Environmental Health
Food Safety



Food Safety - Inspections Lookup





Colonial Inn, The - 3730 14th Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/11/2020 0 0 0 Beef stew, HH steam table, 143 F
Pizza casserole, steam table, 141 F
Cantaloupe / melons fruit salad, walk-in, 37 F
DW sanitizing rinse, 171 F
Contact sanitizer, QUAT 200 ppm
Diced tomatoes, salad bar, 36 F
Egg salad, top of prep, 37 F

No items cited.
Well maintained facility.

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 2/10/2020 0 0 0 Milk, walk-in cooler, 37 F
Cheese, smoked salmon, Island display, 36 F
Bagged salad, open display 38 F

No items cited
Very well maintained facility

Olympia Grocery Outlet - 2100 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 2/7/2020 0 0 0 Dairy Cooler, walk-in (ambient), 33 F
Grab n go , ambient, 39 F
Produce, ambient, 33 F
Meat, ambient, 31 F
Yogurt, ambient, 33 F
Grab n go, ambient, 40 F
Salmon, grab n go, 39 F

No violations observed.

All cold holding units operating and all foods kept frozen or below 41 F
All employees trained to operate baler.
Proper storage of foods.
All foods and drinks inspected daily for expiration and spoilage.

Pints & Quarts Ale House - 1230 College Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/5/2020 5 5 10 #21- Proper Cold Holding Temperatures
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Soup, soup kettle 155 degrees F
Sour cream, prep unit top 42 degrees F
Lettuce, walk in 37 degrees F
1/2 & 1/2, glass doors of walk in 37 degrees F
Burger meat, prep unit bottom 41 degrees F
Nachos/beans, residential refrigerator 40 degrees F

#21: Improper cold holding. PHF/TCS in prep unit above 41 degrees F. Correction: Ensure foods in cold holding are maintained at/or below 41 degrees F. (CDI-unit turned down, food rapid chilled)

#42: Interior of ice machine dirty. Correction: Clean and maintain.

Note #6: Provide splash guards at bar hand sink, if items stored within 18".

Note #26: Provide proposal for outdoor BBQ (not in use currently).

Note #29: Newly purchased refrigerator, not commercial and not easily cleanable. Provide replacement commercial unit by 05/01/2020.

Ranch House BBQ, LLC - 10841 Kennedy Creek Rd SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/5/2020 0 0 0 Tomatoes, sliced prep line 38 degrees F
Brisket, hot holding 158 degrees F
Beans and chili, hot holding 135 degrees F
Chicken, drawers under grill 37 degrees F
Warewash, chlorine 100 ppm
Sanitizer, chlorine bucket x3 100 pm

No violations noted at time of inspection

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Tavern 2/4/2020 0 0 0 Warewash, 160 degrees F
Walk in (ambient) 42.5 degrees F
Sanitizer, quat 200-300 ppm

No violations noted at time of inspection

Terrace on the Green - 3636-A COUNTRY CLUB RD NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/4/2020 0 0 0 Cole slaw (prep table), 38 F
Tomatoes, sliced (prep table), 37 F
Tomato soup, ( hot holding), 149 F
Chicken, shredded cooling in walk-in, 39 F
Sanitizer (QUAT) bucket, 200 ppm
Ware wash, (chlorine), 100 ppm.

NOTES / OBSERVATIONS:
Recommend labeling soap container at bar hand wash station.
All cold and hot holding equipment holding at proper temperatures.
Do not leave dispenser in sanitizer solution overnight, clean prior to use.
All foods properly cooling in walk-in, 2" pans uncovered.

Steamboat Grill & Greens - 6325 SUNRISE BEACH RD NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/4/2020 25 0 25 #04- Hands Washed As Required
Beef, hamburger, (served) 158 F
Lettuce, romaine, 40 F
cold hold (ambient), 38 F
Clam chowder, (hot holding), 138 F
Beans, refried, (hot holding), 150 F
Sanitizer (QUAT) bucket (x2), 200 ppm

#4. Hand washing: Observed employee washing hands did not follow code 20 seconds with 10-15 seconds vigorously scrubbing.
Corrected: Re-washed hands for20 seconds.

All cold and hot holding units at proper holding temperatures.
Discussed need for commercial grade refrigerator unit for cooling and holding.
Facility is clean and well maintained.

Olympia Country & Golf Club - 3636 Country Club Dr NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/4/2020 0 0 0 Walk-in, (ambient) Proteins, 38 F
Walk-in, (ambient) Produce, 39.9 F

Not currently serving, events only.
All food stored in walk-in.
Cold-holding units all below 41 F

Jimmy John's - 1200 Cooper Point Ste 410

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/4/2020 5 0 5 #22- Accurate Thermometer Provided for PHF
Roast beef (L- prep table), 41 F
Turkey, sliced (L-prep table), 40 F
Lettuce, shredded, (L- prep table), 38 F
Lettuce, shredded, (R-prep table), 39 F
Walk-in (ambient), 37 F
Sanitizer, (chlorine), bucket 100 ppm

#22. Thermometer provided / Accuracy: No thermometers inside prep-tables to accurately measure internal temperatures.
Corrective Action: Have thermometers inside prep-tables by 2/11/2020.

Discussed hand washing and ill food worker policy.

Well maintained facility.

2 Mile House Pub & Eatery - 4221 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/4/2020 5 5 10 #22- Accurate Thermometer Provided for PHF
#34- Wiping Cloths Properly Used, Stored
Tomatoes, sliced, prep table, 37 F
Sauce, crock pot, 157 F
Walk-in, 40 F
Chicken gizzard, fried, 173 F
Sanitizer, (chlorine), Bucket prep line, 300 ppm
Sanitizer, (chlorine), Bucket kitchen, 300 ppm

#22. Thermometer accurate / provided: Merchandisers thermometer not accurate, prep table thermometer missing.
Corrective Action: Have functional thermometers placed in both cold hold units by 2-17-2020

#34. Chemical sanitizer concentration: Both Chlorine sanitizer buckets at 300 PPM solution.
Corrected: Remade at 100 ppm

Subway - 6541 SEXTON RD NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/4/2020 0 5 5 #34- Wiping Cloths Properly Used, Stored
Tomato, sliced, prep line, 38 F
Lettuce, shredded prep line, <41 F
Meatball, hot holding, prep line, 140 F
Walk-in, ambient, 33 F
Sanitizer (QUAT), 3-compartment, 200 ppm
Sanitizer, (QUAT), Bucket, 400 ppm

Good hand washing practices.
Excellent cold holding and hot holding.

#34. Sanitizer concentrations: QUAT sanitizer at 400 ppm in cold water.
Corrective Action: Maintain QUAT between 150-400 ppm @ 75 F minimum temperature unless manufacturer label indicates otherwise.

Century Theatres - Olympia 14 - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/3/2020 5 0 5 #22- Accurate Thermometer Provided for PHF
Hot dog, #1 hot holding, 150 F
Hot dog, # 2 hot holding, 165 F
Hot dog, #3 hot holding, 154 F
Cooler, dairy, (ambient), 22 F
Ice cream cooler, (Ambient), -12 F
Sanitizer, (QUAT), bucket, 200 ppm

#22. Thermometer accuracy: Thermometer in use was not at proper calibration/ inaccurate.
Corrected: Replaced with two accurate thermometers. Dairy thermometer located.

Stack 571 Burger & Whiskey Bar - 625 BLACK LAKE BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 2/3/2020 10 0 10 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Tomatoes, sliced prep line, 43.8 F
Lettuce, prep line, 40 F
Beef, prep line, 38 F
Hamburger, beef, (served), 160 F
Ware wash chlorine, 100 ppm
Sanitizer bucket, QUAT, 200 ppm

#2. Valid FWC for All Food Workers: Two expired FWC.
Corrective Action: Have both FWC renewed by 2/17/2020.

#21. Cold Holding PHF/TCS: Sliced tomatoes observed at 43 F in cold holding table.
corrected: Tomatoes placed in lower storage, replaced with tomatoes below 41 F

Excellent Handwashing and clean facility.

Café Au Lait - 2801 Harrison Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/31/2020 15 7 22 #06- Adequate Handwashing Facilities
#22- Accurate Thermometer Provided for PHF
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sliding cooler, entrance (ambient), 38 F
Reach-in cooler, espresso, (ambient), 33 F
Sanitizer 3-compartment sink 100-200 ppm

#6. REPEAT: Hand Cleanser and Drying Provisions: No hand drying provisions in bathroom, little soap remains in front hand wash sink without refill in facility.
Corrective action: Refill and provide.

#22. Thermometer Provided/ Accurate: No thermometer located in either cold holding units holding PHF/TCS foods.
Corrective Action: Buy thermometers for cold holding units by 2/10/2020

#41. REPEAT: Test strips available: Currently using QUAT testing strips for Chlorine sanitizer.
Corrective Action: Purchase chlorine test strips by 2/10/2020

#48. Cleaning Frequency: Small amount of mold located under the hand wash sink.
Corrective Action: Have mold cleaned using proper cleaning procedures. Must use proper protective equipment and cleaning solutions to prevent spread, by 2/10/2020

Re-inspection required due to repeat violations from previous inspections not corrected.

Dairy Queen - 4545 Yelm Hwy SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 1/30/2020 0 0 0 Diced tomatoes, top of prep #1, 37 F
Chopped lettuce, top of prep #2, 38 F
Chili, steam table, 173 F
Contact sanitizer, 300 ppm QUAT
Chicken breast, grilled, HH 157 F
4:1 burgers, HH, 141 F
Chicken tenders, cooked 165-201 F

No items cited.
Very will maintained facility.

Ruby Soul Yoga & Spa Juice Bar - 8640 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/30/2020 15 0 15 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
Mixed greens, prep unit bottom, 45 F
Yogurt, prep unit bottom, 40 F
Mil, under counter unit, 45 F

#21. Improper cold holding of PHF / TCS. Foods in cold holding above required 41 F.
Correction: Ensure food in cold holding is maintained at or below 41 F

#22. Improper thermometer. (unit thermometer present).
Correction: Provide and use to verify required internal food temperatures. (Digital thin tip).

If adding menu or equipment, submit for approval.

Miss Moffett's Mystical Cupcakes - 8765 TALLON LN NE STE L

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/30/2020 5 0 5 #22- Accurate Thermometer Provided for PHF
Milk product, 3-door reach-in, 37 F
Cake (cream cheese frosting) merchandiser, 37 F
Cupcake, front open display, 40 F

#22. Food Thermometers absent in facility.
Correction: Provide and use.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 1/30/2020 0 0 0 Breakfast burritos, small merchandiser, less then 41 F

None noted, no items cited.

Littlerock Grocery - 6410 128th Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 1/30/2020 0 0 0 Sandwiches, 2-door merchandiser, 38 F
Mil, walk-in 37 F

No items noted.
Food Service Establishment 1/30/2020 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Fried Chicken, display case, 139 F
Burritos, display case, 141 F
Sliced tomatoes, top of prep, 38 F
Diced sausage, tall reach-in, 39 F

#2. Employee FW cards (2) expired. Obtained renewed FW cards in 2 weeks.

# 34. Chlorine sanitizer prepared too strong at > 200 ppm. Obtain test paper and prepare at 50 ppm chlorine.

Andy's Bistro - 4410 6TH AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/29/2020 10 0 10 #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
Chicken broth, HH 169 F
Sliced beef, top of prep, 37 F
Noodles, top of prep, 38 F
Ice bath cooled broth 3-door, 34 F
Dish washing sanitizer, 200 ppm QUAT.

#26. Cooling of broth is not previously approved. Must provide a written summary of cook and cool procedures for review and approval within 10 days.

Shipwreck Café - 244 MADRONA BEACH RD NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/29/2020 10 5 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Tomatoes, diced prep table, 42 F
Tomatoes, sliced, prep table, 43 F
Coleslaw, prep table, 38 F
Chili, >158 F
Gravy, country, > 160 F
Ware wash (Chlorine), 100 ppm

#2. Valid FWC for all food workers: One expired FWC By employee on morning shift.
Corrective Action: Have FWC updated by 2/12/2020.

#21. Cold- Holding PHF / TCS Foods: Both diced and sliced tomatoes in prep table above 41 F. Equipment and other PHF / TCS foods all below 41 F.
Corrected: Placed below to cool below 41 F

#40. Equipment Good Repair: Freezer walk-in floor panel is opened and ice build up has caused excessive pooling of water on the ground requiring unapproved use of cardboard for slip resistance.
Corrective Action: Have this issue addressed and have the equipment fixed to prevent leakage of water on to floor in dry storage area.

Excellent cooling and storage of foods in walk-in refrigerator.

3-compartment sink has not been sealed to wall as required by pre-operational inspection conditions.

Will conduct follow-up to confirm freezer equipment fixed on an agreed upon date. Contact me to determine appropriate timeline for maintenance.

TESC - Market Place - CAB Building 2nd Floor

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/29/2020 0 5 5 #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Walk-in, 39 F
Rice, >135 F
Beans, prep line, >135 F
Chicken, shredded, prep line, 158 F
Pizza, pepperoni, >135 F
Sanitizer, (QUAT), Bucket espresso, 200 ppm

#42. Food Contact Surfaces Cleaned: Inside ice machine has dark slime on ceiling.
Corrective Action: Notify cleaning services to wash, rinse, sanitize interior of ice machine.

Excellent cooling procedures
All cold / hot holding units holding at proper temperatures.

TESC - The Flaming Eggplant - CAB Building 3rd Floor

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/28/2020 5 0 5 #22- Accurate Thermometer Provided for PHF
Onions, grilled hot holding 144 F
Cheese, shredded, prep tabl, 36 F
Romaine, <41 F
Soup #1 166 F
Sanitizer bucket chlorine, 100 ppm
Sanitizer 3-compartment sink chlorine,100 ppm

#22. Accurate Thermometer Provided: Missing two thermometers inside cold holding units.
Corrective Action: Have thermometers located and placed in a location to observe internal temperatures of cold holding units.

Excellent hand washing
Use temp log for cooling beans above 2 inches. 2 hours to get from 135 F to 71 F, 4 hour to get from 70 F to 40 F or below.

Emerald City Smoothie - 1140 Galaxy Drive NE Suite E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/27/2020 50 10 60 #01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#22- Accurate Thermometer Provided for PHF
#33- Potential Food Contamination Prevented
#37- In-use Utensils Properly Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Kale, prep unit bottom 41 degrees F
Spinach, 1 door upright 40 degrees F
Spinach, prep unit top 40 degrees F

#1: Person in charge, PIC, unable to answer food safety questions (e.g. cold holding temps). Correction: Obtain food safety knowledge by approved source.

REPEAT #2: Food Worker Cards unavailable upon request. Correction: Make available upon request and from good source.

#4: Improper hand washing. Employee washed hands for less than 20 seconds. Correction: Proper wash hands with warm water, soap, for 20 seconds minimum. (CDI-rewashed).

#6: Inadequate hand washing sink. Scrubbers (in) and gloves (on) hand sink. Correction: Prevent potential contamination, use hand sink for handwashing only. Store items elsewhere.

#22: Thermometer unavailable in facility. Correction: Provide and use thin tip thermometer to evaluate internal food temperatures.

REPEAT #33: Food not protected from potential contamination during storage. Frozen strawberries, in boxes, used as shelving with ice container placed on top for service use. Inadequate shelving in storage area, food stored on floor. Correction: Cease storing food on floor immediately. Store strawberries in temp control. Provide additional shelving 6" or greater from floor. (CDI - strawberries place in cold holding)

#37: In use utensils improperly stored. Ice scoop handle in contact withy ice. Correction: Prevent potential contamination, store utensils to prevent handle contacting RTE foods (CDI - relocated).

REPEAT #48: Sanitary napkin receptacle absent in restroom. Correction: Provide.

Note #42: Ensure blender tops are properly wash, rinsed, and sanitized every 4 hours or sooner.

Pizza Time - 920 Hensley Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/27/2020 5 12 17 #22- Accurate Thermometer Provided for PHF
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sausage, prep unit bottom 40 degrees F
Chicken tenders, combo unit fridge 41 degrees F
Spinach, walk in 40 degrees F
Spinach, prep unit top 41 degrees F

Note #26: Pulled pork cooled per employee. Cooling requires high risk permit, not observed at time of inspection.

#22: Accurate thermometer unavailable. Stem thermometer reads 40 degrees F in ice. Correction: Provide accurate thin tip thermometer.

#33: Food stored less than 6" from floor. Correction: Prevent potential contamination, store food 6" or greater from floor.

#34: Sanitizer not made at time of inspection. Correction: Ensure sanitizer available for use during operation.

#48: Facility not properly maintained. Walls and surfaces damaged. Correction: Repair & maintain.

Popeyes Chicken - 1370 Galaxy Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/27/2020 20 10 30 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Chicken out of fryer, 181 degrees F
Rice, walk in 37 degrees F
Dressing (not shelf stable) under counter unit
Dressing (not shelf stable) prep unit bottom 54 degrees F
Chicken, hot hold bins, 165-176 degrees F
Chicken thermalizer 167 degrees F
Dressing, prep unit fridge 41 degrees F

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

#21: Improper cold holding temperatures. Non-shelf stable dressing above 41 degrees F in two cold holding units. CDI-rapid chill.

#29: Inadequate equipment for temp control, under counter unit and prep unit not properly functioning to maintain required temperature of 41 degrees F or lower. Correction: Repair or replace to properly maintain required temps. (CDI - undercounter taken out of service, prep unit reconfigured to properly seal top of unit).

#41: Improper ware washing facilities. Inadequate drying racks as demonstrated w/dripping wares in storage area. Correction: Ensure proper drying before storage. Provide additional drying racks.

Notes: Review hand washing, glove use, and covered wounds.

Notes: Ensure FWC's are available upon request.

Taco Time - 5320 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/27/2020 0 5 5 #43- Nonfood-Contact Surfaces Maintained and Clean
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Shredded lettuce, sliced tomatoes, top of prep, 39 F
Chicken, steam table, 149 F
Beans, cooled in walk-in 36 F
Contact sanitizer, 200 ppm quat

#43. Handles of the lift tops of the steam table are loose. The attachment screws are lose and could eventually fall into the food. Maintain the security of these fasteners or determine a permanent solution.

#48. The condition of the concrete floor shows wear to aggregate and grime accumulation. A repair should be considered in the long term to allow a non absorbing and ease of cleanability.

Tacos Brothers - 909 Sleater Kinney Road SE (Commissary)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 1/27/2020 25 10 35 #17- Proper Hot Holding Temperatures
#33- Potential Food Contamination Prevented
#44- Plumbing Properly Sized, Installed, and Maintained
Sliced tomatoes, top of prep, 38 F
Carne asada, prep 36 F
Beans, steam table, #2 161 F
Sanitizer, 100 ppm Chlorine

#17. Shredded pork in steam table #1 at 112 F.
This and other PHF's must be hot held at 135 F or more.
Corrected: Reheated to 165 F

#33. Pork being hot held in steam table was contained in a plastic to go bag. this is not a food grade container. Place directly in steel pan.

#44. Water hose used for utility connection is not verifiable for drinking water. Obtain potable water use hosed in 5 days. Fill water tanks till then.

Ramirez To Go - 2400 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/24/2020 25 5 30 #16- Proper Cooling Procedures
#33- Potential Food Contamination Prevented
Tomatoes, sliced, prep table, <41 F
Tomatoes, diced prep table, <41 F
Chicken, 148 F
Beef, shredded, 150 F
Beef, shredded (cooling), 68 F
Sanitizer bucket, (QUAT), 200 ppm

#16. Proper cooling procedures: Improper cooling of meat in cold holding unit overnight.
Corrected: Food discarded. Will no longer cover foods cooling.

#33. Potential food contamination: Food stored inside cold hold unit uncovered and stacked on top of other foods.
Corrective Action: Cover all foods not cooling prior to stacking.

Taylor Ray's Cafe - 7273 LINDERSON WAY SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/23/2020 25 0 25 #16- Proper Cooling Procedures
Cooked chilled chicken breast, drawer, 38 F
Hamburger, cooked, 162 F
Deli meats at sandwich station, 37 F
Salad greens, salad bar, 39 F
Chlorine sanitizer, 50 ppm
DW Sanitizer temp, 160 F

#16. Pan of chowder cooled at 3 inches. Must be cooled at 2 inches.
Pork chimichangas cooled at 4 inches, Must be cooled, laid out on pans.
Corrected: Food divided to additional pans.
Please provide a written summary of preparation of cooked and cooled foods within 2 weeks.

Pho Tai - 805 College St, Suite A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/23/2020 10 10 20 #21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Rice in cooker, 163 F
Thai curry sauce, walk-in, 37 F

#21. Various PHF's in 3-door prep fridge at 47-55 F. These must be kept cold at 41 F or less. Moved to walk-in. Refrigerator tech called to service unit.

#34. Sanitizer not prepared for use in kitchen.
Corrected.

#41. Dish wash machine does not provide sanitizer in final rinse. Prepare large sink with chlorine sanitizer after washing in ware washer. Provide in 2 233ks a plan for the replacement of 2-comp sink with a 3-commpartment sink. To be completed by April 2020.

Burger King #8313 - 902 YELM AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/22/2020 0 0 0 Walk in fridge between bacon packs, 38 degrees F
Ambient air 37-38 degrees F
Single door fridge, cream 37 degrees F
Between juice packs, 38 degrees F
chicken nuggets & fillets, fish fillets, whopper & whopper jr, patties on hot hold, all above 140 degrees F, most 150-160 degrees F
5 pt whopper jr check (randomly selected 2 patties out of 12 patty run, more probable undercooked) found 161-165 degrees F

Dollar Tree #2729 - 2104 Harrison Avenue NW, A18

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 1/21/2020 0 0 0 Meat section, grocery aisle, 39 F
Dairy section, Grocery aisle, 39 F
Frozen section, grocery aisle, .05 F

No violations noted.

All food above ground 6" in aisles.

All cold holding below 40 F or freezing for frozen foods.

Chuck E Cheese - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/21/2020 10 0 10 #21- Proper Cold Holding Temperatures
Lettuce, mixed (walk-in), 44/46/43 F
Lettuce, chopped (walk-in), 41 F
Potato salad, (salad bar), 41 F
Cheese, shredded (prep table), >40 F
Ham, (prep table), >40 F
Pizza, pepperoni (served), 189 F

#21. Cold Holding PHF: Mixed lettuce in walk-in and on salad bar had temperatures above 41 F (see temp observation).
Corrected: Lettuce tossed voluntarily by PIC. Do not place lettuce above 41 F on salad bar for service, temp all foods. All other foods below 41 F, ensure all PHF/TCS foods are cold held when not used.

Papa Murphy's Take N' Bake - 700 SLEATER KINNEY RD SE Suite A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/21/2020 0 0 0 Diced chicken, top of prep, 34 F
Hamburger, top of prep, 35 F
Chopped Romain, walk-in cooler, 35 F
Contact sanitizer, 200-300 ppm QUAT

Provide a seal of caulking at floor and walk-in cooler wall exterior.

Total Wine & More - 625 BLACK LAKE BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Wine Sampling 1/21/2020 0 0 0 No violations.

Still holding wine tasting 4 times weekly.

Cheese and crackers once per month, crackers from facility, Cheeses from Costco.

All food in store pre-packaged.

Big Lots #4650 - 2815 CAPITAL MALL DR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 1/21/2020 0 0 0 Drink cooler, front aisles, 29 F
Dairy section, grocery aisle, 30 F
Meat section, grocery aisle, 30 F
Frozen foods, grocery aisle, -13 F

No violations noted
All dairy close to use-by dates up front
all food properly stored.

Dollar Tree #7002 - 5203 CAPITOL BLVD S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Grocery 1/17/2020 0 0 0 Temps:
Dairy section, cold hold, 36 F (ambient)
Freezer -5
Meats section cold hold, 35 F (ambient)

Wendy's #111 - 2427 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/17/2020 5 0 5 #22- Accurate Thermometer Provided for PHF
Salad mix, cold hold, 39 F
Tomatoes, (sliced), prep line, 38 F
Chicken (nuggets), hot holding, (x10), >135 F
Chicken, fried, Hot holding, 196 F
Walk-in, 40 F
Sanitizer, (burger station), QUAT 200 ppm

#22. Thermometer provided / used: Only 1 thermometer in back of house. not used for checking temperatures of cooked foods prior to service or hot holding.
Corrective Action: Provide thermometer to burger station for use. Test all hot / cooked foods for roper temperatures prior to service, 5-point check on hamburgers, all fried foods.

Excellent hand washing by employees.

Doos Donuts - 1621 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/16/2020 5 0 5 #02- Food Worker Cards Current
Merchandiser, 37.4 degrees F
Sanitizer, chlorine 100 ppm

#2: Food Worker Card expired. Corrective action: Have renewed by 01/22/2020.

Aliberto's Jr Fresh Mexican Food Inc - 1015 COLLEGE ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/16/2020 70 3 73 #05- Proper Barriers Used To Prevent BHC
#16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
#20- Proper Reheating Procedures for Hot Holding
#30- Proper Thawing Methods Used
Sour cream, diced ham, 2 door prep 38 degrees F
Mashed beans, steam table 163 degrees F
Contact sanitizer 100 ppm chlorine

#5: PIC-manager was preparing plated food without using barriers for ready to eat foods. Must use gloves or utensils. Corrected.

#16: Various foods in walk in cooler at cooling depths greater than 4 inches, such as shredded chicken, beans, pork. Must be cooled at 2 inches. Corrected.

#20: Shredded chicken in steam table at 118-125 degrees F. Must be reheated to 165 degrees F before placed in hot holding. Corrected.

#17: Diced beef hot hold hon gri9ddle at 127-130 degrees F. Must be hot held above 135 degrees F. Provide lid to retain heat if kept on griddle. Reheat fully to 165 degrees F.

#30: Large bag of chicken thawing in food sink without running water. Must have flowing cold water and food under the water while thawing. Corrected.

Coffee Bar, The - 3120 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Espresso) 1/16/2020 0 0 0 Milk merchandiser, 37 degrees F
Sandwiches, merch #1, 34 degrees F
Milk, under counter Archair 36 degrees F
Contact sanitizer, 50 ppm chlorine

No times cited at time of insepction

Fujiyama - 2930 Capital Mall Drive

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/16/2020 35 8 43 #06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#30- Proper Thawing Methods Used
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Shrimp, prep table, 40 F
Rice, 159 F
Poultry, Walk-in, 40 F
Sanitizer, (bar), 100 ppm
Ware wash, (bar), 50 ppm
Ware wash, Chlorine, 50 ppm

#6. Hand wash sink accessibility: Hand wash sink at bar not accessible to employees, had bottles blocking access.
Corrective action: Place splash guard or move all items out of 18 inch splash zone.

#16. Cooling PHF: Observed improper cooling of rice from walk-in to preparation area covered between 43-44 F from day prior. Poultry was between 48-55 F.
Corrective Action: Rice was discarded, poultry was reconditioned.

#30. Thawing: Improper thawing. Poultry at room temperature overnight.
Corrected: Placed in refrigeration.

#42. Equipment clean: Ice Machine had debris on wall inside.
Corrective Action: Clean ice machine (wash-rinse-sanitize).

NOTES: Based on demonstrations we recommend the use of two utensils for food demonstrations to prevent and reduce the risk of cross contamination from Raw to ready to eat foods.

Ensure rice is discarded at end of evening and equipment is turned off.

Cafe Elite - 4663 WHITMAN LN SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/15/2020 0 10 10 #34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Full height 2 door Atosa, 36 degrees F
Milk in under counter Atosa, 37 & 35 degrees F

#34: Contact sanitizer at less than 10 ppm chlorine. Must be at 50 ppm chlorine. Towels in use must also be returned and stored in solution. Corrected. 1 tsp bleach added.

#41: Sanitizer test paper not present. Obtain in 5 days.

Safeway #1464 - 3215 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Produce Cutting Area 1/15/2020 0 0 0 Romaine lettuce, whole 37 degrees F
Walk in, ambient 37 degrees F
Sanitizer, Quat 3 comp sink 200 ppm

No violations noted at time of inspection.
Food Service Establishment (Deli) 1/15/2020 5 5 10 #21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Chicken, sliced deli display 40 degrees F
Chicken, fried hot holding (x2) 135 degrees F
Slaw, summer deli display 44 degrees F
Chicken salad, deli display 44 degrees F
Sanitizer, Quat bucket 200-300 ppm
Warewash, high temp 165 degrees F

#21: Two salads and one wrap above 41 degrees F in grab and go and on deli display cold hold. Salads were held at room temperature during preparation and placed on line above 41 degrees F. Corrective action: Foods must be below 41 degrees F prior to placement on service line. See comments below.

#34: No sanitizer bucket available at time of inspection. Corrected: Sanitizer solution and bucket were made with wiping cloth properly stored and 200-300 ppm solution Quat.

Ensure sanitizer solution is made and properly stored during food preparation and during operations.

Notes from #21 above: Morning food preparation practices for deli salads needs to be improved, two salads placed in deli cold holding above 41 degrees F. Foods can be in preparation for up to two hours, but must be below 41 degrees F to be placed on deli service line. Corrective action: implement procedure to have foods cooled below 41 degrees F prior to placement on cold hold grab n go or display line. Same for all grab and go RTE foods.

All American Coffee Co - 6800 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/15/2020 5 5 10 #22- Accurate Thermometer Provided for PHF
#44- Plumbing Properly Sized, Installed, and Maintained
Veggie burrito, 2- door under counter 34 F
Milk, 2-door under counter, 38 F

Appropriate Routine inspection conducted.

#22. Thermometer unavailable
Correction: Provide thin tip thermometer for internal food temps.

#44, Plumbing lines unsecured.


Note:# 26. Remaining counter top, on site to be installed. Shelving to be replaced, per compliance schedule by 2/20/2020

Note: # 41. Ensure clean dishes are not contaminated by dirty dishes being washed, reverse W/R/S/AD OR relocate drain board.

Note: # 45. Coving installed, improve corners.

Note: # 49. Ensure bathroom ventilation is properly functioning.

S & J's Caffe Express - 5203 Capitol Boulevard S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 1/14/2020 5 0 5 #02- Food Worker Cards Current
Milk, dairy cooler, 38 F
Cooler, RTE / Dairy, 39 F

#2. Valid FWC Available: One expired FWC.
Corrective Action: Have FWC renewed by January 28,2020 and email inspector to confirm.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/13/2020 30 0 30 #02- Food Worker Cards Current
#16- Proper Cooling Procedures
Pasta wrap, cooling/covered in walk in 59 degrees F
Soup #1, server station 162 degrees F
Soup #2, 170 degrees F
Tomato sliced, walk in 36 degrees F
Meatballs, hot holding prep line 149 degrees F
Sanitizer, Quat bucket 200 ppm
Tomato sliced, salad station 46 degrees F
Noodles, prep line 42 degrees F
Noodles, prep line drawer 41 degrees F
Shrimp, drawer 37 degrees F
Bar cooler, bar 41 degrees F
Walk in, back of house 40 degrees F
Chicken #1, served 169 degrees F
Chicken #2, served 174 degrees F
Sanitizer, bar 200 ppm
Warewash, high temp 161.3 degrees F
Sanitizer, prep line 2-300 ppm
Sanitizer, server station 200 ppm

#16: Lasagna rolls in 2 inch pans were covered with plastic and metal lids in walk in at 59 degrees F. Corrected: Food was uncovered and placed in speed cooling racks. Do not cool PHF/TCS foods using an alternative shallow pan method unless cooling procedures are followed per the food code. Shallow 2 inch pan uncovered until 41 degrees F or below.



#2: Two expired FWC and two from unapproved sources. Corrective action: Have all FWC renewed that are expired and from an approved source, due by 01/27/2020. Must be from Washington State.

Subway - Capital Mall Food Court #4

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/13/2020 0 0 0 Tomato, sliced prep line 38 degrees F
Lettuce, shredded prep line 36 degrees F
Roast beef, sliced prep line 38 degrees F
Meatballs, prep line 138 degrees F
Cold hold, walk in 39 degrees F
Sanitizer, Quat 3 comp sink 200 ppm

No violations noted at time of inspection

Teriyaki Japan - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/13/2020 35 0 35 #02- Food Worker Cards Current
#04- Hands Washed As Required
#22- Accurate Thermometer Provided for PHF
Chicken, cooked flat grill 165 degrees F
Cabbage walk in 38 degrees F
Chicken raw drawer, 34 degrees F
Walk in 39 degrees F
Sanitizer bucket 50 ppm
Sanitizer chlorine 3 comp 50 ppm

#2: One employee missing Food Worker Card. Corrected: Employee renewed FWC, had emailed.

#4: Employee observed applying gloves without hand washing. Corrected: Employee disposed of gloves and washed hands before applying new gloves.

#22: Multiple PHF/TCS foods cooked without use of thermometer to check internal temperatures prior to service. Corrected: thermometer moved nearby and used to check temperatures of cooked foods prior to service.

Subway - 5750 RUDDELL RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/11/2020 0 0 0 Meatballs, hot hold, 136-150 F
Meat, cheese, produce, prep cold hold, 36-39 F
Meat, cheese, produce, walk-in cold hold, 37 F

McDonald's - 715 Plum St. SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/10/2020 0 0 0 Hot holding ham, 1/10's, chicken nuggets 146 F min, OK
(Note: 4-door cooler removed).
counter cooler, round milk, < 40 F OK
Tenders 156 F OK

NOTE: You (the owner) will be billed for any remaining fees from the 2018 Remodel.

El Sarape II - 955 Black Lake Blvd SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 1/10/2020 30 8 38 #05- Proper Barriers Used To Prevent BHC
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
Tomatoes (sliced), prep line, 38 F
Cheese (shredded), 39 F
Chicken (shredded) prep line, 159 F
Beef (shredded), prep line, 168 F
Ware wash (high temp bar), 160.8 F
Sanitizer, (chlorine), prep area, 100 ppm

#5. Proper barriers to prevent bare hand contact: Observed employee bare hand contact RTE foods in prep area.
Corrected: Proper barrier (tongs) to be used at tortilla station.

#21. Cold holding PHF: Salsa on ice at server / bussing station at 45 F.
Corrected: Salsa moved to walk-in to cool.

#33. Food storage location: Food in large containers stored on ground in walk-in.
Corrective action: Re-organize walk-in to create storage space for food containers to be six inches off the ground.

#38. Utensil storage: utensil (tongs) stored between grease fryer and trash bin.
Corrective Action: All utensils must be stored in a dry / clean location, in in use must be stored below 41 F or above 135 F or on clean food contact surface.

NOTES: All hot and cold holding units other than iced salsa at proper holding temperatures.

Multiple proper hand washing by employees seen.

Buffet foods in good condition and protected with sneeze guards.

Took three cycles for dish ware wash in bar to reach 160 F

Chipotle Mexican Grill - 625 Black Lake Blvd Space J22

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/10/2020 5 0 5 #17- Proper Hot Holding Temperatures
Pico De Gallo (prep table to go ) 37 F
Chicken (prep table to go) 158 F
Beef (shredded) (front prep line), 169 F
Rice, brown, (prep table to go), 132 F
Lettuce, chopped (front prep table), 40 F
Sanitizer, (QUAT), prep table, 200 ppm

#17. Hot holding PHF: Brown rice at 132 F, reheated to 165 F before place on hot holding table. (CDI)

NOTES: Excellent hand washing practices and glove changes.
All cold holding at proper temperatures.

Bertoglio's Pizza - 704 West Yelm Ave.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/10/2020 5 5 10 #21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Reach in fridge, alfredo sauce 38 degrees F
Back storage fridge between meat & cheese packs, 39 degrees F
Bin area make fridge, sliced tomatoes 44 degrees F
White cheese, 41 degrees F

#21: Sliced tomato: 44 degrees F, shall be 41 degrees F or less. Lid being propped open "when closed" by handlers of spoons, nozzles & bin lids. Recommend evaluate lid design and see if can find a better one for use or change other equipment closes.

#41: No bleach chlorine detected in bar mech glass washer spec plate states it is bleach sanitizer machine. Also no bleach chlorine test strips. Provide bleach chlorine test stirps. Use bleach chlorine test strips to evaluate supply of bleach to mech dishwasher. If can't get working yourself, recommend calling for service w/contractor. In the interim, do not use mech glass washer but hand wash in 3 comp sink.

Note #22: Both digital food probe therms reading 1.5-2.0 degrees F lower than mine. Should be +/- 1 degrees F. Beware of temp when checking food & adjust final cook temp/measuring temp to make up for it. Replace as soon as possible.

Note #46: No paper towels dispensing from unisex toilet room. Hand wash sink paper towel dispenser dispenser: provide as soon as possible.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 1/10/2020 0 0 0 No violations noted
All cold holding at proper temperatures
Clean, well maintained facility.

China Clipper - 402 East Fourth Ave

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/10/2020 0 5 5 #33- Potential Food Contamination Prevented
"Main bar" under counter, 1/2 & 1/2 36 F OK
3-door cheese, tomato, 38 F OK
Walk-in cooler, hot dogs, 40 F Max OK

#33. #10 can cheese sauce left in cooler open. You must transfer to plastic container due to (possible) rust.
Corrected

Village Mart Cooper Point - 3210 Cooper Point Road NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 1/9/2020 0 0 0 Cold hold #1, front 38 degrees F
Cold hold #2, beer cooler 39 degrees F
Cold hold #3, front 38 degrees F

No violations noted at time of inspection

Landmark Tavern, The - 313 SUSSEX AVE W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/9/2020 0 10 10 #29- Adequate Equipment for Temperature Control
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Between cheese slices blocks in under counter fridge, 39 degrees F, but no monitoring therm
Half & Half in walk in fridge, 37 degrees F
Cooling soup in walk in, chili in crock pot in walk in 2-3" deep, 36 degrees F

Note #6: Has temporary soap dispenser for hand washing in kitchen. Refill soap dispenser on wall.

Note #16 & 26: A medium risk facility category does not allow you to cool foods. Cease cooling foods or submit a revised food prep flow charts for menu items you are making & cooling beyond your current approved menu as well a change of risk category agreement, a fee will be charge for this review.

#29: No monitoring thermometer for under counter fridge. Correction: provide ASAP in warmest part of unit.

#41: No bleach chlorine test strips. Provide ASAP.

#41: No bleach detected on glass ware of bar glass ware mech washer. Correction: Until sanitizer dispenser problem solved, sanitize in 3rd compartment of bar 3 comp sink and let air dry. Call when fixed and you have chlorine test strips.

Note #46: No covered receptacle in women's toilet room. Correction: provide cover for trash receptacle or a smaller covered trash receptacle by next inspection or will be assigned violation points.

Walgreens #12453 - 702 TROSPER RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 1/9/2020 0 0 0 Walk-in, cooler, 35.9 F
Freezer, behind cooler, <10 F

Notes: Walk-in below 41 F, all foods stored properly and no visible issues with freezer.

All baby formula and foods in good condition and not passed "use by" dates.

Village Mart Cooper Point - 3210 Cooper Point Road NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/9/2020 0 0 0 Dairy, RTE foods, PHF, Walk in cooler 39 degrees F

Notes: Foods on ground in walk in, PIC explained they are to be tossed and are being separated from good RTE foods.

Cans in 3 comp sink leaking and not good for sale.

Note serving hot held foods, seasonal beginning spring.

No violations noted at time of inspection

Union Mills Grocery - 7431 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 1/9/2020 0 19 19 #32- Insects, Rodents, Animals Not Present; Entrance Controlled
#33- Potential Food Contamination Prevented
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
#49- Adequate Ventilation, Lighting; Designated Areas Used
Cheese, dairy cooler, 40 F

#32. Insects, rodents, animals entrance not controlled. Storage area has large holes in wall.
Correction: Provide screen or seal as part of pest management.

#33. Foods not protected from potential contamination in storage. Personal foods (excessive in multiple locations) stored with food for sale to public.
Correction: Prevent potential contamination, store personal food separate from food for public.

#42. Food contact surfaces not properly ware washed. Coffee pots not sanitized when cleaned.
Correction: Properly wash rinse sanitize and air dry. (owner discontinuing coffee service).

#48. Physical facilities not properly installed. Food stored on floor or less then 6 " from floor.
Correction: Store food 6 " or greater from floor to allow cleaning

#49. Inadequate lighting in cooler.
Correction: Increase lighting.

Notes:
#22. Ensure all cold holding units have unit thermometers.

#48. Floor showing wear (repairs are taped) Floor must be smooth and easily cleanable.

Facility stores large amounts of pots, utensils, stocked refrigerator and stove in storage area.
May not serve food to public or allow use of space by public under current permit conditions. Either personal or business- not both.

Steamboat Coffee Shop - 3403 Steamboat Island Road NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 1/9/2020 0 0 0 Half & Half, 1-door cooler, 38.4 F
Cooler, 36 F

Sanitizer, chlorine, 100 ppm

NOTES:
All bagels are bagged and gloves use to place in toaster, utensil used to package. Utensils kept in iced water.

No violations noted.

Lacey Grocery Outlet - 8221 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 1/9/2020 10 2 12 #21- Proper Cold Holding Temperatures
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Bean Sprouts, produce case, 52-54 F
Uden Noodles, produce case, 44 F
Chicken, meat case, 38 F

#21.REPEAT: Improper cold holding of PHF / TCS. Bean sprout, udon noodles above 41 F in produce case,
Correction: Ensure PHF / TCS foods in cold holding are maintained at or below 41 F. Lower unit or relocate PHF / TCS to unit that can maintain require temperatures.
(CDI- products relocated).

#48. REPEAT: Physical facilities not properly maintained. Debris under shelving , shelving less than 6" above floor, light visible at receiving and big doors.
Correction: Provide minimum of 6 " clearance from floor to allow cleaning, clean under shelving, seal entry areas as part of pest management.

NOTE: #2. Regarding FWC, no-open foods, operator requires at time of hire. (expired cards for some staff). FWC not required.

#33. Ensure foods in storage are protected from potential contamination. (e.g. under condensate leak).

Facility has installed temperature monitoring system for all cold hold units.
Dutch Bro's utilizes front section of dairy case.

Re-inspection required.

Re-Inspection:

Re-InspectionDate: Jan 22, 2020 Results: Uden noodles, produce case, 45 F
Polenta, produce case, 42 F

#21. Improper cold holding of PHF / TCS. Uden noodles and Polenta above 41 F in produce case.
Correction: maintain PHF/TCS at or below 41 F. Relocate PHF/TCS to properly functioning or lower unit temperatures.

Re-inspection required for repeat red high risk, fees assessed at time of re-inspection $225.00

NOTES: Sweep at doors, work order in for Big receiving doors. Food relocated out of potential contamination zone.
Shelves in walk-in dairy case raised.
On-site technician at time of inspection.

Boka Island Fusion - 1818 4th Ave E (commissary-Bird's Nest Café)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 1/9/2020 0 0 0 Meat / chicken, warmer (2), 149 F Both OK
Tall cooler, 38 F (all)
Open top cooler spam, 38 F OK

Good, none noted.

Capital City Shell - 2125 CATON WAY SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 1/8/2020 5 0 5 #21- Proper Cold Holding Temperatures
Tuna sandwiches, open cooler 44 degrees F
Chicken (fried), hot box 148 degrees F
Cheese ball, hot box 138 degrees F

#21: Tuna sandwich internal at 44 degrees F. Corrective action: Place PHF/TCS Foods into cold hold unit to bring below 41 degrees F.

Open display cooler not maintaining internal temperature of PHF foods below 41 degrees F. Have machine serviced to meet cold hold requirements or keep PHF foods held in an approved functioning cold hold storage.

Pho Hoa - 1600 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/8/2020 40 13 53 #02- Food Worker Cards Current
#04- Hands Washed As Required
#14- Raw Meats Away from RTE Food; Species Separated
#21- Proper Cold Holding Temperatures
#30- Proper Thawing Methods Used
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Bean sprouts, 40 F / 44 F
Lettuce (shredded) prep table, 38 F
Tomato, (sliced), prep table, 39 F
Broth (cooling <1") beef, see notes, 110 F
Warewash, (Chlorine), 0ppm
Sanitizer, (Chlorine), bucket, 200 ppm
Walk-in, back <40 F

#2. Valid FWC for all FW: Two expired employee Food Worker Cards.
Corrective action: Have cards renewed by January 22, 2020.

#4. Hand washing cleaning procedure and where to wash: Observed food worker wash hands in unapproved sink for less than 20 seconds without soap. Must use designated hand wash sink.
Corrective action: Employee rewashed hands with soap in proper hand wash sink.

#14. REPEAT: Raw animal foods over RTE foods: Observed raw eggs and meat stored over RTE foods.
Corrected: Foods properly separated in prep table.

#21. REPEAT: Cold holding PHF foods: Bean sprouts stored in bin over ice, too high to be kept cold. Top temperature was 44 F, below ice level beans at 40 F.
Corrective action: Reduce amount of beans in pan, keep ice level above beans in container. If sprouts are above 41 F , place in cold hold unit.

#30. Thawing methods: Beef bones thawing under running water not submerged exposed to room temperature.
Corrected: Tub filled to submerge bones with running water.

#34. Chemical sanitization: Chlorine sanitizer solution at 200 ppm with cloth on food contact surface.
Corrected: Diluted to 100 ppm.
Pending: Need to have ware wash dispenser serviced to dispense chemical sanitizer.

#41. Sanitizer testing kit: no sanitizer testing kit available to check chemical levels. Ware wash at 0 ppm chlorine solution.
Corrective action: Have ware wash machine service by manufacturer and purchase chlorine test strips.


Re-Inspection:

Re-InspectionDate: Jan 27, 2020 Results: #2. FWC: Updated two expired FWC Corrected
#4. Hand washing: Did not observe improper hand washing by employees. Corrected
#14. Separation Raw / R.T.E. foods
#21. Cold Holding: Bean sprouts at 40 F Corrected.
#30 Thawing: Properly thawing foods, no room temp thawing. Corrected.
#34. Sanitizer concentration: Ware wash at 100 ppm Chlorine. Corrected.
#41. Sanitizer test kits: New sanitizer strips for ware wash. Corrected.

Will continue to discuss addition of 3-compartment sink to facility. Must be approved by remodel application prior to installation.

Oly Burger - 2125 CATON WAY SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/8/2020 0 10 10 #34- Wiping Cloths Properly Used, Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Tomatoes, sliced prep table 40 degrees F
Hamburger, raw prep table 40 degrees F
Salad/lettuce, walk in 41.9 degrees F
Walk in, thermometer 41 degrees F
Sanitizer, chlorine bucket prep line 0 ppm
Sanitizer, chlorine bucket prep area 0 ppm

#34: Both sanitizer buckets at 0 ppm chlorine solution and wet wiping cloth on counter. Corrected: Both buckets replaced at 50 ppm.

#42: Ice machine has build up inside. Corrective action: Clean inside ice machine, wash-rinse-sanitize

Domino's Pizza - 10501 Creek Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/8/2020 0 0 0 Atosa 2 solid door reach in fridge, chopped garlic 40 degrees F
Bin areas make fridge: chicken nuggets 36 degrees F, salami slices 37 degrees F
Cabinet area of make fridge: sausage bits 36 degrees F
Walk in fridge, between packs of sliced salami 35 degrees F.
Deep dish pizza coming out of the oven, 169 degrees F

Note #22: Food probe therm check: it took testing 3 food probe therms to match my thermometer. First two set aside 3rd dial face 6" bimetallic read 51 degrees F while mine read 51 degrees F. PIC said they are doing at least ice water bath check once a week. Correction: spend a little more time making sure you do ice water bath check correctly. Recommend adding rolling boiling water check to procedure as well.

Pizza Hut / Wingstreet - 1412 Yelm Avenue Building C

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/8/2020 0 3 3 #47- Garbage, Refuse Properly Disposed; Facilities Maintained
Walk in fridge, between chicken cube packs, 38 degrees F
Traulsen single door make fridge, bin area, lettuce, diced tomato, 39-40 degrees F
Cabinet area shred cheese, 40 degrees F
Main make fridge, meat balls, Canadian bacon 39 degrees F
Cub area sausage 39 degrees F

Note #6: Bar hand wash soap dispenser out of soap. Make you provide soap as soon as possible and as necessary.

Note #17: Marinara sauce on counter top hot hold 99-105 degrees F, pH 4.0

Note #19: Garlic, butter sauce (pH 5.0) & butter sauce (pH 4.0) room temp storage w/2 day discard. Correction: provide info of WSDOH approval of pH or other reasons these products do not need temp control.

#47: Garbage, refuse properly disposed, facilities maintained. Lid open 3/4 full.

Stone Creek Wood Fired Pizza - 4138 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 1/8/2020 0 0 0 Tomatoes, sliced prep table salads 37 degrees F
Spinach, salad prep table 39 degrees F
Ham/Canadian bacon 38 degrees F
Sausage crumble, pizza prep table 39 degrees F
Sanitizer, 3 comp sink 100 ppm
Sanitizer, chlorine bucket 100 ppm

No violations noted at time of inspection.

Meconi's Italian Subs - 1018 Capitol Way South

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/8/2020 0 0 0 Soup / Chili, (2) 155-181 F OK
Customer access milk, 39 F OK

Good, none noted.

NOTE: Regarding room-temperature Sliced tomato and lettuce: required charting of sliced tomato and lettuce (time taken out of cooler) applies.
4-hour discard time (replace with clean container). Does not apply to onions.

Buffalo Wild Wings - 1614 BLACK LAKE BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/7/2020 5 0 5 #02- Food Worker Cards Current
Lettuce (shredded) prep line, 38 F
Tomato (sliced), prep line #2 38 F
Chicken (wings) served 202/187/198 F
Chicken (fried), served, 202 F
Chicken (sliced), served 189 F
Sanitizer, (QUAT), prep line, 200 ppm

#2. Valid FWC for all food handlers: Two expired FWC.
Corrective Action: Have expired FWC renewed by January 21st.

Panda Express #708 - 575 Trosper Road SW Suite A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/7/2020 5 0 5 #17- Proper Hot Holding Temperatures
Cabbage (walk-in), 38 F
Orange chicken, 132/138/158 F
Beef & Broccoli, 149 F
Rice, fried 132/135/137 F
Sanitizer (QUAT) bucket; prep
Sanitizer (QUAT) bucket; line

#17. Hot holding PHF / TCS foods: Observed multiple foods below 135 F in hot holding (Orange Chicken, 132 F Rice 132 F) other portions above 135 F in same container.
Corrected: Monitor PHF foods to ensure all area /foods in hot holding stay above 135 F. Stir foods regularly.

Note: Excellent hand washing and use of barriers by food handlers.

Consolidate FWC for all employees from other stores.

Papa Murphy's - 1201 Yelm Avenue East Suite 200

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/7/2020 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Walk in fridge chopped garlic, part of butter cube 41 degrees F
Red alcohol (interior) monitoring therm read 41 degrees F
Shredded cheese in bin area of back counter make fridge 41 degrees F
Sausage bites in bin area front counter make fridge 38 degrees F
Cheese pizza in open display self serve case, top of stack of 3, 41 degrees F

Note #2: 3 of 13 Food Worker Cards not on site, but new employees, left FW Booklet. Correction: have them obtain cards ASAP but no later than 14 days.

Seed & Bloom - 500 CAPITOL WAY S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/7/2020 0 0 0 Soup, warmer 150 degrees F
Walk in cooler, bagged arugula 39 degrees F

Note: Columbia Gorge Organic bottled juices (orange, grapefruit) are 52-54 degrees F. The bottle says "keep refrigerated" (41 degrees F or less). Move Juices to working cooler (done). Contact Columbia Gorge whether these should be discarded for quality or safety concerns - follow their advice.

Olympia Coffee Roasting Co. - 1706 Harrison Ave

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 1/6/2020 0 0 0 Refrigerator (shed) 34 F
Half & Half, reach-in, 39 F
Sanitizer, (QUAT) Bucket

Notes: Cold holding unit is keeping dairy below 41 F

No violations noted.

Tipsy Whale Mercantile, The - BLDG C - 6541 SEXTON RD NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/6/2020 0 0 0 Ware wash, high temp, 160 F
Sanitizer, bucket, 200 ppm

NOTE:
All cold holding at proper holding temperatures.
Clean, well maintained facility.

No violations noted.

Prairie Aerie FOE #4144 - 11609 Koeppen Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/6/2020 0 10 10 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
No food being cooked at time of inspection

Between margarine blocks in combo Frigidaire fridge, 39 degrees F
3 Door Atosa between hot dog packs, 37 degrees F, ext display monitor reads 36 degrees F.

Not doing food service except for bar patrons. Did not check main mech dishwasher. 3 door under counter fridge & Haier counter top unit not used for PHF storage at this time.

Note #6: Provide soap for soap dispenser and paper towels for towel dispenser before use for kitchen hand sink.

Note #23: No consumer advisory on menu. Need to cook foods to minimum final cook temps (e.g. no beef patties at less than 155 degrees F).

#42: Top and sides, bottom of microwave oven splattered w/food debris. Correction: Clean & clean as necessary.

#41: Bar dishwasher did not show bleach chlorine sanitizer, also PIC (the bar keeper) did not know where any bleach chlorine test strips were located. Correction: Provide bleach chlorine test strips so Food Workers can routinely check chlorine levels. Once done, evaluate sanitizer delivery for bar dish washer and make sure it delivers dish surface bleach level between 50-200 ppm.

Note #2: Did not check FWC this time since bar keep only one at establishment.

Hotel RL - 2300 Evergreen Park Drive

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Coffee Kiosk 1/6/2020 10 5 15 #21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Burrito, merchandiser, 44 F
Milk, dairy cooler, 39 F
Salad, reach-in cooler, 41 F
Salad, merchandiser, 42 F
Sanitizer (QUAT), Bucket, 400 PPM

#21. Cold holding PHF / TCS Foods: Burrito and salad inside merchandiser were at 44 F and 42 F.
Corrected: All PHF-TCS Foods placed in reach-in cold hold. Ensure all foods are below 41 F, avoid placing foods in equipment not built for foods, commercial grade only.

#34. Sanitizer concentrations: Sanitizer tested at 400 PPM.
Corrective Action: Use test strips to get solution at 200 ppm for future batches. Add water to get to 200 ppm.

Dollar Tree #5261 - 906 YELM AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 1/6/2020 0 0 0 Between hot dog packs in walk in fridge, 39 degrees F
Closed glass door display reach in fridge between sliced cheese packs & bologna packs, 41 degrees F
Monitoring therm (digital) read 37 degrees F, may need to have this temp sensor checked

Note #10: AT least 3 single serving sized baked good products offerings beyond "best by" date by 1-3 days. Correction: Set up (increase) shelf display food items inventory activity to move thoroughly sort through and set aside beyond "best by" products.

Note #48: Now that Christmas Holiday Season is over and as you reduce stock, do deep cleaning (sweeping & mopping) in back stock area over next few months.

Note #6: No hand wash soap at men's toilet room hand wash sink. Correction: At least provide counter top soap dispenser today. Recommend soap dispensers attached to walls to minimize risk of theft.

Herfy's Burger - 315 COOPER POINT RD NW STE 102

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/6/2020 15 5 20 #02- Food Worker Cards Current
#14- Raw Meats Away from RTE Food; Species Separated
#22- Accurate Thermometer Provided for PHF
#34- Wiping Cloths Properly Used, Stored
Tomato, sliced, prep table 37 degrees F
Coleslaw, poke, prep table 39 degrees F
2 door reach in, prep area 38 degrees F
Poke prep table, 39 degrees F
Hamburger #1, served 179 degrees F
Hamburger #2, served 188 degrees F
Sanitizer, chlorine bucket greater than 200 ppm

#2: One card expired. Corrective action: have FWC renewed by 01/20/2020.

#14: Raw eggs stored over Ready to Eat Foods in cold hold refrigerator. Corrected.

#22: Did not observe food workers use thermometers for PHF/TCS foods during cooking. Corrective action: Use thermometer to measure cooking temperatures.

#34: Sanitizer was measured above 200 ppm of chlorine. Corrected: use testing strips to measure chlorine between 50-100 ppm.

Emerald City Smoothie - 855 TROSPER RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/3/2020 0 0 0 Puree (internal temp) 3 door 40 degrees F
3 door cold hold (external thermometer) 39 degree sf
Sanitizer bucket (chlorine) 50 ppm

No violations noted at time of inspection

Hotel RL - 2300 Evergreen Park Drive

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/3/2020 5 10 15 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Clam chowder cooling 2" rack #1 38 F
Walk-in (upstairs), 38 F
Clam chowder cooling 2" rack #2 39F
Sanitizer bucket, Quat #2, 200 ppm
Sanitizer bucket, Quat #1, 0 ppm
Ware wash (high temp), 166 F
Cheese shredded, 2-door by ice, <41 F
Cheese shredded, 2-door prep line, 38 F
Lettuce mix, drawer prep table, 39 F
Lettuce mix, drawer bottom, 37 F
Lettuce, prep line, 40 F
Leafy greens, 2-door by prep line, 40 F
Chicken (cooked) hot box, 169 F
Potatoes, potato in hot box, 139 F
Chicken (cooked), pulled from oven, >165 F
Oatmeal, hot held, 142 F
Freezer (downstairs) <0 F
Walk-in, downstairs, 40 F

#34 Wiping cloths use/storage & sanitizer chemical concentration: Upon entry test of sanitizer solution had 0ppm, was replaced and tested at 200 ppm QUAT solution. Multiple wet wiping cloths throughout facility,
Corrective Action: All wet wiping cloths must be stored in sanitizer bucket between use or in cloth laundry basket, cannot be on food/non-food contact surfaces.

#38. Storage locations utensil: Utensils must be stored between use on clean food contact surface, in ice water below 41 F or in dry clean location if not in use, utensils were held in water at room temperature on prep line sink.
Corrective action: Place all soiled utensils in ware wash area or in proper storage / between use locations.

#48. Physical facilities cleaning frequency: Floor in freezer corner was dirty and had debris on floor under racks.
Corrective action: Clean floor in freezer, prevent future build up.

#2.REPEAT: Valid FWC for all FW's: Missing multiple updated FWC for employees, counted four, with one expired in 2018.
Corrective Action: Have all expired FWC renewed by 1/17/2020. Requires RE-INSPECTION, third violation in 3 years.

Re-Inspection:

Re-InspectionDate: Jan 17, 2020 Results: #2. Valid FW Card for all food workers. Corrected.

#34. Storage of wiping cloths. Corrected

#38. Storage of utensils between use: Corrected.

#48. Physical Facilities: (Freezer Floor). Corrected.

Oly Smokers - 9924 Mariner Dr NW (No Commissary)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Catering Service Only 1/3/2020 0 0 0 N/A equipment check only.

Good, not operating at this time.

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) 1/3/2020 0 0 0 Food Probe thermometer check: 164 F your digital, 164 F my TC #18.
Doing deli sandwiches, discussed doing "Time as a Public Health Control" for this menu item. (See food code)
Pizza on hot hold in hot hold reach-in unit, 142 F
Hot dogs on hot hold on roller grill, 210 F
Chili in crock pot 165-170 F
Cheese sauce in crock pot, 138 F on sides- 130 F in center. Again stir frequently and monitor w/ food probe thermometer so uniformly 135 F or more.
Hot dog in single door reach-in fridge, 40 F.
Has monitoring therm (spring stem inside, exteral display).

Subway - 1304 Yelm Ave E Suite A101

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/3/2020 0 0 0 Not doing soups at all.
Meat balls on hot hold, 170 F
Tuna Salad on make table #1. 38 F
Sliced tomatoes, guacamole on make table #2, 37 and 38 F
Walk-in fridge, between sliced cheese blocks 37 F

Shared info/poster on sani-station set-up guide and directions for use poster. Had Q.A.C test strips. Make sure you use without ice, with required chemical and have bleach chlorine test strips.
No need for ice, you need to replace missing brush head.
Call inspector if any questions on guide.

Cinnabon - 625 BLACK LAKE BLVD SW Suite 9019

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/2/2020 0 0 0 Milk, 38 degrees F
Sanitizer, 3 comp sink 100 ppm

No violations noted

Wetzel's Pretzels - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/2/2020 25 5 30 #17- Proper Hot Holding Temperatures
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Beef sausage, hot box #1 140 degrees F
Beef sausage, hot box #2 152 degrees F
Pretzel w/cheese, 120 degrees F
Pretzel w/cheese/pepperoni 126 degrees F
Beef smokie sausage, cold hold 37 degrees F
Sanitizer Quat bucket 100-200 ppm

REPEAT #17: Three pretzels with cheese and jalapeno below 135 degrees F (see above). Corrected: All hot held pretzels reheated to 165 degrees F for hot holding. This was a repeat violation, lower level of hot box not able to maintain foods above 135 degrees F, all foods on top level were above 135 degrees F.

#42: Ice machine has small amounts of mildew on internal surfaces. Corrective action: have ice machine broken down and wash-rinse-sanitize inside machine. Recommend increasing cleaning frequency.

Notes: According to PIC, facility will be remodeled end of January. Need to have plan review turned into Thurston County Public Health Dept for approval.

Cutters Point Coffee - 5750 Ruddell Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 1/2/2020 0 10 10 #34- Wiping Cloths Properly Used, Stored
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Milk, under counter cold hold 41 F
Milk, single door cold hold, 41 F
Sandwiches, single door cold hold, 40 F

#34. Sanitizing solution over 200 ppm. Sanitizing solution shall be between 50-100 ppm. Dilute. (CDI)

#40. Containers used to store muffins / scones isn't food grade. Storage containers that store unpackaged, RTE foods shall be food grade. Replace before next inspection.

Cascadia Grill - 200 4TH AVE W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 1/2/2020 30 5 35 #02- Food Worker Cards Current
#16- Proper Cooling Procedures
#33- Potential Food Contamination Prevented
Walk-in cooler, meat chubs 39 F OK
All gravies / sauces, warmer, (2). 141 F OK Bernase, 138 F

#16. Two 4-inch deep covered pans of sliced cooked potatoes were cooling covered in reach-in cooler. Still 80-81 F. Cooling must be uncovered , 2" maximum depth pans until 41 F is reached.
Correction: placed in 2" uncovered pans.

#33. Freshly cut fries stored in "Elmers" 5-gallon orange buckets (empty Lowes buckets back room).
Correction: Will line buckets with food grade plastic bags immediately.

NOTE: Check under grill and salmon "open top" cooler. Check frequently for 41 F; found some spots (raw burgers, fish) as warm as 42 F. (41 F is maximum).

#2.REPEAT: No food workers cards. Email to inspector by January 9th.

Braganza Tea - 625 Black Lake Blvd #J16

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Specialty Drinks 1/2/2020 5 0 5 #02- Food Worker Cards Current
Coconut mix, reach in front 39 degrees F
Cold hold (left), dish cleaning area 40 degrees F
Cold hold (right), 40 degrees F
Puree #1, cold hold front 36 degrees F
Puree #2, 34 degrees F
Sanitizer (chlorine bucket) 50 ppm

Proper use of time as a control for safety for Bobba, all batches are labeled for four hours with tape.

All blending equipment is washed after each use, then every four hours are wash-rinsed-sanitized.

All cold holding units at proper cold holding temperatures.

Proper use of utensils and barriers.

#2: Missing Food Worker Cards. Corrective action, have all food workers update, renew FWC's by 01/16/2020.

Charley's Grilled Subs - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/2/2020 50 5 55 #04- Hands Washed As Required
#19- No Room Temperature Storage
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Cheese (shredded), prep table 37 degrees F
Tomato (sliced), prep table 36 degrees F
Lettuce (room temp storage), on cart 46 degrees F
Cheese steak (served cooked) 189 degrees F
Sanitizer (bucket) Quat 200 ppm

#4: Observed multiple employees fail to wash hands when required, before donning gloves and between tasks. Corrective action: retrain employees on hand washing practices.

#19: TCS/PHF foods (lettuce, tomato cut, held at room temperature on cart during food preparation. Lettuce was at 46 and 48 degrees F in containers following ice bath. Corrective action: All TCS/PHF foods must be held at proper temperatures. Place lettuce and tomato inside walk in once prepared. Add more ice to ice that to lower temperature of TCS/PHF foods to or below 41 degrees F before use on prep line.

#42: Ice machine has multiple areas with discoloration inside. Corrective action: remove ice, wash, rinse and sanitize inside ice machine.

Re-Inspection:

Re-InspectionDate: Jan 13, 2020 Results: #4. Hand washing when required: Corrected. Multiple employees conducted proper hand washing.

#18. Room Temperature Storage: Have up to two hours; however, if food is to be placed on prep line immediately after it must be at / below 41 F if PHF / TCS food. All TCS food is cooled to 41 F or below. Corrected.

#42. Food Contact Surfaces: Ice machine was cleaned , no residue visible. Corrected.

Recommend having extra thermometer for grill so there are two on premises.

Chambers Center Chevron - 5700 Ruddell Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery and Deli 1/2/2020 35 3 38 #17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#39- Single-Use and Single-Service Articles Properly Stored, Used
Corn dogs / sandwiches, hot hold 119-140 F
Taquitos, hot hold, 170 F
Milk / eggs, walk-in, 41 F
Eggs / sandwiches, open air cold hold, 44-46 F

# 17. Corn dogs in hot hold case were 119 F. All TCS foods being hot held shall be at 135 F or above. Reheat to 165 F prior to holding at 135 F (CDI)

#21.Repeat: Temperatures in open air cold hold were 44-46 F. All TCS foods being cold held shall be at 41 F or below. Due to inadequate temperatures 4 years in a row, open air display case needs to be monitored with probe thermometer.

#39. Single use utensils not provided to prevent consumer contamination for hot dog buns.
Bare hand contact with ready to eat foods is not allowed. With proper barriers, individually separate buns to prevent contamination.

*We will be sending you information regarding a risk change. Hot holding items moves the risk category from low to medium. Please respond promptly regarding a change.

Wetzel's Pretzels Mobile - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Unit 1/2/2020 0 0 0 Hot dog, hot box 139 degrees F
Reach in, thermometer 40 degrees F

No violations noted.

Grey water/fresh water/sanitizer exchanged when needed.
Foods in hot box held above 135 degrees F

Madres Espresso - 3210 COOPER PT RD NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/31/2019 0 0 0 Reach in cold hold 41 degrees F
Milk, walk in fridge 40 degrees F
Milk, below espresso 40 degrees F
Sanitizer, bleach 50 ppm

Notes: Still using homestyle refrigerator, all dairy maintained below 41 degrees F will need to get commercial grade refrigerator in future.

Notes: All FWC current for food handlers.

Uracco Coffee Shop - BLDG A - 6541 SEXTON RD NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/31/2019 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Refrigerator, milk (back) 38 degrees F
Milk #1, espresso fridge 38 degrees F
Milk #2, front fridge 39 degrees F
Cooler, front fridge 40 degrees F
Cooler, sandwich fridge 38 degrees F
Sanitizer, bleach (corrected) 200 ppm
Warewash, near 3 comp 164 degrees F

#2: Two Food Worker Cards not from State of Washington, Ansi Food Safety Card not accepted as alternative. Corrective action: Have food workers with Ansi cards get a Washington State Food Handlers Card, due 01/14/2020.

#34: Bleach sanitizer tested at greater than 200 ppm. Corrected: Corrected to 50-100 ppm above 55 degrees F. Keep between 50 to 100 ppm above 55 degrees F less than 100 degrees F, change every 2 hours.

Notes: All cold holding units at proper temperatures.

T & C Mini Market - 927 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 12/31/2019 0 0 0 Note: Comment about warm walk in cooler is in the deli write up.

Subway - 698 E. Sussex Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/31/2019 0 0 0 Soups in 3 bay counter top unit 138-141 F
Back Counter under counter fridge, guacamole and shredded cheese, 38-39 F
Meat ball in Marinara Sauce in hot hold portion of make table, 141 F
Walk-in fridge, between cheese (sliced) blocks, 37 F
Shaved Roast beef, one side of refrigerator make table, 39 F
Sliced tomato on other end of refrigerator make table, 37 F

NOTE: #37. Storing knives in Sani-station solution in holder between uses for finish sandwich cutting.
Shared info from co-worker of mine on his determination and request to WSDOH Food Safety for verification. Operator requested copy. Will send. Will also request WSDOH response again. In the meanwhile, Operator will return to using ice water bath for between use storage.

Firs Retirement Apartments, The - 426 LILLY RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/31/2019 15 8 23 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#43- Nonfood-Contact Surfaces Maintained and Clean
Soup, hot hold, 170 F
meat, produce, dairy, walk-in, 39 F
Eggs, meat, under counter cold hold, 44 F
Eggs, dairy, 3-door cold hold, 48 F
Milk, small cold hold, 45 F.
Burger, cooking temp, 190-200 F

#21. Multiple units temped between 44-48 F. All TCS foods shall be kept at 41 F or below. Move food to walk-in, in between service hours. CDI

#22. Thermometer in small cold hold was broken. All cold hold units shall have accurate, easily readable thermometers in them. Replace promptly.

#29. Under counter and 3-door cold hold were both not functioning properly. All equipment for temperature control shall be in good working condition. Replace or repair equipment. CDI

#43. Non-food contact surfaces not maintained. All non-food contact surfaces shall be regularly washed, rinsed, and sanitized to prevent grease / debris build-up.

Park Side Cafe', The - 1909 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 12/31/2019 5 0 5 #02- Food Worker Cards Current
Potato salad, (display cold hold), 38 F
Macaroni salad, 39 F
Vegetable hand pie (display hot hold), 159 F
Gravy, country, display (hot hold), 170 F
Sanitizer, (bucket), prep line, 200 ppm
Warewash, (chlorine), chemical, 50 ppm

#2. Valid FWC Required for All Food Workers: One employee has expired FWC.
Corrective Action: Have employee renew FWC by 01/14/2020. Email or call inspector when completed.

Notes: All cold and hot holding units at proper holding temperatures.
Excellent hand washing by food handlers.

T & C Mini Market - 927 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/31/2019 15 15 30 #02- Food Worker Cards Current
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#31- Food Properly Labeled
#33- Potential Food Contamination Prevented
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#31: Door freezer, all foods thawed, 30-32 degrees F. You must:
1. Talk to manufacturer (of TV Dinners, etc). They will likely wan them thrown away.
2. Owner to discard thawed foods

#33: Drip lip on ice machine has dark build up, clean and sanitize.

#41: Pots and pans fill 1 of 3 compartment sink, 2 drain racks, on dividers between sinks. Cardboard boxes stacked behind sinks and prep table. Clean up by Jan 15, 2020.

REPEAT #2: Owner has no Food Worker Card, obtain by 01/15/2020.

REPEAT #26: Despite 4 notices since 2016, owner still cooking and cooling food, contrary to permit - 3 noodle dishes made onsite discarded.

Note: Due to this repeat violation since 2016, a reinspection will be conducted Jan 15, 2020. A fee will be charged (notice attached).

Note: Beer & drink cooler is 56 degrees F, completely iced up. Call Coors beer distributor for advice. May suggest discard.

Re-Inspection:

Re-InspectionDate: Jan 15, 2020 Results: 1. Thank you; no more cooking and cooling foods.

2., 3-door "warm" freezer not in use. (don't use 38 F)

3. Thank you, food worker card

#41. Clean 3-compartment sin so top of sink and drain boards are empty- 14 days.

NOTE: Beer/pop walk-in cooler not iced up, but must clean dust off back- completely clogged with dust.

You will be billed for the re-inspection.

Conley Suites - 109 Van Trump Avenue NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bed and Breakfast 12/30/2019 0 0 0 Butter in fridge area of combo fridge,/ freezer, 41 F
Monitoring therm read 40 F
Mrs. Conley will run dishwasher with test strip and send in.
Discussed shell egg safety (does not under cook).

Nisqually Valley Moose Lodge - 1117 Yelm Avenue W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/30/2019 0 0 0 Gravy on hot hold 179 degrees F
Shredded cheese, nacho sauce, horseradish sauce in walk in fridge 41-42 degrees F

Note #21: Food in walk in fridge 41-42 degrees F. Operator in & out a bit, but walk-in recommended to maintain food 39 degrees F so you have some "cushion". Operator will turn down thermostat and monitor.

Note #22: Food probe thermometer check: your digital lower than mine & ice water bath by 1.5-2.0 degrees F. Digital therms need to be +/- 1 degree F. Operator will provide new thermometer.

Quizno's - 1202 Yelm Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/30/2019 0 0 0 Walk in fridge, between single milk containers, 39 degrees F
Tuna salad, make fridge 39 degrees F
Shredded cheese, make fridge table #2 near cash register 40 degrees F
Chili type soup/chili 181 degrees F
Marinara sauce in hot hold 6 insert unit: 141 degrees F.

Note #22: Food probe therm off by 1.5 degrees F compared to mine. Please calibrate/replace?

RiteAid #5286 - 905 E Yelm Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 12/30/2019 0 3 3 #47- Garbage, Refuse Properly Disposed; Facilities Maintained
Between cheese sticks, 40 degrees F
Walk in fridge between cheese blocks, 38 degrees F

#47: Some debris, card board boxes on ground in refuse enclosure (card board dumpster 2/3 full). Correction: Pick up debris & boxes and place in proper containers.

Lemongrass Café, The - 5801 Capitol Blvd SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/30/2019 25 5 30 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#47- Garbage, Refuse Properly Disposed; Facilities Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Rice, rice cooker, 160 F
Tofu/produce/meat, walk-in, 44F
Lettuce, prep cold hold, 43-44 F
Produce / tofu, large prep cold hold, 40 F

#2. Food worker cards missing or expired. All employees shall have valid, current cards on site. Foodworkercard.wa.gov

#6. Back hand washing sink blocked by Tupperware lid. Hand washing sinks shall be used ONLY for hand washing, and shall be stocked with soap and paper towels. Remove lid. (CDI).

#21. Multiple units were between 43-44 F. All items being cold held shall be kept at 41 F or below. Adjust thermostat or service units.

#22. Multiple thermometers broken or unreadable. All cold hold units shall have accurate, easily readable thermometers in them. Replace promptly.

#47. Refuse (garbage) outside on ground. All refuse shall be stored in leakproof, non-absorbent containers with tight fitting lids. Remove promptly. (CEI).

#48. Cardboard used to line shelves; broken light in 2-door cold hold. All surfaces shall be smooth, non-absorbent, and easily cleanable; All equipment shall be kept in good repair. Remove promptly, fix lightbulb.

Applebee's - 2500 Capital Mall Drive SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/30/2019 10 0 10 #06- Adequate Handwashing Facilities
Tomato, sliced, walk-in, 38 F
Lettuce, (Shredded), 40 F
Chicken (Breast) served, 188 F
Sanitizer bucket back of house, 200 ppm
Sanitizer bucket prep line, 200 ppm
Ware wash (high temp), 161 F

#6. Adequate Hand wash facilities: Paper towel dispenser out of paper towels, none available after hand wash.
Corrected: Paper towels installed

Note: Excellent hand washing by all food handlers and servers.
Proper use of thermometers for cooking.
All cold / hot holding at proper temperatures.

Izzy's - 3540 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/30/2019 5 2 7 #22- Accurate Thermometer Provided for PHF
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Meat / Produce / Dairy, walk-in, 37 F
Meat / Cheese, Large pizza prep, 39-40 F
Ground Beef, re-heat (for hot holding), 180 F
Chicken / Veggies / Meat, Buffet hot hold, 140-170 F
Melon / Cheese / Tomato, Buffet cold hold, 37 F

#22. Thermometers missing in multiple units. All cold hold units shall have accurate, easily readable thermometers in them. Equip promptly.

#48. Cardboard used on floor in dish room. All non food contact surfaces shall be smooth, non absorbent, and easily cleanable. Remove promptly

* Rapidly cool foods in 2-inch amounts, uncovered until 41 F or below. Rapidly re-heat to 165 F prior to holding at 135 F.

Hawley's Gelato, Fudge, Coffee (Capital Mall) - 625 Black Lake Blvd, Suite N27

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/30/2019 0 8 8 #34- Wiping Cloths Properly Used, Stored
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
Milk, fridge reach-in, 41 F
Walk-in, back storage, 32 F
Freezer, back storage, -10 F
Sanitizer bucket, espresso, 400 ppm
Sanitizer bucket 3-comp sink, 300 ppm.

#34. Proper Sanitizer: Observed sanitizer levels at 300 and 400 ppm for QUAT solution.
Corrective Action: Quat sanitizer should be measured using sanitizer test strips for solution at 200 ppm

#38. Utensils Properly Stored: Utensils observed being stored on wet cloth inside container to collect fluids.
Corrective Action: Store in a dry location or on clean food-contact surface or in water below 41 F if between use.

Apex III Grocery & Deli - 107 First Street S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectionaries 12/30/2019 0 0 0 Between burritos, aqu8afine single door reach in 38 degrees F
Dairy products between sliced cheese, single door reach in 39 degrees F

Corn muffins mix boxes (best by 12/04/2019) & sour cream (best by 12/23/2019) on shelving. If selling beyond manufacturers best by date, you are guaranteeing the quality & safety of the product. Recommend set aside to return to distributor or discard. Otherwise PHF & non PHF are within best by dates where checked.

Note #46: Toilet does not flush, appears to be broken chain. Owners are only employees. Please fix so toilet is operational. No toxic stored over, next to food, food equipment. No swollen, seam damaged canned goods or containers observed.

Hash - 1807 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/27/2019 0 0 0 Tomato, sliced in prep table 37 degrees F
Potato mix, hot holding 151 degrees F
Gravy, hot holding 169 degrees F
Hash brown/eggs/meat, served, 149/161/179 degrees F
Warewash 50-100 ppm
Sanitizer bucket, 300 ppm

Notes: No violations observed during inspection.

Recommend raising bottom shelf of batter in dry storage to make cleaning underneath easier in small area, limited space to clean underneath.

Golden Dragon Restaurant - 813 Yelm Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/27/2019 5 0 5 #21- Proper Cold Holding Temperatures
Gray on hot hold 153 degrees F
Rice on hot hold 146 degrees F
Walk in fridge milk 41 degrees F
Bin area of cook line make fridge, bean sprouts 42 degrees f
Chicken & beef pieces 42-43 degrees F
Cabinet area shrimp of the make fridge 41 degrees F
Single door reach in fridge, sauce 41 degrees F

Note #16: Food (cooked) cooling in walk in 42-43 degrees F (rice, buttered meat) but 3-4" deep. May be associated with inaccurate monitoring therm. Remember, calibrate your thermometer routinely & as needed, and cool food in walk in fridge at a depth of 2" or less, uncovered, before combining, use accurate food probe therm to check food is 41 degrees F or less throughout before covering or combining.

#21: Bin area food of make fridge not 41 degrees F or less. Related to inaccurate food probe therm? Correction: Maintain food being cold held at 41 degrees F or less. Operator turned thermostat to colder setting and will monitor foods to verify 41 degrees F or less in bin area.

Note #22: 1 of 2 food probe therms off about 3-4 degrees . Other one ok. One that was off was one most used, set aside & will discard if can't get calibrated satisfactorily. Will use other therm for now.

White Horse Tavern - 107 Yelm Avenue E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment and Tavern 12/27/2019 15 0 15 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
Sour cream in bin area of single door make fridge, 39 degrees F
Between meat packs in walk in fridge, 37 degrees F

#6: No paper towels, hand wash sign at bar hand wash sink. Women's restroom cold water faucet does not dispense water. No hand wash sign in men & women's restroom as well. Correction: provide hand wash signs at all hand wash sinks. Properly provision all hand wash sinks. Repair women's restroom cold water faucet.

#2: Food Worker Cards not readily available for review.

Note #42: Cutting board on make fridge appears at least stained: clean.

Island Market - 3403 Steamboat Island Road NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 12/27/2019 0 0 0 Walk in, back 37 degrees F
Sanitizer, 50 ppm

No violations noted at time of inspection.
Food Service Establishment 12/27/2019 0 0 0 Corn dog, merchandizer 39 degrees f
Cheese, 38 degrees F
Pizza, pepperoni 140 degrees F
Burrito, hot box 138 degrees F
Chicken 135 degrees F
Sanitizer, bleach 50 ppm

Notes: All hot and cold holding temperatures at proper holding temps.

Merchandizer in prep area for holding beverages only, must search for alternative NSF approved cold holding unit. Commercial Grade.

Tumwater Chevron - 7160 Capitol Blvd SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 12/26/2019 0 0 0 Milk / Meat / Produce, walk-in, 41 F

Pilot Travel Center - 2430 93rd Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 12/26/2019 10 0 10 #21- Proper Cold Holding Temperatures
Cut melons / meat, open air cold hold, 38 F
Cut melons, back 2-door cold hold, 50 F

#21. Temperatures in back 2-door cold hold were 50 F. All TCS foods being cold held shall be kept at 41 F or below. Remove cut melons and service unit.
CDI

Subway - 9920 Highway 12

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/26/2019 15 0 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Meat, cheese, produce, prep cold hold, 44-57 F
Soup, meatballs, hot hold, 145-170 F
Meat, cheese, produce walk-in, 39 F

#2. Employee in kitchen missing food worker card. All employees shall have current, valid cards on-site. Renew or reprint at Foodworkercard.wa.gov.

#21. Temperatures in prep cold hold were between 44-52 F. All TCS foods being cold held shall be kept at 41 F or below. Move top rows of stacked meats to under counter cold hold. Service unit. (CDI).

Keep record of annual backflow testing.

Los Compadres Mexican Restaurant - 312 SUSSEX AVE W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/26/2019 30 7 37 #17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#44- Plumbing Properly Sized, Installed, and Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Refried beans on steam table, 123 degrees F in center, 131 degrees F on sides
Shredded chicken, ground beef in sauce on steam table, 138 or 141 degrees F to 145-150 degrees F
Spanish rice in counter top unit on hot hold 128 degrees F in center, 131 for sides
Atosa single door front kitchen make fridge: bin area salsa 42-44 degrees F, diced tomatoes 43 degrees F, guacamole 40-41 degrees F

Note #16: Lid on 2 inch deep pan in walk in fridge, cooked meat & other ingredients 47 degrees F. Other covered 2 inch pan frozen or less than 41 degrees F. Keep cooked food you are cooling at a depth of 2" or less uncovered until 41 degrees F or less when measured with a food probe therm throughout.

Note #6 & #44: Cold water faucets working poorly, inconsistently for main kitchen hand wash & bar/wait staff hand wash sinks. Correction: Repair cold faucet control on hand wash sinks as soon as possible but no later than 10 days. Still have functional running warm-hot water, soap & paper towels & hand wash signs.

#17: Refried beans on steam table hot hold less than 135 degrees F. Correction: Turn up heat and stir frequently when food, especially thick products are being hot held so they are maintained at 135 degrees F or more. Reheat rice to 165 degrees F & maintain at 135 degrees F. You may need to hold on steam table or in over (since it appears your counter top rice unit does not have a thermostat) until you can obtain anew counter top unit.

#21: Food being cold held in bin area of Atosa single door make fridge greater than 41 degrees F. Correction: Monitor food being cold held with food probe therm to make sure maintained cold held with food probe therm to make sure maintained at 41 degrees F or less. Recommend pre-chill food after prep to be cold held to be cooled to 41 degrees F or less in the walk in fridge before being placed in make fridge.

#48: Floor tile in front of walk in freezer door in disrepair, noted on change of owner application inspection as something needing repair. Correction: Evaluate door gasketing since maybe contributing to the tile brittleness or expansion-contraction damaging of tile. Correct by providing tile repair & maintenance. Remove cardboard from walk in fridge shelving. Provide not only a slight insulation effect on food you are cooling, it also interferes with air circulation around food.

Oly Taproom LLC - 312 COLUMBIA ST NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/26/2019 0 0 0 Walk-in, beer, 41 F OK
1 door Tall cooler, Kiwi, 39 F OK
Under counter, bag salad, 38 F OK

Good, none noted.

Pilot Travel Center - 2430 93rd Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Subway/Cinnabon 12/26/2019 0 0 0 Hot dogs / taquitos, roller hot hold, 150 F
Sandwiches, hot hold, 160 F
Milk / hot dogs / deli meat, walk-in, 37 F

Tumwater Chevron - 7160 Capitol Blvd SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/26/2019 0 0 0 Burgers / Chicken / Taquitos, hot hold case, 140-160 F
Hot dogs, hot dog roller, 140 F
Salsa, salsa cold hold, 35 F

Dominic's - 1050 Plum Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 12/24/2019 0 0 0 Gallon milk, under counter (2x) 41 degrees F (both)
Gallon milk, tall cooler, 40 degrees F

No violations noted at time of inspection

Mariachi Alegre - 16605 106TH AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/24/2019 15 5 20 #06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Shredded chicken, ground beef in steam table, 138 degrees F, most 150 degrees F
Walk in fridge: Meat (cooked, cooled, 2" or less) 38 degrees F
Cooks make fridge, diced tomatoes 38 degrees F
Bar fridge, half & half 38 degrees F
Wait staff make fridge bin area salsa, 39 degrees F

#6: No soap for bar hand wash sink, wall dispenser fell off. Owner not informed. Owner found & rehung on wall.

#17: Refried beans on steam table, wait staff appetizer counter top hot hold 130 degrees F: Maintain food cooked this AM at 135 degrees F before placing in steam table or counter top hot hold units.

Note #34: Strength of bleach bucket solution, >200 ppm, use test strips. Shall be between 50-200 ppm.

Note #33: Bag (of 100lb) uncooked beans stored on floor. Correction: provide pallet on wheels or providing 6" open space so can sweep underneath. Will be assigned deficiency points if seen again.

#41: Bar glass, utensil mech dishwasher (chloritizer) does not show any chlorine presence. Owner tried several options to get working but still did not. Wash bar glass utensils/ware wash in main mech dishwasher until bar dishwasher fixed.

Papa Murphy's - 400 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 12/24/2019 5 0 5 #02- Food Worker Cards Current
Cheese (shredded), walk in 41 degrees F
Cheese (shredded) prep line 40 degrees F
Salad mix (reach in cooler) 40 degrees F
Chicken sliced, prep line 36 degrees F
Spinach, prep line 39 degrees F
Sanitizer (Quat) 200 ppm

#2: Do not have all FWC onsite since movement since remodel. Corrective action: Have all FWC found and renewed by 01/02/2020.

Notes: All cold holding units at proper holding temperatures. Ensure TCS/PHF foods are not out of cold holding during portioning, have placed in walk in once portioned.

Ronda's Coffee House - 704 Yelm Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 12/24/2019 10 13 23 #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#29- Adequate Equipment for Temperature Control
#34- Wiping Cloths Properly Used, Stored
#47- Garbage, Refuse Properly Disposed; Facilities Maintained
Half and half: undercounter frig 38 degrees F
Milk: 2 door reach in 37 degrees F
Food probe therm check: 67 degrees F

#34: No bleach detected on nozzle wipe cloth: no stored in sanitizing solution between uses. Correction: store in 50-200 ppm bleach solution between uses.

#26: Using hand wash sink as a blender rinse & dump sink. Using one of 3 comp sinks as a hand wash sink. Correction: Use designated hand wash sink for hand washing only. Provide hand wash sign, soap & paper towels for the designated hand wash sink. Use the 3 comp sink to wash, rinse and sanitize blender container after each use or rinse between uses, store in frig between uses and wash, rinse & sanitize every 4 hours.

#29: No monitoring therm for 2 door reach in frig observed. Provide monitoring therm in warmest part of frig, easily readable location.

#47: Dumpster full, lid propped open. Also continues to be on ground surface, not slab. Provide enough service, dumpster size so lids not propped open.

Please call when you have provided signage & rearranged procedures so designated hand wash sink is back to being the hand wash sink.

VFW Geo Pendarius Post #5878 - 285 Sussex

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Tavern 12/24/2019 5 0 5 #02- Food Worker Cards Current
Half & half, reach in fridge 38 degrees F
Merch glass washer: 100 ppm bleach

#2: Bar tender could not find food worker card. Correction: Obtain FWC by 14 days.

Note #41: Test strips are for Q.A.C. (Quat) not bleach. Obtain bleach chlorine test strips (usually light to dark shade of purple). Bar only in operation at time of inspection, packaged snacks only. Call when you get FWC & test strips.

Baskin Robbins #4306 - 3010 Harrison Avenue W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 12/24/2019 0 0 0 Ice cream, ice cream coolers 6 degrees F
Ice cream, ice cream coolers 5 degrees F
Cold hold #1, cake freezer 15 degrees F
Cold hold #2, cake freezer -11.2 degrees F
Freezer, walk in -1 degrees F
Sanitizer, bleach bucket 100 ppm
Sanitizer, bleach bucket 100 ppm

Notes:
All cold holding units at proper cold holding temperatures
All FWC's up to date, none missing or expired
All ice cream scoops in running water for proper storage between use
Have separate refrigerator for employee foods.
Observed proper hand washing by employees.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/23/2019 30 0 30 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
Lettuce, shredded prep line 35 degrees F
Lettuce, chopped walk in 37 degrees F
Tomato, sliced walk in 36 degrees F
Onions, hot holding 141 degrees F
Mushrooms, hot holding 117 degrees F
Sanitizer 200 ppm

#2: Many Food Worker Cards missing compared to list of employees. Corrective action: have all FWC for all employees within 14 days. Due by 01/06/2020.

#17: Mushrooms held at 117 degrees F and 120 degrees F in hot hold unit. Corrective action: food reheated to 165 degrees F and held. Not over 2 hours.

Notes:

Need to review current procedures for nozzle cleaning at shake station. Not using sanitizer solution anymore.

All cold holding units at proper holding temperatures.

New management, need to identify all expired/missing FWC's from previous managements system.

Excellent hand washing by all employees in front of house.

Food handlers knowledgeable and utilizing thermometers.

Develop procedures to ensure all hot holding units keep PHF/TCS Foods above 135 degrees F.

Jack in the Box #8471 - 110 Trosper Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/23/2019 10 0 10 #02- Food Worker Cards Current
#22- Accurate Thermometer Provided for PHF
Beef (hamburger cooked) 155 degrees F
Chicken 138 degrees F
Lettuce (shredded) walk in 40 degrees F
Lettuce (shredded) prep table, 41 degrees F
Sanitizer bucket prep table 200 ppm
Sanitizer bucket eggs 200 ppm

REPEAT #2: One employee with expired Food Worker Card on list. Corrective action: Have FWC replaced prior to workers next shift, cannot handle food without. Due by 01/02/2020.

#22: Thermometer kept inside broken prep-line, not used to take temperatures during cooing of PHF foods. Corrected on site.

Re-inspection required for repeat violations.

Re-Inspection:

Re-InspectionDate: Jan 02, 2020 Results: Re-inspection: check for thermometers & usage/exp FWC

#2: FWC's: corrected, no pending violations.

Pellegrino's Italian Kitchen & Catering - 205 Cleveland Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/23/2019 0 0 0 Soup, steam table, 170 F OK
3-door food, all, 37 F OK
Large outside walk-in cooler, noodles, 40 F OK

Good, none noted.

Thank you for separate kettle water fill dispenser.

Tenino Eagles 564 - 349 W Sussex Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/23/2019 5 10 15 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
3 door glass door reach in in kitchen, 32 degrees F
34-35 degrees F applesauce

#2: No current Food Worker cares posted at establishment. Have workers obtain 2 weeks at latest.

Just bar open at time of inspection, around/open early.

Note #22: I could not find food probe therm.

#34: Counter wipes solution too much bleach; greater than 200 ppm. Shall be 50-200 ppm.

#41: Bar 3 comp sink sanitizing solution bleach: bleach too high, shall be 50-200 ppm. Correct also no bleach test stirps, obtain as soon as possible but no later than 14 days.

Merch dishwasher (hot water) 160 degrees F +

Note #46: Unisex female restroom need to have covered receptacle, please provide or will be assigned points next time.

Note #48: Kitchen ceiling seam paper, dry wall failing primarily along seams. Related to use of hot water dishwasher? Repair & reseal.

Brothers Pizza and Brew - 324 SUSSEX AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/20/2019 0 0 0 Sausage bits, bin area of make fridge 40 degrees F
Between shredded cheese bags in reach in fridge 38 degrees F

No violations noted at time of inspection

Post inspection note: No longer doing meat balls, meat ball sandwiches. Did not sell they were just throwing them out.

Little Caesars - 805 College Street Suite C

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/20/2019 5 0 5 #02- Food Worker Cards Current
Pizza topping, walk in 38 degrees F
Wings/pizza, hot hold 140-155 degrees F
Pizza toppings, prep cold hold 37-39 degrees F

#2: Food Worker Card missing. All employees shall have valid cards available of all times. Reprint or retake.

Consistently use timer with pizza staging rock

Currently in contact with building owner to repair small leaks in roof. No potential contamination at this time.

Delmonico's Butchery LLC - 926 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Meat Market) 12/20/2019 0 0 0 Chicken, glass case 39 degrees F
Primal cut, walk in cooler 38 degrees F

Note: Steak kettle, vacuum sealer, smoker all unused. PRIOR to use, submit all menu and preparation steps.

Aztec Lanes - 2825 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/20/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Produce/pizza toppings, 2 door cold hold 38 degrees F

#34: Sanitizing solution was over 200 ppm. Solution for wiping cloths shall be between 50-100 ppm. Dilute with water. CDI

Wash produce prior to cutting. Cooking, or serving. Sanitize sink before and after washing produce.

Eagles FOE #21 - 805 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Tavern 12/20/2019 5 0 5 #02- Food Worker Cards Current
#2. No food worker card or copy for bartender, could not find. By Dec 30, 2019 email inspector picture of card.

Inferno's Brick Oven Pizza - 111 Tumwater Boulevard Suite A-110

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/19/2019 25 0 25 #05- Proper Barriers Used To Prevent BHC
Lettuce, walk in 38 degrees F
Chicken, prep table 40 degrees F
meatball, hot holding 139 degrees F
Soup #1 158 degrees F
Sanitizer bucket 200 ppm
Sanitizer warewash (bleach) 100 ppm

#5: Observed food hander portioning food with bare hands. Corrected: Food handler corrected action with handwashing and glove use.

Ensure proper barriers are used and that employees are properly hand washing when donning gloves.

TESC - Einstein Bagels - Seminar II Building

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/19/2019 5 0 5 #02- Food Worker Cards Current
Fruit (display cooler), 40 F
Turkey (reach-in), 38 F
Sanitizer, (bucket) 200-300 ppm

#2. Valid FWC required for all: Four employees had expired Food Worker Cards, one missing.
Corrective Action: Identify expired FWC, have employees renew and locate missing FWC. By January 6th, 2020 prior to re-opening. FW cannot handle food without FWC.

Note: All holding temperatures at proper temps, clean and well maintained facility.

Johnny's Burgers - 2747 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/19/2019 0 8 8 #34- Wiping Cloths Properly Used, Stored
#43- Nonfood-Contact Surfaces Maintained and Clean
Cheese/produce 2 door cold hold 39 degrees F
Burger, cooking temp 180 degrees F

#34: Wiping cloth solution greater than 200 ppm. Sanitizing solution for wiping cloths shall be between 50-100 ppm. Dilute with water. CDI.

#43: Debris accumulated under 2 door cold hold and throughout kitchen. Non-feed contact surfaces shall be kept cleaned, sanitized, and free of unnecessary items. Re-organize and remove promptly.

Wash, rinse, sanitize in use utensils every 4 hours.

Silvers Saloon LLC - 2752 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/19/2019 55 17 72 #12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction
#19- No Room Temperature Storage
#20- Proper Reheating Procedures for Hot Holding
#21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#34- Wiping Cloths Properly Used, Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sausage, room temp storage 88 degrees F
Meat/cheese/produce, prep cold hold 40-43 degrees F
Meat/produce, glass door cold hold 44 degrees F
Meat/cheese/produce, walk in cold hold 38 degrees F
Gravy/stew/soup, hot hold 120-160 degrees F

#12: Shellstock tag not included with clams in walk in. Tags shall be kept with shellstock until last one in batch is sold or discarded; write date on tag and keep for 90 days.

#19: Sausage next to stove slightly above room temperature at 88 degrees F. All TCS foods shall be kept at 41 degrees F or below, or 135 degrees F or above. Rapidly reheat to 165 degrees F prior to holding at 135 degrees F. CDI

#20: Beef stew reheating in hot hold unit at 120 degrees F. Previously cooled foods shall be rapidly reheated to 165 degrees F prior to holding at 135 degrees F. Rapidly reheat. CDI.

#21: Temperatures in prep & glass door cold holds were 43-44 degrees F. TCS foods being cold held shall be kept at 41 degrees F or below. Adjust thermostat or service unit. CDI.

#29: Glass cold hold was designed for packaged foods & beverages only. Only use cold hold units for their designed purpose. Replace with proper style when current unit fails or is replaced.

#34: Wiping cloths either below 10 ppm or above 200 ppm. Sanitizing chlorine solution shall be between 50-100 ppm. Adjust as needed.

#42: Ice machine has residue on the inside. All food contact surfaces must be kept cleaned and sanitized. Empty machine and wash, rinse, sanitize promptly.

REPEAT #48: Vinyl flooring in dishwash area is deteriorated, exposing cement floor. Flooring shall be replaced within 6 months.

Re-Inspection:

Re-InspectionDate: Dec 30, 2019 Results: Stew/Soup, hot hold, 160 F
Tomatoes / Cheese, prep cold hold, 40 F
Produce / Cheese, glass door cold hold, 39 F

Items 19,20,21,34 and 42 were addressed and found "in" during inspection. Item 12 was not observed due to Clams being out of stock. Items 29 and 48 were given extended correction dates and not evaluated during this re-inspection.

*Re-inspection passed.

Elyse's Catering - 3238 Capitol Boulevard S.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/18/2019 10 5 15 #21- Proper Cold Holding Temperatures
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Walk in cooler, all 38 degrees F
Curved glass cooler, pasta salad 37 degrees F

#21: Bag of salad stacked on top of open top cooler bin is 50 degrees F, 41 degrees is maximum allowed. Correction: moved to reach in cooler.

REPEAT #40: Replace single use 5 gallon bucket (not made to be cleaned) with NSF-Stamped cleanable buckets, within 30 days. (used for dry ingredients-ok).

Jack in the Box #8319 - 1635 Mottman Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/18/2019 5 5 10 #22- Accurate Thermometer Provided for PHF
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Beef hamburger, hot holding, >135 F
Chicken, fried, > 135F
Lettuce, walk-in, 40 F
Tomato, sliced <41 F
Sanitizer, QUAT Bucket, 200 ppm
Sanitizer, QUAT Bucket, 200 ppm

#22. Provided and used: Thermometers are available but not used at flat grill by employee for hamburgers.
Corrective Action: (CDI) Keep thermometers at grill for continuous use during cooking.

#42. Equipment Clean: Ice machine had build up of debris inside food contact surface.
Corrective Action: Have ice removed and inside of cooler washed, rinsed and sanitized by tomorrow. Increase cleaning frequency. Email inspector.

Taco Bell #35316 - 182 TROSPER RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/18/2019 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Cheese, lettuce, tomato, prep cold hold 39-40 degrees F
Meat, beans, rice, prep hot hold 140-160 degrees F
Meat, beans, hot hold box 160 degrees F
Produce, meat, cheese, walk in cold hold 38 degrees F
Beef, cooking 172 degrees F

#41: Quat sanitizer in ware washing sink 500 ppm. Quat used for sanitizing shall be between 200-300 ppm. Call company to adjust machine. CDI

Bread Peddler, The - 222 N Capitol Way Suite 102

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/17/2019 10 0 10 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
Espresso- milk, 40 F OK
Soup (2) warmers, 178-179 F OK

#21. In glass case cooler, Quiche pie on top is 43-44 F, likely due to light bulb underneath.
Correction: must be 41 F, so guiche moved to bottom.

#22. Stem Thermometer reads 90 F at actual 70 F. Adjust with wrench to 32 F in wet ice.

Drip Espresso Bar LLC - 1018 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/17/2019 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Tall cooler, distant room 40 degrees F (gallon milk)
Under counter, milk 40 degrees F
Glass door, quiche 40 degrees F

REPEAT #48: Since 2 door cooler is not visible from bar workers, you must lock it when workers are not there (like now). Correction: Door locked. Inform all staff of this.

Kentucky Fried Chicken - 5110 Capitol Boulevard

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/17/2019 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Chicken, hot holding, 148 F
Chicken, hot holding, 157 F
Gravy, 182 F
Coleslaw, prep line, 38 F
Coleslaw, walk-in, 40.1 F
Sanitizer, QUAT, bucket, cold- 200 ppm
Chicken box #1, hot holding, >135 F
Gravy, hot holding, 182 F
Chicken Box #2, hot holding, >135 F
Coleslaw, walk-in, 40.1 F
Walk-in, chicken cooler, <41 F
Walk-in, R.T.E cooler, <41 F

#2. Valid FWC required for all employees: Managers hold CFPM certifications but do not possess valid FWC for Washington State.
Corrective Action: All employees must have valid FWC within ten days and cannot handle food until valid FWC shown.

#34. Chemical sanitizer concentrations: Chemical sanitizer near food prep / holding below 75 F for QUAT Solution.
Corrective Action: Increase solution changes, temp above 75 F

NOTES: Discussed complaint with manager / PIC, reviewed procedures for chicken from receiving to service. They use a detailed system for cooking, checking temperature and hot holdings equipment operating efficiently with all chicken temps in both hot boxes above 135 F

All cold hold and hot holding equipment at proper temperatures and utensils used for barriers with gloves during service.

Cannot confirm or deny complaint, inspection determines facility is cleared.

Junction Bar & Grill, The - 21000 Old Highway 99 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment & Tavern 12/16/2019 0 12 12 #33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Cheese/produce, walk in 37 degrees F
Pizza toppings, large prep cold hold 39 degrees F
Cheese, small prep cold hold 38-40 degrees F
Asada, reheat for immediate service, 90 degrees F

#33: Items stored on floor in walk in. Food contamination shall be prevented during storage. Move food items 6 inches off the ground.

#34: Wiping cloth sanitizer over 200 ppm. Wiping cloth, chlorine solution shall be between 50-100 ppm. Dilute with water promptly.

REPEAT #48: Flooring in kitchen and in dishwash area by walk-in deteriorated and worn. Repair or replace within 6 months.

Cool foods in 2 inch amounts, leaving uncovered until 41 degrees F or below. Rapidly reheat previously cooled foods to 165 degrees F prior to holding at 135 degrees F. If serving immediately, no reheat temperature requirement.

Red Robin Gourmet Burgers - 600 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/16/2019 10 0 10 #21- Proper Cold Holding Temperatures
Turkey sliced (prep line), 45 degrees F
Lettuce chopped, 44 degrees F
Chicken (raw), 33 degrees F
Hamburger, (served), 5 pt check 168 degrees F
Sanitizer bucket (Quat), 200 ppm
Warewash 100 ppm

#21: Cold holding PHF: observed TCS Foods (salad mix & turkey). Above 41 degrees F in cold hold at 44 and 45 degrees F. Corrective action: PIC had both placed in walk-in for new foods until cooled below 41 degrees F for re-use.

Notes: ensure all hot and cold held foods are at proper temps on line, saw multiple proper glove changes/handwashing. Cooling log used for cooling foods.

TESC Recreation Center - TESC - Recreation Building

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/16/2019 0 0 0 Beef (hot dog) cold hold, 41 F
Merchandiser, 38 F
Milk, refrigerator, 40 F
Sanitizer, bucket, 50 ppm.


Notes:

Hand wash sign posted above hand sink.

Not currently serving any PHF / TCS foods, will eventually serve pizza and hot dogs.

Minimal food handling of popcorn and pre-packaged foods.

Tugboat Annie's - 2100 West Bay Drive #3

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/16/2019 10 0 10 #14- Raw Meats Away from RTE Food; Species Separated
#21- Proper Cold Holding Temperatures
Milk, 2-door reach-in, 41.0 F
Tomatoes sliced prep line, 41.9 F
Lettuce chopped mix prep line, 42 F
Chili, hot holding, 142 F
Clam chowder hot holding, 152 F
Sanitizer bucket (QUAT), 200 ppm.

#14. Separation of raw animal foods and RTE foods: Rice stored under raw meat in walk-in.
Corrected: Rice placed above raw animal meat. Ensure all raw animal foods are separated properly in storage locations.

#21. Cold holding PHF: Tomato (sliced) and lettuce in back of house prep table above 41 F.
Corrected: Temperature adjusted and PHF foods moved to walk-in to cool until temp is <41 F.

Starbucks Coffee Company - 1301 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/16/2019 5 0 5 #02- Food Worker Cards Current
Milk, dairy cold hold, 30 F
Egg Nog, dairy cold hold 2, 40 F
Milk, Dairy cold hold 3, 38 F
Egg Bites, RTE cold hold, 32 F
Egg Bites cold hold back, 34 F
Egg Bites, cold hold, 35 F
Refrigerator, by dry storage, <41 F
Cold hold, front by merchandiser, <41 F
Dairy refrigerator, back house, 38 F
Sanitizer, table top, 200 ppm
Sanitizer bucket, line on ground, 300 ppm
Ware wash, near 3-comp , 160 F

#2. Valid FWC Required for all employees: Had missing FWC for employees on work schedule. New employees must have FWC within 14 calendar days of hire.
Corrective action: Have all employees FWC at food establishment readily available and up to date.

NOTES / OBSERVATIONS:
All cold holding units are at proper holding temperatures and freezer is keeping foods frozen.

Excellent use of utensils and barriers for handling ready to eat foods.

Observed proper hand washing by multiple employees.

Jimmy John's #2745 - 901 UNION Ave SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/13/2019 0 3 3 #37- In-use Utensils Properly Stored
1-door cooler, all, 38 F OK
Sliced tomato, open top, 39 F OK
Walk-in, meat chubs, 38 F OK

#37. Ice scoop placed on dusty top of ice machine.
Correction: Will place scoop inside container, with sign "wash ice scoop container daily" or similar. Done today.

Papa Murphy's - 555 Trosper Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/13/2019 0 0 0 Spinach, walk-in, 40 F
Lettuce mix, walk-in 36 F
Cheese, prep table 40 F
Salad mix, (merchandiser / cold hold) 42 F
Sanitizer, (bucket), 100-200 ppm
Sanitizer, (QUAT), 100-200 ppm

NOTE: Salad mix in front cold holding unit had multiple above 41 F, near 42 F, reduce volume being stored to allow more cold air to circulate and keep below 41 F for TCS foods.

Starbucks #3372 - 5312 Littlerock Road Suite 104

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/13/2019 5 0 5 #02- Food Worker Cards Current
Egg bites, cold hold under, 40 F
Milk, reach-in fridge, 38 F
Sandwiches, cold hold bar, 40 F
Sanitizer, bucket, 200 ppm
Sanitizer, prep line, 200 ppm
Warewash, by 3-comp, 178 F

#2. Food worker cards: Multiple expired food handlers cards and some missing from list of employees.
Corrective Action: Have all employees with expired food handlers cards get new FWC prior to working. Correct by 12/30/19 and email.

NOTE: Excellent use of barriers when handling ready to eat foods.

All cold holding units at proper holding temperatures.

Subway - 1023 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/13/2019 15 3 18 #06- Adequate Handwashing Facilities
#22- Accurate Thermometer Provided for PHF
#46- Toilet Facilities Properly Constructed, Supplied, Cleaned
Meatballs, microwaving, 148 F OK (177 F in warmer).
Tomato, sliced, ham, open top 41 F Max, OK
Walk-in cooler, Sliced meat, 39 F OK

REPEAT #22. Still need 1. refrigerator thermometer put in empty top bin, or 2. Probe thermometer (0-220F) stuck between pans into air. Do this immediately.

NOTE: Heavy dust build-up below cooler- clean with vacuum.

REPEAT #46. Restroom door not self-closing- Repair in 30 days.

#6. No soap sink room hand sink- Place pump soap immediately.

Manager must respond within 30 Days.

Western Coffee Company - 291 SUSSEX AVE W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/13/2019 5 0 5 #21- Proper Cold Holding Temperatures
Sour cream in 2 door reach in, 37 degrees F
Sliced turkey cabinet area 42 degrees F
Between 2 blocks of cheese, cabinet area 45 degrees F
In sandwich make fridge, egg nog in espresso under counter fridge 37 degrees F

Note #15: No longer doing crepes. Waffle batter is from a commercial mix, just adds water; makes enough for only one waffle.

#21: Turkey (sliced) cheese 42-45 degrees F. Shall be 41 degrees F or less. Only one bin in bin area of make fridge, need bin area filled w/bins (even empty one if nothing to put in them) to prevent cold air escaping every time you open lid. Provide bins and if doesn't solve, turn down the thermostat. Check w/Tom on when serviced last, if 1st 2 don't work, may need servicing.

Note #23 Shell eggs for breakfast sandwiches are cooked (fried) upon immediate consumer order, not: make sure yolk reaches 145 degrees F.

Note #41: Has Q.A.C. test strips. Will obtain bleach test strips.

Painted Plate, The - 412 Washington Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Estabishment 12/12/2019 0 0 0 Whip Cream, Tall cooler, 38 F OK

Good, none noted.

Ricardo's - 676 WOODLAND SQUARE LOOP SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/12/2019 15 0 15 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#23- Proper Consumer Advisory Posted
Crab cakes / meat / cheese, 9 drawer cold hold, 40-44 F
Meat (beef), 6-drawer cold hold, 40-44 F
Meat / produce / dairy, walk-in, 40 F
Burger, cooking temp 185-200 F
Beef stew, stove re-heating, 170 F
Front cold hold, 38-39 F
(sous vide) 145 F

#21. Multiple items in 9 & 6 drawer cold hold were between 41-44 F. All TCS food shall be kept at 41 F or below. Adjust thermostat or service unit.

#22. No thermometer in walk-in cold hold. All cold hold units shall have accurate, easily readable thermometers. Replace promptly. CDI

#23. No consumer advisory for under cooked burgers and steak. All raw proteins that are served under their cooking temperature shall have a consumer advisory denoted on the menu. Include advisory next time menu is printed.

* Reduced oxygen packaging (vacuum sealing) shall not happen without either a variance or HACCP plan, depending on requirements listed in WAC 246-215-03540 (2). contact me within 2 weeks with plans to submit either documents or to notify that practice no longer occur. I will check on status of using sous vide for re-heating potatoes.

* Obtain proper test strips for new chlorine sanitizing solution.

Taco Bell #31337 - 3815 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/12/2019 0 0 0 Meat / beans / rice, hot hold, 150-180 F
Meat/cheese, pizza prep table, 38-40 F
Produce / meat / dairy, walk-in, 38 F
Taquito's, cooking temp, 178 F

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 12/11/2019 0 0 0 Walk-in cooler, gallon milk, 38 F OK

Good, none noted in Grocery section.

Tenino Market Fresh - 669 East Lincoln Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/11/2019 0 0 0 Walk-in fridge (formerly part of Emperor's Palace Operation at site) chicken strips, cooked, 2 inches or less, uncovered, 37 F
Fried rice in counter, top cooker on hot hold, 168 F

NOTE: #26. 1st day open after adding new equipment, some remodeling. To my knowledge, our office has not received and plans, specs for review and approval prior to doing remodel, adding equipment, etc.
Correction: Obtain application form, complete / provide info and plan diagram and submit to our office for review with initial application and submittal fee: 30 days.

NOTE: #2. Emperor's Palace FE no longer using facility, selling/ distributing food here. The market purchased equipment from Emperor's Palace and are now serving Asian food themselves.

NOTE: #3. Spec plates on at least cold hold units in deli are at freezer show conform to NSF standard 7.

NOTE: #21. All cold held foods, where checked, were 41 F or less, majority 38-39 F except Ambrosia in 1/2 pint container- 43 F on top of Ambrosia in 1 pint container, 41 F in open display cold hold- alerted manager and discussed need to display foods in open display areas in a single layer and flat. Operator did change immediately and will instruct staff and monitor staff. and food temps to assure proper cold hold practice and temps.

NOTE: #17. Closed hot hold display case food items are al 138 F or higher mashed potatoes 125 F. May be due to it being a thick product and staff not stirring. Operator pulled product, heated to 165 F when alerted.

Gave and discussed copy of Basic Sanitary Operational Checklist, FDA commercial deli slicer poster, copy of Chapter 246-215 WAC

This was primarily a critical or red risk inspection. Will make appt. in near future once application, plans received to go over some plumbing leak and similar blue or low risk violations.
Bakery 12/11/2019 0 0 0 Butter and whipped cream used in bakery kept in walk-in fridge near by for grocery store- will check as part of grocery inspection.

No PHF bakery goods being made or cold held- No refrigerator in this area.

NOTE #44. Hand wash sink faucet has slight leak-repair as soon as possible.

NOTE: #46. Does not have hand wash sign for bakery hand wash sink- provided paper sign- recommend putting in plastic sheet protector before posting- more available and in different languages on WA State Dept. of Health Website.

Olympia Senior Center - 222 N Columbia Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/11/2019 0 0 0 Walk-in cooler, Sliced ham, 39 F OK
Potato wedges, cooking, 198 F min. OK
Fish breaded, cooking, 148 F min. OK

Good, none noted.

Bitter Sweet Chocolates - 513 Washington St SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery & Espresso 12/11/2019 0 0 0 Whip cream, tall cooler, 37 F OK
Gallon milk, Espresso cooler, <40 F OK

Good, none noted.

Starbucks #10795 - 315 Cooper Point Road NW #110

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Heat and Serve 12/11/2019 5 0 5 #02- Food Worker Cards Current
Egg / Bacon Bite, served, 181 F
Warewash, next to 3-bay, 168 F
Milk, 2-door cold hold, 41 F
Milk, espresso, cold hold #1, 37 F
Milk, espresso cold hold #2, 39 F
Sanitizer, espresso counter, 200 ppm
Sanitizer bucket, (floor), 200 ppm
Sanitizer, Espresso floor, 200 ppm
REPEAT #2. Food worker cards: One employee on schedule has an expired FWC.
Corrective Action: All food workers must have up to date FWC upon request. Have employee get an updated FWC prior to next shift.
Repeat violation requires RE-INSPECTION

All cold holding units at pro per cold holding temperatures.

Observed excellent hand washing by employee at food toasting area.

Proper use of alternative barriers.

Re-Inspection:

Re-InspectionDate: Dec 13, 2019 Results: Have updated FWC for expired one from previous violation.
Violation corrected, no pending actions.

Dairy Queen - 19742 OLD 99 HWY SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/11/2019 0 0 0 Chicken, cooking temp, 170-200 F
Burger, cooking temp, 165-170 F
Meat/produce/dairy, walk-in, 39 F
Burgers, hot hold, 150 F
Gravy, hot hold, 137-150 F

Tenino Market Fresh - 669 East Lincoln Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 12/11/2019 0 0 0 Between pork chop packages in meat cutting area, 38 F

Operation finished for the day. Looks and smells clean. No meat debris, equipment disassembled and clean in meat cutting / processing area.

Hand wash sink needs soap, paper towels securing to wall.

In process of bringing in sanitizer additional equipment for 3 comp sink- doing solution by hand at the moment. Check with Chemical supplier for types of Q.A.C. test strip you need for checking level.

Fred Meyer #659 - 555 Trosper Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli 12/10/2019 45 0 45 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
Turkey, 40 F
Turkey sandwich, 57 F
Roast Beef sandwich, 58 F
Chicken, fried, 148 F
Chicken, baked, 139 F
Ware wash, (high-temperature), 163 F

#4. Hands washed as required; When to wash: Observed employee not properly washing hands between glove changes, between tasks.
Corrective action: Retrain employees on proper hand washing and glove changes. 20 seconds with 10-15 vigorous scrubbing.

#6. Adequate Hand washing facilities; Accessibility and use: Three sinks without drying provision, one not accessible.
Corrective Action: Re-stocked all stations and moved blockages.

#21. Cold Holding PHF/TCS Foods: Recorded multiple sandwiches in cold holding above 41 F (59 F and 58 F); Grab and go deli meats above 41 F.
Corrective Action: Rapid chill all sliced grab and go PHF/TCS foods and sandwiches on display until below 41 F before placing in cold hold.

NOTES/OBSERVATIONS:
Need to provide updated standard operating procedures for the grab and go and sandwich production. All PHF / TCS foods must be below 41 F before placement in cold holding.

Ensure all employees are re-trained on handwashing and when to wash: between tasks, after touching body, trash, non-food contact surfaces. Ensure all hand wash stations are accessible & stocked.

Excellent hot holding temperatures.

Recommend designated cooling area with equipment (Racks) for cooling foods and extra storage for rapid chilling.

Temperature logs well maintained and consistent.

4th Avenue Tavern - 210 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment and Tavern 12/10/2019 5 0 5 #21- Proper Cold Holding Temperatures
Cooler below counter, beef cut 39 F OK

#21. Open top cooler in kitchen is 43 F top and bottom. (cut tomato, middle of hamburger Patties on bottom). The maximum is 41 F.
Correction: Cook to adjust colder

NOTE: Thermometer outside cooler reads 2 F low. (41 F, actually 43 F inside).

5th on 4th Sandwich Shop - 926 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/10/2019 0 0 0 2 behind counter open top cooler, sliced tomato, 41 F Max is 41 F
Soup warmer, 179 F OK

Good, none noted.

Fire Creek Ale House at Capital City Golf Course - 5225 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/10/2019 30 0 30 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
Coleslaw, produce walk in 43 degrees F
Meat/dairy, walk in 39 degrees F
Burger, cooling temp 165-170 degrees F
Produce, right prep cold hold 44 degrees F
Hot hold, 180 degrees F

#16: Meat stew cooling in large amounts covered in walk in. TCS foods must be rapidly cooled in 2 inch pans, uncovered until 41 degrees F or below, or with other approved methods. Rapidly reheat to 165 degrees F before holding at 135 degrees F. CDI

#21: Foods in produce walk in, right prep cold hold were 43-44 degrees F. TCS Foods shall be kept at 41 degrees F or below. Adjust thermostat. CDI

Subway - 4820 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/10/2019 0 5 5 #44- Plumbing Properly Sized, Installed, and Maintained
Meat balls / soup, prep hot hold, 170-180 F
Meat / cheese/ produce, prep cold hold, 40 F
Meat / cheese / produce, walk-in cold hold, 39 F
Milk, back home style cold hold, 39 F

#44. No backflow on hose at mop sink. Continuous flow nozzles shall have proper back flow prevention devices. Install hose bib vacuum breaker promptly.

* Replace home style cold hold with commercial grade unit when current one fails.

Sushi House - 2000 BLACK LAKE BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/10/2019 50 5 55 #04- Hands Washed As Required
#19- No Room Temperature Storage
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Rib/beef 170 degrees F
Cabbage (room temp storage) 66 degrees F
Cabbage 38 degrees F
Salmon (sushi line) 34 degrees F
Rice 139 degrees F
Sanitizer 200 ppm

REPEAT #4: Hand washed as required: food handlers not washing hands between tasks and when required per code. Using iced water to clean gloves at deep fry station, use utensils or proper hand washing between glove changes.

#19: No room temperature storage and improper use of time as a control. Not currently following time as a control plan. Follow plan or submit new plan for approval.

#41: Sanitizer test kit: Sanitizer test strips not used for bucket solutions, sanitizer was greater than 200 ppm per test strip. Ensure sanitizer is between 50-100 ppm.

Re-inspection required.

Notes:

-Ensure all food handlers are using proper barriers and hand washing between tasks for 20 seconds or when animal foods uses.

-Cabbage cannot be held t room temperature, must be held below 41 degrees f. Cannot be above 41 degrees F unless time is used.

-Follow current time as a control for rice until new plan is approved if needed.

-Have current consumer advisory corrected within 7 days.

-Excellent cold holding equipment, all foods are kept at proper temperatures.

-Will provide paperwork for time as a control for safety and issue time logs for examples. Have discard times for each batch as discussed.

Re-Inspection:

Re-InspectionDate: Dec 19, 2019 Results: #4. Hand washing: Re-trained staff, no observed violations. Corrected
#19. Room Temp Storage: Time as a control.
Corrected.
#41. Sanitizer test kit: Sanitizer at 50 ppm bleach. Corrected.

Notes: Using utensils in ice below 41 F for tampura batter, no longer using hands requiring hand washing.

Re-trained staff on hand washing procedures to prevent incorrect hand washing. Observed cook properly wash hands prior to donning gloves. Continue proper hand washing practices.

Following time as a control for safety procedures. added a white board for Miso Rice and kitchen rice, all times are four hours. Easily visible and easy to read for all employees.

All menus have consumer advisory indicators and they will be having all new menus purchased next month.

Sanitizer buckets at 50 ppm, using test strips for all solutions.

All violations have been corrected. No pending violations or follow-ups needed. Excellent work.

Aya Sushi Restaurant - 1500 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/9/2019 50 12 62 #12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction
#14- Raw Meats Away from RTE Food; Species Separated
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
#29- Adequate Equipment for Temperature Control
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Rice, 135 degrees F
Salmon (back storage), 55-57 degrees F
Salmon (merchandiser) 37 degrees F
Prep-table server station 57 degrees F

#12: Parasite destruction procedures for fish: could not find parasite destruction paperwork. Corrective action: contact suppliers and have procedure paperwork sent and stored.

#14: Separation of raw animal foods and ready to eat foods: Raw animal food stored over RTE foods in the walk in. Corrective action: Do not store raw animal foods over RTE Foods moving forward.

#19: Time as a Public Health Control: Rice stored at room temperature without time/temperature as a control. Corrective action: Time will be used as control for rice, provide procedure for tracking time and when to discard.

#21: Proper cold holding: Raw animal food that is PHF/TCS at 55-57 degrees F in back cold holding unit, salmon and all PHF/TCS must be cold held below 41 degrees F. Corrective action: Cool salmon to 41 degrees F or below and put back into cold holding.

#23: Consumer Advisory for raw/undercooked foods: Menu does not have the proper consumer advisory. Corrective Action: Provide proper consumer advisory and identify the foods on the menu.

#29: Adequate equipment (capacities): Inadequate number of cold holding units, use of merchandiser for cold holding PHF/TCS foods and non-functional cold holding table in server station. Corrective Action: Have cold hold table fixed to have temperatures below 41 degrees F and a new cold hold unit instead of storage in merchandiser. 3 months to search.

#42: Food contact surfaces cleaned: Cutting board had debris/food underneath. Corrective Action: Ensure all food contact surfaces cleaned to sight and touch/wash-rinse-sanitize.

#48: Physical facilities cleaning frequency: Storage shelves need to be 6: above floor and cleaned regularly to prevent debris build up. Corrective Action: Raise shelves and clean underneath.

Notes: Must have owners Food Handler Card available. Will provide time as a control documentation and shelving examples for cooling.

Re-Inspection is required.

Re-Inspection:

Re-InspectionDate: Dec 19, 2019 Results: #12: Parasite destruction: Paperwork from company located. Corrected.

#14: Separation of raw animal foods and RTE foods: foods in merchandizer and walk in re-organized. Corrected.

#19: Time as a public health control for safety. have board with time and batch identification and dates. Corrected.

#21: Cold holding: Contractor to fix, not in use. In process.

#23: Consumer advisory: Temporary marks on menu, ordering new menu with updated advisory. Pending new menu.

#29: Adequate equipment /capacities: Still in time given to purchase new cold hold for merchandiser.

#42: Food contact surfaces cleaned: Did not observe dirty food contact surfaces.

#48: Physical facilities cleaning frequency: contractor to fix lower rack of shelves. In process.

PIC is actively working to address violations, increased inspection frequency to ensure violation corrections and continued and proper use of time as a control for safety for rice.

Prior to new menu production have advisory reviewed by inspector to confirm it meets food code requirements.

Follow up to confirm violations discussed are addressed as agreed upon. Failure to do so may result in an administrative hearing.

Subway - 805 College Street Suite B

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/6/2019 45 0 45 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#22- Accurate Thermometer Provided for PHF
Meatballs, hot hold 120-138 F
Meat/cheese/lettuce/tomato, prep cold hold, 37-40 F
Meat/cheese/lettuce/tomato, walk-in, 39 F
Meat/cheese/lettuce/tomato, under counter cold hold, 41 F

#2. Food worker cards expired. All workers shall have their valid current food worker cards on site. Foodworkercard.wa.gov.

#6. Front hand wash out of soap; single serve utensils stored below dispenser. Sinks shall be stocked with soap and paper towels at all times; contamination must be prevented during storage. Restock soap and move single serve utensils (CDI)

17. Meatballs temped between 120 F - 138 F. All TCS foods being hot held must be kept at 135 F or above. Rapidly re-heat to 165 F prior to holding at 135 F (CDI)

#22. No probe thermometer available to check internal temperatures, only infrared. Accurate, easily readable thermometers shall be available to check internal temperatures of food product. Purchase within 3 days.

Stellar Juices - 623 SE 5TH AVE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/6/2019 0 3 3 #39- Single-Use and Single-Service Articles Properly Stored, Used
Open top cooler, spinach 41 degrees F

#39: Paper towel boxes directly on floor (restroom, kitchen). Raise 6" off floor or put on shelf or pallet.

Speedway Grocery - 19202 OLD 99 HWY SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/6/2019 0 0 0 walk in fridge used for beer only now- not checked.
3-door merchandiser with butter, lunchables, 39 F between butter blocks.
Monitoring therm in back: 33 F
1 single door fridge: between cream cheese blocks 40 F; monitoring therm :34 F

No swells, damaged on seams containers observed on shelves.
1 set of hot dogs beyond "best by " date by one day.
Recommend set aside to return or donate. otherwise, all PHF, non PHF within best by date. No toxics stored over food, food equipment.
Has supplied covered receptacle for employees toilet room.
Thank you

Whitewood Cider - 728 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment - Tap Room 12/6/2019 0 0 0 Nothing perishable, cider 39 degrees F

Good, no violations noted

Sofie's Scoops - 222 N CAPITOL WAY Suite 116

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/6/2019 0 0 0 Milk/cream 2 door cooler 36 degrees f
Stem thermometer in pasteurization room, -2 degrees F of calibrated

No violations noted at time of inspection

Eagan's LLC - 472 SUSSEX AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/6/2019 0 0 0 Dairy mix for soft serve in 4 door (2-door in use) Truelsen, 39-40 F
Milk in single door reach-in, 39 F
Sliced tomatoes, bin area 2-door make fridge 39 F Monitoring therm reading 38 F
2-door under counter back stock fridge, corn dogs 41 F

NOTE: #6. Needs hand wash sign at cook line hand wash sink and toilet room. HW sink-supplied one paper one. Suggest make copies, put in plastic sheet protectors then post @ hand wash sinks.

NOTE: #18 Discussed 5 point method to verify ground beef patty is 155 F when customer does not order undercooked patty. Has consumer advisory.

NOTE: #46. Provide covered receptacle for unisex toilet room. Next time points assigned.

Carl's Jr. - 3816 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/5/2019 0 0 0 Burger, cooking temp, 182 F
Burger/chicken, hot hold, 150 F
Cheese/tomato/lettuce, T.P.H.C. 47-67 F
Meat/cheese/produce, walk-in, 37 F
Egg product/meat & cheese, ice cold hold, 37 F

Ensure tray that catches cooked hamburger patties is washed, rinsed, and sanitized every 4 hours.

Subway - 3430 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/5/2019 0 0 0 Produce/meat/cheese, prep cold hold, 33-39F
Meatballs/Chowder, prep hot hold, 170 F
Produce/meat/cheese, 6-door cold hold, 37 F
Produce/meat/cheese, walk-in, 40 F

Towne - 2020 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment and Tavern 12/5/2019 0 10 10 #34- Wiping Cloths Properly Used, Stored
#44- Plumbing Properly Sized, Installed, and Maintained
Whipping cream, sliding glass cold hold, 37 F

#34. Chlorine solution over 200 ppm. Chlorine solution for wiping cloth shall be between 50-100 ppm. Acquire strips and test; use 1/2 cap of bleach per gallon of water.

#44. Soda gun holster drains directly on floor. All soda gun waste drains shall be installed to drain into a floor sink. Install hose promptly.

Currently only serving deep fried frozen food.

Lucky 7 Food Store - 4061 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery and Deli 12/5/2019 0 0 0 Sandwiches/meat/cheese, 2-door cold hold, 38 F
Hot Dogs, hot dog roller (heating), 125 F
Corn Dogs/crispito/pizza sticks, hot hold, 137-150 F
Cheese/milk, Glass cold hold, 41 F

Pho & Baguette - 555 TROSPER RD SW Suite 104

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/5/2019 90 0 90 #04- Hands Washed As Required
#13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized
#16- Proper Cooling Procedures
#18- Proper Cooking Time and Temperature; Proper Use of Non-Continuous Cooking
Soup (improperly cooled) 64 F
Rice, (unattended), 138 F
Chicken, <41 F
Beef (shredded), <41 F
Sanitizer 100 ppm

#4. Hand washed as required: Observed improper hand washing by food handler.
Corrective Action: Wash hands for 20 seconds with 10-15 seconds of scrubbing between fingers and nails.

#13. Food-contact surfaces cleaned and sanitized: Cutting boards not properly washed, rinsed, sanitized, still had debris on surfaces.
Corrective Action: Scrub surfaces of cutting board to remove all visible debris and food.

#16. Proper cooling procedures: Improper cooling of PHF / TCS foods (sauce / liquid) at 64 F from previous day.
Corrective Action: Follow proper cooling procedures using rapid cooling techniques.

#18. Proper cooking: Unattended cooking of rice in holding equipment overnight.
Corrective Action: Do not keep PHF / TCS foods cooking or hot holding unattended over night.

NOTES/OBSERVATIONS:
Hand sink in preparation area needs to be accessible to all food handlers, it had a cart in the way making hand washing difficult. Move cart to new location for hand washing.

Provide flow charts for foods and all cooling procedures. Example to be provided. Bobba to be included.

Bobba must be held cold below 41 F or Time as a Control, which paperwork and information will be provided.

Foods are not to be stored in the merchandiser. Must move to an approved commercial cold holding equipment.

5 of the 6 previous inspections consisted of cooling PHF foods improperly. Any future violation may result in ceasing cooling operation or change in menu may be required, or additional equipment to meet facilities cooling requirements.

Re-Inspection:

Re-InspectionDate: Dec 17, 2019 Results: 16. All foods in proper cooling pans in cold hold / freezer, no longer in violation.
Bobba not to be served until summer, will call for Time as Control prior to continuing.

#13. All cutting boards have been scrubbed clean and purchased new one for replacement of existing board.

#18. No continuous cooking of unattended food fund.

#4. Discussed hand washing procedures, no observed violations during re-inspection.

Note; Working on final food flow.

Occasions Catering - 1615 State Street NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Catering Service Only 12/5/2019 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Vegetables, cooking, 208 F, OK
Upstairs walk-in, dairy, 38 F, OK

#41. Low bleach (chlorine) dishwasher final rinse, was just serviced, will re-service. Must be 50-100 ppm.

Sidewalk Café - 601 CAPITOL WAY N

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/5/2019 0 0 0 Cheesecake, glass case, 41 F OK
Soup (2) 159 F +, OK

Good, none noted.

Tenino High School Gym Concession - 500 West 2nd Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/5/2019 0 0 0 Hot dogs, none cooking on roller grill.
2 layers in hot hold unit in buns and wrapped in foil, Upper layer 135 F, bottom layer, 168 F
recommend rotate frequently or just 1 later.
Cheese sauce: 144 F 165 F on sides. Stir frequently.
Reach-in single door fridge monitoring therm read 34 F , ambient air temp 28 F
Hot dogs, 35 F

Using Q.A.C. for counter wipes solution: has Q.A.C. test strips- make sure you use Q.A.C. test strips to monitor.
(has bleach test strips and chem as well, but said will not use bleach). With Q.A.C, acceptable use range is 200-400 ppm Q.A.C.

Asked 2 questions on employee health and discard of food of returned- answered correctly.
Has 2 accurate food probe thermometers.

One of two workers has food worker cards on phone. Others in binder at Stadium Concession Stand. Bring to Gym Concession store please.

Day & Night Grocery - 2400 Harrison Avenue NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 12/4/2019 40 5 45 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#14- Raw Meats Away from RTE Food; Species Separated
#21- Proper Cold Holding Temperatures
#25- Toxic Substances Properly ID, Stored, Used
#33- Potential Food Contamination Prevented
Milk, reach-in, walk-in, 46.8
Cold hold, walk-in, 49 F

#2. Food Worker Card: No food worker card available.
Corrective Action: Must get food handlers card.

#6. Maintaining / using hand wash facilities: No hand cleanser or drying device available.
Corrective Action: Have hand cleanser and drying provision at hand wash station.

#21. Proper cold holding: Improper cold holding temperature for walk-in, milk and eggs above 41 F. (see above).
Corrective Action: Removal of PHF foods in walk-in until equipment fixed or alternative cold-holding storage provided.

#25. Toxic substances properly identified / stored. Chemicals stored in food storage areas.
Corrective Action: Remove bucket and cart with unidentified substances from food storage area.

#33. Potential Food Contamination.
Corrective Action: Have food stored 6" above floor to prevent cross-contamination.

#14. Separation of Raw Animal Foods / Species. Eggs stored above milk.
Corrective Action: Food to be discarded and properly stored once approved cold holding plans provided.

Notes / Observations / Corrective Actions:

PHF / TCS foods (eggs, milk, dairy products) improperly held above 41 F in walk-in cold hold storage. Repeat violations for cold holding and improper food storage and no FWC for ice production must be resolved. Until resolved, all storage and sale of PHF / TCS foods must be CEASED.

Have foods removed from sale location.

No 3-compartment sink located with proper wash, rinse, sanitize method for food equipment cleaning. A compliance conference will be scheduled to discuss corrective action.

Re-inspection

Re-Inspection:

Re-InspectionDate: Jan 15, 2020 Results: Cold hold, back of store 39.9 degrees F
Freezer, back of store -6 degrees F

#2: Food establishment employee has FWC, valid until 12/16/2021. Violation corrected.

#21: New merchandizer cold holding equipment. Holding PHF foods at 39.9 degrees F. Violation corrected.



MiSo - Capital Mall - 625 BLACK LAKE BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/4/2019 35 0 35 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
Chicken (hot held), prep line 162 F
Steak (hot hold), prep line,
Lettuce mix, prep line, 40 F
Sanitizer bucket, (QUAT), 200 ppm

#6. Adequate hand wash facilities: Hand wash station located in preparation area not operational. Hot water valve not functioning.
Corrective Action: Fix hand wash valve.

#4. Hands washed when required: Employees not washing hands properly between tasks.
Corrective Action: Review and use proper hand washing practices between tasks and ensure water is above 100 F with 20 seconds scrubbing vigorously for 10-15 seconds.

Las Palmas Jarochas - 909 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 12/4/2019 25 0 25 #13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized
#21- Proper Cold Holding Temperatures
meat, meat display case, 37-44 F
cheese, milk, open air cold hold, 45 F
cakes, glass cold hold, 43 F

#13. Meat grinders and slicers not thoroughly cleaned between uses. Food contact surfaces exposed to raw meat shall be washed, rinsed, and sanitized thoroughly. Often. Wash, rinse, and sanitize equipment.

#21. Multiple units holding food between 43-45 F. TCS foods being cold held shall be kept at 41 F or below. Adjust thermostats or service units. CDI.

Koibito Japanese Restaurant - 730 Sleater Kinney Road Suite F

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/4/2019 60 15 75 #06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#19- No Room Temperature Storage
#34- Wiping Cloths Properly Used, Stored
#43- Nonfood-Contact Surfaces Maintained and Clean
#45- Sewage, Wastewater Properly Disposed
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Meat, eggs, tofu, walk-in, 37 F
Rice, rice cooker, 160 F
Produce, small prep cold hold, 38 F
Meat, produce, large prep cold hold, 40 F
Miso soup, soup hot hold, 180 F
Fried meat product, room temp storage, 68 F

#6. Main cook hand washing sink missing paper towels. All hand wash sinks shall be stocked with soap, paper towels, and have warm running water. Replace paper towels immediately. CDI.

#16. Par-cooked chicken and fried riced found covered while cooling. Cool TCS foods UNCOVERED, in 2 inch amounts until 41 F or below. Uncover chicken and discard rice. CDI

#19. Deep fried meat and vegetables found at room temperature (68 F). All TCS foods shall be kept at or below 41 F or 135 F or above. Cool to 41 F.

#34. Sanitizing solution for wiping over 200 ppm. Chlorine sanitizing solution shall be between 50-100 ppm. Add water. CDI

#43. Many surfaces have oil and food debris on them. Non-food contact surfaces shall be maintained, washed, rinsed, sanitized. W/R/S promptly.

#45. Service (mop) sink inaccessible. Mop sink must be available to dispose of mop water only. Remove items blocking sink.

#48. Cardboard used as non-food contact surface; items stored on floor. Facilities shall be used as approved, utilizing smooth easily cleanable surfaces and shelving. Remove cardboard and move items.

*Re-inspection focusing on violations will occur within 10 business days.

Re-Inspection:

Re-InspectionDate: Dec 19, 2019 Results: Re-inspection:

All items properly addressed. Continue regular washing, rinsing, and sanitizing of non-food contact surfaces, especially around the grill.

Re-inspection passed.

Las Palmas Jarochas - 909 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/4/2019 25 5 30 #04- Hands Washed As Required
#33- Potential Food Contamination Prevented
Beans, rice, Hot hold, 160-180 F
Meat, produce, dairy, walk-in, 37 F
Cooked meat, produce, sliding glass cold hold, 39 F

#4. Hands not washed before putting on gloves when handling RTE foods. Wash hands before putting on gloves and after handling raw meat, chemicals, using restroom or otherwise contaminating hands. Wash hands. CDI.

#33. Persons bag stored on top of onions in storage. Food shall be protected from contamination during storage. Move bag. CDI

NOTE:
Rapidly cool foods in 2-inch amounts, leaving uncovered until 41 F or below. Rapidly re-heat to 165 F prior to holding at 135 F

Burner on far left side still hooked up to gas, although non-operational. Per visit with City of Lacey, remove burner for safety reasons.



Uncork & Unwind LLC - 324 Custer Way SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/4/2019 5 0 5 #02- Food Worker Cards Current
Tall cooler, all (tomato), 39 F OK
Soup (2), 182-188 F OK

#2. One male worker has no current food worker card.
Obtain copy by 12/18/19, then call / message inspector to confirm.

Fred Meyer #00186 - 700 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 12/3/2019 5 5 10 #02- Food Worker Cards Current
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#2. Food worker cards expired. All workers shall have current, valid food worker cards on site. Foodworkercard.wa.gov

#41. Ware-washing sanitizing solution greater than 400 ppm. Proper QUAT sanitizer shall be between 200-300 ppm. Have dispenser serviced promptly.

Washington Street Market - 221 Washington Street NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 12/3/2019 0 2 2 #49- Adequate Ventilation, Lighting; Designated Areas Used
#49. Walk-in cooler lighting too low (2 FC).
Replace burned out bulbs and flashing bulb in 1 week.

Valley Athletic Club - 4833 Tumwater Valley Drive

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli and Espresso 12/3/2019 5 0 5 #22- Accurate Thermometer Provided for PHF
Soup, warmer , 158 F OK
Customer self serve Dairgold mil, 38 F OK
Sandwich case, curved glass, 39 F OK

#22. Both thermometers read low at 68 F (per calibrated device) 4-5 degrees lower. Also 4-5 F low in ice.
Correction: Adjust to 32 F in wet ice.

Da Nang Restaurant - 116 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/3/2019 60 0 60 #16- Proper Cooling Procedures
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
Walk-in cooler, All 39 F OK
Bone for Broth, cooling, 148 F OK

# 16. Underneath open top cooler, vegetable soup broth in gallon container 6" deep is 108 F.
cooling soup container must be 2" deep or less.
Correction: Soup discarded.

#19. Shell eggs on shelf near wok or grill are 62 F. EGGS MUST BE KEPT REFRIGERATED AT 45 F MAXIMUM.
Correction: Placed in cooler.

#21. For 3rd inspection in a row, bottom iced tofu and diced cabbage are too warm, 48 F .
The maximum is 41 F.
Correction: Replace icing (in old steam table) with open top cooler, 48" wide if possible. Install cooler by January 3, 2020.

NOTE: See Re-inspection notice attached. This will be done within 2 weeks, by December 17, 2019., All violations must be corrected before re-inspection.

Cooler by January 3rd, 2020.



Re-Inspection:

Re-InspectionDate: Dec 11, 2019 Results: Good, none noted.

Note. Thank you for new 48" 2-door Atosa open top cooler.

Note. Owner will be billed for this inspection.

Note. Partial inspection.

Pho Hoa Noodle Soup - 1120 GALAXY DR NE UNIT A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/3/2019 40 5 45 #04- Hands Washed As Required
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
Bobba, tea prep top, 47-51 F
Sprouts (bean), walk-in, 61 F
Cabbage, walk-in, 38 F
Tomato, prep unit top, 38 F
Meatball, prep unit top, 38 F
Pho, stove top,

#4. Improper hand washing. Employee returned to kitchen from restroom donned gloves without washing hands. Employee changed tasks and gloves without washing hands.
Correction: Properly wash hands as required when required. (CDI-Re washed).

#21. Improper cold holding of PHF/TCS. Foods in prep unit (bobba 47 F) walk-in (sprouts 61 F) above 41 F.
Correction: Maintain PHF / TCS in cold holding at or below 41 F. (CDI- voluntarily discarded bobba, rapid chill other items.

#22. Accurate thermometers not provided / used. Thermometer/s absent in cold holding unit and not utilized to temp foods (e.g. before placing in service.
Correction: Provide and use.

#29. Inadequate equipment for temperature control. Prep unit for Bobba@ 47 F ambient.
Correction: Repair or replace.

NOTE: Review cooling with staff.

Fred Meyer #00186 - 700 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 12/3/2019 5 0 5 #02- Food Worker Cards Current
#2 Food worker cards expired. All workers shall have current, valid food worker cards on site. Foodworkercard.wa.gov.

Great record keeping for shellfish tags.
Grocery Stores and Confectioneries 12/3/2019 0 0 0 Dairy, dairy walk-in, 39 F
Cut leafy greens, produce cut room, 40 F
Meat, open air cold hold, 40 F
Dairy, open air cold hold, 39-40 F

NOTE: Keep items 6 inches off of the ground during storage.
Espresso 12/3/2019 5 0 5 #02- Food Worker Cards Current
Milk, small under counter cold hold, 40-41 F
Milk, 2-door cold, 40 F
Sandwiches, sandwich cold hold, 37 F

#2. Food worker cards expired or missing. All workers shall have current , valid food worker cards on site. Foodworkercard.wa.gov.

Cheese Kiosk 12/3/2019 5 0 5 #02- Food Worker Cards Current
Cheese, open air cold hold, 40-41 F
Cheese, under counter cold hold, 37 F

#2. Food worker cards expired or missing. All food workers shall have current, valid food worker cards on site. Foodworkercard.wa.gov.

Food Service Establishment 12/3/2019 30 0 30 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
Chicken, cooking, 169-179 F
Chicken / mac n cheese / Gravy, hot hold, 119-140 F
Meat / cheese / salads, cold hold case, 36 F
Meat / cheese / prepared meals, walk-in, 37 F

#2. Food worker cards expired. All workers shall have up to date food worker cards, that are easily located. Foodworkercard.wa.gov

#17. Chicken in left side of hot hold was between 119-135 F. All TCS foods being hot held shall be kept at 135 F or above. Rapidly re-heat to 165 F prior to holding at 135 F. CDI.

Honeycuspe - 4520 Intelco Loop

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 12/2/2019 5 0 5 #21- Proper Cold Holding Temperatures
Mac-n-cheese, refrigerator, 43 F
Lavender cream cheese, 39 F
Milk, refrigerator, 42-44 F

#21. Improper cold holding of PHF / TCS. Milk and mac-n-cheese above 41 F
Correction: Maintain PHF / TCS at or below 41 F in cold storage. (CDI- rapid chill in freezer).

Pho Tumwater - 111 TUMWATER BLVD SE Suite #102

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/27/2019 0 23 23 #37- In-use Utensils Properly Stored
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#44- Plumbing Properly Sized, Installed, and Maintained
#45- Sewage, Wastewater Properly Disposed
Meat / produce, walk-in 37 F
Rice, hot hold, 140-150 F
Meat / lettuce, prep cold hold, 39 F

#37. Spoon for rice stored in water at temperature of 80 F. In-use utensils shall be stored in a manner that reduces contamination. Store rice utensil in ice-water
(41 F or less) or hot water ( 135 F or above ).

#40. Cardboard used to line shelves in multiple areas. Smooth, non-porous, easily cleanable surfaces shall be used for storage surfaces. Discard cardboard.

#41. 3-compartment sink used for thawing raw meat, designated prep sink shall be used for thawing / rinsing raw meat to reduce contamination risks. Remove meat in 3-compartment sink.

#44. No backflow prevention device (vacuum breaker) on hose near dishwashing sink per the change of ownership assessment. This connection must have backflow device. Equip prior to next inspection.

#45. Mop sink not replaced. All food establishments shall have a designated mop sink to dispose of waste water. Install prior to next inspection.

* Cool foods in 2-inch amounts, leaving uncovered until 41 F or below. Rapidly re-heat previously cooled foods to 165 F prior to holding at 135 F.

Vision Fitness and Health - 111 TUMWATER BLVD SE #A209

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Estabilishment 11/27/2019 0 0 0 Non-TCS products, small cold hold, 50 F

If back room cold hold is used for TCS foods in the future, equip with thermometer

To prevent contamination when operating, do not store air drying utensils below hand sink.

Not currently making drinks due to leak in sink.

Martin Way Diner - 2423 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/26/2019 0 10 10 #34- Wiping Cloths Properly Used, Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Burger, cooking temp, 190-200 F
Gravy, stuffing, potatoes, hot hold, 160-170 F
Lettuce, tomato, prep cold hold, 35-37 F
Meat, dairy, produce, walk-in cold hold, 39 F

#34. Sanitizing solution for wiping cloths over 200 ppm. Concentrations for wiping cloths shall be between 50-100 ppm. Dilute with water, and use 1/2 cap of bleach per gallon of water in future.

#42. Ice machine has build up on inside. All food contact surfaces must be maintained and washed, rinsed, sanitized regularly. Empty ice and wash, rinse, sanitize promptly.

Dairy Queen - 611 Lilly Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/26/2019 0 0 0 Burger, cooking temp, 180 F
Chicken, burger, hot hold, 150-160 F
Meat, produce, dairy, walk-in , 37 F
Chicken, fry station hot hold, 160 F

NOTE:
Inspect RPZ backflow device annually.

El Sarape - 4043 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/26/2019 30 13 43 #04- Hands Washed As Required
#22- Accurate Thermometer Provided for PHF
#34- Wiping Cloths Properly Used, Stored
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Meat, dairy, produce, walk-in 38 F
Meat, beans, rice, hot hold, 150-160 F
Cheese, tomato, meat, cold hold, 39 F

#4. Hands not washed before putting on gloves to handle RTE foods. Wash hands before putting on gloves and after handling raw meat, chemicals, money, using the restroom, or otherwise contaminating hands.

#22. Thermometers missing in multiple cold hold units. All cold hold units shall have accurate, easily readable thermometers in them. Equip promptly.

#34. Sanitizing solution for wiping over 200 ppm. Wiping cloth sanitizer shall be between 50-100 ppm. Dilute with water; use 1/2 cap per gallon of water in future. CDI.

#38. Tongs stored in hold in the wall. Utensils shall be stored on smooth, easily cleanable surfaces designated for storage. Move promptly. CDI.

#42. Holster for soda gun not cleaned. All food contact surfaces must be maintained and sanitized. Wash, rinse, and sanitize rubber piece.

NOTE:
Denote with an "*" items on menu that will be offered to be undercooked.

RPZ backflow device needs annual testing.

Wagner's Bakery & Deli - 1013 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 11/26/2019 5 0 5 #21- Proper Cold Holding Temperatures
#21: Cake and milk walk in cooler, everything 43-45 degrees F (milk 43 degrees F), the maximum is 41 degrees F. Call when serviced by next week.
Food Service Establishment 11/26/2019 5 0 5 #21- Proper Cold Holding Temperatures
Chicken, pulled, prep station table 40 degrees F
Tomato, sliced, prep station table 40 degrees F
Cold hold walk in, front 43-45 degrees F
Soup, front by sandwich fridge 161 degrees F
Soup, back 148 degrees F
Cold hold dairy fridge in back, 43 degrees F

#21: Deli walk in refrigerator temperature measured at 43 degrees F. The maximum temperature for cold hold with PHF foods is 41 degrees F. Corrective action: have deli walk in serviced to have temperature reduced to 41 degrees F. Call phone # on top once corrected.

Notes: Sanitizer testing strips for sanitizer solutions, ensure employees are trained and know storage location.

New Sushi & Teriyaki - 5401 CORPORATE CENTER DR SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/25/2019 80 5 85 #15- Proper Handling of Pooled Eggs
#16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
#19- No Room Temperature Storage
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Chicken, hot hold, 108-145 F
Rice, Rice cooker, 170-180 F
Meat / produce, walk-in, 36-37 F
Fish / Rice, sushi prep cold hold, 38 F

#15. 5-6 pooled eggs in small prep cold hold. Cracked eggs may not be pooled for cold holding in amounts of 4 or more eggs. Discard eggs.

#16. Cooked animal product at 91 F. Cooling at room temperature. Cool foods rapidly in 2-inch amounts, leaving uncovered until 41 F or below. Move product to walk-in. (CDI)

#17. Cooked chicken in hot hold was 108-110 F. TCS foods being hot held must be kept at 135 F or above. Rapidly re-heat to 165 F prior to holding at 135 F. (CDI).

#19. Multiple TCS foods being stored at room temperature. All TCS foods must be kept at either 41 F or below or 135 F or above, Move product to cold hold unit. (CDI).

#40. Food stored on floor in walk-in; cardboard used as surface for utensils. All items must be stored at least 6 inches off of the ground; only smooth, easily cleanable surfaces shall be used in the food establishment. Move food; remove cardboard.



Re-Inspection:

Re-InspectionDate: Dec 10, 2019 Results: Re-inspection for red items 15,16, 17, 19, and blue item 40.


#15. Eggs in portions at no more than 3.

#16. Although one item was cooling improperly (Chicken, 4-in pan with lid on), manager quickly fixed and displayed active managerial control.

#17. All hot holding temps were above 145 F

#19. No room temperature storage.

#40. All cardboard removed, items stored on floor were limited to products being used that day.

Re-inspection- Passed



Mayan Family Mexican Restaurant - 4820 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/25/2019 15 3 18 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#43- Nonfood-Contact Surfaces Maintained and Clean
Beans/rice/meat, hot hold 150-160 degrees F
Beans/rice, hot hold box 130-180 degrees F
Cheese, cold hold (ice) 40 degrees F

#2: Multiple food worker cards missing or expired. All employees must have current cards onsite. Foodworkercard.wa.gov

#17: Rice in hot hold box was at 130 degrees F. TCS foods being hot held must be kept at 135 degrees F or above. Adjust thermostat.

#22: Thermometer missing in small cold hold. All cold hold units shall have accurate, easily readable thermometers in them. Replace promptly.

#43: Many non-food contact surfaces have food debris and mold like substances on them. All non-food contact surfaces shall be kept cleaned, sanitized, and well maintained. Wash, rinse, sanitize tonight.

*Cool foods rapidly, uncovered (and unstacked) in 2 inch amounts until 41 degrees F or below. Rapidly reheat previously cooled food to 165 degrees F prior to holding at 135 degrees F.

Nom Nom Deli & Bakery - 513 S CAPITOL WAY

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/25/2019 25 0 25 #05- Proper Barriers Used To Prevent BHC
Curved glass case, dumpling, <41 F OK
Open top cooler, red pork, 38 F OK

#5. Cook picked up sandwich with bare hands. No bare hand contact with this "Ready to Eat" food allowed.
Correction: Will use gloves, tongs, Etc.

Starbucks - 1301 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/25/2019 5 0 5 #02- Food Worker Cards Current
Milk, under counter cold hold 39 degrees F
Sandwiches/milk/cheese, open air cold hold 40 degrees F
Milk/Egg Nog, large 2 door cold hold 35 degrees F

#2: Food Worker Cards expired/missing. All employees shall have their current Washington State Food Worker Card onsite. Foodworkercard.wa.gov

Hickory Farms #40054 - 625 Black Lake Blvd SW (Commissary-Captl Mall)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile unit (kiosk) 11/22/2019 0 0 0 #21- Proper Cold Holding Temperatures
Soft cheese, display case, 49 F
Refrigerator, inside booth, 39 F

#21. Soft cheeses in display case at 49 F. PHF food must be below 41 F.
Correction: Moved top layer into cold holding unit and covered display case with single layer soft cheeses.

Notes: Monitor temperature of cheeses, ensure soft cheese kept below 41 F.

Monitor waste bucket and locate cover to prevent spills during disposal.

No sanitizer on-site with solution, no food preparation or handling.

Starbucks at Target - 2925 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 11/22/2019 0 0 0 Cold hold, refrigerator, 38 F
Sanitizer (warewash), 200 ppm

Notes:
Recommend using internal ware wash temperature device to ensure sanitizing temps reach above 160 F

Keep extra hand drying provisions accessible for re-stocking the hand wash station.

Pizza Annex - 1005 Capitol Boulevard S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/22/2019 0 0 0 Sausage, open top cooler, 41 F Max OK
Pizza warmer, (just shut off) 137 F OK

Good, none noted.

McCoy's Tavern - 418 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Tavern 11/22/2019 5 0 5 #02- Food Worker Cards Current
#2. 1 current worker has expired food worker card- obtain by December 3, 2019.
Message inspector when obtained.

NOTE: 1/2 & 1/2 (2-door) 40 F Ok

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 11/22/2019 0 3 3 #43- Nonfood-Contact Surfaces Maintained and Clean
Meat / cheese / produce, large prep cold hold, 37-39 F
Walk-in, 35 F

#43. Grease on floor; mold-like substance or gasket of small cold hold. All non-food contact surfaces shall be maintained, cleaned and sanitized regularly. Wash, rinse, sanitize, both areas.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/22/2019 0 3 3 #43- Nonfood-Contact Surfaces Maintained and Clean
Sausage, cooking, 170 F
Chicken, cooking, 165-180 F
Lettuce / cheese, T.P.H.C. 55 F
Meat / Produce/ Dairy, walk-in, 39 F
Sausage / eggs, hot hold, 145 F

#43. Grease and other debris on back floor near washing machine. All non food contact surfaces must be maintained, cleaned, and sanitized regularly. Remove debris and clean area promptly.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/22/2019 0 0 0 Chowder / Soup, hot hold, 140-150 F
Produce / meat / cheese, walk-in, 37 F
Meat / cheese / produce, prep cold hold, 35 F

Panda Express #884 - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/22/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Foods, hot holding line, >135 F
Cold holding, walk-in, 36 F
Prep cooler, 39 F
Chicken (teriyaki), 146 F
QUAT Strip #1 0
QUAT Strip #2, 400

#34. Chemical sanitizer concentration:
Sanitizer solution for QUAT had 0 concentration, must reach 200 ppm and measure with testing strips.
Corrected on site with new sanitizer solutions.
(CDI)

NOTE: Sanitizer dispenser to be fixed.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/21/2019 30 0 30 #02- Food Worker Cards Current
#04- Hands Washed As Required
Rollers/ hot dogs, Roller hot hold, 150-170 F
Pizza/ corn dogs, hot hold, 150 F
Hot dogs, under counter, cold hold, 37 F

#2. Food Worker Cards expired. All employees shall have valid Washington State Food Worker Cards on-site. Foodworkercard.wa.gov.

#4. Employee not washing hands prior to putting on gloves when working with RTE foods. Wash hands prior to putting on gloves and after handling money, raw meat, using the restroom, and otherwise contaminating hands. Suggest using other barriers (tongs, deli paper).
Grocery Stores and Confectioneries 11/21/2019 15 0 15 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
Sandwiches / cheese / meat- open air cold hold 45 F
Milk / pizza- walk-in, 39 F

#21. Products in open air cold hold were at 45 F. TCS foods being cold held shall be kept at 41 F or below. Adjust thermostat or service unit.

#22. Thermometer broken in open air cold hold. All cold hold units with TCS foods shall have accurate, easily readable thermometers in them. Replace and equip promptly.

7-Eleven #34981 B - 6975 CAPITOL BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 11/21/2019 0 0 0 Milk / meat walk-in, 39 F
Sandwiches / meat / cheese- open air cold hold, 40 F

* Door to walk-in not closing properly. Repair to ensure proper temperature control.
Deli 11/21/2019 10 0 10 #06- Adequate Handwashing Facilities
Pizza / wings hot hold, 150 F
Hot dogs / rollers, roller hot hold, 145-155 F
Meat, Under counter cold hold, 38 F

#6. Hand washing sink not producing hot water. Hand washing sinks shall be able to provide water at least 100 F. Repair mixing valve.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/21/2019 35 0 35 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
Meatballs, soup, hot hold, 160-170 F
Meat, cheese, under grill cold hold, 47 F
Meat, cheese, lettuce, large prep cold hold, 39 F
Meat, produce, cheese, walk-in, 39 F

#16. Chicken cooling with lid on in walk-in. TCS foods shall be cooled in 2 inch amounts, uncovered until 41 F or below. Remove lid. (CDI).

#21. Food in under grill cold hold was 47 F. TCS foods being cold held shall be kept at 41 F or below. Service unit . (CDI).

Thrive Community Fitness - 5401 Corporate Ctr Lp SE Bldg K

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 11/21/2019 0 0 0 Juice / milk, 2-door under counter cold line 41 F.

Ember Goods - 422 WASHINGTON ST NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 11/19/2019 0 0 0 Note: Espresso cooler 39 degrees F, ok (milk)
Back room cooler 40 degrees F, ok (milk)

No violations noted at time of inspection.

Candlewood Suites - 4440 3RD AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment ( Grocery) 11/19/2019 20 0 20 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#25- Toxic Substances Properly ID, Stored, Used
Milk, merchandiser 42-44 degrees F
Yogurt, merchandiser 41 degrees F

#21: Improper cold holding of PHF/TCS. Dairy in merchandiser above 41 degrees F. Correction: Maintain food in cold holding at or below 41 degrees F.

#22: Thermometer absent in cold holding unit. Correction: Provide and use.

#25: Potential contamination during storage, medication stored above food. Correction: Relocate to prevent potential contamination.

Casa Mia - 716 Plum Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/19/2019 5 0 5 #02- Food Worker Cards Current
Soup @ wait staff warmer, 158 *168 F OK
Open top cooler, Sliced tomatoes, 38 F OK
Sauce w/meat, cooks warmer, 149 F Ok

#2. Per PIC, food worker cards are at other store. Copies must be available at each store at all times. Let inspector know when returned.

NOTE: Fix doors of cooler under stove- don't close all the way.

Coffee Central LLC - 1025 UNION AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/19/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
#34: No sanitizer on wiping rags, no sanitizer bucket mad up - corrected, 100 ppm bleach.



This page last updated: 04/29/17