Environmental Health
Food Safety



Food Safety - Inspections Lookup





Let's Paint! - 418 Washington St SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 8/15/2019 0 0 0 Sandwiches, 1-door cooler, 36 F ok

Good, none noted.

Main Street Cookie Company - 112 Binghampton Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 8/14/2019 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Half & half in 2 sliding door fridge 38 degrees F
Crushed garlic in 3 glass door fridge 36 degrees F

#41: No bleach chlorine test strips. Obtain as soon as possible & use as necessary and routinely - maintain sanitizer solution for counter wipes bucket & 3rd compartment of 3 sink manual ware wash set up from 50-200 ppm.

Note: Provide covered receptacle for unisex employee restroom.

Rainier Foodmart - 101 Binghampton St E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Deli 8/14/2019 5 8 13 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#47- Garbage, Refuse Properly Disposed; Facilities Maintained
Rice on hot hold in counter top cooker, 171 degrees F
Corn dog, burritos, numerous other items in hot hold display case 140-165 degrees F
2 door reach in kitchen; between burrito packs 37 degrees F

#21: True single glass door reach in fridge model GDM 12 LE: sour ream 44-45 degrees F, mayo same. Correction: store PHF 41 degrees F or less.

#29: No monitoring therm for True single door fridge. Correction: provide easily visible monitoring thermometer.

#47: Lid on dumpster open, dumpster
Food Service Establishment - Grocery 8/14/2019 0 0 0 Walk in fridge dairy area, between cheese blocks, 40 degrees F
Open display case w/eggs, commissary made sand 39-40 degrees F between hard boiled, shelled packed eggs

Mr. Doug's - 210 103rd Ave

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/13/2019 10 5 15 #21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Cream in walk in fridge, 38 degrees F
Milk in counter top fridge, 43 degrees F
Diced tomatoes in bin area of make fridge 41 degrees F
Ture single door reach in : shredded cheese, dressing 48 degrees F. Note exterior therm read 44 degrees F.

#21: Food in True Fridge greater than 45 degrees F, moved PHF to other fridge until unit can consistently maintain foods at 41 degrees F or less. Counter top fridge (for wait staff) food between 41-45 degrees F, move food to other fridge to cool down to 41 degrees F or less quickly & turn down thermostat, if that doesn't work, have serviced.

#41: Little or no bleach detected on dish, in well of mechanical dishwasher - as interim, set up 3rd comp sink set up as sanitizer soak after running through mech dishwasher until service tech can evaluate & correct deficiency.

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 8/13/2019 0 0 0 Deep Fried Chicken Piece, cooking 185 F OK
Sliced Tomato, open top cooler, 40 F
Walk-in cooler, cheese, 43 F air, 40 F OK, just transferred.

Good, none noted.

Pho Yelm - 201 YELM AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/8/2019 10 0 10 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
Cabbage, bean sprouts in 2 door nameless make fridge 43-45 degrees F in bin area
All other PHF's in fridges where checked were 41 degrees F or less
Cooked rice on hot hold, 160 degrees F

Note #2: A couple of Food Worker Cards are expired but less than a month since expired. Correction: Have Food Workers obtain cards no later than 10 days.

Note #14: Shell eggs 4-5 flats over carrots. Store shell eggs so not over foods ready-to-eat or foods that won't be cooked to 165 degrees F

Note #16: Cooked baby rib racks in tub in walk in more than 2" deep (~4"). Immediately corrected by putting amount between 2-4" in other containers. Correction: left food worker booklet - review in detail proper cooling procedures will all cook staff & monitor implementing to assure it is done correctly for all cooling foods. Note: Booklets in language other than English on website.

#21: Food in bin area of "nameless" make fridge 43-45 degrees F, appears to be associated with lid being left open or opened a lot. Correction: Keep lid closed as much as possible and monitor, may need to adjust thermostat down and/or have serviced. Maintain all PHF at 41 degrees F or less.

#22: Digital food probe thermometer doesn't work, dead battery? Provide a workable food probe thermometer as soon as possible but no later than 2 days.

Note #26: Has added a chlorine bleach based mechanical dishwasher - not submitted to Health Dept for approval prior to installation, but works ok, no loss necessary space or equipment. Submit specifications & revised kitchen layout/diagram for review & approval: 2 weeks.

Coffee Central - 6639 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 8/7/2019 0 0 0 Milk, under counter fridge, 39 F
Milk, 2-door fridge, 37 F
Yogurt, merchandiser, 39 F

No items cited.

Tenino 76 Food Mart - 397 W Sussex

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 8/7/2019 0 0 0 between cheese sticks, Pepsi, one door cooler, 40 F
between sliced cheese blocks, 2-door "Dairy 40 F
between single serve choc milk, in walk in, 40 F

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

No PHF or non PHF beyone "Best by" date where checked

No dented cans, swollen containers observed on shelves
Food Service Establishment 8/7/2019 40 10 50 #06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sliced cheese, block in 2-door reach-in fridge in back, 40 F
Chicken fillet on hot hold display, 121-125 F; other items on hot hold: corn dog, 135 F burrito 143 F, jo jo potatoes, 150 F.

#6. Hand wash sink blocked with news paper. Hot and cold water faucet not dispensing water. Paper towel dispenser- not dispensing towels- washes hands @ 3 compartment sink.
Correction: Provide working hand wash sink ASAP.

#17. Chicken fillet on hot hold display 121-125 F ; shall be 135 F or more.
Corrected by deep frying, 196 F out of deep fryer.

#22. my TC 18 read 40 F , your dial face 6" probe therm read 50 F
Correction: provide accurate thermometer.

#34. No bleach detected in counter wipes bucket solution.
Corrected by re making bleach solution- 150 ppm

#41. PIC did not know location of bleach test strips.
Correction: provide bleach test strips.

Call inspector when you have provided functioning, properly stocked hand wash sink.

Sonja's Café - 202 Binghampton Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/7/2019 45 3 48 #02- Food Worker Cards Current
#05- Proper Barriers Used To Prevent BHC
#23- Proper Consumer Advisory Posted
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#37- In-use Utensils Properly Stored
Shrimp in counter top display fridge for sushi 40 degrees F
Frigs holding PHF: all food checked or ambient air temp 41 degrees F or less
Rice on hot hold 160 degrees F

#2: Sonja did not have current FW Card, provide valid FW Card as soon as possible but no later than 10 days.

#5: Not using gloves or tongs for handling lettuce & making sandwiches, use tongs or gloves for handling ready to eat food.

Note #6: Sushi make area hand wash sink lacks soap, signage, provide soap, gave sign.

#23: Advertising serving sushi now, no consumer advisory on menu. Provide consumer advisory on menu or by other approved means.

#26: Added to menu (Bento Boxes, Sushi) and added equipment without prior review & approval of Health Dept. Correction: Submit application & associated documentation for review to the Health Dept by 14 days. Application is on the internet or on our website.

#37: Rice scoop & paddle stored between uses in 73 degrees F water.

Note: Floor mats, floor sticky. Mop sink bucket water dirty.

O'Blarney's Irish Pub - 4411 Martin Way E.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/7/2019 5 5 10 #23- Proper Consumer Advisory Posted
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Chicken soup, soup warmer, 176 F
Hamburger patty, under grill drawer, 38 F
Gravy, walk-in, 39 F
Oatmeal, hot hold insert, 158 F
Lettuce mix, merchandiser unit, 38 F

NOTE:#16. Recommend visual indicator of 2 inches at prep stations.

NOTE: #29. Service station merchandiser to be replaced by 9/1/19

#23. Improper consumer advisory. Items cooked to order not properly marked (e.g. eggs, sliders).
Correction: Provide mark / symbol for each item cooked to order.

#41. Dish machine sanitizer container "empty" / not dispensing.
Correction: Ensure dish machine is properly sanitizing. Train staff on solution levels.

Niko Teriyaki - 125 TUMWATER BLVD SE Suite D122

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/7/2019 95 2 97 #16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#49- Adequate Ventilation, Lighting; Designated Areas Used
#16. Cooked chicken cooling at food depth of 3 inches, Must cool foods at 2 inches.
Corrected.

#19. Par-cooked chicken in plastic tub at 95 F. Must cool at 2 inches, hot hold at 135 or more, DO NOT store at room temperature.
Corrected.

#17. Cooked and chopped chicken on stove at 100 F . Must hot hold at 135 or more.
Corrected- Reheated.

#21. Tub of fried rice, tub of par cooked gyoza in prep fridge at 55 and 63 F. These foods must be cold held at 41 F or less. Properly cool at 2 inches of food depth or hot hold at greater than 135 F .

#49. Lighting in kitchen is inadequate. Replace burned out lamps in fixtures to increase light intensity.

#26. FE operator not adhering to approved food flow plans. Review previously submitted approved preparation steps. A Re-inspection in 10 days will follow to verify full understanding of these plans.

Joe's Place - 118 Main Street S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/7/2019 5 5 10 #21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Hot dog in combo fridge section of combo fridge/freezer unit 40-41 degrees F
Half & half in 8 door beer/wine fridge 43-44 degrees F
Sour cream, salad dressing, between single serve butter in walk in fridge 43-44 degrees F

Note #6: Does not have dedicated hand wash only sink. Has 2-3 comp sink set ups, one in kitchen area, and in bar area.

Note #14: Shell eggs stored over beef burger patties (raw) - work on storing shell eggs so not over ready to eat food or foods not cooked to 165 degrees F

#21: PHF in walk in & 8 door greater than 41 degrees F, haven't been serviced for 1 year. Correction: Have serviced, maintain PHF in fridges 41 degrees F or less.

#41: Provide test strips for sanitizers used (both bleach chlorine and Q.A.C. Chlorine.

Note: provide covered receptacle for women's restroom.

Joe's Smoke Shack - 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 8/6/2019 0 0 0 BBQ Pork, Cambro unit, 157 F
Sliced tomatoes, 37 F
Quat sanitizer, 300 ppm

No items cited.

Wicked Pies - 412 Franklin St SE (Commissary-Wicked Pies)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Unit 8/6/2019 5 0 5 #22- Accurate Thermometer Provided for PHF
Tall cooler, all 39 F OK
Open top cooler, sausage, tomato, 33-35 F OK

#22. No probe thermometer. Obtain immediately.

Papa John's - 408 CLEVELAND AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/2/2019 0 0 0 Sausage, open top left and right, 38 F both OK
Chicken, walk-in cooler, 39 F OK

Good, none noted.

Zittel's Marina - 9144 Gallea Street N.E.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 8/2/2019 0 0 0 Lunchables, 2-door glass cooler, 38 F OK

Good, none noted.

NOTE: Bait fish frozen will be kept in boxes.

Corona's Taqueria - 3720 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/1/2019 25 0 25 #16- Proper Cooling Procedures
Mashed beans, steam table, 161 F
Cooled beans, 2-inches, walk-in, 40 F

#16. Approximately 30# of beef tongue and 25# of tripe at 51 and 53 cooling in walk-in since previous night. Foods at 4-7 inches deep in covered pans. Foods must be arranged at 2 inches deep and cooled uncovered.
Corrective Action: All food disposed.

Gibson's Custom Meats - 7914 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Meat Market 8/1/2019 10 5 15 #21- Proper Cold Holding Temperatures
#43- Nonfood-Contact Surfaces Maintained and Clean
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Fish, display, 34 F
Chicken, display, 33 F
Beef hamburger, display, 42-44 F
Beef roast, standing display, 40 F

#21. Improper cold holding of potentially hazardous food. Ground beef in display 42-44 F
Correction: Maintain food in cold holding at or below 41 F. Turn unit down to temperature required.

#43. Non food contact surfaces not maintained. Meat display glass door taped.
Correction: Repair. Make smooth and easily cleanable. Remove tape.

#48. light visible under rear door.
Correction: Repair as part of integrative pest management.

Yukio's Teriyaki - 3430 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/1/2019 35 0 35 #16- Proper Cooling Procedures
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
Chopped lettuce, top of prep, 38 F
Hot holding chicken, steam table, 141 F

#16. Par-cooked chicken cooling at greater than 6 inches in pan next to grill, and cooling at 3 inches in refrigerator. Must cool at 2 inches.
Corrected: All reduced to 2-inch food depth.

#26. Not adhering to approved plan of 2-inch cooling of cooked foods. Follow instruction of 2-inch food depth in refrigerator cooling after 30 minutes of par-cooking

Cutters Point Coffee - 1340 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 8/1/2019 15 7 22 #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
Gran-n-go, pkg'd sandwiches, 40 F
Milk, espresso under counter unit, 40 F
Milk, window under counter unit, 38 F
Fruit smoothie mix, under counter unit, 46 F
Milk, 2-door , 40 F
Milk, under counter unit, 44 F

#21. Improper cold holding of potentially hazardous food. Milk in under counter unit, 44 F
Correction: Maintain foods in cold holding at or below 41 F. (CDI- unit turned down). monitor food temps in unit.

#6. Improper hand washing facilities. Splash guards absent of both hand sinks.
Correction: Provide splash guards or relocate items outside splash zone.

#41. Sanitizer test strips not utilized. Chlorine sanitizer@ 200 ppm in bucket.
Correction: Use test strips to verify proper concentration of sanitizer. (Chlorine 50-100 ppm).

#48. Light visible at base of back door.
Correction: Seal base of door as part of integrative pest management efforts.

7-Eleven #35524H - 355A Custer Way SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 8/1/2019 0 0 0 Good, none noted.
Food Service Establishment 8/1/2019 5 0 5 #02- Food Worker Cards Current
Hot dogs & jalapeno, 140-143 F min OK
Pizza, 147 F Ok
Coffee creamer, 38 F (2) OK

#2. At least 4 people on schedule have no food worker cards.
1. Obtain copies of unexpired FW cards
2. Send photos to email provided.

Taco Time - 5320 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/31/2019 0 3 3 #43- Nonfood-Contact Surfaces Maintained and Clean
Ground beef mixture, steam table, 163 F
Chicken- hot holding, steam table, 165 F
Shredded lettuce, top of prep, 38 F
Cooled chicken at 2 inches, walk-in, 39 F
Sliced tomatoes top of prep, 38 F
DW and Contact Sanitizer, 300 ppm QUAT
Beans cooling @ 2 inches , walk-in 53-64 F

#43. Some of the handles for the lift tops of the steam table are loose.
The attachment screws could eventually come out and fall into the food.
Maintain these fasteners tight as regular maintenance.

Zoe Juice Bar - 1851 STATE AVE NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/31/2019 5 0 5 #02- Food Worker Cards Current
Kale, open top cooler, 39 F OK
Spinach, open top cooler, 40 F OK

#2. The Food Handler Solutions card of one worker is not the required WA FWC test. Worker must take the approved test. (See card I gave you) and post in store by August 14, 2019. Worker must ignore pop-ups of illegitimate false websites.

Basilico - 507 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/30/2019 0 0 0 Top of open top coolers, (2), 36-40 F OK
Walk-in cooler, bacon, 41 F OK

Good, none noted.
Thank you for replacing coolers when needed.

NOTE: In my judgement, this kitchen has some extra space and capacity to allow some extra usage, such as for a Commissary.

Boulevard Gas & Mini Mart - 2303 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery and Deli 7/30/2019 10 0 10 #21- Proper Cold Holding Temperatures
Deli Sandwiches, in merchandiser. 38 F
Chicken in display case, 141 F

#21. Small under counter work top fridge operating at 51 F, foods used in retail sales or preparations must be moved to refrigeration at 41 F or less. Repair, replace or adjust this unit.

Jimmy John's #3830 - 5510 CORPORATE CENTER LN SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/30/2019 5 0 5 #02- Food Worker Cards Current
Roast beef, top of prep, 37 F
Sliced tomatoes, top of prep, 38 F
Contact and DW sanitizer 50 ppm chlorine.
Turkey in walk-in, 36 F

#2. One employee with FW card expired.
Obtain renewed FW card in 2 weeks.

MOD Super Fast Pizza LLC - 5128 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/30/2019 5 0 5 #02- Food Worker Cards Current
Chopped lettuce, top of prep, 40 F
Sliced tomatoes, top of prep, 39 F
Diced Chicken, walk-in, 38 F
DW sanitizer, 50 ppm Chlorine
Contact Sanitizer, 200 ppm QUAT

#2. One employee with expired food worker card. Obtain renewed card within 2 weeks.

Safeway #1619 - 1109 Yelm Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Produce Cutting Area 7/27/2019 0 0 0 Strawberries, walk in 35 degrees F

No violations noted at time of inspection.

Capital Perks - 3302 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 7/26/2019 5 0 5 #21- Proper Cold Holding Temperatures
Breakfast burrito, shed cooler, 41 F Max, OK
Gallon milk, tall 2-door cooler, 40 F Max, OK
(outside 82 degrees today)

#21. Milk in "left" under counter cooler is 43 F, "right" is 44 F for all.
Correction: Cooler must be 41 F ; adjust immediately, call/message inspector when corrected.

Requirement:
The 2 glass-door under counter refrigerators are not commercial grade as required. If you are not able to achieve 41 F or less by adjusting the thermostat, then replacement , only with commercial grade coolers will be required.
(Commercial grade coolers sold by food service equipment , etc. never by Lowes or Home Depot). Call / message when 41 F is achieved.

Domino's Pizza - 533 Custer Way SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/26/2019 0 0 0 Open top cooler, sliced tomato, chicken, 41 F OK
Walk-in cooler, salads, 40 F OK

Good, none noted.

NOTE: New mop sink
NOTE: No need now for any food sink- all pre-prepared vegetables.

La Mansion - 5211 LACEY BLVD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/26/2019 25 5 30 #05- Proper Barriers Used To Prevent BHC
#34- Wiping Cloths Properly Used, Stored
Beans, insert, 137 F
Beans, walk-in, 41 F
Raw beef, under grill drawer, 40 F
Shrimp, prep unit top, 41 F
Cheese, prep unit bottom, 40 F

REPEAT #5: Bare hand contact with ready to eat food, Tomatoes sliced while held with bare hand.
Correction: Prevent potential contamination. Use barrier when handling ready to eat food.
(CDI- Removed from service).

#34. Sanitizer not made at time of inspection.
Correction: Provide and maintain.

NOTE: #12. Inspector to research shell fish tags from provider.

NOTE: #23. Ensure all items raw or cooked to order foods are properly marked.

Taco Bell #031768 - 5520 CORPORATE CENTER LN SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/26/2019 0 0 0 Chicken, prep line top, 167 F
Beans, prep line top, 154 F
Lettuce, prep line bottom, 40 F
Pico, walk-in, 38 F

NOTE: #6. Ensure hand wash water temperature reaches 100 F within 1 minute. Verify booster function in restrooms.

NOTE: #48. Previous oil spill cleaned and properly maintained. Operator properly handled spill remediation of oil container leak.

Olympia Seafood Company - 411 Columbia Street NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/25/2019 5 0 5 #14- Raw Meats Away from RTE Food; Species Separated
Chowder, warmer 164-175 F Ok
Curve glass display case, 34 F (All) OK

#14. Like last year, Bar in glass case, raw scallops must be lifted over cooked shrimp and crab meat, which may contaminate cooked with raw.
Correction: Switch locations

Pizza Time - 112 NE Jefferson Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/25/2019 0 0 0 Pizza warmer, 137 F Min, OK
Walk-in, cheese, < 40 F OK

Good, none noted.

Rush In Alaskan Dumplings LLC - 205 4th Ave E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 7/25/2019 5 5 10 #02- Food Worker Cards Current
#33- Potential Food Contamination Prevented
Onions, warmer, 157 F OK
Soups, warmer, 178-185 F OK
Tall 1-door cooler, 35 F

#2. Present worker does not have food worker card or copy, By August 1, 2019, email inspector a copy. Information given.

#33. Tomato paste stored in original can.
Correction: transfer into plastic/stainless food container.

Boston Harbor Marina - 312 73RD AVE NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Kitchen 7/24/2019 5 0 5 #22- Accurate Thermometer Provided for PHF
Chowder, steam table, 145 F OK
Chowder, 2-door tall cooler, <40 F OK

#22. Of 3 Stem Thermometers, only 2nd is correct, reading 60 F, 71 F and 80 F.
Calibrate- 212 F boiling , 32 F wet ice.
Food Service Establishment - Grocery 7/24/2019 0 5 5 #31- Food Properly Labeled
Ice cream, (2) machine tank 33-35 F OK
Salad, pre-made 1-door TRUE <40 F OK
Freezer, across ST. OK

#31. Some smoked salmon (co-packed at Briney Sea Delicacies), missing your name and address. Correct

Nisqually Arco AM/PM - 10222 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Store 7/23/2019 15 2 17 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Milk, walk-in bar cooler, 54-55 F
Turkey sandwich, grab n go, 53-54 F
Burrito, grab n go, 53-54 F

#21. Improper cold holding of potentially hazardous food, milk in beer cooler, 54-55 F, items in grab n go unit 53-54 F (burritos and sandwich)
Correction: Maintain PHF in cold holding at or below 41 F or lower until units are repaired, cease storing PHF, once repaired monitor temps to verify reaching / obtaining required temp of 41 F or lower.

#22. Thermometers not properly used. Unit thermometer in grab n go unit reading 56-58, no action take. Temps not taken with schedule frequency.
Correction: Use thermometers to evaluate food safety temperatures.

#48. Physical facilities not properly installed. Shelving absent 6" clearance.
Correction: Provide and maintain.

Taqueria La Esquinita II - 430 LEGION WAY SE (Commissary-Tacos La Esquinita)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 7/23/2019 15 0 15 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
Hot foods, steam warmer, 146-148 F OK
Small refrigerators, 38 F All OK

REPEAT #21: Under counter / open top cooler, all foods 74 F
Salsa on top, cooked carrots on bottom
Correction: adjusted colder, air now 37 F OK

REPEAT #22: Purchase another thermometer good for 0-220 F. Yours only goes down to 50 F. Purchase within one week

Hop Jacks - 4739 Avery Court SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/22/2019 10 0 10 #21- Proper Cold Holding Temperatures
Chicken, cooked, 165-210 F
Chicken breast in steam table, 161 F
Diced tomatoes, top of 2-door prep, 38 F
Cream Cheese dressing, top of small prep, 37 F
Contact Sanitizer, 300 ppm QUAT
DW sanitizer, 50 ppm QUAT
Shrimp, Chef's Fridge, 38 F

#21. Bagged portions of penne pasta in chef's fridge at 46-51 F.
These must be cold held at or below 41 F.
Corrective Action: Removed and flat panned in walk-in.

Nisqually Arco AM/PM - 10222 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/22/2019 15 2 17 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Pickles, refrigerator, 42-43 F
Cheese, refrigerator- d-door, 43-44 F
Sliced tomatoes, top, 44-45 F
Sliced tomatoes, bottom, 40 F
Chili sauce, dispenser, 147 F

NOTE: #2. As open food is available during all shifts, all employees to have WA FWC.

NOTE: #6. Repair / replace paper towel dispenser.

REPEAT #21: Improper cold holding of potentially hazardous food. Items in cold holding above 41 F in cold holding units.
Correction: maintain foods in cold holding at or below 41 F. Turn down refrigerator to obtain / maintain required temperatures. Use thermometer to verify temps. As facility has stored food in improperly functioning equipment and is not maintain food safety temperatures, temperature logs are required for a period of 2 weeks- 3 times daily from each cold hold unit. (business card provided) send every day.

#22. Thermometers not properly used to monitor food temperatures.
Correction: Provide and use.

#48. Physical facilities not properly installed. Shelving in food prep absent 6" clearance.
Correction: Provide 6" minimum clearance to allow for cleaning and help prevent potential contamination.

Re-Inspection Required for repeat red #21.

Peppers Mexican Restaurant - 114 Cherry Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/19/2019 5 0 5 #02- Food Worker Cards Current
Cooks warmer, 155-181 F (Refried Beans), OK
Salsa on ice, dining rooms (2) 41 F Max Ok in 4" pans

#2. One worker no food worker card found.
replace within 1 week and email inspector.

Chevron Food Mart - 826 Union Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Grocery 7/19/2019 0 0 0 Sandwiches, walk-in cooler, <40 F OK

Good, none noted.

507 Taproom and Filling Station - 106 PRAIRIE PARK ST NE Suite #122

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Tavern only 7/19/2019 0 0 0 50 ppm bleach solution detected on glass ware after ran mechanical chlorine wave washer- has bleach test strips. Uses Q.A.C. product for counter wipes bucket solution.

NOTE: 41. Obtain Q.A.C. test strips if you continue to use Q.A.C. as a sanitizer- no points assigned this time, if repeat will next time.

Has hand wash signs at bar hand wash sink and in toilet rooms. Hand wash sink (kitchen) and toilet rooms properly stocked.

NOTE: #31. Advertising and providing single portion servings of quacamole, salsa and chips form Don Juan's Restaurant of Tenino. No labels, label information as required. I will follow up with Juan Martinez, the owner of Don Juan's next week on labeling etc.
I will also check with my co-worker (plan reviewer) and or supervisor on allowance of potentially hazardous food at this FE without additional review.

Field test results:
Salsa 43-44 F
Guacamole 43-44 F

Salsa and guacamole have been at Taproom since 1 PM today- stored in one of kegerators, in and out a lot. At time of inspection temp read 48 F. Moved Salsa and Guacamole to another fridge that was maintaining temp 41 F or less and they were not in and out as much.
Maintain salsa and guacamole at 41 F or less while this is worked out. Recommend you obtain a digital food probe thermometer for monitoring food temps directly.

Chevron Food Mart - 826 Union Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/19/2019 0 0 0 Breakfast hot sandwiches, morning only.

Good, none noted.

Los Amigos Inc. - 4507 Lacey Boulevard

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market and Bakery 7/18/2019 10 5 15 #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
walk-in: freezer, beef, frozen
beef, meat display, 38 F
beef, walk-in, 39 F
2-door reach-in, milk, 34 F
Chicken, meat display, 36 F
Cheese, meat display, 37 F

#26. Not in compliance with plan of operation. Facility producing/making dried cured meat in absence of variance / HACCP plan. Permitted as meat market.
Correction: Pull in-house made sausages/cured meat from sale/service. apply for variance / provide required processing information.

#40. Improper food and non-food contact surfaces. Cardboard used throughout facility.
Correction: Remove cardboard. Provide smooth, non-absorbent and easily cleanable surfaces.

New dunnage racks actively being installed at time of inspection.
Grocery Store 7/18/2019 0 5 5 #31- Food Properly Labeled
Cheese, merchandiser, 37 F
Flan/parfait, merchandiser, 36 F

#31. Improper labeling. Re-packaged items with original producer name, absent contact info.
Correction: Provide proper labels or cease repackaging.

Provide liability info, to email.

Dunnage racks being actively installed at time of inspection.

State & Central - 1415 STATE AVE NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/18/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Raw meat balls, walk-in, 40 F OK
Chili in warmer, 161 F OK

#34. In bar area rag bucket only 10 ppm chlorine.(bleach), 50-100 ppm required
Corrected.
Purchase test strips within 1 week at restaurant supply.

NOTE: Some mugs appear to be made of copper. Do not use. Copper not allowed on food contact surfaces. Copper (a poison) can dissolve into acidic drinks.

Added after inspection by Supervisor S. Berg 7/26/19

Copper mugs are ok for drink service only, not for storage of drinks.

Domino's Pizza - 1140 GALAXY DR NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/18/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Pizza, hot hold area, 143 F
Tomatoes, prep unit top, 40 F
Chicken sandwich, off oven 206 F
Pkg'd salad, walk-in, 40 F
Chicken, prep unit bottom, 40 F

NOTE: #2. Provide Valid WA FWC upon request, inspector may not view personal files. Provide copies of FWC for validation.

REPEAT #34:. Quat sanitizer less then required concentration in bucket, 100 ppm after 2 hours.
Correction: Provide and maintain as required.

Frog Pond Grocery, Inc. - 2102 Capitol Way South

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/18/2019 0 3 3 #46- Toilet Facilities Properly Constructed, Supplied, Cleaned
Milk 1/2 gallon, 2-door cooler, 37 F OK
No perishables walk-in cooler.

REPEAT:#46. Repeat violation from 2018: Door does not close by itself to toilet room. By August 2, 2019 install spring or spring hinge on toilet room door, or put on other door to walk-in cooler.

Call or leave voice mail when working, or use email.

Lacey Shell Food Mart - 1545 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery Only) 7/18/2019 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Cheese, grab n go, 36-37 F

#48. Physical facilities not properly maintained / installed. Inadequate shelving, absent 6" clearance from floor.
Correction: Provide to allow cleaning and prevent potential contamination.

As this is an on going issue, facility has 30 days to provide additional shelving.

Dominos Pizza - 4530 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/18/2019 15 8 23 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#36- Proper Eating, Tasting, Drinking or Tobacco Use
Noodles, walk-in, 44-45F
Hen, prep unit top, 39 F
Chicken, walk-in (insert), 45-47 F
Chicken wings, from walk-in, 37 F

#21. Improper cold holding of potentially hazardous food. Foods in walk-in above required 41 F or lower (e.g. noodles 44-45 F , chicken 45-47 )
Correction: Maintain foods in cold holding at or below 41 F. (rapid chill in walk-in or alternate store).

#22. Thermometer not used properly. With known refrigeration issues, food temperatures not taken.
Correction: Monitor food temperatures with scheduled frequency. Temp logs required for 2 weeks, 3X a day of food in each unit.

#29. Inadequate equipment for temperature control. Walk-in unit ambient 44 F, food in walk-in 44-47 F. (known issues since June, this is 3rd issue in July).
Correction: Repair to provide required food safety temps.
Plan A: Repair and use
Plan B: Use prep units and supply from other stores.

#36. Inadequate protection from potential contamination. Employee food partially eaten, stored open in hot hold oven
Correction: prevent potential contamination. Store employee foods separate, below and away from food for public.

Electricity out for entire region

Narai Asian Cuisine - 320 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/18/2019 25 0 25 #19- No Room Temperature Storage
Peanut sauce, 137 F OK
Open top coolers, sliced tomato, 37-39 F OK

#19. On counter cut tofu is 75 F, out less than 2 hours.
Correction: Refrigerated. Must be 41 F or less.

#19. Flat, Rice noodles 85 F (due to microwaving), out 1/2 hour.
Correction: Cook to portion out individual servings in cooler, Heat as needed (microwaving prevents sticking before cooking).

NOTE: Replace home style cooler only with commercial type.

Chevron #1126 - 1601 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/17/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
PHF roller foods, roller 137-154 degrees F
Gehl's, chili dispenser 147 degrees F
Taquito, walk in 38-40 degrees F
Taquito, hot hold cabinet 154 degrees F

#34: Improper sanitizer. Sanitizer not made at time of inspection. Correction: Provide and maintain as required. Maintain per manufacturers instruction changing every four hours or sooner if necessary

Taildragger Coffee - 125 TUMWATER BLVD SE SUITE 119

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Espresso) 7/17/2019 10 0 10 #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
Milk, u/c Avantco, 38 F
Milk, 2-door ATOSA, 39 F
Potato Soup, double bain, 149 F

#26. Added soups from second party vendor was not previously reviewed and approved. Discontinue sale of soup until approval is granted.

Contact and dish washing sanitizer 50 ppm chlorine.

Panera Bread - 1320 Marvin Rd NE Suite E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/17/2019 15 10 25 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Salad, above inserts on prep unit 50-54 degrees F
Cooked egg, breakfast station 136-141 degrees F
Lettuce, walk in 39-40 degrees F
Sour cream, espresso station under counter reach in 44 degrees F
Arugula, prep unit top 44 degrees F
Lettuce mix, salad drawers 44-54 degrees F
Cream cheese, under-counter reach in 54 degrees F

REPEAT #21: Improper cold holding of Potentially Hazardous Foods (PHF's). PHF found above 41 degrees F in several units (sour) cream 44 degrees F, Arugula 44 degrees F, cream cheese 54 degrees F, lettuce mix 44-54 degrees F each in different units. Correction: Maintain foods in cold holding at/or below 41 degrees F. Verify proper temperatures using food thermometer with a scheduled frequency. As this violation is a repeat and an ongoing issue, temperature logs for foods stored in each unit are required 3 times daily for a period of two weeks.

#22: Thermometers not used to evaluate foods. Thermometers present but not being used to verify food temps (e.g. immediately following discussion and demonstration of required food temps and temperature taking, employees placed food in unit without verifying temperature, lettuce was 54 degrees F and placed in unit for use). Correction: Use thermometer to take internal food temps to verify required temps and read unit thermometers to validate proper function of units.

REPEAT #29: Inadequate equipment for temperature control. Units not properly functioning to maintain required food safety temperatures. Espresso stdation under counter reach in (dairy products 44 degrees F), bagel station under counter reach in (dairy products 54 degrees F), salad drawers (salad 44-54 degrees F). Catering walk in (arugula 44 degrees F). Correction: Ensure units are properly functioning to maintain required food safety temperatures. Turn units down, relocate foods until units are properly functioning. (catering walk in noted/discussed in catering inspection).

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

Re-inspection required.

Notes: Management to verify food safety knowledge of staff regarding required food safety temperatures.

Chipotle Mexican Grill - 1177 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/17/2019 10 0 10 #21- Proper Cold Holding Temperatures
Lettuce mix, make lines, 38-41 F
Pork, off grill into insert, 204 F
Rice, hot hold cabinet, 174 F
Pico de gallo, make lines, 33-37 F
Pico de gallo, walk-in, 40 F
Sauces, glass reach-in, 40 F
NOTE: may supplement refrigeration with ice.

#21. Improper cold holding of potentially hazardous food. Beef, cooled for donation, 54 F in closed plastic bag w/ visible condensation in walk-in , top shelf.
Correction: Maintain PHF in cold holding at or below 41 F (CDI- open bag - rapid chill).

Chevron #1126 - 1601 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/17/2019 0 0 0 Chicken fried steak sandwich, reach in 35 degrees F
Milk, display 40 degrees F (ambient)

No violations noted at time of inspection.

Chain & Pedal Cafe - 3205 WILLAMETTE DR NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/17/2019 10 13 23 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
Cream cheese, under counter reach in 40 degrees F
Milk, standing 2 door 38 degrees F
Bagel sandwich, open grab'n go 41 degrees F
Milk, espresso under counter reach in 44 degrees F
1/2 & 1/2, espresso under counter reach in 44 degrees F
Milk, espresso under counter reach in 44 degrees F

#21: Improper cold holding of Potentially Hazardous Food (PHF). Milk and 1/2 & 1/2 in espresso reach in unit 44 degrees F. Correction: Maintain PHF's in cold holding at a below 41 degrees F (CDI - rapid chill).

REPEAT #22: Inaccurate thermometers provided/used. One stem thermometer on site inaccurate, reading 24-26 degrees F in ice. Correction: Provide and use thin tip digital thermometers for internal food temperatures.

#33: Potential contamination during storage and preparation not prevented. Ice scoop handle contacting ice in ice machine. Correction: Prevent potential contamination, store ice scoop to prevent handle contacting ice.

REPEAT #37: In use utensils (stir 2x spoons) stored in standing water at 64 degrees F. Correction: store in use utensils dry changing or properly washing (wash, rinse, sanitize and air dry) every 4 hours or store 135 degrees F or greater or store 41 degrees F or lower.

#34: Sanitizer not made at time of inspection. Correction: Provide and maintain as required, changing every 4 hours or sooner if necessary. Provide test strips.

Note: Provide splash guards at hand sink and 3 comp sink to prevent potential contamination.

Safeway #1619 - 1109 Yelm Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/17/2019 5 3 8 #21- Proper Cold Holding Temperatures
#30- Proper Thawing Methods Used
Tomato sliced, sandwich prep cooler 39 degrees F
Hot items, chicken/stir fry, hot case 142 degrees F
Meats, deli meat cooler 41 degrees F
Deli walk in 40 degrees F
Vegetables/Chinese food, prep cooler top 45 degrees F
Raw chicken in rep cooler bottom 37 degrees F

Note: Several cold holding units are at 40-41 degrees F. Adjust lower to ensure they stay below 41 degrees F.

#21: Chinese food prep table top was at 45 degrees F with lid closed. Must maintain food at less than 41 degrees F. Currently only holding non-potentially hazardous foods (broccoli, etc). Lower part of unit was 37 degrees F. Have unit looked at/repaired.

#30: Make sure thawing items are in/under running water. Bags of chicken in sink but not in contact with running water. Bag placed in pan, under water and with faucet running is correction.

Day & Night Grocery - 7637 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Store and Confectionaries 7/17/2019 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Cream Cheese, dairy section beer cooler, 37 F

#48. Physical facilities not properly installed and maintained. Light visible at back of rear door. Shelving not 6" from floor.
Correction: Provide seal at base of door to prevent pest entry.
Provide shelving 6 " off floor to allow cleaning (e.g. walk-in, near storage, store storage).

7-Eleven #2361-18653C - 6125 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/16/2019 0 0 0 PHF roller foods, roller 137-172 degrees F
Pico de Gallo, condiment station 33 degrees F
Pizza, hot hold cabinet 157 degrees F
Gehl's chili, dispenser 142 degrees F

Note #6: As restroom is in food prep and storage area only employees may access. Public access not allowed.

No violations noted at time of inspection.

Jimmy John's #2356 - 4530 E MARTIN WAY

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/16/2019 5 5 10 #21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
Turkey meat chubs, walk in 37 degrees F ambient
Sliced tomatoes, prep unit top 39 degrees F
Sliced turkey, prep unit bottom 44 degrees F
Sliced beef, prep unit bottom 43 degrees F

#21: Improper cold holding of potentially hazardous foods, sliced & wrapped meats in prep unit 43-44 degrees F. Correction: Ensure foods placed in prep units are 41 degrees F or lower, maintain foods in cold holding at or below 41 degrees F (CDI - rapid chill).

#33: Sandwich bread, partially wrapped, with unwrapped section at mouth/head level of employees at make/prep table. Correction: Fully wrap sandwich bread to prevent potential contamination or relocate, or cover in vessel.

Panda Express #566 - 4210 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/16/2019 0 0 0 PHF hot hold line, 137 degrees F
Prep unit bottom, 40 degrees F
Raw beef, prep drawer 37 degrees F
Rice (brown & white) 168-175 degrees F
Kale, walk in 41 degrees F

Note #4: Manager/PIC to validate employee hand wash times for full 20 second requirement.

No violations noted at time of inspection.

Panda Express #1219 - 1320 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/16/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
PHF, hot hold line 136-187 degrees F
Cabbage, prep unit top 40 degrees F
Rice, rice cooler 172 degrees F
Cabbage, walk in 41 degrees F

#34: Improper sanitizer, front quat sanitizer 0 ppm in bucket. Correction: Maintain sanitizer per manufacturers instruction, change every 4 hours or sooner if necessary (CDI - remade).

Mayan Family Mexican Restaurant - 4520 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/16/2019 10 3 13 #21- Proper Cold Holding Temperatures
#30- Proper Thawing Methods Used
Mashed beans hot hold, Altosham 188 degrees F
Shredded chicken, steam table 153 degrees F
Quat sanitizer 300 ppm
Dish wash sanitizer 50 ppm chlorine
Glass ware washer 50 ppm chlorine

#21: Diced tomatoes, shredded lettuce in and top of prep fridge (2 door) at 45-51 degrees F. These must be held at or below 41 degrees F. Corrective Action: Temp control turned to reduce & temperature will be monitored to assure it decreases, otherwise foods will be moved to large reach in.

#30: Several large cuts of meat thawing at room temp in food sink. Must submerge under running cold water or thaw in walk in.

Harry's Market - 1613 College Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/16/2019 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Milk, milk cooler, 40 F (ambient)
Pkg'd sandwich, standing reach-in, 40 F

#48. Physical facilities not properly installed, inadequate shelving.
Correction: Ensure food and single service items are stored 6" or greater from floor to allow cleaning and prevent potential contamination.

Dairy Queen - 6530 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/16/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Hamburgers, cook 155-179 degrees F
Hamburgers, hot hold 149 degrees F
Chili, hot hold 160 degrees F
Cheese in walk in 41 degrees F
Sliced tomatoes top of prep 39 degrees F

#34: Quat sanitizer at nearly zero content. Use test paper to monitor strength of sanitizer to be at 200-300 ppm. Metering jet was changed to correct.

7-Eleven #34563A - 2425 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/16/2019 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Burrito, open display 40 degrees F
Frozen foods, freezer - frozen
Milk, milk cooler 41 degrees F ambient

#48: Physical facilities not properly installed/inadequate. Shelving insufficient (single service items & food stored on floor). Correction: Provide additional shelving by 10/16/2019 to allow cleaning and protect from potential contamination.

7-Eleven #2361-18653C - 6125 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/16/2019 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Milk, milk display 40 degrees F
Frozen food, freezer - frozen
Cheese, open display 40 degrees F

#48: Physical facilities not properly installed/maintained, inadequate shelving, food and single service wares stored on floor (walk-in, sales floor, back storage area). Correction: Provide additional shelving and store food/wares 6" minimum off floor to allow cleaning and prevent potential contamination.

7-Eleven #34563A - 2425 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/16/2019 5 0 5 #02- Food Worker Cards Current
PHF, roller 136-157 degrees F
Burrito, hot hold case 167 degrees F
Pico de gallo, condiment station 33 degrees F
Gehli's chili, dispenser 153 degrees F

#2: Exp Food Worker Card, PIC (4/19). Correction: obtain valid WA FWC by 07/30/2019.

Note #6: Ensure rear hand sink is accessible at all times. Recommend relocating paper towels or cardboard recycling.

Note #48: Re-shelving, see grocery inspection report.

Rock Wood Fired Pizza and Spirits - 5400 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/15/2019 15 13 28 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#30- Proper Thawing Methods Used
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Non-dairy Yo Crème 37 degrees F
Ham, prep unit #1 top 58 degrees F
Lettuce, prep unit bottom 44-46 degrees F
Lettuce, prep top #2 44-45 degrees F
Pico, prep top #2 44-47 degrees F

#21: Improper cold holding of potentially hazardous food. Pico de Gallo 46-47 degrees F, lettuce 44-45 degrees F in prep unit #2 top. Chicken breast 44-46 degrees F, sliced ham 50 degrees F in prep unit #1 top. Lettuce bottom prep #2 44-46 degrees F. Correction: Maintain PHF;s in cold holding at/or below 41 degrees F. Ensure food in prep/make tables is 41 degrees F or lower before placing in unit. Use thermometer to verify food temps. (CDI-rapid chill).

#22: Thermometers not utilized to verify food or unit temps (onsite but not utilized). Correction: Read unit thermometers throughout day. Use food thermometers to verify required temps. Future violations will require temp logs to be submitted.

#29: Inadequate equipment for temperature control. Prep unit #4 ambient temperature 54-56 degrees F. Corrections: Ensure equipment properly functions to maintain required food safety temperatures. Turn unit down, food relocated to walk in. When/if repaired increase temp monitoring for 48 hours.

#30: Improper thawing. Chicken in standing water at food prep sink (54 degrees F) (turning white). Correction: Thaw by approved methods only; under cool running water, in refrigerator, or microwave or as part of recipe. CDI-management discarded voluntarily, could have chilled.

#42: Bar gun holster dirty with build up. Correction: Clean & maintain.

South Sound Speedway #1 - 3730 183rd Avenue SW (Main Concession)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/13/2019 0 0 0 Cook line make fridge, sliced tomato, bin area, 38 F
Shredded lettuce in cabinet 41 F
Cook's reach-in, between sliced cheese blocks, 39 F
All fridges have moni-therms.
Food in other fridges checked, all 40 F or less.

Cheese sauce, chili in hot hold units 155 F
Gravy on hot hold on range, 164 F
Hot & Polish dogs, 200 F
Hot dog and Burger (wrapped) on wait staff pick-up 145-160 F.
Chicken pieces at hot hold pick-up, 159 F

Discussed / Demonstrated 5 pt. burger check (had not heard of it).
Discussed either placing spatula on grill flat & heating to more than 155 F or provide 2nd spatula to pick up final cooked burger.

South Sound Speedway #2 - 3730 183rd Avenue SW (Pit Area)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/13/2019 0 0 0 Hamburger on hot hold 168 degrees F
Chicken breaded boneless piece on hot hold 150 degrees F
Cheese sauce, chili, brats, all 155 degrees F
Diced tomatoes, bin area, cooks make fridge 38 degrees F
Sliced cheese, make fridge 38 degrees F
2 fridges food temp 38-39 degrees F and have accurate monitoring therms in all

No violations noted at time of inspection

Regal Cinemas Martin Village - 5400 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/12/2019 5 0 5 #21- Proper Cold Holding Temperatures
Gehls cheese, dispenser, 137 F
Hot dog, roller, (RH) 90 F
Milk, floor merchandiser #3 42-43 F
Chicken strips, drawer, frozen
Beef Patty, upright freezer, frozen

#21. Improper cold holding of potentially hazardous food, milk in merchandiser 42-43 F.
Correction: Maintain potentially hazardous foods at or below 41 F in cold holding.
(CDI- unit turned down).

Jamba Juice #913 - 1350 MARVIN RD NE SUITE F

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/12/2019 10 0 10 #21- Proper Cold Holding Temperatures
Milk, under-counter reach in, 48 degrees F
Cheese wrap, under counter reach in 40 degrees F
Shots (wheat grass, ginger, turmeric) 38 degrees F (ambient)
Coconut milk, under counter unit 46 degrees F
Almond butter, walk in 39 degrees F

Note: PIC/Asst Manager demonstrative active managerial control of risk factors through answers and food safety practices.

#21: Improper cold holding of potentially hazardous food. Milk in under counter reach in 48 degrees F. CDI: unit turned down.

Note #22: Ensure thermometers in units are visible and accurate. Provide both unit thermometers and thin tip digital thermometers.

Note #29: Ensure cold holding equipment is properly functioning to maintain required cold holding food temps, monitor unit.

Jack in the Box #8343 - 8215 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/12/2019 5 5 10 #21- Proper Cold Holding Temperatures
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Burger patty, grill 176-206 degrees F
Milk, under counter unit 44 degrees F
Taco, 2 door upright, 32 degrees F

#21: Improper cold holding of potentially hazardous food. Milk in under counter reach in, 44 degrees F (iced coffee with milk) 43-44 degrees F in same unit. Correction: maintain potentially hazardous food in cold holding at or below 41 degrees F (CDI - rapid chilled).

Note: Monitor cold holding equipment post repair to validate proper function.

REPEAT #42: Ice machine dirty w/mold like substance. Correction: clean and maintain.

Note #49: Back door work order placed for seals.

Burger King #18268 - 125 COLLEGE ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/12/2019 0 0 0 Burger Patty, insert (ct) 174-192 degrees F
Chicken tenders, hot hold 162 degrees F
Pork, walk in 38 degrees F
Dressing, under counter reach in 36 degrees F

No violations noted at time of inspection.

Burger King #7019 - 1609 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/12/2019 35 7 42 #06- Adequate Handwashing Facilities
#19- No Room Temperature Storage
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Hamburger patty, hot hold 176 degrees F
Lettuce, walk-in 38 degrees F
Salad dressing, under counter reach-in 40 degrees F
Dairy mix, under counter reach-in 34 degrees F

#6: Inadequate hand washing facilities. Rear hand sink hot water turned off due to leaking plumbing. Front hand sink absent splash guard (sink located between dispensing equipment and wall). Correction: turn hot water on. Ensure hand sink is properly functioning and is stocked, repair or replace. Provide splash guard at front hand sink or relocate food/food service items outside the 18" splash zone.

#19: Improper use of time as a control sticker for discard time reflect time placed in unit not time temperature control ended (e.g. food taken out of the refrigeration at 9 am, rinsed, prepped, left on counter were getting 2 pm sticker) (also had 2 pm stickers on items in use at 9:30). Correction: Time as a control begins when food is removed from temperature control (not when prep actively ends or use begins). Correction: Correct stickers to reflect 4 hours from the time removed from temperature control (CDI: remade stickers).

#32: Several potential pest entrances not properly constructed. Rear exit door jam separated from wall/frame with light visible. Light visible at base of rear door. Lobby window broken, repair, inadequate for pest control gaps (1/4" min to 1" inch) at window covering properly. Correction: replace window or ensure temporary covering prevents pest entrance.

#48: Physical facilities not properly cleaned and maintained. Excessive debris under equipment, shelving and throughout facility (e.g. under front land sink / dispensing equipment, walk-in, under shelving, walk-in freezer floor and under shelving).

Cascades Camp & Conference Center - 22825 Peissner Rd SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/12/2019 10 0 10 #21- Proper Cold Holding Temperatures
Walk-in fridge, has monitoring thermometer, reading 39 F
Salad dressing, 41 F (in and out a lot just before and during inspection.
Espresso stand fridge under Espresso machine has monitoring thermometer reading 39 F, milk inside is 41-42 F. Adjust down.
Blender : Moni therm reading 54 F, canned whipped cream sample 54 F
Met Kayla, ass't food mgr. discussed various issues. Gave her and discussed basic sanitary operational check list form.

NOTE: #10. 1 gallon can on rack with dented seams. Gave to Chris for return to supplier- suggested he use picture of it for teachable moment for staff.

#21. Espresso stand fridge (1 of 2): monitoring therm reads 54 F - canned whipped cream sample temp is 54 F.
Correction: Move product to other properly functioning fridge, evaluate and provide consistent cold hold temp of 41 F or less before placing PHF in it again. Call inspector when corrected.

Hot Water mechanical dish washer reached 180 F at plate. This is a new unit.
Note: Final rinse gauge showed only 170 F; under normal usual operation this gauge should read 180 F- Chris said after a number of runs, it does get up to 180 F.

200-300 ppm in counter wipes

Checked Food probe therms at kitchen and Espresso stand- had at least one accurate one- explained about not only 1, but 2 pt. calibration.

Re-emphasized washing, rinsing and Sanitizing blender container at espresso stand every 4 hours, and after first use, Ok to rinse and need to store in / under fridge.

Ice water in stirring spoon container.

Country Joe Deli Mart - 16430 Ordway Drive SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/11/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Hot hold case: chicken on stick 136 degrees F, corn dog 148 degrees F
Front small fridge salad dressing 38 degrees F, has monitoring therm 40 degrees F
Single glass door fridge in back cook area, burrito 38 degrees F, monitoring therm 39 degrees F

#34: Counter wipes bucket solution, somewhat dirty, no bleach chlorine detected. Correction: provide fresh water & bleach solution w/50-200 ppm bleach level

Thai Garden Restaurant & Lounge - 2735 Harrison Ave NW # 440

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/11/2019 45 10 55 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Tomatoes, prep cooler top, 40 degrees F
Tofu prep cooler right top, 40 degrees F
Tofu prep cooler bottom, 39 degrees F
Tofu, 3 door upright 39 degrees F
Cooled veggies in walk-in, 40 degrees F
Chicken Pad Thai, cook temp 170 degrees F
Rice, hot holding (cooker) 167 degrees F
Sauce, hot holding 151 degrees F
Chicken, cook line prep cooler 40 degrees F

REPEAT #4: Employee observed handing phone with gloved hands and moving directly to food prep without changing gloves and washing hands when directed to wash, employee washed for ~5 seconds. Hand wash must occur when changing tasks (when wearing gloves, and hand wash must be at least 20 seconds. Corrected: Employee directed to wash for 20 seconds & observed.

REPEAT #6: Ice scoop in container and dumped ice observed in kitchen hand wash sink. Colander observed in bar hand wash sink. Hand wash sinks must be used ONLY for hand washing. Corrected: Items removed, discussed with staff.

#21: 12/ & 1/2 in True Merchandiser cooler at 48 degrees F. Potentially Hazardous Foods must be held at 41 degrees F and below. Correction: All PHF's moved from cooler. Adjust or repair to maintain adequate temperature. Do not use for PHF's until unit is repaired or adjusted.

#33: Cooling unit in walk in dripping heavily into "catch" containers over large rack with uncovered food in walk in. Employee observed rinsing a used coffee mug in prep sink. Foods must be protected from contamination during storage, preparation and display. Correction: cover all (non-cooling) items in that area of walk in and repair to stop dripping. Use prep sink for food prep ONLY.

#41: Bar ware wash at 0 ppm chlorine. Chlorine sanitizer must be held between 50-100 ppm. Correction: Repair dishwasher and test to verify adequate sanitizer concentration.

Note: Cooks must use probe tip thermometer to verify cook temperatures. Visual or time determination is NOT an effective method. Ensure thermometers are available to all cooks and used.

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) 7/10/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Milk, under counter reach-in, 37 F

#34. Chlorine sanitizer at <50 ppm. Wiping cloths stored outside buckets on counter.
Chlorine sanitizer must be held at 50-100 ppm. Wiping cloths must be stored in buckets when not in use.
Correction: Sanitizer refreshed and tested at 100 ppm. Wiping cloths moved to buckets.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/10/2019 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Cheese, display open 40 degrees F
Odwalla, display merchandiser 38 degrees F
Milk (ambient), dairy cooler 39 degrees F

#48: Physical facilities not properly installed, not properly maintained. Dairy cooler absent adequate shelving, utilizing plastic milk crates in front of shelving. Debris under shelving in receiving. Correction: Provide additional shelving in dairy cooler with 6" clearance above flooring to allow for cleaning. Clear under shelving & maintain.

Note #49: Store actively replacing lighting throughout store. Ensure adequate lighting in all areas. (e.g. dairy cooler/freezer 2-6 cfu, requires 10 cfu).

Winco Foods - 7540 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 7/10/2019 0 0 0 Chicken, box on pallet 31 degrees F
Pork, wrapped cut room 38 degrees F

No violations noted at time of inspection.

Zoe's Juice Bar - 1500 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/10/2019 5 5 10 #02- Food Worker Cards Current
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Spinach, upright reach-in, 37-39 F
Spinach, prep top, 38 F
Ambient, two door reach-in, 38 F
Freezers, all frozen
Juice, merchandiser, 39 F
Sani-bucket @ 250 ppm QUAT

#2. Several food worker cards missing.
Employees must obtain valid food worker card within 2 weeks of hire.
Correction: Obtain within 2 weeks. maintain FWC's for all employees working in facility no matter how frequently.

#41. QUAT sanitizer strips not available. Sanitizer strips must be used to verify sanitizer concentration.
Correction: Obtain and use.

Pizzeria La Gitana - 309 Yelm Avenue E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/9/2019 0 3 3 #37- In-use Utensils Properly Stored
Back 2 door make fridge, ham pieces 38 degrees F
Cabinet area pesto sauce 39 degrees F
2 door pizza make fridge in bin area, chicken pieces 37 degrees F
Shredded mozz cheese, cabinet area green pepper 37 degrees F
2 glass door fridge milk, 40 degrees F

REPEAT #37: Scoop, other utensil in cool water container - ice has melted. Correction: monitor and replace ice frequently. Repeat violation from year ago, points assigned this time.

Shell - 8300 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/9/2019 15 5 20 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
Pkg'd Burrito, grab n go open display 45-46 F
Milk, milk cooler, 40 F
Pkg'd turkey sandwich, grab n go display, 45-47 F

REPEAT #21: Improper cold holding of PHF/ TCS. Grab n go foods above 41 F (pkg'd burrito and sandwich 45-47).
Correction: Maintain foods in cold holding at or below 41 F

REPEAT #22: Thermometers absent in cold and hot holding cases.
Correction: Provide and use.

REPEAT #29: Inadequate equipment for temperature control. Grab n go unit not properly functioning to maintain required food temps of 41 F or lower.
Correction: Repair or replace.

NOTE: Ensure entire ice machine is properly cleaned.

RE-INSPECTION REQUIRED

Seoul Restaurant - 7515 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/9/2019 40 19 59 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
#29- Adequate Equipment for Temperature Control
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
#49- Adequate Ventilation, Lighting; Designated Areas Used
Cooked zucchini, prep unit top 39 degrees F
Bean sprouts, 2 door up right 40 degrees F
Beef, prep unit (cook area) bottom, 53 degrees F
Kim chi, prep (cook area) top 45 degrees F
Rice, rice cooker 171 degrees F
Fish cakes, counter on ice 105 degrees F
Noodles, 2 door upright 52-57 degrees F
Potatoes, counter in ice 76 degrees F

Note #6: Ensure food/wares are protected from potential contamination, either by barrier or distance 18" and covered.

#16: Improper cooling of Potentially Hazardous Food. Rice in a plastic bowl greater than 2" (12") in 3 door standing, items placed on counter in ice bath w/2-4" ice, products 6-12" in depth 76-105 degrees F (greater than 2 hours). Items placed in prep unit to cool by employee when asked by PIC to cool items in refrigerator. Correction: Cool foods by approved methods only. If using shallow pan method ensure products of 2" or less, uncovered in refrigeration unit 41 degrees F or lower is reached. Do not use prep units to cool. If using time and temperature, cooling begins at 135 degrees F, ensure food goes from 135 degrees F to 70 degrees F in two hours or less and then from 70 degrees to 41 degrees F in an additional 4 hours or less. Purchase more pans. CDI - rapid chill, vol discard.

#21: Improper cold holding of potentially hazardous food. Foods in main prep table (kitchen) top and bottom above 41 degrees F (e.g. beef 53 degrees F bottom, Kim Chi 45 degrees F top, sweet potato noodles in tied bags 52-57 degrees F in 2 door upright. Broccoli salad prep unit (service area) 50 degrees F, Kim chi prep unit (service area) 42-46 degrees F. Correction: Ensure foods in cold holding are at or below 41 degrees F. Use mechanized refrigeration, ice hasn't isn't effective at this location. Place foods in prep unit once food is 41 degrees F or lower. Use thermometer to take internal food temps. (CDI - rapid chill).

#23: Consumer advisory absent for items that may be cooked to order or served raw (e.g. egg). Correction: Provide disclaimer and reminder statements.

#29: Inadequate equipment for temperature control. Main prep unit not properly functioning to maintain required food safety temperatures of 41 degrees F or lower. Correction: Repair to maintain 41 degrees F or lower. If unable to lower temp Plan A: use/relocate service area prep unit to kitchen Plan B replace.

#40: Food and non food contact surfaces improperly constructed/not cleanable. Main prep unit food prep surface chipping and taped. Ice machine taped. Cardboard used throughout the facility. Correction: Provide smooth, easily cleanable and non-absorbent surfaces. Do not use tape on surfaces. Do not use cardboard or reuse boxes as surfaces.

#42: Ice machine dirty with mold like substance. Correction: Clean and maintain. Physical facilities not being properly maintained/installed.

#48: Shelving less than 6" from floor. Correction: store items 6" or greater from floor to allow for cleaning.

#49: Inadequate lighting in food (7-12 cfu) and storage areas (2-6 cfu). Correction: Provide adequate lighting of 50 cfu in food prep areas and 10 cfu in storage areas.

Compliance schedule:
Cooling: proper cooling practices to be demonstrated in follow ups
Lighting: Proper lighting to be installed in food prep by 07/25/2019, in storage areas by 09/25/2019.
Hand Sink: Service area hand sink (2 basin) to be replaced by 02/10/2020.

Menchie's The Landing at Hawks Prairie - 1110 GALAXY DR NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 7/9/2019 20 3 23 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#43- Nonfood-Contact Surfaces Maintained and Clean
Yogurt mixes, Menchies 33-41 degrees F
Cool whip, chill bar 47 degrees F
Strawberries, chill bar 38 degrees F
Bobba, walk in 33 degrees F
Cheese cake bites, chill bar 50 degrees F

#6: Inadequate hand washing facilities. Front counter hand wash basin inaccessible basin filled with clothes, wares. Paper towels absent/out. Correction: Maintain hand sink accessible and stocked at all times. Prevent potential contamination use hand sink for hand washing only, consider sink as a point of potential contamination.

#21: Improper cold holding temperatures for potentially hazardous food. Cool whip (dairy, manufacturer requires refrigeration) 47 degrees F on chill bar, cheesecake bites (not shelf stable) 50 degree F on chill bar. Correction: maintain PHF at or below 41 degrees F. (CDI: rapid chill/relocate).

Note #34: Ensure sanitizer is properly maintained in each food prep area.

#43: Non food contact surfaces not maintained or clean. Freezer ice excessive near door, fine eschucheon covered in ice, floor with excessive ice. Correction: clear and maintain.

Meconi's Italian Subs - 2527 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/9/2019 10 5 15 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
Soup, soup well 176 degrees F
Lettuce, prep unit top (#1) 50 degrees F
Sliced turkey, walk in 40 degrees F
Sliced meats, prep top (#2) 42-47 degrees F
Jalepenos, 4 door upright traulson 44 degrees F
Sliced meats, prep bottom (#2) 42-45 degrees F

REPEAT #21: Improper cold holding. Potentially hazardous foods in cold holding above 41 degrees F in multiple units. Correction: Ensure food is 41 degrees F or lower before placing in prep unit (cold holding, not cold making), use thermometer to verify. CDI: rapid chilled in walk in. (not: Food from Traulsen Unit).

#29: Inadequate equipment for temperature control. Ambient temperature of prep unit #1 at 50 degrees F, ambient temp of standing Traulsen unit 44-46 degrees F. Correction: Ensure units one properly working to maintain required cold holding temperatures of 41 degrees F or lower. (CDI: prep unit #1 turned down, ambient 41 degrees F and dropping. Traulsen reset but not coming down yet, relocate foods until repaired/replaced).

Note #41: Ensure staff has access to test strips.

Reinspection for repeat red high risk violation #21. Re-inspection fee of $220.

Jersey Mike's Subs - 1401 Marvin Road NE, Suite #102

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Quick Serve 7/9/2019 15 5 20 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Lettuce, sandwich line 41 degrees F
Cooked veg, prep unit top 38 degrees F
Sliced meat, display cooler 38 degrees F
Sliced tomatoes, sandwich line 45-47 degrees F
Roast beef, walk in 38 degrees F
Sliced meat, prep drawer 39 degrees F

#2: WA FWC's unavailable upon request, 5 of 11 present. Correction: Make available upon request valid WA FWC's.

#21: Improper cold holding temperatures of PHF/TCS. Sliced tomatoes on sandwich line 45-47 degrees F.

#41: Sanitizer (Quat) test stirps unavailable. Correction: Provide and use.

Shell - 8300 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/9/2019 40 18 58 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#22- Accurate Thermometer Provided for PHF
#25- Toxic Substances Properly ID, Stored, Used
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#39- Single-Use and Single-Service Articles Properly Stored, Used
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#44- Plumbing Properly Sized, Installed, and Maintained
#46- Toilet Facilities Properly Constructed, Supplied, Cleaned
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Egg rolls, 1-door upright, 40 F
Egg rolls, roller, 171 F

#2. Valid WA FWC's unavailable upon request, 8 employees on schedule 2 cards (1 of which is expired).
Correction: Ensure valid WA FWC's are available upon request.

#6. Inadequate hand washing facilities. basin unavailable, sanitizer bucket in basin.
Correction: Prevent potential contamination, use hand sink for hand washing ONLY. Ensure stocked and available.
(CDI- basin cleaned).

#22. Internal food thermometer absent at time of inspection.
Correction: Provide and use thin tip digital thermometer to take internal food temps.

# 25. Toxic substances improperly labeled / used. Unknown chemical in sanitizer bottle.
Correction: Properly label and use chemicals. Do not place chemicals in bottles improperly labeled.

#26. Facility not in compliance with risk control plan. Remodel application never submitted as required.
Correction: Operator to contact inspector by 7/16/19 to develop compliance schedule for completion of required items.

#39. Single service items improperly stored. Paper towels on floor
Correction: Maintain 6 " or greater off floor throughout store.

#41. Sanitizer test strips unavailable.
Correction: Provide and use. Sanitizer is to be properly made and changed every 4 hours or sooner if necessary.

#44. Plumbing not properly maintained. 3-compartmetn sink leaking, hand sinks separating from walls.
Correction: Repair and maintain.

#46. Toilet facilities not properly maintained. Self close door mechanisms disconnected.
Correction: Repair and maintain.

#48. Physical facilities not properly installed / maintained. Shelving absent 6" space from floor, coving absent / disrepair, walls disrepair, ceiling tiles absent and or stained, flooring with excessive debris.
Correction: Repair and maintain, compliance schedule to be developed.

Jersey Mike's Subs - 4131 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 7/8/2019 0 0 0 Meatball, hot hold well 147 degrees F
Tomato, walk in 41 degrees F
Meat chub, display 38 degrees F
Lettuce, sandwich line 41 degrees F
Chicken, prep table drawer 40 degrees F

Note #6: Prevent potential contamination, ensure hand sink is limited to hand washing only.

No violations noted at time of inspection.

Pacific Road Chevron - 3200 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery only) 7/8/2019 0 0 0 Chimi changas, hot case, 139 F
Chicken tenders, hot case, 140 F

Well maintained facility

Subway - 4055 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/8/2019 5 8 13 #02- Food Worker Cards Current
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#43- Nonfood-Contact Surfaces Maintained and Clean
Sliced tomatoes, #1 prep, 38 F
Shredded lettuce, walk-in cooler, 37 F
Meatballs, steam table, 183 F
Roast beef, #2. prep, 39 F

#42, Sanitizer for knife rinse was not at proper strength. Must be 200-300 ppm quat, was near
zero. Check with test paper and change regularly.
Corrected.

#2. FW cards missing for at least three employees. Obtain in 2 weeks.

# 43. Grime build-up on walk-in door and other equipment surfaces. Debris and grime accumulation on floor throughout back areas. Clean regularly.

Hawley's Gelato & Coffee LLC - 511 Washington St SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Bakery & Espresso) 7/5/2019 0 0 0 Gallon Milk, under counter fridge, <40 F OK

NOTE: Fix "pull chain" inside toilet.

South Bay Dickersons - 619 Legion Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/5/2019 10 5 15 #27- Variance Obtained
#31- Food Properly Labeled
Upstairs walk-in cooler, roasts, 39 F OK
Downstairs "left" warmer- Macaroni and cheese 175 F OK
Tall warmer, roasts, 135 F (just placed), to 173 F OK
Per cook, Ribs vacuum packed today 11 am.

#27. Special variance required for vacuum-packed cooked ribs in "Real Soda" cooler; No variance obtained. Even with variance, cooler must be 38 F (is 42 F), too warm.
Correction: Vacuum packaging removed. Call about variance.

#31. Labeling on BBQ sauce incomplete; you must immediately add:
1. Ingredients, the most 1st.
2. Weight or volume
3. Refrigerate (if needed) notification.
4. Add these to dry spice mixes too.

Oly Grind, The - 2225 CARRIAGE DR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Espresso) 7/3/2019 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Milk, 2-door under counter, 37 F
2 door merchandiser @ 40 F ambient.

30-45 day inspection.

#41. Chlorine sanitizer at >200 ppm chlorine.
Chlorine sanitizer must be held between 50-100 ppm.
Corrected: Refreshed and tested at 100 ppm.

Excellent hand washing observed during inspection.

NOTE: Dump sink faucet not repaired per 5-14-19 pre-opening inspection report. Ensure faucet is repaired within 3 months.

NOTE: Currently selling baked quiche from left bank- quiche are delivered at room temperature and held at room temperature. Will contact left bank regarding shelf stable status. Quiches removed until inspector notifies facility of decision regarding storage.

NOTE: Added after inspection:

Quiches delivered to facility from Left Bank are considered potentially hazardous and must be held under temperature control during transportation and storage, at 41 F and below.

Dairy Queen - 4545 Yelm Hwy SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 7/2/2019 0 0 0 Sliced tomatoes, top of prep #1, 38 F
Sliced tomatoes, top of prep #2, 39 F
Grilled chicken, HH 159 F
Crispy chicken, HH 161 F
Milk in walk-in, 36 F
Biscuit gravy, HH, 163 F
Contact sanitizer, 200-300 ppm QUAT

No items cited.
Very well maintained facility.

Boulevard Tavern - 2221 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/1/2019 0 10 10 #33- Potential Food Contamination Prevented
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#41: Glassware wash machine does not provide any sanitizer (chlorine, supply bottle not present). Glasses must be manually sanitized in three compartment sink after washing. Have machine service in order to continue using machine in its entirety.

#33: Cans of beer being chilled in ice bin, can potentially contaminate ice that is used for beverages. Chill cans in separate container of ice or in refrigerator.

ARCO Am/PM Convenience Store & Fueling Facility - 7447 Hawks Prairie Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 7/1/2019 0 0 0 Milk, milk cooler 40 degrees F ambient
Frappacino mix machine, 29 degrees F
Packaged sandwich, open display 40 degrees F

No violations noted at time of inspection.

Cabela's - 1600 Gateway Boulevard NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/1/2019 25 0 25 #19- No Room Temperature Storage
Cheese cake, clamshell on counter 54 degrees F
Soup, soup well 176 degrees F
Lettuce, upright reach in 40 degrees F
Taco meat, walk in 39 degrees F
Tomatoes, prep unit top 40 degrees F
Parfait, dessert display 41 degrees F
Notes: facility installed hand sink boosters in restrooms.

Note #4: Management to validate hand washing practices for all employees.

#19: Room temperature storage of PHF/TCS . Cheesecake on counter 54 degrees F. Correction: store PHF/TCS in temperature control as required. If unable to complete food task, place in temp control before starting next task (CDI - rapid chilled).
Grocery Stores and Confectioneries 7/1/2019 5 0 5 #21- Proper Cold Holding Temperatures
Butter, reach in (storage area) 43-45 degrees F

#21: Improper cold holding of potentially hazardous food. Butter in standing reach in 43-45 degrees F. Correction: maintain food in cold holding at or below 41 degrees F (Corrected, unit turned down).

Notes: Management to review ware washing requirements and validate knowledge (e.g. test strip use and machine chemical management/use).

Curry House Cuisine of India - 8765 TALLON LN NE STE H

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/1/2019 25 0 25 #04- Hands Washed As Required
Marinating goat meat, prep unit bottom: 38 degrees F
Lassi, service area under counter unit 39 degrees F
Chicken vindaloo, buffet line 201 degrees F
Prep unit top, sliced tomatoes 40 degrees F
Cooked vegetables, walk in 38 degrees F
Dal buffet line, 197 degrees F

#4: Improper hand washing. Employee washed hands at food prep sink. Correction: Prevent potential contamination, wash hands at approved dedicated hand sink only. Do not wash hands where food is prepped.

Note #6: Provide splash guard at hand sink.

Note #16: Observed excellent cooling practices. New speed racks in walk in. Additional pans purchased.

Note #29: New equipment purchased. New buffet cold hold line, new under counter reach-in in service area, new prep table.

Domino's Pizza - 5401 CORPORATE CENTER LOOP SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/1/2019 0 0 0 Diced chicken walk in 37 degrees F
Chicken cooked, 181 degrees F
Contact sanitizer 200 ppm Quat

No items cited. Facility is well maintained.

Northwest Meats - 9408 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/1/2019 0 3 3 #43- Nonfood-Contact Surfaces Maintained and Clean
Cheese, standing open display 41 degrees F
Meats, meat case 36-41 degrees F
Dry meat case, cheese 40 degrees F
Beef, walk in 39 degrees F

#43: Non food contact surface not maintained, freezer gasket in disrepair. Correction: repair/replace.

Note #16: Ensure adequate pans for cooling. Reviewed cooling options.

ARCO Am/PM Convenience Store & Fueling Facility - 7447 Hawks Prairie Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 7/1/2019 30 12 42 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#44- Plumbing Properly Sized, Installed, and Maintained
#49- Adequate Ventilation, Lighting; Designated Areas Used
Lettuce, condiment station 40 degrees F
Chicken corn dog, hot hold case 137 degrees F
Chili, dispenser 107 degrees F
Salsa, condiment station 40 degrees F
Beef patty, refrigerator 34 degrees F
Cheese, dispenser 107 degrees F

#2: Valid WA FWC's absent for 3 employees.

#17: Improper hot holding of PHF/TCS. Chili & cheese dispenser 107 degrees F. Correction: maintain PHF/TCS in hot holding at or above 135 degrees F.

#44: Improper 3 comp drain. Cup used as directional, absent 1" air gap. Corrected during inspection, remove from sink.

#49: Inadequate lighting in food prep area, 27 cfu. Correction: repair to provide 50 cfu within 2 weeks.

#34: Improper sanitizer, 0 ppm Quat. Correction: Prepare and maintain.

HotSauceFresh LTD - Olympia Farmers Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Olympia Farmers' Market Booth 6/29/2019 5 0 5 #22- Accurate Thermometer Provided for PHF
Olympia Farmers Market -

Bottled Sauces, display, 42 F (outside temp)

#22. Unit thermometers absent in coolers.
Correction: Provide and use.

NOTE: Cardboard insulates and may be a temperature transfer barrier in coolers.

Place more ice in coolers.

No violation, if tested inside bottle would be below 41 F.

Mekong - 125 N Columbia

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/29/2019 30 5 35 #02- Food Worker Cards Current
#05- Proper Barriers Used To Prevent BHC
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Hot chicken, warmer, 167 F OK

#5. Bare hands used for cutting romaine salad.
Corrected: Gloves used

#2. Call inspector when dishwasher replaces expired food worker card. Get card / copy by July 9, 2019

#40. In kitchen, front of particle board counter top (table) breaking apart. Replace by July 26, 2019.

Golf Club at Hawks Prairie - 8383 Vicwood Lane

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/28/2019 15 5 20 #21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
#29- Adequate Equipment for Temperature Control
Cabbage mix, sm walk-in, 52-53 F
Mac salad, sm walk-in, 48 F
Cooled chicken pieces, lrg. walk-in, 37 F
Sliced deli meat, prep unit top, 37 F
hot dogs, hot hold cabinet, 147 F

#21. Improper cold holding of PHF. Foods in small walk-in above 41 F.
Correction: Ensure foods in cold holding maintained at or below 41 F. Take temperatures multiple times daily.
CDI- voluntarily discarded.

#29. Inadequate equipment for temperature control. Small walk-in, ambient 50 F
Correction: Repair and maintain to provide required food temps.

#23. Improper consumer advisory. Disclaimer and reminder statements absent.
Correction: Provide on menu items cooked to order.

NOTE: #6. Provide storage area for trays away from hand sink.
Grocery Stores and Confectioneries 6/28/2019 0 0 0 Food not being served currently.

Facility not currently being utilized for food service or storage.

Visually and physically inspected facility.

No violations noted at time of inspection

Sushi Kyo - 1908 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/28/2019 25 0 25 #19- No Room Temperature Storage
2-door cooler, 40 F Max, OK

#19. Recording of Sushi Rice time (taken out of the cooler) is not being done every day. You MUST record every batch, for later inspection. Throw any rice left out over 4 hours.

Lu Hall Kitchen - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/27/2019 0 5 5 #29- Adequate Equipment for Temperature Control
No food time of inspection.
Cooler part of cooler/freezer is 38 degrees F, ok

#29: The outside digital readout (of the cooler part of the commercial cooler/freezer) reads too high, 46 degrees F when it actually is 38 degrees F.

Correction: Purchase refrigerator thermometer to put inside; do this in one week.

Safeway #1619 - 1109 Yelm Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 6/27/2019 0 0 0 Olives, walk in 37 degrees F
Cupcake, cold display case 34 degrees F

Note: High temp dishwasher was good at above 165 degrees F.

Note: Facility was well maintained, clean.

Note: Both hand wash sinks were accessible and supplied with soap and paper towels.
Meat Market 6/27/2019 0 0 0 Fish, seafood walk in 33 degrees F
Steak, meat walk in 33 degrees F
Steak, display case 34 degrees F

No violations noted.
Grocery Stores and Confectioneries 6/27/2019 0 0 0 Cheese, dairy case/walk-in 34 degrees F
Hot dogs, meat open case 36 degrees F
Fruit cup, veg case 38 degrees F
Guacamole, fruit case 39 degrees F

No violations noted at time of inspection.
Starbucks Espresso 6/27/2019 0 0 0 Milk, under-counter 37 degrees F
Juice, under-counter by blender 38 degrees F
Sandwich, under-counter by turbo chef 36 degrees F

No violations noted at time of inspection.

Parker's Lunchbox - 500 LILLY RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 6/27/2019 10 0 10 #21- Proper Cold Holding Temperatures
Tuna spread, top of prep, 37 F
Biscuit gravy, bain, 159 F
Milk, under counter fridge, 38 F
Sanitizer, 100 ppm chlorine.

#21. All foods in 2-door reach-in (ATOSA) at 49-51 F. This unit must keep foods at or below 41 F.
Correction: Setting of temperature checked at 37 F. Measure food temperatures in 30-45 min. to verify temperatures reach 41 F or less. If not remove foods to properly working refrigeration and put ATOSA out of service until repaired.

NOTE: Obtain a probe stem food thermometer that scales from 0-220 in addition to infrared currently using.

Miso - Asian Bistro - 4514 Lacey Blvd SE Unit B

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/27/2019 30 2 32 #04- Hands Washed As Required
#23- Proper Consumer Advisory Posted
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Beef, hot hold well, 206 F
Lettuce mix, walk-in, 39 F
Tofu, walk-in, 40 F

#4. Improper hand washing. Employee washed hands for less then required 20 seconds, 3-5 splash and dash.
Correction: Properly wash hands at an approved and properly stocked hand sink with soap and warm water (100-200 F) for 20 seconds minimum.
CDI- rewashed.

#23. Improper consumer advisory. Asterisk absent on menu for POKE nachos
Correction: provide.

#48. Storage room floor dirty.
Correction: Clean and maintain.

McDonald's - 2430 93rd Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/27/2019 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Hamburger, large, 182-173 F
Crispy chicken, cooked 179-201 F
Breakfast burrito, 2-door, 37 F
Chicken nuggets, cooked, 183-201 F

#41. Dishwashing sanitizer at > 400 ppm QUAT. Must be 200-300 ppm. Have the dispensing unit serviced to properly dispense correct concentration.
Corrective Action: Add water to sanitizing sink and use test paper to prepare and maintain proper solution strength.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/27/2019 35 0 35 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
Potato salad, front 2-door standing 44-48 F
Jambalaya, front 2-door standing 52-54 F
Gumbo, rear 2-door standing 52-54 F
Chicken wings, 2-door near standing, 44-46 F
Noodles, Bottom prep unit 40 F
Lettuce mix, front 2-door standing 40 F

#16. Improper cooling of potentially hazardous foods. Soups (Jambalaya and Gumbo covered, greater then 2" (4-24 "), covered, above 41 F
Correction: Properly cool by approved method. If using shallow pan cooling ensure product depth of 2" or less, uncovered, 2" or less in refrigeration until 41 F or lower obtained. (Per owner, cooled to 70 within 2 hours).
(CDI, broken down to smaller and rapid chilled, uncovered to 41 F or lower).

#21. Improper cold holding. Potato salad made with properly cooled potatoes (per owner) in reach-in at 44-48 F covered, 4" in tin pan.
Correction: Ensure food in cold holding is at 41 F or lower. Pre-chill ingredients in advance of prep (e.g. place mayonnaise, pickles etc, in refrigeration 1-2 days in advance).
(CDI, rapid chill).

NOTES: 4. ensure no food stored under paper towel dispenser.
29. Future cooling violations may require additional equipment and utensil purchase.
4. Mgmt. to observe / validate proper hand washing.
30. Ensure foods are submerged in running water when thawing.

Re-inspection required for repeat red high risk violation for cooling. #21.
$220. fee at time of re-inspection.

MiSo - 2539 MARVIN RD Bldg D Ste A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/27/2019 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Salad mix, prep line, 41 F
Beef, hot hold well, 176 F
Guacamole, walk-in, 40 F
Tuna, prep unit, 34 F
Tuna, make- line, (2nd), 38 F
"Crab", make-line, (2nd), 38 F

#48. Physical facilities inadequately installed, shelving / insufficient in storage area.
Correction: Store items 6" or greater from floor. Provide additional shelving.

NOTE #21. Ensure foods placed in make/prep units are 41 F or lower.


NOTE: #23. Ensure proper consumer advisory at each location.

McDonald's - 1335 Cooper Point Rd SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/26/2019 15 5 20 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
Chicken nuggets, hot hold, 153 F
Burger, cook temp, 171-183 F
Chicken tender, cook temp, 173-187 F
Breakfast burritos, prep fridge, 44-45 F
Pat. egg, prep fridge, 42 F
Milk, 2-door bev-air cooler, 32 F
Ice cream base, machine 38 F
Milk, drive-through drawer, 40 F
Creamer, 2-door reach-in, drive through, 41 F

#6. Employee observed rinsing dish / container in hand wash sink. Hand wash sinks must be used for handwashing ONLY to prevent cross contamination.
Corrected: Employee directed to wash, rinse, and sanitize dish.

#21. Breakfast burritos and past. egg in prep fridge on line at 44-45 F and 42 F.
Potentially hazardous foods must be held at 41 F and below.
Correction: Reduce volume in cooler and monitor temperatures on bottom of unit to ensure air flow is not blocked.

#33. Raw bacon stored directly above ready to eat pancakes in walk-in.
Raw animal proteins must be stored below and away from ready to eat foods.
Correction: Bacon moved.

Starbucks #381 - 550 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 6/26/2019 0 3 3 #46- Toilet Facilities Properly Constructed, Supplied, Cleaned
Customer milk/cream, counter, 37 F OK
Sandwich, "Low Boy" cooler, 36 F OK
Customer self-service cooler, Parfait, < 39 F OK

#46. Women's restroom dispenser out of soap. Replace.

Subway - 2430 93rd Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/26/2019 0 0 0 Diced chicken, prep table #1. 37 F
Sliced tomatoes, shredded lettuce, 39 F
Meatballs, steam table, 163 F
Roast Beef, under counter 2-door 37 F
Sanitizer, 200-300 ppm Quat

No items cited.
Well maintained facility.

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 6/25/2019 15 5 20 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
Soup, wait staff area 146 degrees F
Hot shred pork, gr beef, warmer 161-175 degrees F

#21: Wait staff cooler (gallon milk, half & half, whip cream) all 50 degrees F. 41 degrees F is the maximum allowed. Move these to another immediately, call me when repaired.

REPEAT #33: 2nd repeat violation, Boxes of bacon meat only 2 1/2" off floor of 1st walk in cooler; 6" is required. Raise shelf 6" off floor in 1 week.

Note: replace ice bucket with washable style with emblem on side, in 2 weeks.

#2: 1 worker present and 1 other worker have no Food Worker Card or expired card. Obtain card by 07/09/2019 (or copy) and email me clear pictures by 07/09/2019.

Jack in the Box #8430 - 4040 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/25/2019 0 5 5 #43- Nonfood-Contact Surfaces Maintained and Clean
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Large hamburger cooked, 159-167 F
Chicken, hot holding, 153 F
Sliced ham, 2-door combo, 37 F
Contact and dish washing sanitizer, 200-300 ppm QUAT.

#43. Interior surfaces of many of the refrigerators have food spills and debris accumulation. do a large scale cleaning and clean these areas daily. Refrigeration door seals torn and dilapidated, difficult to clean. mold and grime build-up.

#48. Much accumulation of grease and grime on floor under equipment areas.
Corrective action: to all above, large scale cleaning and refurbishment is needed. Complete within 6 months.

Capitol Lake Grocery - 511 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/25/2019 10 0 10 #06- Adequate Handwashing Facilities
Sandwiches "pepsi" cooler, 38 F Ok
Sandwiches, walk-in cooler, 39 F OK

REPEAT: #6. For 3rd year, no paper towels and paper towel holder in employee restroom. The cloth towel cannot be used. Install by July 1st.

Twister Donuts - 2302 4th Ave E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 6/25/2019 0 10 10 #31- Food Properly Labeled
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
Merchandiser 37 degrees F

#32: Provide a way to minimize and control the presence of flies, such as a light trap, sticky fly tape, etc.

#31: Breakfast sandwiches must have labeling identifying source and content.

Arco AM/PM 7035 - 2601 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli 6/24/2019 0 0 0 Cheeseburger, hot hold case 145 degrees F
Sliced tomatoes, condiment fridge top 39 degrees F
Cheese, 2 door under counter 39 degrees F
Hand wash sink 119 degrees F

No violations noted at time of inspection.
Grocery/Convenience Store 6/24/2019 0 0 0 Sandwiches, island display 38 degrees F
Milk, merchandiser 37 degrees F

No violations noted at time of inspection.

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) 6/24/2019 35 2 37 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Butter, walk-in, 40 F
Ranch, salad prep cooler, 40 F
Cheese, salad prep cooler, 40 F
Beef stew, salad prep cooler, bottom, 38 F
Milk, espresso reach-in, 40 F
Soup, hot hold, 157 -165 F
Kale salad, Columbia Gorge reach-in, 38 F
Kale salad, Bev-air reach-in, 34 F
Ware wash @ 162 F
Sani-bucket @ 100 ppm

#4. Employee observed using POS, then directly moving to making espresso without washing hands. Employee directed to wash and attempted to wash in dump sink.
Hand washing must occur for full 20 seconds, in proper hand wash sink, after handling money / POS and moving to food prep.
Corrected: Employee directed to wash in proper sink.

#6. Hand wash sink in back bakery area, missing paper towels. All hand wash sinks must be stocked with soap, hot water, and paper towels at all times.
Corrected: Paper towel rolls ran out, alternative paper towels brought from front.

#48. Front food prep / espresso hand wash sink lacks hand wash sign.
All hand wash sinks must be marked with proper signage directing employees to wash.
Correction: Add sign to sink to avoid confusion. Employee working espresso not aware of which sink to use.

NOTE: #2. Facility broken into 2 days ago, food worker card container was open and had been rummaged through. Several (8) FWC's missing-given circumstances, ensure all employees obtain new valid FWC within 2 weeks.

NOTE: Discussed 3-comp sink wall FRP replacement and floor coving repair. Discussed replacement of chipping floor paint. Both are on future maintenance schedules. (Wall first, then floors).

NOTE: discussed bare hand contact complaint with PIC. Additional training needed for front of house / espresso staff.

NOTE: #19. Time as a control pizza MUST be marked with discard times.

Subway - 5595 Capitol Boulevard S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/24/2019 30 15 45 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#22- Accurate Thermometer Provided for PHF
#25- Toxic Substances Properly ID, Stored, Used
#34- Wiping Cloths Properly Used, Stored
#43- Nonfood-Contact Surfaces Maintained and Clean
#44- Plumbing Properly Sized, Installed, and Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Meatball in steam table, 177 degrees F
Tuna spread prep top, 40 degrees F
Diced chicken, 2 prep top 37 degrees F
Diced lettuce, 2nd prep top 39 degrees F
Veg patties in under counter fridge, 38 degrees F
Contact sanitizer, 200 ppm Quat

#2: Food Worker Cards for all employees not available for review. Have all employees obtain renewed cards if necessary. Have available for review at all times.

#6: Paper towels must be dispensed from holder as designed. Food debris found in hand wash sink. Do not discard food in hand sink.

#22: No thermometer in 2 door under counter fridge. Obtain thermometer in 5 days.

#34: Sanitizer for knife cleaner did not have any sanitizer content. Must be maintained at 50 ppm chlorine. Knife must also be dry of any sanitizer before use.

#43: Slime mold growth in catch drain tray of soda beverage dispenser. Clean and sanitize regularly.

#25: Container marked "poison" found in cabinet under soda beverage dispenser. Remove this product as soon as possible.

#48: Grime accumulation on kitchen floor, line area. Much cardboard boxes accumulation in back room. Dispose of this weekly. Clean floor daily. Cabinets below soda dispenser must be cleaned of all debris in 7 days.

#44: A check valve or backflow prevention device must be provided for carbonated beverage dispenser system.

Batdorf & Bronson Coffeehouse - 516 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 6/21/2019 0 0 0 Gallon milk, Tall 2 door "True", 40 degrees F
Sandwiches, little 1 door cooler, 40 degrees F

No violations noted at time of inspection.

Shell - 2319 E Fourth Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/21/2019 0 5 5 #39- Single-Use and Single-Service Articles Properly Stored, Used
#49- Adequate Ventilation, Lighting; Designated Areas Used
1/2 gallon milk, 3 door cooler 38 degrees F
Lunchables, counter cooler 37 degrees F

Note: Walk in cooler is 46 degrees F, perishable food must be 41 degrees F, so don't put perishables (milk) in it.

REPEAT #49: Like last year, walk in cooler only 2 dim bulbs lit, only 1/2 foot candle, 10 foot candle required. You must replace the lit and unlit bulbs with brighter bulbs in 2 weeks, then call me. The old bulbs may not be sold any more, so you may have to change fixtures.

#39: Box holding coffee cups near cooler door is directly on floor. Place box on crate or on shelf immediately.

Limeberry - 1110 COLLEGE ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/20/2019 15 7 22 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#44- Plumbing Properly Sized, Installed, and Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
"Bobba Pearls", bottom, open top prep unit 40 F
Whip Topping, glass merchandiser, 40 F
Milk, bottom open top unit, 40 F
Yogurt mix, yogurt machines, 34-40 F

#2. Expired FWC 1/19.
Correction: Maintain valid FWC's, obtain by 7-15-19

#6. Inadequate hand washing facilities. Front hand sink water turned off.
Correction: Maintain hand sinks operable and stocked at all times. Repair by 6/21/19

#44. Leaking plumbing at 3 compartment sink.
Correction: Repair and maintain.

#48. Main food prep area being utilized as storage for unused items.
Correction: As previously discussed, remove from food prep area.

NOTE: #29. Investigate open prep unit like

Pho Saigon # 8 - 4045 Martin Way E Suite B

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/20/2019 30 13 43 #01- PIC Certified by Accredited Program or Compliance with Code
#16- Proper Cooling Procedures
#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
Tofu, top of prep, 38 F
Bean sprouts, top of prep, #2 37 F

#16. Sliced cooked beef in tub by grill at temp. 56-62; this must be cooled at 2 inches food depth and uncovered. Large bowl of cooked rice at 72 F found in 3-door prep fridge. Also must be cooled at 2 inches, uncovered. Converted to proper cooling.

#1. PIC did not know proper cooling methods to use.

#41. Dishwashing, ware washing can not take place in food prep sink.

#41. DW machine not providing enough chlorine. Sanitize equipment in 3-compartment sink.

#37. Rice scoop stored in container of water. Scoop should be stored in temperature controlled food.

#40. Noodles staged at store are being stored in black garbage can liner. This is not a food grade container. Transferred to a food grade container.

Ralph's Thriftway - 1908 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli / Subways / burrito bar 6/20/2019 25 0 25 #16- Proper Cooling Procedures
Whole chicken- warmer, 153-156 F OK
Salad bar, 43-46 F (Ok, just re-stocked, air is 40 F.
Hot fried chicken, behind counter, 147 F min , all ok

#16. In 3-door tall "Beverage Air" cooler, chicken cutlets cooling 119 F in box 6" deep, uncovered. In near by bowl, deep fried chicken pieces (like wings) cooling 4" deep 88 F uncovered. They must cool only 2" deep uncovered.
Corrected: Put in 2" pans.

Fuji Japanese Steak House - 7914 Martin Way East #3

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/18/2019 45 8 53 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#22- Accurate Thermometer Provided for PHF
#30- Proper Thawing Methods Used
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Rice, walk in 38 degrees F
Rice, rice cooker 137 degrees F
Salad mix, walk in 378 degrees F
No prep table

#2: Food Worker Cards expired for 2 of 3 employees on shift. Correction: Obtain valid FWC's by 07/02/2019 and maintain.

#6: Inadequate hand washing facilities. Rear dish area hand sink basin in accessible (plates, egg crate) and un-stocked, turned off. Bar hand sink - items in in splash zone and soap/paper towels over food/wares. (CDI-rear hand sink repaired & stocked). Correction: Maintain hand sinks operable, stocked and accessible at all times. Remove items from splash zone. Relocate soap & towels.

#16: Improper cooling of PHF/TCS. Rice in walk-in in bus tubs, covered, 4-6" in depth. Correction: Remove from sale/service rice that was improperly cooled. Cool by approved method/s only. If using shallow pan cooling method, ENSURE food is 2" or less in depth, uncovered in the walk-in until 41 degrees F or lower is reached. Recommend provide visual marker for cooling depth at prep table for rice and any other coded items (CDI - voluntarily discarded). Future violations may result in cooling activities being stopped.

#22: Accurate thermometer for internal food temps absent at time of inspection.

Note #29: Facility does not have a food prep table for ready use refrigerated items, may be required. Ensure unit gaskets are intact.

#30: Improper thawing, shrimp on baking sheet thawing at room temp in scullery. Correction: Thaw by approved methods only. In refrigerator, under running cold water, in microwave on as art of cooking recipe.

#40: Egg crates and cardboard re-used in facility. Correction: Discard. Use contact surfaces that are smooth easily cleanable and non-absorbent.

Winco Foods - 7540 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 6/18/2019 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Butter, walk in 37 degrees F
Frozen cakes/bread, freezer case frozen

Note #32: Facility has replaced donut case within past year to mitigate fly issue. As new case isn't sealed, flies may continue to be issue (think summer). Management to monitor.

#48: Physical facilities not properly maintained. Walk in dirty with excessive debris and has mal-odor
Food Service Establishment 6/18/2019 10 2 12 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sliced deli meat, display case 43 degrees F
Packaged deli salad, walk around 37 degrees F
Salmon, seafood display 33 degrees F
Chicken wings, chicken hot hold case 142 degrees F
Chili/soup, soup kettle 172 degrees F
Salsa, glass reach in 38 degrees F

Note #4: Management to review hand washing procedures as relates to glove changing, when to wash.

#21: Improper cold holding temperatures of PHF/TCS. Deli meats 43 degrees F on left side case. Correction: maintain PHF/TCS in cold holding at or below 41 degrees F. Verify food temps with thermometers at scheduled frequency. (CDI - rapid chill).

#22: Accurate thermometer absent in deli case. Reading 33 degrees F, food 43 degrees F. Correction: Provide accurate thermometers visible to employees.

Note #41: Management to review sanitizer soak time requirements for warewashing.

REPEAT #48: Physical facilities not properly maintained. Walk in dirty, excessive debris. Correction: Clean and maintain.

Andy's Bistro - 4410 6TH AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/17/2019 10 0 10 #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
Sliced tomatoes top of 3 door prep 38 degrees F
Bean sprouts, bbq pork 2 door prep 37 degrees F
Noodles, 3 door tall Avantco 36 degrees F
Ramen soup stock hot hold 189 degrees F
Dish washer sanitizer 200-300 ppm quat

#26: Whole chicken, teriyaki beef, broth: found cooling in various refrigerators. Cooling of foods are not previously approved per plan review submittal. Must provide procedure plan(s) for review and approval. Review proper cooling procedures with above foods.

Coffee Central - 6860 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 6/17/2019 5 3 8 #21- Proper Cold Holding Temperatures
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
Pasta salad, sandwich - merchandizer 36 degrees F
Milk, under counter refrigerator 41 degrees F

#21: Various beverage products in homestyle refrigerator at 42-45 degrees F. These and the milk stored here must be cold held at or below 41 degrees F. Corrective action: adjust temperature setting to accomplish this. A commercial grade refrigerator may be required to replace this unit if it can not obtain the storage temperature.

#38: Employee rinsed blender pitcher mixing lid in hand wash sink. This action must not take place. Food contact equipment must be washed & sanitized in 3 compartment sink or extra and back up equipment must be provided.

Pat's Café - 6011 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/17/2019 25 18 43 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#15- Proper Handling of Pooled Eggs
#21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#43- Nonfood-Contact Surfaces Maintained and Clean
Corned beef, residential unit, 45 F
Pooled raw eggs, residential unit, 45 F
Walk-in, ambient, 55-56 F

#2. Non-current FWC's for both employees, 8/7/18 Exp.
Correction: Ensure FWC's are maintained, up to date to keep current on food safety topics. Provide by 7/8/19.

#6. Inadequate hand washing facilities. main kitchen prep area hand sink observed to be used for dish washing. Rear prep area near scullery absent hand sink.
Correction: Provide dedicated hand sink in both areas. Prevent potential contamination. Hand sink use is for hand washing only.

#15. Improper handling of pooled eggs. Eggs, 30+, whole shell raw eggs in container for omelets in refrigerator.
Correction: Except as batters or for immediate service, raw eggs may not be pooled. (pooling = 4 or more raw eggs). Make individual orders, not pooled or substitute pasturized eggs or egg products.

#21. Improper cold holding of PHF / TCS. Pooled eggs in residential refrigerator 45-46 F, corned beef hash in residential refrigerator 45 F.
Correction: Maintain foods in refrigeration at or below 41 F.

#29. Inadequate equipment for temperature control. Prep table not operating / broken. Residential refrigerator ambient temperature 46-47 F (food 45 F). Walk-in being actively repaired, ambient temperature 56-57 F.
Correction: Provide equipment that maintains required food safety temperatures. Complete walk-in repair, do not store TCS / PHF until 41 F or lower can be maintained, Residential refrigerator to be replaced by 6/26/19, inspector to approve unit BEFORE install. Prep unit to be replaced / repaired.

#34. Chorine sanitizer, 0 ppm in bucket.
Correction: Maintain as required changing every 4 hours or sooner, 50-100 ppm.

#41. Improper ware washing facilities. Facility had 2 basin sink and dish machine, dish machine broken / out of service.
Correction: Provide 3 compartment sink with indirect drain by 7/22/19. Plans to be submitted in advance of install.

#43. Non-food contact surfaces improperly maintained. Shelving near scullery unsealed and soiled, and flooring in scullery area.
Correction; Provide surfaces which are smooth, non-absorbent and easily cleanable.

NOTE: #23. Ensure that all products which can be cooked to order are properly marked on menu (e.g. hamburgers).

South Bay Dickersons Co - Sky Pig 2 - 619 Legion Way S (Commissary-So Bay Dickersons)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 6/15/2019 5 0 5 #21- Proper Cold Holding Temperatures
All hot holding 145 F +
Hot water, hand sink, 100 F +
Cold salad, 41 F
Cold salad, coleslaw, 45 F

#21. Coleslaw at 45 F. Placed cover over salad. Large portion of reach-in has no method to keep cold air from escaping Place cover or empty inserts to better maintain temperature. Cover provided.

NOTE: Provide barrier or cones around BBQ outside.

Safeway #1464 - 3215 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/14/2019 10 0 10 #21- Proper Cold Holding Temperatures
Chicken, meat coffin cooler, 40 F
Hot dogs, meat / cheese cooler, 45 F
Sausage, bacon cooler, 47 F
Spinach, produce display, 37 F
Tofu, tofu case, 37 F
Cut melon, produce cooler, 38 F
Melon bowls, square front display, 40 F
Milk, check out grab n go, 40 F
Cheese, cheese cooler, 39 F

REPEAT: #21. Hot dogs in cooler system -32 at 45 F. Sausage in bacon/ sausage display cooler @ 47 F
Potentially hazardous foods must be held at 41 F and below.
Correction: Adjust System-32 cooler to maintain adequate temperatures and monitor frequently. Remove product in lower half of sausage / bacon display cooler and do not refill until unit has been repaired.

Subway - 5900 Littlerock Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/14/2019 0 0 0 Meatballs, hot hold, 167 F
Soup, hot hold, 151 F
Chicken, cold hold (bar), 39 F
Tomatoes, cold hold (bar), 41 F
Turkey, walk-in, 38 F
Cheese, walk-in, 38 F
Quat @ 200 ppm

No violations observed at time of inspection.

Discussed hand washing and ill food worker policy with PIC.

Spud's Produce Market - 2828 Capitol Blvd SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 6/14/2019 0 0 0 Milk, Gallon, walk-in cooler, 40 F Max ok
Bagged spinach, open side cooler, 38 F OK

Good, none noted

Safeway #1464 - 3215 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 6/14/2019 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Cheese, walk-in 41 F
Tiramisu cake, display cooler, 35 F

Sanitizer spray at 300ppm QUAT

#41. Ware wash machine tested twice at 153 F. High temperature sanitizing ware wash machines must reach 160 F
Correction: Repair. Use 3 compartment sink for all dishes until ware wash reaches adequate sanitizing temperature.

NOTE: Splash guard needed in front decorating area & hand wash sink. All food must be 18" away from hand wash sink to prevent cross-contamination from sink.
Meat Market 6/14/2019 5 2 7 #02- Food Worker Cards Current
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Beef steak, walk-in, 36 F
Shrimp, seafood walk-in, 38 F
Bacon, raw display, 33 F
Stuffed clam, raw display, 32 F

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

REPEAT #48. Wal in front of cutting table damaged, floor coving decayed and missing. Cement floor around floor drain heavily pitted and discolored.
Facilities must be maintained and cleanable / durable.
Correction: Violation observed at previous inspection on 6/28/18. Place repairs on maintenance schedule and repair within 6 months.
Food Service Establishment (Deli) 6/14/2019 10 8 18 #21- Proper Cold Holding Temperatures
#39- Single-Use and Single-Service Articles Properly Stored, Used
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Turkey, deli meat display, 45 F
Fried chicken, deli display case, 147 F
Burrito's, deli display case, 158 F
Cheese, deli case, 33 F
Potato salad, deli case, 41 F
Rotisserie Chicken, Henny Penny, 159-161 F
Sani-bucket, @ 200 ppm QUAT
Ware wash @ 153-156 F

#21. Sliced turkey in deli island display at 45 F. Garlic in oil immersion at 48 F in China wok prep top cooler.
Potentially hazardous foods must be held at 41 F and below.
All turkey and cheese in display moved to walk-in. Adjust / repair as needed. Garlic moved to deli walk-in. Prep to0p cooler not currently suitable for potentially hazardous foods. Sauces (soy sauce and vinegar based) are acceptable.

#39. Single service cups and food containers on floor in deli dry storage room. Single service items must be stored at least 6" off the floor.
Correction: Room is packed, and you're working with very limited space. Make organization and cleaning this area a priority to avoid single service items falling on the floor.

#41. Deli ware wash machine tested 5-6 times between 153-156 F. High temperature sanitizer ware wash machines must reach 160 F .
Correction: Repair unit. Wash, rinse, sanitize dishes using 3-compartment sink until repaired.

NOTE: Continue cleaning under old fryer frequently

NOTE: Examine / monitor temperature logs for deli display case and verify that all employees are recording temperatures accurately.

Matchless (Bolt Beer) - 8036 RIVER DR SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment (Tavern/Tap Room only) 6/14/2019 0 0 0 Dish washer sanitizer 300 ppm Quat

No violations noted at time of inspection

Safeway #1464 - 3215 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Produce Cutting Area 6/14/2019 0 0 0
Espresso 6/14/2019 0 0 0 Breakfast sandwich, reach-in cooler 41 F
Whipping cream, reach-in cooler, 41 F
Milk, reach-in cooler under espresso, 39 F

No violations observed at time of inspection.

NOTE: Discussed hand washing and general food safety practices (including thermometer use) with new staff members.

Quality Food Centers #126 - 4775 Whitman Lane SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 6/14/2019 0 0 0 Milk, under counter espresso fridge 37 degrees F
Cake display case 24 degrees F

No items noted at time of inspection
Meat Market 6/14/2019 0 0 0 Tuna, open display 35 degrees F
Meat, walk in cooler 37 degrees F

No items noted at time of inspection
Grocery Stores and Confectioneries 6/14/2019 0 0 0 Eggs cooler 35 degrees F
Dairy cooler 36 degrees F
Salads cooler 35 degrees F
Sliced melons, case 35 degrees F

No items noted
Food Service Establishment 6/14/2019 35 0 35 #06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
Whole chicken cook 165-203 degrees F
Deli meats top of sandwich prep 37 degrees F
Chicken salad display case 37 degrees F
Cooled chicken walk in 36 degrees F
Contact sanitizer 300 ppm Quat

#17: Baked chicken in hot case at 120-123 degrees F. This and all cooked PHF's must be hot held above 135 degrees F. Corrective actions: removed and panned to cool in walk in (last recorded temp check at 12 pm: 135 degrees F). Unit should be adjusted to operate at higher temperature.

#6: The water pressure at two of the hand wash sinks is inadequate (low volume). Clean screens, turn up supply valves, etc to increase flow.

Olympia Food Co-op - 3111 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/13/2019 0 0 0 Feta cheese, open display case, 39 F
Dairy in walk-in & display 37 F
Sandwiches, beverage and deli open display, 37 F

No items noted.

Thunderbird Cafe - 700 Israel Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso and Deli 6/13/2019 0 0 0 Gallon milk, Beverage Air , 40 F OK
Aquafina, Aquafina cooler, 36 F OK

Home style coolers not used.

Good, none noted.

Pho Tai - 805 College St, Suite A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/13/2019 5 7 12 #17- Proper Hot Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sliced beef, (cooked) top of prep 38 degrees F
Cooked & chopped shredded chicken, WIn 36 degrees F
Bean sprouts new under counter, 38 degrees F
Contact sanitizer, dish wash machine sanitizer at 50-100 ppm chlorine

#41: A 3 compartment sink to replace 2 bay sink must be completed in 9 months

#17: Cooked pork idle on stove with no heat applied at 130 degrees F. Must be kept hot above 135 degrees F or prepared for cooling within 30 minutes. Corrective action: Panned at 2 inches, placed in walk in cooler.

#48: Vinyl coated wooden shelving shows much dilapidation. These above food prep and storage areas. Replace with coated metal shelving in 6 months.

Queried and found meat slicer is fully disassembled for cleaning.

Note: Tapioca observed to be time marked and discarded > 4 hours.

Peace, Love & Raw - 111 Legion Way SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/13/2019 0 5 5 #31- Food Properly Labeled
All refrigeration 41 degrees F

#31: To-go items packaged for sale not labeled (ingredients, weight). Most items in to-go refrigerator don't have labels. Blueberry granola bars, no label. Most foods don't have place of manufacturer, as required. No "keep refrigerated" on refrigerated items. Correct in 30 days.

Not mentioned before, but buckets with "bail" holes are not washable, only those with NSF symbol are. Replace non-washable buckets within 90 days (dry storage only).

Olympia Food Co-op - 3111 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/13/2019 10 2 12 #21- Proper Cold Holding Temperatures
#49- Adequate Ventilation, Lighting; Designated Areas Used
Chicken soup, heat well, 169 F
Cooled sweet potato patties, 39 F
Contact sanitizer, 50 ppm chlorine.

#21. Chopped salad greens, chick peas, rice in salad bar @ 47-49 F. These phf's and others must be maintained at 41 F or below.
Corrective action: Adjust temperature control to bring overall temperature down.

#49. Lamps in storage areas should be shielded to prevent broken glass from affecting food inventory. Work on this over 1 year period.

Dos Hermanos Mexican Kitchen - 222 Capitol Way N, Suite #108

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 6/13/2019 0 0 0 Small open top cooler, (bar) cantaloupe, watermelon, 39 F OK
All hot held food (beef shredded) 170-176 F OK
Kitchen, open top cooler, diced tomatoes, 36 F OK

Good, none noted.

Eastside Club Tavern - 410 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Tavern 6/12/2019 5 0 5 #02- Food Worker Cards Current
Cooler under popcorn machine, 35 F OK
Dishwasher before water rinse, 50 ppm bleach, OK

#2. Present worker has no food worker card; another current workers card (on wall) has expired.
Get card copies from both, then email me.
Complete by June 26, 2019. (2 weeks)

NOTE: I may have not noticed before, but side alley door needs rubber sweep on bottom to reduce gap to 1/4 " or less. (to keep out any rodents, insects). Complete within 2 weeks.

Hot Shotz - 6975 CAPITOL BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Espresso) 6/12/2019 0 0 0 Breakfast burrito, 2 door Beverage Air 36 degrees F
Milk, left under counter 33 degrees F
Milk, right under counter 38 degrees F

No violations noted at time of inspection.

Nisqually Bar & Grill - 10323 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/11/2019 45 5 50 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction
#23- Proper Consumer Advisory Posted
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Taco meat, walk in (indoors) 37 degrees F
Raw burger meat, under unit drawers 39 degrees F
Milk, bar reach in 41 degrees F
Tomatoes, prep unit top 40 degrees F
Beef chubs, walk in freezer, FROZEN

#4: Improper hand washing. Cook washed hands for les than required 20 seconds. Correction: Properly wash hands for 20 seconds with soap and warm water.

#6: Inadequate hand washing facilities. Facility utilizing 2nd basin of 3 comp sink for hand washing. Correction: Operator to install hand sink in main kitchen by July 1st, 2019. Operator to submit plan for install and sink model for approval BEFORE install.

#12: Improper shellfish ID. Tags not maintained for 90 days. Correction: Maintain shell stock tags in chronological order for 90 days.

Note #16: Ensure cooling 2" depth or less.

#23: Improper consumer advisory, reminder asterisk absent or applicable foods. Correction: Provide reminder asterisk or make indicating food may be under cooked/raw.

Note #26: Facility has not purged/undertaken required food safety measures to actively manage risk factors associated with hand washing and potential cross contamination as discussed previously (see #6).

#41: Sanitizer test kit not utilized. Chlorine sanitizer greater than 100 ppm (~200 ppm). Correction: Use test strips to verify sanitizer concentration (chlorine 50-100 ppm).

Note: Ensure all bar "gun lines" are intact and clean.

Grand Mound Liquor - 19947 Highway 99 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores 6/11/2019 0 0 0 Merchandizer with dairy, 33 degrees F

No items cited

Subway - 1050 Plum Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/7/2019 0 0 0 Cold sandwich, reach-in cooler, 35 F OK
Soup in warmer, 171 F OK
Bagged meat, walk-in cooler, 37 F OK
Open top cooler, sliced tomatoes, 41 F OK

Good, none noted.

Pizzeria Lagitana Olympia - 518 CAPITOL WAY S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/7/2019 0 0 0 Bagged spring mix, storage room C, 44 degrees F, ok just delivered
Open top coolers L to R (3) sliced tomatoes, bacon, 37-40 degrees F

No violations noted at time of inspection.

Melody Chevron - 415 Cleveland Ave SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/7/2019 0 0 0 Gallon milk, walk-in cooler, 34 F OK

Good, none noted.

Avenue Espresso - 3931 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 6/5/2019 0 0 0 Milk taller True 37 degrees F
Breakfast burrito, shorter True 40 degrees F
Milk, under counter Silver King 39 degrees F
Sanitizer 50 ppm chlorine

No items sited at time of inspection.

Cruzin Coffee - 12717 OLD 99 HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Espresso Only) 6/5/2019 0 0 0 Milk in Maximum fridge, 37 F; monitoring exterior display read 39 F

Milk in back stock fridge, 41 F; exterior display monitor read 36-37 F

Has valid FW cards
Has chlorine test strips
Counter wipes bucket solution 150-200 ppm

Stirring spoons in ice water

Talked / verified handling blender container rinsing, storage between uses once used and ware washing location.

Verified deficiency and noted issue from 1-29-19 inspection corrected. Thank you!

Offut Lake Resort (Grocery) - 4005 120th Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/5/2019 0 0 0 Hot Dogs (between packs)- 38 F in dairy / lunch meat/ fridge. Has red alc. monitoring thermometer- reads 40 F

No swollen dented cans / containers observed.
No toxics stored above, next to food, food equipment.
Only one beyond "best by date" product found.
single serve pack of nuts- PIC removed.

Walmart Neighborhood Market (Store #4757) - 5100 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 6/5/2019 0 0 0 Dairy walk in 35 degrees F
Cut melons, open display 37 degrees F
Meats, raw, open display 36 degrees F

No items cited at time of inspection.

Whistle Stop Grocery - 12745 Old Highway 99 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/5/2019 0 0 0 Walk in fridge ambient air temp 38 degrees F, spring stem monitoring therm read 36 degrees F

Dairy lunch meat/prepped commercials sourced sandwich frig: butter 41 degrees F, Hot Dog packs 38 degrees F, sandwich packs 41 degrees F has monitoring therm.

Note: Individual repackaging of muffins bought "in bulk" from Costco not labeled, gave copy of WAC so would have it and could read labeling section.

Note: Only 1 corn muffin mix box beyond "post by" at for all PHF & Non-PHF products observed - PIC removed upon notification.

Walmart Neighborhood Market (Store #4757) - 5100 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 6/5/2019 0 0 0 Ham in cold case display, 29 degrees F
Chicken in hot slide display, 135-161 degrees F
Meats in walk in 31 degrees F
Contact sanitizer 300 ppm Quat

No items cited at time of inspection.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/5/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Pkg'd cheese, merchandiser, 40 F ambient
Milk, merchandiser, 40 F ambient

#34. Sanitizer not made at time of inspection (offers open food)
Correction: Prepare per manufacturers instruction (150-400 ppm) and maintain as required, changing every 4 hours or sooner.

NOTE: #33. Ensure medications are stored in a manner to prevent potential contamination of food (e.g. not above food)
Ensure foods are stored 6" or greater from floor.

Walmart Neighborhood Market (Store #4757) - 5100 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Bakery) 6/5/2019 0 0 0 Walk in 33 degrees F

No items cited at time of inspection.

Pit Stop - 1734 Boulevard Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/4/2019 0 0 0 Milk, merchandiser, 27 F
Sandwiches, merchandiser, 37 F

No items cited.

Subway - 5729 Littlerock Road SE Suite 101

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/4/2019 10 0 10 #06- Adequate Handwashing Facilities
Tuna, cold hold prep top, 40 F
Tomatoes, cold hold prep top, 40 F
Shredded lettuce, cold hold prep, 40 F
Tuna, under counter reach-in, 40 F
Cucumbers, walk-in, 36 F
Sani-bucket @ 200 ppm QUAT

#6. Sauce bottles (empty) in hand wash sink.
Hand wash sinks must be used for hand washing ONLY.
Corrected: Bottles removed, discussed with staff.

NOTE: #47 Ensure cardboard / garbage area is cleaned frequently to prevent pest / rodent activity.

Walmart #3850 - 5900 Littlerock Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 6/4/2019 0 5 5 #33- Potential Food Contamination Prevented
Chicken, walk-in, 36 F
Ground beef, walk-in, 38 F

#33. Raw brats, stored above pre-cooked ham products. Raw animal proteins must be stored below and away from ready to eat foods.
Correction: More brats below cooked ham products.

Meat not currently cut in this area, all product arrives pre-cut.
Produce Cutting Area 6/4/2019 0 0 0 No PHF's

Checked hand wash sink, no violations observed at time of inspection

NOTE: Produce cutting are properly maintained, not currently used for any produce cutting or prep.
Grocery Stores 6/4/2019 0 0 0 Milk, dairy cooler, 36 F
Ground beef, meat cooler, 40 F
Bologna, meat cooler, 41 F
Cheese, cheese display 40 F
Chicken, poultry case, 38 F
Lettuce mix, produce cooler, 40 F

No violations observed at time of inspection.

NOTE: Meat display case at 41 F (MTC 11A) Monitor case to ensure adequate temperatures are maintained.
Bakery 6/4/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Ambient walk-in @ 38 F
Sanitizer @ 300 ppm QUAT

#34. Sanitizer not available in bakery food prep area.
Sanitizer must be available and used at tall times that food prep is occurring.
Corrected: Bottle filled and placed in area.

Heavenly Donuts - 805 Sleater-Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 6/4/2019 25 8 33 #05- Proper Barriers Used To Prevent BHC
#33- Potential Food Contamination Prevented
#43- Nonfood-Contact Surfaces Maintained and Clean
Counter top merchandiser with milk, 33 F
Dairy, tall U-Star, 33 F

#5. Employee used bare hands to move donuts to frosting pans. Must wash hands and wear gloves when handling pastries and other ready to eat foods.

#33. Drain line of ice machine lays in bottom of floor sink. Drain line must be suspended above sink, above floor level. See diagram. Ice scoops stored on top of ice machine. Scoops must be stored in a clean and sanitized container.

#43. Joints between floor tile and counter top tile have debris accumulation. This should be cleared and joints should be re-filled with grout. Complete in 240 days, up to 9 months.

Soda beverage dispenser removed.

Ram Restaurant & Brewery - 8100 Freedom Lane NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/4/2019 10 5 15 #21- Proper Cold Holding Temperatures
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Guacamole, prep unit top 50-52 degrees F
Chicken, prep unit top 50-52 degrees F
Hummus, prep unit bottom #2, 50 degrees F

Note #16: Ensure all foods coded by shallow pan method are 2" inches or less in depth and remain uncovered until 41 degrees F is obtained.

Note #5: Reviewed glove use and glove use requirements. Discussed alternative barrier options.

#21: Improper cold holding of PHF's/TCS. Food placed in cold holding above 41 degrees F after prep (morning). Correction: Ensure foods in cold holding are maintained at or below 41 degrees F. Place foods 41 degrees F in unit once properly chilled. (units verified to be working properly) (reviewed temperature checks).

Note #22: Ensure that each unit thermometer is visible to employees.

Note #41: Ensure proper thermal test kit for dish machine.

#42: Interior of ice machine dirty with mold like substance. Correction: Properly wash, rinse, sanitize, and air dry and maintain.

Nisqually Basin Youth Baseball - 16820 CANAL RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Concession Stand 6/4/2019 25 5 30 #17- Proper Hot Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Hot dog new batch not ready yet
Cheese sauce, 1/4 empty 109-118 degrees F
Ambient air in fridge 37 degrees F

Note #10: Hand wash sink access partially blocked by items on floor, operator moved items immediately - maintain access to hand wash sink at all times, will be assigned points if found with access blocked in the future.

#17: Cheese sauce less than minimum hot hold temp (significantly). Shall be 135 degree F or more when hot held. Correction: Any cheese sauce in the danger zone (41-135 degrees F) for more than 4 hrs is potentially hazardous and needs to be discarded. Heat cheese sauce less than 135 degrees F coming from machine to 165 degrees F if in microwave oven before serving.

#41: No bleach (for chlorine) test strips, has QT-10 QAC test strips. Obtain & use bleach test strips as soon as possible. Acceptable for use range is 50-200 ppm, solution is 200 ppm+ bleach.

Recommend set up counter wipes solution at beginning of each event to wipe down all surfaces before commencing food source.

Green Lady Shoppe - Cafe - 3044 Pacific Ave SE Suite A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food establishment 6/4/2019 0 0 0 Milk, under counter Atosa, 37 F
Ambient, 38 F

No items cited

Walmart #3850 - 5900 Littlerock Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 6/4/2019 0 0 0 Chicken, cook temp, 181 F
Coleslaw, cold case, 34 F
Turkey, cold case, 32 F
Cheese, walk-in, 36 F
Fried chicken, hot case, 153 F
Rotisserie chicken, stand alone case, 167 F
Spray bottle sani- @ 300 ppm QUAT

No violations observed at time of inspection.

NOTE: #17. Deli hot items are held using time as a control and temperature control. If products are temp'ed below 135 F they are not cooled.

Safeway #1173 - 1243 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Produce Cutting Area 6/3/2019 0 0 0 Pico de gallo, closed clam shell, 50 degrees F (active prep)

No violations noted at time of inspection.
Food Service Establishment 6/3/2019 5 12 17 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Chicken finger basket, 178 degrees F
Meat chubs, deli display 37-40 degrees F
Packaged sandwich, open display 44-45 degrees F
Packaged rice & meat, sushi case 44-45 degrees F
Salads, deli display 36-39 degrees F
Soup, soup kettle 153 degrees F

#21: Improper cold holding of PHF/TCS. Sandwich, prepped today, in open display 44-45 degrees F, packaged items in sushi case above 41 degrees F (sliced pork 44 degrees F, meat & rice package 45 degrees F). Correction: Maintain PHF/TCS in cold holding at or below 41 degrees F. Place items in cold holding at or below 41 degrees F (remember cold holding not cold making). CDI - sushi display items removed from sale/service. Sandwiches rapid chill.

#29: Inadequate equipment for temperature control. Sushi display case ambient temperature 45 degrees F, unable to maintain required temperatures. Correction: Repair or replace unit to provide required food temperatures of 41 degrees F or lower.

#41: Test strips not available, not used. Correction: provide and use sanitizer test kit.

#48: Facilities not properly maintained. Floors in walk in require cleaning.

Re-Inspection:

Re-InspectionDate: Jun 20, 2019 Results: Sliced Pork, grab n go display, 41 F
Fried Rice & Beef, grab n go display, 41 F
Pkg'd sandwich, gran n go display, 41 F

Re-inspection to verify correction action for Red High Risk violation.
Upon inspection, observed internal food temperatures to be within required range, actual = 41 F.

No repeat violations observed.

Starbucks Espresso Kiosk 6/3/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Breakfast sandwich, under counter reach in 37 degrees F
Milk, under counter reach in 37 degrees F

#34: Improper sanitizer, Quat sanitizer in counter top vessel less than 50 ppm (0 ppm).
Correction: maintain chlorine sanitizer 50-100 ppm, changing every 4 hours or sooner if necessary.

Note: Last inspection sanitizer was too strong. Please review sanitizer requirements with staff.
Meat Market 6/3/2019 10 2 12 #21- Proper Cold Holding Temperatures
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Beef display case: 36 degrees F
Fish display case 33 degrees F
Beef (packaged), vertical storage discounted section 50 degrees F

#21: Improper cold holding temperatures of packaged meat is discounted/reduced section 50 degrees F.

Note #43: Card board is not smooth and easily cleanable and isn't approved as a cleanable surface.

#48: Facilities not maintained, facilities not clean. Shelving in walk in damaged, now provides less than 6" from floor. Cutting room ceiling (and some coving areas) dirty with mold. Correction: Repair shelving, clean and maintain floors/ceiling, may require repainting.

Note #12: Ensure all shell stock ID's are marked with 1st sold & last sold dates.

Bakery 6/3/2019 0 0 0 Cream cheese, open display 37 degrees F ambient
Cream cakes, glass display 36 degrees F ambient
Cheese cakes, walk around display 36 degree F ambient
Whip cream, walk in 40 degrees F

No violations noted a time of inspection.

Notes: Ensure floors are cleaned under all storage racks. Recommend additional storage racks at main prep station.

Equal Latin - 520 E 4TH AVE -22

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/31/2019 10 0 10 #21- Proper Cold Holding Temperatures
Red rice, walk-in cooler, 39 F
Open top coolers (2) pizza area both 37-39 F Ok tomatoes.
Hot table, all 171-181 F OK

#21. Salad bar food is warm. Tomato, salad, peas all 47-49 F (guage reads low, 42 F, thermometer 47 F)
Turning colder did not correct. Service immediately, move all food tonight.
Call inspector when temp is 41 F or less.

Sift and Gather - 222 N CAPITOL WAY

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Bakery) 5/31/2019 0 0 0 Air, left cooler 39 degrees F
Eggs, right cooler 39 degrees F

No violations noted at time of inspection.

South Bay Grocery & Deli - 3444 South Bay Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/31/2019 0 0 0 Jo Jo fries, warmer 157 degrees F
Open sandwich case, sandwich 39 degrees F

Chambers Prairie Market - 2914 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Only 5/30/2019 0 0 0 Milk, walk-in cooler, 36 F

No items cited.

Grandmound AM-PM - 19705 Old Highway 99 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/30/2019 0 0 0 Cheese burger HH display case, 149 F
Sandwiches, open display case, 37 F
Cut lettuce, sliced tomatoes- condiment fridge, 37-39 F

No items cited.

Very well operated establishment
Grocery Stores and Confectioneries 5/30/2019 0 0 0 Milk, merchandiser, 33 F
Sandwiches, open display case, 37 F

No items cited.

Very will maintained facility.

Guest House Inn & Suites - 1600 74th Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/30/2019 5 0 5 #22- Accurate Thermometer Provided for PHF
Egg products, hot hold 203 degrees F
Sausage patties, hot hold 204 degrees F
Hard boiled eggs, counter top merchandizer 35 degrees F
Sausage patties, homestyle fridge 37 degrees F
Milk in dispenser fridge 36 degrees F

#22: Provide thermometer in homestyle 2 door refrigerator. Correct in 2 weeks.

*Note: Homestyle refrigerator/freezer shall be considered for replacement to a commercial grade unit in 120 days.

Heritage Meats - 18241 Pendleton Street SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/30/2019 0 0 0 Sausage, display case, 37 F
Reach-in freezer, 0 F

No items cited.

Mariachi Alegre Mexican Restaurant - 19947 OLD 99 HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/30/2019 0 7 7 #33- Potential Food Contamination Prevented
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Mashed beans, 3 gallons HH in heated cabinet, 180 F
Sour Cream, pica degallo, top prep, 38-40 F
Shredded chicken, steam table 161 F
Shredded chicken 2" cooled, walk-in, 38 F
Sanitizer 50 ppm chlorine
DW 169 F

#33. Cook had used un-cleaned cutting board (red) to dice tomatoes, not
clear of stains and contamination before use.

#48. Floor re-painted, but must be completed at line-cook area. Complete in 180 days. Remove and replace deteriorated wood shelf and rusted brackets where microwave is located. Move mop, brooms etc by hand sink to custodial area.

Scott Lake Golf Course Restaurant - 11746 Scott Creek Drive

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/30/2019 0 0 0 Hot dogs, 2 door reach in 36 degrees F
Sanitizer 50 ppm chlorine.

No items cited at time of inspection.

Villa Grove Foodliner - 9200 LITTLEROCK RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 5/29/2019 10 0 10 #21- Proper Cold Holding Temperatures
Cheese, walk in 41 degrees F
Pepperoni Pizza, pizza prep top 46 degrees F
Sausage, pizza prep top 46 degrees F
Cheese, pizza prep reach in 46 degrees F

#21: Several items in pizza prep unit above 41 degrees F. Potentially Hazardous Foods must be held at 41 degrees F and below. Correction: Move all PHF's to walk in, adjust or repair unit, do not restock until unit hold temperature at 41 degrees F or below.

Note: do not use hand wash sink to fill mop buckets, fill bucket in 3 comp sink and dump into mop bucket.

Note: Discussed recent complaint regarding moldy Don Miguel burrito with PIC during inspection. Inspected frozen burrito of same type and did not observe mold.

Note: No food prep or hot holding observed during inspection.

93rd Avenue Espresso - 2421 93rd Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/29/2019 0 3 3 #43- Nonfood-Contact Surfaces Maintained and Clean
Milk in under counter fridge 37 degrees F
Milk True uprights 36 & 36 degrees F

#43: Door seal of under counter fridge is torn and dilapidated. Door alignment is poor to also not provide a proper seal. This unit should be repaired or replaced in 6 weeks.

Day & Night Grocery - 2007 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/29/2019 0 5 5 #44- Plumbing Properly Sized, Installed, and Maintained
Milk, dairy cooler 41 degrees F
Burrito, pepsi cooler 38 degrees F

REPEAT #44: Backflow device on soda machine not installed. Per March 10th 2017 approval letter, soda machine must be installed. Correction: Install and have tested or verify that back flow device is not required. PIC working with pepsi to determine if required on this unit.

Note: 3 comp sink drain pipe shortened, thank you!




This page last updated: 04/29/17