milk, merchandiser, 37 F

No violations cited at time of inspection.
Food Service Establishment 3/6/2019 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Tamales, walk-in, 36 F
Pork, hot hold table, 172 F
Tomatoes, prep table top, 38 F
Beans, walk-in, 37 F
Salsa, salsa bar, 40 F
Rice, insert on stove, 137 F
Beef, on grill top, 162

#41. Chlorine sanitizer greater then 200 ppm in bucket.
Correction: Prepare 50-100 ppm and maintain as required.

NOTE: #16. Ensure 2' or less product depth for shallow pan cooled items.

NOTE: #29. Ensure merchandiser units are used for pkg'd. closed products.

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 3/6/2019 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Spinach dip, prep unit bottom, 39 F
Chicken tenders, walk-in, 39 F
Sausage, prep unit top, 38 F
Tomatoes, prep unit top, 38 F

#2. Valid WA food worker cards unavailable for two employees.
Correction: Provide by 3/22/19

#34. Sanitizer, quat less then 150 ppm in basin, bucket absent in front food prep area, Sanitizer dispenser malfunctioning.
Correction: Provide and maintain sanitizer as required. Changing every 4 hours or sooner. Ensure sanitizer in all food prep areas, if using quat- per manufacturers user instruction, (150-400 ppm). Repair dispenser manually make until repaired. (demo provided).

Olympic Crest Coffee Roasters - 4211 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/5/2019 30 10 40 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#33- Potential Food Contamination Prevented
Deli meat, prep unit top, 44 F
Cream cheese, prep unit top, 46 F
Breakfast sandwich, prep unit bottom, 43-44 F
Dairy mix, residential reach-in, 40 F

#2. Valid WA food worker cards unavailable upon request (3 absent).
Correction: Maintain valid WA FWC for all employees available upon request by 3/20/19.

#6. Inadequate hand washing facilities. Hand sink used to rinse container, 1 of 2 absent hand wash signs, absent splash guards.
Correction; Prevent potential contamination, use hand sink for hand washing ONLY. Provide hand wash signs at each hand sink. Provide splash guards at each hand sink or relocate items outside 18" splash zone.

#21. Improper cold holding of potentially hazardous food. Foods in prep unit top and bottom above 41 F.
Correction: Maintain foods in cold holding at or below 41 F
(CDI- rapid chilled).


#22.Thermometers unavailable. Internal food thermometer unavailable, thermometers absent in units.
Correction: Provide and use. Locate unit thermometers visible to staff in warmest location.

#29. Inadequate equipment for temperature control. Facility absent sufficient commercial refrigeration. Dorm style refrigerators (2) used in front prep area. (1 commercial prep unit not maintaining required food temperatures of 41 F or lower. Residential refrigerators used for back stock (closed product ok) and open foods.
Correction: Provide commercial units for commercial use. Replace dorm style units by 3/20/19. Repair prep unit to maintain required food temperatures. Cease use of residential refrigerator for open foods and provide commercial refrigeration unit. (to be approved before install).
(CDI- unit turned down).

#33. Potential contamination during storage and or prep. Residential pest control chemicals on counter. Medicines in freezer with food for public.
Correction: Prevent potential contamination. Do not store chemicals with food, store chemicals separate below and away.

NOTE: #40 Facility counters are laminate and are degrading. When replaced must be approved in advance. (Equipment and facilities require approval).

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/5/2019 20 10 30 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
Brauts in steam table, 153 F
Potato salad, 2-door TRUE, 39 F
Meats, in display case, 37 F

#6. No soap or paper towels at hand wash sink. Obtain before opening.

#21. Sliced tomatoes in rail of 3-door prep at 49-51 F. Must be held at 41 F or less. Ambient temperature of unit was 46 F. Do not use this unit until it is repaired and can hold food temperatures below 41 F

#34. Sanitizer solution had no chlorine content. No chlorine bleach available in FE. Obtain before opening tomorrow.

#33. Barrier between customer path and prep fridge must be installed in 30 days.

Left Bank Pastry - 1001 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 3/5/2019 0 0 0 Flan, display cooler, <41 F OK

Good, none noted.

Kentucky Fried Chicken - 4521 Lacey Boulevard

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/5/2019 0 12 12 #29- Adequate Equipment for Temperature Control
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Cole slaw, cold hold well, 39 F
Mac & cheese, microwave, 172 F

#29. Inadequate equipment for temperature control. Chicken hot hold units near drive-in window wrapped in cellophane to maintain temperatures.
Correction: Ensure equipment works and is used as designed. Repair to work w/o cellophane.

#40. Chicken table in walk-in in disrepair / broken and less then 6 " from floor.
Correction: Repair or replace immediately.

#48. Water pooling on floors.
Correction: Improve drainage.

Emperor's Palace - 7321 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/5/2019 35 16 51 #19- No Room Temperature Storage
#25- Toxic Substances Properly ID, Stored, Used
#33- Potential Food Contamination Prevented
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
#39- Single-Use and Single-Service Articles Properly Stored, Used
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
1/2 & 1/2, bar, 37 F
Eggs foo young, glass true unit, 40 F
Pork, prep top, 41 F
Breaded chicken, under heat lamp, 167 F
breaded chicken, walk-in, (small), 41 F
Breaded chicken, walk-in, (large), 41 F

#19. Room temperature storage of potential hazardous food. Proteins in batter stored on counter.
Correction: Maintain potential hazardous food in proper temperature control. Do not store food at room temperature. Control bacterial growth .

#25. Chemical bottles unlabeled throughout facility.
Correction: Properly label all chemical bottles.

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

#38. Linens stored in restroom.
Correction: Relocate linens to prevent potential contamination.

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

#39. Single service items improperly stored. Storage building in serious disrepair (roof, walls).
Correction: Relocate single service storage out of current storage building.

NOTE: #4 Management to validate proper hand washing and review requirements (e.g. HW in restroom and upon returning to kitchen).

NOTE: #16. Ensure cooled product 2" or less.

NOTE: #21 Ensure products are 41 F or lower before placing in units.

Waterstreet Café - 610 Water Street SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/5/2019 5 2 7 #23- Proper Consumer Advisory Posted
#49- Adequate Ventilation, Lighting; Designated Areas Used
Hot, Not full steam bath, 166 F
Walk-in, 39 F OK

REPEAT #23: No "Consumer Advisory" on menu near Filet Mignon meal. Add advisory.

#49. In storage room near Office, light level only 3 Foot Candles, need 10. One burned out.
REPLACE both bulbs (suggest 100 W each / equiv).

Arbor Center Chevron - 9335 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (deli & Baskin Robins) 3/4/2019 0 5 5 #29- Adequate Equipment for Temperature Control
Chicken skewer, hot case, 154 F
Burrito, hot case, 142 F
Raw chicken, walk-in, 34 F
Taquito, glass open food merchandiser, 36 F

#29. Inadequate equipment for temperature control. Only prep unit out of service.
Correction: Repair or replace. Continue temporary use of walk-in for cold holding.

NOTE: #6. Ensure hands are properly washed at stocked hand sink. Hand sanitizer may not be used after hand washing / before gloves on AND IS NOT A SUBSTITUTE FOR HAND WASHING REQUIREMENTS. Recommend relocating hand sanitizer.

NOTE: #44. Ensure adequate flow in dipper well.
Grocery Store 3/4/2019 15 15 30 #14- Raw Meats Away from RTE Food; Species Separated
#21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#33- Potential Food Contamination Prevented
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Pkg'd boiled eggs, open display cooler, 55 F
Deli sandwich, open display cooler, 44 F
Pkg'd tuna sandwich, open display cooler, 44F
Milk, merchandiser, 34 F

#14. Raw whole shell eggs stored above ready to eat foods. Eggs above milk in merchandiser, eggs above burritos in small merchandiser.
Correction: Prevent potential contamination. Store raw meats below ready to eat food. (CDI relocated).

#21. Improper cold holding of potentially hazardous food (PHF). PHF in open display cooler above required 41 F or lower. (Eggs, boiled, 55F and sandwiches 44F).
Correction: Relocate foods to operating cold holding unit maintaining foods at 41 F or lower.

NOTE #22. When evaluating food temperatures use a thermometer to take food temps, cooler temperatures are not food temp.

#29. Inadequate equipment for temperature control. Open display cooler not functioning to maintain required food temps of 41 F or lower.
Correction: Repair or replace. Re-locate foods to properly functioning unit.

#33. Employee medication stored in merchandiser above food for sale to public
Correction: Prevent potential contamination. Store employee / all medications separate from food. (CDI-relocated).

#40. Food / non food surfaces improperly constructed. New wood shelving unsealed and less then 6" from floor.
Correction: Raise 6 " from floor and seal to make smooth and easily cleanable by 4/1/19/

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/4/2019 10 5 15 #06- Adequate Handwashing Facilities
#44- Plumbing Properly Sized, Installed, and Maintained
Turkey Deli meat, prep unit top, 34 F
Lettuce mix, walk-in, 37 F
1/2 & 1/2 , bar walk-in, 36 F
Chicken wings, prep unit bottom, 36 F
Chicken wings, walk-in 36 F
Pizza, hot case, 137 F

#6. Inadequate hand washing facilities. Rear hand sink absent soap, paper towels and splash guard.
Correction: Maintain hand sinks stocked at all times. Prevent potential contamination, use hand sink for hand washing only. Move items (food / wares) outside 18 " splash zone of hand sink or provide splash guards.

#44. Bar gun holsters dirty and or absent drain lines.
Correction: Prevent potential contamination. Clean and provide chain lines.

Pho Pacific - 5718 PACIFIC AVE SE Suite #A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/4/2019 125 14 139 #01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#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
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#30- Proper Thawing Methods Used
#37- In-use Utensils Properly Stored
#43- Nonfood-Contact Surfaces Maintained and Clean
Bean sprouts, prep unit top 46 F
Beef, sink basin 76 F
Pork, counter top 121 F
Stuffed cuddle fish, double stacked, prep unit top 57 F
Pho base, walk in 42-44 F
Tofu, prep unit top 44 F

#1: PIC in non-compliance with code as demonstrated in violations. Operating in an Immanent Health Hazard. Correction: PIC/owner to retake WA Food Worker Card training by 03/06/2019 before re-opening inspection and demonstrate active managerial control of risk factors for re-opening to occur.

#2: Food Worker Cards unavailable for staff and "visitor" in kitchen. Per employees, never had WA FWC training. Corrections: Employees must have WA FWC on-site available upon request. Employees are to be excluded from food service until obtained. Non-employees are to be excluded from food prep areas/kitchen.

#6: Inadequate hand washing facilities. Rear hand sink in scullery area absent soap and paper towel, basin had bowl/pot in it. Main kitchen hand sink absent soap and paper towels. Per owner hasn't had time to replenish in past few days. Correction: Maintain hand sinks stocked with soap and disposable towels at all hours of operation. If you are unable to wash hands you are unable to serve food to the public. CDI: Operator bought products and stocked sinks.

#4: Improper hand washing. Hands were not properly washed before food prep, after changing tasks. Correction: Properly wash hands at an approved and properly stocked hand sink as required. Hand washing is a basic requirement for safe operation of a food establishment, PIC is responsible for actively managing risks.

#13: Meat slicer dirty with food debris, not properly cleaned. Correction: Prevent potential contamination, properly clean meat slicer and all components.

#16: Improper cooling of PHF's. Pho prepared 03/03/2019 in 5 gallon containers with grease cap, 42-44 F. Correction: Cool by approved methods only. When shallow pan cooling, ensure product depth of 2" or less uncovered (until 41 degrees F or less) in walk in. May transfer to alternate container once 41 F or lower.

#19: Room temperature storage of PHF's. Beef in sink basin 76 F, mackerel on counter 76 F. Correction: Maintain foods in proper hot or cold holding to reduce bacterial growth. Do not store foods at room temperature (cdi rapid chill).

#21: Improper cold holding of PHF's. Cuddle fish double stacked in top of prep unit 57 F, bean sprouts in prep unit top 46 F, tofu 44 F prep unit top. Correction: maintain PHF in cold holding at or below 41 F (cdi: rapid chill).

#22: Accurate thermometer unavailable in restaurant/units. 1 stem thermometer in facility (no ice can't verify). Correction: provide and use proper thermometers. Use thin tip digital thermometer for internal food temperatures and provide thermometers in all food units.

#29: Inadequate equipment for temperature control. Prep unit top absent inserts, not maintaining temperature. Correction: use equipment as designed. Provide inserts to maintain air flow inside unit. Unit to maintain required cold holding temperature.

#30: Improper thawing. Frozen beef, frozen shrimp, frozen chicken on counter of food prep sink to thaw/defrost. Correction: thaw by approved methods. CDI placed in refrigerator

#37: In-use utensils improperly stored. Rice scoop in standing water 67 F. Correction: properly store by cleaning every 4 hours or store at/above 135 F or at/below 41 F.

#43: Non-food contact surfaces not maintained clear. Cardboard used throughout facility for non-food contact surfaces. Correction: remove cardboard, provide smooth, non-absorbent and easily cleanable surfaces.

Note: Facility closed due to operating in an Immanent Health Hazard, inability to properly wash hands and control risk factors. Facility closed for 48 hours to allow staff training (WA FWC training required for all staff) and cleaning of facility.

PIC to demonstrate active managerial control of risk factors before allowed to re-open.

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 3/4/2019 5 5 10 #02- Food Worker Cards Current
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Cheese, chicken wings, walk-in, 34 F
Chicken, top of prep, 33 F
Diced tomatoes, top of prep, 31 F
Quat Sanitizer, @ 300 ppm

#2. Employees with expired Food Worker Cards.
Obtain renewed card and assure all employees have current and valid FW cards in 2 weeks.

#41. Obtain test paper for chlorine sanitizing DW machine.

Safeway #543 - 4700 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 3/4/2019 0 0 0 Island display cooler, 30 F
Cake display, 38 F
Quat sanitizer, 200 ppm.
Well maintained facility.

No items cited.
Grocery 3/4/2019 0 0 0 2-ddor Traulsen, 34 F
3-door Traulsen, 36 F
2-door Traulsen freezer, 0
single Traulsen freezer, -2
Dairy walk-in, 34 F
Egg display, 36 F
Display with cut melons, 37 F

No items cited.
Meat Market 3/4/2019 0 0 0 Walk-in cooler, 32 F
Cod, Ice and display, 33 F
Chicken, Ice and display, 34 F
Open display case, 37-39 F
Quat sanitizer 200-300 ppm.

Well maintained facility.

No items noted.

Walgreens #06083 - 4540 Lacey Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 3/4/2019 0 0 0 Milk, cooler, 40 F Ambient

No violations observed at time of inspection.

Best Western Tumwater Inn - 5188 CAPITOL BLVD S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 3/1/2019 0 0 0 Eggs, chafing dish, 170 F
Gravy, Chafing dish, 158 F
Lemon juice, homestyle cooler, 38 F
Milk, 2-door upright, 38 F
Ware wash sanitizer, @ 300 ppm QUAT
Sanitizer@ 300 ppm QUAT

First inspection after ownership change.
No violations observed at time of inspection.

NOTE: Ensure foods in dry storage room are 6" off the floor.
NOTE: Floor under 3 compartment sink has not been replaced (per 8/21/18 letter) but plans are in place to replace entire floor in kitchen. Notify inspector prior to replacement for approval.
All other conditions in letter addressed.

Safeway #1464 - 3215 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 2/28/2019 10 0 10 #06- Adequate Handwashing Facilities
Ham, deli case, 36 F
Turkey, deli case, 30 F
Chicken salad, deli case, 36 F
Joe Joe's, deli case, 178 F
Rice, hot hold, 158 F
Chicken salad, walk-in, 37 F
Ware wash machine, @ 178 F
Spray bottle sanitizer @ 400 ppm QUAT

#6. Food debris observed in hand washing sink in china area. Hand washing sinks may only be used for hand washing.
Correction: Discussed use with deli PIC and store manager.

NOTE: #42. Develop a plan to address food and oil build-up behind plumbed fryers in china wok area.

Eagan's Westside Drive In - 1420 West Harrison

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/28/2019 5 0 5 #21- Proper Cold Holding Temperatures
Tomatoes, 2-door upright, 43 F
Butter, 2-door upright 43 F
Hot dogs, 2-door prep cooler, 36 F
Tomatoes, prep top, 36 F
Ice cream, soft serve machine, 40 F
Tomato, outdoor cooler, 40 F
Sanitizer at 50 ppm chlorine.

REPEAT #21:. Sliced tomatoes and butter in 2- door upright reach-in @ 43 F.
Potentially hazardous foods must be held at 41 F and below.
Correction: Adjust unit to reach adequate temperatures. This is a repeat violation, replace unit if needed.

Added after inspection:
NOTE: 33. Violation removed- all hot dogs are cooked to an internal temperature of 165 F, and are not considered a ready to eat food. Verification of this process provided via email from manager after inspection.

Safeway #1464 - 3215 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Produce Cutting Area 2/28/2019 0 0 0 Watermelon, (cut) walk-in cooler, 39 F
Ware wash sanitizer @ 250 ppm QUAT

No violations observed at time of inspection.

Domino's Pizza - 3225 HARRISON AVE NW SUITE 107

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/27/2019 0 0 0 Dish sanitizer @ 200 ppm QUAT
Sani-bucket @ 200 ppm QUAT

Cheese, pizza prep, 40 F
Ground sausage, pizza prep, 40 F
Cheese, pizza prep bottom, 40 F
Ground sausage, walk-in, 38 F
Cheese 2-door upright, 40 F

No violations observed at time of inspection.

Note, inspected temp logs for facility during inspection.

Note, Ensure full 20 seconds for ever hand wash.

I.talia Pizzeria - 2505 4th Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/27/2019 0 0 0 Chicken, pizza prep table, 36 F
Pepperoni, pizza prep table, 40 F
Tomatoes, pantry prep , 36 F
Cheese, pantry prep, 35 F
Meat balls, steam well, 158 F
Soup, steam well, 167 F
Ware wash at 50 ppm Chlorine
Sani-bucket at 50 ppm Chlorine

No violations observed at time of inspection.

Koibito Japanese Restaurant - 7205 Old Hwy 99 SW Ste 102

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/27/2019 0 0 0 Chopped lettuce, top of prep fridge, 39 F
Sushi rice, in cooker, 138, pH 4/4
Tuna, Sushi fridge, 36 F
Fish, under counter fridges 38-38 F
DW sanitizing rinse 100 ppm chlorine
Contact sanitizer, 50 ppm chlorine

No Items Cited.
Very well maintained establishment

Comfort Inn - 1620 74th Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/26/2019 5 2 7 #22- Accurate Thermometer Provided for PHF
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Milk, in dispenser fridge, 35 F
Yogurt, in side by side fridge, 38 F

#48. Flooring (vinyl) is worn to concrete. Repair or replace in 6 months.

#22. Provide an accurate thermometer for 2-door side by side refrigerator in 5 days.

My Goods Market #5497 - 102 COLLEGE ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery & Deli) 2/26/2019 10 7 17 #06- Adequate Handwashing Facilities
#34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Chili, chili dispenser, 136 F
Taquito, roller, 167 F
Cheddar dog, walk-in, 36 F
Burger roll, roller, 165 F
Milk, milk display cooler, 35 F

REPEAT #6: Inadequate hand washing facilities. 3-comp sink in rear storage area being used as a hand sink (w/sign). Food counter (prep area) hand sink in front absent splash guards and paper towel dispenser.
Correction: A dedicated hand sink in the food prep area is required. Provide properly stocked hand sink with full splash guards OR re-locate food outside of splash zone or designate rear area as food prep and install hand sink.

#34. Quat sanitizer 0 ppm at time of inspection.
Correction: Prepare per manufacturers instruction. Change every 4 hours or sooner if necessary.

#48. Physical facilities not properly installed. Shelving less than 6 inches off floor. Debris under shelving.
Correction: Ensure shelving is 6" or greater from floor to allow cleaning.

NOTE: #41. Cease multi use of 3-comp sink. Prevent potential contamination until splash guards are installed, wash 3-comp between uses. 1 use at a time.

Re-inspection required for repeat red high risk violation. #6.

Tumwater Deli Mart - 6131 CAPITOL BLVD S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 2/26/2019 10 5 15 #06- Adequate Handwashing Facilities
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Burritos, hot case, 160 F

#6. No paper towels in dispenser of both hand wash sinks.
Replace as soon as possible.

#41. Used mop-head stored on drain-board of 3-compartment dish washing sink. Store mop-head in utility or bucket.
Food Service Establishment (Grocery) 2/26/2019 0 5 5 #33- Potential Food Contamination Prevented
Pre- made sandwiches, merchandiser, 37 F

#33. Carton eggs must be stored below all other packaged foods
that is, in the reach-in.

Log Cabin Bar & Grill - 7035 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment and Tavern 2/25/2019 20 0 20 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
Chili meat, insert on stove, 173 F
Shredded cheese and bacon, prep top, 43 F
Sour cream, prep top, 42 F
Baked potato, 2-door reach-in, 35 F
Tomatoes, prep top, 43 F
Tomatoes, prep bottom, 44 F

#2. Valid WA Food worker card unavailable for two employees. (expired)
Correction: Obtain valid WA FWC by 3/11/19.

#6. Inadequate hand washing facilities. Bar hand sink not stocked with single use disposable hand towels. Restroom hand sink 58 F and meter remains on 8 seconds.
Correction: Provide disposable single use hand towels at each sink. Repair sink to provide 100-120 F water for 15 seconds.

NOTE: #16. Ensure foods are properly cooled by approved method. If not using time and temperature, shallow pan method:
food 2" or less in depth
uncovered until 41 F
in walk-in or designated cooling unit.

#21. Improper cold holding of potentially hazardous foods. Foods in prep unit top and bottom above 41 F.
Correction: Maintain food in cold holding at or below 41 F.
(CDI- unit turned down).

NOTE: #48. Increase cleaning under shelving.

Pho - 102 - 211 SW TROSPER ST

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/25/2019 25 7 32 #16- Proper Cooling Procedures
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sliced tomatoes, top of prep, 39 F
Broth- ice bath cooled, 37 F
DW sanitizer, 100 ppm chlorine

#16. Pan of rice cooling at approximately 2 1/2 inches and covered, at 74 F. Must cool at 2 inches food depth and uncovered until food reaches 41 F.
Corrected.

#48. Soils and debris accumulation under equipment throughout kitchen clean daily, Throw away all cardboard boxes, throw away all excess materials, containers, lids etc.

#32. Evidence of vector presence. Contract with a pest control operator in 2 weeks.

Sushi House - 2000 BLACK LAKE BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/21/2019 75 10 85 #02- Food Worker Cards Current
#04- Hands Washed As Required
#05- Proper Barriers Used To Prevent BHC
#09- Proper Washing of Fruits and Vegetables
#12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Tofu, 3 door prep top unit (bottom) 36 degrees F
Chopped, greens, 3 door prep top unit (top) 40 degrees F
Gyoza, cook line prep cooler (top) 43 degrees F
Sani-bucket at 50 ppm chlorine
Warewash at 100 ppm chlorine
Noodles, cookline prep cooler (bottom) 42 degrees F
Miso, hot hold 167 degrees F
Chicken (x2), cook temp 170-185 degrees F
Imitation crab, sushi bar well 40 degrees F
Egg block, sushi bar display cooler 40 degrees F
Cream Cheese, sushi bar display cooler 36 degrees F
Tofu, under counter sushi cooler 40 degrees F
Cut greens, walk in 42 degrees F
Tuna (raw), walk in 37 degrees F

#2: Two food worker cards (FWC's) missing, one expired. All employees must obtain valid FWC's within 2 weeks of hire. Correction: Obtain within two weeks.

#4: Employee observed cleaning sushi prep area with sanitizer cloth while wearing gloves, and returning directly to food prep without changing gloves/washing hands in between. Employee instructed to wash hands and change gloves, but washed hands with gloves on and returned to prep. When changing tasks, hands must be washed prior to changing gloves (gloves must always be removed to wash hands). Corrected: Employee directed to remove gloves, wash for 20 seconds with soap, dry with paper towels and was observed doing so.

#5: Observed employee cutting seaweed wraps for ready to eat sushi with bare hands. Employees may not contact exposed, ready to eat foods with their bare hands. Corrected: Employee directed to wash hands and don gloves, and discussed glove use with PIC.

#9: Avacados and lemons used at the sushi prep area are not being washed prior to use. Raw fruits & vegetables must be thoroughly rinsed under running water to remove contaminants prior to being cut, cooked, served or combined with other ingredients. Corrected: Avacodos and lemons removed and rinsed. Discussed process for other produce (cucumbers, carrots, etc) with PIC. Kitchen staff prep & rinse those items.

#21: Gyoza and noodles in cook line prep cooler at 43 and 42 degrees F. Tofu and cut greens in walk in at 42 degrees F. PHF's must be held at 41 degrees F and below. Correction: Adjust units to maintain adequate temperature, close prep top when not in use.

#12: Parasite destruction letters not available for Young Ocean raw fish provider. Food establishments are required to provide parasite destruction documentation from supplier. Correction: Obtain letter from Young Ocean and provide to inspector as soon as possible (for use in on-going food borne illness investigation). Keep a copy from each supplier on hand at all times.

#34: Several wiping cloths stored on counter at sushi bar. Wiping cloth must be stored in sanitizer bucket when not in use. Correction: cloths moved to buckets.

#42: Several cutting boards in need of re-surfacing, some wooden cutting boards used, clean cutting board stored directly on dirty floor in dish pit area. Glass wash racks with grime build up. Food contact surfaces must be maintained, cleaned and sanitized. Correction: Re-surface worn black cutting boards, store clean dishes and cutting boards 6" off the floor and deep clean or replace glass racks.

Note: Physical facilities are in need of up-keep and repair (missing tiles on walls, dirt and residue build up on floors and under equipment, etc). These issues will be addressed in follow up inspections after immediate food safety violations/risks have been corrected.

Note: Routine inspection and partial environmental assessment conducted in response to possible food borne illness outbreak. Discussed prep, source, ingredients and handling of associated food items with person in charge (PIC). See EA form for additional details.

Re-inspection of this facility is required, at which time all violations observed during inspection must be corrected. Re-inspection will occur in 10 business days - 2 weeks.

Re-Inspection:

Re-InspectionDate: Mar 07, 2019 Results: Shredded cabbage, cook -line, prep top, 32 F
Noodles, cook-line prep cooler, 38 F
Imitation crab, walk-in, 40 F

Re-inspection to follow up on 2/21/19 inspection.

All previously deserved violations have been corrected.

2. Food Worker cards all valid and present
4. Proper and appropriate hand washing observed at sushi bar.
5. No bare hand contact of ready to eat foods observed.
9. All avocados and vegetables used at sushi bar properly rinsed.
21. Shredded cabbage in prep top on cook line at 32 F , noodles in prep cooler @ 38 F, imitation crab in walk-in at 40 F.
12. Parasite destruction forms for all suppliers available / provided.
34. Wiping cloths stored in buckets when not in use.
42. All pitted cutting boards sent out for re-surfacing and no clean dishes stored on floor. Clean , new glass racks observed.

This facility has made tremendous improvements since the last inspection. Thank you for addressing all food safety violations so thoroughly, management cooperation and communication is greatly appreciated.

Mediterranean Breeze - 2302 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/20/2019 20 8 28 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
#43- Nonfood-Contact Surfaces Maintained and Clean
Ambient, meat walk-in, 38 F
Batter, veggie, walk-in, 37 F
Ambient, merchandiser, 24 F
Chicken, skewer prep area drawers, 36 F
Rice, hot hold, 148 F
Soup, hot hold, 156-171 F
Sani-bucket, 200 ppm QUAT
Ware wash @ 100 ppm Chlorine
Bar ware wash, @ 100 ppm Chlorine
Cooled chicken, prep top, skewer area, 44 F
Cooled beef, prep top, skewer area, 44 F
Carrots, cooked, hot hold, 136 F


REPEAT #2: Multiple food worker cards missing or expired.
All employees must obtain valid food worker card(s) within 2 weeks of hire.
Correction: Obtain within 2 weeks.

#6. Hot water not working at hand wash sink in kitchen. Employees observed using sink during inspection.
All hand wash sinks must be equipped with hot water (at least 100 F) soap, and paper towels.
Correction: Restore hot water to sink, post sign directing employees to use a different hand sink until repaired.

#21. Cooled Chicken and Beef in skewer area 2 door prep top unit @ 44 F
Potentially hazardous foods must be held at 41 F or below.

#33. Raw comminuted meat stored directly next to raw in-tact muscle meats, in drawer under skewer unit.
Raw foods must be stored in a way to prevent cross-contamination.
Correction: Move / Separate meat products.

#43. Walk-in floors covered in cardboard, freezer door gasket falling apart, floor coving peeling away from walls, casing on doorway into kitchen missing, fan hood extremely dirty and in need of inspection, condensation dripping on floor in both walk-in units.
Non-food contact surfaces must be maintained and cleaned.
Correction: Develop maintenance schedule to address all of the above equipment and facility issues.

NOTE: #40. Raw meat being prepped / processed on wooden butcher block table top. If using this area for raw animal protein prep, ensure that butcher block is sealed, to provide a suitable, cleanable, non-porous surface- otherwise do not allow contact with raw animal proteins. This is a potential cross-contamination risk.


Papa Murphy's - 3726 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/20/2019 0 0 0 Diced tomatoes, top of prep, 33 F
Diced chicken, top of prep, 35 F
Salads in Display Case, 39 F
Cheese, walk-in, 38 F
DW sanitizer, 300 ppm QUAT

No items cited.

Thrive Nutrition - 700 SLEATER KINNEY RD SE Suite K

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Specialty Drinks) 2/20/2019 0 8 8 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#46- Toilet Facilities Properly Constructed, Supplied, Cleaned
Acai juice, under counter fridge, 41 F

#41. No test paper available. Chlorine sanitizer at greater than 200 ppm. Must be 50 ppm Chlorine. Obtain in 5 days.

#46. Provide a mechanism on restroom door to allow it to be self closing.
Correct in 2 weeks.

Spud's Produce Market - 804 79th Ave SE Suite 100

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/19/2019 0 0 0 Dairy, walk-in cooler, 34 F
Salsa, Front open case, 38 F
Produce, Tall open display, 38 F
Cheese, vac packed salmon, Island display, 32-38 F

No items cited.
Well maintained establishment

Meridian Corner Deli Mobil - 9410 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 2/19/2019 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Packaged sandwiches, pepsi merchandizer 36 degrees F

#48: Facilities not properly maintained. Debris under shelving in walk in areas and under shelving. Correction: Increase cleaning effort.

Pacific Mini Mart - 9139 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/19/2019 25 10 35 #17- Proper Hot Holding Temperatures
#29- Adequate Equipment for Temperature Control
#34- Wiping Cloths Properly Used, Stored
Taquito, hot hold case, 114-124 F
Breakfast sandwich, freezer, frozen
Savory pie, hot hold case, 119-124 F

NOTE: #6. Provide splash guards at hand sink or relocate food items outside 18" splash zone.

#17. Improper hot holding of potentially hazardous foods. Two of three items under required 135 F
Correction: Maintain PHF at or above 135 F.
(CDI discarded).

#29. Inadequate equipment for temperature control. Hot hold case not operating to maintain required temperatures. (set at 165 F
Correction: Repair or replace to maintain required temperatures.

#34. Sanitizer not made at time of inspection.
Correction: Prepare and maintain as required changing every 4 hours or sooner if needed.

NOTE: Do not use cardboard. Not smooth and easily cleanable. Must be non-absorbent.
Grocery Stores and Confectioneries 2/19/2019 5 5 10 #21- Proper Cold Holding Temperatures
#46- Toilet Facilities Properly Constructed, Supplied, Cleaned
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Milk, milk cooler, 44 F
Breakfast sandwich, freezer, frozen

#21. Improper cold holding of potentially hazardous food. Milk in cooler 44 F
Correction: Ensure PHF's maintained at or below 41 F. (CDI- repair called in, turned down). Monitor temps daily.

#46. Restrooms not maintained. Floors and sink dirty.
Correction: Clean and maintain.

#48. Physical facilities not maintained. Equipment not sealed to floor, not 6" or greater.
Correction: Clean under equipment. Seal equipment to floor or raise 6" or greater.
Remove cardboard.

Gwinwood Christian Conference Grounds - 6015 30TH AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/15/2019 0 0 0 3-door Hobart, milk, 35 F
Exterior walk-in cooler, 38 F
3-door Hobart freezer, 10 F
DW machine sanitizing rinse, 160
(179 internal).

No items cited.

Haggen - 1313 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Cheese Cutting Kiosk 2/15/2019 5 0 5 #21- Proper Cold Holding Temperatures
Sliced turkey, deli meat case, 41 F
Soft cheese, cheese cooler / case, 42 F
Whole ham, meat cooler, 38 F
Ware wash sanitizer @ 200 ppm QUAT

#21. Cheese in far right side of large display case at 42 F.
Potentially hazardous foods must be held at 41 F and below.
Correction: Monitor cheese temperatures in this display frequently (internal temperatures) in the soft cheese area.

NOTE: Sandwich prep moved to deli.
NOTE: Replace meat / cheese case thermometer.
NOTE: New deli and meat cases installed in November 2018 and December 2018. Please provide unit specific product / spec sheets for each new unit within 1 month.
NOTE: 3 comp sink is now indirectly drained, thank you.
Bakery 2/15/2019 0 0 0 Strawberries, bakery walk-in, 36 F
Cheese cake, dessert display case, 32-35 F
Fruit tart, dessert display #2, 35 F
Sani-bucket @ 200-350 ppm QUAT
Ware wash @ 167 F
Bottle sanitizer, @ 200 ppm QUAT

No violations observed at time of inspection.

NOTE: Increase cleaning frequency on floor / wall between proofer / retarder units.
Espresso -Starbucks 2/15/2019 25 0 25 #04- Hands Washed As Required
Milk, one door reach-in, 40 F
Milk, 2-door reach-in, 39 F
Milk, 1 door upright, 41 F
Breakfast sandwich, grab & go cooler, 38 F
Ware wash @ 166 F
Sani-bcket @ 250 ppm QUAT

#4. Employee observed emptying sanitizer container, and handling money before filling an order for customer, without washing hands in between.
Employees must wash hands before changing tasks (i.e., starting food prep and handling single service articles).
Corrected: Employee directed to wash and observed doing so for full 20 seconds.

NOTE: Ensure garbage can is available next to all hand washing sinks.
Meat Market 2/15/2019 0 0 0 Ground beef, meat display, 36 F
Chicken, meat display, 37 F
Tilapia, seafood walk-in, 32 F
Shrimp, meat display, 39 F
Cheese, general meat walk-in, 37 F
Sani-bucket, @ 200 ppm QUAT

No violations observed at time of inspection.
Excellent organization of seafood / shellfish tags.

Northwest Sausage & Deli - 5945 Prather Rd

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/14/2019 5 0 5 #21- Proper Cold Holding Temperatures
Potato Salad, cooked in walk-in cooler, 39 F
DW machine sanitizing rinse, 100 ppm Chlorine.
Baked beans, steam table, 159 F
Hamburger, cooked 163 F

#21:. All foods in prep fridge at 43-45 F. PHF's must be kept at or below 41 F.
Corrective Action: Adjust thermostat and observe temperature to assure it lowers within 30 minutes. Also, informed by employee that service tech called for evaluation.

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 2/14/2019 30 12 42 #17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Whole chickens, walk-in (uncovered) 36 F
Deli meat chub, deli case, 33 F
Noodle salad, deli case, 39 F
Tomatoes, prep unit top, 43 F
Sliced meat, prep unit top, 44 F
Packaged salad, floor display unit, 34 F

#17. Improper hot holding of potentially hazardous food. Potato wedges 114-129 F in hot hold case.
Correction: Ensure food in hot holding is maintained at or above 135 F
CDI- discarded
Note: Re-occurring violation, recommend log review / management action.

#21. Improper cold holding of potentially hazardous food. Sandwich line PHF above 41 F (e.g. tomatoes, 43 F deli meat 44 F).
Correction: Ensure food in cold holding is maintained at or below 41 F.
CDI- rapid chill.

#29. Inadequate equipment for temperature control. Sandwich prep unit not adequately functioning to maintain required temperatures.
Correction: Repair unit to properly function. Use equipment as designed (e.g. nails). Recommend new unit top/lid.
CDI- using alternate prep set-up.

#41. Chemical test strips unavailable for dish machine.
Correction: Unit is both thermal and chemical use capable. Provide and use.
1) Chemical test strips
2) Thermal test kit.

#48. Physical facilities not maintained. Food contact surfaces unavailable due to bakery storage.
Correction: Clean / organize are to ensure food contact surfaces and food prep areas are available as designed.

NOTE: Hot holding and cold holding violations are a consistent issue in this department at this location. Management is to review active managerial controls and address cold / hot holding temperature violations. May require risk control plan.
Produce Cutting Area 2/14/2019 0 0 0 Cut melon, plastic storage insert, 41 F
Fruit display refrigerator, 33 F ambient
Fruit storage room, less then 41 F

No violations noted at time of inspection.

Notes: Recommend additional food prep table and additional storage facilities.
Ensure all food is stored 6" or greater off floor.

Littlerock Grocery - 6410 128th Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/14/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Ham in tall reach-in, U-STAR commercial, 39 F
Sliced tomatoes, top of prep, 38 F
Fried Chicken, hot display, 143 F

#34. Chlorine sanitizer prepared too strong. Obtain test paper and maintain chlorine concentration @ 50 ppm chlorine.
Grocery Stores and Confectioneries 2/14/2019 0 0 0 Milk, walk-in cooler, 39 F
Deli sandwiches, 2-door merchandiser, 33 F

No items noted.
Well maintained establishment.

Curry King - 5823 Lacey Blvd SE Ste A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Full Service Restaurant 2/14/2019 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
PHF (chicken, cooked vegetables), buffet, 139-152 F
Spinach, cooling refrigerator, 38 F
Melon, prep unit top, 40 F
Chicken, prep unit top, 38 F
milk, prep unit bottom, 38 F

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

NOTE: #16. Ensure all shallow pan cooled items are 2" or less.

Evergreen Valley Espresso - 9347 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Espresso) 2/14/2019 5 5 10 #21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Food probe therm 40 degrees F
Single glass door reach in: spring stem monitoring therm 36 degrees F
Milk 37 degrees F
Milk in under counter fridge, 44 degrees F
Red alcohol therm (monitoring) reading 40 degrees F
No obvious reason for difference. PIC turned thermostat from 2 to 3.

#21: Milk at 44 degrees F in under-counter fridge, shall be 41 degrees F or less. PIC turned thermostat down from 2 to 3 (per signage, colder). Will monitor, if does not correct will ask owner to contact service company. Please call if adjusting thermostat works to lower PHF temps. Checked waster in cup placed in unit 4pm at end of inspection was 40 degrees F per FE's food probe therm.

No counter wipes bucket set up at the time of inspection, recommend have set up at all times.

#34: Nozzle wipe clothes: no sanitizer detected on them. PIC set up separate counter wipes & nozzle wipes containers for between use storage of cloths by end of inspection.

Note: Discussed blender container after use cleaning procedure. Using hand wash sink, not 3 comp sink in Evergreen Valley Grocery Store. Will discuss with supervisor and will contact permit holder with results.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 2/14/2019 0 0 0 Packaged meat, display unit 36 F ambient
Beef, meat room, 37 F

No violations noted at time of inspection.

Cost Plus World Market - 2401 4th Ave West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Sampling/Prep Area) 2/13/2019 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Ambient, reach-in cooler, 36 F

#41. Sanitizer test strips (QUAT) unavailable.
Test strips must be used to verify adequate sanitizer concentration.
Correction: Obtain and use.

NOTE: #6. Ensure that hand wash sink is not blocked during food prep.

NOTE: Discussed sampling procedures with PIC. All food prep is done by employees with active food worker cards. Wine sampling is no longer done in this store.

NOTE: Cart being used does not have a built-in hand wash sink. All food is prepped / portioned in the prep area.

NOTE: #2. Ensure all employees who are involved in sampling process (prep, handing out, etc.) have a valid food worker card.

Will re-visit store in 1-2 months when sampling is active for another routine inspection.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli 2/13/2019 30 0 30 #17- Proper Hot Holding Temperatures
#22- Accurate Thermometer Provided for PHF
Chicken, fryer, 211 F
Deli meat, deli case, 38 F
Spaghetti sauce, walk-in, 40 F
Baked chicken, hot hold case, 124 F
Chicken salad, deli case, 39 F
Soup, soup crock, 176 F

#17. Improper hot holding of potentially hazardous food. Baked chicken 124 F in deli case.
Correction: maintain food in hot holding at or above 135 F
(CDI reheat).

#22. Thermometers absent in deli cases.
Correction: Provide in warmest location, visible to employees.

NOTE: #49. Store lighting being converted to LED (e.g. walk-in, meat).
Espresso 2/13/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Milk, under counter fridge, 38 F
Under counter unit, protein puck, 38 F
Under counter, 40 F

#34. Improper sanitizer. Quat sanitizer in sink and counter container less then 150 ppm.
Correction: Maintain quat sanitizer @ 150-400 ppm. Changing every 4 hours or sooner if necessary.
(CDI- remade).
Produce Cutting Area 2/13/2019 0 5 5 #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Fruit tray, display refrigerator.

#42. Cutting board dirty w/ food stains (putted / groved) and mold like substance on bottom.
Correction: Properly wash, rinse, sanitize, air dry food contact surface.

NOTE: #47. Recommend additional shelving.
Meat Market 2/13/2019 0 3 3 #43- Nonfood-Contact Surfaces Maintained and Clean
Scallops, display case, 36 F
Steak, cut room, 41 F

#43. Non-food contact surfaces in disrepair, cut / wrap station heat cover "fraying"
Correction: Replace.

Albertsons 3417 - 3520 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Produce Cutting Area 2/13/2019 0 0 0 Melons, open display case, 38 F
Bagged salad, open display case, 38 F
Produce cooler, 32 F

QUAT sanitizer, 300 ppm.

No items cited.
Well maintained facility.
Meat Market 2/13/2019 0 0 0 Shrimp, front display, 34 F
Pork chops, front display, 33 F
Open line displays, 29-30 F
Holding fridge, 36 F

No items cited.
Well maintained facility.
Grocery Stores and Confectioneries 2/13/2019 0 0 0 Dairy Cooler, 38 F
Eggs, reach-in cooler, 39 F

No items cited.
Well maintained store
Deli 2/13/2019 0 0 0 Chicken, hot case, 139-163 F
Macaroni salad, deli case left side, 35 F
Ham, deli case right side, 34 F
Chicken, floor deli case, 35 F
Chicken, sheet pan cooled, walk-in cooler, 33 F
Wings, wings bar, 137-163 F
Contact sanitizer, 300 ppm QUAT

No items noted.
Well maintained facility.
Bakery 2/13/2019 0 0 0 Island pastry case, 34 F
Cake display case, 33 F

No items cited.
Well maintained facility

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 2/13/2019 0 0 0 Walk in 35 F

No violations noted at time of inspection.

Albertsons 3417 - 3520 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 2/13/2019 0 0 0 Milk fridge, 37 F

No items cited.
Well maintained facility

Colonial Inn, The - 3730 14th Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/8/2019 0 0 0 Pizza in fridge trailer, 39 F
Melons, salad greens, salad bar, 38-40 F
Contact sanitizer 300 ppm quat
DW machine sanitizing rinse, 164-184 internal
Chicken salad, upright trailer, 38 F
Yogurt, 2-door in dining room, 38 F

No items cited.
Well operated facility

Izzy's - 3540 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/7/2019 40 3 43 #02- Food Worker Cards Current
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
Roasted Chicken, buffet, 135-162 F
Mashed potatoes, buffet, 161 F
Cut tomatoes, top of prep, 39 F
DW machine and contact sanitizer 50 ppm Chlorine.

#16. Wrapped portions of pasta cooling in under counter 2-door at 48-52 F. These must be cooled in walk-in cooler at 2 inch food depth.
Corrected.

#21. Cut melons, cut greens, salad at bar@ 42-51 F. These must be held at tor below 41 F.
Corrective Action: Place foods and ice at same level. Continually add ice to their arrangement.

#38. Large tubs used to scoop ice from bin. Obtain scoops with handle.

#2. Several FW cards expired. Renew cards within 2 weeks.

Cebu Restaurant - 9410 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/6/2019 45 7 52 #06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
#48- Physical Facilities Properly Installed, Maintained, Cleaned
#49- Adequate Ventilation, Lighting; Designated Areas Used
Rice, rice cooker, 122 F
Flan, glass 1-door upright, 38 F
Ground pork, standing unit, 38 F

REPEAT #6: Inadequate hand washing facilities. Restroom absent hot water (turned off)
Correction: Repair to provide hot water 100-120 F.

#17. Improper hot holding of potentially hazardous food. Rice in rice cooker 122 F
Correction: Maintain PHF in hot holding at or above 135 F (CDI-discarded).

#26. Facility not in compliance with permit risk, facility not permitted for cooling. Cooling multiple items (Flan, sticky rice, pickled veg)
Correction: Change risk category to allow proper cooling or cease cooling practices. Risk change form provided.

#38. Utensils improperly stored. Silverware stored with handles down.
Correction: Store with handles up to avoid potential contamination.

#48. Physical facilities not properly maintained. Floors, walls, ceiling dirty with build up / debris.

#49. Inadequate lighting in food prep areas.
Correction: Improve lighting to provide required 50 CFU.

Re-inspection required.

Farm Boy Drive-In - 3840 Maytown Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/6/2019 0 0 0 Large Hamburgers, cooked, 177-200 F
Sliced tomatoes, top of prep, 38 F
Sliced ham, 2-door Derfield, 37 F
Mashed potatoes, chili, steam table, 147-153 F
Spaghetti cooled at 2 inches in walk-in, 37 F
Contact Sanitizer, 50 ppm chlorine
DW Sanitizing Rinse, 50 ppm Chlorine

No items noted.

Olympia Food Co-op - 921 North Rogers

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/6/2019 5 0 5 #02- Food Worker Cards Current
Cheese, walk-in 41 F
Milk, Dairy cooler, 38 F
Spinach, produce walk-in, 40 F
Ware wash sanitizer @ 50 ppm chlorine.

#2. Several food worker cards (FWC) for produce and food handling areas missing.
All food handlers must obtain a valid FWC within 2 weeks of hire.
Correction: Obtain within 2-weeks.

Discussed use of sponges for dishes w/ produce manager. Use not approved for cleaned or sanitized, or in-use food contact surfaces.
Grocery Stores and Confectioneries 2/6/2019 10 5 15 #21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
Cheese, walk-in, 41 F
Cut spinach, produce walk-in, 40 F
Milk, dairy cooler, 38 F
Chicken, meat cooler, 36 F
Spinach, produce display, 44 F
Cheese, cheese display case, 37 F

#21. Ready to eat spinach in produce display at 44 F.
Potentially hazardous foods must be held at 41 F and below.
Correction: Consider replacing spinach containers with metal container, decrease unit temperature, continue to reduce stock volume.

#33. Raw bacon stored over pre-cooked ready to eat sausage and prosciutto in walk-in. Raw milk in grab and go cooler above ready to eat foods.
Raw animal proteins must be stored below and away from ready to eat foods.
Correction: Move RTE foods above and away from raw animal protein products.

NOTE: #19. When offering samples for customers that are potentially hazardous, (i.e. sliced tomatoes, hummus etc.) ensure that samples are either kept below 41 F or time as a control is used. When / if time as a control is used, use a white board or other obvious space to mark the time foods were put out, and the time they must be discarded. (may not exceed 4 hours).

Mills Diner - 10109 12 SR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/5/2019 30 2 32 #16- Proper Cooling Procedures
#22- Accurate Thermometer Provided for PHF
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Diced tomatoes, top of prep, 37 F
Biscuit gravy in cooker, 163 F
Ham, in reach-in back area, 37 F
Contact Sanitizer 300 ppm quat.
DW machine sanitizing rinse, 100 ppm chlorine.

#16. Par-cooked bacon and sausage at 67-77 F. These must be arranged at food depth of 2 inches to rapidly cool.
Corrected.

#22. 2-door prep thermometer is broken. Replace in 5 days.

#48. Ceiling around plumbing in back area needs repair to seal penetration of pipes. Complete this repair in 90 days.
Note only: Forward food flow procedure of cooled foods.

Olympia Local Foods LLC - 2010 - B Black Lake Blvd

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 1/31/2019 5 0 5 #21- Proper Cold Holding Temperatures
Chicken, meat display case, 37 F
Bacon, meat display case, 36 F
Milk, dairy display merch 39 F
Cheese, dairy display merch 38 F
Smoothie drink, Beverage display merch, 32 F
Pineapple, sliced, produce display, 46 F

#21. Pineapple in produce display case at 46 F (placed next to potentially hazardous foods (leafy greens, salad dressing).
Potentially hazardous foods must be held at 41 F and below.
Correction: Adjust unit, repair if needed and monitor temperatures frequently.


NOTE: #33. Violation removed. Milk was "low-pasteurized" from Tunawerth Dairy. According to Tunawerth pasteurization procedures, this product is held at 145 F for 30 minutes which satisfies the minimum requirements of FDA "Vat Pasteurization".

Puget Pharmacy Grocery Store - 1751 Circle Lane SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 1/31/2019 0 0 0 Refrigerator- ATOSA, with milk , eggs, pre-made deli sandwiches, 38 F

No items cited.

Olympia Local Foods LLC - 2010 - B Black Lake Blvd

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/31/2019 10 0 10 #21- Proper Cold Holding Temperatures
Hummus, 3-door prep cooler, 47 F
Milk, 3-door prep cooler, 46 F
Broth, walk-in, 36 F
Whole chicken, hot hold cabinet, 168 F
Yogurt, mini merch, 36 F
Soup, hot hold, 166 F

#21. Hummus and milk in 3-door prep cooler unit at 47 F and 46 F.
Potentially hazardous foods must be held at 41 F and below.
Correction: Move all potentially hazardous foods to walk-in and adjust / service unit until it maintains adequate temperature.
Replace products only after adequate temperature is verified.

NOTE: Merchandiser in back area not approved for use with open PHF's. Replacement with commercial model required when temps cannot be maintained.
Meat Market 1/31/2019 0 0 0 Raw chicken, 2- door refrigerator Delfield 39 F
Raw pork, 2- door refrigerator Delfield, 37 F

NOTE: Floor around rotisserie cooker was clean and well maintained. Please continue to keep up on the cleaning.

Meat cutting and packaging room was very clean and the meats were properly stored. Did not observe any active work in the room during the inspection.

Baskin Robbins #4926 - 4810 Yelm Highway SE Suite A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 1/31/2019 0 0 0 Milk, under counter fridge, 39 F

No items cited.

Contact and dishwashing sanitizer 100 ppm Chlorine.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/31/2019 25 0 25 #19- No Room Temperature Storage
Pizza, 75 F "TAAC" OK
Walk-in, Diced tomato 38 F OK
Diced tomato, 2 open top coolers, 33-38 F OK

#19. Two (secret aardvark" Hot sauces in customer condiment area were marked "refrigerate after opening:" both were 70 F and opened.
Correction: Discarded
Notify other Vic's this cannot be used without refrigeration.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/30/2019 0 0 0 Rice soup, hot hold, 157 F
Chili, hot hold, 147 F
Cream Cheese, 1-door under counter reach-in 40 F
Milk, 2-door under counter reach-in, 38 F
Milk, 2-door upright cooler, 41 F
Ambient, Beverage air upright, 33 F

No violations observed at time of inspection.

NOTE: #6. Remove paper towel holder at dump sink.
NOTE: # 22. Consider obtaining a digital thermometer for soup monitoring & temperature logs.
NOTE: Facility disposes of soup at the end of each night, facility does not cool. Left a change of risk category agreement with PIC if you would like to move to a medium risk permit .

Biscuit House Corp - 6969 TYEE DR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 1/30/2019 5 8 13 #21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
#39- Single-Use and Single-Service Articles Properly Stored, Used
Tomatoes, prep top R side, 45 F
Cheese, prep top R side, 44 F
Hash browns, 2-door prep R side, 42 F
Chicken, prep top L side, 38 F
Diced ham, prep top L side, 39 F
Tomatoes, sliced, 2-door reach-in, 44 F
Gravy, Hot hold, steam table, 187 F
Sausage, hot hold, steam table, 178 F
Hash browns, cook temp, 147 F
Cooled mushrooms, 1-door reach-in, 38 F
Butter, 2-door upright, 38 F
Whole milk, under counter reach-in, 40 F
Eggs, cook line drawer, 39 F
Hash browns, cook line drawer, 38 F

#21. Several items in right side of prep top unit and right side of prep cooler unit above 41 F. Tomatoes in 2-door upright reach-in at 44 F.
Correction: Prep top was recently adjusted to prevent freezing. Re-adjust to maintain temps @ 41 F in both units, monitor temperatures frequently. Suggested closing prep top lid and leaving other lids in place during service.

#33. Pan of cooled mushrooms stored nested on top of pan of cooked bacon.
Foods must be stored in a way that prevents contamination.
Corrected: Pan moved.

#39. Single use to-go boxes stored directly on floor.
Single use items must be stored at least 6" off the floor to prevent cross contamination and facilitate cleaning.
Corrected: Containers moved.

NOTE: #48. Restroom hand wash sinks must have adequate signage directing employees to wash before returning to work.

Burger King #7782 - 5252 Capitol Boulevard S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/30/2019 30 2 32 #02- Food Worker Cards Current
#19- No Room Temperature Storage
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Spicy chicken patties, hot line, 130 F
Burger patty, cook temp, 182 F
Shredded lettuce, walk-in, 38 F
Fries, hot hold, 203 F
Soft serve, in machine, 36 F
Creamer, 1-door reach-in, 40 F

#2. One employee food worker card missing, one expired.
Employees must obtain valid food worker card within 2 weeks of hire.
Correction: Obtain within 2 weeks.

#19. Spicy chicken patties on hot line did not have a discard time, on the time as a control system and were at 130 F.
When using time as a public health control for food storage, discard times must be documented and followed properly. (discard must occur after 4 hours).
Corrected: Chicken patties discarded. Discussed process with PIC and strategies to avoid missing products on chart system. Ensure all items are entered into system when placed on line.

#48. Drain under soda fountain clogged with debris, causing standing water. Food debris and grime observed under equipment and in drains in back prep sink area. Multiple areas with chipped missing floor and wall tiles. Leg on dunnage rack in freezer and 1-door reach-in cooler replaced with bare wooden 4x4's.
Facilities must be properly installed and maintained.
Correction: Increase cleaning frequency throughout establishment, follow-through with repair order for broken tiles and replace broken equipment with proper replacement parts that are cleanable and durable.

NOTE: Hand washing in this facility has improved! Good job!

Gyro Spot Express, The - 913 CAPITOL WAY S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Serivce Establishment 1/30/2019 10 0 10 #02- Food Worker Cards Current
#22- Accurate Thermometer Provided for PHF
Gyro still heating, 168 F OK
2 under counter refrigerators and open top all (3) foods 39 F Ok
Salads from 4th Ave 40 F Ok

#2. Worker's card not here, but at 4th Avenue store.
Correction: Provide copy for here.

#22. No thermometer.
Correction: Provide probe thermometer immediately. Will obtain within 1 hour.

Thank you for the cooler replacing the homestyle refrigerator.

Mud Bay Coffee Company - 1600 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/30/2019 10 5 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Burrito, grab & go cooler, 35 F
Milk, 2-door under counter cooler, 45 F
Cream, 2-door under counter cooler, 43 F
Milk, back merchandiser cooler, 38 F
Cream Cheese, 1-door under counter cooler, 41 F

#2. Two employee food worker cards expired, one missing.
All employees must obtain valid food worker card/s 2 weeks after hire.
Correction: Obtain within 2 weeks.

REPEAT #21: Milk and cream in 2-door under counter cooler at 45 F and 43 F.
Potentially hazardous foods must be held at 41 F and below.
Correction: Adjust unit to maintain adequate temperature and monitor frequently.

#34. Sanitizer in sani-bucket at 0 ppm QUAT (and 0ppm Chlorine).
QUAT sanitizer must be held at 150-400 ppm.
Correction: Refresh QUAT sanitizer and verify concentration with test strips.

NOTE: #48. Men's bathroom under repair during inspection. Ensure that both bathrooms have posted signage directing employees to wash their hands prior to returning to work.

Pho Vy - 909 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/30/2019 25 5 30 #16- Proper Cooling Procedures
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Cooled prepped meats, top of large prep fridge, 38 F
Chopped lettuce, top of small prep, 39 F
Contact sanitizer, 50 ppm chlorine.

#16. Five buckets of broth cooling in 2-door merchandiser. Can not cool any cooked foods in this unit.
Corrective Action: Moved to freezers, reduced volume of broth prepared to allow cooling in freezers, about 16 gallons, Make daily only enough broth that leaves no reserve to cool.

#42. Food slicer left unclean with food debris. Clean and sanitize regularly after use.

Wendy's #121 - 7540 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment` 1/30/2019 35 10 45 #19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#44- Plumbing Properly Sized, Installed, and Maintained
Burger patty, grill, 171-186 F
Burger patties, insert on ice, 50 F
Chili, soup well, 176 F
Lettuce mix, walk-in, 40 F
Chicken tender, hot hold area, 141 F
Dressing, reach-in, 40 F

NOTE: #6. Ensure items not stored on/at hand sink in splash zone (e.g. paper towels).

#19. Improper time as a public health control procedures. Time marking system not utilized (stickers absent, TAC begin / end times not filled in).
Correction: Ensure time as a public health control is properly logged. (CDI)

#21. Improper cold holding of potentially hazardous food. Raw burger patties in insert, placed atop insert of ice, 50 F.
Correction: maintain food in cold holding at or below 41 F.
(CDE- placed in walk-in rapid chill).

#29. Inadequate equipment for temperature control. Raw burger station refrigeration unit, not properly functioning to maintain required cold holding temperatures at 41 F or lower.
Correction: Repair or replace unit. (walk-in being used until units repaired). Monitor food temps in walk-in to ensure in / out use doesn't take food in walk-in above 41 F.

#44. Improperly maintained plumbing. Hand sink in cooking area has dripping faucet, mop sink has dripping faucet.
Correction: Repair or replace.

Fresh Taste Cafe - 7345 LINDERSON WAY SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/29/2019 45 10 55 #06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
Chili, cooled in walk-in, 38 F
Shredded chicken, steam table, 141 F
Milk, fridge at espresso, 38 F


#33. Floor mat / pad stored in food prep sink. Do not do this, do not wash this item in food prep sink.
Corrective Action: Remove and clean and sanitize sink.

#6. Hand sink next to food sink "is not used". paper towel dispenser is empty. Restore use of this sink. Keep dispensers supplied and functional at all times.

#34. Sanitizer towels stored in front hand sink while sanitizer solution was being replaced. Sanitizer solution prepared too strongly at greater than 200 ppm chlorine. Must be maintained at 50 ppm chlorine.

#17. Taco meat in steam table at 120 F. Must be hot held at or above 135 F. Removed for cooling in walk-ins.

#21. Various PHF's in both prep refrigerators at 42-47 F. These must be maintained at 41 F or less.
Corrective action: Lower the temperature setting and consider replacement of these refrigerators.

Old Highway 99 Saloon - 12743 OLD 99 HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/29/2019 0 0 0 Food Probe thermometer check, My TC #18 61 F your digital 61 F.
Walk-in fridge, milk 39 F
Chili, hot hold, 161 F
Bin area of cooks make fridge, Slaw, 41 F
dressing 40-41 F
Fridge / freezer combo: fridge side, cooked taco meat 38 F
M.T hot water mechanical dishwasher: 168 F

NOTE: # 26 Mr. Cameron requested I give him until 2/1/19 @ 5 PM to turn in revised plan. I agreed to do so. Will give points if not.

Discussed sewage water use questions and importance. Drinking water sampling concern, Basic sanitary operations checklist, Service animal and smoking law.

Cruzin Coffee - 12717 OLD 99 HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Espresso Only) 1/29/2019 0 5 5 #44- Plumbing Properly Sized, Installed, and Maintained
Ambient air temp of fridge in commissary, 41 F
Exterior display moni-therm read 38.5 F.
Maximum fridge milk temp (in espresso stand): 36 F
red alc. internal display temp 36 F (ext. display reading 30-31 F)

#44. Has not hooked up plumbing for elevated mop sink in commissary yet. Please complete at the latest by February 10. Call inspector when done.

Note: Restroom door still not self-closing- provide second spring loaded hinge.

Westside Lanes Deli - 2200 Garfield Avenue NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Concession Stand and Bar 1/29/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Hot dogs, Atosa 1-door, 38 F
Ambient, walk-in, mil, 39 F
Ambient, pepsi merchandiser, 38 F
1/2 & 1/2, bar reach-in, 41 F

#34. Chlorine sanitizer at >200 ppm
Chlorine sanitizer must be between 50-100 ppm.
Corrected: Sanitizer refreshed and tested at 100 ppm.

NOTE: #48. Hand wash sinks must have signs posted directing employees to wash. Bathrooms must also have signs directing employees to wash (and bar hand wash sinks).

NOTE: #9 Produce for bar should be washed in prep sink at O'malleys prior to cutting.

Boka Island Fusion - Commissary, 1818 4th Ave E.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 1/25/2019 0 0 0 Cooking, Spring rolls, 201 F OK
cooking, Deep fry chickens, 192 F OK
Open top cooler, non-perishable, 40 F OK
Walk-in, veg, < 40 F OK

None noted.

Miss Moffett's Comfort Kitchen - 625 BLACK LAKE BLVD SW #516

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/24/2019 30 10 40 #04- Hands Washed As Required
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
1/2 & 1/2, 2-door under counter reach-in, 40 F
Soup, hot hold, 161 F
Carrot soup, hot hold, 139 F
Milk, back prep cooler, 45 F
Cream cheese, 3-door upright, 39 F
Milk, 3-door upright, 39 F

30-45 day First inspection:

#4. Barista observed donning gloves after using POS system without washing hands. Employee observed not washing hands prior to donning gloves to handle baked cupcakes.
Hands must be washed prior to donning gloves when changing tasks (moving from POS to food prep / handling, etc).
Correction: Employees both directed to wash. Discussed using alternative barriers (tongs, scoops, serving knives) rather than using gloves every time. Remind employees importance of hand washing before using gloves if they are used.

#21.Milk in back area 2-door cooler @ 45 F.
Potentially hazardous foods must be held @ 41 F and below.
Correction: Reduce volume and or repair unit as needed and monitor temperatures.

#34. Multiple sanitizer buckets at < 50 ppm chlorine.
Chlorine sanitizer must be held between 50-100 ppm.
Correction: Refresh and test.

#41. Chlorine test strips not available.
Test strips must be available and used to verify sanitizer concentration.
Correction: Obtain and use. (Left extra test strips w/ PIC).

NOTE: # 4: Discuss and review ready to eat food handling rules with employees (glove use / or utensils).

NOTE: # 37. Ensure ice scoop is stored properly in ice machine or on counter. Handle should never touch the ice because of risk for cross contamination.

Thank you for addressing the conditions from 12/20/18 pre-opening inspection.

Park's Place - 608 Yelm Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 1/24/2019 5 0 5 #21- Proper Cold Holding Temperatures
Between 1 lb. blocks of butter walk-in fridge 42 F
Between 1 pt. half & half containers, walk-in fridge, 43 F
Ambient air temp in walk-in fridge 44 F up and down aisle.
Between sandwich packs 1-door reach in fridge 38 F

#21. Potentially hazardous foods in walk-in fridge were greater than 41 F. Shall be 41 F or less. Evaluate & correct. Does not appear to be because of near entry door.

NOTE: #40. Part of gasket for walk-in door loose- replace or repair.

NOTE # 10. Found a couple of nut based packaged snacks, beyond best by dates. Other than those products, no potentially or non-potentially hazardous foods found to be beyond "best by" date, where checked. Keep up work on verifying stock is within "Best By" date.

No swelled, significantly dented cans or containers observed where checked.
No toxics stored over, next to food, beverages or food equipment.

Freshii - 1200 COOPER POINT RD SW STE 200 PMB 400

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/24/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Rice, hot hold, 203 F
Broth, hot hold table, R side, 153 F
Chili, hot hold table, L side, 156 F
Chili, hot hold table, (middle), 158 F
Rice noodles, prep top # 1, 40 F
Almond milk, 1-door cooler, 40 F
Tomatoes, (diced) prep top #2 38 F
Broccoli, prep top #2, 39 F
Cheese, prep top #2, 40 F
Edamame, 2-door prep, 41 F
Bacon, walk-in cooler, 41 F
Chia pudding, merchandiser, 39 F

30-45 Day first inspection:

#34. Multiple sanitizer buckets and sink sanitizer < 150 ppm QUAT.
Correction: Refresh sanitizer more frequently.

NOTE: #16. Discussed cooling procedure with PIC. Only broccoli, edamame and corn are blanched, then rinsed under cool water before being placed in walk-in. Discussed changing procedure to require the use of an ice bath for blanched foods. Ensure foods reach 41 F and below BEFORE putting into fridge in closed container. Ensure broths and sauces are cooled at a depth of 2" uncovered in walk-in.

*Your food worker card organization is PHENOMENAL! Thank you!

Note: Inspected temperature logs and will check vector / pest logs at next inspection.

Evergreen Cafe & Gyros - 2413 Harrison Avenue NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/24/2019 20 15 35 #06- Adequate Handwashing Facilities
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#30- Proper Thawing Methods Used
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Milk, 1-door cooler, 40 F
Milk, 1-door cooler, under espresso, 41 F
Cheese, prep top, 40 F
Cheese, 2-door reach-in, 39 F

30-45 day 1st inspection-
CLOSED DUE TO IMMINENT HEALTH HAZARD

No hot water available at time of inspection, closure required.

#6. No hot water available at hand wash sinks or facility. Paper towels not available at back hand wash sink.
All hand wash sinks must be stocked with hot water, (100 F or higher), soap, and paper towels.
Correction: Facility closed until hot water is restored.
Install paper towel holder above hand wash sink & provide towels.

#26. Facility operating without hot water.
Food establishment cannot be open when hot water is not available, facility must close, when hot water is not available.
Correction: Facility closed until hot water restored.

#30. Frozen cheese thawing on counter top at room temperature. Frozen foods must be thawed using an approved method (i.e. completely submerged under running water, under refrigeration, or in microwave.
Corrected. Cheese moved into cooler.

#34. Chlorine sanitizer at > 200 ppm, sanitizer cloth stored on counter top.
Chlorine sanitizer must be held at 50-100 ppm, sanitizer wiping cloths must be stored in sanitizer when not in use.
Corrected: Sanitizer diluted and tested at 100 ppm, cloth moved.

#41. No sanitizer test strips available.
Test strips must be used to verify sanitizer concentration.
Correction: Obtain and use chlorine test strips.

#48. Hand wash signs not posted at hand wash sinks. All hand wash sinks must have adequate signage posted directing employees to wash.
Correction: Obtain and hang.

Brewery City Pizza - 2705 Limited Lane

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/24/2019 10 5 15 #21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Cheese, pizza prep top, 40 F
Chicken, pizza prep top, 40 F
White sauce, pizza 4-door prep cooler, 36 F
Ham, pizza 4 door prep cooler, 40 F
Pepperoni, salad prep top, 39 F
Shredded lettuce, salad prep top, 37 F
Pizza, cook temp, 178 F
Soup, hot hold, 170 F
Shredded lettuce, salad bar cold hold, 40 F
Pepperoni, walk-in, 42 F
Ground beef, walk-in 43 F
Cream cheese, walk-in, 44 F
Noodles, (cooled) cold hold drawer, 48 F
Pepperoni, cold hold drawer, 47 F
Cooled chicken, cold hold drawer, 47 F
Cheesecake, bar reach-in 40 F

Bar ware wash @ 100 ppm chlorine
Ware wash @ 171 F

REPEAT #21: Several items in walk-in between 42-44 F.
All potentially hazardous foods must be held at 41 F and below.
Correction: FSE called during inspection and made adjustment. Monitor and adjust as needed.
Several items in cold hold drawer on cook line between 47-48 F. All Potentially hazardous foods must be held at or below 41 F.
Correction: All foods removed from cold hold drawers to walk-in. Build up of plastic observed behind drawers blocking air flow, clean and test prior to putting foods back in.

#34. Chlorine Sanitizer > 200 ppm.
Chlorine sanitizer must be held between 50-100 ppm, use test strips to verify.
Correction: Refresh and test.

NOTE: #43 Increase cleaning frequency behind cold hold drawers and under fryers.

Tipsy - 514 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/24/2019 0 0 0 Bar corner cooler, No perishables, 38 F OK
Walk-in cooler, beef, 39 F OK
Steam warmer, white gravy, 181 F OK

Good, none noted.

Subway - 1401 Galaxy Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/24/2019 5 0 5 #02- Food Worker Cards Current
Tuna, walk-in, 38 F
Lettuce, sandwich line, 37 F
Meatballs, hot hold well, 167 F
Cheese sauce, hot hold well, 178 F
Tomatoes, sandwich line, 38 F

Note: Hot hold cabinet atop combustibles- relocate.
Note: Observed excellent hand washing between tasks, only 1 employee on duty.

#2. Food worker cards unavailable upon request, 2 of 6 absent.
Correction: Provide / obtain by 2/7/19 and make available upon request.

NOTE: #29. back stock counter cooler / refrigerator in disrepair. May require replacement.

Subway - 9335 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/24/2019 5 3 8 #02- Food Worker Cards Current
#43- Nonfood-Contact Surfaces Maintained and Clean
Chicken, prep unit bottom, 40 F
Tomatoes, salad prep line, 36 F
Lettuce mix, 40 F
Meat balls, hot hold well, 176 F
Chicken, salad prep line, 37 F

#2. Food worker cards unavailable for several employees
Correction: Provide Valid WA FWC by 2-7/19 and maintain available upon request.

#43. Non-food contact surfaces dirty w/ mold like substance. (unused prep unit top). Bottom used.

NOTE: #16. Facility has changed risk categories from med to high for cooling activities. Cooling of meat balls and soup.

NOTE: #26 Employees unaware of new cooling procedures and risk category change. Reviewed email with cooling procedure. Not implemented yet.

El Sarape - 4043 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/24/2019 5 5 10 #21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Chopped onions, cilantro 39-41 F but salsa in bin area as well was 44 F in under counter make fridge.
Hot hold unit, beans 155 F
Sour cream , counter fridge, 36 F
Steam table unit, beans, meat 155-161F
2-door reach-in, 4" depth beans, 39 F

Single glass door fridge, sour cream 40 F , 2 door u.c. fridge meat, 36 F

#41. No color comparison chart for bleach chlorine test strips.

#21. Salsa in bin are of make fridge greater than 41 F. Shall be maintained 41 F or less.

NOTE: #2. 1 of for food workers did not have FW card on-site.
Obtain card within 48 hours.

NOTE: #44. Food prep & 3 compartment sink directly connected to sanitary sewer. Floor sink under prep sink not working- will discuss with supervisor.

Firs Retirement Apartments, The - 426 LILLY RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/23/2019 30 5 35 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Potatoes in steam table, 179 F
Penne pasta salad, salad bar, 39 F
BBQ Ribs, in convection oven, 173 F
Contact sanitizer, 200 ppm quat
Cut cantaloupe, walk-in , 39 F
DW machine sanitizing rinse, 163
Squash & mixed vegetables, steam table, 174 F

#17. BBQ pork ribs in steam table at 110-115. These were cooked "twenty minutes" ago, yet temperature loss is significant. No record of cooking or reheat temperature check. Removed from service until reheated to at least 165 F.

#41. Test paper not available for sanitizer in use (quat). Obtain in 5 days.

#2. Two food worker cards expired. Obtain renewed cards within 2 weeks.

Happy Teriyaki - 8205 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/23/2019 60 8 68 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#19- No Room Temperature Storage
#30- Proper Thawing Methods Used
#34- Wiping Cloths Properly Used, Stored
Chicken Pieces, counter top, 64 F
Noodles, walk-in, 40 F
Sushi fish, sushi display, 30-36 F
Chicken, hot held well, 167 F
Chicken, walk-in cooling, 40 F
Spicy crab, prep unit bottom, 40 F

#4. Improper hand washing. Cook had pot of water at grill station to wash hands.
Correction: Properly wash hands at an approved hand sink as required when required. (CDI- Pot removed, hands washed).

#6. Inadequate hand washing facilities. Rear hand sink inaccessible, bucket and thawing meat blocking access.
Correction: Ensure access to stocked hand sinks at all times.

#19. Room temperature storage of potentially hazardous foods. Chicken pieces in insert on counter, 64 F
Correction: Maintain PHF in temperature control above 135 F or 41 F and lower. Do not store on counter.

#30. Improper thawing, Chicken and beef thawing at room temperature.
Correction; Thaw by approved method
In refrigeration, under running water, in microwave.

#34. Wiping cloths stored on counter/s.
Correction: Store in use wiping cloths in properly maintained sanitizer

NOTE: #48. All storage must be 6 inches off ground or sealed.
Additional shelving in walk-in.

Re-inspection required. Fee $220.00

Chehalis Valley Farm - Olympia Farmers Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/23/2019 0 0 0 Chicken, ground, cooler, 18 F OK

Good, none noted.

Note: Pork: Packed, Heritage meats, Rochester. (USDA).
Chicken: WSDA License.

Evergreen Valley Grocery - 9347 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/22/2019 0 0 0 Jo Joe's, Chicken pieces, burrito in hot hold case, 135-141 F
Single serve dressing in glass display fridge, 40-41 F
True 2-door reach-in fridge, corndog,37 F
External moni therm 36 F

NOTE: #40. Hot hold glass sling door (1 of 1) has been broken in last 2 days. Replacement on order. Was provided temp cover until replacement arrives.

NOTE: #44. 3 compartment sink swivel faucet juncture taped, but still leaking- repair as soon as possible.

Food Probe Therm check: my TC #18, 60 F; your digital, 59-60 F.

Drainfield observation: No evidence of surfacing sewage.
Grocery Stores and Confectioneries 1/22/2019 0 0 0 Between 2 1 qt. milk cartons in walk-in cooler: 39 F (by walk-in fridge entry door).
Has external display dial face monitoring thermometer by door; reading 39 F also.

No beyond "best by" potentially hazardous or non-potentially hazardous foods where checked.
No toxics stored over, next to food, beverages or food equipment.
No dented or swelled cans / containers on shelves where checked of concern.

Starbucks #3368 - 1401 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/22/2019 0 0 0 Protein "Pucks", reach-in, 39 F
Milk, reach-in, 40 F
Cream, reach-in, 40

No violations noted at time of inspection.

Denny's #7873 - 108 College Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/22/2019 15 8 23 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#34- Wiping Cloths Properly Used, Stored
#43- Nonfood-Contact Surfaces Maintained and Clean
Lettuce, walk-in 40 F
Sour cream, in counter unit, 38 F
Slider patty, center counter drawer, 38 F
Cooked onions, under counter drawer, 37 F

#2. Valid WA Food Worker Cared unavailable, both absent and expired employee cards.
Correction: Obtain / provide by 2/5/19

#6. Inadequate hand washing facilities. Fill station hose in hand sink, wares in splash zone of hand sink.
Correction: Remove items from hand sink, hand sink a point of potential contamination, provide splash guard or relocate ware outside 18 " splash zone.

#34. Quat sanitizer less then 150 ppm in bucket/s
Correction: Maintain sanitizer per manufacturers instruction (150-400 ppm) changing every 4 hours or sooner.

#43. Non-food contact surfaces not maintained. In counter reach-in unit "A" with cookie sheet to collect water.
Correction: Repair.

Arby's #1866 - 2528 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/18/2019 0 0 0 Sani-bucket @ 200 ppm QUAT
Roast beef, prep top, L side, 41 F
Tomatoes, prep top R side, 40 F
Shredded lettuce, prep top L side, 41 F
Sauce, 2-door prep cooler, 40 F
Roast, hot hold, 161 F
Roast, slicer (hot hold), 157 F
Fish fillet, cook temp, 202 F
Turkey cooled, walk-in, 36 F
Ice cream base, milk shake machine, 33 F
Creamer, cold hold drawer, 40 F
Sauce, glass front cooler, 39 F

NOTE: #4: Be aware of cross contamination risk present when handling fry basket handles. Always change gloves and wash hands after handling from, when returning to food prep.

NOTE: #21: Prep cooler & top were holding temp at time of inspection, but may not, during periods of high use (40-41 F close to opening). Monitor these temperatures throughout the day and adjust equipment as needed.

Johnson's Whistle Depot - 8245 Rich Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/17/2019 5 0 5 #21- Proper Cold Holding Temperatures
Between 1 qt. milk containers and 1 lb. hot dog packs in shelf in walk in, 42-43 F.
2 spring stem monitoring therms attached to this shelf- one read 40 F and other read 50 F. No foods prepared at time of inspection. (e.g. no hot dogs on roller).

#21. Potentially hazardous foods noted above not 41 F or less during storage. Verified with operator's infrared thermometer that it showed same temperature range of outsides of food packet, container.
3 notes; products located near a second door exit / entry for walk-in fridge; Ambient air temp throughout most of the rest of unit 41 F or less, except near hallway door entry. That door's gasketing is missing on sides, top of door- Operator said they are going to get new gaskets/ on order.
Operator looked at thermostat setting and noticed it wasn't on the marked setting line, but set off so fridge would be warmer. Operator moved thermostat back to proper setting and will monitor with infrared thermometer. If finds doesn't drop temps of PHF's to 41 F or less, one option to correct is to move PHF's on to shelving closer to cool air blower.

NOTE: Hand wash sink for toilet room needed replacing- has not hooked plumbing back up. Is using elevated mop sink as interim. No sign here- provided one for posting.

NOTE: If toilet is for use by female employees or patrons, you need to provide a covered receptacle.

No toxics stored above, next to food, food equipment.
No beyond "best by
PHF's or non-PHF products on shelves where checked.
No cans, containers with dents or swollen where checked.

Red Lantern Asian Fusion - 10501 CREEK ST SE Ste # 9

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/17/2019 0 13 13 #34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Cheese cake, front area 2-door under counter fridge, 40 F
Walk-in fridge, part of 1/2 gallon milk, 37 F
Bin area, 3-door make fridge, shredded cabbage, cooked diced chicken, sliced cake 36-41 F
Rice on hot hold in rice cookers, 155-165 F

NOTE: #16. Remember to leave uncovered cooked foods you are cooling in the walk-in until 41 F or less- steaming off allows quicker cooling-water will take the heat with it as it steams.

NOTE: #19 If you are retaining breading product and not discarding every 4 hours, it needs to be fine mesh sifted to remove clumped matter. Recommend label on container for writing when first used so you can know when 4 hours are up.

#34. Front area counter wipes bucket bleach chlorine level less then 10 ppm. Kitchen are bleach bucket 50-75 ppm. Maintain all counter wipes buckets between 50-200 ppm+ remember to store counter wipe cloths in bucket/solution between uses.

#41. No bleach chlorine test strips- Provide- check at food or restaurant supply stores.

#37. Rice paddles stored in water in cups- no ice- not replenished in timely manner. If you are storing rice spoons between uses in water in cups on counter, maintain sufficient ice in water for water to be 41 F or less. Remember to get new container, fresh water and fresh ice if water becomes too cloudy.

Lemongrass Café, The - 5801 Capitol Blvd SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/17/2019 25 16 41 #16- Proper Cooling Procedures
#34- Wiping Cloths Properly Used, Stored
#35- Employee Cleanliness and Hygiene
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sliced tomatoes, top of prep 38 F

#16. Colander of cooked shrimp being cooled on shelf at room temperature. Tub of cooked noodles cooling, covered in merchandiser cooler. Food must be placed in walk-in refrigerator for cooling, uncovered and at 2 inches of food depth.

#35. Employee eating in kitchen, also involving himself with food related activity. FW on break must remove themselves from food preparation area and food handling activity. Must wash hands when returning to work.

#41. Dish wash machine does not provide any sanitizing solution at final rinse. Supply bottle is empty. Maintain it's proper operation at all times. Must sanitize all equipment in 3-compartment sink.

#38. Employee obtained knife from a collection of others stored in small container of unclear water which was stored on floor below hand sink and food sink. Food contact items shall not be stored below plumbing fixtures and waste water drain lines. utensil must always be stored clean and sanitized and protected from contamination.

#34. Bucket of prepared sanitizer in use had no chlorine content.
Maintain at 50 ppm. Obtain test paper in 5 days.

NOTE: Merchandiser unit in kitchen must be replaced in 90 days. This unit must not be used for cooling cooked foods prepared on site.

Domino's Pizza - 10501 Creek Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/17/2019 0 0 0 Sausage bits, 2-door reach-in fridge, 38 F
Shredded cheese, pepperoni, Make Fridge, 36-39 F
Cabinet area of make fridge, Shredded cheese, 37 F
Walk-in fridge between meat packs, 37 F


Pizza just out of oven, 205 F

NOTE: #48. Toilet hand wash sink separated from wall- Re-secure and or secure / support sink better so doesn't separate.

Indian Summer Golf & Country Club - 5900 Troon Lane SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/15/2019 10 5 15 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Rice, chili, cooled at 2 inches, walk-in cooler 38 F
Soup, Hot Hold, 153 F

#21. Chopped tomatoes and other various foods in both 3-door preps at 42-46 F. Refrigeration shall be capable of cold holding PHF's 41 F or below. Adjust temperature control setting.

#22. Prep fridges need visible working thermometers.

#41. Dish wash machine sanitizing rinse reaching 149. must be at least 160 at dish surface for proper sanitizing. Manually sanitize dish ware and utensils with sanitizing solution until machine is corrected.

Shell - 706 Yelm Avenue E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/11/2019 10 3 13 #06- Adequate Handwashing Facilities
#47- Garbage, Refuse Properly Disposed; Facilities Maintained
Burrito, chicken fillet, in hot hold case: 146-153 F
Raw sausage on stick in food prep walk-in, prepped but not final cooked burritos, 38-39 F

#6. Men's restroom hand wash sink lacks hot water- point of use water heater issue? Evaluate, repair. Good news is that P-O-U water heater for women's hand wash sink working.
Note: Men's restroom exhaust fan making a lot of noise

#47. Trash dumpster 2/3 full, lids open- Keep dumpster lids closed.
Food Probe therm check: 69 F my TC #18; 69.7 your cormark digital.

Marie Bed and Breakfast, The - 123 Cushing St. NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/11/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Butter, reach-in home style fridge, 39 F
1/2 & 1/2, reach in fridge, 41 F

#34. No sanitizer set up during food preparation. Approved sanitizer must be available at all times during food prep.
Correction: Provide sanitizer of adequate concentration and use test strips to verify (chlorine 50-100, QUAT 150-400 ppm).

Verified dish washer and fridge temperature logs, Thank you.
All pre-opening conditions acknowledged and completed.

Masonry Cafe Catering LLC - 105 East Yelm Ave.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/11/2019 10 0 10 #21- Proper Cold Holding Temperatures
All fridges have monitoring thermometers, within 1-2 F of food temp.
2-door make fridge: Ham, 40 F
Chef's line single door make fridge: turkey, cheese, 41 F
Display, back stock, cooling fridge food check - All checked, 41 F or less.

#21. Arctic Air 2-door reach-in on chef's line: uncooked bacon, between 2 lbs of butter & partial container of cream, all 46 F. Operator moved foods to other refrigerators and called for fridge service. maintain all potentially hazardous foods @ 41 F or less.

Shell - 706 Yelm Avenue E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 1/11/2019 0 0 0 Egg salad sandwich in 3-glass door Aquafina cooler, 40 F (has moni-therm 38 F
Between two milk containers in main walk-in fridge, 39 F

Except for a few bags of roasted unsalted cashew, no PHF or non-PHF foods were found on shelves beyond "Best by" date- Operator will talk to distributor's and stocker and give out of date ones to them for credit and removal.

No toxics stored above, next to food, or food equipment.

No dented, swelled cans, packages observed on shelves.

Yelm High School Gym Concession - 1315 Yelm Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/11/2019 0 0 0 Chili in soup pot, 150 F
Cheese, 158 F

Fujiyama - 2930 Capital Mall Drive

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/9/2019 15 10 25 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
#36- Proper Eating, Tasting, Drinking or Tobacco Use
#49- Adequate Ventilation, Lighting; Designated Areas Used
Butter, 3-door upright reach-in, 40 F
Cooked chicken, prep top, L side, 46 F
Cream cheese, 2-door prep, L side, 46 F
Shredded lettuce, prep top R side, 40 F
Rice, hot held, rice cooker service line, 155 F
Sliced tomatoes, pepsi merchandiser, 41 F
Milk, pepsi merchandiser, 41 F
Ice cream mix, (liquid) base, reach-in, 46 F
Sauces, on ice, server line, 38 F

#2. Three food worker cards (FWC) missing or expired .
All employees must obtain valid FWC within 2 weeks of hire.
Correction: Obtain within 2 weeks.

REPEAT #21: Several potentially hazardous foods above 41 F. Rice and butter in walk-in @ 43 F and 42 F. Cooled chicken and cream cheese in left side of prep top & prep cooler @ 46 F. Liquid ice cream base in bar reach-in @ 46 F
Potentially hazardous foods must be held at 41 F or below.
Correction: Chicken, cream chees, and ice cream base moved to walk-in. Walk-in MUST be adjusted as soon as possible to maintain temperatures. Prep top was adjusted during inspection. Missing pan inserts replaced to prevent air / temp loss. Volume in bar reach-in decreased.

#33. Cooked, ready to eat rice stored below raw seafood in 3-door reach-in. Ready to eat foods must be protected from contamination during storage, store raw proteins below and away.
Correction: Rice moved.

#36. Employee using smokeless tobacco while making food on cook line. The use of ANY form of tobacco may only occur in designated areas.
Correction: Employee instructed to remove tobacco and discontinue use.

REPEAT #49: Light over cook line missing shield. All lights in food prep areas must be shielded.
Correction: Replace.

NOTE: #19. Always use tape on rice containers to indicate discard time good use of signage in prep area for time as a control.

NOTE: #48. Bubbled / stained ceiling tiles from possible water leak noted during inspection. Place repair on replacement schedule.

Rainier High School Gym Concession Stand - 308 2nd Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Gym Concession (Fall & Winter Qtr) 1/9/2019 35 5 40 #17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#31- Food Properly Labeled
Hot dogs, cheese sauce on hot hold 202 F,
Chili on hot hold, 143 F
Pizza, 2 partial large pies, Lower shelf, 137 F
Upper shelf, 125 F.
Ham sandwich and Turkey sandwich, 48-47 F
1 gallon of dressing in same area 39 F
Fridge has external display monitoring thermometer reading 37-38 F

#17. Pizza found 10 F less than minimum hot holding temp. Both pizzas in hot hold unit cooked and placed in hot hold at the same time. Operator reheated pizza in oven, placed in lower area and will monitor to see if this makes a difference. Maintaining foods at a minimum hot hold temp of 135 F.

#21. Sandwiches found 7 degrees higher than maximum cold hold temp of 41 F. Maintain PHF at 41 F or less.

#31. Sandwiches not properly labeled. Provide proper labeling or binder with ingredients, quantities as regulations require available to public/workers as requested or needed.



#21.

Starbucks Coffee - 1020 KINGHAM ST NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/8/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Milk, (x3) 1-door under counter, 39 F
Egg puck, 2-door upright 38 F
Butter, 1-door under counter, 40 F
Grab-n-go display, PHF, 38 F ambient
Bev, Beverage display, 38 F ambient

#34. Sanitizer, QUAT less then 150 ppm in counter and floor containers.
Sanitizer out (1 bottle empty) at dispenser.
Correction: Maintain sanitizer as required.
(CDI- re-made).

Note: Ensure top interior of ice machine is verified after service.

Thermal strips in bin above computer.

Taco Bell #35316 - 182 TROSPER RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/8/2019 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Refried beans, steam table, 178 F
Shredded chicken, steam table, 169 F
Pico de gallo, cold prep line, 40 F
Diced tomatoes, cold prep line, 39 F
Pico de gallo, walk-in, 40 F
Rice, warming cabinet, 151 F

REPEAT #2: Five food worker cards (FWC) missing, one expired.
All employees must obtain a valid FWC within weeks of employment.
Correction: Obtain within 2 weeks.

#34. Sanitizer in 4 buckets and dish pit @ 0 ppm QUAT.
QUAT sanitizer must be held between 150-400 ppm.
Correction: Refresh sani-buckets and dish sanitizer more frequently. Tested dispenser concentration @ 200 ppm QUAT.

All conditions noted in November 2018 letter have been addressed. Thank you.

NOTE: #16. Discussed cooling with district manager. Cooling is occurring only at close in small 1/6 pan plastic bags in an ice bath. When using an ice bath method, code requires temperature and time to be logged to ensure foods are cooled within required time frame. Will discuss with supervisor and consult Taco Bell specific policy.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/7/2019 20 5 25 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
Tomato bisque, Steam table, 165+ F
Meatballs, cooled in walk-in, 37 F
Glassware and DW machines sanitizing rinse, 50 ppm Chlorine
Contact sanitizer, 300 ppm QUAT

#6. A bowl and cell phone stored in hand wash sink at front prep line. Keep hand wash sinks cleared and accessible at all times.

#21. Various foods in top of pizza prep at 44 F, such as diced tomatoes, ham and fresh mozzarella.
Correction: Move to lower section, adjust to lower temperature setting.

#33. Three large tubs of cut lettuce store uncovered. Cover / protect from potential contamination this and other ready to eat foods.

#2. Employees with expired Food Worker Cards.
Obtain renewed cards within 2 weeks.

Curry Corner - 9408 Martin Way East #2

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/6/2019 40 8 48 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#37- In-use Utensils Properly Stored
PHF, walk-in, 42-44 F
Rice mixture (liquid) on cart in insert, 44 F
Yogurt mixture (liquid) Ion cart in insert, 46 F
PHF, prep unit top, 43 F
PHF, prep unit bottom, 46 F
Rice, rice cooker, 165 F

#16. Improper cooling of potentially hazardous food. Cubed chicken in 8 " metal insert (9" deep chicken 44 F prepared 1/5/19 partially covered (80%) with tin foil.
Correction: Cool by approved methods only. When using shallow pan method, ensure product depth of 2" or less, uncovered in refrigeration until 41 F or less is obtained.
Correction: Facility to purchase additional 2' metal inserts (10 minimum). Additional cooling racks recommended.
Note: Once product reaches 41 F or lower may transfer to smaller / alternate containers.
(CDI- voluntary discard).

#21. Improper cold holding of potentially hazardous food. Cooked sauces, meats and vegetables above 41 F in walk-in and prep unit . (Walk-in 42-44 F, prep top, 43 F prep bottom, 45-46 F)
Correction: Ensure potentially hazardous food in cold holding is maintained at or below 41 F. Temperatures should be verified 3 (three) times daily, taking internal food temperatures. (Chilled to 41 F CDI).

#22. Accurate thermometers not provided or used. Stem meat thermometer used. Unit thermometers not visible.
Correction: Provide and use thin tip digital thermometers for food. Locate unit thermometers in view.

#29. Inadequate equipment for temperature control. Walk-in unit 42-44 F ambient, prep unit 45-46 F ambient.
Correction: Repair units to properly functioning, maintaining food in cold holding at or below 41 F.
(CDI- repair tech on-site during inspection).

#37. In use utensils stored in container. In metal pot 105 F.
Correction: Properly store utensils. 1). Dry at room temperature, cleaning as required or 2) in ice at or below 41 F or above 135 F .

NOTE: #48. Continue cleaning efforts of floors, walls, ceiling.

Ralph's Thriftway - 1908 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 1/4/2019 0 0 0 Cheese cake, customer side, <41 F OK

Good, none noted.
Grocery 1/4/2019 0 0 0 Gallon milk, walk-in cooler, 37 F OK
All produce in walk-in cooler, 38 F OK
Kombucha, keg tap cooler, 40 F Max OK

Good, None Noted.

Meat Market 1/4/2019 0 0 0 Large roast, walk-in cooler, 37 F OK
Jimmy dean, reach-in, 34 F OK

Good, none noted.
Espresso 1/4/2019 0 0 0 Gallon milk, 2-door cooler, 38 F OK
Sandwich, sandwich under counter, 40 F OK
Cheese / meat, customer case, Ok

Good, none noted.

Silvers Saloon LLC - 2752 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/3/2019 45 7 52 #06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#44- Plumbing Properly Sized, Installed, and Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Beef stew, hot holding steam table, 186 F
Contact sanitizer 300 ppm QUAT

#6. No hot water available at hand wash sink. Correct this in 3 days.

#17. Batch of link sausages stored next to grill at 98 F.
Must hot hold at greater than 135 F.
corrective action: Moved to walk-in .

#21. Various meats, pasta, cooked potatoes in glass-door TRUE reach-in at 47-49 F, Must be cold-held at / below 41 F.
corrective action: Foods moved to walk-in. Do not use the refrigerator until repaired or replaced. Currently at 47 F

#48. Vinyl flooring in dish wash area and walk-in cooler is deteriorated, exposing cement sub floor. Finish flooring shall be replaced in 6 months. A plan of replacement shall be submitted to this department in 30 days.

#44. Restore the use of the utility sink next to the dish wash machine in 21 days.

Do not Re-use buckets.

Comfort Inn - 4700 PARK CENTER AVE NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/3/2019 15 10 25 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#33- Potential Food Contamination Prevented
Sausage Patties, chafing dish, 165-171 F
Eggs. 171 F
Hard boiled egg, merchandiser / dorm, 48 F
Gravy, soup pot, 180 F
Milk, 4 door ATOZA, 37 F
Butter, merchandiser, 46 F

#21. Improper cold holding temperatures of potentially hazardous foods. All PHF in dorm style merchandiser above 41 F. (Cream cheese, 45 V, hard boiled egg, 48 F, butter, 46 F etc.).
Correction: Maintain potentially hazardous food in cold holding at or below 41 F. (CDI- rapid chill).

REPEAT #22: Accurate thermometers unavailable. Dorm merchandiser thermometer reading below 41 F, ambient measured 51 F. Infra red used to take food temperatures, stem thermometer battery dead.
Correction: Provide accurate and appropriate thermometers. Cease infra red thermometer used for food temps, use thin tip probe thermometer.

#29. Inadequate equipment for temperature control. Dorm style merchandiser refrigerator 51 F ambient.
Correction: Replace with commercial unit. Must be approved for use in advance of purchase. Provide equipment that provides adequate / required temperatures.

#33. Raw whole shell eggs stored above ready to eat food.
Correction: Store raw eggs below ready to eat food.

NOTE: #23 Eggs are cooked (fried) "hard". Recommend consumer advisory.

New ATOZA replaced residential unit.

Canna Cabana - 193 MARVIN RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/3/2019 0 7 7 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Tomatoes, prep table top, 41 F
Lettuce, prep table bottom, 40 F
Milk, prep unit bottom, 38 F
Sliced deli meat, prep table top, 37 F
Sliced deli meat, 1-door refrigerator, 39 F

Note: No refrigerator to replace residential
Approval required before install of new equipment / remodel.
Reviewed merchandiser use.
Reviewed dishwashing

NOTE: #6. Provide splash guard or relocate food / wares.
NOTE: #26. Facility remodeled without approval of sink or equipment.

#41. Improper ware washing and ware washing facilities. Ware washing 3-comp sink improperly plumbed, absent air gap. Improper ware washing ("rinsed") not properly washed.
Correction: Provide air gap. Properly wash, rinse, sanitize, air dry.

#48. Light visible at door.
Correction: Repair to properly seal.

Marv's Marvlus Pit Bar-B-Q - 222 N. Columbia (3244 - 75th Avenue SE)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Catering Service Only 1/3/2019 0 0 0 Meat, 2-door Traulson, 34 F OK
Beverage cooler, soft drinks, 37 F Ok

Good, none noted.

NOTE: # 1. Commissary for food storage only, no preparation.

2. "Consumer Advisory" Guide given For posting. Where rare meat Served.

3. Notify me when inspection can be done.

Safura - 4160 6TH AVE SE Suite #103

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/3/2019 0 0 0 Gyro roast cooking at 172 F
Gyro meat hot holding steam table 163 F
Sliced tomatoes top of prep 35 F
Yogurt, lettuce in walk-in 38 F
Sanitizer bucker 50 ppm chlorine

No items noted
Very well maintained establishment

West Coast Fitness Lacey - 5815 LACEY BLVD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 1/2/2019 25 2 27 #01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#22- Accurate Thermometer Provided for PHF
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Drink mix, 1-door under counter 40 F
Fruit, freezer, frozen


#1. PIC not accredited, non-compliance, unable to answer questions (e.g. temps, sanitizer, food prep area).
Correction: Ensure PIC is capable and actively controls foodborne illness risk factors.

#2. Food worker cards unavailable upon request (PIC and others).
PIC untrained / unsupervised, no WA FWC taken.
Correction: Person without WA FWC training must be supervised. Food worker cards must be available upon request.

#22. Food thermometer unavailable.
Correction: Provide and use.

#26. Not in compliance with plan of operation. Per pre-occupancy inspection, lighting in food prep area to be 50 CFU minimum. Lighting 5-12 CFU currently.
Correction: Provide required lighting 50 CFU in food prep area by 1/18/19.

#48. Physical facilities not properly installed. Shelving less than 6" from floor. Under counter refrigeration unit not properly sealed.
Correction: Provide 6" or greater space from floor for shelving. Properly seal or raise refrigeration unit.

Note: #34. Make sanitizer per manufacturers instruction (150-+400 PPM > 200 PPM) changing every 4 hours or sooner.

Mayan Family Mexican Restaurant - 4820 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/2/2019 5 7 12 #17- Proper Hot Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Beans, cooled, in walk-in 2inches, 37 F
Taco meat, steam table, 135 F
Diced tomatoes, prep fridge, 39 F
DW sanitizer, 100 ppm Chlorine

#17. Shredded chicken, shredded pork in steam table at 130-134.
All hot holding foods must be hot held above 135. Assure to re-heat foods above 165 F on stove before placing in steam table. Use thermometer to verify. Set temperature controls high enough.

#34. Wiping towels and sanitizer had no content of sanitizer. (QUAT) change sanitizer more frequently. Obtain proper test paper and test sanitizer to be 200-300 ppm QUAT. Store towels in bucket of sanitizer between uses.

#48. Concrete floor throughout kitchen is worn to bare cement, is rough and cracked in large areas. A plan for repair or correction within one year must be made to the department in 60 days.

Budd Bay Café - 525 N Columbia

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/28/2018 20 5 25 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
Wait staff chowders (2), 165-190 F OK
Walk-in cooler, cooled chowder, 36 F OK
Whole potato, hot hold, 157 F OK

#6. Hand sink blocked by shrimp thawing there.
Corrected: Moved

#21. Open top cooler opposite Deep Fry, sliced tomato , salsa 52 F in middle of containers, 41 F is maximum. Bottom temp 40 F OK
Correction: Iced.

#33. Ice machine (back room) has build-up on ice chute in back.
Correction: Clean and sanitize.

IHOP #667 - 3519 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/28/2018 0 0 0 Mash potatoes, steam table, 167 F
Chicken cooked, 165-211 F
Sausage cooked, 155-183 F
Sliced tomatoes, top of prep, 39 F
Cut romaine, top of prep, #2, 35 F
Contact sanitizer, 50 ppm chlorine.

No items noted
Well maintained facility.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment and Tavern 12/28/2018 0 7 7 #33- Potential Food Contamination Prevented
#49- Adequate Ventilation, Lighting; Designated Areas Used
Hot dogs, 146-155 F OK
Sliced tomatoes, open top, 37 F OK

#49. Upstairs lighting level too low, 4-5 "F/C"
Need 10" F/C". Replace burnt out bulbs in some fixtures. (Dry storage room, Tavern storage room).

#33. In bar storage room, raise boxes of napkins, straws, etc. off floor with shelf, Pallet, Milk crate, 6 " off floor. Presently on floor.

Fatso's - 3205 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/27/2018 30 0 30 #02- Food Worker Cards Current
#16- Proper Cooling Procedures
Chicken: cooked, 15-173 F
Baked beans, steam table, 175 F
Sliced tomatoes, top large prep, 41 F
Hamburger, cooked, 168 F
Quat Sanitizer, 300 ppm
Glassware machine, sanitizing rinse.

#16. One pan of chowder cooling at food depth greater than 2 inches and at 72 F: Must cool foods at 2 inches and reach 70 F in 2 hours.
Corrective Action: Chowder reduced to proper depth with another pan.

#2. Some employees without FW cards. Must have copies on premises.
Obtain cards in 2 weeks.

Safeway #1173 - 1243 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Produce Cutting Area 12/26/2018 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Salsa, walk-in, 43 F *

*within 2 hour prep time.

#48. Food contact surfaces not clean. Prep sink cutting board grooved and build-up residue.
Correction: Ensure smooth and easily cleanable. Deep clean, possible replace.

Starbucks #17936 - 1110 COLLEGE ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/26/2018 25 5 30 #19- No Room Temperature Storage
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sandwich, display case, 38 F
1/2 & 1/2, drive thru counter, 43 F
Breakfast sandwich, 2-door upright, 38 F
Protein drink, 1-door upright, 37 F
Milk, under counter unit, 39 F

#19. Room temperature storage of potentially hazardous food. 1/2 & 1/2 on counter near drive through- 43 F.
Correction: Store potentially hazardous foods at or below 41 F or 135 F or above. Do not store PHF @ room temperature.
(Reviewed options such as insulated carafes.

REPEAT #41: Thermal test strips not available for thermal sanitizer.
Correction: Provide and use.

Safeway #1173 - 1243 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 12/26/2018 10 2 12 #06- Adequate Handwashing Facilities
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Halibut, open display, 40 F
Beef, open display, 38 F
Ground beef, glass case, 40 F
Shrimp, glass case, frozen

#6. Inadequate hand washing facilities: Food prep area and wrap station in splash zone of hand sink. Relocate wrap station and cease food prep within 18" of hand sink or provide splash guard.

#48. Non-food contact surfaces not maintained / installed, shelving / pallet racks less then 6" from floor.
Correct: Store foods 6" or greater from floor.

#48. Physical facilities not properly maintained. Pressure washer stored with food / wares in general area.
Correction: Relocate: prevent potential contamination.

Grocery Stores and Confectioneries 12/26/2018 0 0 0 Cheese, island, 41 F
Pkg'd pasta, open display, 40 F
Cheese, open display, 40 F
Milk, walk-in, 38 F

No violations noted at time of inspection.

Starbucks Espresso Kiosk 12/26/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
1/2 & 1/2, under counter unit, 39 F
Milk, under counter unit, 39 F

#41. Quat sanitizer greater than 400 ppm
Correction: Prepare per manufacturers (150-400 ppm) and change every 4 hours or sooner.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/26/2018 50 12 62 #02- Food Worker Cards Current
#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#34- Wiping Cloths Properly Used, Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Burger Patty, grill, 171-186 F
Egg product, walk-in 43 F
Milk, milk cooler, 39 F
Salad, upright cold hold and walk-in, 40 F
Lettuce (shredded), cold hold unit, 43-45 F

#2. Food worker card unavailable.
Correction: Ensure valid WA FWC available upon request. Obtain by 1/11/19

#4. Improper hand washing. Employee did not wash hands before placing gloves on after changing tasks (dirty dishes > now food) and did not wash hands after removing gloves and changing tasks X2.
Correction: Properly wash hands as required when required. Reviewed hand washing and glove use with manager.
(CDI- rewashed hands).

#6. Inadequate hand washing facilities. Hand sink used to fill and dump water pitcher. Restroom sink 76 F water & 10 seconds run time.
Correction: Prevent potential contamination, use hand sink for hand washing ONLY. (CDI- wash pitcher) Repair restroom hand sinks to provide 100-120 F for 15 seconds minimum.

#21. Improper cold holding. Lettuce in cold hold unit 43-45 F. Egg product in walk-in near door 43 F
Correction: Ensure product in cold holding is 41 F or lower.

#22. Thermometer absent in cold hold uni9t.
Correction: Provide and use. (CDI- Thermometer placed in unit).

#34. In-use sanitizer cloths on counter.
Correction: Place in-use cloths in sanitizer.

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

#48. Physical facilities not maintained. Food debris and residue at exits floors littered with food and boxes.


NOTE: #26. manager to review glove SOP's and train staff.

Re-inspection required.

Re-Inspection:

Re-InspectionDate: Jan 22, 2019 Results: Sliced cheese, reach-in 44 F
Burrito, reach-in 43 F
Sour Cream, walk-in, 38 F

Re-inspection to verify corrective action for red high risk violations.

Upon inspection, observed valid WA Food Worker cards, available. Properly stocked hand sinks and thermometers in units. Observed improper hand washing at grill station, employee did not wash hands between raw and ready to eat food prep. Observed foods in reach-in 43-44 F

Re-inspection required for repeat red violations.

#4: Improper hand washing. Employee did not wash hands after handling raw beef patty and before handling ready to eat burger patty.
Correction: Properly wash hands as required when required. Manager to request training assistance by 1/29/19

#21: Improper cold holding. Sliced cheese 44 F, burrito 43 F in reach-in refrigerator. (unit 43-44 F).
Correction: Maintain PHF in refrigeration at or below 41 F.
(CDI- unit turned down, product rapid chilled)

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

Starbucks Coffee - 4131 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/26/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Protein drink, milk 2-door , 37 F
Milk, under counter, 37 F
Display case PHF, display case ambient, 38 F
Protein drink, 1-door upright, 38 F
Milk, under counter , 38 F

#41. Test kit / strips unavailable for thermal sanitizer.
Correction: Provide and use.

RiteAid #5280 - 8230 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 12/21/2018 10 5 15 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
Yogurt, grab-n-go display, 40 F
Milk, walk-in, 47-48 F
Pkg. Ham slices, walk-in, 48 F

#21. Improper cold holding of potentially hazardous food. Milk and ham above 41 F. (milk 47-48 F ham 48 F) in walk-in refrigerator.
Correction: maintain potentially hazardous foods at or below 41 F. (Remove PHF in walk-in from food sales / service) Temps not taken, unknown length of time out of temp.

#29. Inadequate equipment for temperature control. Walk-in ambient temperature 48 F.
Correction: Cease use for cold storage of potentially hazardous food until repaired and able to maintain 41 F or lower food temps.

Notes: Re-inspection required, fee billed at time of inspection.

Re-Inspection:

Re-InspectionDate: Jan 02, 2019 Results: Re-inspection to verify corrective action for red high risk factor violation.

Upon inspection observed good food and equipment temperatures (milk 39 F, 40 F ambient).

No repeat red violations observed. Facility has active management control of risk factors.

Note: Should temperatures become an issue, consider:
1. relocation of items
2. thermal curtain

Gull Harbor Mercantile - 4932 Boston Harbor Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli, Espresso and Meat Market 12/21/2018 10 0 10 #02- Food Worker Cards Current
#22- Accurate Thermometer Provided for PHF
Gallon milk, espresso cooler, 41 F Ok
Hamburger meat, wrapped here, reach-in cooler, 40 F Ok
Meat, wrapped here, walk-in, 37 F OK

#2. One present worker had no FW card. Will replace in one week.

#22. One small thermometer, Espresso area (to measure hot dogs) reads 14 F High. Large thermometer reads 9 F too low.
Calibrate in wet ice to 32 F today.

Grocery 12/21/2018 0 0 0 Gallon milk, walk-in cooler, 36 F OK
Lunchables, reach-in cooler, 39 F OK

Good, none noted.

L & L Hawaiian BBQ - 5312 LITTLEROCK RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 12/21/2018 5 8 13 #02- Food Worker Cards Current
#30- Proper Thawing Methods Used
#33- Potential Food Contamination Prevented
Sani-bucket @ 200 ppm QUAT

Shredded pork, steam table, 171 F
Spam, prep top, 38 F
Macaroni salad, reach-in, 40 F
Onions, (cooked) steam table #2, 148 F
Salad, walk-in, 40 F
Rice, hot hold in cooker, 158 F

#2. Several food worker cards missing.
All food workers must obtain valid food worker card within 2 weeks of hire.
Correction: Obtain within 2 weeks.

#30. Prep sink 1/2 full of thawing chicken under small stream of water. Frozen foods must be thawed using an approved method. (i.e. completely submerged under running water).
Correction: Decrease volume of chicken thawed at one time and ensure flow of water is adequate to cover all surfaces of product.

#33. Raw eggs stored above ready to eat salad mix.
Raw animal proteins must be stored below and away ready to eat foods to prevent cross contamination.
Corrected: Eggs moved.

NOTE: #16 When cooling noodles with an ice bath, log temperature and times ( can be on paper on white board etc.) to ensure foods reach 70 F in two hours and 41 F in 6 hours.

NOTE: #19 Ensure all potentially hazardous foods are held at 41 F and below at all times. Shredded cabbage at topping / stir fry station will be stored in prep top from now in, not on ice.

NOTE: #33. Ensure newly delivered food in boxes are moved from floor in walk-in to a rack 6 inches off floor as soon as possible after delivery.

Dominic's - 1050 Plum Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 12/20/2018 0 5 5 #29- Adequate Equipment for Temperature Control
Gallon milk, (2) under counter fridge, 39 F Ok
Gallon milk, tall 2-door cooler, <41 F OK

#29. Outside thermometer tall 2-door cooler is not working.
Place thermometer inside, within 1 week.

Falls Terrace - 106 S. Deschutes Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/20/2018 10 0 10 #21- Proper Cold Holding Temperatures
White soup, @ wait staff, 149 F OK
Walk-in, upstairs, 37 F Ok
Walk-in, downstairs, veggies, 39 F, OK

REPEAT #21: Like last inspection, sliced cabbage counter-top cooler is too warm, 48 F.
41 F is maximum.
Correction: Iced metal larger container with cover used.

Wok & Teriyaki House - 2533 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/19/2018 60 3 63 #16- Proper Cooling Procedures
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#37- In-use Utensils Properly Stored
Noodles, walk-in, 43-47 F
Cabbage, container on counter, 49 F
Shrimp, prep unit bottom, 39 F
Soup, soup well, 147 F
Cabbage, bucket on floor, 54 F
Cabbage, prep unit top, 43-45 F
Chicken, hot hold unit, 147 F

#16. Improper cooling of potentially hazardous food. Noodles in closed top plastic bags, prepared 12/18/18 43-47 F
Correction: Properly cool by an approved method / s only. (Reviewed time and temperature cooling requirements, and shallow pan use).
CDI voluntary discard of all noodles. Removed improperly cooled from sale / service.

#19. Room temperature storage of potentially hazardous food. Lettuce and Cabbage stored at room temperature in several locations. Bucket of cut cabbage on floor, 54 F, plastic bin on counter- cabbage 49 F, plastic container of cabbage on counter 49 F
Correction: Do Not store potentially hazardous foods at room temperature, maintain at or below 41 F or 135 F or greater. Recommend under refrigeration unit near order window.
(CDI- Rapid chill).

#21. Improper cold holding of potentially hazardous food. Cabbage in prep unit top 43-45 F
Correction: Ensure foods in cold storage are maintained 41 F or lower. (CDI-rapid chilled).

#22. Thermometer/s absent in cold holding unit.
Correction: provide and use.

#37. In-use utensils improperly stored. Rice scoop and utensil stored in standing water above 41 F
Correction: Properly store in-use utensils as required and reviewed.

NOTE: #40 Operator has replaced approved table where rice cookers are stored and used with laminate table. Laminate does not handle heat and dampness. Replace at time of failure.

* Recommend employee storage area. ( maybe by back door).

RE-INSPECTION REQUIRED.

Las Palmas Jarochas - 909 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/19/2018 25 5 30 #16- Proper Cooling Procedures
#33- Potential Food Contamination Prevented
Beef tongue stew, steam table, 177 F
Mashed beans, steam table, 173 F
Diced tomato, top of prep, 37 F

#16. Pan of beef chunks, pans of cooked rice and pans of mashed beans cooled at a food depth from 3 to 4 inches. Food depth must be 2 inches or less. Do not stack pans, do not cover foods when cooling,
Corrective Action: All disposed.

#33. Flat of shell eggs stored on top of covered sheet cake. Store raw food below and away from ready to eat foods such as this.
Grocery Stores and Confectioneries 12/19/2018 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Cheeses, display case, 38 F
Meats, display case, 34-38 F
Milk, merchandiser, 29 F

#48. Floor tiles throughout store are cracked or broken. Replace and repair within one year.

Walgreens #06917 - 8333 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 12/19/2018 0 0 0 Milk, walk-in cooler, 41 F
Ambient 41 F
Frozen foods, walk-in freezer, frozen.

No violations noted at time of inspection.



This page last updated: 04/29/17