Ground Inn - 417 UNION AVE SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment - Bed and Breakfast	11/16/2018	5	0	5	#02- Food Worker Cards Current	Milk, refrigerator, 40 F OK #2. Worker has incorrect food handler card. Obtain current card from WWW.Foodworkercard.WA.GOV. Obtain card and post copy in kitchen by December 3, 2018 Note: no food preparation for guests at this time.

Walmart #3850 - 5900 Littlerock Road SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment (Deli)	11/15/2018	0	0	0		Potato salad, new deli case, 38 F Macaroni salad, new deli case, 34 F Beer, new beer cooler, 38 F Follow-up inspection on 3 remodel items: Addition of cold case (where hot case was prior) in deli display area. Addition of new beer cooler Replacement of old deli ceiling tiles with vinyl coated ceiling tiles. Piping above cold case in deli will be covered with stainless steel plate tonight (11/15/18). Remodel items inspected and approved during inspection.

Gringo Maniac - 4525 INTELCO LOOP SE - commissary

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Mobile Food Unit	11/15/2018	0	5	5	#34- Wiping Cloths Properly Used, Stored	Beef cooled at commissary in bag, 37 F Pork cooled at commissary in bag, 37 F Diced tomatoes, top of prep, 36 F Rice, HH, 153 F #34. Contact sanitizer at inadequate strength. Must be 50 ppm chlorine. Corrected: Re-made.

McDonald's - 19734 OLD 99 HWY SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/15/2018	10	0	10	#21- Proper Cold Holding Temperatures	Large hamburgers cooked, 155-190 F Chicken breast, HH, 161 F Contact sanitizer, 300 ppm quat. Scrambled egg products, walk-in, 36 F #21. Sliced tomatoes, bacon sauce, chopped lettuce, etc., in 2-door counter high at 46-51 F. This unit must keep foods at or below 41 F. Corrective action: All foods moved to walk-in cooler. Adjust or service fridge to hold proper temperature.

Quizno's - 19810 Old Highway 99 Suite 8

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/15/2018	0	0	0		Sliced tomatoes, top of prep, 38 F Sliced roast beef, top of prep, 32 F Broccoli cheddar soup, steam table, 181 F Ham in walk-in, 34 F Contact sanitizer, 200-300 ppm quat. No items cited. Well maintained establishment.

Subway - 5900 Littlerock Road SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/14/2018	15	5	20	#02- Food Worker Cards Current #06- Adequate Handwashing Facilities #34- Wiping Cloths Properly Used, Stored	Milk, merchandiser, 38 F Soup, steam table, 166 F Meatballs, steam table, 168 F Tuna, prep top, 41 F Tomatoes, prep top, 36 F Shredded lettuce, 2-door reach-in, 36 F Meatballs, walk-in, 38 F Sani-bucket @ 300 ppm QUAT #6. Food containers observed in hand wash sink basin. Hand wash sinks are to be used for hand washing ONLY Corrected: Container removed, discussed usage of sink with PIC> #2.REPEAT: One food worker card missing. All food workers must obtain valid card within 2 weeks of hire. Correction: Obtain within 2 weeks. #34. No sanitizer available in front sandwich prep area. Sanitizer of adequate concentration must be available for use at all times food prep is occurring. Corrected: Sanitizer filled and tested at 300 ppm QUAT.

Ramirez Mexican Store & Tortilla Factory - 5105 Capitol Blvd Suite C-1

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery	11/14/2018	0	5	5	#31- Food Properly Labeled	Sour cream, front Pepsi cooler, 38 F Sour cream, Turbo Air merchandiser, 38 F Milk, Pepsi cooler, 40 F #31. REPEAT: Tamales made in house lacking proper labels. All foods packaged for retail sale must be properly labeled. Correction: Provide labels within 90 days. labels must include Name of food Ingredients Quantity of contents Name and place of business Any allergens not included in common name of ingredients. *Provided PIC with copy of regulation from WAC.

Oly Taproom LLC - 312 COLUMBIA ST NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/14/2018	0	5	5	#33- Potential Food Contamination Prevented	Sliced tomato, open top case, 41 F OK Walk-in cooler, All 40 F OK #33. Put cardboard box of chip bags on pallet, Etc. to keep 6" off floor. Presently on the floor. Corrected.

Birds Nest Cafe', The - 1818 4TH AVE E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/14/2018	0	0	0		Soup warmer, 161 F OK Walk-in cooler, 41 F OK Good, none noted. Note: Finish FRP finish on freezer door.

Ramirez Mexican Store & Tortilla Factory - 5105 Capitol Blvd Suite C-1

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Meat Market	11/14/2018	0	0	0		Raw chicken, display case, 38 F Raw beef, display case, 40 F No violations observed at time of inspection.

Jimmy John's - 1200 Cooper Point Ste 410

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/13/2018	0	0	0		Roast beef, prep top, 40 F Lettuce, prep top, 40 F Tomatoes, 3-door prep cooler, 39 F Roast beef, 3 door prep #2, 38 F Cucumber, walk-in cooler, 38 F Pepperoni, 3-door prep, #2 37 F No violations observed at time of inspection. Note: #21. Ensure all prepped items are chilled to 41 F in walk-in before placing in 3-door prep units. Excellent hand washing observed during inspection.

Ramirez To Go - 2400 HARRISON AVE NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/13/2018	0	5	5	#31- Food Properly Labeled	Cheese, 2-door prep, 41 F Ground beef, 4 door reach-in, 39 F Pico de-gallo, prep top, 40 F Tamales, freezer, (frozen) Sour cream, merchandiser, 36 F Rice, hot hold, 147 F Sani-bucket @ 200 ppm QUAT #31. REPEAT: Sour cream, misc. sauce and pico de gallo in merchandiser missing labels. All foods that are packaged must be properly labeled. Correction: Majority of other packaged items had labels, per PIC facility recently ran out of labels. Label items as soon as possible. NOTE: #16. Ensure cooled food items are stacked with lids on after reaching 41 F in the freezer. Pan bottoms should not be in direct contact with foods. NOTE: #21. Always chill sliced tomatoes in cooler after prepping, prior to stocking the prep line. NOTE: Inspected pest control reports during inspection (performed by Mathis).

Subway - 5595 Capitol Boulevard S

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/13/2018	0	0	0		Sliced tomatoes, chopped lettuce, prep fridge, 38-40 F Potato soup, steam table, 193 F Deli meats, under counter fridge, 37 F Turkey, walk-in cooler, 38 F Quat sanitizer, 300 ppm No item cited.

Grind, The - 201 TAHOMA BLVD SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	11/9/2018	0	0	0		Cream cheese in single door True Fridge, 41 degrees F 200 ppm bleach solution for separate between use storage of nozzle wipe & counter wipes. Discussed need to use test strips to verify cloths solutions are between 50-200 ppm. Note #47: Lids closed on dumpster, dumpster 1/2 full, but 8 bags of refuse on ground, recyclable dumpster lid. Discussed with Mr. Ritter so he can evaluate why bags not in dumpster, provide more recyclables dumpsters, if non-tenant dumping etc. If continues, violation points will be assigned to your operational report. From pre-opening inspection: Hand wash sink water pressure satisfactory. Note: Recommend a food grade tray with china matting for fridge storage of rinsed blender between uses if you are not storing on bottom shelf. Not using any other area for extra fridge or other storage.

Subway - 5729 Littlerock Road SE Suite 101

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/8/2018	5	5	10	#02- Food Worker Cards Current #34- Wiping Cloths Properly Used, Stored	Tomatoes, prep top, 39 F Meatballs, prep top steam table, 177 F Soup, steam table prep top, 200 F Chicken, prep top, 39 F Tomatoes, two-door prep, 36 F Cheese, walk-in, 40 F REPEAT #2: One food worker card (FWC) missing. All employees must obtain valid FWC within 2 weeks of hire. Correction: Obtain within 2 weeks. #34. Dish and sani-bucket sanitizer @ 150 ppm QUAT. QUAT sanitizer must be maintained between 150-400 ppm Corrected: Refreshed and tested at 200 ppm. Refresh every 2-4 hours.

Subway - 6541 SEXTON RD NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/8/2018	0	0	0		Lettuce, walk-in, 39 F Shredded cheese, prep top, 41 F Meatballs, prep top steam table, 165 F Chicken, prep top, 40 F Turkey, 2-door reach-in, 36 F Merchandiser ambient, 39 F No violations observed at time of inspection. NOTE: #4. Ensure all employees are washing hands for full 20 seconds, even during busy lunch hour(s). Using gloves at the register is discouraged- Remove gloves before ringing up a customer to help remind staff to wash hands in between handling money and making sandwiches.

Tumwater Chevron - 7160 Capitol Blvd SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/8/2018	0	0	0		Chicken in hot case, 153 F Hamburgers in hot display case, 149 F Contact sanitizer, 50 ppm Chlorine No item cited. Well maintained facility.

Little Caesars - 704 TROSPER RD SW #122

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/8/2018	10	5	15	#02- Food Worker Cards Current #17- Proper Hot Holding Temperatures #33- Potential Food Contamination Prevented	Shredded cheese, pizza prep, 38 F Sausage, pizza prep, 37 F Pepperoni, 2-door prep, 36 F Dough, walk-in, 39 F Cheese pizza, both warming cabinets, 131-133 F #2. One food worker card missing. All food workers must obtain a valid food worker card within 2 weeks of hire. Correction: Obtain within 2 weeks. #17. Cheese pizzas in both warming cabinets temped at 131-133 F. Potentially hazardous foods must be held at 135 F and above. Corrected: Pizzas were voluntarily discarded. Store has just begun using new time as a control system for items kept in the warming cabinets. Tags with discard times will be placed on individual items and discarded after 30 min. Ensure all items are tagged and discarded appropriately. #33. Bottled beverages stored directly under hand wash sink plumbing fixture, and directly adjacent (<18") to wash basin. Foods must be stored in a way that prevents contamination. Corrected: Items moved. Maintain 18" distance between basin and food items and do not store directly under sink plumbing fixtures.

IHOP #1732 - 1520 Cooper Point Road SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/8/2018	0	10	10	#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized #43- Nonfood-Contact Surfaces Maintained and Clean #48- Physical Facilities Properly Installed, Maintained, Cleaned	Sausage, hot hold on cook top, 137 F Gravy, 2-door vent reach-in, 37 F Gravy, steam table, 159 F Tomatoes, prep top, 39 F Chicken, (cooked), single door prep top, 36 F Soup, front steam well, 158 F Ware wash @ 50 ppm chlorine. Sani-bucket(s) @ 200 ppm QUAT. #42. Waffle maker observe with considerable food debris build-up. Food contact surfaces must be cleaned and maintained. Correction: Increase cleaning frequency. #43. "Batter fridge" observed with build up of wet and dried batter from pancakes and French toast. Non-food contact surfaces must be maintained and cleaned. Correction: Increase cleaning frequency. #48. Cook / steam line observed with considerable food debris and grease build-up on floors under equipment and on walls. Egg shells and food debris observed under equipment. Back beverage dispenser drain area observed with mold growth and moisture build up of cardboard boxes in dry storage and hallways, tile missing / damaged in mop sink. Facilities must be cleaned and properly maintained. Correction: Increase overall cleanliness and repair of facility. Address broken / damaged floor and mop sink tiles by developing a plan to repair. NOTE: Food safety behaviors among employees have significantly improved at this facility. Observed excellent hand washing during inspection. To continue overall cleanliness and further food safety measures, a cleaning schedule is highly recommended. Pull equipment away from walls, remove crates from floor and remove debris to facilitate cleaning on a regular basis. Note: Inspected pest records in response to 11/21/18 complaint. No pest activity noted within the last three months of inspection & treatment and none noted during inspection. Discussed complaint with manager. Continue with frequent cleaning and pest management. Pest control and inspections completed by Ecolab.

Pizza Hut #028295 - 5765 LITTLEROCK RD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/8/2018	0	5	5	#34- Wiping Cloths Properly Used, Stored	Ground sausage, pizza prep top, 36 F Shredded cheese, pizza prep top, 40 F Ham, pizza prep top, 38 F Rotini, walk-in, 35 F Cooked wings, (cold hold) wing street reach-in, 40 F Chicken wings, cook temp, 187 F #34. Several sanitizer buckets tested at <150 ppm QUAT. QUAT sanitizer must be held between 150-400 ppm. Corrected: Refreshed and tested at 300 ppm QUAT. NOTE: #42. All utensils & food contact surfaces must be washed, rinsed and sanitized at least every 4 hours (develop system for wing tongs.).

7-Eleven #34981 B - 6975 CAPITOL BLVD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Deli	11/7/2018	0	0	0		Cheeseburger, Hot Hold, 149 F Chicken, display case, 145 F Pico de gallo, condiment fridge, 39 F Sanitizer, 300 ppm quat No item cited. Well maintained facility.
Grocery	11/7/2018	0	0	0		Sandwiches, open display case, 35 F Walk-in cooler, 37 F No items cited.

Avenue Espresso - 19810 OLD 99 HWY SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	11/6/2018	0	5	5	#32- Insects, Rodents, Animals Not Present; Entrance Controlled	2-door reach-in, 38 F Left side TRUE, 36 F DW sanitizer, contact Sanitizer 50 ppm chlorine. Rt. Side Kehinator, 37 F #32: The entry of wasps must be prevented and controlled.

Bailey's IGA - 10333 State Highway 12 SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/6/2018	0	8	8	#30- Proper Thawing Methods Used #34- Wiping Cloths Properly Used, Stored	Chicken, cooked, 196 F Burrito's, HH case, 153 F Crab salad, cold display case, 37 F Cheese, walk-in, 39 F #34. Sanitizer for dishwashing and contact sanitizing at > 400 ppm chlorine. Must be 50 ppm chlorine. (CDI) Corrected. #30. Several vacuum sealed packages of sliced pork loin thawing at room temperature. Must thaw these in refrigerator. Moved to Walk-in. (CDI) Corrected.

Grandmound AM-PM - 19705 Old Highway 99 SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/6/2018	0	0	0		Cheeseburger, hot hold case, 148 F Sliced tomatoes, top of condiment fridge, 37 F Contact Sanitizer, 200 ppm QUAT No items noted. Well maintained facility.

Subway - 9920 Highway 12

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/6/2018	5	7	12	#02- Food Worker Cards Current #34- Wiping Cloths Properly Used, Stored #48- Physical Facilities Properly Installed, Maintained, Cleaned	Meatballs in sauce, steam table, 157 F Sliced tomatoes and lettuce, top of prep, 38 F Ham, walk-in cooler, 38 F #34. Contact sanitizer and sanitizer at inadequate strength of less than 100 ppm quat. Have the dispenser serviced as soon as possible to produce sanitizer at 200-300 ppm quat. #48. Unknown nature of liquid on floor by walk-in freezer. Must be properly cleaned up and source eliminated. #2. FW cards unavailable for review.

Arirang Asian Market - 7940 MARTIN WAY E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/5/2018	0	15	15	#31- Food Properly Labeled #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Kim Chi, walk-in, 41 F Bean sprouts, walk-in, 41 F Frozen section- frozen. #40. Absorbent materials improperly used. Newspaper, cardboard, unsealed wood in use, in food preparation and storage. Correction: Provide and use smooth, easily cleanable and non-absorbent food and non-food contact surfaces. Correction: Seal wood remove newspaper and cardboard. #41. Sanitizer, chlorine, greater then 100 ppm (greater then 200 ppm). Correction: Use sanitizer test kit to verify proper strength. #31. Improper labeling. Frozen fish, in house packaged, un labeled. Correction: Ensure all foods are properly labeled. CDI- labeled. Notes: #19. TAC starts when temp control stops. #32. Use professional pest control for commercial application. #47. Ensure no lid / easy-open trash provided.

REVEL LACEY - 333 HOH ST SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	11/5/2018	0	5	5	#44- Plumbing Properly Sized, Installed, and Maintained	Milk, under counter unit, 39 F #44. Plumbing improperly functioning. Dish machine use caused floor sink overflow. Correction: Repair and maintain. (CDI- Tech Repairing). Note: Provide hand wash sign at each hand wash sink.
Food Service Establishment	11/5/2018	20	5	25	#02- Food Worker Cards Current #21- Proper Cold Holding Temperatures #23- Proper Consumer Advisory Posted #29- Adequate Equipment for Temperature Control	Spaghetti noodles, out of ice onto counter, 47-49 F Noodles, walk-in, 41 F Tomatoes, prep top #2. Food worker cards unavailable upon request. Correction: Ensure valid WA FWC are available upon request. #21. Improper cold holding of potentially hazardous foods. Noodles in iced cold holding unit 47-49 F Correction: Maintain potentially hazardous food in cold holding at or below 41 F. (CDI- rapid chilled). #23. Consumer advisory absent on menus. Correction: Provide reminder and disclosure statement . #29. Inadequate equipment for temperature control. Steam unit converted to cold hold unit, utilizing ice, not mechanized. Correction: Provide mechanized cold holding unit. (Submit spec sheet for approval before install). NOTE: #42. Ensure ALL parts of food slicer are properly cleaned.

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	11/5/2018	5	8	13	#02- Food Worker Cards Current #33- Potential Food Contamination Prevented #46- Toilet Facilities Properly Constructed, Supplied, Cleaned	Spinach and Kale, 1-door reach-in, 39 F Spinach, prep unit bottom, 40 F Kale, prep unit top, 39 F #33. Food not protected from contamination during storage. Food 9pkg'd) stored on floor. Correction: Properly store food 6" inches or greater off floor. Additional shelving recommended. #2. Food worker cards unavailable upon request. Not on site. Correction: Maintain valid WA FWC, have available on site upon request. #46. Sanitary napkin receptacle absent in restroom. Correction: Provide. Note: Seal shelving wood, all components. Ensure handles are stored out of product . Move shelving may be required.

El Taco Amigo 3 - 3720 PACIFIC AVE SE-Commissary

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Mobile Food Unit	11/5/2018	20	0	20	#21- Proper Cold Holding Temperatures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit	Lettuce, prep unit top, 40 F Cottage cheese, prep unit bottom, 39 F Raw chicken, standing 1-door, 47 F Chicken, hot hold steam unit, 151 F Rice, hot hold steam unit, 147 F #21. Improper cold holding of potentially hazardous food. Raw chicken in standing upright unit 47 F Correction: Maintain PHF in cold holding at or below 41 F. Minimize time out of unit. Consider, pre-portioning. (CDI- rapid chill). #26. Not in compliance with permit requirements. 1) Fresh water tank drain hose, increased diameter required. 2) Use of Subway for seating required form.

Dairy Queen - 611 Lilly Road SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/5/2018	0	0	0		Chicken, cooked, 165-171 F Hamburger, cooked, 155-178 F Contact sanitizer, 200-300 ppm QUAT Tomatoes, sliced, top of prep, 38 F No items cited. Very well maintained facility.

Arirang Asian Market - 7940 MARTIN WAY E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores and Confectioneries	11/5/2018	5	5	10	#22- Accurate Thermometer Provided for PHF #33- Potential Food Contamination Prevented	Rice noodles, display cooler, 40 F Tofu, walk-in display, 41 F #22. Thermometer absent in cold holding merchandiser. Correction: Provide and use. #33. Potential contamination during display and customer use. Customers allowed to self-serve tofu from bucket in walk-in display. Correction: Prevent potential contamination, cease customer self help. Discussed alternate methods of PIC assist.

Safeway #543 - 4700 Yelm Highway SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Deli	11/5/2018	0	5	5	#34- Wiping Cloths Properly Used, Stored	Chicken, cooked 177 F Chicken tenders, hot hold, 159 F Potato salad, display case, 40 F #34. Sanitizer in spray bottles at >400 ppm. Must be at 200-300 ppm quat. Have dispenser serviced, calibrated to correct the concentration.

Carl's Jr. - 3816 Pacific Avenue SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/5/2018	30	5	35	#02- Food Worker Cards Current #18- Proper Cooking Time and Temperature; Proper Use of Non-Continuous Cooking #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Sliced tomatoes, walk-in, 39 F Large hamburger, cooked, 155 F #2. Employees with expired FW cards. Obtain renewed cards. #18. Final cooked temperature of raw chicken at 160-163. Must be 165 or more. Corrective action: Time of cooking increased to raise cook temperature. #41. Sanitizer prepared for dishwashing was improper. Must be at 200-300 ppm quat. Test with test paper when preparing.

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	11/2/2018	0	0	0		Tomatoes, prep top, 38 F Tomatoes, 2-door prep, 40 F Mushrooms, hot hold, 148 F Burger, cook temp, 181-187 F Milk shake mix, milk shake machine, 38 F Shredded lettuce, walk-in cooler, 38 F Sani-bucket @ 200 ppm QUAT Sani-bucket @ 100 ppm Chlorine No violations observed at time of inspection. Note: Inspected back flow device on beverage dispenser, inspection tag present and up to date. Note: Excellent hand washing observed during inspection.

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	11/2/2018	35	5	40	#16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Chicken, cooked, 165-179 F Salmon, sushi prep fridge, 37 F DW machine and contact sanitizer, 50 ppm #16. Soft shelled crab, small chicken pieces cooling in top of prep fridge and at greater than 4 inches deep. Corrective Action: Reduced to 2 inches food depth and cooled in walk-in. Similar chicken and shrimp tempura being cooled in small merchandiser also moved to walk-in cooler. #21. Overall temperature in prep fridge and merchandiser at 42-47 F, due to cooling cooked foods. #41. Pans and pots washing must not take place in food prep sinks. Wash all equipment in 3 compartment sinks or dish machine.

Subway - 1001 COOPER POINT RD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Establishment	11/2/2018	5	5	10	#02- Food Worker Cards Current #34- Wiping Cloths Properly Used, Stored	Tomatoes, prep line, 38 F Spinach, prep line, 40 F Meatballs, hot held prep line, 170 F Merchandiser, ambient, 32 F Soup #1 steam well, 156 F Soup #2 steam well, 158 F Roast beef, walk-in 38 F #2. Three food worker cards missing. All employees must obtain valid food worker cards within 2 weeks of hire. Correction: Obtain food worker cards within 2 weeks. Ensure all employees are aware of where the food worker cards are located. #34.REPEAT: Sani-bucket tested at 450 ppm QUAT, no sani-bucket provided on front prep line. QUAT sanitizer must be held between 150-400 ppm, and sanitizer must be available at all prep areas. Correction: Refresh sanitizer more often (every 2-4 hours) and provide sanitizer bucket at front prep line. This is a repeat violation. NOTE #16. This facility cools meatballs and soups at the end of the day. Ensure that these foods are cooled properly using the 2", uncovered method (discussed this process with PIC), ensure all employees are aware of correct procedure.

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	11/1/2018	20	0	20	#02- Food Worker Cards Current #06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures	Fettuccini noodles, 2nd and bottom cold drawers, 44-45 F Shrimp, cold drawer, mid drawers cook line, 38 F Cheese, ice bar cold hold, 39 F Salad (to-go), under counter reach-in bus station 42 F Chicken, cook temp, 179 F 1/2 & 1/2, bar side wait station under counter, 42-43 F Spinach, ice bar, 41 F Marinara, cook-line hot hold, 183 F Salad, in hopper, 41 F Chicken (#2) cook temp, 198 F #2. Twelve food worker cards expired, 1 learn 2 serve certificate. All food workers must obtain a valid food worker card within 2 weeks of hire from an approved program, (i.e. WA State / County). Correction: Obtain within 2 weeks. Consider alphabetical physical card organization to facilitate more efficient inspection. #6. Blender parts / assorted plastic bar ware observed in bar hand wash sink. Hand wash sinks must not be used for purposes other than hand washing (risk of cross contamination). Corrected: Wares removed, discuss with bar staff at next shift. REPEAT #21: Several foods above 41 F in wait-station under counter reach-in, bar side wait-station and cook-line cold drawer (salads @ 42 F, 1/2 & 1/2 @ 42-43 F, Fettuccini noodles @ 44-45 F All potentially hazardous foods must be held at 41 F and below. Corrected: Salads moved to walk-in to chill, units adjusted onsite. Monitor internal temperatures to verify unit is functioning properly. NOTE: #5 Line cooks using plastic disposable gloves over "hot gloves" (material) during food prep. No cross-contamination observed during inspection, but will discuss with supervisor to evaluate risk and determine possible alternatives. Discussed providing tongs holder for salad hopper to prevent handle surface from touching salad.

Glenda's - 901 Binghampton Road

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	11/1/2018	15	5	20	#22- Accurate Thermometer Provided for PHF #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #34- Wiping Cloths Properly Used, Stored	Kenmore Combo Fridge/Freezer, Fridge area, Chocolate milk, smoothie blend, 35-38 F Beverage-Air, under counter fridge, half & half, 36 F Both have monitoring thermometers that are accurate. #34. Nozzle wipe cloth-no bleach chlorine detected on it. Not stored in bleach solution between uses- provide shallow container with bleach chlorine solution for between use storage of nozzle wipe cloth. Counter wipes bucket solution 150-200 ppm- has bleach test strips- cloth stored there. Set counter wipes bucket someplace other than 3rd compartment sink and set up sanitizing solution in 3rd compartment sink. #22. Food probe therm read 22 F while my TC#18 read 35 F. Discussed how to calibrate- calibrate / provide accurate food probe thermometer. #26. No restroom agreement for 2018 submitted yet so no permit issued. Provided restroom agreement form. Complete and submit by 11/8/18. If not a re-inspection will occur that will have a $200.00 fee associated with it. NOTE: #31. Muffin freezer (individual) lack labels. Mckensie did not know if / where binder was located with label information. Provide such if you are re-packaging "from bulk" muffins from Costco. McKensie, new at the facility, did not know where bottled water purchase and waste water pumper receipts kept. Please inform staff where located.

Toto's Wok Teriyaki - 6020 Pacific Avenue SE Suite A

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/1/2018	75	12	87	#04- Hands Washed As Required #17- Proper Hot Holding Temperatures #19- No Room Temperature Storage #29- Adequate Equipment for Temperature Control #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable #48- Physical Facilities Properly Installed, Maintained, Cleaned	Cabbage, prep unit top, 39 "F Chicken, merchandiser, 54 F (cooling) Egg roll, reach-in, 54 F Pot sticker, reach-in, 52-54 F Kim Chi, reach-in, 39 F Cabbage, from counter to reach-in, 54 F Fried rice, metal bowl top steamer insert, 129 F Chicken, merchandiser, 40 F #4. Improper hand washing. Employee washed hands in food prep sink Correction: Properly wash hands in approved hand sink only. Prevent potential contamination. 17. Improper hot holding of potentially hazardous food. Metal mixing bowl, with lid on, placed on top of hot hold unit. (bowl with lid atop insert w/ lid inside steam table) Fried rice 129 F (CDI-voluntarily discarded). #19. Room temperature storage of potentially hazardous food. Cabbage in plastic container on counter moved to reach-in. Same with egg roll and pot sticker ( 52-54 F) Correction: Maintain potentially hazardous food at or below 41 F or 135 F or greater or utilize time as a control. (CDI- rapid chill). #29. Inadequate equipment for temperature control. Merchandiser unit used to store and to cool open foods. Correction: Do not use merchandiser to store open food, do not use to cool. Use only for storing commercially packaged products. Replace unit with commercial refrigerator. #40. Food and non-food surfaces improperly constructed, not cleanable. Unsealed (defaced) laminate under rice cooker, cardboard on shelving. Correction: Provide smooth, easily cleanable, non absorbent surfaces. Remove cardboard. #48. Physical facilities not properly maintained. Correction: Clean under equipment, remove items from under bottom shelves (6" off ground).

SPSCC Cafe' - 2011 MOTTMAN RD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	11/1/2018	10	5	15	#21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored	Milk, 2-door prep cooler, 44 F Milk, (in process/use), 47 F Milk, 2-door upright reach-in (outside container) 41 F Soup, hot hold steam well, 158 F String cheese, display case, 37 F Ware wash, @ 170 F Sani-bucket, @ 200 ppm QUAT #21. Milk in 2-door prep cooler / reach-in between 44-47 F. Potentially hazardous foods must be held at 41 F and below. Correction: Adjust unit immediately and monitor internal food temperatures. Repair if needed. Provide inspector with verification adequate temperatures have been reached via phone or email. Milk @ 47 F moved to back reach-in. #34. Several wiping cloths stored on counter tops. Wiping cloths must be stored in sanitizer when not in use. Corrected: Cloths moved to buckets. Discussed moving sani-bucket to floor so it is more accessible to employees. Note: #44. Ice machine debris / lint building up in drain. Increase cleaning frequency. Note: #48. Hand wash sign missing from employee bathroom (bathroom is shared campus bathroom). Speak with maintenance to post sign directing employees to wash.

Giddy-Up Coffee Corral - 724 Sussex Ave East

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	11/1/2018	10	0	10	#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit	#26: No agreements for restroom use and service area for 2018. Provide / Submit agreements by November 8, 2018 or re-inspection will occur with a fee.

Target #607 - 2925 Harrison Ave NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores and Confectioneries	10/31/2018	0	0	0		Crema, walk-in 33 F Milk, dairy cooler, 36-37 F Chicken, Display cooler, 33 F Kombucha, Kombucha display unit, 39 F Yogurt, yogurt / dairy cooler, 33 F Bacon, meat display, 34 F Sour cream, dairy display, 35 F No violations observed during inspection.

Vic's Pizzeria - 233 Division Street NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/30/2018	0	0	0		Tomatoes, pizza prep top, 34 F Spinach, prep top, 32 F Chicken, 3 door prep, 40 F Tomatoes, walk-in, 36 F 1/2 & 1/2, salad prep, 40 F Cheese, 1-door upright, 39 F Tomatoes, 2-door upright prep, 40 F First inspection after ownership change No violations observed at time of inspection. Note: #9. Ensure all lemons are rinsed properly prior to squeezing for lemonade. Note: Inspected transport van for prepped materials going to other store.

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

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/30/2018	25	5	30	#16- Proper Cooling Procedures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Beans, hot hold pot, 171 F Par cooked chicken, 2-door reach-in, 39 F Lettuce, 2-door reach-in, 37 F Noodles, prep unit bottom, 37 F Cole slaw, prep unit top 35 F #16. Improper cooling, Rice in rice pot in prep cooler 6-8 inches & covered, cooled in prep unit. Correction: Cool by approved methods only. Prep cooler not approved for cooling, use approved commercial refrigerator for cooling, or cool by other method(e.g. ice bath time and temperature). CDI- vol. discarded. #41. Improper ware washing. Two basins used, no sanitizer used. Correction: Properly wash, rinse, sanitize and air dry. NOTE: #48 Office converted to food storage and dry prep room. Locate personal items to prevent potential contamination.

Thai House - 909 SLEATER KINNEY RD SE #14

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/30/2018	35	3	38	#01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #16- Proper Cooling Procedures #43- Nonfood-Contact Surfaces Maintained and Clean	Chicken, cooked 173 F Rice, HH 175 F #1. PIC could not describe proper cooling methods for cooked PHF's. #2. Some FW cards expired. Obtain renewed cards in 2 weeks. #16. Cooked rice ribbon noodles cooling at 4 inches food depth & covered. Must cool at 2 inches food depth, uncovered. Corrected. (CDI). #43. Interior surface of prep fridge top has food grime accumulation. Clean and sanitize daily.

Tofu Hut Asian Fusion Restaurant - 4802 PACIFIC AVE SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/29/2018	75	13	88	#04- Hands Washed As Required #06- Adequate Handwashing Facilities #16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures #23- Proper Consumer Advisory Posted #29- Adequate Equipment for Temperature Control #37- In-use Utensils Properly Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Rice, plastic container (in reach-in), 45 F Tofu, prep table 2, top, 40 F Bean sprouts, TRUE 1-door, 45 F Noodles, TRUE 2-door reach-in, 37 F #4. Improper hand washing. Employee washed gloved hands in food prep sink, employee washed for less then required 20 seconds. Correction: Properly wash hands at a properly stocked approved hand sink with soap and warm water for required 20 seconds. (CDI- rewashed) as required when required. #6. Inadequate hand washing facilities. Kitchen hand sink absent paper towels. Correction: Maintain hand sinks, stocked at all times. #16. Improper cooling. Peanut sauce (PHF), cooled covered at depth greater then 2 inches. Rice cooked 10/28/18 45 F in plastic container. Per employees, cooled covered in prep unit. Correction: Cool by approved methods only in equipment approved for cooling. If using shallow pan method us approved under counter unit, ensure food is 2 inches or less in depth, uncovered, until 41 F or lower is obtained (CDI- Vol. discarded). #21. Improper cold holding of potentially hazardous foods, sprouts in 1-door TRUE unit 45 F Correction: Ensure potentially hazardous food in cold holding is maintained at or below 41 F. (CDI- rapid chilled) #23. Improper consumer advisory. Both the advisory and reminder statement absent on menu/s for items that can be cooked to order (e.g. eggs and fish) Correction: Provide consumer advisory as required. #29. Inadequate equipment for temperature control. 1-door TRUE unit ambient 45-55 F. Cold hold prep unit used as cooling device. Correction: Ensure equipment is properly functioning, recommend taking temperatures multiple times daily. Use equipment as designed, cold hold prep units may not be used to cool, use approved under counter unit to cool. #37. Utensils stored in standing water (67 F). Correction: Properly store utensils (methods reviewed). #41. Chlorine sanitizer greater then 100 ppm. Correction: Use test strips to validate sanitizer strength.

Wagner's Bakery & Deli - 1013 Capitol Way S

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/26/2018	15	0	15	#02- Food Worker Cards Current #21- Proper Cold Holding Temperatures	Cheese cake case, 38 F OK Curved- glass sandwich case <40 F OK 2 soups in warmer, 148-153, OK #21. Top of sandwich open-top cooler, foods (sl. beef, sl. tomato) are 49-54 F. The maximum is 41 F. Food on top moved to working cooler, Call inspector when repaired. Thank you for the daily temperature readings, but take afternoon readings (say, 3PM) not morning readings, afternoon more accurate. #2. Expired food worker cards. Correction: Obtain current cards by November 10, 2018.
Bakery	10/26/2018	0	0	0		All coolers including Deli cooler in bakery area, foods were 40 F or less. OK Note Only: #33. In hall outside worker break room, paper boxes of empty containers like for cheese cake are directly on floor. Place on shelf or crate 6" off floor. Per PIC Susan 10/30/2018 Those metal cheesecake pans were bought at auction months ago and may never be used; says they would be washed if ever used. DM.

Dancing Goats Coffee Bar - 4219 6th Ave SE Suite A

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/25/2018	0	0	0		DW sanitizing rinse, measured 163 Sandwich Display Case, 37 F Tomatoes, sliced, top of prep, 37 F Under counter milk fridge, front, 38 F Tall 2-door reach-in, 36 F Contact Sanitizer, 50 ppm chlorine. No items cited. Well maintained establishment

Koibito Japanese Restaurant - 1707 Harrison Avenue NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/25/2018	50	15	65	#04- Hands Washed As Required #19- No Room Temperature Storage #33- Potential Food Contamination Prevented #34- Wiping Cloths Properly Used, Stored #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable	Chicken breast, cook temp, 195 F Cabbage, counter top, 57 F Fresh water chestnuts, 3-door prep, 34 F Diced tomatoes, prep top, 36 F Miso Soup, hot hold, 187 F Rice, walk-in, 41 F Rice, rice cooker, 183 F Cooked shrimp, sushi cooler, 138 F Sushi rice, rice cooker, 137 F Eel, 1-door sushi prep cooler, 39 F REPEAT #4. Employee observed washing hands in 2 compartment pre-wash sink & 2 compartment pre-wash sink stocked with soap and paper towels and being used for dishes. Hand washing may only occur at designated Hand wash sinks, non-HW sinks cannot be stocked with soap and paper towels. Corrected: Employee directed to wash at proper sink, soap and paper towels moved. Place a "NO HANDWASHING" sign above sink to prevent future issues. This is a repeat violation. REPEAT #19. Chopped cabbage mix stored on counter top at 57 F. Potentially hazardous foods must be held at 41 F or below. Corrected: Cabbage prepped recently at room temperature, cabbage moved to walk-in to chill. #33. Raw salmon being processed stored in Styrofoam cooler on floor during prep. Employee medications stored on shelf above food prep area / counter top. All foods must be protected from contamination, stored at least 6 inches off the ground. Employee medications must be stored away from all food prep areas. Corrected: Salmon moved to counter top, medication moved to employee personal storage area. #34. Several wiping cloths stored on counter top, kitchen sanitizer tested >200 ppm Chlorine. Wiping cloths must be stored in sanitizer when not in use. Chlorine sanitizer must be between 50-100 ppm. Corrected: Cloths moved, sanitizer refreshed & tested at 100 ppm. #40. Single use plastic Ziploc bags with obvious signs of wear used to store foods. Food contact surfaces must be cleanable & durable. Correction: Use food grade containers to store foods, or limit Ziploc bag use to a single use and then discard. NOTE #19. Sushi rice in cooker at sushi bar at 137 F. Currently rice is cooked at 10:00 AM and again at 3:00 PM Sushi rice held below 135 F MUST be discarded after 4 hours (time as a control method). Discussed process with sushi chef. Rice will now be cooked at 10 AM and 2 PM, and remaining rice will be discarded. Provide a written procedure at sushi bar so all employees are aware , and mark each batch of rice with discard time. NOTE: Sushi chef very knowledgeable on food safety & will facilitate Sushi Rice time as a control method. Great improvements have been made at the Sushi Bar since previous inspection. RE-INSPECTION REQUIRED: A re-inspection of this facility will occur within 14 days of inspection. At that time ALL violations observed must be corrected. Note: Knife holder at Sushi bar not cleanable, replace as soon as possible (magnetic strip ) within 2 weeks. Re-Inspection: Re-InspectionDate: Nov 08, 2018 Results: Re-inspection completed following 10/25/18 inspection. #4. No hand washing occurring in pre-rinse sink. Soap, paper towels, removed, no hand washing sign in place. #19. No food stored at room temperature. Excellent use of time as a control for sushi rice observed. Sushi chef(s) using time as a control log for discard times very well. #33. All foods stored up off the ground at least 6". #34. All wiping cloths stored in sanitizer when not in use, chlorine sanitizer tested at 100 ppm. #40. Ziploc bags being used only ONE time. Monitor kitchen staff regularly to ensure this continues. Majority of food items now being stored in plastic containers. Note: Knives at sushi bar now stored on magnetic strip. Note: Facility has made excellent progress since last inspection. Continue frequent cleaning as you move forward. Will discuss plan for coving replacement under 2-comp rinse sink at next inspection. Thank you for making the required changes.

McCoy's Tavern - 418 4th Avenue East

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Tavern	10/25/2018	0	0	0		2-door slider, lemons, limes 39 F Ok No perishables. Good, none noted Note: Soap at bar hand sink low, will refill.

Subway - Capital Mall Food Court #4

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/25/2018	5	0	5	#02- Food Worker Cards Current	Meatballs, steam well, 168 F Soup, steam well, 171 F Sliced tomatoes, prep top, 36 F Tuna, prep top, 36 F Lettuce, prep top, 40 F Roast beef, walk-in, 40 F Sani-bucket @ 200 ppm Sink sanitizer, 400 ppm QUAT Front merchandiser, ambient, 36 F #2. Two food worker cards (FWC) missing, three expired. Employees must obtain valid FWC within 2 weeks of hire. Correction: Obtain within 2 weeks.

Wendy's #111 - 2427 HARRISON AVE NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/25/2018	5	7	12	#02- Food Worker Cards Current #34- Wiping Cloths Properly Used, Stored #48- Physical Facilities Properly Installed, Maintained, Cleaned	Sliced tomatoes, prep top #1, 36 F Lettuce, prep top #1, 40 F Frosty mix, frost machine (front), 33 F Salad, 1-door prep cooler, 41 F Chicken nuggets, hot hold, 141 F Beef patty, cook temp, 163-167 F Chili, front hot hold, 173 F Sliced tomatoes, walk-in, 34 F Frosty mix, back frosty machine, 34 F Sliced tomatoes, prep top #2, 38 F Salad, 1-door prep #2, 40 F Chili, hot hold, back, 183 F REPEAT#2: Three food worker cards (FWC) missing, 2 expired. All employees must obtain a valid FWC within 2 weeks of hire. Correction: Obtain within 2 weeks. #34. Sanitizer in 3 comp sink and all sani-buckets @ 0 ppm QUAT. QUAT sanitizer must be between 150-400 ppm. Corrected: Sanitizer refreshed and tested at 300 ppm. Increase sanitizer replacement frequency. #48. Hand wash signs missing from one restroom. Hand wash signs must be posted in bathrooms, directing employees to wash. Correction: Obtain and hang signs NOTE 48: Floor tile still covered with plywood, work order still in process per PIC. NOTE: Discussed two recent complaints regarding possible holes in condiments from rodents and replacement of salad to cooler after serving to customer. PIC demonstrated that box cutter can scrape condiments tops when opening boxes- Will instruct employees to discard damaged containers. Will discuss salad / food disposal after purchase.

Zoe Juice Bar - 120 TURNER ST NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment - Specialty Drinks	10/24/2018	0	5	5	#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized	Bottled Juice, Customer Access Cooler, 38 F OK Open-top cooler, Spinach, 38-39 F #42. Per PIC, juicer is not sanitized except evenings. Starting Immediately, Juicer must be disassembled, Washed, Rinsed and Sanitized every 4 hours of use. Inform owner of this and put into written policy @ store. Note: #1. Putting juicer in cooler after use can be done to delay 4 hour cleaning time. Note: #2. "Field-Trimmed" Kale, no refrigeration required. Note: #3. Purchase ice scoop holder (Removable).

Marina Shell Food Mart - 724 E State Street

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/24/2018	5	0	5	#02- Food Worker Cards Current	Sliced tomato, self-serve, 39 F OK Wrapped burgers, hot case, 144 F OK Hot dogs, minimum, 145 F OK #2. Worker's food handler card expired 3 weeks ago. Obtain a copy of current card by November 7, 2018. Note: Purchase another pump soap dispenser for kitchen hand sink.

Starbucks - 1301 Yelm Highway SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/24/2018	10	3	13	#06- Adequate Handwashing Facilities #46- Toilet Facilities Properly Constructed, Supplied, Cleaned	Open display case, 33 F Under counter food fridge, 37 F Milk, front under counter fridge, 39 F 2-door reach-in cooler, 36 F DW machine sanitizer rinse, 171 #46. Restroom doors must have devices to make them self-closing. Correct this within 2 weeks. #6. Front hand washing sinks MUST have hand wash instructional signs. Correct within 2 weeks.

Oly Grind, The - 2030 MOTTMAN RD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	10/23/2018	10	0	10	#06- Adequate Handwashing Facilities	Milk, upright Atosa 41 degrees F Chlorine sani-bucket at 100 ppm REPEAT #6: Handwash sink full of decor/non-food items at beginning of inspection. Hand wash sink must be clear and readily accessible for use. Corrected: Items moved. Repeat violation. Note #2: Food worker cards must be obtained from approved source (Thurston County or other WA State County). Note: Per 03/20/2018 pre-opening letter, wooden supports under sink table must be sealed. Note: Business name changed to "The Oly Grind" Note: Hand wash water temperature very high (144 degrees F) consider turning down for employee comfort (mixing valve present).

Villa Grove Foodliner - 9200 LITTLEROCK RD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment (Deli)	10/23/2018	25	0	25	#17- Proper Hot Holding Temperatures	Sausage, walk-in, 41 F Cooked chicken, hot case, 128 F Water, reach-in (3-door not currently used for retail food), 39 F #17. Several items in hot case below 135 F (chicken at 128 F, pot stickers @ 127). Potentially hazardous foods must be held at 135 F or above. Corrected: All out of temp foods voluntarily discarded, unit adjusted. Food items only held for 2-3 hours per PIC. If you would like to use time as a control please develop and submit written plan. Until then monitor foods and adjust unit as needed. NOTE: #47. Continue to monitor and maintain back area (garbage, dumpster, keeping vegetation cut down to prevent pests etc.). Per 8/23/18 pre-opening letter, please continue ONLY using pizza oven for re-heating food items. Griddle and fryer will only be approved for use after additional review / inspection. Note: Replacement of corrugated plastic in kitchen currently on maintenance schedule.
Food Service Establishment (Grocery)	10/23/2018	0	0	0		Milk, dairy case, 37 F Cheese, True Merchandiser, 41 F Cheese round mini's, Pepsi Merchandiser, 37 F No violations observed at time of inspection.

Martin Way Diner - 2423 4th Avenue East

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/22/2018	25	0	25	#04- Hands Washed As Required	Chili, steam table, 175 F Beef, cooled in walk-in, 38 F Hamburger, cook, 188 F DW machine sanitizing rinse, 50 ppm chlorine Contact sanitizer, 50 ppm chlorine Pastry case, 38 F #4. Employee did not wash hands before charging gloves after handling raw oysters and raw hamburgers.

Olympia Senior Center - 222 N Columbia Street

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/19/2018	0	0	0		Bagged cabbage in walk-in cooler, 38 F OK New 2-door cooler, coffee area, 40 F (no foods requiring refrigerator). OK Good, None noted. Note: Right after lunch, leftovers 90-118 F were trayed , then placed in walk-in cooler until 41 F, (per PIC). Then sealed and frozen. Note: Kitchen evaluated for future catering food preparation.

Whitewood Cider - 728 4TH AVE E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Establishment - Tap Room	10/19/2018	0	0	0		Cider, under counter cooler, 39 F OK Good, none noted.

Stellar Juices - 623 SE 5TH AVE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/19/2018	10	0	10	#06- Adequate Handwashing Facilities	Kale, open top cooler, 38 F OK REPEAT #6: As required on August 30th inspection, Install paper towel dispenser. Do this within 2 weeks. Note: A probe thermometer is required to temp incoming food and open top cooler bins. (41 F max). Dial or electronic OK. Obtain within 2 weeks. Verify when completed.

Wayside Cafe, The - 609 S CAPITOL WAY S

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/19/2018	5	5	10	#02- Food Worker Cards Current #34- Wiping Cloths Properly Used, Stored	Mac & Cheese, Warmer, 153 F OK Sliced tomatoes, (R) open top cooler, 37 F OK Tofu, walk-in cooler, 38 F OK #2. One counter worker had expired Food Worker Card. Obtain current card and obtain copy by November 2, 2018. #34. No sanitizer in rag bucket. Corrected, May have been hose kink.

Jimmy John's #2745 - 901 UNION Ave SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/19/2018	0	0	0		Tomato slices, open top nearest door, 39 F OK Tomato slices, open top furthest from door, 40 F OK Walk-in, meat chubs, 39 F Ok Good, none noted.

Cascadia Homebrew - 211 4th Ave E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Tavern	10/12/2018	0	10	10	#32- Insects, Rodents, Animals Not Present; Entrance Controlled #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	No perishables found. OK #32. Very small 1/2 dozen flies in back 3 compartment sink area, Including restroom. Control flies. Only use insecticides that say "ok to use in commercial kitchen" or "ok to use near food production areas". #41. No bleach (chlorine) detected in dishwasher final rinse. 50-100 ppm is required. Correction: Very weak "full-strength" bottle removed; proper full strength bottle (bleaches test paper) Corrected. #41. Bartender had no chlorine test paper- purchase and test for 50-100 ppm.

Chuck E Cheese - Capital Mall

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/11/2018	10	5	15	#02- Food Worker Cards Current #21- Proper Cold Holding Temperatures #37- In-use Utensils Properly Stored #48- Physical Facilities Properly Installed, Maintained, Cleaned	Salad bar lettuce, salad bar, 41 F Pizza, hot hold bar, 166 F Diced ham, upright 1-door reach-in, 38 F Diced ham, walk-in cooler, 37 F Butter / oil mixture, on ice, 36 F Ranch dressing, salad prep cooler, 40 F REPEAT #2. Seven food worker cards missing. All employees must obtain a valid food worker card within 2 weeks of hire. Correction: Obtain valid FWC's within 2 weeks. This is a repeat violation. REPEAT #21. Several items in middle section of pizza prep top above 41 F. Chicken @ 45 F, ground beef @ 43 F, bacon @ 43 F. All potentially hazardous foods must be beld at 41 F and below. Correction: missing insert in section to R of middle allowing cold air to escape, all foods in plastic inserts. Missing insert was replaced and unit tops closed. Monitor internal food temperatures (3 items mentioned above the only items out of temp), adjust or repair unit if necessary. #37. Ice scoop stored on top of ice maker. In use utensils must be stored in a way that prevents contamination. Corrected: Scoop moved into storage container. #48. Hand wash sink (1 of 3), and men's bathroom missing hand wash sign. Correction: Obtain and hang. Note: New soap dispenser for hand wash sink in front prep area on order with Ecolab.

Subway - 5750 RUDDELL RD SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/11/2018	0	0	0		Sliced tomatoes, shredded lettuce left prep, 37 F Tuna salad, right prep, 38 F Soup, steam table, 195 F Chopped beef, walk-in, 38 F Contact sanitizer, 200 ppm quat Meatballs in sauce, steam table, 147 F Under counter fridge, 26 F No items cited.

Tumwater Lanes & Grill - 204 West T Street

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/11/2018	0	0	0		Sliced tomatoes, top of prep, 38 F Chicken salad, top of prep, 34 F Chili, cooker, warmer, 193 F Contact sanitizer, 50 ppm chlorine, No items cited.

Character's Corner Bar - 6620 Sexton Road NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/10/2018	20	5	25	#06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored	Soup, hot hold well, 197 F Tomatoes, sandwich prep top, 40 F Roast beef, sandwich prep cooler, 40 F Sliced potatoes, 2-door reach-in cooler, 40 F 1/2 & 1/2, 3-door Victory upright, 44 F Cheese, in walk-in, 46 F Shredded carrots walk-in, 43 F Cabbage, walk-in 43 F Soup in walk-in, 50 F Bar ware wash @ 100 ppm chlorine Kitchen ware wash @ 169.1 F #6. This facility lacks a hand wash sink in the food preparation area- employees currently using 3-comp sink for hand washing. Dedicated hand wash sinks are required to prevent cross-contamination. Correction: Contact inspector within 2-weeks to discuss installation timeline. REPEAT #21. 1/2 & 1/2 and butter milk in 3-door Victory cooler at 44 F. Cheese, cabbage and shredded carrots in walk-in cooler at 46 F, 43 F and 43 F. Potentially hazardous foods must be held at 41 F and below. Correction: Adjust both units immediately, repair if necessary. #34. Kitchen wiping cloth sanitizer tested at > 200 ppm chlorine. Chlorine sanitizer must be between 50-100 ppm. Corrected: Refreshed and tested at 100 ppm. Thank you for adding consumer advisory to menus. NOTE: #16. Violation removed- properly cooled meat and room temperature, canned broth and room temperature veggies added at 10:00 this morning. This item was not cooked and cooled- suggest chilling ingredients prior to adding to cold soup in the future.

Han's Burgers - 1015 College Street SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/10/2018	25	9	34	#16- Proper Cooling Procedures #30- Proper Thawing Methods Used #38- Utensils, Equipment, Linens Properly Stored, Used, Handled #43- Nonfood-Contact Surfaces Maintained and Clean	Chicken, walk-in, 65 F Lettuce, top prep, 40 F Hamburgers, cooked, 187 F Sanitizer, 50 ppm chlorine. #16. Par-cooked chicken covered and cooling in walk-in. Must be cooled un-covered and at 2 inches food depth. Done. #43. There is food debris and grime accumulation on prep fridge and reach-in freezer surfaces. #38. The tub that the ice scoop is stored in has debris build-up. Clean and sanitize regularly. #30. Small tray of frozen ribs thawing at room temperature. Thaw in refrigeration or under cold running water.

Buzz's Bar & Grill - 5018 Mud Bay Road

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/9/2018	65	13	78	#14- Raw Meats Away from RTE Food; Species Separated #17- Proper Hot Holding Temperatures #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored #37- In-use Utensils Properly Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Chicken breast, cook temp, 178-181 F Coleslaw mix, hot held on stove, 93 F Tomatoes, merch (in back), 39 F Tomatoes, in prep top, 39 F Tomatoes, prep cooler, 36 F Cooled chicken breast, upright reach-in, 40 F Coleslaw, upright reach-in, 41 F Meat & cheese skewer, bar reach-in, 40 F Meat & cheese skewer on ice in bar, 47 F 1/2 & 1/2 on ice in bar, 47 F Par cooked bacon, on counter, 65 F Rice, hot hold in cooker, 163 F REPEAT: #14. Tray with raw meat juice stored on top of rice wrap and noodle boxes. Raw eggs in upright reach-in stored above cooled, ready to eat chicken. Raw animal proteins must be stored below and away form ready to eat foods. Corrected: Eggs and tray moved. #17. Slaw / cooked cabbage mix on stove, hot holding per PIC at 93 F. Cooked foods must be held at 135 F and above. Corrected: Cabbage mix voluntarily discarded-went over hot holding guidelines with PIC. REPEAT #19. Par cooked bacon, whipped butter and cooked / previously frozen pea / carrot mix stored on counter at room temperature. Potentially hazardous foods must be held in temperature control (below 41 F or above 135 F). Corrected: All foods moved to reach-in cooler. #21. 1/2 & 1/2 stored in rack above ice box at bar at 47 F. Potentially hazardous foods must be held at 41 F and below. Correction: Store PHF's in cooler or completely submerged in ice (up to level of food in container, and only during rush hours. #34. Several wiping cloths stored on counter tops throughout kitchen. Wiping cloths must be stored in sanitizer when not in use. Chlorine sanitizer tested at > 200 ppm, (must be 50-100 ppm). Corrected: Cloths moved, sanitizer refreshed, tested at 100 ppm. #37. Rice scoop stored in 78 F stagnant water. In use utensils must be held <41 F, > 135 F or under continuous water flow. Corrected: Ice added to water. #41. Chlorine test strips not available. Test strips must be available to verify sanitizer concentration. Correction: Obtain and use. NOTE: #29. 2-door merchandiser cooler is not designed for use with open potentially hazardous foods. When unit fails to maintain temperatures 41 F and below, it must be replaced with a commercial unit. RE-INSPECTION REQUIRED A re-inspection will occur in 10 business days (14 days), at which time ALL violations noted MUST BE CORRECTED. Per bar PIC, Septic system was recently replaced. Single-use service items no longer being used, but bathrooms still limited to employees only. Water offered only upon request. Re-Inspection: Re-InspectionDate: Oct 23, 2018 Results: Follow-up to 10/9/18 Inspection Re-inspection: #14. No raw animal proteins stored over ready to eat foods. Contamination prevented / not observed. #17. No foods hot holding during inspection. #19. No foods stored improperly at room temperature. #21. Bar 1/2 & 1/2 no longer stored in ice, kept in reach-in. #34. All wiping cloths stored in sanitizer. #37. Rice scoop stored properly in ice water. #41. Chlorine test strips available and being used properly. Active managerial control observed during re-inspection. Thank you so much for making the required changes. Huge positive improvement in food safety practices observed in facility.

TESC - The Flaming Eggplant - CAB Building 3rd Floor

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/9/2018	5	10	15	#02- Food Worker Cards Current #33- Potential Food Contamination Prevented #34- Wiping Cloths Properly Used, Stored	Rice, steam table, 160 F Cheese, prep top, 39 F Pumpkin in sauce, prep top, 40 F Sausage, prep cooler, 35 F Bean mix (cooled), walk-in, 37 F Wiping cloth sanitizer @ 50 ppm chlorine. #2. Two food worker cards missing, one expired. All food workers must obtain a valid food worker card within 2 weeks of hire. Correction: Obtain within 2 weeks. #33. Raw eggs stored over ready to eat foods in prep cooler, and walk-in. Raw animal proteins must be stored below and away from ready to eat foods. Correction: Eggs moved below and away. #34. Sanitizer wiping cloth(s) stored on counter. Wiping cloths must be stored in sanitizer buckets when not in use. Corrected: Cloths moved NOTE: #41. Ware wash machine not functional or being used at time of inspection. Three comp sink being used until it is replaced. NOTE: #43. Monitor calcium build-up in ice machine, increase cleaning frequency of required.

Little Caesars - 805 College Street Suite C

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/8/2018	0	0	0		Sausage top of prep, 38 F Sausage, reach-in, 36 F Chicken wings, walk-in, 39 F Contact sanitizer, 300 ppm QUAT No items cited.

Towne - 2020 Pacific Avenue SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment and Tavern	10/8/2018	5	5	10	#02- Food Worker Cards Current #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	All foods frozen. #2. Employee FW card expired. Obtain renewed card within 2 weeks. #41. Dish washing sanitizer prepared too weak. Must be 50 ppm chlorine. Obtain test paper to Monitor.

Puget Sound Taps - 4250 MARTIN WAY E Suite B

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment (Tap Room)	10/8/2018	0	12	12	#29- Adequate Equipment for Temperature Control #34- Wiping Cloths Properly Used, Stored #48- Physical Facilities Properly Installed, Maintained, Cleaned	Kim Chi, Residential unit, 39 F #34. Improper sanitizer. Quat sanitizer in sanitizer bucket less then 150 ppm (110 ppm). Correction: Prepare and maintain sanitizer as required, changing every 4 hours or sooner as necessary. Quat sanitizer should be made according to manufacturers instruction, 150-400 ppm. CDI- Remade, #48. Shelf facing not smooth and easily cleanable and is absorbent (foam). Correction: Repair shelf facing to be sealed, smooth and easily cleanable and non-absorbent. #29. Inadequate equipment for temperature control. Employee and facility products (juices) stored in residential refrigerator. Correction: Remove residential unit from facility use. Provide commercial unit (approved in advance by inspector) for facility use. NOTE #41. Facility to install drain rack / drain boards draining to floor sink. Facility to raise dish machine 6" off floor to allow for cleaning or seal around unit. NOTE: Facility permitted for pre-packaged food, no in facility food prep approved / allowed. Temp food guide and application provided.

India Garden Restaurant & Bar - 1401 Marvin Rd NE #310

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Establishment	10/8/2018	95	8	103	#04- Hands Washed As Required #06- Adequate Handwashing Facilities #16- Proper Cooling Procedures #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #33- Potential Food Contamination Prevented #37- In-use Utensils Properly Stored	Cooked vegetables, in insert, on shelf, 115-120 F Buffet foods, buffet inserts, 171-189 F Chicken, insert-covered, 121 F Butter sauce, kitchen insert, 102 F Yogurt, buffet line, 48F Onion sauce, 5 gallon bucket in walk-in 48 F Rice, walk-in, 43-46 F #4. Improper hand washing. Employee did not wash as required when required. Employee handled dirty dishes and returned to food service without washing hands between tasks. Employee washed hands for less then required 20 seconds. Correction: Properly wash hands with warm water and soap at an approved hand sink for minimum of 20 seconds as required when required. (e.g. changing task). #6. Inadequate hand washing facilities. Bar sink absent paper towels, kitchen sink absent soap(below counter, nearly empty, employee went to different sink). Hand sink used as dump sink in service area. Correction: Maintain hand sinks stocked with soap and disposable towels at all times. Prevent potential contamination, use hand sink for hand washing ONLY. #16. Improper cooling of potentially hazardous food. Rice prepared 10/*7/18 in metal insert greater then 4 inches, 43-46 F. Onion sauce prepared and cooled 10/7/18, in covered 5 gallon container, greater then 41 F (48 F) Correction: Properly cool by approved methods. If shallow pan methods used, ensure 2 inches of food depth uncovered in walk-in until 41 F is reached. If time and temperature is used, ensure food is taken from 135 F to 70 F or lower within first 2 hours - then- from 70 F to 41 F or lower in an additional 4 hours. Corrected: CDI- Voluntarily discarded. #19. Room temperature storage of potentially hazardous food. Sauce 102 F in insert in kitchen, Chicken in insert, not in temp control, 121 F. Cooked vegetables in insert on shelf, 115-120 F Correction: Properly maintain PHF at or below 41 F or at or above 135 F (CDI- reheat). #33. Potential contamination during storage Interior of ice machine dirty. Correction: Properly clean and maintain. #21. Improper cold holding, yogurt on cold line 48 F in insert above ice. Correction: Maintain food in cold holding at or below 41 F (CDI rapid chill). #37. Handle of ice scoop in ice. Correction: Prevent potential contamination. Store scoop handle properly. NOTE: #43. Cardboard is not smooth and easily cleanable. Remove Re-Inspection: Re-InspectionDate: Oct 25, 2018 Results: Re-inspection to verify corrective action for red high risk violations. Upon re-inspection observed proper cooling ( 2 inches or less), observed bar sink stocked, did not observe room temperature storage or improper hand washing. Did not observe improper cold holding. Management has taken corrective action and is demonstrating active control of foodborne illness risk factors. No repeat violations observed.

Subway - 4820 YELM HWY SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/8/2018	5	3	8	#22- Accurate Thermometer Provided for PHF #38- Utensils, Equipment, Linens Properly Stored, Used, Handled	Meatballs, steam table, 158 F Sliced Turkey, left prep, 38 F Sliced tomatoes, right prep, 39 F Contact Sanitizer 200-300 ppm quat #22. Provide ambient air thermometer for 2-door under counter fridge. Correct in 5 days. #38. Do not store salad cutters on splash guard of hand wash sink.

City Foods - 1408 BETHEL ST NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment (Grocery)	10/5/2018	0	0	0		Kombucha, 1-door cooler, 41 F max, OK 1/2 gal milk, walk-in cooler 40 F max, OK, Good, none noted. Thank you for paper towels in restroom. (Employees only).

Dockside Bistro & Wine Bar, The - 501 Columbia Street Suite B

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/5/2018	10	5	15	#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Walk-in cooler, cheese, 40 F OK Artichoke (top) 3-door cooler, 40 F OK Steak warmer, sauce, 145 F, OK #26. Your sous vide process cannot be approved; A variance application is first required. You must discontinue your process, which you par cook to 130 F, cool, then reheat fully. You will be sent an application. You may presently only: 1. Heat (par cook) to 135 F NOT 130 F; 2. Keep hot (135F) until fully cooked; 3. Any leftovers Take out of bag to cool in shallow 2" uncovered pan, no cooling in bag is allowed. #41. No bleach (Chlorine) detected in dishwasher final rinse, purchase chlorine test strips, must read 50-100 ppm.

Subway - 3430 PACIFIC AVE SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/5/2018	0	0	0		Chopped beef, left prep, 37 F Sliced tomatoes, right prep, 38 F Meatballs, steam table, 153 F Contact sanitizer, 300 ppm quat. Tuna spread, 6-door reach-in, 39 F No items cited.

Swing Wine Bar - 825 Columbia Street SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/4/2018	0	3	3	#37- In-use Utensils Properly Stored	White gravy, 142 F OK Walk-in cooler, cheese, 38 F OK Prep table, sprouts, 39 F OK #37. Build up in ice scoop holder. Will replace bucket with removable holder that can be easily removed for putting in dishwasher.

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	10/4/2018	25	2	27	#16- Proper Cooling Procedures #48- Physical Facilities Properly Installed, Maintained, Cleaned	Shredded pork, hot hold crock pot, 183 F Shredded beef, hot hold crock pot, 176 F Shredded chicken, hot hold crock pot, 196 F Chicken (cooled) TRUE merchandiser, 40 F Tomatoes, sandwich prep top, 38 F Tomatoes, sandwich prep reach-in, 40 F Milk, Atosa upright reach-in, 39 F 1/2 & 1/2 walk-in, 39 F Ranch dressing, front counter merch, 38 F #16. Pan of ground beef in 2 door Atosa reach-in, cooled overnight, covered at 4" in depth at 44 F. Cooled foods must be cooled using and approved method (i.e. depth of 2" uncovered). Correction: Ground beef voluntarily discarded. Discussed cooling procedures with PIC- ensure night time staff are properly trained. Cool items in walk-in instead of upright in the future. #48. Hand wash signs missing from men & women's bathrooms. All bathrooms must be equipped with signs directing employees to wash. Correction: Obtain and hang. NOTE #2. Ensure all employee food worker cards are obtained from an approved source (i.e. Thurston County FWC website or other WA County). NOTE #29. Ensure all cold hold unit thermometers are present and viewable for temperature monitoring.

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

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/4/2018	0	5	5	#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Taquito's HH on roller cookers, 157 F Pico de gallo in condiment prep top, 37 F Chicken wings, hot display case, 137 F Contact Sanitizer, 300 ppm Quat All foods frozen before heating. <4 F #41. 3 compartment sink must be maintained clean. Third sink especially, has grime and debris accumulation. Must properly wash rinse and sanitize equipment ware and utensils. Clean and sanitize this sink Today and Before all use.
Grocery Stores and Confectioneries	10/4/2018	0	5	5	#33- Potential Food Contamination Prevented	Milk, walk-in, 33 F Sandwiches, merchandiser, 37 F #33. Carton eggs in walk-in refrigerator must be located below all other foods & beverages. Correct in 3 days.

Lucky 7 Food Store - 4061 Pacific Avenue SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery and Deli	10/4/2018	10	0	10	#06- Adequate Handwashing Facilities	Taquito's in merchandiser 37 F #6. Hand wash sink outside of lavatory did not have paper towels in dispenser. Provide paper towels within 3 days. Place Napkins or other paper towels at sink immediately. Corrected.

TESC - Market Place - CAB Building 2nd Floor

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/4/2018	0	0	0		Shredded chicken, burrito, steam table, 178 F Rice, burrito, steam table, 148 F Cheese, burrito prep top, 39 F Cheese, burrito, prep cooler, 40 F Pico de gallo, burrito, prep top, 35 F Milk, 1- door prep, 41 F Wiping cloth sanitizer, @ 200-400 ppm QUAT Pizza, hot hold, 147 F Note: Ensure recently expired food worker cards are followed up on regularly- increase frequency of monitoring if necessary. Excellent hand washing and food safety behaviors observed during inspection. Great job!

Office Bar & Grill - 2030 Mottman Road SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/4/2018	10	7	17	#06- Adequate Handwashing Facilities #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #48- Physical Facilities Properly Installed, Maintained, Cleaned	Burger, cook temp, 170-179 F Cheese, walk-in, 38 F Shredded lettuce, home style fridge, 38 F Shredded lettuce, prep cooler, 39 F Tomatoes, prep top, 37 F Chlorine sanitizer, @ 50 ppm Bar ware wash @ 169 F #6. Glass cleaning brush / platform stored in bar hand wash sink basin. Hand wash sinks must be used for hand washing only-storage of wares, utensils or cleaning tools not permitted. Corrected: Glass brush platform removed. #41. Bar wiping cloth sanitizer at <150 ppm QUAT, test strips unavailable. QUAT sanitizer must be held at 150-400 ppm, test strips must be used to verify concentration Correction: Sanitizer refreshed & tested at 200 ppm. Obtain and use QUAT specific test strips. #48. Bar hand wash sink and both men and women's bathrooms missing hand wash signage. Signage directing employees to wash is required at all hand wash sinks. Correction: Obtain and hang. Note#29. One stainless steel home style cooler in use and maintaining temperature at time of inspection. When unit fails it must be replaced with a commercial unit.

Burger King #3463 - 400 COOPER POINT RD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/3/2018	5	0	5	#02- Food Worker Cards Current	Chicken patties, hot hold drawer, 176 F Fries, hot hold bin, 167 F Butter, front door reach-in, 39 F Shredded lettuce, walk-in, 39 F Butter, front slider cooler, 41 F Salad, middle reach-in, 39 F Beef burgers, cook temp, 177-195 F Sani-bucket @ 200 ppm QUAT #2. Multiple food worker cards missing, one expired. All employees must obtain a valid FWC within 2 weeks of hire. Correction: Obtain within 2 weeks. Note: Discussed recent complaint with PIC. The employee observed not washing hands after handling fries on the ground and returning to prep was a new hire, and was corrected and directed to wash by PIC at time of complaint.

Black Lake Grocery - 4409 Black Lake Boulevard S.W.

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores and Confectioneries	10/3/2018	0	5	5	#33- Potential Food Contamination Prevented	Milk, display cooler, 38 F Cream Cheese, display cooler, 40 F Milk, walk-in cooler, 38 F #33. Bacon (raw) stored over beverages in display cooler. Employee food, drinks and medications stored in display cooler next to retail food. Raw animal proteins must be stored below and away form ready to eat foods. Employee food and medications must be labeled and stored separately from retail food. Corrected: Bacon moved below RTE food/beverages. Employee food/medications will be labeled and moved. Note: Both doors closed during inspection, no significant build up of dust observed on foods. Active pest prevention observed , outside areas well maintained. Interior of building has noticeable wear, but being actively maintained, thank you.

Brim at Black Lake, The - 2722 Black Lake Blvd SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/3/2018	10	3	13	#02- Food Worker Cards Current #21- Proper Cold Holding Temperatures #39- Single-Use and Single-Service Articles Properly Stored, Used	Milk, 2-door Avantco reach-in, 42 F 1/2 & 1/2 , 2-door Avantco reach-in, 44 F Smoothie mix, 1-door Atosa upright, 40 F Dish & wiping cloth sanitizer @ 200 ppm QUAT #2. One food worker card missing. All food employees must obtain valid FWC within 2 weeks of hire. Correction: Obtain within 2 weeks #21. Milk and 1/2 & 1/2 in 2-dor Avantco reach-in at 42 F and 44 F. Potentially hazardous foods must be held at 41 F and below. Correction: Reduce volume of product in unit (4-5 gallon & 1/2 gallons moved to upright), adjust if necessary. #39. Single use cups and lids stored in boxes in restroom. Single use articles may not be stored in toilet rooms. Corrected: All boxes moved to storage room.

China House - 4740 Yelm Hwy SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/3/2018	35	15	50	#06- Adequate Handwashing Facilities #19- No Room Temperature Storage #34- Wiping Cloths Properly Used, Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #43- Nonfood-Contact Surfaces Maintained and Clean #48- Physical Facilities Properly Installed, Maintained, Cleaned	Chopped cabbage , top of prep 38 F #6. Buckets and miscellaneous equipment stored in front of hand sink hindering access. Keep sink clear and accessible at all times. #19. Two large tubs of BBQ pork at 90 and 121 stored at room temperature. These must be processed then cooled in a timely manner so that food temperature does not go below 135 F #34. Contact sanitizer and wiping towels are not prepared not in use. Have prepared daily and in use at all times of operation. #41. Food tub was washed by employee but not sanitized. #43. Plastic film on shelving needs to be removed. Has grime build-up. Remove film so steel surface can be properly clean and sanitized. #48. Grease and debris accumulation on floor under equipment and sinks. Move equipment and clean regularly. Prepare for submittal to this dept., a summary procedure of BBQ pork preparation.

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	10/2/2018	55	7	62	#02- Food Worker Cards Current #16- Proper Cooling Procedures #17- Proper Hot Holding Temperatures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #48- Physical Facilities Properly Installed, Maintained, Cleaned	Sliced Turkey, top of prep, 39 F Sliced Tomatoes, top of prep, #2 38 F Tomatoes, sliced top of salad prep, 37 F Contact sanitizer, 300 ppm quat #16. Total of three pans of gravy and chowder cooled at 3-4 inches food depth. These and other PHF foods must be cooled at 2-inches Corrective action: Disposed to refuse #17. Beef and chicken taco meats at 121-123 F in Alto-Sham. cooked earlier (1:00 PM), these must be hot held at 135 F or higher. Corrective Action: Oven temp increased to heat foods to 165 within 30 minutes. #48. Food debris and grime accumulation under equipment in kitchen. Corrective Action: Move out equipment in 10 days and clean floors. #41. Dish wash machine does not provide any sanitizer in rinse cycle. Corrective action: Must manually sanitize dishes, utensils, all equipment, in 3 compartment sink. Have machine serviced to properly sanitize. #2. Some employees with expired FW cards. Obtain renewed cards in 2 weeks. Re-Inspection: Re-InspectionDate: Nov 01, 2018 Results: Rice, reheating in Alto, 175 F Wings, Taco meat cooled in walk-in, 36 F No items cited. Items from previous inspection have been addressed and corrected.

Yelm High School Concession - Stadium - 1315 Yelm Avenue West

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/28/2018	0	0	0		2 digital white case thermometers, 68-69 F my TC #18 69 F Cheese sauce, 188 F Chili, 177 F Hot dog, 177 F Fridge for hot dog storage has monitoring therm. (spring stem), reading 30.5 F; ambient air temp , my comark 17 30.5 F. 75-100 ppm bleach solution for counter wipes bucket and 3rd sanitizing sink of manual ware wash. Also has bleach test strips.

Pilot Travel Center - 2430 93rd Avenue SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores and Confectioneries	9/27/2018	0	0	0		Cut melons tubs in open display, 37 F Bakery fridges back, 38 F Front, 40 F No items noted.

McDonald's - 2611 West Harrison

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/27/2018	0	5	5	#38- Utensils, Equipment, Linens Properly Stored, Used, Handled #48- Physical Facilities Properly Installed, Maintained, Cleaned	Chicken Tenders, cook temp, 203 F Raw beef patties, cold drawer (IR) 36 F Egg whites, egg cold drawer, 35 F Burritos, upright reach-in, 41 F Hash browns, hot hold, 167 F Soft serve mix, machine, 37 F Dish sanitizer, @ 200 ppm QUAT Canadian bacon, 2-door upright, 39 F Chicken nuggets, hot hold, 145 F Shredded lettuce, walk-in 41 F Go-gurt, drive through cold hold, 36 F Sani-bucket, @ 50 ppm chlorine. #38. Cup in hand of employee used to scoop ice, a handled ice scoop must be used to dispense ice. Correction: Employee directed to use scoop. #48. Men and women's bathrooms lack hand wash sign. Chicken tender fry area lack green "cooled" and red "raw only" decals. Restroom hand wash sinks must have signs directing employees to wash. Per August 9th letter, red and green decals are required in the staging area of chicken fryers. Correction: Obtain and put up. Note: Discussed chicken tender process with PIC and observed fryer in use. This is the location's second day with the equipment. Inspected combi oven temperature logs, fry cook temps adequate.

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	9/27/2018	0	0	0		Roller Burritos, 135-147 F Sandwiches, open display case, 38 F Milk, walk-in cooler, 37 F Contact sanitizer, 200-300 ppm quat. No items noted.

Capital Mall - 625 Black Lake Boulevard SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Ware wash for food court vendors	9/26/2018	0	5	5	#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable	#40: Flooring in dish pit room damaged (heavily) and missing 1/3 of floor tiles. Non-food contact surfaces must be maintained. Correction: Repair / replace damaged section within 6 months. *Employee restroom locked during inspection. *Spoke with PIC about flooring solutions (specifically peeling up current flooring and scaling concrete). Will refer to Jerry Caird. Ware wash @ 182.2 F

Pho - 102 - 211 SW TROSPER ST

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/25/2018	30	3	33	#16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures #43- Nonfood-Contact Surfaces Maintained and Clean	Sliced tomatoes, left prep, 38 F DW machine & Contact Sanitizer, 50 ppm Chlorine. #16. cooked rice being cooled in 2 gallon containers at about half full, 4 inch depth. Must cool at 2 inches food depth. Cooked noodles being cooled at 2 inches of food depth but covered w/lid. cool these foods at 2 inches and UNCOVERED. #21. Various foods in top of right side, 2-door prep and below at 44-45. foods must be cold at 41 F or less. Adjust temperature setting. #43. Need improved cleaning of equipment surfaces. Fridges, containers 3.

Arby's #5801 - 532 Sleater Kinney

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/21/2018	0	5	5	#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized	In-use beef roast slicer, 151 F Sliced tomatoes, top of prep, 38 F Contact Sanitizer, 300 ppm quat #42. Mold growth in bin of ice machine. Clean and sanitize this unit regularly. Fully empty, clean and sanitize at least monthly. *Note: Indirect drain line for ice bin was corrected.

El Sarape - 5409 Capitol Boulevard S.

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/21/2018	10	7	17	#06- Adequate Handwashing Facilities #44- Plumbing Properly Sized, Installed, and Maintained #48- Physical Facilities Properly Installed, Maintained, Cleaned	Sliced tomatoes, top of prep, 38 F Shredded Chicken, steam table, 161 F Mashed Beans, steam table, 163 F Dish machine sanitizer, 50 ppm Chlorine #6. Hand wash sink across from dish machine is disabled. Paper towel dispenser only works intermittently. Hand wash sink near cook line does not have soap, is missing one control valve handle and towel dispenser does not work. Corrective Action: Make both of these functional now. #44. Water supply plumbing to back hand wash sink leaks. #48. Tile flooring, top wall paneling in and around dish wash area and equipment storage under disrepair. Corrective Action: Complete the repair in 4 weeks. #6. Paper towel dispenser in men's restroom does not work. Corrective Action: Get it working in 2 days. Provide supply of towels in restroom.

Jim Bob's Chuck Wagon - 4011 PACIFIC AVE SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/21/2018	25	0	25	#16- Proper Cooling Procedures	Beans, HH steam table, 159 F Pork, HH cooking in smoker oven, 163 F Sliced tomatoes in prep fridge, 40 F String beans, 2-inch cooled, walk-in,39 F Contact Sanitizer, 300 ppm quat. DW Sanitizer, 50 ppm chlorine #16. Pieces of corned beef cooling in covered pan in walk-in at 45 F Must cool foods uncovered. Solid foods must also be layed out, not contacting other pieces. Shredded meats must be arranged at 2-inch depth or thickness.

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

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/21/2018	0	0	0		Beef Philly Steak, cooked, 193 F Sliced tomatoes, top of prep, 40 F Chili, HH, 167 F Contact Sanitizer, 300 ppm QUAT DW machine sanitizing rinse, measured 165 F

Rainier High School Concession - 308 2nd Avenue

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Stadium Concession (Fall and Spring Qtr)	9/21/2018	0	0	0		Chili, 193 F Hot Hold Cheese sauce, 192 F Hot dog in bun, wrapped in foil, on hot hold, 141 F Fridge has monitoring therm. (26F) between sliced cheese blocks (28F). Food probe therm check my TC #18 87 F your white case digital 88 F. Using single use counter wipes, 300 ppm Q.A.C. No 3rd or sanitizing solution sink set up yet per your procedure- Has bleach chlorine test strips & Q.A.C. test strips. Work on orienting single use utensils so handles are on one end of container-you retrieve, but will reduce potential contamination & increase efficiency during "rushes".

Teriyaki Japan - Capital Mall

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/21/2018	50	13	63	#17- Proper Hot Holding Temperatures #19- No Room Temperature Storage #30- Proper Thawing Methods Used #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized	Eggrolls, steam table, 127-131 F Fried Rice, steam table, 150 F Rice, hot held in cooler, 198 F Eggroll, cook temp, 193 F Yakisoba noodles, walk-in, 40 F Cabbage mix, prep top, 57 F Wiping cloth sanitizer @ 50 ppm Chlorine. REPEAT #17. Eggrolls in steam table, at 127-131F. Potentially hazardous foods must be held at 135 F and above. Corrected: Egg rolls voluntarily discarded. New batch cooked, temped at 198 F. Keep eggrolls covered or turn up steam table to maintain temperatures. REPEAT:#19. Cabbage mix in hopper at 57 F. Potentially hazardous foods must be held at 41 F and below or 135 F and above. Any food time as a public health control is used for must have a written procedure. Corrected: Discard time written for cabbage, demonstrated time as a control documentation to PIC. Provide written procedure at re-inspection. REPEAT:#30 Cooked frozen carrot and pea mixture observed thawing on counter top. Frozen foods must be thawed using an approved method, (i.e. submerged under running water or under refrigeration. Corrected: Food moved to walk-in. #41. Chlorine test strips not available (Quat strips present but quat sanitizer not used in facility). Sanitizer test strips must be available and used. Correction: Obtain and use. #42. Ice machine observed with build up of mold on inside. Food contact surfaces must be cleaned and maintained. Correction: Increase cleaning frequency. Note: #16, If cooling with ice, logs must be kept. Demonstrated log keeping to PIC. Must be available for inspection at re-inspection. RE-INSPECTION REQUIRED Will return in 10 business days for re-inspection, at which time ALL violations listed above must be corrected. Re-Inspection: Re-InspectionDate: Oct 05, 2018 Results: Rice. steam table, 150 F Cooled noodles, walk-in, 37 F Re-inspection after 9/21/18 inspection: 17. Egg rolls are now cooked to order, no hot holding. Hot held rice temperature at 150 F 19. Time as a control system for cabbage used and documented very well- White board up front used to track time. 30. Thawing procedures explained by PIC (different from 9/21/18), and have been corrected. 41. Chlorine test strips obtained and being used. 42. Ice machine cleaned, no build-up observed. NOTE #16. Cooling logs for noodles inspected-up to date and accurate. Thank you. NOTE: Ensure hand wash sinks are clear at all times. Thank you for making the required changes.

AFC Sushi @ Safeway #1464 - 3215 HARRISON AVE NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/21/2018	10	0	10	#21- Proper Cold Holding Temperatures	Crab salad, prep top, 36 F Crab, prep top, 34 F Cut lettuce, bottom prep cooler, 37 F Cucumber, reach-in prep cooler, 39 F Brown rice, walk-in, 40 F Sushi rolls, display cooler, 47-53 F Display cooler, ambient, 39 F Spray sanitizer @ 300 ppm QUAT #21. Rolls in display cooler between 47-53 F. Ambient temp in unit 39 F. Potentially hazardous foods must be held at 41 F and below. Corrected: Rolls made 1-2 hours ago, moved to walk-in to chill. Ensure all rolls are chilled after prep to 41 F BEFORE going into display cooler. Excellent hand washing, and record keeping for pH and cooling logs.

Dollar Tree #7002 - 5203 CAPITOL BLVD S

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment - Grocery	9/20/2018	0	5	5	#33- Potential Food Contamination Prevented	Yogurt, walk-in , 38.8 F Coffee drink, merchandiser, 39 F Bologna, display cooler, 39 F #33. Foods in boxes stored on floor in walk-in. All food must be stored at least 6" off floor. Correction: Move items immediately after deliver. Discussed canned food checks and damaged can disposal policy with PIC Ensure pest control records are available for inspector at next inspection.

AFC Sushi @ Safeway #543 - 4700 YELM HWY SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/20/2018	10	0	10	#21- Proper Cold Holding Temperatures	Salmon, prep fridge below, 33 F Tuna, prep fridge below, 34 F Products in open display case #21. Container of cooked crab in-use at 52 F This must be kept cold at 41 F or less. Do not keep out of refrigeration that allows food temperature to get above 41 F. Take out enough to prepare and use and return supply to refrigerator.

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

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/20/2018	0	5	5	#33- Potential Food Contamination Prevented	Eel in prep fridge, 37 F Salmon, prep fridge, left 35 F Crab, top of prep, 39 F Contact sanitizer, 300 ppm quat #33. Raw tuna thawing in cold running water with packaging intact. This raw fish product must be thawed with packaging opened to prevent bacterial growth during thawing. Corrected.

Burger King #7938 - 4830 Yelm Highway SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/18/2018	0	0	0		Chopped lettuce, salad prep, 37 F Chicken, HH in slide, 153 F Chopped lettuce, in walk-in, 35 F Pasteurized eggs in walk-in, 34 F Contact sanitizer, 300 ppm quat. Dairy, under counter, 35 F Very well run establishment.

Capital Place Retirement - 700 Black Lake Boulevard

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/18/2018	15	0	15	#02- Food Worker Cards Current #21- Proper Cold Holding Temperatures	Ham and cheese casserole, steam table, 181 Broccoli, steam table, 156 F Shrimp, steam table, 145 F Milk, two door upright reach-in, 41 F Sliced turkey, walk-in, 36 F Hard boiled egg, downstairs reach-in, 46 F Yogurt parfait, downstairs reach-in 43 F Ware wash at 161 F Sani-bucket @ 200 ppm QUAT REPEAT #2. Three food worker cards missing. All employees must obtain valid FWC within two weeks of hire. Correction: Obtain within two weeks of inspection. This is a REPEAT violation. 3rd time. #21. Hard boiled eggs and yogurt parfaits in downstairs merchandiser cooler at 46 F and 43 F. All potentially hazardous foods must be held at 41 F and below. Correction: Foods voluntarily discarded. Adjust or repair unit as necessary. (Unit is commercial grade). NOTE #6. Only one hand wash sink in kitchen. Replacement of hot holding equipment expected in 2019, consider additional hand wash sink in service area. Please submit equipment list / plans prior to any replacement.

El Sarape II - 955 Black Lake Blvd SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Establishment	9/18/2018	30	7	37	#02- Food Worker Cards Current #06- Adequate Handwashing Facilities #14- Raw Meats Away from RTE Food; Species Separated #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #34- Wiping Cloths Properly Used, Stored #48- Physical Facilities Properly Installed, Maintained, Cleaned	Refried beans, lunch buffet steam table, 153 F Rice, (lunch buffet steam table), 160 F Cooked veggies, lunch buffet steam table, 171 F Shredded cheese, lunch buffet tostada, 41 F Tomatoes, lunch buffet, 36 F Tomatoes, cook line prep top, 36 F Ground beef, middle steam table, 173 F Rice, cook line 158 F Refried beans, steam table (R) 198 F Pico de gallo, 1-door under counter, 40 F Cheese, walk-in, 38 F Cooled chicken, walk-in, 38 F Cream, bar reach-in, 41 F Salsa on ice on counter top, 53 F, pH 3.5 Bar ware wash @ 166 F Ware wash @ 50 ppm Chlorine Chicken, cook temp, 166 F REPEAT #2.: Three expired food worker cards (FWC) ,1 missing. All employees must obtain valid FWC within 2 weeks of hire. Correction: Obtain valid cards within 2 weeks. REPEAT #6: Soap missing/ empty at cook line hand wash sink. Paper towels missing at bar hand wash sink. All hand wash sinks must be stocked with soap, hot water & paper towels. Corrected: Paper towels & soap re-stocked. CDI REPEAT #14: Raw chicken stored over ready to eat vegetables in prep line. 1-door prep cooler. Raw charizo over RTE foods in 1-door upright reach-in. Raw ground beef stored over raw pork in walk-in. Raw animal proteins must be stored in away that prevents cross contamination. Corrected: Raw products re-arranged, below & away from RTE foods. CDI #26. Lunch buffet set up 11-3 PM without prior approval or notification. Tortilla station set up in kitchen without prior approval or notification. Changes to current equipment or addition of new or new procedures (lunch buffet) require prior approval. Correction: Received questions regarding buffet & tortilla station on 8/7/17, but did not receive requested information for approval (floor plan for buffet location, foods hot / cold held, how food is protected). Buffet line holding adequate temperature, has functional sneeze gard(s) and all food is discarded after 3 PM per PIC. Please provide equipment specs, foods provided, and discard policy within 1 month. #34. Many wiping cloths stored on counter tops, sanitizer in multiple buckets at 200 + ppm chlorine. Wiping cloths must be stored in sanitizer when not in use, chlorine sanitizer must be held between 50-100 ppm. Corrected: Wiping cloths moved, buckets diluted & tested @ 100 ppm. CDI #48. Hand wash signs missing from bathrooms and bar hand wash sink. All hand wash sinks must have proper signage. Correction: hand wash signs provided, hand accordingly. CDI Note: #9. Avocados used in bar must be rinsed prior to use, cut with gloved hands before stocking in bar. Note: #18. Final cook temp on chicken at 166 F. monitor cook temps to ensure all dishes reach adequate cooking temperature.

Subway - 2430 93rd Avenue SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/18/2018	15	5	20	#06- Adequate Handwashing Facilities #22- Accurate Thermometer Provided for PHF #34- Wiping Cloths Properly Used, Stored	Shredded lettuce, prep, 38 F Sliced turkey, top of prep, 34 F Chopped beef, walk-in, 39 F DW sanitizer, 200 ppm Quat #34. Sanitizer solution for front line had no content of sanitizing chemical. Must be maintained at 200-300 ppm quat. #6. The back hand wash sink and paper towel dispenser was blocked form use by large garbage barrel and cardboard boxes stored for recycling. Keep hand wash facilities clear and accessible at all times. #22 Provide ambient thermometer in under counter fridge at line.

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	9/18/2018	0	0	0		Milk, under counter ATOSA 39 F No Items Noted Dishwasher sanitizer, 50 ppm chlorine.

AFC Sushi @ Fred Meyer 659 - 555 Trosper Road SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/18/2018	0	5	5	#33- Potential Food Contamination Prevented	Crab salad, lower prep cooler, L 36 F Cooked chicken, lower prep cooler, R 40 F Ambient, display cooler, 39 F Crab salad, walk-in cooler, 36 F In process crab salad, (counter) 49 F In process crab (counter), 48 F Sani-bucket @ 200 ppm QUAT #33. Cabbage and avocados stored directly under hand wash sink. Foods must be stored in a way that prevents contamination. Corrected: Foods moved. NOTE #19. While rolling sushi, PHFs can only be out at room temperature for 2 hours at a time. Portion and use accordingly. Observed calibration & use of pH meter, all logs up to date.

Pad Thai Express - 315 Cooper Point Road NW #102

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/14/2018	70	0	70	#02- Food Worker Cards Current #05- Proper Barriers Used To Prevent BHC #14- Raw Meats Away from RTE Food; Species Separated #16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures	Tofu, cook-line prep, top, 45 F Shrimp, cook-line prep, top, 48 F Shredded lettuce, prep top (back) 41 F Boba jelly, 1-door prep cooler, (back), 43 F White rice, hot hold, 178 F Brown rice, hot hold, 155 F Ware wash @ 50 ppm Sani-bucket, 100 ppm chlorine Tomatoes, 1-door prep top, 38 F Chicken dish, cook temp, 182 F 1/2 & 1/2 1-door merchandiser, 41 F #2. Two food worker cares expired. All employees must obtain a valid FWC within 2 weeks of hire. Correction: Obtain and provide inspector verification within 2 weeks. #5. PIC observed touching ready to eat rice noodles with bare hands directly after shelling raw shrimp. Bare hand contact with ready to eat foods cannot occur. Corrected: Rice noodles voluntarily discarded, BHC discussed with PIC. REPEAT #14: Same pair of tongs used between raw chicken and raw beef. Species must be separated during storage and cross-contamination must be prevented. Correction: New tongs brought out for each meat type. #16. Cooked rice noodles at 64 F in prep top, cooling at 4-5 ' depth. All cooked potentially hazardous foods must be cooled using an approved method (i.e. 2" shallow pan, uncovered in appropriate cold holding unit). Corrected: Rice noodles discarded (previous BHC see #5). New batch cooked and cooled properly. REPEAT #21: Raw shrimp and tofu in cook-line raw prep temp at 48 F & 45 F. Boba jelly and 1/2 & 1/2 in back 1-door prep at 43 F and 42 F. Potentially hazardous foods must be held at 41 F and below. Corrected: Adjusted unit all the way down, prep top lid closed. Monitor temperatures throughout day, repair if required. Reduce volume in lower section of back 1-door prep. NOTE #19. Boba tapioca balls stored on counter at room temperature, and discarded every 2.5 hrs. 1 staff member in charge of process- Write discard time on note next to container to ensure discard time is properly observed. RE-INSPECTION IS REQUIRED A re-inspection will occur in 14 days, at which time ALL violations observed during inspection must be corrected. Re-Inspection: Re-InspectionDate: Sep 27, 2018 Results: Shredded lettuce, prep top, 38 F Rice noodles, prep top, 39 F Tofu, prep unit, cook line, 38 F Follow-up inspection after 9/14/18 inspection. #2. All food worker cards valid. #5. No bare hand contact with ready to eat foods. #14. Separate tongs for each species in place. #16. Cooling done correctly. #21. All previous cold hold violations addressed. #19. Tapioca balls properly labeled with discard time. Thank you for making the required changes.

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	9/14/2018	5	0	5	#02- Food Worker Cards Current	Chicken, hot hold take out line, 145 F Pico, cold hold, take out line, 38 F Rice, prep line, hot hold, 148 F Chorizo , 1-door prep, 40 F Guacamole, 2-door merchandiser, 38 F Rice, cook temp, 206 F Sani-bucket @ 300 ppm QUAT #2. Six food worker cards (FWC) missing, 1 expired. All employees must obtain valid FWC within 2 weeks of hire. Correction: Obtain and provide verification within 2 weeks. NOTE: #29. Lettuce on ice on prep line at 41 F. Ice cannot be used as a replacement for refrigeration. Ice will only be used during peak hours ( 12 pm - 6 pm ).

Panda Express #884 - Capital Mall

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/14/2018	25	8	33	#16- Proper Cooling Procedures #34- Wiping Cloths Properly Used, Stored #37- In-use Utensils Properly Stored	Rice, warming cabinet, 175 F Noodles, 2-door prep, 41 F Cabbage, walk-in , 38 F Chicken, cook temp, 206 F Orange Chicken, service line, 165 F Chicken breast, service line, 158 F Chow main, service line, 156 F Brown rice, rice cooker, hot held, 167 F White rice, rice cooker, hot held, 171 F #16. Two pans of cooked rice observed cooling in walk-in at 46 F. Cooked foods must be cooled using an appropriate method, (i.e. 2" shallow pan, uncovered). Corrected: Rice voluntarily discarded. PIC recognized problem immediately and will be discussing it with employees. #34. Quat wiping cloth sanitizer at 0 ppm QUAT. QUAT sanitizer must be maintained at 150-400 ppm. Corrected: Sanitizer refreshed and tested at 150 (straight from premix sink dispenser). Contact company to increase concentration to prevent gas off of sanitizer and refresh buckets more frequently. (Company called during inspection). #37. Rice scoop stored in stagnant 69 F water. In-use utensils must be held at 41 F and below, 135 F and above or out of water an washed, rinsed and sanitized every 4 hours. Corrected: Ice added to container. NOTE: #19. Closely observed the 2 hour prep time window for all potentially hazardous foods, including cabbage. NOTE: All veggies prepped in this facility are cooked.

Albertsons 3417 - 3520 Pacific Avenue SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Deli	9/13/2018	0	5	5	#34- Wiping Cloths Properly Used, Stored	Ribs, roasted chicken, cooled in walk-in 35-37 F Whole chicken cooked, 198 F Beef bologna in deli case, 31 F Chicken wings, steam table, 157 F Sandwiches, self-serve display, 39 F #34. Quat sanitizer solution in spray bottle was not at adequate strength, @ 100 ppm. Must be 200-300 ppm. Replace this solution at a frequency that it remains at effective strength.

Subway - 805 College Street Suite B

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/13/2018	0	2	2	#48- Physical Facilities Properly Installed, Maintained, Cleaned	Meatballs in spaghetti sauce, steam table, 153 F Sliced tomatoes, prep fridge, 38 F Sliced turkey and roast beef, prep fridge, 37 F Contact sanitizer, 200-300 ppm quat. #48. Repair or replace damaged FRP panel at curb sink. Complete in 6 weeks.

Dickey's Barbecue Pit - 1001 COOPER POINT RD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/13/2018	10	5	15	#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #34- Wiping Cloths Properly Used, Stored	Beans, hot hold prep table, 148 F Mashed potatoes, hot hold prep table 178 F Potato salad, prep top, 40 F BBQ sauce, @ pH 35 Potato salad, 2-door prep, 40 F Slaw, walk-in 38 F Beans, warming cabinet, 157 F REPEAT #26: Overnight cooking logs unavailable for review. Monitoring device not functional at time of inspection. Overnight cooking logs must be documented, and available to staff and inspectors for temperature monitoring / verification. Correction: These logs have been an on-going issue. Repair equipment and provide daily logs to inspector for the next two weeks. Will work with facility on system that can be used reliably. A re-inspection will occur if logs unavailable at next inspection. #34. Both sanitizer buckets in front area tested at 0 ppm QUAT. QUAT sanitizer must be maintained at 150-400 ppm. Corrected: Sanitizer refreshed and tested at 200 ppm. NOTE: #26. Discussed catering with PIC. Currently not offering "full service" catering, food is dropped off and customers serve themselves. Per the food code this qualifies as a catering operation, and the facility must be permitted. Catering application and FAQ provided. Complete and return within 1 month.

Coffee Central - 261 Israel Road SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/12/2018	10	0	10	#21- Proper Cold Holding Temperatures	Sandwiches, open display case, 37 F Milk in tall Arctic Air cooler, 33 F DW sanitizer, 50 ppm chlorine #21. Milk in under counter Beverage Air at 48-51 F. This must be adjusted and maintained to keep dairy product at 41 F or less. Door to fridge also is misaligned and may not effectively seal closed. Adjust and repair lower hinge.

Cooper Point Public House - 3002 HARRISON AVE NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/12/2018	5	5	10	#02- Food Worker Cards Current #30- Proper Thawing Methods Used #48- Physical Facilities Properly Installed, Maintained, Cleaned	Chicken (cooled), prep drawer, 38 F Cut greens, prep top, 41 F Sweet potatoes (cooled), 2 door prep, 38 F Soup, hot hold, 165-170 F Sweet potatoes (cooled), walk-in, 38 F Raw fish, raw drawer 38.8 F Sliced tomatoes, prep top (main L), 38 F #2. Two food worker cards missing. All employees must obtain a valid food worker card within 2 weeks of hire. Correction: Obtain and provide verification to inspector within 2 weeks. #30. Raw hamburger thawing in prep sink not under running water. Frozen foods must be thawed using an approved method (i.e. submerged under running water). Corrected: Hamburger moved to walk-in to finish thawing. #48. Hand wash sink in kitchen area and bus station missing hand wash signs. All hand wash sinks must be equipped with proper signage directing employees to wash. Corrected: Hand wash sign provided. Note: Please notify our office before replacing water heater and/or adding hand wash sink in kitchen area. Note: Add asterisk to menu items under consumer advisory on new copies.

EZ Foods Olympia - 4520 INTELCO LOOP SE BLDG 4

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Caterer Only	9/11/2018	5	5	10	#02- Food Worker Cards Current #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable	Hummus cooled in walk-in, 38 F Contact sanitizer 50 ppm chlorine DW machine sanitizing rinse, 170 measured. #2. Employee FW card expired. Obtain renewed card in 2 weeks. #40. A pan made of galvenized metal being used for storage / service of salad. This material is not approved for food contact.

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

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	9/10/2018	0	0	0		Breakfast burritos, glass door fridge, 34 F Milk, Atosa under counter, 38 F No items cited.

PA Station - 3505 Pacific Avenue SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores and Confectioneries	9/10/2018	10	0	10	#21- Proper Cold Holding Temperatures	Sandwiches, small merchandiser, 39 F #21. Walk-in cooler at 51, Milk in this unit must be kept cold at 41 F or less. Corrective action: Move milk to properly working refrigeration. Repair or service walk-in cooler.

Plaza Jalisco - 5212 Capitol Boulevard S.

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/10/2018	0	10	10	#34- Wiping Cloths Properly Used, Stored #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized	Shredded beef, beans, 2-inch depth cooled in walk-in 39 F Shredded chicken, mashed beans, steam table, 167 F DW machine sanitizing rinse, 50 ppm chlorine #34. Provide a container of sanitizer solution on cooking side of grill and prep line. #42. Mold and Mildew accumulation inside ice machine. Empty- clean and sanitize interior surfaces of ice machine monthly every 30 days.

Bearista's Den - 6715 Henderson Boulevard

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	9/10/2018	0	0	0		Milk, Viking fridge, 38 F Contact sanitizer at 50 ppm chlorine.

Triceratops Brewing Co - 8036 RIVER DR SE Suite 203

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/7/2018	0	0	0		No items cited. Quat sanitizer at 200 ppm Item from previous inspector was corrected.

Washington Street Market - 221 Washington Street NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores and Confectioneries	9/7/2018	0	0	0		1/2 gallon milk, TRUE 2-door, 39 F OK Sandwiches, walk-in cooler, 41 F OK Good, none noted.

Olympia Coffee Roasting Company - 2824 CAPITOL BLVD

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	9/7/2018	0	0	0		Gallon Milk, under counter unit, <41 F OK Gallon Milk, 2-door Tall cooler, 40 F Ok NOTE: 1. Fix / Adjust walk-in temp gauge (if possible), or 2. Put tape over Gauge saying "broken".

Olympia Coffee Roasting Co - 600 4th Ave E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment - Espresso	9/7/2018	0	0	0		Milk, 1 Gallon, under counter fridge, 38 F OK Milk, 1 Gallon, Tall 2-door fridge, 41 F Ok 1/2 & 1/2, customer carafe, 41 F OK Note: Worker states that Quiche (Requiring refrigeration) is discarded from unrefrigerated case at 1:00 PM. Send worker policy on Quiche to inspectors email. (info given).

Matchless (Bolt Beer) - 8036 RIVER DR SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Establishment (Tavern/Tap Room only)	9/7/2018	0	8	8	#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #46- Toilet Facilities Properly Constructed, Supplied, Cleaned	#41: Dish wash sanitizer was not at proper strength. Currently no detectable sanitizer. Must be 200-300 ppm quat. Obtain test paper to verify proper strength. REPEAT #46: Restroom door must be made self-closing. Correct this within 4 weeks.

5th Avenue Sandwich Shop & Bistro - 116 LEGION WAY SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Full-Service Restaurant	9/6/2018	10	5	15	#02- Food Worker Cards Current #21- Proper Cold Holding Temperatures #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized	Soup, sandwich area cooler, 154 F Ok Pie, pumpkin, display cooler, 40 F Max OK #21. Walk-in cooler, ALL food items (even between cheese bricks) is 44F.Minimum is 41 F. Service immediately, Then call me when thermometer reads 41 F steady. #2. Cook does not have food worker card / copy posted in restaurant. Provide copy in one week, confirm to inspector. #42. Dried bits of meat left in meat slicer behind blade- clean Note #1. Finish present laminate coffee bar surfaces with more durable surface by October 6, 2018. Call inspector when complete. Note #2. Ask building owner to fix slow-flowing hand sink hot and cold water, by October 6, 2018. Call inspector when complete. Note #3. Finish "Raw" edge near microwave- several layers paint etc.

AFC Sushi @ Safeway #1503 - 520 CLEVELAND AVE SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/6/2018	0	0	0		Open sushi case, customer side, 40 F Open sushi case, top, 38 F crab, OK Tall cooler in back, 37 F lettuce, OK PH, per paper, 4-4.5, OK Good, none noted.

Jay's Farmstand - 4315 Harrison

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/6/2018	40	10	50	#02- Food Worker Cards Current #16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures #29- Adequate Equipment for Temperature Control #34- Wiping Cloths Properly Used, Stored	Wiping cloth sanitizer @ 200 ppm chlorine. Salsa verde, being prepped, 83 F Water, home style fridge, 39 F Milk, dairy display cooler, (Farmstand), 40 F Salsa, display cooler, (Farmstand), 38 F Bean sprouts, display cooler, (Farmstand), 40 F Sausage, display cooler, (Farmstand), 39 F Landjaeger, meat display, 54 F Trail mix (meat & cheese), meat display, 54 F Sausage w/ pepper jack sticks, meat display, 56-57 F. Cheddar sticks, meat display, 57 F Beef sticks, walk-in cooler, 40-43 F #2. All available food worker cards expired and/or missing. All employees must obtain valid food worker card within 2 weeks of hire. Correction: Obtain within 2-weeks, provide inspector with verification. REPEAT #16: Salsa verde prepped at commissary, not cooled using approved method. Salsa on counter in process at 4:15 at 83 F, same salsa in containers transported to farm stand at 6:00, at 80 F (in covered plastic containers. Cooling logs unavailable during inspection. Cooked foods must be cooled using an approved method. Correction: Lids removed, product cooled 2 F in 5 minutes, allowed to finish cooling ( pH tested at 4.0) Discussed ice bath cooling procedure with PIC. ICE BATH COOLING METHOD WILL BE USED. Temperature logs are REQUIRED #21: Multiple foods in meat display cooler over 41 F. Beef sticks in walk-in 40-43 F. Potentially hazardous foods must be held at 41 F and below. Corrected: All PHF's moved from cooler to walk-in to chill. Cheddar sticks voluntarily discarded. Sausage w/ cheddar and sausage with pepper jack sticks re-stocked w/ 4 hours, with questionable pHF properties, moved to walk-in to chill. Do not refill until unit has been serviced and or adjusted and temperature verification has been provided to inspector. #29: Black Sobe merchandiser & white 2-door TRUE merchandiser missing ambient temp thermometers. All cold hold units must be equipped with thermometers. Correction: Obtain and use. #34: Wiping cloth sanitizer at >200 ppm chlorine (at commissary). Chlorine sanitizer must be 50-100 ppm. Corrected: Refreshed and tested at 100 ppm. * Will provide PIC with HACCP guidelines, for pH variance for salsa. Until a HACCP variance is approved, approved cooling methods and cooling logs are REQUIRED. Note: Currently re-packaging dry goods in portioning area, previously "Michaels Meats", will follow-up on this process. * Discussed complain about re-packaging food and glove use w/ PIC.

Soba Oriental Cuisine - Olympia Farmer's Market

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/6/2018	25	0	25	#16- Proper Cooling Procedures	Auto sham warmer, sushi kabobs, 139 F OK Slant glass, salad, 40 F OK Note: Replace GE Home style almond refrigerator ONLY with commercial cooler. #16. Chicken thigh container in cooler is 79 F. Only a corner of plastic 2" x 3" was uncovered. Correction: Plastic completely removed for proper cooling.

Tumwater Old Town Center - 215 N 2nd Avenue SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/6/2018	25	5	30	#16- Proper Cooling Procedures #34- Wiping Cloths Properly Used, Stored	Cooked pepperoni, 2-door reach-in 40 F Soup, hot hold, 168 F #16. Cooked pasta observed in reach in at 4", covered. Cooked foods must be cooled using an approved method (i.e. uncovered, 2' or less). Medium risk facilities are not permitted to cool. Corrected: Pasta voluntarily discarded. PIC not in facility yesterday and pasta may have been cooked for personal use. Cooling is not permitted in this facility for any reason. Discuss regulation with ALL staff members. #34. Chlorine sanitizer tested at 0 ppm. Chlorine sanitizer must be held between 50-100 ppm. Corrected: Sanitizer refreshed and tested at 100 ppm. Note: Facility is clean and well organized, please ensure all staff are aware of cooling regulations. Note: After school program is no longer active at this facility.

Teriyaki Delight - 855 Trosper Road SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/5/2018	80	15	95	#01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #06- Adequate Handwashing Facilities #16- Proper Cooling Procedures #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #33- Potential Food Contamination Prevented #37- In-use Utensils Properly Stored #44- Plumbing Properly Sized, Installed, and Maintained #48- Physical Facilities Properly Installed, Maintained, Cleaned	Miso soup, hot hold 158 degrees F Tofu, counter top (RTS) 67 degrees F Yakisoba noodles, back merchandizer 48 degrees F Cabbage, back merchandizer 47 degrees F Fried rice, back merchandizer 43 degrees F Cabbage, front merchandizer 41 degrees F Chicken, hot hold prep 140-147 degrees F Bean sprouts, prep top (cold) 47 degrees F Cooked tempura shrimp, walk in 39 degrees F Sweet & sour chicken, cook temp 178 degrees F Rice, hot hold in rice cooker 180 degrees F #1: PIC does not have current (or expired) Food Worker Card for inspection. PIC must have valid, current Food Worker Card to verify food safety training has occurred. Correction: obtain immediately. #2: One employee missing valid Food Worker Card (one employee hired w/in 2 weeks). All employees must obtain valid Food Worker Cards within 2 weeks of hire. Correction: Obtain within 2 weeks, will inspect during re-inspection. #6: Front hand wash sink observed with gloves and sponge inside, later used to dump ice into. Back hand wash sink observed with plastic PVC Pipe in basin, and without soap. Chopped onions, tofu and sauces stored right next to front hand wash sink. Hand wash sinks must be used for hand washing ONLY. Any other use may result in contamination. Foods must be stored at least 18" from sink, or splash guard must be installed. Correction: items removed from basins, soap replaced, foods moved. #16: Cooked gyoza cooling in large colander at 3-4" in depth at 56 degrees F. Cooked foods must be cooled using an appropriate method (i.e. <2" in depth, uncovered). Corrected: Per PIC gyoza cooked 30 minutes prior. Moved to pan ant 2" and allowed to cool completely. #19: Open tofu observed on counter top at 67 degrees F. PHF's must be held in temperature control, either above 135 degrees F or below 41 degrees F. Corrected: Items not actively being used for prep, voluntarily discarded. Discussed keeping tofu on ice during busy times, demonstrated proper use of ice bath. #21: Bean sprouts on prep top at 47 degrees F. Fried rice, yakisoba noodles, and cabbage in back merchandizer at 43, 48 and 47 degrees F. PHF's must be held at 41 degrees F and below. Corrected: Bean sprouts moved to walk in , fried rice, yakisoba noodles, moved to walk in. Pepsi reps performed maintenance of units during inspection, condenser cleaned, food volumes reduced to facilitate air flow, holding at 41 degrees F. #33: Raw chicken stored in bus tubs directly on walk in floor. Teriyaki sauce in large pot covered with dirty cardboard. Food must be protected from contamination during storage (at least 6" off the floor). Correction: sauce covered with tin foil. Obtain dunnage racks or additional shelving in walk in for chicken. #37: Rice scoop and assorted utensils stored in 56 degree F water. In use utensils must be stored in running water, water at 135 degrees F or above, or water 41 degrees F and below. Corrected: Utensils stored in ice water. #44: Hand sink (back), drain pipe disconnected, draining into 5 gallon bucket on floor. All plumbing must be adequately installed and maintained. Correction: repair drain pipe within 2 weeks. #48: Large amount of cardboard (soiled) on floor on cook line, behind fryers, in dish pit and against back door. Physical facilities must be maintained and cleared. Correction: Remove cardboard and increase floor and wall cleaning frequency. REINSPECTION REQUIRED. Note #29: Merchandizer type refrigerators should not be used to store open product. Both units currently functional and holding at 41 degrees F (after adjustment). If these units fail to maintain 41 degrees F and below they must be replaced with commercial units. Re-Inspection: Re-InspectionDate: Sep 20, 2018 Results: Tofu, counter on ice, 43 F Fried rice, merchandiser, 39 F Tempura shrimp, merchandiser, 40 F Egg rolls, merchandiser, 40 F Re-inspection for 9/5/18 inspection: 1. PIC(s) renewed food worker cards 2. Employee FWC cards obtained 6. Front hand wash sink clear and empty, no foods stored within 18". Plastic piping removed from back hand wash sink and has been repaired and properly stocked. 16. Gyoza observed cooling at 2" depth uncovered. 19. Open tofu on counter on ice at 43 F. This is an improvement, but a smaller container must be used so that ice reaches the level of the food. This method of storage only permitted during "busy hours", from 12-1. Tofu move to the cooler. 21. Bean sprouts stored in merchandiser (freshly rinsed and prepped) at 48 F. Fried riced in merchandiser @ 39 F, Cabbage at 41 F. Use smaller containers for food to facilitate air flow. If temperature maintenance continues to be a problem, this unit will require replacement. 33. Additional shelving added in walk-in, area cleaned, no foods stored on floor. 37. Rice scoop in 48 F water in merchandiser. Make sure to add ice to water, after filling to ensure temp is 41 F and below. 44. Hand wash sink in kitchen repaired. Thank you for making the necessary changes. Will return in 3-4 months to ensure changes are maintained.

Pho & Baguette - 555 TROSPER RD SW Suite 104

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/5/2018	25	8	33	#16- Proper Cooling Procedures #30- Proper Thawing Methods Used #34- Wiping Cloths Properly Used, Stored	Curry soup, 2-door upright 39 F Shrimp, 2-door upright (cooling), 57 F Cooked pork, 2-door under counter reach in 40 F Rice, hot held in rice cooker, 156 F Bean sprouts, prep top, 40 F Pork, 2-door prep, 38 F Ware wash sanitizer (in 3 comp sink) @ 100 ppm chlorine. REPEAT #16: Shrimp observed cooling in 2-door upright at 6' + depth covered and 57 F Corrected: Per PIC, shrimp were cooked and shelled 30 min prior, rinsed in ice bath and put in fridge. Shrimp moved to pan at 2" depth to finish cooling. #30. Raw, frozen ground pork observed thawing in packages in bus tub on floor. Frozen foods must be thawed using an approved method, ( i.e. completely submerged under running water). Corrected: Still frozen pork moved to prep sink under running water to continue thawing. #34. Wiping cloth sanitizer at 0 ppm chlorine. Chlorine sanitizer must be 50-100 ppm. Corrected: Sanitizer refreshed and tested at 100 ppm, refresh more frequently ( every 4 hours or less). Note: #16. This facility has a history of cooling violations. A re-inspection will be required if cooling violations continue at next inspection. Approved cooling methods: 1. At a depth of 2' or less, uncovered, under refrigeration. No cooling log / documentation needed. 2. In container in all ice bath, or adding ice as an ingredient. 3. With cooling wand or cooling equipment. #2and 3 require documentation of time and temperature. If using any cooling method other than the shallow pan method (#1, you MUST document that food reaches 70 F in 2 hours, and 41 F in 6 ( total ) hours.

Rochester Market - 10145 12 SR SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Establishment	9/5/2018	0	5	5	#33- Potential Food Contamination Prevented	Sandwiches in merchandiser, 33 F Dairy, in 3-door merchandiser, 39 F #33. Carton eggs stored above bottle beverages in 3-door merchandiser. Move eggs below all other food and beverages to prevent contamination. (CDI).

Grabajava Espresso - 19530 Ivan Street SW #C

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	9/5/2018	0	0	0		Milk foods in dorm fridges, 35-37 F Milk in under counter beverage air unit, 37 F Milk in 2-door merchandiser in shed. 36 F No items noted or found.

Wicked Pies Pizzeria - 412 Franklin St SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/31/2018	0	0	0		Pizza's, display, 79 F- OK "TAAC" Records OK "Right" Tall cooler, Sliced ham, 37 F OK Open top cooler, bacon on top, 39 F OK Hot meatballs, 174 F Ok Good, none noted. Note: Send clear photo of your Olympia Final Inspection / Occupancy Permit to inspectors email.

New Moon Café - 113 4th Avenue West

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/31/2018	5	6	11	#17- Proper Hot Holding Temperatures #36- Proper Eating, Tasting, Drinking or Tobacco Use #46- Toilet Facilities Properly Constructed, Supplied, Cleaned	Tall 1 door cooler, milk 40 degrees F Open top cooler, sliced tomato 39 degrees F #17: In new warmer, near gravy 130 degrees F, far 137 degrees F. The minimum (allowed) is 135 degrees F. Heat increased. #36: Employee food bowl and cup on flood box, over flour bag. Corrected: moved. No eating in kitchen, no employee food over food. #46: Restroom door not self closing, restore spring closer, trim decorations blocking closing. Note: Lighting inadequate over open top cooler, too low (8-10 foot candles), too low dishwasher area (same), need 20+ foot candles. Do this within 3 months, double the light level (4 bulb fixture in place of 2), also cleaning fixture, swap to much brighter LED's with 2 fixtures above it.

Occasions Catering - 1615 State Street NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Catering Service Only	8/31/2018	0	0	0		1/2 potato, cooking 180 degrees F Walk in, upstairs 37 degrees F Walk in, 1/2 & 1/2, downstairs 39 degrees F No violations noted at time of inspection

Taylor Ray's Espresso - 626 8TH AVE SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/30/2018	5	5	10	#22- Accurate Thermometer Provided for PHF #33- Potential Food Contamination Prevented	Tall true cooler parfait, 39 degrees F Under counter milk, 41 degrees F No soup today, no hot items now #33: In floor cabinet, paper bags directly on floor in box. Raise 6" off floor on crate, etc. Note: Sponges not for food service, discard. REPEAT #22: No stem thermometer (0-220 degrees F) for hot foods. Purchase and keep here permanently. Do by Friday.

Haggen - 1313 COOPER POINT RD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Deli	8/30/2018	10	5	15	#21- Proper Cold Holding Temperatures #29- Adequate Equipment for Temperature Control	Breaded chicken, hot case 160 degrees F Chicken (baked), hot case 171 degrees F Warewash at 163 degrees F Quat sanitizer at 400 ppm Prepped turkey, roast beef, sliced ham, deli meat display case 41-44 degrees F Strawberry cream, deli display 47 degrees F Meatballs, deli display 40 degrees G Cheese, back 2 door prep cooler 46 degrees F Ratori salad, deli display 44 degrees F Cheese, 2 door upright 40 degrees F Cooled chicken, walk in cooler 38 degrees F Hard boiled eggs, salad bar 40 degrees F Tomatoes, prep top sandwich area 38 degrees F Sliced cheese, prep top sandwich prep 40 degrees F Prepped turkey, upright reach in 38 degrees F Soup, salad bar, steam well 185 degrees F REPEAT #21: Hard boiled eggs, and shredded cheese in 2 door prep at 43 and 46 degrees F. Various items in deli display cooler between 41 - 44 degrees F. Strawberry cream in deli display at 47 degrees F. Chicken and turkey on salad bar line at 44-45 degrees F. PHF's must be held at 41 degrees F and below. Corrected: Strawberry cream moved to walk in to chill, as well as Ratori salad and macaroni salad. All items in back 2 door prep cooler moved to walk in. Discussed mounding deli items with PIC. Many of the mounded salads were above 41 degrees F as well as the sliced deli meats. Reduce height and volume of these items to allow air flow within units. Always chill items to 41 degrees F and below before stacking deli display. Repair/adjust back prep cooler, provide documentation when complete. Chicken and turkey on salad bar moved to walk in to chill. #29: Thermometer missing from back 2 door prep cooler. Thermometer required to monitor ambient air temperature. Correction: replace. Note #21: Monitor mounding of salads and cold held items in deli display, this was a repeat violation. Note: Produce cutting area not yet moving forward.
Orient Express	8/30/2018	10	5	15	#21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored	BBQ Pork, 7 door prep left side, 44-47 degrees F Chicken base, 4 door prep left side, 44 degrees F Egg product, 4 door prep right side, 39 degrees F Sweet & sour chicken, steam table 171 degrees F Sweet & sour sauce, steam table 178 degrees F Cooled rice, walk in 38 degrees F #21: BBQ Pork and chicken bae in left side of 4 door prep cooler between 44-47 degrees F. PHF's must be held at 41 degrees F and below. Corrected: Foods moved to walk in. Service or adjust unit, provide documentation of service if required. #34: Wet wiping cloth used to wipe surfaces left on side of cook top. Per store SOP, dry cloths are to be used to wipe surfaces, followed by a single use wipe with sanitizer. Corrected: cloth removed.

Hissho Sushi @ Haggen 29 - 1313 Cooper Point Road SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/30/2018	0	5	5	#29- Adequate Equipment for Temperature Control	Sushi rolls in sushi display case, 37 degrees F Crab, prep top insert 31 degrees F Crab, walk in cooler 36 degrees F Cheese, lower prep cooler 40 degrees F Sushi rice, per pH log, batch 1:4.0 #29: Thermometer in sushi display cooler not functional. Functional thermometer required in units to monitor ambient air temperature. Correction: replace/repair. Note: Review glove use/hand wash procedure with new employees. Reviewed sushi rice pH logs and calibration logs.

Honey Baked Ham & Café - 2915 HARRISON AVE NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Establishment	8/30/2018	10	5	15	#21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored	Tomatoes, prep top left side 48 degrees F Lettuce, prep top left side 48 degrees F Provolone cheese, 3 door prep left side 43 degrees F Cheese, right side prep top 40 degrees F Macaroni salad, top reach in 39 degrees F Ham, bottom reach in 40 degrees F Soup, steam well 168 degrees F Ham, walk in #2, 35 degrees F Cooled soup, walk in #1, 39 degrees F #21: Tomatoes, lettuce & cheese in prep top above 41 degrees F. PHF's must be held at 41 degrees F or below. Corrected: Foods were moved to walk in. Two plastic inserts on prep top left side missing, this allows cool air to escape. All foods on the right side temped below 41 degrees F. Keep inserts in place, consider replacing plastic inserts with metal. Inserts replaced, monitor food temperatures and adjust if necessary. #34: Multiple dry wiping cloths on counter tops. Sanitizing wiping cloths must be stored in sanitizer water, or single use wiping cloths must be used. Corrected: cloths removed Note: Inspected cooling logs for soup per request from corporate office Cooling logs are adequately used and maintained. Note #42: Light build up of mold on ice machine, increase cleaning frequency. Added after inspection: provide PIC with destruction guidelines.

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	8/30/2018	35	8	43	#16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #43- Nonfood-Contact Surfaces Maintained and Clean	Pork, 4 door pizza prep bottom 58 degrees F Cheddar cheese, 4 door pizza prep bottom 56 degrees F Ground beef, prep top, salad & station 47 degrees F Chicken, prep top, salad prep 48 degrees F Tomatoes, prep top, salad prep 45 degrees F Salad, 2 door prep, salad station 43 degrees F Hard boiled eggs, 2 door prep, salad prep 44 degrees F Ambient, 4 door prep bottom 54 degrees F Pizza, cook temp 206 degrees F Ground sausage, walk in 39 degrees F Marinara sauce, hot hold unit 137 degrees F Alfredo sauce, hot hold unit 140 degrees F Meatballs, hot hold unit 139 degrees F Soup, buffet line hot hold 154 degrees F Ambient, dessert merch 42 degrees F 1/2 & 1/2, bar reach in 39 degrees F #16: Pasta observed cooing in walk in at 68 degrees F. Cooked foods must be cooled using an acceptable method (i.e. 52" depth, uncovered). Corrected: pasta began cooling at 1:30 pm, food uncovered and allowed to finish cooling. #21: Multiple food items in prep top at salad station (chicken, ground beef, tomatoes at 48, 47 and 45 degrees F). Salad at 43 degrees F and hard boiled eggs at 44 degrees F on bottom of salad prep. Multiple food items in bottom of 4 door prep above 41 degrees F. Pork and cheddar cheese at 58 degrees F and 56 degrees F. Ambient temp at 54 degrees F. Dessert merch at 42 degrees F (ambient). PHF's must be held at 41 degrees F and below. Corrected: All PHF's removed from salad prep top and put in walk in. All PHSS in pizza prep (top and bottom) temped, moved to walk in. Pork and cheddar cheese voluntarily discarded. Bottom emptied and will be serviced tomorrow morning. Contact inspector when unit is functional, maintaining temperatures 41 degrees F and below. #41: Quat test strips not available. Test strips required to verify sanitizer concentration. Correction: obtain & use. #43: Meat dripping onto floor in walk in, puddle accumulating under rack. Non-food contact surfaces must be cleaned and maintained. Correction: increase cleaning frequency, store raw meat in pans (in addition to packaging). Note #2: If sharing employees between locations, a copy of the employees Food Worker Card is required to be present at both locations.

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

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/30/2018	35	5	40	#06- Adequate Handwashing Facilities #19- No Room Temperature Storage #44- Plumbing Properly Sized, Installed, and Maintained	Large hamburgers cooked, 155-167 F Grill chicken, HH 153 F Ham in walk-in , 37 F Contact sanitizer, 50 ppm chlorine #19. Sliced tomatoes, cheese, were hours beyond time as a control standard. Monitor time stamps and adhere to the time as a control / replacement times. Corrective action: These items disposed. #6. Front hand sink had no paper towels in dispenser. Keep supplied at all times. Corrective action: refill with new roll. #44. Curb sink (mop sink) has 4 inches of wastewater in it. Not draining. Correct this in one hour.

Old School Pizzeria, The - 108 Franklin

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/30/2018	5	5	10	#02- Food Worker Cards Current #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Reheating beef pizza slice, top oven, 175 degrees F Walk in cooler, bag salad, 40 degrees F REPEAT #2: Worker initials "A.S." card expired June 2018. Obtain replacement card by 09/15/2018 and keep copy. #41: No bleach (chlorine) detected in dish washer rinse water. Empty container replaced, corrected.

Capitol Market & Asian Deli - 2419 Harrison Avenue NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery	8/29/2018	0	10	10	#31- Food Properly Labeled #33- Potential Food Contamination Prevented	Wonton noodles, display cooler, 34 F Bean sprouts, display cooler, 39 F Packaged pork, display cooler, 40 F #33. Raw quail eggs stored over ready to eat noodles in display cooler. Raw animal proteins (including eggs) must be stored below and away from ready to eat foods. Correction: Eggs moved. #31. Steamed pork wrapped in aluminum foil, steamed pork wrapped in plastic wrap, small units of cooked pork in banana leaves wrapped in plastic wrap, rice dumplings with beans, and palm cakes observed without labels. Foods packaged in food establishment must be labeled with all required information. Correction: All unlabeled foods removed from displays, until labels are provided. Label must include: Common name of food Ingredients Quantity Name and place of business. Will provide labeling information to PIC.
Deli	8/29/2018	35	5	40	#16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored	Ware wash @ 50 ppm chlorine Rice noodles, 3-door reach-in, 40 F Bean sprouts, prep top, R, 43 F Cabbage, prep top, L, 48 F Brisket, single door reach-in / prep, 40 F Tripe, single prep top, 45 F Meatballs, single prep top, 49 F Cooled soup base, walk-in 39 F Cabbage, back area reach-in, 40 F Sandwich, deli display case, 36 F #16. Pot of soup base in walk-in, cooled overnight at 4" depth. Cooked foods must be cooled using an approved method, (i.e. uncovered at a depth of 2' or less). Corrected: Many other foods observed cooling correctly in walk-in. Always remember to cool at depth <2" . Soup base voluntarily discarded. #21. Multiple items on single prep top above 41 F, brisket, tripe and meatballs at 43 F, 45 F and 49 F. Bean sprouts and chopped cabbage in double prep top at 43 F and 48 F. Potentially hazardous foods must be held at 41 F and below. Corrected: All foods moved to walk-in cooler to chill. Contact repair company for both units immediately. Potentially hazardous foods may not be kept in single prep top unit, until repaired. Contact inspector when complete, and provide verification. #34. Sani-bucket tested at >200 ppm chlorine. Chlorine sanitizer must be maintained between 50-100 ppm. Corrected: Refreshed and tested at 100 ppm. Note: Discussed pest control with PIC per PIC, the landlord employees a company for pest control. No sign of rodents in kitchen, service dining area, dry storage or garbage areas.

Basil Leaf Restaurant - 235 Division Street NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/29/2018	5	8	13	#21- Proper Cold Holding Temperatures #33- Potential Food Contamination Prevented #43- Nonfood-Contact Surfaces Maintained and Clean	Curry paste, cook line reach-in, 44 F Cut lettuce, upright reach-in L 40 F Rice, upright reach-in, R 40 F Rice, hot held in rice cookers (2) 157-158 F Cooked shrimp, single under counter reach-in, 39 F Eggs, prep top, 40 F #21. Curry paste (multiple containers) in cook line under counter reach-in at 44 F. Potentially hazardous foods must be held at 41 F and below. Corrected: Curry paste moved to freezer. Unit is dripping from back, possibly an indication of malfunction. Contact repair company as soon as possible, adjust unit and monitor temperatures in the mean time. #33. Squash, avocados and boxed wine stored < 6 " off floor directly under hand wash sink plumbing. Foods must be stored at least 6" off the floor and protected from contamination. Corrected: Food moved. #43. Non-food contact surface in ice machine observed with significant mold growth. Non-food contact surfaces must be maintained and cleared. Correction: Increase cleaning frequency. Thank you for maintaining improvements made after last re-inspection.

Brick on Trosper, The - 709 Trosper Road SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment and Tavern	8/28/2018	55	20	75	#02- Food Worker Cards Current #06- Adequate Handwashing Facilities #14- Raw Meats Away from RTE Food; Species Separated #17- Proper Hot Holding Temperatures #21- Proper Cold Holding Temperatures #33- Potential Food Contamination Prevented #34- Wiping Cloths Properly Used, Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized	Sliced tomatoes, right side under counter reach in 40 degrees F Shredded cheese, right side prep top 40 degrees F Sliced cheese, middle prep top 49 degrees F Bacon (cooled), 1st prep drawer 43 degrees F Chicken, ham, roast beef, 2nd prep drawer 44-47 degrees F Marinara, pizza prep top 38 degrees F Shredded cheese, pizza prep reach in 39 degrees F Pasta, hot hold self serve 164 degrees F Salad, cold hold self serve 51 degrees F Pizza, sausage & cheese, hot hold self serve 127-130 degrees F Pizza, tomato & cheese, hot old self serve 128-134 degrees F Cream, bar reach in 44 degrees F Sliced tomatoes, walk in 40 degrees F Cubed chicken, upright reach in, right 40 degrees F Artichokes, upright reach in, right 39 degrees F Soup, hot hold well 147 degrees F Marinara, hot hold cook line 154 degrees F #2: Several Food Worker Cards missing or expired. All employers must maintain a valid Food Worker Card. Correction: Obtain and provide verification to inspector within 2 weeks. #6: Hand wash sink in bar, and dump sink functionality switched, because hand wash sink hot water not functional. Hot water was available in dump sink, but not stocked with soap, and without splash guard (sink directly adjacent to ice bar). All hand wash sinks must be stocked with warm water, soap and paper towels. Sink must be equipped with splash guard if food prep or storage occurs within 18 inches. Correction: Either repair hand sink or install splash guard on other sink and stock appropriately. Do so within 2 weeks. #14: Raw fish stored over ready to eat/cooked chicken, and adjacent to ready to eat spinach in cook line under-counter reach in. Raw (packaged) ground beef stored directly on top of packaged, ready to eat pepperoni and cooked bacon. Raw animal protein must be stored below and away from ready to eat foods. Corrected: foods moved. #17: Pizza under heat lamp temped between 127-134 degrees F. PHF's must be held at or above 135 degrees F. Corrected: Items voluntarily discarded. Until examined, 1 bulb out. Replace bulb and do not use until unit maintains adequate temperatures. REPEAT #21: Salad on self serve line at 51 degrees F. Sliced cheese in middle prep top unit at 49 degrees F. Chicken, ham and roast beef in bottom cold drawer between 44-47 degrees F. Bacon in top cold drawer at 43 degrees F. Cream in bar under counter reach in at 44 degrees F. PHF's must be held at 41 degrees F or below. Correction: Cheese, chicken, roast beef and ham moved to walk in. Salad voluntarily discarded. Adjust units and/or contact repair company if required for units to maintain temperature. Provide copy of work order/invoice when complete. #33: Onions stored <6 inches off floor and directly under produce sink plumbing during prep. Foods must be protected from contamination during storage. Corrected: onions moved. #34: Several wiping cloths stored dirty & half dry on counter top. Quat sanitizer tested <150 ppm. Chlorine sanitizer tested >200 ppm. Wiping cloths must be stored in sanitizer when not in use. Chlorine sanitizer must be between 50-100 ppm, Quat sanitizer must be between 150-400 ppm. Corrected: Cloths moved, contact Ecolab for sanitizer maintenance, chlorine sanitizer diluted, tested at 100 ppm. #41: Warewash test at 0 ppm Chlorine, 0 ppm Quat and 151 degrees F. Staff unsure what sanitizer, no test strips available. If thermal warewash, must reach 160 degrees F, if chemical. must be between 50-100 ppm Chlorine or 150-400 ppm Quat. Correction: Contact Ecolab for maintenance, wash dishes in 3 comp sink until repaired. REPEAT #42: Ice machine observed with mold build up. Food contact surfaces must be maintained and cleaned. Correction: Increase cleaning frequency. Re-inspection Required. Note: Review sink usage in kitchen with all staff, remind staff of dumping in hand sink policies.

Ricardo's - 676 WOODLAND SQUARE LOOP SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/28/2018	10	0	10	#21- Proper Cold Holding Temperatures	Hamburger, cook 155-181 F Contact sanitizer, 300 ppm quat Glass ware machine, 50 ppm chlorine. #21. Various foods in large prep at 45-52 F. i.e. shrimp, ahi, sliced tomatoes. The unit must keep foods at 41 F or less. Corrective Action: Temperature setting adjusted. PHF's moved to walk-in. Monitor the performance of the unit- Repair or Replace if necessary.

Varsity Espresso - 3120 Martin Way East

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	8/28/2018	10	0	10	#21- Proper Cold Holding Temperatures	Milk and sandwiches, tall reach-in, 33-37 F #21. Milk and other milk products in under counter glass door fridge at 40-53 F. These must be kept at or below 41 F. Adjust temperature setting and if this doesn't correct in 30 minutes, move product to tall upright refrigerator. Continue to use as facility 3-compartment sink and utility sink for cleaning and waste water disposal with wheeled cart or dolly.

Shari's Restaurant - 3425 Pacific Avenue SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/27/2018	5	0	5	#02- Food Worker Cards Current	Rack ribs, cooled walk-in, 38 F Mashed potatoes, steam table, 169 F Hamburger; cooked, 173 F Sliced tomatoes, top of prep, 40 F Cut lettuce, top of prep, 40 F Cut lettuce, salad prep, front, 38 F Contact sanitizer, 300 ppm quat DW machine sanitizer 50 ppm chlorine #2. A couple FW cards found expired. These must be renewed in 2 weeks.

Sonic - 7746 MARTIN WAY E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Establishment	8/27/2018	10	10	20	#21- Proper Cold Holding Temperatures #29- Adequate Equipment for Temperature Control #33- Potential Food Contamination Prevented	Chili, hot well, 190 F Chicken patty, hot tray, 142 F Tomatoes, cold line, 58-59 F Corn dog, walk-in, 40 F Corn dog, 2-door stacked reach-in, 40 F Cut lettuce, cold line, 47 F #21. Improper cold holding. PHF on cold line, 44-59 F Correction: Maintain PHF's in cold holding at or below 41 F (CDI- voluntarily discarded). #29. Inadequate cold holding equipment, not properly functioning to maintain 41 F or lower. Correction: Repair to maintain required cold hold temps. (CDI- Unit turned down). #33. Cooking oil stored on floor. Cardboard deteriorating. Correction: Store all foods 6" off ground.

Shell - 4533 Lacey Boulevard

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores and Confectioneries	8/27/2018	5	0	5	#02- Food Worker Cards Current	Milk, merchandiser, 41 F #2. Food worker card unavailable upon request. Correction: Ensure all food worker cards are maintained on-site and are available upon request.

Season's Teriyaki - 1401 Marvin Road NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/27/2018	75	13	88	#02- Food Worker Cards Current #16- Proper Cooling Procedures #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF #23- Proper Consumer Advisory Posted #29- Adequate Equipment for Temperature Control #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #43- Nonfood-Contact Surfaces Maintained and Clean	Cream cheese, prep unit bottom, 40 F Sushi fishes, 43-45 F, 41 F Breaded chicken, on counter / bucket 87-90 F breaded chicken, 2-door standing unit, 56 F Cabbage, on cart, 70-79 F Garlic in oil, prep unit bottom, 49-50 F Shrimp, prep unit top, 78 F Sprouts, prep unit top, (in water), 46 F Bean Paste, prep unit bottom, non-phf, 44-46 F #2. Food worker card/s unavailable upon request for working employee. Correction: maintain valid FWC's for all employees and make available upon request by 10/8/18 #16. Improper cooling. Chicken (breaded) in reach-in refrigerator 56 F, shrimp in prep unit top, 78 F, both not properly cooled. Correction: Properly cool by approved method. If using shallow pan method, ensure product depth of 2" or less, uncovered in refrigeration 41 F or lower then cover (CDI) REPEAT #19: Room temperature storage of potentially hazardous food. Cabbage on cart in bus tub 70-79 F. Breaded chicken in large container, 87-99 F Correction: maintain potentially hazardous foods in temperature control to limit bacterial growth. Ensure foods are maintained at or below 41 F or 135 F or greater. Do not store potentially hazardous foods at room temperature. (CDI) #21. Improper cold holding of potentially hazardous foods. Foods in prep unit top, bean sprouts 46 F , prep unit bottom, garlic in oil 49-50 F. Sushi bar (fish top refrigerator) tuna 45 F snapper 44 F, yellow tail 43 F. Correction: Maintain foods in cold holding at or below 41 F (CDI) #19. Improper use of time as a control. Rice (sushi) 70 F, Tapioca 70 F both on counter without temperature control. Both absent time mark / method, no written policy upon request. Correction: When using time as a public health control time food comes out of temperature control or discard time must be tracked / noted. A written policy for using TAC must be available upon request and employees must be trained on policy. Four (4) hours max timing out of temperature with discard after 4 hours (no re-use). (CDI- to be discarded at proper time). #22. Thermometers not properly used. Absent in units and not used to evaluate foods Correction: Provide thermometers in units and food prep areas and use. Thin tip, rapid read. #23. Proper consumer advisory absent for raw / undercooked / cooked to order foods. Correction: Provide. (reviewed disclaimer / reminder statements). #29. Inadequate equipment for temperature control. Merchandiser units used to store open foods. Insufficient space for current volume. Correction: Provide proper commercial equipment designed for desired use. (e.g. non-merchandiser for open foods). Facility has repeated room temperature violations due to lack of cold storage for volume. Facility to provide additional commercial cold storage by 10/1/18. (Approval of equipment before install required). #41. Improper ware washing. Dish machine sanitizer 0 ppm. Correction: Repair dish machine to properly sanitize 50-100 ppm. Train employees to know / use dish machine properly. Use 3-comp sink to properly wash, rinse, sanitize and air dry until dish machine is repaired. #43. Non-food contact surfaces dirty. Freezer interior dirty. Used cardboard, not smooth and easily cleanable. Floors, walls, ceiling dirty. Correction: Maintain non-food contact surfaces clean. Provide smooth, non-absorbent, and easily cleanable surfaces. Note: Recommend splash guard at each hand sink. Parasite destruction letters required. RE-INSPECTION REQUIRED. Re-Inspection: Re-InspectionDate: Sep 18, 2018 Results: Tuna, Sushi display, 40 F Salmon, Sushi display 39 F Tofu, prep unit bottom, 39 F Bean Sprouts, 2-door reach-in, 40 F Chicken, hot hold, 179 F Re-inspection to verify operator took corrective action for critical violations. Upon inspection observed all WA FWC to be current, observed property cooled food, did not observe improper food temperature storage. All foods in cold holding were at or below required temperatures or 41 F. Sushi rice was properly marked for time as a control and new thermometer was in use. Owner is in process of re printing menus. No repeat critical violations were observed. Management actively monitoring critical risk factors. Verified dish machine to be properly sanitizing. Note: Operator to remove small merchandiser and to cease use of open food storage in larger merchandiser. Operator installing splash guards at hand sinks (on site at time of inspection) Operator to continue cleaning efforts Operator to purchase additional refrigeration as current volume at max capacity.

Julia's Bakery LLC - 7209 Martin Way E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/27/2018	5	5	10	#02- Food Worker Cards Current #34- Wiping Cloths Properly Used, Stored	Pulled chicken, Hobart unit, 40 F Chicken, Hobart unit, 41 F #2: FWC (food worker cards) not current for all employees. Expired card 2/2018. Correction: Obtain valid card by 9/10/18. REPEAT #34: Sanitizer not made at time of inspection. Correction: Prepare and maintain sanitizer as required, changing every 4 hours or sooner if necessary. (CDI- demonstrated / made).
Bakery	8/27/2018	0	0	0		Sausage, 2-door True merchandiser, 40 F "Jello " drink" 3-door True merchandiser, 40 F No violations noted at time of inspection.

El Sarape - 4043 Martin Way

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/27/2018	35	11	46	#06- Adequate Handwashing Facilities #16- Proper Cooling Procedures #32- Insects, Rodents, Animals Not Present; Entrance Controlled #43- Nonfood-Contact Surfaces Maintained and Clean #46- Toilet Facilities Properly Constructed, Supplied, Cleaned	Shredded chicken, steam table, 159 F Mashed beans, steam table, 163 F Diced tomatoes, prep fridge, 39 F DW machine sanitizer 100 ppm chlorine Contact sanitizer, 50 ppm chlorine #6. Paper towel dispenser at hand sink empty and does not work. Corrective action: Roll of towels provided and new dispenser shall be installed in 5 days. #16. Half pan of cooked beans cooled from this morning at depth of 6 inches and temperatures at 50 F; these must be cooled at 2 inches food depth. Corrective action: Beans disposed #32. Screen panel to back door is broken. Repair or replace in 2 weeks. #43. Handles and door surfaces of 6 door freezer have accumulation of debris and grime. Keep these hand contact surfaces clean and sanitized. Clean and sanitize all hand contact areas regularly throughout the day. #46. Employee restroom door shall be repaired to allow door to self-close. Repair in 5 days.

Coffee Bean, The - 1210 Clearbrook Drive

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	8/27/2018	15	5	20	#06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures #29- Adequate Equipment for Temperature Control	Burritos, residential whirlpool, 42-43 F Cream cheese, residential whirlpool, 45 F milk, on counter from under counter unit, 41 F Dairy product, under counter unit, 41 F #6. Inadequate hand washing facilities. Facility absent dedicated hand sink outside of restroom. Correction:Facility to install dedicated hand sink by 10/1/18. Approval required before install. #21. Improper cold holding temperatures of potentially hazardous food. (PHF). Foods in residential refrigerator above required 41 F and lower. Correction: Maintain PHF in cold storage at or below 41 F. (CDI- unit turned down). #29. Inadequate equipment for temperature control. Residential refrigerators being used in commercial application and not maintaining required temperatures. Correction: Replace residential refrigerator / freezer with commercial unit by 10/1/18. Approval required before install.

Shell - 4542 Martin Way

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores and Confectioneries	8/27/2018	15	3	18	#06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures #43- Nonfood-Contact Surfaces Maintained and Clean	Chocolate milk, beer cooler, 44 F Pkg'd sandwich, grab-n-go merch 41 F REPEAT #6: Inadequate hand sink. Drinking cup in basin. Foods / goods stored under soap dispenser, coffee maker and pots in splash zone of hand sink. Correction: Prevent potential contamination, use hand sink for hand washing ONLY. Locate items outside of splash zone of hand sink or provide splash guard. #21. Improper cold holding of potentially hazardous foods. PHF, dairy products in beer cooler greater then 41 F (chocolate milk 44 f). Correction: Maintain PHF in cold holding at or below 41 F. Lower unit temperature until 41 F food temp is obtained / maintained. Consider separate cold storage refrigerator for dairy products. (CDI- unit lowered). REPEAT# 43: Non-food contact surfaces improperly maintained. Microwave interior dirty. Cardboard on shelving. Correction: Clean and maintain microwave. Remove cardboard. Re-inspection required due to repeat violations from previous inspection. Re-Inspection: Re-InspectionDate: Sep 19, 2018 Results: Re-inspection to verify corrective actions taken on critical violations. Upon inspection observed hand sink, accessible and properly stocked and microwave clean (newly purchased). Temperatures of potentially hazardous food, milk, above 41 F in cold holding. Ambient temperature of unit observed to be 41 F Management has not taken steps to actively control risk factor. #21. Improper cold holding of potentially hazardous food (PHF). Dairy product , milk in beer cooler greater then 41 F (43 F). Correction: maintain PHF in cold holding at or below 41 F. Turn down unit temperature and/or relocate product. Recommend separate smaller merchandiser unit. Re-inspection required for repeat critical violation $200.00 Fee Re-InspectionDate: Oct 30, 2018 Results: Milk, beer cooler, 42 F Chocolate mil, beer cooler, 44-46 F Re-inspection to verify corrective actions taken for critical violations. #21. Upon re-inspection observed potentially hazardous food (PHF) in temperature danger zone above 41 F in beer cooler. Dairy products 45-46 F. This represents the third consecutive violation for the same unsafe food practice of storing food above the required cold holding temperature of 41 F or lower. Operator has not successfully controlled risk factor. Correction: Operator is required to discontinue sale of potentially hazardous foods until inspector approves either 1) Relocation to unit properly functioning to maintain required food safety temperatures. OR 2) Repair beer cooler to maintain required food safety temperatures. RE-INSPECTION REQUIRED

Four Corners Grocery & Deli - 11500 Bald Hill Road SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/24/2018	40	0	40	#02- Food Worker Cards Current #17- Proper Hot Holding Temperatures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit	Note: There is a 10 lb chub of raw ground beef in frig, burgers & chicken burgers/patties were noted in 2008 as being pre-cooked, this has to do with your waste strength load on your septic system. #26: Made changes, additions without prior approval even though addressed in 2016 that needed to contact Jerry Caird of our office before doing changes. Complete remodel application and submit in 14 days. #2: No Food Worker Cards on site. Put away in box & box not found, may have been discarded by painters or other workers. Obtain and have Food Worker Cards or reprints onsite. New Beverage Air Single door reach in fridge, 40 degrees F Sliced cheese blocks 39 degrees F New 2 door reach in freezer Has monitoring therm reading 37 degrees F Between sausage packs 37 degrees F #17: Corn dogs in couple of hot case locations, 118-122 degrees F, burritos 114 degrees F & 123 degrees F, other foods (chicken, other deep fried foods 137 degrees F to 170 degrees F , all cooked foods being hot held shall be 135 degrees F or more.

Coffee Katz - 1550 Irving Street SE Suite 102

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/23/2018	0	5	5	#34- Wiping Cloths Properly Used, Stored	Ambient, pepsi merchandiser, 33 F Wrap, pepsi merchandiser, 31 F Almond milk, 2-door under counter, 41 F Cream, 1-door under counter, 39 F Sani-bucket @ 100 ppm #34. Wiping cloth used to wipe down espresso machine stored in water next to container of sanitizer. Wiping cloths must be store in sanitizer when not in use. Corrected: Cloth moved. Note: Home style refrigerators replaced with commercial units, specs provided. Please contact office prior to replacement in future. Note: Spoke to PIC about portioning pre-washed ready to eat salad mix into single use paper boats with tongs for customers. Tongs must be washed, rinsed and sanitized every 4 hours. Practice approved during inspection.

New Sushi & Teriyaki - 5401 CORPORATE CENTER DR SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/23/2018	25	3	28	#19- No Room Temperature Storage #30- Proper Thawing Methods Used	Chicken: Cooked 165-187 F Shrimp: top of sushi prep, 40 F Cooled Chicken: walk-in, 38 F DW machine rinse, 50 ppm chlorine Contact Sanitizer, 50 ppm chlorine #19. Large half pan of breaded chicken bits stored by stove was at 68-72 F, This must not be stored at room temperature. Corrective Action: Store in prep fridge at this station or take out smaller portion that can be utilized within 30 minutes. #30. Previously frozen tuna for sushi has been thawed in intact sealed packaging. Packaging must be opened, unsealed when thawing this product. #19. Cooked beef also stored at room temperature, found at 73 F

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	8/23/2018	10	13	23	#21- Proper Cold Holding Temperatures #33- Potential Food Contamination Prevented #34- Wiping Cloths Properly Used, Stored #37- In-use Utensils Properly Stored	Cooled sausage, cook top drawer, 4-45 F Cooled chicken, cook top drawer, 45-47 F Chicken (cooled) walk-in (indoor), 36 F Sliced tomatoes, 2-door reach-in R 38 F Macaroni balls, 2-door reach-in L 39 F Cream, outdoor walk-in, 38 F Cream, bar merchandiser, 43 F Milk, kitchen merchandiser, 41 F #21. Cooled chicken and sausage in cook top cold hold drawers at 45-47 F and 44-45 F. Potentially hazardous foods must be held at 41 F and below. Corrected: Items moved to walk-in. Unit adjusted, monitor food temperatures throughout the day, contact repair company if required. #33. Whole potatoes stored outside building against wall in tub and in cardboard boxes. Foods must be protected from contamination during storage. Corrected: Potatoes moved. #34. Bar sanitizer bucket tested at >200 ppm Chlorine. Chlorine sanitizer must be maintained between 50-100 ppm. Corrected: Refreshed and tested at 100 ppm. #37. Ice cream scoop stored in 51 F stagnant water. In-use utensils must be stored in water below 41 F , above 135 F or stored outside of water- but washed, rinsed and sanitized every 4 hours. Note: #2. Food worker cards must be obtained from an approved source / program. (Washington State County Courses only). Note: Discussed packaging and storing of in house made BBQ sauce. PIC will be purchasing new jars soon, will communicate on what code will allow for packaging.

Tuna Poke - 700 Sleater Kinney Road SE #G

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/23/2018	25	3	28	#19- No Room Temperature Storage #30- Proper Thawing Methods Used	Salmon, diced- in prep fridge, 37 F Contact Sanitizer, 50 ppm chlorine. #19. Large amount of salmon filets being processed at 57-65 F. Reduce the amount of product removed from refrigeration such that it will be processed in 30 minutes then returned to refrigeration. #30. Ahi Tuna found thawed in original sealed packaging. This product must be thawed in unsealed packaging. Corrective action: Cut open plastic packaging before being placed in the refrigerator.

Wendy's #110 - 526 SLEATER KINNEY RD SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/22/2018	15	5	20	#13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Hamburger, large, cooked 155-181 F Chicken, hot hold, 159 F Tomato, sliced prep rail , 39 F Contact Sanitizier, 200 ppm quat. #13. FW's that handle raw meat does subsequently contaminate all surfaces they contact. All raw meat contaminated surfaces must be thoroughly cleaned and sanitized. Wiping with sanitizer towel alone, does not eliminate this contamination and therefore, it's spread in the establishment. #41. Dishwashing sink of 3-comp. sink was overfilled allowing soapy wash water to flow into third sanitizer sink in use. Corrected. #13. Corrective Action: A procedural change must be made to prevent the spread of contamination from worker activities involved with grilling.

Charlie's Safari - 1401 Marvin Road NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/22/2018	25	18	43	#01- PIC Certified by Accredited Program or Compliance with Code #06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures #29- Adequate Equipment for Temperature Control #37- In-use Utensils Properly Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized	Chicken Patty, from stove top, 201 F Taco meat, prep unit top, 41 F Sliced lunch meat, prep unit bottom, 40 F Cut lettuce, walk-in , 42 F Cut watermelon, walk-in, 42 F Dressing, (non-phf), 42 F #1. Person in charge (PIC) unable to correctly answer food safety questions, not in compliance with code as demonstrated in violations observed (e.g. cold holding temps)and not actually controlling food borne illness risk factors ( e.g. hand sink not stoked). Correction: Obtain food safety knowledge, PIC to retake WA FWC training. #6. Inadequate hand washing facilities. 1 of 2 front hand sinks not stocked (absent soap). Correction: Maintain hand sinks stocked and accessible at all times. (re-stocked). CDI #21. Improper cold holding temperatures. Foods in walk-in, both PHF's and non-PHF's, in temperature danger zone, above 41 F in cold holding. Watermelon 42 F , cut lettuce 42 F , dressing's 42 F. Correction: Maintain potentially hazardous foods in cold holding at or below 41 F #29. Inadequate equipment for temperature control. Ice cream freezer broken, walk-in being used as "service" area for ice cream. (food temperatures in walk-in 42 F ). Walk-in door not properly closing. Correction: Cease use of walk-in as service area for ice cream. Repair / replace ice cream freezer. Repair walk-in door. Recommend thermal curtain. #37. In-use utensils not properly stored. In-use milk shake tops with dried milk shake and spoon (2) inside. Correction: Properly store in-use utensils rinsed and/or properly wash rinse and sanitize air dry every 4 hours. #41. Chemical sanitizer test strips unavailable for both quat ammonia and chlorine. Correction: Provide and use. #42. Food contact surfaces not properly cleaned and maintained. Ice machine dirty. Correction: Clean and maintain.

Northwest Meats - 9408 MARTIN WAY E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Establishment (Meat Market)	8/22/2018	30	5	35	#02- Food Worker Cards Current #07- Food Obtained From Approved Source #21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF #34- Wiping Cloths Properly Used, Stored	Tamale, deli case, 43 F Beef, deli case, 44 F Beef, walk-in 32 F Salsas, open display, 42-44 F Ceviche, open display, 44 F Chicken, deli case, 40 F #2. Food worker card unavailable upon request. Correction: Make available upon request, maintain on site for all employees #7. Unable to verify source for tamales and salsa's. Correction: Pull from sale until verified and approved. #21. Improper cold holding temperatures of potentially hazardous foods. Salsa's and ceviche in open display case, 42-44 F, tamales and raw meat in center of display case 43-44 F. Correction: Maintain potentially hazardous foods in cold holding at or below 41 F. Ensure proper function of meat case fans and relocate items in display cases. Correction: Use and read thermometers. #22. Thermometers provided not used. Unit thermometers read 46-50 F. Correction: Provide and maintain as required. #34. Improper sanitizer, chlorine sanitizer less than 50 ppm.

Taco Del Mar - 1350 Marvin Road NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	8/22/2018	35	0	35	#04- Hands Washed As Required #06- Adequate Handwashing Facilities	Beans, walk-in, 39 F Beans, hot hold, 142 F Guacamole, cold well, 36 F Chicken, walk-in, 40 F Rice, hot hold, 192 F Sour cream, cold well, 36 F Lettuce, prep top 38 F #4. Improper hand washing. Employee washed hands for less than required 20 seconds. (twice). Correction: Properly wash hands at an approved and stocked hand sink with warm water (100-120 F), and soap for 20 seconds minimum as required when required. REPEAT #6: Inadequate hand washing facilities. Rear hand sink inaccessible with container of pico degallo in basin and trash can blocking, also absent soap. Correction: Maintain hand sinks stocked and accessible at all times. RE-INPECTION REQUIRED Repeat violations from previous inspections not corrected.