Environmental Health
Food Safety



Food Safety - Inspections Lookup





Las Palmas Jarochas - 909 Sleater Kinney Road SE

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

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

#21. Multiple units holding food between 43-45 F. TCS foods being cold held shall be kept at 41 F or below. Adjust thermostats or service units. CDI.
Food Service Establishment 12/4/2019 25 5 30 #04- Hands Washed As Required
#33- Potential Food Contamination Prevented
Beans, rice, Hot hold, 160-180 F
Meat, produce, dairy, walk-in, 37 F
Cooked meat, produce, sliding glass cold hold, 39 F

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

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

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

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



Koibito Japanese Restaurant - 730 Sleater Kinney Road Suite F

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

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

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

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

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

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

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

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

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

Day & Night Grocery - 2400 Harrison Avenue NW

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

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

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

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

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

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

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

Notes / Observations / Corrective Actions:

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

Have foods removed from sale location.

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

Re-inspection

Fred Meyer #00186 - 700 Sleater Kinney Road SE

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

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

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

Pho Hoa Noodle Soup - 1120 Galaxy Dr NE

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

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

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

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

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

NOTE: Review cooling with staff.

Fred Meyer #00186 - 700 Sleater Kinney Road SE

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

Great record keeping for shellfish tags.
Bakery 12/3/2019 5 5 10 #02- Food Worker Cards Current
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#2. Food worker cards expired. All workers shall have current, valid food worker cards on site. Foodworkercard.wa.gov

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

Espresso 12/3/2019 5 0 5 #02- Food Worker Cards Current
Milk, small under counter cold hold, 40-41 F
Milk, 2-door cold, 40 F
Sandwiches, sandwich cold hold, 37 F

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

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

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

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

NOTE: Keep items 6 inches off of the ground during storage.

Rainier High School Gym Concession Stand - 308 2nd Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Gym Concession (Fall & Winter Qtr) 12/2/2019 0 0 0 Between packs of hot dogs in reach-in fridge, 40 F
Exterior display moni. therm read 37 F.
Cheese sauce: 180 F
Chili, 161 F Pizza, chicken sandwich, 157-161 F


Although hot dogs are fully cooked, ready to eat, most people like hot foods 135 F -140 F. Still getting new covered roller grill settings where they need to be (121 F A.T.O.I.)

Did not do pulled pork or deli sandwiches this game.

Honeycuspe - 4520 Intelco Loop

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

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

Pho Tumwater - 111 TUMWATER BLVD SE Suite #102

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

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

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

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

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

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

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

Vision Fitness and Health - 111 TUMWATER BLVD SE #A209

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

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

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

Not currently making drinks due to leak in sink.

El Sarape - 4043 Martin Way

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

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

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

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

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

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

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

RPZ backflow device needs annual testing.

Martin Way Diner - 2423 4th Avenue East

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

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

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

Dairy Queen - 611 Lilly Road SE

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

NOTE:
Inspect RPZ backflow device annually.

Happy Teriyaki VIII - 2915 Harrison Avenue NW, Suite #205

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/25/2019 80 28 108 #01- PIC Certified by Accredited Program or Compliance with Code
#04- Hands Washed As Required
#13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized
#14- Raw Meats Away from RTE Food; Species Separated
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#33- Potential Food Contamination Prevented
#37- In-use Utensils Properly Stored
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#43- Nonfood-Contact Surfaces Maintained and Clean
#48- Physical Facilities Properly Installed, Maintained, Cleaned
#1. Duties of the PIC, PIC did not comply with code, has red violations.

#4. Hands washed when required. Food handler at prep area did not wash hands between tasks.
Correction: Retrain food handlers on hand washing procedures.

#13. Food contact surfaces sanitizer: Multiple food contact surfaces non cleaned to sight / touch, including food preparation tables and the prep-station cutting board.
Corrective Action: Properly wash, rinse, sanitize and dry all food contact surfaces before and after use.

#14. Separation of raw animal foods. Raw shrimp stored over RTE foods in walk-in.
Corrective Action: Properly store all raw and RTE foods per the food code, no raw food stored over RTE foods.

#19. No room storage of foods. Observed food held at room temperatures (See page 1 temp observations).
Corrective action: Do not store foods at room temp.

#21. Cold holding PHF. Food in merchandiser fridge stored above 41 F.
Corrective Action: Store PHF foods in cold hold equipment that holds food below 41 F.

#29. Adequate Equipment; Capacities: Merchandiser not capable of cooling / cold holding of PHF / TCS foods.
Corrective Action: Keep RTE / TCS / PHF Foods in proper storage locations. Do not cool PHF/TCS foods in merchandiser.

#33. Potential cross contamination; Cleaning frequency. Accumulation of food and facility debris on facility food and non food contact surfaces, storage areas.
Corrective Action: Facility food storage and preparation areas must be cleaned to prevent potential contamination by re-inspection date (2 weeks).

#37. In-use utensil storage. Rice utensils stored improperly in room temp water.
Corrective Action: Store in ice.

#40. Materials safe and clean. Cardboard contaminated on floor not properly used, freezer lid not properly cleanable etc.

#42. Food Equipment Clean. Food-contact surfaces not cleaned properly (cutting boards, cooking surfaces etc.).

#43. Non-food contact surface. Not cleaned at a regular frequency.

#48. Floors, Walls, Ceilings. Physical facility needs to be cleaned: cold-hold, kitchen, Storage areas, floors

Starbucks - 1301 Yelm Highway SE

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

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

New Sushi & Teriyaki - 5401 CORPORATE CENTER DR SE

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

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

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

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

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

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

Nom Nom Deli & Bakery - 513 S CAPITOL WAY

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

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

Mayan Family Mexican Restaurant - 4820 Yelm Highway SE

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

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

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

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

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

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

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

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

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

Burger King #7938 - 4830 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/22/2019 30 2 32 #17- Proper Hot Holding Temperatures
#18- Proper Cooking Time and Temperature; Proper Use of Non-Continuous Cooking
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Chicken nuggets/ burgers, hot hold, 130-155 F
Burger, cooking temp, 145-180 F
Meat/ produce / dairy, walk-in, 35 F
Lettuce, small prep cold hold, 35 F

#17. Chicken nuggets in hot hold were 130-132 F. TCS foods being hot held shall be kept at 135 F or above.
Discard nuggets. (CDI).

#18. Temperatures of certain area on burger were 145-150 F. Raw meats served without a consumer advisory must meet required cooking temperatures on all parts of the meat. Use properly functioning side of the grill until the whole unit is repaired. (CDI).

#48. Wine rack in walk-in cold hold broken and sagging. All food equipment and storage areas shall be in good repair. Repair or replace rack prior to next routine inspection.

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

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

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

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

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

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

McCoy's Tavern - 418 4th Avenue East

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

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

Pizza Annex - 1005 Capitol Boulevard S

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

Good, none noted.

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

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

Starbucks at Target - 2925 HARRISON AVE NW

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

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

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

Panda Express #884 - Capital Mall

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

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

NOTE: Sanitizer dispenser to be fixed.

Pizza Hut #033696 - 4660 WHITMAN LN SE Suite F

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/22/2019 0 3 3 #43- Nonfood-Contact Surfaces Maintained and Clean
Meat / cheese / produce, large prep cold hold, 37-39 F
Walk-in, 35 F

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

7-Eleven #34981 B - 6975 CAPITOL BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli 11/21/2019 10 0 10 #06- Adequate Handwashing Facilities
Pizza / wings hot hold, 150 F
Hot dogs / rollers, roller hot hold, 145-155 F
Meat, Under counter cold hold, 38 F

#6. Hand washing sink not producing hot water. Hand washing sinks shall be able to provide water at least 100 F. Repair mixing valve.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/21/2019 30 0 30 #02- Food Worker Cards Current
#04- Hands Washed As Required
Rollers/ hot dogs, Roller hot hold, 150-170 F
Pizza/ corn dogs, hot hold, 150 F
Hot dogs, under counter, cold hold, 37 F

#2. Food Worker Cards expired. All employees shall have valid Washington State Food Worker Cards on-site. Foodworkercard.wa.gov.

#4. Employee not washing hands prior to putting on gloves when working with RTE foods. Wash hands prior to putting on gloves and after handling money, raw meat, using the restroom, and otherwise contaminating hands. Suggest using other barriers (tongs, deli paper).
Grocery Stores and Confectioneries 11/21/2019 15 0 15 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
Sandwiches / cheese / meat- open air cold hold 45 F
Milk / pizza- walk-in, 39 F

#21. Products in open air cold hold were at 45 F. TCS foods being cold held shall be kept at 41 F or below. Adjust thermostat or service unit.

#22. Thermometer broken in open air cold hold. All cold hold units with TCS foods shall have accurate, easily readable thermometers in them. Replace and equip promptly.

7-Eleven #34981 B - 6975 CAPITOL BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 11/21/2019 0 0 0 Milk / meat walk-in, 39 F
Sandwiches / meat / cheese- open air cold hold, 40 F

* Door to walk-in not closing properly. Repair to ensure proper temperature control.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/21/2019 35 0 35 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
Meatballs, soup, hot hold, 160-170 F
Meat, cheese, under grill cold hold, 47 F
Meat, cheese, lettuce, large prep cold hold, 39 F
Meat, produce, cheese, walk-in, 39 F

#16. Chicken cooling with lid on in walk-in. TCS foods shall be cooled in 2 inch amounts, uncovered until 41 F or below. Remove lid. (CDI).

#21. Food in under grill cold hold was 47 F. TCS foods being cold held shall be kept at 41 F or below. Service unit . (CDI).

Thrive Community Fitness - 5401 Corporate Ctr Lp SE Bldg K

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 11/21/2019 0 0 0 Juice / milk, 2-door under counter cold line 41 F.

Candlewood Suites - 4440 3RD AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment ( Grocery) 11/19/2019 20 0 20 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#25- Toxic Substances Properly ID, Stored, Used
Milk, merchandiser 42-44 degrees F
Yogurt, merchandiser 41 degrees F

#21: Improper cold holding of PHF/TCS. Dairy in merchandiser above 41 degrees F. Correction: Maintain food in cold holding at or below 41 degrees F.

#22: Thermometer absent in cold holding unit. Correction: Provide and use.

#25: Potential contamination during storage, medication stored above food. Correction: Relocate to prevent potential contamination.

Casa Mia - 716 Plum Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/19/2019 5 0 5 #02- Food Worker Cards Current
Soup @ wait staff warmer, 158 *168 F OK
Open top cooler, Sliced tomatoes, 38 F OK
Sauce w/meat, cooks warmer, 149 F Ok

#2. Per PIC, food worker cards are at other store. Copies must be available at each store at all times. Let inspector know when returned.

NOTE: Fix doors of cooler under stove- don't close all the way.

Ember Goods - 422 WASHINGTON ST NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 11/19/2019 0 0 0 Note: Espresso cooler 39 degrees F, ok (milk)
Back room cooler 40 degrees F, ok (milk)

No violations noted at time of inspection.

Coffee Central LLC - 1025 UNION AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/19/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
#34: No sanitizer on wiping rags, no sanitizer bucket mad up - corrected, 100 ppm bleach.

Eagan's Drive-In & Espresso - 6400 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/18/2019 10 0 10 #17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
Chili, hot hold 130-145 degrees F
Burger, cooking temp 170 degrees F
Lettuce/cheese/tomato, 3 door cold hold 43 degrees F

#17: Hot holding temperature of chili was between 130 and 145 degrees F. TCS foods being hot held shall be kept at 135 degrees F or above. Adjust thermostat. CDI

#21: Foods in 3 door cold hold were 43 degrees F. TCS foods being cold held shall be kept at 41 degrees F or below. Adjust thermostat or service unit. CDI.

Wash hands prior to putting on gloves and after handling raw meat, chemicals, money, using the restroom, or otherwise contaminating hands.

Only use approved hand washing sink for washing hands.

El Sarape - 5409 Capitol Boulevard S.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/18/2019 10 0 10 #14- Raw Meats Away from RTE Food; Species Separated
#22- Accurate Thermometer Provided for PHF
Produce/cheese/meat, walk in #1, 38-40 degrees F
Eggs/lettuce, walk in #2, 39 degrees F
Rice/beans/meat, hot hold line 150 degrees F
Hot hold box 138-150 degrees F

#14: Raw meat stored above ready to eat foods/raw chicken stored above seafood. Raw meat shall be stored below and away from other foods, and shall be stored based on cooking temperature. Re-arrange meat. CDI

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

Interlake Grocery - 7446 MULLEN RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 11/18/2019 20 5 25 #01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#1: PIX unable to answer food safety questions regarding temperatures, hot & cold holding. Correction: Obtain food safety knowledge.

#2: Food Worker Card unavailable for PIX. Correction: Obtain WA FWC by 12/03/2019

#26: "Remodel" conducted without application/approval. Non-commercial fryer in prep area. Correction: Submit application by 12/03/2019.

#41: Sanitizer test kit unavailable. Correction: Provide
Food Service Establishment (Grocery) 11/18/2019 0 0 0 Milk, walk in cooler 41 degrees F
Packaged ham, glass reach in 40 degrees F

No violations noted at time of inspection.

Notes: Ensure food is stored 6" off ground
Notes: Ensure food holes are sealed.
Notes: Ensure food and chemicals are stored separately

McDonald's - 5601 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/18/2019 0 0 0 Beef, cooking 170-180 degrees F
Chicken, cooking 165-170 degrees F
Eggs/chicken, hot hold 150-160 degrees F
Eggs/lettuce/tomatoes, prep cold hold 40 degrees F

Continue to monitor temps of final cooking of par-cooked chicken "flashed finished"

Cheeky Martini Lounge - 203 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/15/2019 10 0 10 #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
Tall cooler, All 38 F OK
Open top cooler, tomato mix, 37 F OK
Home style cooler, almond milk, 39 F OK

#26. Home style cooler not approved for perishable foods. There are 2 types non-dairy milk.
Correction: Moved to Tall cooler. Owner plans replacement with commercial "NSF-Rated" replacement.

Figaro's Pizza - 19810 Old Highway 99 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/13/2019 5 0 5 #22- Accurate Thermometer Provided for PHF
Pizza Toppings, large prep cold hold, 39 F
Salads, glass cold hold, 40 F
Pizza toppings, wings, lettuce, Walk-in, 37 F

#22. Thermometers missing in prep & glass cold hold. All cold hold units shall have accurate, easily readable thermometers in them. Replace immediately.

Mills Diner - 10109 12 SR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/13/2019 15 5 20 #21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
#33- Potential Food Contamination Prevented
Burger, cooking, 178-185 F
Cheese, 3-door prep, 36 F
Produce/meat, open top prep, 36-38 F
Gravy/sausage, back single door, 39 F
Sausage, hot hold, 135-150 F

#21 Eggs and cheese on ice were between 48-53 F. All TCS foods being cold held shall be kept at 41 F or below. Move products to cold hold. (CDI)

#23. No consumer advisory for under cooked eggs, steak, or burgers. Any raw meat that may be served under the cooking temperature must be labeled on menu with an advisory. Label during next reprint of menu.

#33. Food products stored underneath paper towels used for hand washing. Food must be stored to prevent contamination. Move product to cold hold. (CDI)

Rapidly re-heat previously cooled products to 165 F prior to holding at 135 F

Regularly calibrate dial stem thermometer in ice water.

Grand Mound 76 - 19704 Old Highway 99 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 11/13/2019 0 0 0 Sandwiches / lunchable, Glass door cold hold, 41 F
Milk / butter/ eggs, walk-in, 40 F

Hot Stone Authentic Korean Cuisine - 119 5TH AVE SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/9/2019 0 3 3 #43- Nonfood-Contact Surfaces Maintained and Clean
Rice (2), 147-163 degrees F
All coolers were less than 40 degrees F
New 2 door cooler, raw meat 37 degrees F

#43: Many non-food contact surfaces (cooler doors, shelves, front of stove, part of floor) have build up, need more frequent cleaning. Will clean Sunday, then clean weekly or as needed.

Rediviva Tea & Coffee - 116 5TH AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/9/2019 0 0 0 Milk, under counter, 40 F OK
Milk, tall cooler, 39 F OK

Good, none noted.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/6/2019 45 5 50 #02- Food Worker Cards Current
#12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Soup / meat / chili, Prep hot hold, 170 F
Pizza toppings, prep cold hold #1, 38-43 F
Pizza toppings, prep cold hold #2, 45 F
Meat / dairy / produce, Walk-in cold hold unit, 39 F
Cheese / produce, salad bar cold hold, 39 F


#2. Food worker cards expired. All employees must have valid cards on site. Renew at FoodWorkerCard.wa.gov.

#12. Clam tags not properly filled out. Shellfish tags shall have date of last shellfish in batch that is sold, and shall be kept for 90 days. Going forward, write date on tag.
NOTE: To prepare for future rule change, it is good practice to write first and last sold.

#16. Meatballs in walk-in cooling in large amounts with lid on. Cool meatballs in 2 inch amounts, leaving uncovered until 41 F or below. Remove lid and reduce amount. (CDI)

#21. Multiple cold hold units were above 41 F. All cold hold units with TCS foods shall be kept at 41 F or below. Adjust thermostat or service unit. (CDI)

#22. Multiple cold hold units were missing thermometers. All cold hold units must have accurate, easily readable thermometers in them. Equip immediately.

#41. Dishwasher sanitizer is out. Chemical sanitizers must have adequate solution available. Switch sanitizer container. (CDI).

NOTE: Wash hands prior to putting on gloves, and after handling raw meat, chemicals, money, or otherwise contaminating hands.

Pho Vy - 909 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/6/2019 5 15 20 #22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Rice, hot hold, 170-180 F
Meat / Produce, prep cold hold, 40 F
Broth / meat / sprouts, 2-door glass cold hold, 39 F

#22. Thermometers missing in homestyle and prep cold hold. All cold hold units must have thermometers that are accurate and easy to read. Install thermometers promptly.

#29. Home style cold hold used; cold hold units used outside of capacity. Only commercial units, used as designed shall be used for temperature control. Replace unit when it fails.

#40. Cardboard on flour; newspaper covering bottles; non-food grade containers used. Use only commercial grade equipment, while not adding other materials to them; use only food grade containers for food storage. Remove cardboard/newspaper; replace non-food grade containers.

REPEAT: #42. Food slicer left uncleaned with food debris. Food contact surfaces must be taken apart and washed, rinsed, and sanitized after use. Clean immediately.

NOTE:
Wash hands prior to putting on gloves, and after handling raw meat, chemicals, using the restroom or otherwise contaminating hands.

Cool foods in 2-inch amounts, uncovered until 41 F or below.

Arby's #5801 - 532 Sleater Kinney

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/4/2019 5 0 5 #21- Proper Cold Holding Temperatures
Chicken/ mozz sticks, Fry station, 145-200 F
Deli meat/produce, walk-in, 43-44 F
Deli meat/produce/cheese, Prep cold hold, 41 F

#21. Multiple items in walk-in were 43-44 F. TCS foods being cold held must be kept at 41 F or below. Adjust thermostat or service unit.

Note: if not already pre-washed, wash produce prior to cutting, cooking or serving.

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 11/4/2019 35 3 38 #17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#36- Proper Eating, Tasting, Drinking or Tobacco Use
Meat / Produce / Dairy, walk-in cold hold, 40-41 F
Mac n cheese / beans / potatoes, hot hold, 114-165 F
Meat, hot hold box, 145 F
Cheese / slaw, small prep cold hold, 44 F

#17. Mac n cheese, in hot hold was between 114-130 F. TCS foods being hot held must be kept at 135 F or above. Rapidly re-heat to 165 F prior to holding at 135 F (CDI).

#21. Items in small prep cold hold were 44 F. TCS foods being cold held must be kept at 41 F or below. Adjust thermostat or service unit.

#22. No thermometer in walk-in cold hold. All cold hold units must have an accurate easily readable thermometer in them. Equip promptly. (CDI).

#36. Employee eating on server line. Employees must eat, drink, and smoke in designated areas , away from food prep areas. Stop eating and wash hands prior to returning to work. (CDI).

Tuna Poke - 700 Sleater Kinney Road SE #G

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/1/2019 30 8 38 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
Rice, rice cooler 1 & 2, 115-140 degrees F
Fish/crab, prep cold hold 38-40 degrees F
Miso, soup hot hold 150 degrees F

#2: Food Worker Cards expired. All food workers must have valid, up to date cards on site. Renew at Foodworkercard.wa.gov.

#17: Rice in far left hot hold was 115-123 degrees F. TCS foods being hot held must be kept at 135 degrees F or above. Plug in rice cookers and ensure it reaches 165 degrees F before holding at 135 degrees F. CDI

#34: Sanitizing solution in all wiping buckets above 200 ppm. Wiping bucket sanitation should be kept around 50-100 ppm. Re-make solution.

#37: Sushi rice paddles stored in room temperature water. Store in-use utensils in water 135 degrees F or above, or ice-water 41 degrees F or below. Add ice to water. CDI

Applebee's - 525 Sleater Kinney Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/1/2019 25 0 25 #16- Proper Cooling Procedures
Chicken, cooking temp 175 degrees F
BBQ Ribs, cooking temp 185-190 degrees F
Meat/produce/cheese, prep cold hold 39 degrees F
Produce/meat/rice, walk in 38 degrees F

#16: Rice cooling in bag in walk in. TCS foods must be cooled uncovered, in 2 inch amounts until 41 degrees F or below. Re-heat to 165 degrees F or discard. CDI

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 10/30/2019 45 0 45 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
Beans, hot hold, 174 F
Rice, hot hold, 163 F
diced tomatoes, double stacked on cold top prep 50 F
Sliced tomatoes, bottom prep unit, 45 F

#4. Improper hand washing. Operator placed gloves on without washing hands first.
Correction: properly wash hands as required when required. (CDI re-washed)

#6. Inadequate hand washing facilities. Basin unavailable, frozen bananas and pan in hand sink basin.
Correction: Make hand sink available at all times. Prevent potential contamination.

#21. Improper cold holding of foods Time/Time controlled for safety (TCS) Diced tomatoes, double stacked above full 50 F, sliced tomatoes in top of prep unit 45 F.
Correction: Ensure TCS foods are maintained at or below 41 F in cold holding. (CDI-rapid chill)

Taco Time - 3501 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/30/2019 0 0 0 Chicken / Beans Hot hold table, 136-150 F
Chicken / Beef / Rice / Beans, Server hot hold 145-160 F
Produce/Dairy/Meat, walk-in cold hold, 39-40 F

Fiesta Taco LLC - Las Palmas Jarochas 909 Sleater Kinney Rd. #5 (Commissary)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 10/29/2019 0 0 0 Rice, hot hold line, 162 F
Beans, hot hold line, 174 F
Chicken, hot hold line, 147 F
Beef, under counter unit, 40 F
Sliced tomatoes, prep unit top, 40 F

No violations noted at time of inspection.

NOTE: 49. Recommend screen on ceiling vent.

Mexican Food El Itacate - 8910 MARTIN Way E (Commissary-German Diner)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 10/29/2019 25 0 25 #04- Hands Washed As Required
Lettuce, prep unit top, 37 F
Sour cream, prep unit bottom, 40 F
Beef, 2-door ATOZA,
Rice, hot hold line, 147 F
Beans, hot hold line, 167 F
Beef, hot hold line, 172 F

#4. Improper hand washing. Operator placed gloves on without washing hands after changing tasks.
Correction: Prevent potential contamination by hands. properly wash hands as required when required. (CDI washed).

PA Station - 3505 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 10/29/2019 10 7 17 #21- Proper Cold Holding Temperatures
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sandwiches/cheese/meat, Glass door cold hold, 49 F
Milk, walk-in, 43-44 F

#21. Items in glass door cold hold were 49 F. All TCS foods being cold held must be kept at 41 F or below. Discard items and monitor temps daily going forward.

#42: Ice machine has mold build-up inside. All food contact surfaces must be routinely washed, rinsed and sanitized. Empty ice and wash, rinse and sanitize machine.

#48. Items in walk-in stored on floor, leading to infrequent cleaning. All food items should be 6 inches off of the ground to facilitate cleaning. Move and clean floors.

Shari's Restaurant - 3425 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/29/2019 15 5 20 #06- Adequate Handwashing Facilities
#22- Accurate Thermometer Provided for PHF
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Burger, cooking, 160-180 F
Produce, prep cold hold, 39 F
Meat/Produce/Dairy, walk-in, 37-39 F
Pie, pie case, 38 F

#6. Hand washing sink near ware-washer has no paper towels. All hand washing sinks must be stocked with soap and paper towels. Refill immediately. CDI

#22. Thermometers missing in multiple cold hold units. All cold hold units must have accurate, easily readable thermometers in them. Replace as soon as they arrive.

#41. No test strips available. Test strips must be readily available for testing ware washer and sanitizer buckets. Obtain from Ecolab or supplier immediately.

Bailey's IGA - 10333 State Highway 12 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 10/28/2019 5 5 10 #12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction
#33- Potential Food Contamination Prevented
Meat, walk-in, 35 F
Meat, open display cold hold, 40 F

#12. Shellfish tags are missing dates for last product sold. Shellfish tags must be kept for 90 days, and have the date of last product sold/served/discarded on tag. Write date in designated spot going forward.

#33. Cooked ground beef stored in non=food grade container. All foods must be stored in food grade containers to prevent contamination. Move immediately.
Food Service Establishment 10/28/2019 25 5 30 #16- Proper Cooling Procedures
#33- Potential Food Contamination Prevented
Soups/Chowder, soup hot hold, 140-155 F
Meat / produce / cheese, walk-in, 39 F
Meat / potatoes / mac n cheese, display hot hold, 150 F

# 16. Chowder cooling in covered, deep pan in walk-in. TCS foods must be rapidly cooled in 2-inch amount, uncovered until 41 F or below. Re-heat to 165 F prior to properly cooling. (CDI)

#33. Food in walk-in stored in metal trays on ground. All food must be stored at least 6 inches off the ground. Move product (CDI).
Grocery Stores and Confectioneries 10/28/2019 10 0 10 #21- Proper Cold Holding Temperatures
Bagged salads, Open cold hold, 50 F
Milk, walk-in, 37 F

#21. Bagged salads and ranch were 50 F. TCS foods being cold held must be kept at 41 F or below. Adjust thermostat or service unit.

Highway 12 Espresso - 9525 12 SR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/28/2019 10 5 15 #06- Adequate Handwashing Facilities
#34- Wiping Cloths Properly Used, Stored
Sandwiches / eggs / milk, Large cold hold, 39 F
Milk, small under counter cold hold, 41 F

#6. Hand washing station had bucket in it. Hand washing sinks must be used only for hand washing, and kept free of utensils or equipment. Remove bucket. (CDI).

#34. Bleach wiping bucket has no sanitizer. Use bleach concentration of 50-100 ppm for surfaces. Re-made solution. (CDI)

Coffee Central - 7141 Cleanwater Lane

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 10/25/2019 10 5 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Milk, under counter cold hold, 43-44 F
Sandwiches, dairy, 2-door glass cold hold, 41 F

#2. Expired food worker cards. All employees must have current food worker cards on site. Renew at WWW.Foodworkercard.wa.gov.

#21. Milk in under counter cold hold was 43-44 F. All TCS food being cold held must be kept at 41 F or below. Re-organize to maximize air flow.

#34. Wiping cloth sanitizer at 0 ppm. Sanitizer should be 50-100 ppm for surfaces. Re-make solution.

* Verify hose for filling up water is food grade. If not, purchase and use.

Coffee Central - 261 Israel Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/25/2019 0 0 0 Milk, under counter cold hold, 39 F

My Thai Food Truck - 1818 4th Ave E (Commissary-Elk's)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Truck 10/24/2019 65 5 70 #06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
Cooked veggies, hot hold, 124 F
Sprouts, cold hold (cooler), 44 F
Eggs/Noodles, room temp storage, 60 F

#6. Hand washing sink blocked by dishes. hand washing sinks must be available at all times. Used ONLY for hand washing and stocked with soap and paper towels. Remove dishes.
(CDI).

#19. Eggs and cooked noodles found at room temperature. All TCS foods must be held at either 41 F or below (45 F Eggs) or at 135 F or above. Move to cold hold.
(CDI).

#17. Hot holding temperature of cooked veggies was 124 F. TCS foods being hot held must be kept at 135 F or above. Rapidly re-heat to 165 F prior to holding at 135 F.

#21. Sprouts in cooler were 44 F. TCS foods being cold held must be kept at 41 F or below. Add ice to cooler for short term; for long term move to cold hold unit.
(CDI)

#33. Multiple foods stored in boxes on floor. Food must be kept at least 6 inches off of the ground to prevent contamination. Move items.

* Remember to cool foods in 2-inch amounts at Commissary. Rapidly re-heat previously cooled foods to 165 F prior to holding at 135 F

NOTE: During the commissary inspection last week, we found no labeling of shelves (cooler and dry areas) as "My Thai". Do this to correct.

Re-Inspection:

Re-InspectionDate: Nov 07, 2019 Results: Re-inspection

#17. Peanut sauce is 113 F on "low"
Correction: Reheated to "Low setting".

#21. Eggs next to grill area 64 F. The maximum is 45 F.
Correction: Refrigerated.

Notes:
1. Add more water in bottom of steam warmer, less than 1/2 ", needs 1" for even heat.

2. Don't pile cut lettuce on top of bins in open top cooler. Will get too warm.

3. You will be billed a re-inspection fee.

4. Another re-inspection fee will be done within 10 days. You will be charged.
2.

Bobby Jayz - 1115 Washington Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/24/2019 40 3 43 #02- Food Worker Cards Current
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#37- In-use Utensils Properly Stored
REPEAT: #2. One worker no current Food Worker Card. Email inspector copy within 2 weeks.

#16. Soup prepared for cooling was found covered. TCS foods that are cooled with shallow pan method, must be in 2-inch amounts, uncovered until 41 F . Remove cover and cool in walk-in.
(CDI).

#21. Salad bar, many items like cottage cheese, sliced ham, were 50-53 F Items in multiple cold holds were 42-45 F. Monitor temperatures in back 2-door cold hold, as well as front glass cold hold. Adjust thermostats or service units as needed.

#37. Espresso stir sticks in cloudy 60 F water; per worker, sticks and container not washed, rinsed, sanitized until 2:30 PM.
Correction: Wash every 4 hours or ice.

Pho Pacific - 5718 PACIFIC AVE SE Suite #A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/23/2019 85 12 97 #01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#07- Food Obtained From Approved Source
#13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized
#14- Raw Meats Away from RTE Food; Species Separated
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#37- In-use Utensils Properly Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
#49- Adequate Ventilation, Lighting; Designated Areas Used
Tofu, prep unit top, 50 F
Cabbage, prep unit top, 43-44 F
Soup, residential unit, 47 F
Rice, rice cooker, 140-150 F
Pho Soup, kettle/pot on stove, 197 F

Facility self closed to re-open facility must demonstrate adequate working refrigeration ( walk-in and prep unit).

#1. Person in charge (PIC) not in compliance with code and had incorrect answers to food safety questions. Risk factors not controlled.
Correction: Ensure PIC is knowledgeable and in control of risk factors. PIC to retake WA FWC training before re-opening.

#2. Food worker cards unavailable for "helper/family members" after 1 month of working.
Correction: Provide by 11/7/19. Supervise all food prep activities.

#13. Meat slicer not sanitized after use with raw meat. Food contact surfaces used with raw meat must be washed, rinsed, and sanitized after use and before switching to other animal products. Take apart slicer and wash, rinse, sanitize. Repeat.

#14. Raw beef stored on top shelf in homestyle cold hold. Raw meat must be stored below and away from ready to eat foods. Move meat to bottom shelf once walk-in is operational.

#19. Multiple raw meats observed at room temperature. TCS foods must be kept under temperature control at all times. Move meat to cold hold unit immediately. (CDI).

#21. Both cold hold units found between 43-50 F. TCS foods being cold held must be kept at 41 F or below. Repair walk-in, organize prep table, and replace home style cold hold to ensure TCS foods are 41 F or below.

#22. Not using thermometers to ensure temperatures of TCS foods. Accurate thermometers must be used to regularly check temperatures of TCS foods. Use digital thermometers as part of active managerial control for TCS foods.

#29. All cold hold units not properly maintained and/or constructed to ensure temperature control. All equipment must be fully functioning commercial grade. Equipment, used as it was designed. Repair walk-in, re-organize use prep table; Replace homestyle unit.

#37. Utensils in standing water; Strainers left on top of garbage. In-use utensils must be stored in a manner that prevents contamination. Remove all utensils and wash, rinse, sanitize them.

#7. Food from unapproved source. Foods prepared at home, food receipts unavailable for products (white fish, shipped / taped boxes of food, "taped" pickled lamb in jars).
Correction: provide food that has been, prepared in an approved kitchen by approved methods. Maintain receipts and make available upon request. Remove from sale/service (CDI- removed from sale/service).

#48. Physical facilities not properly maintained. Shelving absent 6" clearance, storage area excessively unorganized with piles of items. Facility not maintained clean around drains and equipment.
Correction: Provide shelving in storage areas, ensure 6" clearance from floor to allow for cleaning. clean and maintain all areas of establishment.

#49. Inadequate lighting in ware washing area. Bulbs out.
Correction: Provide adequate lighting in ware washing area. Repair and maintain.

NOTE: #23. Consumer advisory may be required for pho soup, operator to provide food flow for Pho soup, before providing to customers.

NOTE: #41. Ware washing must be conducted in approved location/ sinks. Ware washing may not be conducted in food prep sink.

Dairy Queen - 1202 Yelm Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/18/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Walk-in fridge, back stock gravy 38 F
Chicken tenders (breaded deep fried), 148 F
Sliced tomato, shredded cheese, in Make cooks line fridge39-41 F
Chili, in counter top hot hold, 160 F
Beef burgers on hot hold, 148-158 F

#34. Counter wipe on counter on cook line, had no detectable Q.A.C. sanitizer, not stored in sanitizer bucket between uses- Mgr found nozzle dispenser had build-up, contributing to poor sanitizer.
Correction: Move bucket closer to use site and store cloth in solution between uses.

McDonald's - 520 SE SLEATER KINNEY RD

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/18/2019 25 0 25 #19- No Room Temperature Storage
Burgers / Chicken, cooking temps, 170-180 F
Lettuce, T.P.H.C. 50 F
Burgers / Fish / Chicken, hot hold, 150 F

#19. Time as a public health control (T.P.H.C.) stickers not changed when required. When using T.P.H.C. 4 hour destruction time must be labeled and followed; and changed with new product. Change stickers. (CDI).

* Contact Ecolab for report on dishwasher.

Skateland Roller Rink - 2725 12th Ave NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/18/2019 0 7 7 #44- Plumbing Properly Sized, Installed, and Maintained
#49- Adequate Ventilation, Lighting; Designated Areas Used
Home-grade refrigerator, 38 F
Hot dogs on warmer / cooker 95 F (5 minutes heating)

#44. Ice machine drain line is solid connection to waste water disposal (on-site septic). Ice bin must be indirectly drained or air gap created. Correct in 4 weeks.

#49. 8 food lamp fixtures need shielding to prevent accidental breakage of bulbs.
Correct in 4 weeks.

NOTE:
Make access to sink plumbing easily accessible for surveying.

Home style refrigerator must be replaced with commercial grade in 120 days.

Wendy's #110 - 526 SLEATER KINNEY RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/18/2019 5 0 5 #22- Accurate Thermometer Provided for PHF
Burger, Cooking temp, 157-165 F
Chili, hot hold, 160 F
Lettuce / cheese / tomato, cold hold, 39-40 F
Meat / Produce / Dairy, walk-in, 37 F

#22. Thermometer in walk-in broken. All cold hold units must have accurate, easily readable thermometers in them. Replace immediately.

*I will check into 8-hour cheese holding practices.

Dingey's - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Unit 10/17/2019 10 0 10 #21- Proper Cold Holding Temperatures
3-door cooler, bag salad, 38 F OK
Crab cakes cooking, 178 F OK
Gravies, warmer, (3), 149 F minimum OK
NOTE: keep perishable food out of home-style refrigerator.

REPEAT: #21. Like last year, Spinach leaves (from bagged) not iced on sides; 1" down was 51 F.
Corrected: Will ice completely up sides in future, (for 41 F max). Also raw shell eggs were 51 F- will ice up sides in future.

Tacos Gaby - 307 Yelm Ave E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/17/2019 0 0 0 Appetizer area: Refried beans 170 F
Salsa on ice, not surrounded by ice, 43-45 F
Steam table: meat mix, 150-160 F
Rice, 140 F
Chicken, 158 F
Cooks 4 door make fridge, Sour cream, shredded cheese, sliced tomato, all 36-38 F
Rice in pots 4" deep, 41-46 F

NOTE: #6. Cold water part of faucet not working, Hot water only - Repair in 1 week or less and call inspector when done.
Also keep in front of hand wash sink clear and easily assessible.

NOTE: #2. 1 or 2 workers have expired FW cards.
Correction: Have them submit current, valid FW cards within 2 weeks.

NOTE: #16 Please review methods of proper cooling of foods with staff, found in the Spanish language Food Worker booklet, rice should be no more than 2" deep when cooling and 41 F before transferring into a deeper container and depth.

NOTE: #41. Using new Q.A.C. product from ecolab for counter wipes buckets and 3rd compartment of manual ware wash- our QT-10 Q.A.C. test strips did not react well- provide Q.A.C. test strips, for this new use product.

NOTE: #48. Wooden under shelf glasses holder / storage not sealed- Correct by providing paint or similar sealing for ease of cleaning , prevent moistures, grease absorption.

Commissary inspection done as part of routine Food Establishment inspection.

Salted Road Coffee - 822 8th Ave SW (No Commissary)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit (Espresso and Baked Goods) 10/17/2019 0 0 0 Milk, 1 small cold hold, 40 F

Gringo Maniac - 4520 INTELCO LOOP SE BLDG 4 (Commissary-EZ Foods)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 10/17/2019 0 12 12 #34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Diced tomatoes and spring mix, top of prep fridge, 36-39 F
Shredded pork, ATOSA reach-in, 38 F
Rice, steam table, 153 F

#34 & #41 Contact sanitizer and dish washing sanitizer at or near zero. Must be maintained at 200-300 ppm QUAT. Also keep solution clear and clean.

#48. Food prep sink blocked with storage of bags and gloves. Keep clean and sanitized at all times.

#48. Floor has accumulation of grease and debris. Clean regularly.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/17/2019 0 0 0 Hot foods, warmer (ALL) 170-180 F OK
Rice, warmer, 180+ F OK
Tall Cooler, meat, <40 F OK

No violations

NOTE: To meet current codes, replace wood blocks under sinks and dry storage racks with treated wood or plastic (seal to floor), complete by January 17, 2019.

Loyal Till the End Catering - 2125 Caton Way SW (Commissary Oly Burger)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Truck 10/17/2019 35 0 35 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#22- Accurate Thermometer Provided for PHF
Breakfast bowls, corn dogs, hot hold, 108-115F
Hot dogs, hot hold, 140 F
Air temp, hot hold, 141 F
Cheese / eggs, cold hold, 37-40 F

#2. No food worker card on truck. All employees must have FWC on site. Renew or post. Foodworkercard.wa.gov

#17. Hot holding temperatures in units below 135F. All TCS foods must be kept at 135 F or above. Return to commissary to reheat to 165 F

#22. Thermometer in hot hold unit off by 40 degrees F. All units must have accurate thermometers. Replace immediately.

NOTE: If temperatures of 135 F can't be maintained, unit may need to be altered.

Nineveh - 108 Franklin St NE (Commissary-Old School Pizza)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 10/17/2019 0 0 0 Cooler open top, cheese, < 41 F OK
Cooler open top, (shared) in commissary, Milk, < 41 F OK
Cooking temp, Jo Jo's, 170 F Ok

No violations at time of inspection.

NOTE: Owner to re-seal commissary door floor sweep, and opening in wall. Label your cooler and Dry storage areas in commissary with your firms name. Please complete within 1 months time.

Bar Francis - 110 Franklin NE (commissary-Old School Pizza)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 10/16/2019 0 5 5 #32- Insects, Rodents, Animals Not Present; Entrance Controlled
Gallon milk, home style refrigerator, 35 F OK
Gallon mil, under counter fridge, <40 F OK

#32. Dumpster valve (worker/customer) restroom needs spring, spring hinge or self-closer on door.
Correction: Provide by October 30, 2019.

NOTE: 1. You have resent your drawing espresso "cart" location, along with sinks, storage, restroom,- Thank you.

NOTE: 2. The white Amana home style refrigerator does not meet current codes- Replace only with commercial, "merchandiser grade" cooler if it fails. The sink (no drainboards) also does not meet current codes, though it does have a drain rack above it for storage.

El Taco Amigo #1 - 3720 Pacific Ave SE (Commissary-Corona's Taqueria)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 10/16/2019 30 0 30 #14- Raw Meats Away from RTE Food; Species Separated
#17- Proper Hot Holding Temperatures
Cooked veggies / meat / rice, hot hold, 105-160 F
Cheese / lettuce / tomato, prep cold hold, 39-40 F
Meat (raw & cooked), large cold hold, 38 F

#14. Raw meats next to each other and above canned soda. Raw meat must be separated by species and below ready to eat foods. Move raw meat. (CDI).

#17. Hot holding temperatures of rice and cooked veggies were 105-118 F. All hot held TC's foods must be kept at 135 F or above. Rapidly re-heat to 165 F before holding at 135 F (CDI).

El Taco Amigo 3 - 3720 Pacific Ave SE (Commissary-Corona's Taqueria)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 10/15/2019 0 0 0 Steak, cooking 170 F
Rice, hot hold, 140-155 F
Cheese/Lettuce, small prep cold hold, 38 F
Meat, large, cold hold, 36 F
Steak, cooking temp, 170 F
Rice, hot hold, 140-155 F

NOTE: Renew restroom agreement, Commissary agreement, and Site location/schedule early in 2020.

Fresh Taste Cafe #2 - 212 MAPLE PARK AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Espresso 10/15/2019 0 0 0 Sandwiches, TALL cooler, <37 F OK
Gallon milk, under counter cooler, 40 F OK

Good, none noted.

Taco Lote, LLC - 2752 PACIFIC Avenue SE (Commissary-Silver Saloon)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food 10/14/2019 35 10 45 #06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#44- Plumbing Properly Sized, Installed, and Maintained
Meat / cheese / produce, prep cold hold, 38 F
Beans / meat, prep hot hold, 115-150 F

#6. Worker using prepared dishwashing soap during hand washing. All hand washing sinks must have their own soap and paper towels for hand washing only. Use designated hand soap.

#17. Hot hold temperatures of multiple items below 135 F. All tcs foods being hot held must be kept at 135 F or above. Rapidly re-heat to 165 F before holding at 135 F (CDI)

#40. Untreated wood supports used to level microwave. All non-food contact surfaces must be smooth and easily cleanable. Replace before next inspection.

#44. Wastewater spilling onto floor by 3-compartment sink. Plumbing must be installed and maintained to prevent wastewater contamination. Remove insert that was slowing flow. Wash, rinse, and sanitize area affected by spill

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 10/11/2019 0 5 5 #33- Potential Food Contamination Prevented
Milk, under counter cooler, 38 degrees F
Milk, tall 2 door cooler, 39 degrees F

#33: Plastic wrapped paper cup boxes directly on floor in storeroom. Corrected, put on shelf.

Ichiban Teriyaki - 506 Yelm Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/11/2019 50 3 53 #16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
#37- In-use Utensils Properly Stored
Kim chi in 2 door reach in fridge, 37 degrees F
Rice on hot hold in cooker, 200 degrees F
Cabbage on hot hold, 118 degrees F
Sliced orange, sliced garlic in bin area of make fridge, 38-39 degrees F
Chicken (cooked), in make fridge in covered container 4" in depth, 90 degrees F

#16: Cooked chicken being improper cooled or cold held. Correction: Gave copy of English & Korean language Food Worker Booklet with proper cooling procedure & hot holding pages "dog-eared". Once food is cooked, maintain at 135 degrees F or more. If cooling, cool properly (uncovered, no more than 2" deep until 41 degrees F or less). Then when reheat, needs to be reheated to 165 degrees F.

#17: Cabbage (cooked) improper hot hold temp. Correct: Hot hold all cooked foods at 135 degrees F or more. Correction: See #16 correction also.

Note #34: Counter wipes bucket foamy & 200 + ppm bleach chlorine. Adds soap to counter wipes bucket. Do not add soap to counter wipes bucket. Set up separate bucket for soap & water and another bucket with clean water for washing and rinsing surfaces if necessary or you want to do so. Otherwise or/as necessary, use the cloths stored in the counter wipes bucket to sanitize surfaces if they are clean to touch. Make sanitizing solution by adding 1 tsp of 6% bleach to 1 gallon of cool water, bleach solution should be 50-200 ppm, use test strips as you have to check & monitor.

#37: Between use scoop & paddle stored in water only. Correction: store contaminated utensils between use in ice water bath if you are not going to wash, rinse and sanitize after each use.

Total red points greater than 45. Re-Inspection Notice issued. An inspection will occur 7-10 days from now to verify red violations are corrected. A fee will be charged for the re-inspection.

Re-Inspection:

Re-InspectionDate: Oct 23, 2019 Results: 10/21/19 ISP: lights out. Sign on door said "We will be open tomorrow". could not inspect today. R. Poole.

10/23/19 Inspection:

Chicken, cooled in 2" pans, covered w/ lid, 50 F, stacked 2-3 pans deep. Top one 50 F.
Cabbage in electric fry pan, 97 F, on hot hold.

#16. Repeat violation : Improper cooling of Chicken.
#17. Repeat violation: Improper hot holding - cabbage mix.

Chan is upset with me. Will need to have supervisor assist. Consultation on this per Chan's request. Game him supervisor's card to call supervisor directly, in addition to my request and to ask for interpreter assistance. He feels their is miscommunication due to language.

Re-inspection Notice Issued.
Operator chose not to read and sign since he said he had a problem understanding report.
Operator claimed cook, put in too much cabbage to cook and removed some to bowl to reheat. He said it was just today when I came in. He did not have an answer why I had found the same last inspection.
We discussed chicken- operator claimed he had checked chicken in reach in and found it to be 42 F. His cent. grade thermometer 0-1C was accurate when checked with ice bath only- my TC #18 read 33 F. I pulled out 3 of the 2" pans of chicken in the under counter fridge that were in a stack and checked temperature with his and my TC #18, read 43-50 F. depending on pan and chicken of pan. Operator eventually moved chicken in 2' pans back to cool in reach-in fridge. Discussed options to cook cabbage (140 F cook and hot hold 135 F or if cooking, finish in microwave and temp to 140 F.

Hands On Children's Museum - 414 Jefferson NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/10/2019 10 0 10 #21- Proper Cold Holding Temperatures
Soup warmer, 166 F OK
Espresso cooler, lo-boy, <41 F OK
Open customer case, sandwich, 38 F OK

#21. In dividable upstairs "party room(s)", the far stainless home-style cooler (empty) is 49 F, 41 F is maximum. The refrigerator thermometer reads 51 F.
Correction: Will adjust colder prior to use.

NOTE: Above home-style coolers (2) Do not meet current codes for commercial grade coolers. Will allow for now, due to occasionally use.

Olympia Coffee Roasting Company - 2824 CAPITOL BLVD

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 10/10/2019 0 0 0 Milk, 2-door cooler, 38 F
Milk, Small espresso cooler, <40 F OK

Good, none noted.

Pints Barn - 114 East E Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment and Tavern 10/10/2019 0 3 3 #43- Nonfood-Contact Surfaces Maintained and Clean
Soups, wait staff side, (2) 142-144 F
Walk-in, lemon / limes near door, <40 F OK
Sliced tomato, (2) open top coolers, 38-39 F Ok

#43. On clean slicer, still buildup behind blade, top of blade bearing. Clean completely and disassemble and run through dishwasher as needed.
OK- Cleaned

Super Buffet - 1390 Galaxy Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/9/2019 115 19 134 #01- PIC Certified by Accredited Program or Compliance with Code
#06- Adequate Handwashing Facilities
#12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction
#15- Proper Handling of Pooled Eggs
#16- Proper Cooling Procedures
#18- Proper Cooking Time and Temperature; Proper Use of Non-Continuous Cooking
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#44- Plumbing Properly Sized, Installed, and Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
#49- Adequate Ventilation, Lighting; Designated Areas Used
As facility has exceeded 100 red high risk factor violation points, facility operating in IMMINENT HEALTH HAZARD AND FACILITY CLOSED FOR 48 HOURS to allow for training and facility maintenance.

#1: PIC unable to answer food safety questions and in non-compliance with codes as demonstrated in high point/high risk violations. Red high risk pts exceed 100. Points above 100 represent an Immanent Health Hazard. PIC unable to actively manage risk factors, facility closed.

#6: Inadequate hand sink/s. Rear hand sink on main prep line inaccessible, blocked by 5 gallon buckets. Employee rr inaccessible, blocked by tools. Correction: Ensure hand sinks are properly stocked and accessible at all times. Relocate buckets away from hand sink.

#12: Parasite destruction procedures unavailable for sushi fish. Correction: Provide and maintain parasite destruction documentation and maintain available upon request.

#15: Improper pooling of eggs. Egg Foo Young, Mi Fun made with white shell eggs (greater than 3 eggs) for buffet service. Correction: Cease pooling more than 3 eggs for buffet service items. Discussed alternatives (e.g. egg substitute).

#16: Improper cooling. Egg rolls in merchandizer, made 10/07/2019 in 6-8" inches in depth at 47 F. Numerous shallow pans in walk in stacked atop each other preventing proper cooling. Correction: When shallow pan cooling ensure product/food depth of 2 (two) inches or less and allow for proper ventilation of product leaving uncovered until 41 degrees F or lower.

#18: Improper cooking temperatures. Thick salmon steak (2") at 100-110 F, langostino 115 F. Correction: Ensure proper cooking temperatures. Seafood cooking temperature 145 F. Verify using thermometer with scheduled frequency.

#19: Room temperature storage of potentially hazardous food, chicken on speed rack in back of cooler area 68 F. Fried chicken on counter in pan 51 F. Correction: Maintain PHF/TCS at/or above 135 F or 41 F or lower.

#19: Improper use of time as a control, written document absent, tracking method absent. Correction: Properly document and use.

#21: Improper cold holding of PHF/TCS. Buffet: melon 44 F, eggs 46 F. Prep unit: cabbage 44 F, noodles 44 F. Correction: maintain PHF/TCS in cold holding at/or below 41 F.

#22: Accurate thermometers absent/not provided/not utilized. Cold holding units absent thermometers (5 & 7 units). Thermometers not used to take/verify temperatures (cooking, cold hold).

#29: Inadequate equipment for temperature control. Merchandizing unit used to store open foods (PHF/TCS) and to cool foods. Correction: Cease using merchandizer for open food storage and cooling. Provide additional commercial refrigeration to accommodate foods previously stored in merchandizer. Provide by 11/10/2019 (long term), short term store in prep units if possible or provide refrigeration immediately.

#40: Improper food & non food contact surface. Wood cutting boards (in disrepair), in use utensils stored on cardboard. Shelfs lined with card board. Interior of ice machine dirty with mold like substance. Correction: Provide and use smooth easily cleanable non-absorbent materials for food and non-food contact surfaces. Clean and maintain ice machine.

#44: Improper plumbing. Ice bin of soda machine leaking. Handles at sinks not properly working. Correction: Repair and maintain.

#48: Physical facilities not properly maintained/cleaned. Floors, walls, ceiling in kitchen dirty with excessive dust, debris under equipment. Shelving absent 6" clearance from floor. Correction: Clean and maintain. Provide adequate shelving w/6" minimum clearance from the floor.

#49: Inadequate lighting. Walk in freezer dark, absent proper lighting. Correction: Provide lighting of 10 cfu minimum.

Re-Inspection:

Re-InspectionDate: Oct 11, 2019 Results: Inspection to confirm active managerial control of risk factors before facility re-opening. Upon inspection observed four persons in charge, two of which are leads with demonstrated knowledge of food safety and food handling practices. Leads were observed to have skill/ability to actively manage staff food handling activities.

During inspection the following practices were observed to be properly conducted.
-Hand washing
-Barrier use to prevent BHC
-Thermometer use for temperature violation
-Cooling Practices
-Food Storage
-Cold Holding
-Hot Holding

Facility may propose sushi menu items re-instatement in two weeks and once food safety risk factor been demonstrated to be properly controlled/managed.

Facility approved to re-open.

Fresh Taste Cafe #1 (& Espresso Kiosk) - 310 MAPLE PARK AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 10/9/2019 10 0 10 #21- Proper Cold Holding Temperatures
"Left" 2-door customer cooler, milk, 39 F OK
Espresso Stand, Satisfactory, Small under counter cooler, 39 F Other- 40 F

#21. (Café) On top and bottom of kitchen prep cooler , top (onions) and bottom(dressing), All 47F Top, and 45 F Bottom.
Correction: Turned colder.

KFC / Long John Silvers - 8030 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/9/2019 20 8 28 #06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#43- Nonfood-Contact Surfaces Maintained and Clean
#47- Garbage, Refuse Properly Disposed; Facilities Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Fried Chicken, hot hold 130 F
Raw chicken, under counter, 36-40 F
Fried Chicken, walk-in, 38 F
Mashed Potatoes, hot hold, 162 F

#6. Inadequate hand washing facilities. Cookie sheet cover near hand sink basin.
Correction: Ensure hand sinks are properly stocked and accessible at all times.

#17. Improper hot holding of PHF / TCS. Fried Chicken in front of cabinet (nearest door) 130 F
Correction: Maintain foods in hot holding at or above 135 F. (door may need to be repaired).

#22. Hot hold cabinet thermometer inaccurate, reading 185 test at 165
Correction; Provide accurate thermometer.

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

#47. Trash can lid open, excessive debris in trash area.
Correction: Clean and maintain.

#48. Tile floor in significant disrepair.
Correction; Repair/Replace.

Lucky 7 Food Store - 1026 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery only) 10/9/2019 15 5 20 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#33- Potential Food Contamination Prevented
Milk, walk-in cooler, 37 F OK
Hot dogs, 1-door cooler, 39 F OK

#6. No soap or paper towels at sink near employee restroom.
Place them there by tomorrow 10/10/19.

#2. No food worker cards for workers.
Obtain card/copy from each worker, make clear photo of cards and send them to inspector by 10/23/19

#33. As required for August change of ownership, purchase fluorescent bulb tube covers and place over all lights in refrigerator/freezers, except LED's. Confirm to inspector when complete.

Tanglewilde Arco - 7291 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 10/8/2019 0 10 10 #43- Nonfood-Contact Surfaces Maintained and Clean
#44- Plumbing Properly Sized, Installed, and Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Pkg'd sandwich, walk-in cooler, 40 F
Milk, walk-in cooler, 41 F (ambient)

#43. Non food contact surfaces dirty, mold like substance. Beverage merchandising shelf unit dirty with mold like substance.
Correction: Clean and maintain.

#44. Plumbing not properly maintained. Freezer condensate / piping leak of excessive ice on floor (6-12" formation on flooring).
Correction: Repair and maintain, clean area.

#48. Physical facilities improperly maintained / constructed
1. Light visible at back door, base of door.
2. shelving absent 6 inch clearance above floor
3. Cabinet facing in disrepair.
Correction:
1. Provide door sweep as part of integrative pest management
2. Provide shelving with 6" clearance to allow cleaning.
3. Monitor shelving integrity. Temporarily seal, long term, replace.

Red Lobster #799 - 4505 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/8/2019 35 8 43 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#30- Proper Thawing Methods Used
#44- Plumbing Properly Sized, Installed, and Maintained
Shrimp, broiler, 147-186 F
Scallops, on ice on counter, 48 F
Soups, soup kettles, 167-182 F
Tomato, salad prep unit top, 49 F
Sour cream, iced cold line, 46-47 F
Seafood, walk-in, 40 F

#16. Improper cooling of PHF/TCS. Cooked noodles in walk-in, covered 44 F
Correction: Properly cool by approved method. Ensure food is properly cooled to 41 F using thermometer to verify. (CDI-uncovered, rapid chilled)

#21. Improper cold holding of PHF / TCS. Tomatoes, double insert, in salad station 49 F, slaw, scallops, cheese, sour cream on ice 46-48 F
Correction: Ensure PHF / TCS in cold holding is at or below 41 F. Limit and monitor foods being prepped at one time. (CDI- rapid chilled). Do not use ice to cold hold.

#30. Improper thawing practice. Manufacturer instructions not followed, fish thawed in sealed bag.
Correction: Thaw by approved methods and per manufacturers instruction. Remove from sale/service, improperly thawed.

#44. Improper plumbing maintenance. Condensate leak in freezer.
Correction: Repair. Relocate food until repaired out of drip zone.

NOTE: #41. Recommend ware washing thermal test kit to validate meters reading.

Charlie's Safari - 1401 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/8/2019 25 15 40 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#22- Accurate Thermometer Provided for PHF
#23- Proper Consumer Advisory Posted
#29- Adequate Equipment for Temperature Control
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sliced tomatoes, prep unit top 32 degrees F
Lettuce, walk in 40 degrees F
Cheese, prep unit bottom 37 degrees F
Milk, dorm style refrigerator 40 degrees F

#2: Food Worker Cards unavailable for several employees (4-5). Correction: Obtain valid WA FWC by 10/15/2019. Ensure untrained employees are supervised.

REPEAT #6: Inadequate hand washing facilities. Rear hand sink in accessible and in disrepair, hot water handle absent, mop stored in basin. Family restroom hot water turned off. Correction: Ensure each hand sink is properly operating, stocked and accessible at all times. As kitchen is actively utilized as a commissary, rear hand sink to be repaired within 72 hours.

#22: Unit thermometer absent in refrigeration unit. Correction: Provide and use.

#23: Consumer advisory absent on menu for cooked to order (e.g. adult hamburger). Correction: Provide consumer advisory and properly asterisk items cooked to order.

#29: Inadequate equipment for temperature control. Dorm style refrigerator used to store foods for public. Correction: Provide commercial equipment for commercial use. Remove dorm style refrigerator from service. Relocate foods or submit commercial equipment (refrigerator) specs for approval before purchase.

#38: Improper storage of equipment. Used mop stored in hand sink basin Correction: prevent potential contamination. Properly store mop and mop buckets in mop sink closet. Use hand sinks for hand washing only.

REPEAT #42: Food contact surfaces no properly maintained and cleaned. Mold like substance on interior of ice machine. Correction: Clean and maintain.

#48: Physical facilities not properly installed/maintained, shelving, absent 6" clearance from floor. Packaged food stored on floor. Correction: Provide 6" clearance from floor, do not store food on floor. Allow for cleaning.

Note: Cleaning crew (Monday) missed hood area and wall. Ice cream freeze repaired, back in service today. Provide separate & labeled shelving for salsa business.

Re-Inspection:

Re-InspectionDate: Oct 30, 2019 Results: Re-inspection to verify corrective action of red high risk violations. Upon inspection observed rear hand sink in disrepair unit thermometers absent or inaccurate in three units and the menu items served cooked to order not corrected. Each represents a repeat violation. Re-inspection required.

REPEAT #6: Rear hand sink in disrepair. No hot water/water handle off. Correction: repair by 11/05/2019. Provide invoice to inspector.

REPEAT #22: Inaccurate/absent thermometers in three cold holding units. Correction: provide and maintain.

REPEAT #26: Menu items cooked to order not properly marked, disclosure statement absent (consumer advisory). Correction: Provide proper consumer advisory and menu marking. Remove current menu or amend and amend digital board.

Notes: Foods in walk in 42-44 degrees F
Notes: Ice machine dirty with mold like

Re-InspectionDate: Nov 19, 2019 Results: No temps taken

Re-inspection to verify corrective action of red high risk violations. Upon inspection observed near hand sink replaced/repaired and observed thermometers in units, including new walk in unit thermometer (exterior).

Menus being actively changed today. Photo to be supplied to inspector.

Note: Operator given examples of consumer advisory.

Kobo Teriyaki - 9323 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/8/2019 5 5 10 #21- Proper Cold Holding Temperatures
#43- Nonfood-Contact Surfaces Maintained and Clean
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Kim chi, walk-in, 36 F
Non PHF, prep unit top, 38 F
Chicken thighs, prep unit bottom, 41 F
Noodles, walk-in, 41 F
Cabbage, prep unit top, above full, 44-45 F

#21. Improper cold holding of PHF / TCS. Cabbage stored above inserts in metal bowl 44-45 F
Correction: Maintain PHF / TCS in cold holding at or below 41 F.
Relocate cabbage into insert or proper store in cold holding.

#43. Non-food contact surfaces unmaintained/unclean. Walk-in door handle covered in cloth, cooking pan handles covered in cloth.
Correction: Remove. Provide smooth, non absorbent easily cleanable surfaces.

#48. Physical facilities not properly maintained. Light visible at base of door, floors dirty under equipment and shelving near equipment.

NOTES: Ensure all shelving is 6 inches or greater from floor to allow cleaning. Replace non-food grade containers with food grade containers.

Westside Tavern - 1815 Harrison Avenue NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment and Tavern 10/4/2019 10 5 15 #15- Proper Handling of Pooled Eggs
#23- Proper Consumer Advisory Posted
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
Lettuce, walk-in / beer cooler, 41 F
Frozen foods, residential freezer, frozen
Soup, soup insert, 167 F
Tomatoes, prep unit top, 40 F

#15. Improper handling of pooled eggs. Whole shell raw eggs pooled (20+ eggs) to make homemade Aoli.
Correction: Cease pooling whole shell raw eggs for Aoli (reviewed regulation & risk).

#23. Improper consumer advisory. Advisory incomplete and items cooked to order or served raw (burgers, aoli) improperly marked on menu.
Correction: Provide complete advisory and mark menu items properly.

#32. Entrance not controlled, back door into kitchen open.
Correction: Provide screen door.

Walmart #3705 - 17100 State Route 507 SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Store 10/4/2019 0 0 0 Ground beef (between packs), 39 F
All other display closed, self serve fridge cases 41 F or less.

No toxics stored over , next to food, food equipment.

No PHF or non-PHF beyond "best by date where checked.

No swelled, damaged cans/containers observed on shelves.

Gave copy of Human Rights Commissions Service Animals hand out.

Asked about doing veg/fruit prep at this facility- they don't.
Food Service Establishment 10/4/2019 0 0 0 Whole cooked chicken on hot hold, 170 F ; Mashed potatoes, on hot hold, 140 F

NOTE: #17. Chicken pieces on end of hot hold display where utensil handle kept sliding door open 1 ' a little less then 135 F Work / moni,
for staff on making sure doors are properly closed. Potato salad on cold hold: 39 F; Roast beef chuck, 36 F, walk-in fridge, between hot dog packs; 36 F. Food Probe therm check, 196 F your digital, 196 F my TC #18.
Bakery 10/4/2019 0 0 0 Ambient air in bakery walk-in fridge, 39 F
Has Q.A.C. test strips for 3-comp ware wash set up. When tested, 300 ppm.
Cheese cake in open display self serve case, 41 F Watch stacking too high.

Subway - 17100 STATE HWY 507 SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/4/2019 0 0 0 Meat balls in marinara sauce on hot hold, 155 F, back counter fridge, shredded cheese, 40 F, counter top bev fridge (milk) between containers, 39 F; Walk-in fridge between sliced cheese blocks; 40 F. All have accurate monitoring thermometers.
Make cold tables; ham 39-40 F; shredded lettuce 40-41 F.
Uses Q.A.C. for 3 compartment of manual ware washing and counter wipes solutions; has test strips for Q.A.C.
Tested to be 200-300 ppm. Should be between 200-400 ppm Q.A.C.

NOTE 41. Has some di-chlor sanitizer packets - if you use this product, you need bleach chlorine test strips; should read between 50-200 ppm.

NOTE: Need to double check on if possible to store cutting knives in Q.A.C between uses.

Don Juans Mexican Kitchen - 4419 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/4/2019 40 16 56 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#30- Proper Thawing Methods Used
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#43- Nonfood-Contact Surfaces Maintained and Clean
Chicken, grill, 172 F
Cooled salsa, walk-in, 43 F
Meat in sauce, walk-in, 40 F
PHF, hot holding line, 142-+152 F
Lettuce, prep top, 39 F
Meat in sauce, upright 2-door, 39 F

#2. Food worker cards unavailable upon request for multiple employees on schedule (5-6).
Correction: Make available upon request valid WA FWC for all food workers.

#6. Inadequate hand washing facilities. Main kitchen food prep area had sink not properly functioning, hot water turned off / unavailable, soap and paper towel dispenser over food. Hand sink nearest scullery not properly functioning. Handles in disrepair. Bar soap dispenser over kitchen wares, absent dedicated location for paper towels.
Correction: Immediately repair main hand sink to properly function with hot water. Repair scullery hand sink. Relocate/provide soap and dispensers located away from food and wares.

#16. Improper cooling of PHF food. Salsa in 5 gallon bucket 43 F. Meats in sauce. greater then 2 inches in depth in refrigerator and walk-in.
Correction: Properly cool by approve method. When using shallow pan cooling method ensure product depth of 2 inches or less. Verify 41 F or lower before placing in service. Remove from sale / service improperly cooled items.

#30. Improper thawing. Bagged chickens sitting in standing water in both food prep sink basins.
Correction: Thaw by approved methods only. Under running water, in refrigeration, in microwave or as part of recipe.

#34. Sanitizer not made at time of inspection with active food prep occurring. Prepare and maintain as required.

#41. Quat test strips for sanitizer unavailable.
Correction: Provide and use.

#43. Non-food contact surface unclean. Refrigerator bottoms dirty with food debris.
Correction: clean and maintain.

NOTES: #29. Recommend thermal curtain or outside "walk-in"
#42. Develop ice machine cleaning schedule.

Denny's- America's Diner - 600 TROSPER RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/4/2019 15 10 25 #02- Food Worker Cards Current
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Milk, walk-in, 40 F
PHF, hot line, 145-172 F
Soup, soup kettle, 142 F
Cold hold line, 36-40 F
Spinach, prep line, 40 F

#2. Invalid WA FWC. Management presented list of employees without valid WA FWC.
Correction: Provide valid WA FWC's for all food workers upon request and within 2 weeks by 10/20/19

#26. Non-compliance with plan of operation 7/11/19 conditions unmet. FWC's unavailable, openings in walls/ceiling etc. unsealed, floor sinks unclean, Ice machine and floor sink absent 1" air gap.
Correction: Complete tasks by 10/20/19.

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

#42. Interior of ice machine dirty with mold like substance.
Correction: Clean and maintain.

Jack in the Box #8336 - 1001 Yelm Avenue E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/4/2019 0 5 5 #44- Plumbing Properly Sized, Installed, and Maintained
Beef Burgers on hot hold and other hot hold items checked 145 F +.
Taco's just cooked (reheated)- 165 F
Cheese (sliced) in under counter fridge, 39 F all other foods in fridges except those out under "time as a control" were 41 F or less. Walk-in fridge 37 F.

#44. Leak from roof into mop sink area-
Correction: Eliminate cause of leak by 2 weeks or provide compliance schedule.

Note: Hot water to hand wash sink by soft serve machine takes longer then D O quality control likes (>30seconds)- talk with owner / corporate about installing point of use heater.

Mark, The - 407/409 Columbia Street SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/3/2019 0 0 0 Open top cooler, cheese, 39 F OK
"lefrt" ATOSA, meat, 38 F OK

Good, none noted.

Puerto Vallarta - 1400 Galaxy Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/3/2019 30 2 32 #16- Proper Cooling Procedures
#22- Accurate Thermometer Provided for PHF
#48- Physical Facilities Properly Installed, Maintained, Cleaned
PHF, buffet hot hold, 156-182 F
PHF, buffet cold hold, 37-39 F
PHF, hot hold line, 142-156 F
Sour cream, under counter unit, 38 F
Salsas, walk-in, 38 F
PHF, hot hold box, 149-172 F
NOTE: Ice discontinued on buffet line- new prep table utilized now.

#16. Improper cooling of PHF. Multiple items in walk-in freezer improperly cooled. 5 gallon buckets of sauces (frozen), hotel pans w/ tamales 6-8 " in depth, cooking pot with frozen meat sauces, 10" in depth (frozen).
Correction: Cool by approved methods only. Remove improperly cooled foods from sale/service. Note: Foods in walk-in shallow pan cooled properly....Reviewed cooling methods with operator.

#22. Accurate thermometers absent. Glass door reach-in absent unit thermometer.
Correction: Provide. Ensure all cold hold units have thermometer.

#48. Physical facilities not properly maintained / cleaned. Walk-in freezer shelving damaged and floor dirty with excessive debris.
Correction: Repair shelving. Clean floors.

NOTES:
# 2. Ensure food workers obtain valid WA FWC within 14 days of hire. Employees absent WA FWC may not work unsupervised.

#6. Ensure adequate splash guards at all hand sinks.

#23. Ensure consumer advisory and items marked are reflective of food preparation practices.

Mayan Family Mexican Restaurant - 2120 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/2/2019 15 12 27 #21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
#29- Adequate Equipment for Temperature Control
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Lettuce, walk-in, 56 F
PHF on hot hold line, 142-167 F
Tamales, walk-in, 37 F
Salsa, on ice on service counter, 46 F
PHF on prep line, 38-41 F
Salsa, bar under counter, 38 F

#21. Improper cold holding of potentially hazardous food. Shredded lettuce 5 gallon container in a 10 gallon container w/ice on bottom 56 F. Salsa on counter on ice 46 F
Correction: Maintain PHF in cold holding at or below 41 F. (CDI- rapid chill).

#23. Improper consumer advisory on menus. Cooked to order items improperly marked (e.g. chicken noted as cooked to order, eggs cooked to order not properly marked).
Correction; Ensure cooked to order or raw products are properly marked.

#29. Inadequate equipment for temperature control. Merchandising unit used to store open food.
Correction: Relocate open food to approved cold holding unit.

#42. Food contact surfaces improperly cleaned / maintained. Interior of ice machine dirty with mold like substance.
Correction: Clean and maintain. Reviewed cleaning procedures.

#48. Physical facilities not properly maintained installed / clean, walk-in freezer dirty with excessive debris, cardboard utilized throughout facility for shelf lining and floor covering. Shelving absent 6" clearance, products stored on floor.
Correction: Maintain facility free of excessive debris, clean freezer, remove cardboard (surfaces to be smooth, non-absorbent and easily cleanable), ensure 6"in clearance to allow cleaning.

NOTE: Ensure adequate splash guards at hand sinks.

E-San Zap Cafe - 9323 MARTIN WAY E #114/116 Also owns Bistro Pattaya

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/2/2019 80 23 103 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#29- Adequate Equipment for Temperature Control
#34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
1/2 & 1/2, front merchandiser, 43 F
Bean sprouts, prep unit top, 38 F
Tofu, prep unit top, 38 F
Cooked, portioned, rice nood.es, 50 F
Greens, prep unit bottom, 42 F
Cooled tofu, prep unit top, 43 F


#4. Improper hand washing, Employee handled food, rinsed fingers under running water at food prep sink, handled clean dishes.
Correction: Prevent potential contamination. Properly wash hands at approved hand sinks only. (CDI- rewashed hands and dishes)

#6. Inadequate hand washing facilities. Three hand sinks absent paper towels, kitchen hand sink inaccessible, blocked by gas cylinders and chair. Bar hand sink absent splash guards.
Corrections: Ensure hand sinks are properly stocked and accessible at all times. Remove hand towels dispenser away from food prep area. Remove bar gun from hand sink immediately.

#16. Improper cooling. Cooling in cold holding refrigerator, required dedicated unit absent. Cooked sauces and rice improperly cooled. Soup containers of sauces (6-8 inches) and rice in cooler container (6-8 inches) greater then 2 inch shallow pan cooling requirement.
Correction: Cool by approved methods only. Shallow pan cooling requires 2 inches or less depth of product uncovered until 41 R in dedicated cooling unit.
Dedicated unit required by 10/14/19. Operator to submit in writing, spec sheets for approval in ADVANCE of install/purchase. Cooling activities CEASED until unit in service.

#21. Improper cold holding temperatures of PHF/TCS. 1.2 & 1.2 in front merchandiser 43 F, Rice Noodles in reach-in 50 F, Greens in prep unit top, 42 F, cooked tofu prep unit top, 43 F
Correction: Ensure PHF/TCS in cold holding are maintained at or below 41 F. Use thermometer to verify internal food temperatures at regular scheduled intervals and when necessary turn down units. Relocate open food in merchandiser to properly functioning cold hold units.

#26. Operator not in compliance with plan of operation. Per permit conditions dedicate cooling unit required, absent in facility.
Correction: Operator to cease cooling activities until revised written cooling policy submitted and approved AND, until adequate and dedicated cooling unit approved and installed, Operator may submit alternate cooling method proposed for approval in writing .
Additional permit requirements unmet, merchandiser/s being utilized to store open food.
Revised food flows incorrect, revised?
Corrections: Relocate foods in merchandiser to approved cold hold unit, Provide revised and reflective food flows for rice, sauces, proteins, and noodles.

#29. Inadequate equipment for temperature control. One of two 2-door upright cold holding units not properly functioning. Dedicated cooling unit absent. merchandiser/s used to store open food.
Correction: Provide dedicated cooling unit by 10/14/19. Relocate foods (open) out of merchandiser to approved cold holding unit. Repair or replace 2-door cold hold unit. Ensure food in cold holding is at or below 41 F.

#34. Sanitizer absent in food prep areas at time of inspection, food prep started.
Correction: Provide and maintain as required. Use test strips.

#37. In-use utensils stored in standing water (rice scoops, stirrer, etc.)
Correction: Properly store in use utensils , dry, changing every 4 hours or sooner, at or above 135 F or 41 F or lower.

#41. Improper ware washing. Employee "washed" dirty crockpot inset in food prep sink under running water, absent proper W/R/S/AD.
Correction: Properly wash , rinse, sanitize, and air dry food contact surfaces in approved ware washing sink/s or dish machine. (CDI-rewashed).

#42. Food contact surfaces (in-use) not properly cleaned / ware washed. Crock pot with dirty lid contained water with food debris, not properly cleaned between services (not cleaned before put in to use). Rice cooker not thoroughly cleaned, rice debris in cleaned pan.

Taqueria y Mas Mi Pueblo - 7839 MARTIN WAY E UNIT #103

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/1/2019 45 7 52 #02- Food Worker Cards Current
#05- Proper Barriers Used To Prevent BHC
#06- Adequate Handwashing Facilities
#23- Proper Consumer Advisory Posted
#34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Tomatoes, prep unit top 40 degrees F
Lettuce, prep unit top 40 degrees F
Rice, hot hold 147 degrees F
Beans, hot hold 152 degrees F
Shredded meat, walk in 40 degrees F

#2: Washington Food Worker Cards unavailable upon request. Correction: Make available upon request.

#6: Inadequate hand washing facilities. Bar hand sink unavailable, basin filled with bottles, kitchen hand sink inaccessible, blocking access. Tortilla area hand soap unavailable. Correction: maintain hand sinks stocked and accessible at all times.

#5: Improper barriers used to prevent bare hand contact, tortillas touch with bare hands after cooked. Correction: Prevent bare hand contact, use proper barriers (cdi: utensil utilized).

#23: Improper consumer advisory. Menu items cooked to ordered or served raw not properly marked. Correction: Mark menu items that can be cooked to order or served raw.

#34: Sanitizer not made at time of inspection. Correction: Prepare and maintain as required. Ensure in each food prep area.

#48: Physical facilities not properly maintained. Light visible at base and side of doors. Correction: Seal as part of IPM.

Pizza Hut #035878 - 3530 PACIFIC AVE SE Suite F4

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/30/2019 0 0 0 Diced tomatoes top of pizza prep 37 degrees F
Pasta, walk in 37 degrees F
Wings, tall reach in 35 degrees F
Contact sanitizer 300 ppm Quat
Hot water temp 137 degrees F
Dish Wash machine sanitizer 50 ppm chlorine

No items noted

Royce Marie Bean Bar - 676 Woodland Square Loop SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Espresso Bar 9/30/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Scramble Cakes, display, 38 F
Milk, U/C 37 F
Milk, 4-drawer, 38 F
Milk, merchandiser, 37 F
DW machine sanitizer, 50-100 ppm chlorine.

#34. Contact sanitizer not at adequate strength. Must be maintained at 50 ppm chlorine. (< 10 ppm chlorine).

New Gangnam BBQ II - 7131 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/30/2019 40 5 45 #19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#25- Toxic Substances Properly ID, Stored, Used
#34- Wiping Cloths Properly Used, Stored
Numerous PHF prep counter, racks, 76-107 F
Several PHF prep unit , top, 42-45 F
Cooled vegetables, prep unit top, 40 F
Lettuce, prep unit top, 39 F
rice, rice warmers, 147-176 F
Potatoes, walk-in, 38 F

#19. Improper use of time as a Public Health Control. Written policy absent, time merely absent on some foods.
Correction: Cease using Time as a Control until properly documented. Provide written policy to inspector. Reviewed use.

#21. Improper cold holding of PHF. Several foods in prep unit top above required 41 F or lower.
Correction: Maintain foods in cold holding at or below 41 F. Adhere to fill lines of inserts. Do not double stack. (CDI- rapid chill).

#25. Toxic substances improperly stored. Employee medications stored above food prep area.
Correction: Prevent potential contamination. Store employee medications separate below and away from food for the public.
(CDI- relocated).

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

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 9/27/2019 0 5 5 #29- Adequate Equipment for Temperature Control
Food probe therm check, 182 degrees F
Hot dogs in counter topo unit 159-161 degrees F
Between hot dog pack in combo frig freezer fridge area: 39-40 degrees F
Chile', cheese sauce: 182 degrees F, 161 degrees F respectively

#29: Fridge monitoring therm inaccurate, read 30 degrees F, hot dogs were 39-40 degrees F

Costco Wholesale #740 - 1470 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Samplers / WDS vendor 9/26/2019 0 0 0 Soup, soup kettle, 138-142 F

No violations noted at time of inspection.

NOTES:
#4. Ensure employees properly wash hands at designated sink.
#6. Ensure sinks are within 25 feet AND convenient for use.
#26. permit requirements to be adhered to regardless of "convenience". Sinks to be utilized as required.

Requiring plan for "worst case scenario" use of hand sinks by 10/15/19.

Meat Market 9/26/2019 0 0 0 Beef ribs, meat walk-in, 34 F
Beef, butcher room, 36 F

No violations noted at time of inspection.
Food Court Deli 9/23/2019 35 0 35 #17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
Pepperoni, prep top, 32 F
Chicken bake, hot hold, 114-124 F
Sandwich, hot hold, 147 F
Chicken, walk-in, 42-47 F
Salad (pkg'd), walk-in, 42-45 F
Sliced tomatoes, walk-in, 45 F



#17. Improper hot holding of PHF/TCS. Chicken bake in hot hold case less then required 135 F or greater, (42-47 F) (light bulb out)
Correction: Maintain foods in hot holding at or above 135 F (CDI-re-heated).

REPEAT #21. Improper cold holding of PHF/TCS. Several items in walk-in greater then required 41 F or lower (42-47 F).
Correction: Maintain foods in cold holding at or below 41 F (CDI- rapid chilled).

Re-inspection required for repeat Red #21.
Bakery 9/23/2019 0 0 0 Milk, walk-in, 37 F

No violations noted at time of inspection.

Notes: Ensure foods are protected from potential contamination, store away from pest trays.

New dish machine for "pans" and equipment installed manual with required temps to be provided to inspector.
Deli 9/23/2019 0 0 0 Pkg'd chicken, rotisserie room 176 F
Chicken, rotisserie room 196 F

No violations noted at time of inspection.

NOTES:
#6. Rear hand sink requires hot water booster, see pre-opening report.
#49. Lighting to be increased in deli food prep corner area.

Cronic Cafe & Espresso - 1110 YELM AVE E Suite B

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Espresso) 9/23/2019 10 5 15 #21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Egg Nog in single door under counter fridge, 40-41 F NOTE: Exterior display monitoring therm read 37 F.
Back stock fridge, milk: 46 F monitoring therm read 43 F (NOTE: unit has ice build up on back wall of interior of unit).

Food probe therm check: My TC #18: 83 F ; you smaller dial face food probe therm: 84 F. NOTE: larger dial face therm low by 4-5 F.

50 ppm bleach solution in counter wipes bucket. None detected on nozzle wipe cloth on counter. Sanitizing solutions and cloths need to test between 50-200 ppm when using bleach as sanitizer.
NOTE: discussed putting small tray with a little bleach solution separate from counter wipes bucket and putting under by espresso machine fore the nozzle wipe cloth.
NOTE: Kelsy's FWC expired? all others current, valid.

Gave and discussed basic sanitary operational checklist to PIC.

NOTE: Discussed whether adding CBD to coffe or drinks. PIC said they are no longer doing so. Be aware that CBD added to drinks at a Retail Food Establishment is considered the addition of an unapproved food additive and would be a violation under current direction from the Washington State Dept. of Health.

#21. Milk, a potentially hazardous food greater then 41 F. Maintain all PHF at 41 F or less when being cold held.

#34. No sanitizer detected on nozzle wipe cloth; not stored between uses in sanitizing solution.

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) 9/21/2019 0 0 0 Hot dogs, 199 F
Chili, 151 F in center of crock pot
Cheese Sauce, 143 F on outside, 195 in center, stir frequently
Between sliced cheese blocks in fridge, 36 F
Has M.T. read, 36 F

NOTES:
#17. Stir cheese sauce and chili frequently so you maintain at 135 F or more throughout.
#4.Water line break 1 PM; district staff working on repair.

Tenino High School Concessions - 500 West 2nd Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/20/2019 5 5 10 #22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
Hot dogs on hot hold, 169 degrees F
21 cheese sauce, 124 degrees F in center, 150 degrees F on sides, heat & stir so at least 135 degrees F before serving, then stir frequently to maintain 135 degrees F or more throughout.

#22: Food probe thermometers of 5-15 degrees F. Discussed ow to try to adjust if doesn't work then obtain new food probe therms, hint: check even the new ones for accuracy.

#29: Hot dog fridge monitoring therm headed off - inaccurate. Replace if can't carefully try to force alcohol back together.

Note: Stove wiping cloth in solution between uses.

Stir Krazy Coffee Co. - 3725 College Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 9/19/2019 10 0 10 #21- Proper Cold Holding Temperatures
Yogurt mix, residential unit 52 degrees F
1/2 & 1/2, Artic refrigerator 41 degrees F
Yogurt mix, commercial unit 40 degrees F
Milk, under counter 38 degrees F

#21: Improper cold holding temperatures of PHF (potentially hazardous foods). Yogurt mix (open) in residential unit 52 degrees F. Correction: Ensure food in cold holding is at or below 41 degrees F. Do not store open foods in residential unit. CDI-relocated to commercial unit.

Gais Northwest Bakeries - 7028 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 9/18/2019 0 0 0 Milk, milk merchandiser 41 degrees F (ambient)

Note #48: Ensure no light visible at base of "doors" and around doors as part of integrative pest management

Shiplap Shop & Coffee House - 112 YELM AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Espresso) 9/17/2019 0 0 0 1/2 gallon of milk in fridge under espresso machine, 41 degrees F
Monitoring therm 40 degrees F
Milk in back stock fridge 40-41 degrees F

No violations noted at time of inspection.

Best Western - 8326 QUINAULT DR NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/12/2019 25 10 35 #17- Proper Hot Holding Temperatures
#29- Adequate Equipment for Temperature Control
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Potatoes, hot hold unit 147 degrees F
Eggs, hot hold unit 114-119 degrees F
Gravy, hot hold unit 167 degrees F
Melon, reach in refrigerator 37 degrees F
Milk, open cold display 40 degrees F

#17: Improper hot holding of PHF/TCS. Eggs on hot hold line below required 135 degrees F, at 114-119 degrees F. Correction: Maintain foods in hot holding at or above 135 degrees F (CDI-removed from service, TAC utilized today, see #29).

#29: Inadequate equipment for temp control. One of three wells not properly functioning to maintain required temperatures of 135 degrees F and above. Correction: Repair or replace (on order).

#40: Non-food surfaces improperly installed. Bare wood shelving cabinets unsealed and absent six (6) inch floor clearance. Correction: Provide smooth, nonabsorbent, easily cleanable surfaces. Increase shelving to 6 inches or greater to allow cleaning.

Note: #6: Recommend splash guards at front hand sink to prevent potential contamination.

Lacey Food Mart - 4603 LACEY BLVD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 9/12/2019 60 20 80 #01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#22- Accurate Thermometer Provided for PHF
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#44- Plumbing Properly Sized, Installed, and Maintained
#47- Garbage, Refuse Properly Disposed; Facilities Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Hot dogs, walk-in, 41 F
Gehls chili sauce, dispenser, 144 F
Pizza stick, hot hold cabinet, 145 F
Gehls cheese dispenser, 148 F

NOTE: Backflow being worked on, no violation.

#1. Person in charge not in compliance with code and unable to answer food safety questions correctly. (hot/cold holding temps, hw, thermometer use, sanitizer, etc.

#2. PIC, only person working, unable to present WA FWC.
Correction: Obtain valid WA FWC by 9/27/19 AND before working unsupervised.

#4. Improper hand washing. Employee dried hands with cloth towel.
Correction: Properly wash hands at an approved hand sink with soap and warm water for 20 seconds minimum and dry with disposable towel. Prevent potential contamination. (CDI- rewashed).

#6. Inadequate hand washing facilities. Hand sink used as a dump sink paper towel dispenser not properly functioning.
Correction: Use hand sink for hand washing ONLY, prevent potential contamination. Provide properly functioning paper towel dispenser
Recommend splash guards.

#22. Inaccurate thermometers. Dial thermometer hot hold case reading 130 F. (food temped, 145 F). Thin tip thermometer unavailable.
Correction: Provide accurate and appropriate thermometers (thin tip for internal food )

#26. Facility not in compliance with plan of operation requirements.
Correction: Comply with requirements by re-inspection unless otherwise noted. (e.g. backflow)

#34. Sanitizer not made at time of inspection.
Correction: Provide and maintain as required, use as necessary and required (e.g. cleaning food contact surfaces).

#41. Ware washing facilities not properly used. Not being used due to leak. Absent drying racks, basin used for storage, area not maintained.
Correction: Properly wash, rinse, sanitize and air dry kitchen wares in designated sinks.

#44. Plumbing not properly maintained, significant leak at 3-compartment sink.
Correction: Repair immediately. provide alternate W/R/S/AD system until fixed.

#47. Outside facilities not maintained.
Correction: Remove debris / equipment as part of integrated pest management.

#48. Physical facilities not properly maintained, debris under equipment, storage above 3-compartment unsealed, cabinet door at 3-compartment sink in disrepair, attic door in disrepair.
Correction: provide necessary repairing by 9/27/19.

Re-Inspection:

Re-InspectionDate: Sep 30, 2019 Results: Sandwich, grab n go , 33 F

Inspection to verify corrective action for red high risk violations.

Upon inspection verified PIC knowledge and valid WA FWC. Observed adequate hand washing facilities, observed new thermometers and verified accuracy.

No repeat violations observed.

NOTES: FWC required for all employees who handle food

Thin tip digital thermometers required for internal food temps.

Recommend splash guards of hand sink or relocate items stored on counter.




Holiday Inn Express Lacey - 4460 3rd Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/12/2019 40 5 45 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sausage patties, electric chafing dish 124 degrees F
Milk, #2 reach-in 44 degrees F
Yogurt, dairy merchandizer 38 degrees F
Egg omelet, chafing dish 142-156 degrees F
Hummus, #1 Reach in 37 degrees F
Gravy, electric chafing dish 143 degrees F

#2: Employee working without a WA Food Worker Card, greater than 14 days. Correction: obtain WA FWC.

#17: Improper hot holding of PHF/TCS. Sausage patties 124 degrees F. Correction: maintain foods in hot holding at/or above 135 degrees F. CDI-relocated, unit turned up.

#21: Improper cold holding of PHF/TCS. Milk in cardboard box 44 degrees F in reach in. Correction: Maintain foods in cold holding at/or below 41 degrees F, monitor. CDI - cardboard removed, all else in unit at temp.

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

Notes:
#4: Ensure full 20 seconds for handwashing for/by all employees
#22: Provide additional thin tip thermometers

Lacey Food Mart - 4603 LACEY BLVD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 9/12/2019 10 12 22 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#44- Plumbing Properly Sized, Installed, and Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Milk, Cola merchandiser, 42-44 F
Sandwich (pkg'd), Grab n go unit, 42-44 F
Frozen Foods, Freezer, frozen

#21. Improper cold holding of potentially hazardous foods. PHF/TCS in grab n go unit and Cola merchandiser, above required 41 F or lower.
Correction: Ensure foods in cold holding are maintained at or below 41 F.
(CDI= moved foods to walk-in).

#22. Thermometers absent / not utilized. Thermometers in grab n go unit all (3) showed above 41 F (42-46). Thermometer absent in merchandiser with PHF.
Correction: Provide and use.

#29. Inadequate equipment for temperature control. Grab n go unit not properly functioning to maintain required cold hold temperatures. Cola merchandiser not properly functioning to maintain required temperatures.
Correction: Repair units to properly function. Must maintain 41 F or lower- relocate foods until repaired. (unable to turn down).

#44. Plumbing not properly maintained. Excessive leak in freezer.
Correction: Repair. Relocate food outside of drip.

#48. Physical facilities not properly maintained. Cardboard used throughout facility. Shelving absent 6" clearance
Correction: Remove cardboard, provide smooth and easily cleanable surfaces.

Ma and Pa's Family Diner - 203 YELM AVE Bldg 1,2,3

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/11/2019 30 5 35 #15- Proper Handling of Pooled Eggs
#16- Proper Cooling Procedures
#33- Potential Food Contamination Prevented
Cooks 2 door make fridge: bin area sliced tomatoes 39 degrees F
Cabinet area sliced meat 36 degrees F
All other fridges maintaining foods at 41 degrees F or less & have monitoring therms
Gravy in counter top hot hold unit 142 degrees F

#15: 1/2 small pot of pooled shell eggs (approx. 12" diameter x 6" deep): cook said for scrambled eggs. Correction: Do not pool more than 4 cracked shell eggs at one batch - wash, rinse & sanitize bowl after each batch.

Note: Use pasteurized eggs for French toast.

#16: Gravy in cooling fridge is 4" deep; 72 degrees F on outside, 94 degrees F in center dated today. Correction: Cool foods by putting in shallow pan no more than 2" deep & uncovered. Cook correct immediately. Remember, check that cooling foods are 41 degrees F or less throughout before putting in another container at greater than 2" & covered.

#33: Par cooked bacon stored on cardboard egg carton insert: Provide shallow pan with grate (food grade) for draining par cooked bacon.

Note #32: A few flies in establishment - work on reducing & keeping number of flies down, if nothing else use a fly swatter and single use counter wipes to wipe surface after swatting fly.

Note #46: Provide covered (lidded) receptacle for unisex restroom - will be assigned deficiency points if found not supplied.

Nisqually Chevron Extra Mile - 10246 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/11/2019 35 5 40 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Packaged tuna salad sandwich, merchandiser 44 degrees F
PHF, egg roll, bottom hot hold cabinet, 114 degrees F
PHF taquito, hot to go cabinet, 124 degrees F
Sandwich merchandiser 42 degrees F
Milk, walk in cooler 38-40 degrees F
Breakfast sandwich, walk in 38 degrees F

#2: Food Worker Cards unavailable upon request. Correction: Ensure valid WA FWC are available upon request. Provide valid FWC for each employee 09/25/2019,

#17: Improper hot holding of PHF in hot hold case, items on bottom self below required 135 degrees F (114-124 degrees F). Correction: Ensure hot hold foods are 135 degrees F or greater (cdi: items relocated, items removed from service).

#21: Improper cold holding of PHF in merchandising unit, packaged sandwiches greater than 41 degrees F. Correction: ensure food in cold holding is at or below 41 degrees F (cdi: unit turned down).

#41: Sanitizer test strips not utilized. Chlorine sanitizer greater than 200 ppm. Correction: provide and use test strips. Ensure available at all times. Prepare chlorine sanitizer 50-100 ppm.

Note #22: provide accurate thermometer for bottom of hot hold unit.

Quarter Mile Bar & Grill, The - 404 1st St S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 9/10/2019 20 12 32 #21- Proper Cold Holding Temperatures
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#29- Adequate Equipment for Temperature Control
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Make fledge bin area tomatoes (sliced), lettuce (shredded) 38 degrees F
Cabinet area cheese slices, 35 degrees F
Cheese sauce on counter top hot hold unit 160 degrees F
Walk in fridge between sliced cheese block 47 degrees F
2 salad dressings 45-46 degrees F

#21 & #48: Walk in fridge foods & ambient air temp 45-48 degrees F. Correction note: leak from condenser or drain pipe, standing water on floor. Have units serviced as soon as possible. Fix deficiencies as soon as possible (48 hours) so maintains PHF at 41 degrees F or less.

#26: Has not paid semi annual operating permit fee and associated late fee in timely manner, left copy of 08/22/2019 Certified Mail on this. Correction: Make payment within 48 hours or close.

#48 (cont): Make fridge has leak, towel on ledge over saturated with water. Correction: While techy s working on walk in have make fridge evaluated and arrange for repairs as soon as possible.

#29: Did not observe fridge monitoring ttherms or were not functioning properly. Provide and check properly operating fridge monitoring therms.

Note #23: Consumer Advisory does not address undercooked foods. See hand out, correct or will be assigned deficiency points next time.

#41: Using bleach chlorine for sanitizer, but does not have bleach chlorine test stirps. Has QAC test strips. Obtain/provide bleach chlorine test strips (light to dark purple) as soon as possible.

Note #40: Crazed "graniteware" in use, when surface of this type of pan is cracked, crazed or worn, Cadmium Poisoning can occur. Correction: remove from Food Establishment.

Note #43: Food Establishment could use deep cleaning, organizing.

Contact when fridges are fixed, provide me an invoice copy. A follow up inspection will occur.

Brewery City Pizza - 4353 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/9/2019 10 0 10 #21- Proper Cold Holding Temperatures
1/2 & 1/2, bar reach-in 38 F
1/2 & 1/2 rear bar reach-in, 40 F
Soup, walk-in, 40 F
Chicken, front walk-in, 40 F
Noodles, prep drawer, 38 F
Diced tomatoes, prep unit top, 42-43 F
Mozz balls, prep unit top, 52 F
Ham, prep unit top, 43-44 F

#21. Improper cold holding temperatures, Potentially hazardous foods in prep unit top, 42-52 F
Correction: Ensure foods in cold holding are at or below 41 F.
(CDI- tech called and on-site to repair diff unit).

NOTE: As backroom prepares food, include in square footage or separate permit? Operator to decide by 10/1/19. food safety verified.( #26), Rear room may require additional hand sink (#6), and 3-comp sink drain needs to be indirect drained (#44). Use to be reviewed for need.

Sushi Train - 8765 TALLON LN NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/9/2019 45 5 50 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
#25- Toxic Substances Properly ID, Stored, Used
#29- Adequate Equipment for Temperature Control
Miso soup, soup unit, 186 F
Fish, under counter unit, 42-43 F
Fish, merchandiser, 44-45 F
Chicken, rear reach-in, 38 F
Fish, sushi display, 42 F
Fish, sushi display, 41 F

#16. Improper cooling of PHF/TCS. Par cooked chicken in reach-in cooled at depth greater then 2". (4 inches). Rice in bowl (covered) cooled at greater then 2" in reach-in.
Correction: Cool by approved methods only. If utilizing shallow pan cooling ensure product is 2 inches or less, placed in refrigeration by 135 F, uncovered until 41 F or lower reached.
(CDI-removed from sale/service).

#21. Improper cold holding of PHF/TCS. Fish in sushi display reach-in and under counter unit greater then 41 F.
Correction: Ensure food in cold holding is 41 F or lower. Turn down refrigeration units. Place food 41 F or lower in sushi display. (CDI- units turned down, fish chilled).

#23. Improper consumer advisor. Items cooked to order or served raw, not properly marked on menu.
Correction: Properly mark menu items then can be cooked to order or served raw Consumer advisory is on front of menu.

#25. Toxic substances improperly stored above / near food in dry storage.
Correction: Prevent potential contamination, store chemicals separate from food.

#29. Inadequate equipment for temperature control. Merchandiser used to store open food, improper temperature of food, under counter unit improper temperature of food.
Correction: Ensure food is maintained at or below 41 F. Provide additional commercial refrigeration as replacement for merchandiser. Turn down under counter unit and monitor temperatures.

NOTE: #19. Time as a control starts when temperature control stops. (e.g. sushi rolls get time rice is taken out of temperature control, not when made.

Hilton Garden Inn - 2201 HENDERSON PARK LN SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/6/2019 10 0 10 #21- Proper Cold Holding Temperatures
Bacon, sausage, potato, scramble eggs, all 142 degrees F
Pudding on ice, 38 degrees F
Self serve sandwiches, 39 degrees F

REPEAT #21: Bottom - iced cream cheese is 61 degrees F, the maximum allowed is 41 degrees F. Correction: Duration 4 hours, will be discarded at 10 pm. Whip cream also bottom - iced. Long term solution: bottom icing does not work, suggest you google "cold crock" and purchase (lay whip cream can flat) use bottom and side iced container until final solution.



This page last updated: 04/29/17