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Food Safety - Inspections Lookup
Safeway #1503 - 520 Cleveland Avenue
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment - Deli |
4/12/2021 |
0 |
0 |
0 |
|
Chicken, walk in 38 degrees F
Salads, display cold hold 37-39 degrees F
Chicken/fries, display hot hold 150-180 degrees F
Chicken, cooking temp 185 degrees F
No violations noted at time of inspection |
AFC Sushi @ Safeway #1503 - 520 CLEVELAND AVE SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/9/2021 |
0 |
0 |
0 |
|
Rice, RTS (acidified rice), 86 degrees F
Crab/salmon, cold hold (prep), 33-35 degrees F
Salmon, ambient cold hold 36 degrees F
No violations noted at time of inspection |
Arco AM/PM 7035 - 2601 YELM HWY SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Deli |
4/9/2021 |
0 |
0 |
0 |
|
Corn dogs/burgers, hot hold 140 degrees F
Cheese/yogurt, open air cold hold 38 degrees F
Sandwiches, open air cold hold 37 degrees F
Recent plan review work verified. Mop sink installed and 3 comp properly drained.
No violations noted at time of inspection. |
Safeway #1503 - 520 Cleveland Avenue
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Grocery Stores and Confectioneries |
4/9/2021 |
0 |
0 |
0 |
|
Eggs, open air cold hold 40 degrees F
Milk, open air cold hold 39 degrees F
Meat, open air cold hold 38 degrees F
Cheese, open air cold hold 39 degrees F
No violations noted at time of inspection |
| Meat Market |
4/9/2021 |
0 |
5 |
5 |
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
|
Display cold hold, 33-36 degrees F
Walk in cold hold, 36 degrees F
#42: Quat sanitizer out in bucket and 3 comp. Replace nearly empty bag. Corrected during inspection. |
| Bakery |
4/9/2021 |
0 |
0 |
0 |
|
Cheese, walk in 36 degrees F
Label dump sink "not for hand washing"
No violations noted at time of inspection |
Lime Leaf Asian Fusion - 5730 RUDDELL RD SE Suite B
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/7/2021 |
25 |
0 |
25 |
#19- No Room Temperature Storage
|
Shrimp, top of prep 39 degrees F
Pork, cooked 181 degrees F
100 ppm Chlorine
#19: Cooked rice noodles at ambient temperature storage. Bean sprouts also stored at room temperature cool and drain in refrigeration.
|
McDonald's - 2430 93rd Avenue SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/6/2021 |
0 |
0 |
0 |
|
Crispy chicken, hot hold 157 degrees F
Small hamburgers, hot hold 157 degrees F
Chicken nuggets, cook 189 degrees F
100 ppm chlorine
400 ppm Quat
No violation noted at time of inspection. |
Mayan Family Mexican Restaurant - 4520 Pacific Avenue SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/5/2021 |
30 |
0 |
30 |
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
|
#16: Multiple pans of shredded beef and pork cooling at room temperature. Corrected moved to walk in. Mashed beans cooled in full 2 gallon buckets. Correction.
#21: Third walk in cooler operating at 42 degrees F. Must keep foods at or below 41 degrees F. Adjust setting or have serviced. |
Bangkok Thai Restaurant - 700 Sleater Kinney Road SE Suite C2
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/1/2021 |
5 |
0 |
5 |
#21- Proper Cold Holding Temperatures
|
Par cooked, prep 40-49 degrees F
Surimi, Tofu prep 42-45 degrees F
Rice, 159 degrees F
Chicken, cooked 181 degrees F
100 ppm Chlorine
#21: Foods in prep fridge above 41 degrees F, keep these below 41 degrees F
|
Baskin Robbins #4926 - 4810 YELM HWY SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Grocery Stores and Confectioneries |
4/1/2021 |
5 |
0 |
5 |
#22- Accurate Thermometer Provided for PHF
|
Cream, unit #1 under counter 41 degrees F
500 ppm Chlorine
#22: Under counter unit need thermometer. 7 days to complete. |
La Patrona - 5409 Capitol Boulevard S.
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/1/2021 |
25 |
0 |
25 |
#17- Proper Hot Holding Temperatures
|
Large diced tomatoes, 2 door 38 degrees F
Sour cream, sliced tomatoes prep 39 degrees F
Shredded chicken, steam table 159 degrees F
Dish wash sanitizer 100 ppm Chlorine, contact sanitizer 100 ppm Chlorine
#17: Mashed beans in steam table at 119 degrees F, all 2 inch depths. Must be held above 135 degrees F. Assure fully reheat to 165 degree F and until is properly set to keep foods fully hot. |
Brick on Trosper, The - 709 Trosper Road SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment and Tavern |
3/30/2021 |
15 |
0 |
15 |
#15- Proper Handling of Pooled Eggs
#21- Proper Cold Holding Temperatures
|
Sliced tomatoes, large prep 39 degrees F
Diced tomatoes, small prep 38 degrees F
200-300 ppm Quat
#21: Right hand 3 door prep has foods all at 45 degrees F, must adjust or service to keep foods below or equal to 41 degrees F
#15: Several pitchers of pooled eggs. Only pooled eggs of 4 or more for immediate customer use allowed.
Left side hand wash sink blocked by garbage container. Keep clear at all times. |
Emperor's Palace - 400 Cooper Point Road
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/30/2021 |
0 |
0 |
0 |
|
Par cooked chicken, 2 inch cooler 39 degrees F
Fried fish, hot holding 147 degrees F
Hamburger, cook 163 degrees F
Shrimp, top prep 38 degrees F
100 ppm Chlorine
Frozen shrimp thawing in cold running water
Reviewed cooling procedures
Spring rolls shall be discarded after 2 hours at room temperature holding
No violations noted at time of inspection |
Phoebe's Pastry Cafe on Division - 106 DIVISION ST NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Establishment |
3/30/2021 |
0 |
0 |
0 |
|
Elbow pasta, walk in cooler 60 degrees F
Quiche, display case 41 degrees F
200 ppm Quat
No violations noted at time of inspection |
Arby's #1866 - 2528 Harrison Ave NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/29/2021 |
0 |
0 |
0 |
|
Mashed beans, hot hold 167 degrees F
Diced chicken, hot hold 159 degrees F
Shredded lettuce, TC 38 degrees F
100 ppm Chlorine
No violations noted at time of inspection |
Thuy's PHO LLC - 1001 COOPER POINT RD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/25/2021 |
35 |
10 |
45 |
#06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#33- Potential Food Contamination Prevented
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
|
Shrimp, prep 38 degrees F
#6 Restore hot water supply at hand sink at front counter
#16: Pho broth and cooked noodles must be cooled at 2 inches food depth
#42: No prepared sanitizer in use. Must have prepared and with towels during operation.
#33: Raw meats stored above salad greens in walk in
|
Shipwreck Café - 244 MADRONA BEACH RD NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/16/2021 |
25 |
0 |
25 |
#17- Proper Hot Holding Temperatures
|
Diced tomatoes, top of prep 38 degrees F
Chili, chowder, biscuit gravy, hot hold in well unit 117-123 degrees F
300 ppm Quat
#17: Foods hot held must be 135 degrees F or more. Corrected by reheating to 165 degrees F. |
Koibito Japanese Restaurant - 1707 Harrison Avenue NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/11/2021 |
25 |
0 |
25 |
#16- Proper Cooling Procedures
|
Rice, hot hold 159 degrees F
Fish, sushi cooler 35 degrees F
Tofu, top of prep 37 degrees F
Chicken, walk in 39 degrees F
100 ppm Chlorine
#16: Par cooked chicken cooling at 3 inches. Must be cooled at 2 inches. Corrected and moved to walk in.
Sushi rice under TC: surveyed time logs
Water station, single sink not used for handwashing but for filling water pitchers. Hand sink installed back of kitchen. Filtered water chiller installed. |
Office Bar & Grill - 2030 Mottman Road SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/11/2021 |
0 |
0 |
0 |
|
Sliced tomatoes, top of prep 38 degrees F
Diced chicken, home style fridge 38 degrees F
100 ppm Chlorine, Glass Washer 169 degrees F rinse.
No violations noted at time of inspection.
Will follow up with owners regarding homestyle refrigerator. |
Seventeen51 Restaurant & Bistro at Panorama - 1751 Circle Lane SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/10/2021 |
0 |
0 |
0 |
|
Sliced tomatoes, prep 37 degrees F
Chowder, hot hold 163 degrees F
300-400 ppm Quat
No violations noted at time of inspection |
Buffalo Wild Wings - 1614 BLACK LAKE BLVD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/9/2021 |
0 |
0 |
0 |
|
Sliced tomatoes, grill prep 39 degrees F
Chicken, cook 179-183 degrees F
Chicken, drawers 38 degrees F
Chicken, hot hold 149 degrees F
300-400 ppm Quat
No violations noted at time of inspection |
Sushi House - 2000 BLACK LAKE BLVD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/9/2021 |
0 |
0 |
0 |
|
Diced lettuce, prep top 35 degrees F
Surimi, walk in 36 degrees F
Fish, sushi prep top 35 degrees F
Chicken, hot hold 145-162 degrees F
100 ppm Chlorine
No violations noted at time of inspection |
Hash - 1807 HARRISON AVE NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/3/2021 |
0 |
0 |
0 |
|
Sliced ham, top of prep 37 degrees F
Mashed beans, hot hold 163 degrees F
200 ppm, Quat
Dishwasher sanitizer 100 ppm chlorine
No violations noted at time of inspection |
2 Mile House Pub & Eatery - 4221 Harrison Ave NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/2/2021 |
5 |
0 |
5 |
#21- Proper Cold Holding Temperatures
|
Diced tomatoes, top of prep 38 degrees F
2 door, ambient 36 degrees F
100 ppm Chlorine
#21: Cooled potatoes in walk in at 43-45 degrees F. Must be 41 degrees F or less. Have cooler serviced to keep foods at proper temperature. |
Subway - 1001 COOPER POINT RD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Establishment |
3/2/2021 |
0 |
5 |
5 |
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
|
Sliced tomatoes, prep 37 degrees F
Sliced turkey, cooler 38 degrees F
Meatballs, hot hold 153 degrees F
#42: Dispenser does not produce proper strength, at nearly zero by test paper. Must be 200-400 ppm Quat. Have serviced asap. Utilize your approved peroxide sanitizer until unit is repaired. |
Herfy's Burger - 315 COOPER POINT RD NW STE 102
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/1/2021 |
0 |
5 |
5 |
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
|
Sliced tomatoes, prep 39 degrees F
Hamburger, logs cook 173 degrees F
100 ppm Chlorine
#42: Clean and store funnels for shake blender in dish sink. Store away from hand sink.
Provide a container of sanitizer in kitchen in addition to front of house. |
Olive Garden Restaurant #1448 - 2400 Capital Mall Drive S.W.
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/1/2021 |
0 |
0 |
0 |
|
Chicken, cook 173 degrees F
Pasta, low drawer 40-38 degrees F
Sauces, hot hold 169 degrees F
Soups, 173 degrees F
300 ppm Quat
No violations noted at time of inspection |
Wendy's #111 - 2427 HARRISON AVE NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
2/22/2021 |
10 |
0 |
10 |
#21- Proper Cold Holding Temperatures
|
Hamburgers, cooked 167-173 degrees F
Chicken, hot hold 157 degrees F
Sliced tomatoes, 40 degrees F
300-400 ppm Quat
#21: Diced tomatoes top of pre pat 47-51 degrees F. Must be at 41 degrees F or less. Disposed, unit adjusted. Use iced container if unit continued to use or place tomatoes in other fridge. |
Ramirez To Go - 2400 HARRISON AVE NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
2/22/2021 |
5 |
0 |
5 |
#21- Proper Cold Holding Temperatures
|
Rice, hot hold 159-163 degrees F
Mashed beans, hot hold 161-165 degrees F
100 ppm Chlorine contact sanitizer
#21: Shredded chicken in square 2 quarts at 43 degrees F, covered 4 inches. Previously 2 inch cooled. Adjust unit to keep foods below 41 degrees F. |
Applebee's - 2500 Capital Mall Drive SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
2/19/2021 |
0 |
0 |
0 |
|
Sliced tomatoes, top prep 37 degrees F
Diced chicken, top prep 38 degrees F
Hamburger, cooked 163 degrees F
No items noted at time of inspection |
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 |
2/18/2021 |
0 |
5 |
5 |
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
|
Sliced tomatoes, top of prep 38 degrees F
Hamburger, cooked 172 degrees F
300 ppm Quat
100 ppm chlorine, dish washer
#32: Evidence of vector entry - ceiling of utility room. Continue with pest control operators and owner maintenance. |
AFC Sushi @ Safeway #1619 - 1109 YELM AVE E
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
2/18/2021 |
0 |
0 |
0 |
|
Shrimp, top of prep 34 degrees F
Quat sanitizer at 300-4-- ppm
No violations noted at time of inspection |
Plum Street Subway - 1050 PLUM ST SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
2/16/2021 |
0 |
0 |
0 |
|
Sliced tomatoes, top prep 38 degrees F
Sliced tomatoes, under counter fridge 36 degrees F
Meatballs, steam table 167 degrees F
Contact sanitizer 300 ppm Quat
No violations noted at time of inspection.
Please submit to our department the food flow for hot holding foods. |
Oly Grind, The - 2225 CARRIAGE DR SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment (Espresso) |
2/10/2021 |
0 |
0 |
0 |
|
Milk, 2 door Atosa 37 degrees F
Contact sanitizer 100 ppm chlorine
No items cited at time of inspection |
Olympia Senior Center - 222 N Columbia Street
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
2/9/2021 |
25 |
0 |
25 |
#16- Proper Cooling Procedures
|
Chicken gravy at 2 inches, walk in 37 degrees F
Contact sanitizer 300-400 ppm Quat
Dish was machine sanitizing rinse 170 degrees F
#16: Jambalya cooled from 2/8 at greater than 4 inches depth at 45-42 degrees F. Must be cooled at 2 inch food depth. Corrective action - disposed. Tex-mex cooling at >4 inches at 122-115 degrees F from 10:30. Food must cool to 70 degrees F in 2 hours, to 41 degrees F in additional 4 hours. This product also disposed. |
Inferno's Brick Oven Pizza - 111 Tumwater Boulevard Suite A-110
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
2/8/2021 |
0 |
0 |
0 |
|
Diced tomatoes, top prep 40 degrees F
Cooled chicken, walk in 39 degrees F
Dish wash sanitizer 100 ppm chlorine
Contact sanitizer 300 ppm Quat
No violations noted at time of inspection |
Panda Express #708 - 575 Trosper Road SW Suite A
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
2/8/2021 |
0 |
5 |
5 |
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
|
Shrimp, hot hold 147 degrees F
Rice, hot hold 153 degrees F
Chicken, lower prep 38 degrees F
Sanitizer 300 ppm Quat
#41: No test paper for sanitizer. Must have to
monitor strength of sanitizer. |
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 |
2/3/2021 |
0 |
0 |
0 |
|
Diced tomatoes, front prep 38 degrees F
Diced tomatoes, back prep 37 degrees F
Chopped steak, front hot hold 149 degrees F
Chicken cooked, 165 degrees F
Rice, hot hold 143 degrees F
Sanitizer 300 ppm Quat
No violations noted at time of inspection |
Character's Corner Bar - 6620 Sexton Road NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
1/28/2021 |
0 |
0 |
0 |
|
Hamburger cooked, 187 degrees F
Sliced tomatoes, top of prep 38 degrees F
Soup, hot hold 159 degrees F
Hand wash sink installed
No violations noted at time of inspection |
|
