Environmental Health
Food Safety



Food Safety - Inspections Lookup





Dollar Tree #2729 - 2104 Harrison Avenue NW, A18

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 9/14/2021 0 0 0 Cooler #1, HBC Basics 1, 38 degrees F
Dairy, refrigerator 40 degrees F
Freezer, right side -9 degrees F
Freezer, middle -9 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) 9/14/2021 25 0 25 #16- Proper Cooling Procedures
Milk, dairy fridge <40 degrees F
Pasta (cooling), walk in 56 degrees F
Walk in 38 degrees F
Ham, prep table, <40 degrees F
Sanitizer, Quat 300 ppm
Warewash high temp, 160+ degrees F

#16: Noodles observed cooling in 4 inch pans and covered. Corrected onsite: following cooling methods on page 43 of Washington State Retail Food Code: 2 inch pans preferred method, foods must cool to 70 degrees F in 2 hours and to 41 degrees F within 6 hours.

Biscuit House Corp - 6969 TYEE DR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 9/13/2021 10 0 10 #21- Proper Cold Holding Temperatures
Ham, diced prep table 39 degrees F
Gravy, hot holding 155 degrees F
Sausage, hot holding >135 degrees F
Tomatoes, prep table 46 degrees F
Sanitizer bucket, Quat (x2) 300 ppm
Warewash, chlorine 100 ppm

#21: T/TCS Foods: diced tomatoes at 46 degrees F on prep line. Corrective action: cool all T/TCS foods to 41 degrees F before they are placed on prep line.

Panda Express #708 - 575 Trosper Road SW Suite A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/13/2021 10 5 15 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
Beef, sliced walk in 46 degrees F
Chicken, sliced walk in 47 degrees F
Noodles 158 degrees F
Cabbage, prep table 55 degrees F
Rice (cooling), 58 degrees F
Sanitizer Quat 400 ppm

#21: Cabbage in prep table and T/TCS Raw Foods in walk in between 46-48 degrees F, greater than 12 hours. Corrected onsite: all foods discarded and sale discontinued.

#29: Walk in unit not maintaining 41 degrees F during time of inspection. Corrected onsite: thermostat adjusted to reduce internal temperatures.

Wendy's #111 - 2427 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/13/2021 15 0 15 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
Tomatoes, sliced in walk in <40 degrees F
Tomato, sliced pep table 40 degrees F
Hamburger, patty grill top (x3) 150 degrees F
Hamburger, patty prep line (x2) 41 degrees F
Chili, hot box 158 degrees F
Sanitizer, bucket Quat 400 ppm

#2: Two expired Food Worker Cards. Corrective Action: Have both FWC renewed and new FW receive within 14 days of hire. Both with expired FWC cannot handle food until renewed.

#6:No hand cleanser (soap) at Hand Wash Station near cashier station. Corrective Action: have hand cleanser replaced at hand sink for use by food workers.

Brewery City Pizza - 2705 Limited Lane

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/10/2021 0 0 0 Ham, walk in 41 degrees F
Tomato, pizza prep table 40 degrees F
Salad, chopped salad prep table 41 degrees F
Marinara sauce, hot holding >135 degrees F
Sanitizer, chlorine 100 ppm
Warewash, high temp >165 degrees F

No violations noted at time of inspection

Steamboat Grill & Greens - 6325 SUNRISE BEACH RD NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/10/2021 0 5 5 #34- Wiping Cloths Properly Used, Stored
Soup #1, 135 degrees F
Soup #2, 135 degrees F
Onions, sliced 40 degrees F
Tomatoes, sliced/diced 40 degrees F
Milk, cooler (ambient) 38 degrees F
Sanitizer, Quat warewash 0 ppm

#34: Improper sanitizer solution: Quat sanitizer at 0 ppm . Corrected onsite.

Tugboat Annie's - 2100 West Bay Drive #3

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/10/2021 5 0 5 #02- Food Worker Cards Current

Olympia Baking Co. - 108 SW 22ND AVE 06

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/9/2021 15 5 20 #02- Food Worker Cards Current
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#34- Wiping Cloths Properly Used, Stored
Meat/cheese/dairy, 2 door cold hold 33 degrees F
Milk, under counter cold hold 39 degrees F
Cheese, merchandizer 38 degrees F
In use sanitizer, 50 ppm

#2: No Food Worker Card on site. All employees shall have valid food worker cards at all times.

#26: Items 3 & 4 from Change of Ownership Approval Letter not completed and past due dates. All items from the previous inspection shall be completed by the date given. Complete and email verification.

#34: In use sanitizer too low. In sue chlorine sanitizer shall be between 50-100 ppm. Remake with 1/2 cap of bleach per gallon of water. CDI

Cynara Restaurant & Lounge - 500 COLUMBIA ST NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/8/2021 0 0 0 Meat/produce/cheese, walk in cold hold 37 degrees F
Cheese/produce, prep cold hold 39-40 degrees F
Soup, soup hot hold 165 degrees F
Meat/seafood, drawer cold hold 37 degrees F
In use sanitizer ~200 ppm

No violations noted at time of inspection

FishTale Brewpub - 422 LEGION WAY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/2/2021 5 0 5 #21- Proper Cold Holding Temperatures
Tomatoes/mayo/lettuce, prep cold hold 45 degrees F
Meat/produce/dairy, walk in cold hold 35 degrees F
Soup, prep hot hold 170 degrees F
Fish, cooking temp 155 degrees F
Milk, bar cold hold 33 degrees F

#21: Temperatures in the prep cold hold were 45 degrees F. All TCS cold held foods shall be kept at 41 degree F or below. Keep foods in another unit overnight until new unit arrives.

Most items from COO assessment corrected, floor boards are being replaced near future when remodel occurs. Contact our department once plans are finalized to see if plan review is needed.

JuJu's Iced Cream and Frozen Custard - 209 4TH AVE W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/31/2021 35 5 40 #19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#31- Food Properly Labeled
TCS baked goods, display cold hold 48 degrees F
Milk/cream cheese, 2 door stainless cold hold 40 degrees F
Ice cream, glass door freezer -5 degrees F
Whipped cream, room temp storage 70 degrees F

#19: Whipped dream kept at room temperature without time as a public health control (TPHC). TCS/TPHC foods shall either be kept under temperature control or use TPHC. Inform me via email how you will proceed moving forward.

#21: Foods in the display cold hold were 48 degrees F. All TCS foods being cold held shall be kept at 41 degrees F or below. Adjust thermostat or service unit; move product to 2 door cold hold immediately. CDI

#31: To go items not properly labeled. Food packaged in the food establishment and sold to go shall be properly labeled as described in WAC 546-215-03610. Email me plan for future labeling.

Budd Bay Café - 525 N Columbia

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/30/2021 10 0 10 #12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction
#23- Proper Consumer Advisory Posted
Meat/produce/cooked foods, walk in 37 degrees F
Produce/cheese, prep cold hold 39-40 degrees F
Rice/veggies (cooked), prep hot hold 150 degrees F
Chowder/soup, soup hot hold 180 degrees F
Burger, burger cooking temp 167-180 degrees F

#12: Selfish tags not kept with in use product. Tags must be kept with product until sold or discarded, at which time date is written and tag is kept for 90 days. Put tag with shellfish. CDI

#23: No consumer advisory. Any product offered raw or under cooked shall be marked with a consumer advisory. Next menu print (oct or nov) include consumer advisory at bottom of page with asterisk on specific items.

Tacos Gabby - 307 YELM AVE E - Commissary

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 8/28/2021 5 0 5 #02- Food Worker Cards Current
Inspected at Yelm Prairie Days

Rice/meat, steam table hot hold 170 degrees F
Tomatoes/meat/cabbage, prep cold hold 38 degrees F

#2: Employees do not have Food Worker Cards onsite. All employees must have FWC with them during service. Obtain cards and keep on truck.

Capitol Market & Asian Deli - 2419 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 8/25/2021 15 5 20 #14- Raw Meats Away from RTE Food; Species Separated
#21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
#31- Food Properly Labeled
Pho, walk in (cooling) 44 degrees F
Pho, walk in (cooling) 42 degrees F
Chicken wings, 42-44 degrees F
Rice (rice cooker), 148 degrees F
Sanitizer, warewsash chlorine, 100 ppm
Beef, prep table 36 degrees F
Beef, prep table 39 degrees F
Lettuce, prep table, 41 degrees F
Chlorine, warewash, 100 ppm

#14: Raw beef observed stored over ready to eat lettuce in 2 door refrigerator. Corrected onsite: raw animal food moved below raw RTE foods.

#21: Chicken wings observed between 42-44 degrees F in walk in. Corrective action: Keep walk-in door closed to keep temperatures from getting above 41 degrees F. Do not keep door open for extended periods of time, especially as foods are cooling.

#23: Consumer advisory missing from deli menu. This was one of the conditions noted during plan review process. Corrective action: Have consumer advisory placed on menu with all foods on menu identified as raw or undercooked, due by September 8, 2021.

#31: Food containers not labeled in walk in of non-identifiable foods. Corrective action: have all foods that are not readily or unmistakenly identifiable labeled.

Far East - 218 4th Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/25/2021 30 3 33 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#37- In-use Utensils Properly Stored
Meat/cabbage, prep cold hold 43-44 degrees F
Meat/cabbage/Tofu, 2 door cold hold 39-40 degrees F
Rice, hot hold 150 degrees F
Tofu, cooling prep cold hold 60 degrees F

#16: Tofu cooling while covered in prep cold hold. Cool foods in 2 inch amounts, uncovered until 41 degrees F or below. Remove plastic wrap. CDI

#21: Temperatures of food in the prep cold hold were 43-44 degrees F. All TCS foods shall be cold held at 41 degrees F or below. Adjust thermostat or service unit.

#37: Ice scoop stored on top of ice machine. In use utensils should be stored in a container or other method to avoid contamination. Place scoop in container. CDI

Note: one cold hold and one freezer are home style (non-commercial) units. When time to replace, replace with commercial grade units.

Olympia Coffee Roasting Co - 600 4th Ave E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Espresso 8/25/2021 25 0 25 #19- No Room Temperature Storage
Milk, under counter 2 door cold hold 40 degrees F
Milk, 2 door cold hold upright 40 degrees F
Sanitizer 300 ppm
Ham & cheese croissant, room temp 78 degrees F

#19: Savory (ham & cheese/feta) croissants are kept at room temperature. All TCS foods shall be kept hot (135 degrees F and above) or cold (41 degrees F and below). Keep under temperature control, use time as a public health control, or complete product assessment (showing non-TCS).

Olympia Coffee Roasting Company - 2824 CAPITOL BLVD

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 8/25/2021 35 0 35 #19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
Milk, back cold hold 40 degrees F
Milk, front cold hold 47 degrees F
In use sanitizer, 200-300 ppm
Ham & Cheese croissant, room temp storage 76 degrees F

#19: TCS Croissants stored at room temperature. All TCS foods shall be kept hot (135 degrees F or above) or cold (41 degrees F and below). Use either time as a public health control or have product assessment done to show non-TCS.

#21: Front cold hold at 47 degrees F. Products being cold held shall be at 41 degrees F or below. Adjust thermostat or service unit.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/23/2021 0 0 0 Gelato, prep table, 10 degrees F
Half & half, refrigerator, 40 degrees F
Walk in, ambient temp, 41 degrees F
Sanitizer 3 comp chlorine, 100 ppm

No violations noted at time of inspection

Dollar Tree #7002 - 5203 CAPITOL BLVD S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Grocery 8/23/2021 0 0 0 Dairy, refrigerators, 34 degrees F
Cheese, refrigerators, 40 degrees F
Ice cream, freezer front, -17 degrees F
Frozen foods, freezer back, -8 degrees F
Ice cream, freezer front 2, -10 degrees F

No violations noted at time of inspection

Uracco Coffee Shop - BLDG A - 6541 SEXTON RD NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/23/2021 0 0 0 Grab n Go, front 30 degrees F
Sandwich fridge, front 39 degrees F
Reach in fridge, back storage 38 degrees F
Milk, drive thru fridge, 41 degrees F
Sanitizer, chlorine (covid) 200+ ppm

No violations noted at time of inspection.

If using sanitizer bucket for contact surfaces for Covid 19, have second bucket for food contact surfaces at or between 50-100 ppm chlorine solution.

Subway - 5729 Littlerock Road SE Suite 101

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/23/2021 5 0 5 #02- Food Worker Cards Current
Meatballs (hot well), 135 degrees F
Tuna mix, prep line, 40 degrees F
Walk in, 40 degrees F
Lettuce, shredded, prep table, 40 degrees F
Tomatoes, sliced, prep table, 35 degrees F
Sanitizer, Quat, 3 comp/bucket, 300 ppm

#2: Had (x1) expired Food Worker Card and (x1) missing FWC. Corrective action: Have missing FWC brought in and expired FWC renewed before next shift for staff. Must be valid WA state issued FWC.

Filling Station Espresso - 728 E 4TH AVE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/23/2021 5 0 5 #22- Accurate Thermometer Provided for PHF
Milk/sandwich/cheese, glass cold hold 41 degrees F
Milk, 2 door back stock cold hold 40 degrees F

#22: Thermometer missing in glass cold hold. All cold hold units must have an accurate thermometer in them at all times. Equip with thermometer. CDI.

May be replacing the hand wash sink in the future. Ensure new sink is in the same spot with splash guards.

Burger King #7782 - 5252 S CAPITAL BLVD

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/23/2021 5 5 10 #02- Food Worker Cards Current
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Chicken patty, hot holding, 135 degrees F
Hamburger patty, hot holding, 135 degrees F
Hamburger patty, hot holding 135 degrees F
Dairy refrigerator, ambient, 40 degrees F
Tomatoes, sliced walk in, 38 degrees F
Sanitizer, Quat, ware wash 3 comp sink, 300 ppm

#2: Missing one Food Worker Card, have renewed before next shift. Corrective action: have expired FWC renewed.

#41: No sanitizer test kit available. Corrective action: Purchase proper Quat testing strips for immediate use.

Hands On Children's Museum - 414 Jefferson NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/23/2021 0 0 0 Produce/meat/cheese, 2 door Atosa 39 degrees F
Produce/meat/cheese, Prep Cold Hold 38-40 degrees F
Naked juice, Juice Cold Hold 41 degrees F
Sandwiches/meat/mac n cheese, Open Air Cold Hold 40 degrees F

No violations noted at time of inspection

Applebee's - 2500 Capital Mall Drive SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/20/2021 5 3 8 #02- Food Worker Cards Current
#37- In-use Utensils Properly Stored
Rice (cooling), walk in 40 degrees F
Chicken (prep line), drawer 40 degrees F
Beef, steak (prep line) drawer 40 degrees F
Eco Lab Sanitizer solution, 275-700 ppm
Chicken, shredded, prep line 41 degrees F
Coleslaw (walk in) 40 degrees F

#2: One expired Food Worker Card. Corrective action: have renewed prior to shift, cannot handle food without renewed FWC.

#37: In use knives observed in continuous running water at room temperature. Corrected onsite: in use must be stored below 41 degrees F or above 135 degrees F or on clean portion of food preparation surface, cleaned at frequently specified under 04605 and 04705 (food code).

Chipotle Mexican Grill - 625 Black Lake Blvd Space J22

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/20/2021 5 0 5 #02- Food Worker Cards Current
Beef, prep table, 135 degrees F
Beans, prep table, 135 degrees F
Guacamole, walk in 40 degrees F
Chicken, to go prep table 135 degrees F
Rice, hot holding 135 degrees F
Sanitizer, Quat (bucket), 200-300 ppm

#2: Two Food Worker Cards not proper WA State issued. Corrected Onsite: FW's cannot handle foods without FWC, staff advised to get correct FWC from WA State.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/20/2021 15 0 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Onions, cooling in walk in 40 degrees F
Beef, ground in prep table 35 degrees F
Beef, shredded in hot holding 135 degrees F
Lettuce, shredded in prep line top 48 degrees F
Tomatoes, diced prep line top 48 degrees F
Warewash, chlorine 100 ppm

#2: Missing one Food Worker Card. Corrective action: ensure all FWC found/submitted prior to next shift and kept in records.

#21: Tomatoes and lettuce at 48 degrees F. Food was in walk in at 41 degrees F and chopped/diced and never cooled back to 41 degrees F. Corrected onsite: have all lettuce tomatoes cooled back below 41 degrees F before placed in prep-table.

Panera Bread - 2525 CAPITAL MALL DR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/19/2021 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Chicken, prep table 40 degrees F
Tomatoes, sliced prep table 41 degrees F
Soup #1: hot holding 180 degrees F
Soup #2: hot holding 169 degrees F
Warewash chlorine, 100 ppm

#2: Missing/need 3 Food Worker Cards renewed, cannot handle food until renewed. Corrective action: have renewed prior to next shift. Email for confirmation of renewals.

#34: Wiping cloths observed for use of wiping counters and equipment surfaces dry in bucket. Corrective action: Cloths must be kept in sanitizer solution or replaced with dry disposable towels in used with spray bottle.

Pho Lynn - 1600 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/19/2021 40 5 45 #19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
#34- Wiping Cloths Properly Used, Stored
Pho (cooling), walk in <6 hr, 69 degrees F
Bean sprouts, ice bath, 50 degrees F
Chicken, 69 degrees F
Beef, prep table 40 degrees F
Chicken, prep table 40 degrees F
Warewash, chlorine 0 ppm
Beef, walk in 40 degrees F
Walk in 40 degrees F
Bean sprouts, ice bath 41 degrees F
Sanitizer Large tub 100 ppm

#19: Chicken observed on counter at 69 degrees F. Corrected onsite: chicken placed in walk in for reconditioning to 41 degrees F. Do not keep T/TCS Foods out of temperature control, must remain below 41 degrees F or above 135 degrees F. Provided reconditioning and destruction guidance.

#21: Cold holding T/TCS foods: Been sprouts at 50 degree F on counter in low iced water. Corrected onsite: ice replaced in bin surrounding sprouts. Back down to 41 degrees F in ice bath.

#23: New menu cover missing consumer advisory. Corrective action: have consumer advisory added to menu by 09/02/2021.

#34: Warewash dispensing proper chlorine solution. Corrective action: contacted manufacturing for inspection on 08/20/2021 to have dispenser checked. Contact health inspector once completed. Use sanitizer testing kits for warewash daily to ensure chlorine at proper solutions.

Olympia Square SubShop - 3430 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/19/2021 0 0 0 Sliced ham, ch top 39 degrees F
Cheese, ch 37 degrees F
Sanitizer 200-300 ppm Quat

No violations noted at time of inspection

Chipotle Mexican Grill - 5116 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/19/2021 0 0 0 Mashed beans, steam table 167 degrees F
Shredded lettuce, counter wells 38 degrees F
Cheese, walk in 37 degrees F
Sanitizer 300 ppm Quat

No items noted at time of inspection

Los Tulenos - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/13/2021 10 3 13 #06- Adequate Handwashing Facilities
#30- Proper Thawing Methods Used
Meat/beans, Hot Hold 140-160 degrees F
Beans/meat/cheese/eggs, 3 door Cold Hold 39-41 degrees F
Tomatoes/cheese, Prep Cold Hold 41 degrees F
Salsa, Small Homestyle Cold Hold 40 degrees F
Oven, hot hold 137 degrees F

#6: Non food items in hand wash sink. the hand wash sink must be kept empty and available at all times. Remove items. CDI

#30: Food thawing at room temperature. Thawing must occur under cold running water or refrigeration. Move to cold hold unit. CDI

Park Side Cafe', The - 1909 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 8/13/2021 10 0 10 #21- Proper Cold Holding Temperatures
Tofu patties, walk in 45 degrees F
Soup #1, hot holding 135 degrees F
Soup #2, hot holding 135 degrees F
Salsa, walk in 40 degrees F
Warewash chlorine, 100 ppm
Quat sanitizer bucket, 300 ppm

#21: Tofu patties observed t 45 degrees F in walk in refrigerator. Corrected onsite: lid removed to allow tofu to cool back down below 41 degrees F

Eagan's Westside Drive In - 1420 West Harrison

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/13/2021 5 5 10 #02- Food Worker Cards Current
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Tomato, 2 door fridge 40 degrees F
Tomato, prep table 38 degrees F
Hamburger, cooking 169 degrees F
Arc Air, 2 door 34 degrees F
Sanitizer (chlorine) bucket, 200 ppm

#2: Multiple expired Food Worker Cards. Corrective action: Have all FWC renewed within 14 days or before next shift.

#41: Did not have sanitizer testing strips for chlorine solution. Corrective action: Have sanitizer test strips purchased for sanitizer solution.

Left Bank Pastry - 1001 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 8/11/2021 25 0 25 #19- No Room Temperature Storage
Milk, 2 door cold hold 37 degrees F
Eggs/pastries/cheese, 6 door cold hold 40 degrees F
Meat/milk/cheese, 3 door cold hold 38 degrees F
In use sanitizer 200 ppm

#19: Croissant with cheese & ham and cheese left out at room temperature. All TCS foods shall be kept hot, cold, or use a 4 hour time as a control method. Cool or discard croissants and update me on future plans (email).

Starbucks - 340 SE CLEVELAND AVE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/11/2021 0 0 0 Sandwiches/milk, various single door cold hold 36-38 degrees F
Sandwiches/milk, 2 door cold hold unit 37 degrees F
In use sanitizer bucket, 200-300 ppm

No violations noted at time of inspection

Lemon Grass Restaurant, The - 212 4th Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/10/2021 70 10 80 #05- Proper Barriers Used To Prevent BHC
#06- Adequate Handwashing Facilities
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
#33- Potential Food Contamination Prevented
Produce/meat, walk in 39 degrees F
Leafy greens, half & half, True Glass door cold hold, 45 degrees F
Meat/Tofu, 2 door True unit, 40 degrees F
Meat/produce, prep cold hold 40 degrees F
Rice, rice hot hold 137 degrees F
Tofu, cooked tofu (room temp), 70 degrees F

#5: Employee prepared ready to eat foods with bare hands. There must be no bare hand contact with RTE foods. Discard food and wear gloves going forward. CDI

#6: One hand wash sink missing paper towels; another completely blocked. All hand wash sinks shall be easily accessible and stocked with soap and paper towels. Stock and clear path for hand wash sink.

#19: Tofu sitting at room temperature. TCS foods shall be kept hot (135 degrees F or above) or cold (41 degrees F or below) at all times. Move tofu to cold hold. CDI

#21: True glass door cold hold holding temps at 45 degrees F. Foods shall be cold held at 41 degrees F or below. Adjust thermostat and fix door that won't properly close.

#23: Consumer advisory missing from menu (fried rice). All foods that are served undercooked shall be denoted by an * and linked to a consumer advisory on that page, correct when menu next printed.

#32: Back screen door broken; evidence of pest infestation. Rescreen back door and dispose of contaminated product.

#33: Observed used mop in prep sink. Prep sink is for defrosting and washing produce, not for mop wastewater. Remove. CDI

Re-Inspection:

Re-InspectionDate: Aug 23, 2021 Results: Produce, sliding glass cold hold, 41 degrees F
Tofu, 2 door cold hold, 41 degrees F

All items from previous inspection have been corrected.

#5: Observed food workers wearing gloves and changing them when needed.

#6: Hand wash sink was made available and adequately stocked.

#19: Tofu (cooked) has been moved to cold hold. Properly cooled and cold held rather than previously noted room temp storage.

#21: Sliding glass cold hold is holding proper temperature. Door is still broken, however part is ordered and temporary system is adequate for keeping the door closed.

All eggs are cooked in dish it is prepared in, and reaches 145 degrees F or above. Will confirm during routine during routine inspection going forward.

#32: Screen door is fixed. Lids were purchased for sugar & flour preventing contamination.

#33: Mop adequately stored.

Great job addressing previous issues. Continue to monitor for pets and properly train food workers regarding bare hand contact.

Dingey's - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Unit 8/6/2021 0 0 0 Tomatoes/cheese, 3 door cold hold, 40 degrees F
Chowder, back room hot hold, 140-160 degrees F
Chowder, front hot hold, 150 degrees F
Lettuce/tomatoes/meat, front prep cold hold, 41 degrees F
Sanitizer, 200 ppm
Fish, cooking temp, 165 degrees F

No violations noted at time of inspection

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/6/2021 25 0 25 #17- Proper Hot Holding Temperatures
Mushrooms, hot held 107 degrees F
Onions, 142 degrees F
Tomatoes, walk-in 38 degrees F
Hamburger patty (cooking), 172 degrees F
Tomatoes, sliced (prep table), 36 degrees F
Lettuce, walk-in 38 degrees F
Sanitizer (Quat), 3 comp sink 300 ppm

#17: Mushrooms at 107-115 degrees F in hot holding unit. Corrected onsite: mushrooms reheated above 165 degrees F per reconditioning and destruction guidance for foods hot held between 70-129 degrees F <2 hours. Reheated temp: 178 degrees F.

Phoebe's - 1800 COOPER POINT RD SW STE 13

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/6/2021 0 0 0 Sandwiches, 2 door 40 degrees F
Merchandizer (Leader), 40 degrees F
Merchandizer (Leader), sandwiches, 40 degrees F
Freezer (Dough), -3 degrees F
Sanitizer (Quat) bucket, 200 ppm

No violations noted at time of inspection

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/6/2021 5 0 5 #02- Food Worker Cards Current
Lettuce/shrimp, 2 door cold hold 40 degrees F
Curry/rice, various hot hold, 150-180 degrees F
Sanitizer in 3 comp, 100-200 ppm
Chicken curry, cooking temp 196 degrees F

#2: One food worker card missing and one expired. All employees must have valid FWC's readily available during the inspection. Renew or take test.

Boulevard Tavern - 2221 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/3/2021 35 5 40 #05- Proper Barriers Used To Prevent BHC
#09- Proper Washing of Fruits and Vegetables
#34- Wiping Cloths Properly Used, Stored
Cream, walk in cold hold 41 degrees F
In use sanitizer, sanitizer bucket >200 ppm
Dishwasher sanitizer, dishwasher 50-100 ppm

#5: Bare hand contact with limes & lemons while cutting. No barehand contact shall occur with ready to eat foods (RTE). Use gloves when handling food that goes into drinks. CDI gloves put on.

#9: Limes & lemons not washed prior to cutting or serving. Produce must be washed prior to cutting or serving. Wash produce in sanitized compartment at 3 comp sink.

#34: In use sanitizer above 200 ppm. Sanitizer should be between 50-100 ppm. Dilute with water. CDI

Sweetlee's Ice Cream -

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 8/1/2021 30 8 38 #04- Hands Washed As Required
#22- Accurate Thermometer Provided for PHF
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Coffee top shelf refrigerator, 34 degrees F
Milk counter height refrigerator, 40 degrees F

#4: Employee, wash, gloved hands in hand sink. Property wash hands as required when required, rewash hands. CDI

#22: Thin top thermometer absent. Provide and use to take food temps.

#38: Scoops stored in standing water of 86 degrees F. Properly store at or below 41 degrees F, above 135 degrees F or at room temp changing every 4 hours or sooner.

#41: Tops rinsed above dirty dishes in second compartment. Prevent potential contamination. Rise in clean basin. CDI

Note #32: Ensure all gaps are sealed as part of integrated pest management.

Olympita - No commissary

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 7/31/2021 55 5 60 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#34- Wiping Cloths Properly Used, Stored
Hummus, prep unit top 39 degrees F
Diced, tomatoes, prep unit top 64 degrees F
Shredded cabbage, prep unit top 67 degrees F
Shredded cabbage, prep unit bottom 64 degrees F
Greek yogurt, refrigerator 39 degrees F
Gyro meat, 142-149 degrees F after sliced

#6: Inadequate hand washing sink. Sink basin used to store dirty wares.

#19: Cooked potato, fry wedges 117-134 degrees F on counter. Maintain 135 degrees F or greater or 41 degrees F or lower or use TAC. CDI - TAC.

#21: PHF/TCS in prep unit greater than 41 degrees F. Maintain PHF/TCS at or below 41 degrees F.

#22: Thermometer not used to evaluate. Use to evaluate required food temps.

#2: FWC absent. Ensure available upon request.

#34: Sanitizer not made of time of inspection.
Ensure made before.

Re-Inspection:

Re-InspectionDate: Aug 24, 2021 Results: Re-inspection from 07/31/2021, 60 pts, 55 red

Upon re-inspection observed no repeat red violations.

#2: Observed valid FWC
#6: Observed proper handwashing facilities
#19: No room temp storage observed
#21: Observed proper TCS food temperatures
Cabbage, prep unit top 37 degrees F
Cabbage, prep unit bottom 38 degrees F
Diced tomatoes, prep unit top 36 degrees F
Hummus, upright 1 door 37 degrees F
Chicken (raw), 40 degrees F
#22: Observed accurate thin thermometer
#34: Observed proper sanitizer

Note: Ensure food prep occurs in clean sink without dirty dishes. Reviewed chicken on vertical broiler cook process, verified to be correct. No consumer advisory for chicken permitted.

Uncle Pete's Family BBQ LLC - 4520 Intelco Lp SE- Commissary

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 7/31/2021 0 0 0 Pulled pork, hot hold 176 degrees F
Mac n Cheese, oven 178 degrees F
Beans, refrigerator 39 degrees F
Cole slaw, refrigerator 39 degrees F

No violations noted at time of inspection

Little Caesars - 704 TROSPER RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/29/2021 5 0 5 #02- Food Worker Cards Current
Pepperoni, slices, prep line 40 degrees F
Bacon bits, 40 degrees F
Marinara sauce, walk in 41 degrees F
Sanitizer, Quat 3 comp sink, 400 ppm
Pizza, hot box 168 degrees F
Pizza, cooked 202 degrees F

#2: One Food Worker Card missing and one expired. Corrective action: have expired FWC renewed before food workers next shift. FW cannot work with foods on expired card. Email renewed and missing FWC to inspector.

Fujiyama - 2930 Capital Mall Drive

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/29/2021 30 0 30 #02- Food Worker Cards Current
#16- Proper Cooling Procedures
Rice, walk-in, cooling at 12+ hours, 49 degrees F
Beef, steak, refrigerator 38 degrees F
Shrimp, prep table 39 degrees F
Rice, walk-in, cooling at 12+ hours, 47 degrees F
Chicken, refrigerator, 37 degrees F
Warewash, chlorine 100 ppm

#2: Multiple Food Worker Cards (FWC) from unapproved source, must be valid Washington State FWC's. Corrective action: Have cards renewed and email to inspector. Expired/incorrect card holders cannot handle food, have sent to email on card.

#16: Observed rice cooling in walk in from night shift, per staff member, with temperatures between 47 and 49 in each bin. Corrected onsite: Rice was destroyed per DOH food reconditioning and destruction guidance for foods cooling between 46 and 55 degrees F greater than 8 hours.

Notes: Observed staff in process of handling foods prior to hand washing, action was corrected and staff educated on when to wash.

All refrigeration units keeping foods well below 41 degrees F

Discussed food reconditioning and destruction guidance.

Honey Baked Ham & Café - 2915 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 7/29/2021 0 0 0 Tomato, sliced prep table 37 degrees F
Pork, pulled prep table 41 degrees F
Walk in, ambient 29 degrees F
Soup #2, hot hold 140 degrees F
Soup #1, hot hold 140 degrees F
Sanitizer, Quat bucket 400 ppm

No violations noted at time of inspection

Jimmy John's - 1200 Cooper Point Ste 410

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/27/2021 5 0 5 #02- Food Worker Cards Current
Tomato, sliced, prep line #1, 41 degrees F
Lettuce, shredded, prep line #1, 40 degrees F
Turkey, sliced, prep line #1, 38 degrees F
Tomato, sliced prep line #2, 40 degrees F
Tuna, walk in 39 degrees F
Sanitizer, 3 comp sink, chlorine 100 ppm

#2: Valid Food Worker Cards required for all food workers: multiple Food Worker Cards not from approved source. Corrective action: have all FWC renewed to meat chapter 69.06 RCW. Provide renewed FWC to Health Authority.

Teriyaki Delight - 855 Trosper Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/27/2021 25 3 28 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#37- In-use Utensils Properly Stored
Beef marinating, walk-in 44 degrees F
Beef, prep table, 38 degrees F
Rice, rice cooker, 192 degrees F
Chicken, grilled 185 degrees F
Sanitizer bucket, chlorine 200 ppm-100 ppm
Sanitizer, warewash, chlorine 100 ppm

#2: Missing all FWC for staff. Corrective action: have all food worker cards onsite and sent in to health authority.

#6: Handsink blocked by tool box. Corrected onsite: equipment moved to allow access to hand sink.

#21: Beef and chicken marinating in walk-in between 42-44 degrees F. Corrective action: Keep walk-in door closed, if foods do not lower to 41 degrees F or below, walk-in temperature shall be adjusted to reduce internal temperature.

#37: Rice paddle and scoop utensil stored in water at 64 degrees F. Corrected on-site: utensils in use must be stored in water below 41 degrees F or greater than 135 degrees F or clean surface food/food cooking equip0ment cleaned and sanitized per food code requirements.

Zoe Juice Bar - 1851 STATE AVE NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/27/2021 0 5 5 #34- Wiping Cloths Properly Used, Stored
Tomato, sliced 2 door cooler, 41 degrees F
2 door reach in Supera, 36 degrees F
2 door cooler, 40 degrees F
Sanitizer, 3 comp corrected, 0 ppm to 200-300 ppm

#34: Sanitizer in 3 comp sink tested at 0 ppm Quat solution. Corrected onsite: sanitizer solution drained and compartment refilled and tested between 200-300 ppm

Freshii - 1200 COOPER POINT RD SW STE 200 PMB 400

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/26/2021 10 0 10 #21- Proper Cold Holding Temperatures
Beans, hot held, 135 degrees F
Tomato, diced (prep line) 41 degrees F
Rice (rice cooker, 135 degrees F
Tofu, walk in 40 degrees F
Chicken, chipotle, prep line table 49 degrees F
Sanitizer, Quat bucket 300 ppm

#21: Chicken placed in walk in for reconditioning to 41 degrees F before placed in cold holding.

Proper thawing method, need to ensure food completely submerged under running water.

Jack in the Box #8319 - 1635 Mottman Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/26/2021 0 0 0 Egg, cooler 41 degrees F
Ham, cooler 41 degrees F
Sausage, hot hold 135 degrees F
Beef, patty, hot hold 135 degrees F
Walk-in, ambient 38 degrees F
Sanitizer, Quat bucket, 300 ppm

No violations noted at time of inspectio

Subway - 5900 Littlerock Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/26/2021 10 0 10 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Tomato, sliced in prep line 40 degrees F
Turkey, sliced in prep line 43 degrees F
Chicken, shredded 44 degrees F
Ham, sliced in prep line 41 degrees F
Meatballs, hot held 135 degrees F
Sanitizer, Quat 3 comp sink 300 ppm

#21: Turkey & chicken above 41 degrees F between 43-44 degrees F. Corrected onsite: food placed in walk in for reconditioning to 41 degrees F or below.

#2: Two expired Food Worker Cards for Food Establishment. Have both FWC renewed and confirmed by EHS prior to next shift for staff. Email to inspector.

Basil Leaf Restaurant - 235 Division Street NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/22/2021 0 0 0 Rice, rice cooker 200 degrees F
Tofu, 1 door cooler, 35 degrees F
Beef, prep table, 40 degrees F
Chicken, 2 door refrigerator 40 degrees F
Sanitizer bucket, Quat, 300 ppm

No violations noted at time of inspection

Iron Rabbit - 2103 Harrison Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/22/2021 0 0 0 Tomato, sliced, walk in 40 degrees F
Tomato, sliced, prep line 41 degrees F
Sanitizer (Quat) bucket, 400 ppm

No violations noted at time of inspection

Ranch House BBQ, LLC - 10841 Kennedy Creek Rd SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/22/2021 0 0 0 Beef, ribs, hot box 148 degrees F
Pork, pulled, hot holding 135 degrees F
Brisket, hot holding, 145 degrees F
Tomato, sliced prep table, 39 degrees F
Chicken, walk-in, cooling, 41 degrees F
Sanitizer, bleach/chlorine 100 ppm

No violations noted at time of inspection.

Pho 102 - 5765 LITTLEROCK RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Full Service 7/14/2021 15 10 25 #06- Adequate Handwashing Facilities
#14- Raw Meats Away from RTE Food; Species Separated
#37- In-use Utensils Properly Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Tomatoes, sliced prep table #2, 40 degrees F
Lettuce, shredded prep table #1, 41 degrees F
Cabbage, shredded prep table #3, 40 degrees F
Rice, cooking in 2" pan, 100 degrees F
Sanitizer bucket, chlorine 100 ppm
Warewash 50 ppm

#6: No drying provisions at hand wash sink near cashier station. Corrected onsite: drying provisions placed at hand sink.

#14: Raw beef stored over RTE (ready to eat) foods in walk in Corrected onsite: raw animal food separated

#37: Rice paddle stored in water. Corrected onsite: paddle washed, rinsed and sanitized and placed on ice.

#41: Incorrect test kit for sanitizing solutions in use. Corrective action: purchase chlorine test strips for sanitizers.

#48: No hand wash signage in restrooms. Corrective action: have hand wash signage placed in visible location in restrooms.

Pho & Baguette - 555 TROSPER RD SW Suite 104

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/14/2021 0 5 5 #34- Wiping Cloths Properly Used, Stored
Beef, prep table #1, 39 degrees F
Beef, shredded, 2 door fridge 40 degrees F
Beef, cooking 156 degrees F
Rice, 190 degrees F
Sanitizer, chlorine 0 ppm (remade 100 ppm)

#34: Sanitizer at 0 ppm. Corrected onsite: remade solution to 100 ppm

Pizza Hut / Wingstreet - 205 Kenyon Rd NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/9/2021 0 0 0 Chicken, shredded, prep table 40 degrees F
Tomatoes (diced), prep table 38 degrees F
Ham, walk in 40 degrees F
Sanitizer, Quat 200 ppm

No violations noted at time of inspection

Heyday Café - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/9/2021 0 0 0 Chicken/marinera, hot hold steam table 170-180 degrees F
Meat, 2 door cold hold 40 degrees F
Eggs/cheese/produce, prep cold hold 39 degrees F
Gravy, hot hold 180 degrees F
Produce/meat, 2 door glass cold hold 39 degrees F
Eggs, cooking temp 180 degrees F

No violations noted at time of inspection

Pithos Gyros - 700 CAPITOL WAY N #7

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/9/2021 5 5 10 #21- Proper Cold Holding Temperatures
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Meat/produce, Traulsen cold hold 44 degrees F
Meat/potatoes, steam table 160-170 degrees F
Produce/cheese, prep cold hold 38 degrees F

#21: Food in Traulsen cold hold above 41 degrees F. Must be 41 degree F or below. Adjust thermostat.

#42: Sanitizer bucket reading 0 ppm, should be between 50-100 ppm, remake. CDI

El Sarape II - 955 Black Lake Blvd SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 7/8/2021 10 0 10 #21- Proper Cold Holding Temperatures
Tomatoes, diced, prep line cooler 44 degrees F
Pico de gallo, prep line cooler 43 degrees F
Chicken, prep line hot hold 140 degrees F
Beef, 158 degrees F
Beans, prep table 140 degrees F
Chicken, walk in 40 degrees F

#21: Diced tomatoes on top prep station at 44 degrees F and Pico de Gallo underneath at 48 degrees F. Corrective action: closed lid to keep cold air in and lowered temperature of machine.

Kentucky Fried Chicken - 5110 Capitol Boulevard

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/8/2021 0 0 0 Chicken, thigh hot box #1: 135 degrees F
Chicken, thigh hot box #2: 162 degrees F
Chicken, wing hot box #3: 156 degrees F
Chicken, thigh deep fryer: 191 degrees F
Coleslaw, prep table 41 degrees F
Walk in 40 degrees F

No violation noted at time of inspection

I.talia Pizzeria - 2505 4th Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/2/2021 0 0 0 Chicken, shredded, walk in 37 degrees F
Lettuce, walk in, 39 degrees F
Tomato, sliced, pizza cooler 39 degrees F
Chicken, shredded, prep line table, 38 degrees F
Sanitizer, bleach spray bottle >200 ppm (for non food contact surfaces)

In walk in hot foods placed on top of cold foods, ensure hot food placed on cooling rack or away from cold held foods to prevent rise in temperature.

No violations noted at time of inspection

Evergreen Cafe & Gyros - 2413 Harrison Avenue NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/1/2021 35 0 35 #19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
Schwarma, counter top 88 degrees F
Lettuce, romaine, prep-table 69 degrees F
Schwarma, 2 door cooler 41 degrees F

#19: Schwarma held at room temperature at 58 degrees F. Corected onsite: reheated and place din refrigerator to cool below 41 degrees F for cold holding.

#21: Romaine lettuce at 69 degrees F. Corrected onsite: lettuce placed under prep table to cool below 41 degrees F

Samayra Coffee Co - 1500 COOPER POINT RD SW Suite 630

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/1/2021 0 0 0 Milk, cooler 39 degrees F

No violations noted at time of inspection

Starbucks Coffee Company - 1301 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/1/2021 10 0 10 #21- Proper Cold Holding Temperatures
Milk, 2%, 2 door, 49 degrees F
Milk, prep line cooler, 46 degrees F
Soup egg, food cooler, 40 degrees F
Bacon/egg sandwich, food cooler, 40 degrees F
Sanitizer, Quat 300 ppm

#21: Milk above 41 degrees F in three coolers. Recommend reducing exposure outside cooler and keeping doors closed to keep below 41 degrees F Corrected onsite: thermostats adjusted to lower cooler temperatures. Train staff to keep doors closed and place milk in cooler immediately after use.

Aya Sushi Restaurant - 1500 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/30/2021 75 0 75 #05- Proper Barriers Used To Prevent BHC
#17- Proper Hot Holding Temperatures
#19- No Room Temperature Storage
Chicken, sliced, prep table 77 degrees F
Shrimp, deep fried, counter <135 degrees F
Rice (cooling), counter >135 degrees F
Tofu, prep table 41 degrees F
Crab, walk in 40 degrees F
Lettuce, walk in 41 degrees F
Lettuce (shredded), prep table 40 degrees F

#5: Observed food worker contact ready to eat (RTE) foods with bare hands. Corrected onsite: proper use of equipment/utensils/barriers when contacting RTEs. Contaminated RTE food discarded.

#17: Chicken held below 135 degrees F at 77 degrees F and at room temperature. Corrected onsite: food discarded, use of equipment and hot holding methods discussed along with time as a control options.

#19: Observed deep fried shrimp below 135 degrees F with no time or temperature controls. Discussed time as a control requirements for T/TCS Foods. Corrected onsite: Food discarded, will have time monitoring approved for use in future.

Re-Inspection:

Re-InspectionDate: Jul 08, 2021 Results: Re-inspection

#5 (corrected) Barriers used, no barehand contact with ready to eat foods observed. Staff wearing gloves during food preparation.

#17 (corrected) Foods will note be hot held as previously observed, time as a control will be used.

#19: (corrected) Time to be used for control, written plan on wall with times to discard foods at four hours.

All violations remain corrected.

Baskin Robbins #4306 - 3010 Harrison Avenue W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/30/2021 0 0 0 Ice cream #1: prep line , <20 degrees F
Ice cream #2: prep line,<20 degrees F
Sanitizer, bleach 200 ppm
Atosa refrigerator, 34 degrees F
2 door freezer, -2 degrees F
Freezer, walk in -8 degrees F


No violations noted at time of inspection

Jay's Farmstand - 4315 Harrison

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/29/2021 10 0 10 #21- Proper Cold Holding Temperatures
Milk, stacked (walk in) 59 degrees F
Walk in (inside) 55 degrees F

#21: T/TCS Foods (milk cartons and trail mix) held above 41 degrees F between 41-55 degrees F. Per DOH guidelines, food shall be reconditioned to below 41 degrees F if held under 12 hours at this temperature. Corrected onsite: foods moved to new cold holding unit to cool below 41 degrees F.

Starbucks #10795 - 315 Cooper Point Road NW #110

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Heat and Serve 6/29/2021 5 0 5 #21- Proper Cold Holding Temperatures
Milk, bar 1, 44 degrees F
Milk, 42 degrees F
Sanitizer, Quat 200 ppm
Bacon/egg sand, prep station 135 degrees F
Sous eggs, prep cooler 39 degrees F

#21: Two milk containers above 41 degrees F corrected onsite. Temperature adjusted.

Starbucks #3372 - 5312 Littlerock Road Suite 104

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/28/2021 0 0 0 Sausage/egg sandwich, cooler #1, 40 degrees F
Sous egg, cooler front #2, 41 degrees F
Freezer, 0 degrees F
Cold brew, cooler 2 door internal 41 degrees F
Sanitizer Quat bucket 300 ppm

No violations noted at time of inspection

Madeline's Bavarian Wurst - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/25/2021 35 0 35 #17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
Grilled onions, stove hot hold 115 degrees F
Sausage patties, grill hot hold 100 degrees F
Tomato/cheese, in use cold hold (ice) 41-46 degrees F
Meat/eggs, under counter cold hold 40 degrees F
Eggs/cheese, backstock cold hold 39 degrees F
Sanitation bucket, 150 ppm

#17: Multiple items below 135 degrees F, hot hold items shall be held at 135 degrees F or above. Rapidly reheat to 165 degrees F prior to holding at 135 degrees F. CDI

#21: Ice cold hold items between 41-46 degrees F. Cold held items shall be 41 degrees F or below. Surround product with ice and monitor. CDI

Paella Pro - 700 CAPITOL WAY N

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/25/2021 10 5 15 #21- Proper Cold Holding Temperatures
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Paella, upright cold hold #1, 48 degrees F
Paella, hot hold 155 degrees F
Meat, upright cold hold #2, 39 degrees F
Sanitizer >200 ppm

#21: Cold hold #1 was 48 degrees F. All cold hold foods must be 41 degrees F or below. Remove TCS Products and adjust thermostat/service unit. CDI

#42: Sanitizer for food contact surfaces greater than 200 ppm. Dilute to 50-100 ppm. CDI

Teriyaki Japan - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/24/2021 0 0 0 Rice, hot holding 168 degrees F
Chicken, cooked grill 138 degrees F
Chicken, drawer #1 38 degrees F
Beef, drawer #2 39 degrees F
Cabbage, walk in 37 degrees F

No violations noted at time of inspection

Charley's Grilled Subs - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/24/2021 10 0 10 #21- Proper Cold Holding Temperatures
Tomato, sliced prep table 49 degrees F
Lettuce, prep table 47 degrees F
Chicken, prep table 2 38 degrees F
Sanitizer Quat bucket 200 ppm
Walk in 38 degrees F
Turkey, prep table 2 37 degrees F

Monitor prep table for temperature throughout the day. If temperature does not stay below 41 degrees F move to walk in and use time as a control for safety until fixed. Method to be discussed with active manager.

#21: Tomatoes in prep table at 49-50 degrees F, thermometer shown at approximately 45 degrees F. Two (x2) cases of tomatoes prepared on 06/23/2021 at 49 degrees F and held over 24 hours, tossed. Corrective action: T/TCS Foods moved to walk in to cool below 41 degrees F. Have equipment fixed to hold temp below 41 degrees F.

Cinnabon - 625 BLACK LAKE BLVD SW Suite 9019

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/24/2021 0 0 0 Milk, prep cooler 38 degrees F
Sanitizer bleach 100 ppm

No violations noted at time of inspection

Braganza Tea - 625 Black Lake Blvd #J16

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Specialty Drinks 6/24/2021 10 0 10 #21- Proper Cold Holding Temperatures
Milk, merchandizer 50 degrees F
Merchandizer, 43 degrees F
Sanitizer, chlorine 50 ppm

#21: Milk above 41 degrees F, one at 50 degrees F. Monitor machine and cooler temperature. Corrective action: if T/TCS
Foods (milk) cannot be maintained below 41 degrees F have reconditioned and moved to new cold holding unit. Food shall be tossed and destroyed if between 45-50 degrees F after 4 hours.



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