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Food Safety - Inspections Lookup
Thai Pavilion - 303 4th Avenue East
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/11/2022 |
35 |
18 |
53 |
#01- PIC Certified by Accredited Program or Compliance with Code
#04- Hands Washed As Required
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#37- In-use Utensils Properly Stored
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
|
Eggs/cooled rice/chicken, 2 door cold hold 38-40 degrees F
Produce, prep cold hold 40 degrees F
Rice, hot hold (rice cooker) 160 degrees F
Chicken, cook temp in water 165-200 degrees F
In use sanitizer (chlorine) 50 ppm
Warewash sanitizer (chlorine) 50 ppm
#1: Person In Charge (PIC) did not demonstrate proper knowledge/answers for hand washing. PIC's shall be adequately trained to provide correct answers/demonstrate code compliance. Review food handlers book within 1 week.
#4: Hands not washed when switching tasks or changing gloves. Hands shall be washed prior to putting on gloves, and after handling money, raw meat, chemicals, or otherwise contaminating hands. Wash hands immediately.
#22: Thermometer missing in prep cold hold. All cold hold units shall have accurate, easily readable thermometers inside to measure the internal temperature. Equip promptly.
REPEAT #29: TCS foods inside on non-commercial cold hold units. TCS foods (spinach/half & half) shall be stored in NSF approved commercial refrigeration. Move immediately.
#37: Rice scoops stored in room temperature water. In use utensils shall be stored in hot water. Cold water, or dry at room temperature. Address issue and continue practice.
#40: Cardboard used on shelving; single use containers used multiple times. Carboard is not an approved surface for storage; all multi-use containers shall be designed and constructed for that purpose. Remove cardboard; replace containers within 6 months.
#42: Vegetable slicer not washed (W), rinsed (R), sanitized (S) between uses. All food contact surfaces at room temp shall be W, R, S every four ours. Clean in place promptly.
Discussed vegetable washing produce due to the fact that there is no 3 compartment sink at the facility and one basis of the prep sink appears to be used for warewash/drying. |
2 Mile House Pub & Eatery - 4221 Harrison Ave NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/6/2022 |
0 |
0 |
0 |
|
Chicken, cooked >165 degrees F
Tomato diced, prep table 40 degrees F
Chicken 1 door cooler, 35 degrees F
Taco meat, 2 door cooler, 38 degrees F
Sanitizer chlorine 100 ppm
No violations noted at time of inspection. |
Boston Harbor Marina - 312 73RD AVE NE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment - Kitchen |
4/6/2022 |
0 |
0 |
0 |
|
Meat/produce/milk, 2 door cold hold 40 degrees F
Butter/sauce, prep cold hold 36 degrees F
Soup, reheated soup (hot well) 180 degrees F
Milk, espresso cold hold 36 degrees F
In use sanitizer, Quat 400 ppm
No active prep during the inspection, discussed items 4 & 5 due to no observations.
No violations noted at time of inspection |
| Food Service Establishment - Grocery |
4/6/2022 |
0 |
5 |
5 |
#31- Food Properly Labeled
|
Milk/meat/hummus, True cold hold 40 degrees F
Salmon/cheese/milk, Atosa cold hold 38 degrees F
#31: Labels missing on smoked salmon & cheese which is produced by Briney Sea Delicacies. Label these items in accordance to WAC 246-215-063610 or as previously labeled. Complete for next shipment. |
Doos Donuts - 1621 Harrison Ave NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/6/2022 |
0 |
0 |
0 |
|
Cooler, ambient 40 degrees F
Dairy cooler, ambient 40 degrees F
Sanitizer, bleach 100 ppm
No violations noted at time of inspection. |
Phoebe's Pastry Cafe on Division - 106 DIVISION ST NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Establishment |
4/6/2022 |
0 |
0 |
0 |
|
Milk, dairy/espresso cooler 40 degrees F
Dairy cooler, ambient 39 degrees F
Walk in, ambient 40 degrees F
Quiche, display case 40 degrees F
Quiche, baked >178 degrees F
Warewash high temp, 160 degrees F
No violations noted at time of inspection |
Shipwreck Café - 244 MADRONA BEACH RD NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/6/2022 |
0 |
0 |
0 |
|
Beef, ground walk in <41 degrees F
Sausage, prep table (omelette) <41 degrees F
Tomato, diced prep table <41 degrees F
Chili, hot holding >135 degrees F
Gravy, hot holding >135 degrees F
Warewash chlorine 100 ppm
Inspection report is not original form, zero violations were recorded and all temperatures documented are to show foods that were used in original, and all temperatures were at or above/below proper holding temperatures. |
South Bay Pub & Eatery - 3323 South Bay Road NE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/6/2022 |
0 |
0 |
0 |
|
Produce/milk/cheese, walk in cold hold 39 degrees F
Milk/meat/produce, sliding glass cold hold 41 degrees F
Gravy, prep hot hold 160 degrees F
In use sanitizer, Quat 200 ppm
Warewash, chlorine 50 ppm
Ensure that all eggs served on the kids menu are cooked to 145 degrees F prior to serving every time. All other items served under cooked shall be denoted by an * that directs the consumer to the consumer advisory.
No violations noted at time of inspection. |
Cafe Elite - 3200 PACIFIC AVE SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/4/2022 |
20 |
8 |
28 |
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
|
Milk/sandwiches/burritos, Electrolux cold hold 40 degrees F
Milk products, Maxx cold hold #1, 39 degrees F
Milk/cream cheese, Maxx cold hold #2, 48-50 degrees F
In use sanitizer (chlorine) 0 ppm
#6: Hand wash sink not operating (disconnected drain) when first arrived. A hand wash sink, fully stocked and used only for hand washing is required at all times. Reconnect pipe and ensure sink is utilized. CDI.
#21: Items in Maxx cold hold #2 were between 48-50 degrees F. All TCS foods that are cold held shall be at 41 degrees F or below. Remove TCS product and ensure cold hold is at 41 degrees F or below prior to using. CDI
#34: No sanitizer detected in the in use sanitizer bucket. Ensure chlorine bleach solution is at 50-100 ppm at all times. Remake solution and test frequently (1-2 hours).
#37: In use utensils stored in room temperature water. In use utensils shall be stored dry at room temperature or in hot (135 degrees F) or cold (41 degrees F) waster when not in use. Corrected.
CBD product is added by customers after purchase. |
Lucky 7 Food Store - 1026 4TH AVE E
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Grocery Only |
3/31/2022 |
0 |
0 |
0 |
|
Milk/eggs, walk in cold hold 41 degrees F
Sandwiches/cheese, glass door cold hold 39 degrees F
One section of freezer is out of service. Operator was able to pull product prior to thaw. Will be repaired shortly.
No violations noted at time of inspection. |
Tuna Poke - 700 SLEATER KINNEY RD SE Suite G
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/31/2022 |
15 |
11 |
26 |
#02- Food Worker Cards Current
#12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction
#22- Accurate Thermometer Provided for PHF
#30- Proper Thawing Methods Used
#37- In-use Utensils Properly Stored
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
|
Rice, rice hot hold 160 degrees F
Fish/produce, prep cold hold (server) 40 degrees F
Eggs/fish/produce, 2 door reach in 38 degrees F
Warewash sanitizer (chlorine) 100 ppm
#2: Food Worker Cards (FWC) expired. All workers shall have a current valid FWC onsite. Renew promptly.
#12: Records are not kept for salmon that is frozen in house. If freezing salmon for parasite destruction in the establishment, WAC guidelines shall be followed and records kept for 90 days. Begin keeping records and following guidelines immediately.
#22: Thermometers not present in prep/reach in cold holds. All cold hold units shall have accurate, easily readable thermometers in them at all times. Equip promptly.
#30: Salmon thawing at room temperature. Thawing shall occur under cold running water or under refrigeration. Move to cold hold unit. CDI
#37: In use utensils stored in room temperature water. In use utensils shall be kept dry, in cold (41 degrees F or below) or hot (135 degrees F or above) water. Alter practices to reflect this.
#40: Single use containers used multiple times. Use only NSF approved multiuse containers when storing prepped or fresh items. Replace within next 6 months. |
Arby's #1866 - 2528 Harrison Ave NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/16/2022 |
25 |
7 |
32 |
#02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
|
Fish sandwich, hot holding >168 degrees F
Gyro meat, cold holding 51 degrees F
Roast beef, walk in 40 degrees F
Roast beef, hot box 153 degrees F
Sanitizer Quat bucket 400 ppm
Chicken sliced, prep table 49 degrees F
Roast beef, slicer BOH 142 degrees F
Shake mix, shake machine 40 degrees F
Dairy fridge, ambient 40 degrees F
#2: Could not locate multiple Food Worker Cards (FWC) for FW and many for non-FW still in file. Corrective action: have all missing FWC turned in by staff prior to next shift. Email for confirmation. Clear out storage and have any expired cards renewed.
#6: Neither hand wash station with drying provisions. Corrected onsite: re-stocked.
#21: Chicken and Gyro meats on top of prep-table between 45-51 degrees F. Corrective action: keep covered and monitor cold holding units for temperatures. If foods remain above 41 degrees F by end of shift (<12 hours) have all foods moved to walk in and cooled to 41 degrees F. If machine unable to keep T-TCS foods below 41 degrees F it must be serviced.
#41: Could not locate sanitizer test kit. Corrective action: purchase Quat test strips, store in common area for use.
#48: Employee storage area needs to be cleaned due to excess litter and debris. Corrective action: have cleaned by tomorrow, 03/17/2022. |
Buffalo Wild Wings - 1614 BLACK LAKE BLVD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/16/2022 |
10 |
5 |
15 |
#06- Adequate Handwashing Facilities
#34- Wiping Cloths Properly Used, Stored
|
Beef, ground patty cold holding 40 degrees F
Wings, cooked (x3) 203/199/209 degrees F
Chili, hot holding 163 degrees F
Warewash, hi temp 165 degrees F
Warewash, chlorine 0 ppm
Sanitizer Quat bucket 400 ppm
#6: Both handwash station in BOH (back of house) blocked by trash bins, one with no hand soap. Corrected onsite: have hand wash station without soap clearly identified as "out of use" and keep trash bins out of way.
#34: Warewash in bar not dispensing sanitizer. Corrective action: use 3 comp sink until warewash machine restocked or serviced to dispense sanitizer. |
Koibito Japanese Restaurant - 1707 Harrison Avenue NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/16/2022 |
35 |
0 |
35 |
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
|
Beef sliced, walk in 38 degrees F
Tomato diced, 40 degrees F
Crab, sushi bar 51 degrees F
Chicken grill (hot held) 110 degrees F
Sanitizer, Quat 200 ppm
Sanitizer, chlorine 100 ppm
#17: Chicken at 110 degrees F. Corrected onsite: reheated to 165 degrees F and put in walk in to cool single not in use or needed per order.
#21: Crab observed at 51 degrees F in sushi on ice. Corrected onsite: moved to walk in and replaced. Do not fill containers past fill line for cold holding.
|
Taco Bell #31338 - 1101 Cooper Point Road SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/15/2022 |
0 |
0 |
0 |
|
Lettuce, shredded prep table 39 degrees F
Beans, black prep table 149 degrees F
Beef, ground prep table 153 degrees F
Walk in, ambient 38-40 degrees F
Sanitizer, Quat 300 ppm
No violations noted at time of inspection |
Inferno's Brick Oven Pizza - 111 Tumwater Boulevard Suite A-110
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/14/2022 |
0 |
0 |
0 |
|
Mozzerela, prep table top 40 degrees F
Tomato, diced salad prep table 39 degrees F
Chicken, wings walk in 38 degrees F
Tomato, diced prep table (bottom) 40 degrees F
Tomato/marinara, hot holding >149 degrees F
Warewash, chlorine (x2) front/back 100 ppm
No violations noted at time of inspection |
O'Malley's At Westside Lanes - 2200 Garfield Avenue NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/14/2022 |
15 |
2 |
17 |
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#48- Physical Facilities Properly Installed, Maintained, Cleaned
|
Soup, hot holding >153 degrees F
Tomato, diced prep table 40 degrees F
Turkey, sliced walk in 39 degrees F
Sanitizer, Quat bucket 300 ppm
Warewash, hi temp >165 degrees F
#6: Neither hand wash station stocked. Corrected onsite: both hand wash stations refilled.
#21: 2 door Merchandizer at 45 degrees F. Corrective action: keep doors closed and monitor temps for sauce to be below 41 degrees F
#48: No hand wash sing in women's restroom. Corrective action: have signage placed in all restrooms. |
Lava Bowlz LLC - Various Locations / MFU
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Mobile Food Unit |
3/12/2022 |
0 |
5 |
5 |
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
|
Dairy fridge, 38 degrees F
Freezer, 8 degrees F
Sanitizer, 200 ppm
#41: Need chlorine test kit for bleach. Diluted to 100 ppm. |
Pizza Hut #028295 - 5765 LITTLEROCK RD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/11/2022 |
0 |
0 |
0 |
|
Pizza, cooked 188 degrees F
Chicken, wing boneless cooked 186 degrees F
Marinara sauce, walk in 38 degrees F
Tomato, diced prep table 39 degrees F
Sanitizer bucket, Quat 300 ppm
Warewash chlorine <0-100 ppm
No violations noted at time of inspection |
Domino's Pizza - 3225 HARRISON AVE NW SUITE 107
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/9/2022 |
0 |
0 |
0 |
|
Pizza, cooked >187 degrees F
Pizza, hot holding 173 degrees F
Sausage, prep table 38 degrees F
Cheese, shredded, prep table 38 degrees F
Chicken wings, cold holding 37 degrees F
Sanitizer, Quat 3 comp, 300 ppm
No violations noted at time of inspection |
Handy Mart - 2010 DIVISION ST NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Deli |
3/9/2022 |
0 |
0 |
0 |
|
No active food preparation, only grocery at this time.
No violations found at time of inspection. |
Pad Thai Express - 315 Cooper Point Road NW #102
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/9/2022 |
0 |
7 |
7 |
#34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
|
Shrimp, prep table 37 degrees F
Chicken, sliced prep table (raw) 38 degrees F
Sprouts, prep table 40 degrees F
Chicken, sliced walk in , 38 degrees F
Bucket chlorine, 200 ppm
Warewash chlorine, 100 ppm
#34: Sanitizer at 200 ppm. Corrected onsite: diluted to 100 ppm. Use sanitizer testing kit to confirm.
#48: Hand wash signage missing in men's restroom. Corrected onsite
-Keep waste disposal bin closer to hand washing station in food preparation area. |
Subway - 1001 COOPER POINT RD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Establishment |
3/9/2022 |
0 |
0 |
0 |
|
Chili, hot holding >164 degrees F
Meatballs, hot holding >152 degrees F
Turkey, sliced prep table 41 degrees F
Chicken, salad, walk in 39 degrees F
Walk in (ambient) 40 degrees F
Sanitizer, Quat bucket 300 ppm
No violations noted at time of inspection |
Jack in the Box #8471 - 110 Trosper Road
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/8/2022 |
5 |
0 |
5 |
#02- Food Worker Cards Current
|
Tomato, sliced, prep table (time as control) 61 degrees F
Lettuce, chopped, walk in 39 degrees F
Walk in (ambient) 40 degrees F
Sanitizer Quat bucket (x2) 300 ppm
#2: Had two Food Worker Cards (FWC) missing and one needed renewed. Corrective action: have FWC turned in prior to next shift. |
Arco AM/PM 7063 - 1725 EVERGREEN PARK DR SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Establishment |
3/8/2022 |
0 |
0 |
0 |
|
Chicken breast, cooked 173 degrees F
Hot dog, hot holding >142 degrees F
Corn dog, hot holding >138 degrees F
Sanitizer Quat, bucket 300 ppm
No violations noted at time of inspection |
Mobil Gas #62512 - 701 TROSPER RD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/8/2022 |
0 |
2 |
2 |
#48- Physical Facilities Properly Installed, Maintained, Cleaned
|
Grab-N-Go fridge (ambient) 38 degrees F
Freezer 12 degrees F
Nacho cheese dispenser 140 degrees F
Sanitizer Quat 300 ppm
#48: Hand wash signage missing in mens hand wash signage. Corrected onsite. |
Flaming Pig BBQ - 111 TUMWATER BLVD SE Suite B101
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/8/2022 |
0 |
0 |
0 |
|
Meat/produce, walk in cold hold 38 degrees F
Mac/meat, hot hold cabinet 150-160 degrees F
Potato salad, prep cold hold 38 degrees F
Shredded pork, prep hot hold 162 degrees F
In use sanitizer (Quat) 200 ppm
A HACCP or variance may be needed for vacuum sealing raw meat. Email me a food flow if you wish to continue this process.
No violations noted at time of inspection. |
Cooper Point Chevron - 2205 COOPER POINT RD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/7/2022 |
35 |
5 |
40 |
#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#34- Wiping Cloths Properly Used, Stored
|
Grab-n-go, ambient 40 degrees F
Corn dog, hot holding 149 degrees F
Pizza stick, hot holding 168 degrees F
Burrito, hot holding 165 degrees F
Burrito, hot holding 148 degrees F
Sanitizer Quat (none) 0 ppm
#4: Observed food worker change tasks and working with clean single use items and utensils. Corrected onsite: food worker shall complete full hand wash when changing task between cashier/register and handling utensils on RTE foods. Must also change utensils with cleaned utensils. Do not handle cell phones and then handle utensils or RTE foods without hand washing.
REPEAT #6: Sink next to 3 compartment sink does not have hand drying provisions or waste receptacle. Corrective action: repeat violation, have hand wash sink stocked for use by staff.
#34: No bucket with sanitizer prepared. Corrective action: ensure bucket of sanitizer prepared in food preparation area with proper solution. |
Gravity Coffee Company - 3520 PACIFIC AVE SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment (Espresso) |
3/3/2022 |
0 |
0 |
0 |
|
Milk/diary, upright door cold hold 37 degrees F
Milk/diary, 2 door cold hold #1, 40 degrees F
Milk/dairy, 2 door cold hold #2, 39-41 degrees F
No violations noted at time of inspection |
Herfy's Burger - 315 COOPER POINT RD NW STE 102
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/3/2022 |
30 |
0 |
30 |
#14- Raw Meats Away from RTE Food; Species Separated
#16- Proper Cooling Procedures
|
Beef patty, grill >165 degrees F
Beef patty, prep-table 40 degrees F
Tomato, sliced prep table 40 degrees F
Chicken, walk in (<2 hours) 70 degrees F
Rice, rice cooker >149 degrees F
Sanitizer, chlorine 3 comp 100 ppm
#14: Raw chicken observed over raw beef. Corrected onsite: chicken placed below beef.
#16: Chicken observed cooling greater than 2" approximately 4: in pan, no reconditioning required. Corrected method onsite. |
Olympia Senior Center - 222 N Columbia Street
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/3/2022 |
0 |
0 |
0 |
|
Dairy/produce/meat/cooled TCS foods, walk in cold hold 38-40 degrees F
In use sanitizer (latic acid) 200-300 ppm
Ware wash temp 170 degrees F
No hot meal service at he time of inspection. No violations noted at time of inspection. |
Stone Creek Wood Fired Pizza - 4138 HARRISON AVE NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Establishment |
3/3/2022 |
0 |
0 |
0 |
|
3 door cooler, ambient 39 degrees F
Walk in, ambient 38 degrees F
Sausage, prep table #1, 40 degrees F
Tomato diced, prep table #2, 40 degrees F
Warewash high temp 166 degrees F
No violations noted at time of inspection |
Thuy's PHO LLC - 1001 COOPER POINT RD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/3/2022 |
20 |
2 |
22 |
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#49- Adequate Ventilation, Lighting; Designated Areas Used
|
Sprouts, bean ice bath 50 degrees F
Chicken, shredded prep table 40 degrees F
Beef, shredded walk in 39 degrees F
Walk in, ambient 39 degrees F
Rice, rice cooker 164 degrees F
Warewash, chlorine/3 comp - Quat 100/400 ppm
#6: Soap out at hand wash station. Corrected: soap dispenser refilled.
#21: Bean sprouts at 50 degrees F. Corrected onsite: replaced and ice bath filled. Keep ice bath full if used for cold holding.
#49: No lightbulb in freezer unit. Have replaced as soon as possible. |
Hash - 1807 HARRISON AVE NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/2/2022 |
45 |
3 |
48 |
#06- Adequate Handwashing Facilities
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#37- In-use Utensils Properly Stored
|
Gravy, bacon hot holding 149 degrees F
Veggies, mixed hot holding 148 degrees F
Potato, wedges hot holding 138 degrees F
Sausage, prep table 44 degrees F
Tomato, sliced prep table 53 degrees F
Warewash, chlorine 100 ppm
#6: No paper towels inside dispenser at hand wash station. Corrected onsite: paper towels resupplied.
#19: Eggs observed at room temperature for prep station. Corrected onsite: keep eggs and egg liquid under refrigeration at all times. Do not keep at room temperature, just be below 45 degrees F.
#21: Multiple foods above 45 degrees F in prep table. Corrected onsite: keep food below fill levels on holing dishes and no not stack food on top of containers inside prep table, they will not stay at 41 degrees F if not below fill line or under in lower compartments. Keep lid closed at best of ability during rush to keep temperatures low.
#37: Multiple utensils (rice paddle/spatula) kept in water at room temperature. Corrective action: have in use utensils stored in ice below 41 degrees F or in water above 135 degrees F or cleaned to sight and touch on clean food contact surface. |
Steamboat Grill & Greens - 6325 SUNRISE BEACH RD NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/2/2022 |
0 |
0 |
0 |
|
Tomato sliced, prep table 34 degrees F
Gravy, hot holding 140 degrees F
Beef patty, drawer 39 degrees F
Soup vegetable, hot holding 172 degrees F
Cooler, back storage 39 degrees F
Sanitizer, Quat (x2), 400 ppm
No violations noted at time of inspection |
Best Western Tumwater Inn - 5188 CAPITOL BLVD S
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/2/2022 |
0 |
0 |
0 |
|
Cooler, prep area 37 degrees F
Refrigerator, 2 door 38 degrees F
Freezer (standing), 2 degrees F
Freezer (flat), 5 degrees F
Sanitizer Quat & bleach, with test strips available
No violations noted at time of inspection |
Café Au Lait - 2801 Harrison Avenue
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/2/2022 |
0 |
0 |
0 |
|
Quiche, dairy fridge 41 degrees F
2 door, ambient 41 degrees F
Milk cooler, ambient 41 degrees F
Status of in house protein balls and waffle sandwiches: yes, tuberware properly date marked.
Ensure staff have Washington state issued FWC |
Panda Express #708 - 575 Trosper Road SW Suite A
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
2/28/2022 |
5 |
0 |
5 |
#02- Food Worker Cards Current
|
Rice, white rice cooker 181 degrees F
Chicken, orange, hot holding 152 degrees F
Teriyaki chicken, hot holding 158 degrees F
Beef, shredded/sliced walk in 38 degrees F
Chicken, sliced walk in 38 degrees F
Sanitizer bucket, Quat (x2) 300/300 ppm
#2: One expired Food Worker Card (FWC). Corrective action: have expired FWC renewed and updated FWC for second employee. Must have Washington State issued FWC. Even staff who have Serve Safe Certification must have valid FWC per WAC 246-217. |
Tugboat Annie's - 2100 West Bay Drive #3
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
2/28/2022 |
15 |
0 |
15 |
#02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
|
Clam chowder, hot holding 158 degrees F
Tomato, prep table/line, 41-42 degrees F
Beef, patty, drawer prep line 43 degrees F
Sanitizer 100 ppm
Lettuce, chopped salad prep table 46 degrees F
Chicken, wing, walk in 39 degrees F
Sanitizer, Quat bucket 400 ppm
REPEAT #2: 2 expired Food Worker Cards (FWC). Corrective action: have expired FWC renewed.
#21: Multiple foods (lettuce, beef) in prep tables between 42-46 degrees F. Corrective action: monitor equipment and keep lids closed during times not in use. |
Burger King #7782 - 5252 S CAPITAL BLVD
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
2/28/2022 |
10 |
0 |
10 |
#06- Adequate Handwashing Facilities
|
Milkshake mix, 40 degrees F
Beef, hamburger patty hot well 166 degrees F
Chicken, sliced breaded chicken cooler 40 degrees F
Chicken, nuggets, fryer (cooked) x3: 172/199/187 degrees F
Tomato, sliced walk in 38 degrees F
Sanitizer, Quat (x3), 300/400/400 ppm
#6: No waste receptacle available for primary hand wash station. Corrected onsite: waste bin moved next to hand wash station.
Improve cleaning procedures for vegetable preparation sink, visible spots and potential contaminants surrounding sink. |
Hops on the Hill - 1870 BARNES BLVD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
2/26/2022 |
35 |
2 |
37 |
#17- Proper Hot Holding Temperatures
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#48- Physical Facilities Properly Installed, Maintained, Cleaned
|
Biscuit/chili, hot hold cabinet 118-140 degrees F
Meat/dairy, walk in cold hold 39 degrees F
Cheese/potato salad, prep cold hold 39-41 degrees F
In use sanitizer (Quat) 300 ppm
#17: Hot holding temperatures in the cabinet were between 118-140 degrees F. All TCS foods being hot held shall be kept at 135 degrees F or above. Discard chili and reheat brisket; monitor and improve air flow in cabinet. CDI
#26: Unattended cooking of meat not approved. Unattended cooking shall be approved under a plan and continuously monitored prior to implementing. Email plan prior to Friday, March 4th.
#48: We have not received verification that floors are commercial kitchen grade, and they appear to already be failing. I will come up with a timeline for replacement. Send me product information prior to purchasing and installing. |
Octapas - 610 Water Street SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
2/26/2022 |
45 |
0 |
45 |
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
#27- Variance Obtained
|
Produce/meat/dairy, walk in 39 degrees F
Produce/meat, prep cold hold 38-40 degrees F
Soup/stew, hot hold steam well 140-160 degrees F
Eggs, room temp storage 56-58 degrees F
Butter/TCS baked goods, Atosa bar cold hold 45 degrees F
In use sanitizer (Quat) 250 ppm
#19: Shell eggs stored at room temperature during brunch. All TCS foods shall be kept under temperature control or marked under an approved HACCP plan. Move eggs to cold hold and keep under temperature when not in use.
#21: Temperatures in the Atosa bar cold hold were 45 degrees F. All TCS foods shall be kept at 41 degrees F or below. Service unit promptly.
#23: Items on menu that require a consumer advisory are not denoted. All items offered raw or undercooked shall be clearly marked ad direct consumer to advisory on bottom of page. Next re-print include asterisks (*) for these items.
#27: Vacuum sealing (rop'ing) occurring without approval. Depending on items rop'ed a HACCP and potentially a variance are needed. Submit food flow to me no later than Friday March 4th by email. |
Blue Heron Bakery - 4419 Harrison Ave Suite 108
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment (Deli) |
2/24/2022 |
0 |
5 |
5 |
#34- Wiping Cloths Properly Used, Stored
|
Milk, milk cooler 41 degrees F
Soup #1, >142 degrees F
Turkey, sliced prep table 39 degrees F
Soup, walk in cooling 2" pan <120 degrees F
Walk in, ambient 38 degrees F
Sanitizer bucket, Quat 0 ppm
#34: Sanitizer solution below 300 ppm and not identifiable on test strip. Corrected onsite: sanitizer solution made to proper levels.
|
Capitol Market & Asian Deli - 2419 Harrison Ave NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment (Deli) |
2/24/2022 |
35 |
8 |
43 |
#06- Adequate Handwashing Facilities
#19- No Room Temperature Storage
#34- Wiping Cloths Properly Used, Stored
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
|
Pho, pots on grill (not hot held) RTS 122 degrees F
Cabbage chopped, prep table 41 degrees F
Chicken, sliced prep table 41 degrees F
Pho, walk in <38 degrees F
Warewash, chlorine 0 ppm
#6: No hand towels available at hand wash station in prep area. Corrected onsite: paper towels placed near hand sink.
#19: Pho broth observed between 122-135 degrees F on stove top out of temperature control. Corrected onsite: reheated to 135 degrees F and to be maintained under temperature control until cooled for storage or discarded.
#34: Warewash machine not dispensing sanitizer. Corrective action: wash/rinse/sanitize all equipment and utensils in 3 comp sink until serviced. Email once completed for use.
#38: Grill top brush stored in room temperature water. Corrected onsite: brush removed and placed in dry, clean location
|
Wendy's #111 - 2427 HARRISON AVE NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
2/24/2022 |
5 |
0 |
5 |
#21- Proper Cold Holding Temperatures
|
Hamburger patty, hot holding, 185/180/177 degrees F
Tomato, sliced prep table 44 degrees F
Hamburger patty, col holding, 39 degrees F
Salad mix, walk in 38 degrees F
Walk in, ambient <38 degrees F
Sanitizer, Quat 3 comp sink 300 ppm
#21: Lettuce and tomato held in prep table are between 44-45 degrees F. Corrective action: have machine adjusted to ensure all foods stay below 41 degrees F. |
Pho 102 - 5765 LITTLEROCK RD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
2/18/2022 |
40 |
13 |
53 |
#01- PIC Certified by Accredited Program or Compliance with Code
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
|
Sprouts, on ice 56 degrees F
Noodles, cooling 138 degrees F
Beef, sliced prep table 40 degrees F
Walk in 41 degrees F
1 door cooler 40 degrees F
Warewash chlorine 0 ppm
#1: Failure to identify and correct red violations. Corrective action: get certified food protection manager training completed and correct red violations in kitchen.
#16: Noodles observed cooling in bowl in prep-table. Corrected onsite: placed in 2 inch pan in walk in to cool. All cooling must be in 2 inch pan unless alternate plan approved by Health Dept
#21: Sprouts observed at 56 degrees F. Corrected onsite: placed in walk in. All T-TCS foods must be maintained below 41 degrees F. Do not ice to cold hold, keep in prep table.
#34: Warewash sanitizer at 0 ppm chlorine. Corrected onsite: tubes inserted into incorrect solution containers, placed into proper containers and sanitizing at 100 ppm.
REPEAT #37: Rice paddle in room temperature water. Corrected onsite: paddle replaced, ice in container for new paddle storage.
REPEAT #41: Improper sanitizer testing kit available. Corrective action: purchase chlorine bleach test kits, not Quat. |
Scott Lake Grocery - 11315 SCOTT CREEK DR SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Grocery |
2/18/2022 |
0 |
0 |
0 |
|
Milk, walk in 38 degrees F
Meat/cheese, sliding glass cold hold 39 degrees F
Sandwiches/milk/dairy, glass display cold hold
No violations noted during the inspection. |
Sushi Kyo - 1908 4th Avenue East
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
2/18/2022 |
40 |
8 |
48 |
#12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#30- Proper Thawing Methods Used
|
Fish/crab, door cold hold 35 degrees F
Crab, home style dorm cold hold 42-43 degrees F
Sushi, open air cold hold 41 degrees F
In use sanitizer (chlorine) 50-100 ppm
#12: Parasite destruction not properly documented for sushi grade fish. All sushi grade fish that utilized freezing to destroy parasites shall be keep records that either producer or establishment is meeting requirements. Obtain records immediately.
REPEAT #19: Time as a control not documented on sushi rice. Rice shall be marked to indicate the time that it shall be destroyed. Create system that allows marking to happen.
#21: Temperature in home style cold hold were 42-43 degrees F. All TCS foods being cold held shall be kept at 41 degrees F or below. Move all TCS foods to 2 door commercial cold hold.
#22: Thermometer in open air cold hold broken. All cold hold units shall have an accurate, easily readable thermometer in them. Replace immediately.
#29: Home style cold hold unit used for TCS foods. All cold hold units shall be commercial in nature. Move products and use unit for non-TCS Foods (ginger, whole produce, etc).
#30: Vacuum sealed fish thawing under refrigeration. All fish shall be thawed while not vacuum sealed. Cut seal and follow procedure going forward.
Due to prior inspection being 2+ years ago, a re-inspection will not occur with repeat #19. If found during next inspection, a re-inspection and fee will be applied. |
Well 80 Artesian Brewing Co - 514 4TH AVE E
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
2/17/2022 |
0 |
0 |
0 |
|
Meat/produce/dairy, walk in cold hold 38 degrees F
Produce/meat, prep cold hold 39 degrees F
Pork/soup, prep cold hold 150 degrees F
In use sanitizer (Quat) 300 ppm
Dishwasher sani (chlorine) 50 ppm
No violations noted at time of inspection. |
|
