Environmental Health
Food Safety



Food Safety - Inspections Lookup





Tenino High School Gym Concession - 500 West 2nd Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/6/2018 0 0 0 Single glass door fridge TRUE, hot dog package storage, 29 F
Has stem monitoring therm, reading the same.

Food probe check: 62 F, my TC #18, 60+62 F your 2 bi-metallic dial face therm.

Hot dog in crock pot on hot hold, 187 F
Cheese sauce in crock pot, 153 F

The 3 booth workers had current, valid FW cards. Using Q.A.C. for counter wipes bucket-200-250 ppm storing cloth in bucket between uses. Has Q.A.C. test strips, using gloves and utensils.

Recommend obtaining stainless steel food service / grade (i.e. coved juncture) 16 oz cup container for storage of cheese sauce stirring spatula storage between uses.

Bitter Sweet Chocolates - 513 Washington St SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery & Espresso 12/6/2018 0 0 0 All, Tall cooler, 36 F OK
Gallon Milk, Espresso cooler, 39 F OK

Good, None noted.

Taco Time - 3501 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/5/2018 0 3 3 #43- Nonfood-Contact Surfaces Maintained and Clean
Diced Chicken, steam table, 159 F
Mashed beans, walk-in, 40 F
Shredded lettuce, prep top, 39 F
Contact sanitizer, 200 ppm quat

#43. The screws that attach the handles to the hinged tops of the steam table are again loosened and can fall into food. Tighten and torque these to prevent them from coming out.


#43. Painted interior surfaces of walk-in cooler is pitted, corroded, paint coming off. This shall be repaired and refinished in 180 days.

Megabites - 1500 Jefferson, Suite 201

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/28/2018 0 0 0 Hot bar, Tall 2-door macaroni, 38 F OK
Hot bar, under counter fridge, cheesecake, 34 F OK
Open top 3-door cooler, ham, 41 F OK
Ambient, 39 F Ok

Good, None noted.

BITS - 903 ROGERS ST NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/27/2018 15 10 25 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
Tempeh, salad bar, 45 F
Chicken (cooked), salad bar, 44-45 F
Hard boiled eggs, salad bar, 55-57 F
Yogurt, 2-door prep unit (top), 40 F
Yogurt, 2-door prep unit (bottom), 41 F
Sliced tomatoes, sandwich prep unit, (bottom), 44-45 F
Cream Cheese, sandwich prep, top, 46-47 F
Soup, walk-in, 40 F
Soup, steam well hot hold, 171 F



#2. PIC unable to produce food worker cards for employees during inspection.
All employees must obtain a valid food worker card within 2 weeks of hire, and physical copies must be available during inspections.
Correction: Obtain hard copies within 2 weeks (for ALL employees).

#21. REPEAT: Several potentially hazardous foods above 41 F on salad bar and in 2-door sandwich prep. Chicken and tempeh at 44-45 F, hard boiled eggs at 55-57 F and mixed cut greens at 43-44 F on salad bar. Cream cheese at 46-47 F and sliced tomatoes at 44-45 F in sandwich prep cooler. Potentially hazardous foods must be held at 41 F and below.
Correction: Hard boiled eggs voluntarily discarded, all other items moved to walk-in to chill. Adjust units or have serviced, monitor temperatures.

#33. REPEAT: Raw egg in glass bowl stored on top of beer keg in walk-in. Various food items in dry storage area directly on floor. Foods must be protected from possible contamination during storage. Raw animal proteins must be stored below and away from ready to eat foods, dry foods must be stored at least 6" off the floor.
Correction: Egg removed, move dry food onto shelves.

#34. REPEAT: Wiping cloths stored on counter top.
Wiping cloths must be stored in sanitizer when not in use.
Corrected: Cloth moved.

NOTE #19. Quinoa on counter top at 69 F prepped for PIC school potluck (per PIC). Food not actively being prepped during inspection. Room temperature storage of potentially hazardous foods in retail food establishments is strictly prohibited, to prevent microbial growth. Foods prepared for personal use must be limited to employee food ONLY (while on shift). It is strongly suggested this food not be served for ANY purpose, personal or otherwise.

NOTE: Monitor salad bar unit temperatures frequently while food is out. Adjust or repair unit if necessary.

Sampan Restaurant - 922 Hensley St NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/26/2018 25 22 47 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#34- Wiping Cloths Properly Used, Stored
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Lettuce mix, prep table top, 62 F
Fried rice, prep table bottom, 67 F
Teriyaki chicken, prep table bottom, 48 F
Rice, merchandiser, 40 F
Gravy, walk-in, 40 F
1/2 & 1/2 , bar under counter unit, 40 F

#6. Inadequate hand washing facilities:

1) Hand sink in rear food prep area greater then 25 feet from main food prep around corner (40 ft) in residential cabinet.

2) Sink in previously used sushi bar not in use.

3) Food scraping basin of dish machine used as hand washing with hand soap dispenser installed.
Correction:

1) Install hand sink in main prep area, plans to be submitted by 12/7/18.

2) Clean sink area and make available properly stocked for hand washing.

3) Remove hand soap dispenser near dish machine.

#21. Improper cold holding. All foods in prep unit above 41 F. (PHF: lettuce 62 F, fried rice, 67 F, teriyaki chicken 48 F.
Correction: Ensure potentially hazardous food in cold holding is maintained at or below 41 F. (voluntarily discarded). All Romaine lettuce to be discarded due to recall outbreak.

#22. Thermometers not provided / improperly used. Thermometer absent in prep unit, stem thermometer in packaging.
Correction: Provide and use unit thermometers and their tip probe thermometer/s.

#29. Inadequate equipment for temperature control. Prep table not functioning to maintain required food temps, dorm refrigerator used in commercial application, merchandiser used to store open foods.
Correction:
1). Remove dorm refrigerator today.

2) Repair prep table to maintain PHF at or below 41 F (unit iced -defrosting). Cease use until repaired.

3) Use merchandiser to display bottled / packaged products only.

#34. Sanitizer not made at time of inspection.
Correction: Prepare and maintain sanitizer, changing every 4 hours or sooner, in each food prep area. (Chlorine 50-100 ppm).

#40. Food and non-food contact surfaces not properly constructed. Not cleanable. Foil covering surfaces.
Correction: Remove foil, ensure smooth and easily cleanable surfaces.

#41. Ware washing facilities not functioning to sanitize wares in bar or kitchen ( two machines ), less than 50 ppm in both machines. 3-compartment sink absent- 2-compartment near hand sink.
Correction: Repair dish machines to properly sanitize (50-100 ppm chlorine). Until repaired use 3-compartment system to wash, rinse, sanitize and air dry.
3-compartment sink required, plans for install to be submitted by 12/7/18.

#48. Physical facility not properly maintained and cleaned.
Correction: Thorough cleaning under equipment and of floors / walls / ceiling. Counters to be cleaned with debris removed. Old equipment to be removed / relocated.

NOTE #44. Food Prep sink (2-compartment) improperly plumbed- direct plumbed- requires indirect.

NOTE: # 12 Although Sushi has been removed from menu, special customers still place orders, no fish on site.
Provided parasite destruction example via text.

NOTE: #16. Reviewed cooling methods
Shallow pan method, 2" or less product level, uncovered in walk-in or refrigerator- NOT prep table.

NOTE: Grill placed ON cook station "under " hood.

NOTE: New menu, reduced items, no Romaine lettuce, prep top, discard due to recall.

McDonald's - 6000 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/26/2018 45 0 45 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
Milk, under counter unit, 40 F
Parfait, under counter drawer, 38 F

#4. Improper hand washing. Employee placed blue gloves (new) on without washing hands.
Correction: Properly wash hands as required when required (e.g. before gloves and when changing tasks).

#6. Inadequate hand washing facilities. Restroom hand sink less then 100 F. and metered for less than 15 seconds. (3-5 seconds).
Correction: Repair to provide 100-120 F water for 15 seconds.

#26. Per now product SOP, Red and Green decals required, absent.
Correction: Provide.

New York Vinny's Pizza - 8205 - E MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/26/2018 5 7 12 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Head lettuce, walk-in, 40 F
Chicken wings, hot hold box, 137 F
Prep top, sausage, 40 F
Shredded cheese, prep bottom, 40 F


REPEAT #2: Food worker cards unavailable upon request. 3 of 9 cards valid / available.
Correction: Maintain valid WA FWC available and valid upon request.

#34. Sanitizer, quat, less then 150 ppm in bucket (0 ppm).
Correction: Provide and maintain as required changing every 4 hours or sooner.

#48. Employee restroom absent door lever and vent.
Correction: Provide

RE-INSPECTION REQUIRED for repeat red violations. #2 FWC. $200.00 fee.

Bienvenu Café - L&I Building / 7323 Linderson Way SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/26/2018 0 5 5 #34- Wiping Cloths Properly Used, Stored
Chicken breast, cooled in walk-in, 37 F
Sprouts, top of prep, 38 F
Tuna Salad, top of sandwich prep, 39 F
Navy bean soup, hot hold, 167 F
Dish washing sanitizing rinse, 177 F
Chicken, cooked, 168 F

#34. No sanitizer detected in wiping towels or supply bucket as salad and espresso line. Must be 200-300 ppm quat or 50 ppm chlorine.

#34. Chlorine sanitizer at grill line prepared too strong at > 200 ppm. Must be 50 ppm chlorine. Use test paper to monitor strength.

Ramada Inn - 4520 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 11/26/2018 65 12 77 #01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#29- Adequate Equipment for Temperature Control
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Cream cheese, bowl in ice well, 56 F
Yogurt , bow in ice well, 57 F
Pooled eggs, bowl in ice well, 56 F
Gravy, sterno chafer, 176 F
Eggs, Omelet, electric chafer, 172 F
Cottage cheese, 1-door upright, 36 F

#1. PIC, person in charge, not in compliance with code. Although aware of risks and not meeting requirements / code, conducted food service in violation code requirements.
Correction: Operate food service in compliance with retail food code. (e.g. hand washing / hand sink / temperatures).

#2. food worker card unavailable for PIC. Per PIC, expired.
Correction: Obtain valid WA Food Worker Card by 12/10/18.

#4. Improper / inadequate hand washing. Employee washed hands without soap and for less then required 20 seconds.
Correction: Wash hands with soap and warm water for a minimum of 20 seconds at an approved hand sink.

REPEAT #6: Inadequate hand washing facilities.
1. Hand sink in food prep area "broken", (leak) out of service. Alternate hand sink not designated.
2. Hand sink absent in main food prep area. 3-compartment sink being designated for use until repair of front hand sink (11/27/18). Proper cleaning required between different uses.
3. Hand sink in guest area presents potential food contamination.
Corrections: Repair and provide soap, paper towels and hand wash sign. Install hand sink, review / approval REQUIRED BEFORE install. Provide splash guards or remove or relocate food / equipment outside 18" splash zone.

#21. Improper cold holding. Potentially hazardous foods in cold holding above required 41 F. Cream cheese 56 F, Yogurt 57 F, boiled eggs, 56 F, all in bowls in ice well.
Correction: maintain potentially hazardous foods in cold holding at or below 41 F. Use thermometer to verify temperatures. Ensure iced is to level of product.

#26. Not in compliance with risk, Facility not permitted to cool.
Correction: Cease cooling or change permit.

#29. Inadequate equipment for temperature control.
1) Broken electric chafing dish, using chemical sterno.
Correction: Provide properly working mechanized chafing dish, remove sterno from use.
2) Ice well not properly functioning to maintain required cold hold temperatures.
Correction: Provide mechanized cold holding equipment.
3) Merchandiser door / seal not properly functioning, door not closing.
Correction: Repair / replace.

#41. Thermal test strips not provided. New dish machine improperly installed, absent air gap, dish racks absent, machine not sealed or raised.
Correction: Provide air gap, provide properly draining dish rack, seal or raise dish machine. Provide proper test kit.

#41. 3-compartment sink inadequate. Center basin not large enough to accommodate largest item washed. (Note: Chemical connected, food prep?)
Correction: Provide adequate 3-compartment sink, advance approval required.

#48. Hood above stove not properly functioning. (not in use at time of inspection).
Correction: Repair.

Note: Management to schedule meeting to develop compliance schedule.

RE-INSPECTION REQUIRED.

Washington Center for Performing Arts - 512 Washington Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 11/21/2018 5 0 5 #02- Food Worker Cards Current
Water, "green room cooler", 40 F OK
1/2 & 1/2, Glass door "Pepsi" cooler, 39 F OK

#2. Both health cards (permanent staff that handles bulk box of cookies, for example), expired in September.
Correction: Obtain current cards by December 7, 2018.

Email confirmation, copies of cards by December 7, 2018.

Panorama Restaurant - 1751 Circle Lane SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/20/2018 5 0 5 #21- Proper Cold Holding Temperatures
Sliced tomatoes, cut lettuce, line prep, 38 F
Black beans, steam table, 159 F
Corn, cauliflower, in warmer, 158 F
Contact sanitizer, 200-300 ppm quat.
DW sanitizing rinse, 172 F

#21. Salad prep fridge operating at 45 F. Must be able to keep cut lettuce, cut tomatoes, dressing, at 41 F or less.
Corrective action: Thermostat setting adjusted to lower temperature.

Cajun & BBQ (Sensational Cajun) - 9321 MARTIN WAY E - commisary

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 11/20/2018 0 10 10 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#44- Plumbing Properly Sized, Installed, and Maintained
Shrimp, ATOZA 2-door, 34 F
Hot hold ambient, 141-157 F
Gator, ATOZA 1-door, 37 F
Cat fish, hot bays, 154 F
Lettuce, prep top, 40 F
Boudine, ATOZA, 35 F

Note: Ensure hood is on when equipment is on (e.g. fryer on, hood on)

Note: SOP for buffet required and brunch.

#41. Sanitizer test strips not used, chlorine sanitizer greater than 100 ppm (200 ppm).
Correction: Use test strips to verify proper concentration of sanitizer, chlorine sanitizer to be 50-100 ppm. Remake.

#44. Plumbing not properly maintained. 3-compartment sink cold water turned off due to leak.
Correction: Repair to provide cold water as required.

Drip Espresso Bar LLC - 1018 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/20/2018 0 0 0 Milk, under counter cooler, <40 F ok
Milk Gallon, Tall 2-door 39 F Ok

Note: This was not mentioned in previous inspections. The TALL 2-door cooler has foods (tea, lemons) that are not in sealed containers.
It is out of site of Barista.
To prevent tampering, Lock up cooler when not loading / unloading.

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 11/19/2018 25 3 28 #16- Proper Cooling Procedures
#30- Proper Thawing Methods Used
Contact Sanitizer
DW machine sanitizer

#16. Brown rice in large bowl in 2-door reach-in cooling at depth up to 5 inches. Must cool with food depth of 2 inches. Par-cooked chicken cooling in large bowl with food depth up to 3 inches; in single prep fridge. Again, food depth must be 2 inches.
Corrected: Reduced to 2-inch food depth.

#30. Large bowl of prawns thawed in large bow of water in utility sink. Must thaw under running cold water-in food sink.

Ground Inn - 417 UNION AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Bed and Breakfast 11/16/2018 5 0 5 #02- Food Worker Cards Current
Milk, refrigerator, 40 F OK

#2. Worker has incorrect food handler card.
Obtain current card from WWW.Foodworkercard.WA.GOV.
Obtain card and post copy in kitchen by December 3, 2018

Note: no food preparation for guests at this time.

Airport Shell - 7219 OLD HWY 99 SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 11/16/2018 10 0 10 #06- Adequate Handwashing Facilities
Burritos, HH in hot case, 149 F
Foods, cold hold in merchandiser, 31 F

#6. Hand wash sink in back is blocked from use, miscellaneous items stored in it. Clean out and keep hand sink clear and accessible at all times.

B & B Market - 7706 Old Highway 99 SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/16/2018 0 10 10 #33- Potential Food Contamination Prevented
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Foods in merchandiser, 39 F

#33 & #42, Sliding glass door of hot display case is broken. Glass can further fragment, door can not be properly cleaned. Do not use this case until glass panel door is removed and replaced with whole and intact door.
No foods prepared at this time.

Meconi's Italian Subs - 1018 Capitol Way South

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/16/2018 0 0 0 Chili, warmer, 177 F OK
Hamburger, cooked, 172 F OK
Walk-in, meat chubs, 40 F OK

Note: Per manager, facility will close, re-open Dec. 3rd. Kitchen floor will be refinished, walls painted, new dining room furniture. Fixed equipment will stay (3-comp sink).
I will inspect Tuesday Dec. 4th, after you re-open.

McDonald's - 19734 OLD 99 HWY SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/15/2018 10 0 10 #21- Proper Cold Holding Temperatures
Large hamburgers cooked, 155-190 F
Chicken breast, HH, 161 F
Contact sanitizer, 300 ppm quat.
Scrambled egg products, walk-in, 36 F

#21. Sliced tomatoes, bacon sauce, chopped lettuce, etc., in 2-door counter high at 46-51 F.
This unit must keep foods at or below 41 F.
Corrective action: All foods moved to walk-in cooler. Adjust or service fridge to hold proper temperature.

Rhythm & Rye -

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/15/2018 5 0 5 #02- Food Worker Cards Current
1/2 & 1/2 walk-in cooler, 39 F OK
No perishables, under counter fridge, 39 F OK

#2. REPEAT: Like last year, 2 workers on Schedule have no or expired food worker cards,
Obtain by December 2nd, 2018.
Confirm to inspector when obtained.

Quizno's - 19810 Old Highway 99 Suite 8

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/15/2018 0 0 0 Sliced tomatoes, top of prep, 38 F
Sliced roast beef, top of prep, 32 F
Broccoli cheddar soup, steam table, 181 F
Ham in walk-in, 34 F
Contact sanitizer, 200-300 ppm quat.

No items cited.
Well maintained establishment.

City Picnics - 1111 Washington Street SE (DNR)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/15/2018 10 0 10 #21- Proper Cold Holding Temperatures
Soup 194 F OK
Call inspector when all coolers work.

#21. Behind counter, 2nd 2-door open top cooler (furthest from dining room), all foods 44 F top and bottom.
Adjusted cooler, 41 F is maximum.

#21. Sliding door glass cooler, (closest to dining room), All foods (eggs, cottage cheese) is 48 F, Ice buildup found in chillers. All perishables moved. Do not use until serviced and 41 F or less.

Walmart #3850 - 5900 Littlerock Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 11/15/2018 0 0 0 Potato salad, new deli case, 38 F
Macaroni salad, new deli case, 34 F
Beer, new beer cooler, 38 F

Follow-up inspection on 3 remodel items:

Addition of cold case (where hot case was prior) in deli display area.
Addition of new beer cooler
Replacement of old deli ceiling tiles with vinyl coated ceiling tiles.
Piping above cold case in deli will be covered with stainless steel plate tonight (11/15/18).

Remodel items inspected and approved during inspection.

Abby's South Capitol Bakery and Cafe - 108 SW 22ND AVE 06

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/15/2018 15 0 15 #02- Food Worker Cards Current
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
All coolers (including home style) 41 F or less
Replace home style, ONLY with Commercial Grade, not another home style.

#2. No current food worker cards for workers-obtain current copy of all cards by December 2, 2018, and email confirmation to inspector.

#26. Commercial cooler near espresso machine not working.
Repair or Replace (Commercial only) by January 15, 2019. Email confirmation.

Gringo Maniac - 4525 INTELCO LOOP SE - commissary

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 11/15/2018 0 5 5 #34- Wiping Cloths Properly Used, Stored
Beef cooled at commissary in bag, 37 F
Pork cooled at commissary in bag, 37 F
Diced tomatoes, top of prep, 36 F
Rice, HH, 153 F

#34. Contact sanitizer at inadequate strength. Must be 50 ppm chlorine.
Corrected: Re-made.

Ramirez Mexican Store & Tortilla Factory - 5105 Capitol Blvd Suite C-1

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 11/14/2018 0 0 0 Raw chicken, display case, 38 F
Raw beef, display case, 40 F

No violations observed at time of inspection.

Subway - 5900 Littlerock Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/14/2018 15 5 20 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#34- Wiping Cloths Properly Used, Stored
Milk, merchandiser, 38 F
Soup, steam table, 166 F
Meatballs, steam table, 168 F
Tuna, prep top, 41 F
Tomatoes, prep top, 36 F
Shredded lettuce, 2-door reach-in, 36 F
Meatballs, walk-in, 38 F
Sani-bucket @ 300 ppm QUAT

#6. Food containers observed in hand wash sink basin.
Hand wash sinks are to be used for hand washing ONLY
Corrected: Container removed, discussed usage of sink with PIC>

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

#34. No sanitizer available in front sandwich prep area. Sanitizer of adequate concentration must be available for use at all times food prep is occurring.
Corrected: Sanitizer filled and tested at 300 ppm QUAT.

Ramirez Mexican Store & Tortilla Factory - 5105 Capitol Blvd Suite C-1

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 11/14/2018 0 5 5 #31- Food Properly Labeled
Sour cream, front Pepsi cooler, 38 F
Sour cream, Turbo Air merchandiser, 38 F
Milk, Pepsi cooler, 40 F

REPEAT #31: Tamales made in house lacking proper labels. All foods packaged for retail sale must be properly labeled.
Correction: Provide labels within 90 days. labels must include
Name of food
Ingredients
Quantity of contents
Name and place of business
Any allergens not included in common name of ingredients.

*Provided PIC with copy of regulation from WAC.

Oly Taproom LLC - 312 COLUMBIA ST NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/14/2018 0 5 5 #33- Potential Food Contamination Prevented
Sliced tomato, open top case, 41 F OK
Walk-in cooler, All 40 F OK

#33. Put cardboard box of chip bags on pallet, Etc. to keep 6" off floor. Presently on the floor.
Corrected.

Birds Nest Cafe', The - 1818 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/14/2018 0 0 0 Soup warmer, 161 F OK
Walk-in cooler, 41 F OK

Good, none noted.

Note: Finish FRP finish on freezer door.

Ramirez To Go - 2400 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/13/2018 0 5 5 #31- Food Properly Labeled
Cheese, 2-door prep, 41 F
Ground beef, 4 door reach-in, 39 F
Pico de-gallo, prep top, 40 F
Tamales, freezer, (frozen)
Sour cream, merchandiser, 36 F
Rice, hot hold, 147 F
Sani-bucket @ 200 ppm QUAT

REPEAT #31: Sour cream, misc. sauce and pico de gallo in merchandiser missing labels.
All foods that are packaged must be properly labeled.
Correction: Majority of other packaged items had labels, per PIC facility recently ran out of labels. Label items as soon as possible.

NOTE: #16. Ensure cooled food items are stacked with lids on after reaching 41 F in the freezer. Pan bottoms should not be in direct contact with foods.

NOTE: #21. Always chill sliced tomatoes in cooler after prepping, prior to stocking the prep line.

NOTE: Inspected pest control reports during inspection (performed by Mathis).

Subway - 5595 Capitol Boulevard S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/13/2018 0 0 0 Sliced tomatoes, chopped lettuce, prep fridge, 38-40 F
Potato soup, steam table, 193 F
Deli meats, under counter fridge, 37 F
Turkey, walk-in cooler, 38 F
Quat sanitizer, 300 ppm

No item cited.

Jimmy John's - 1200 Cooper Point Ste 410

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/13/2018 0 0 0 Roast beef, prep top, 40 F
Lettuce, prep top, 40 F
Tomatoes, 3-door prep cooler, 39 F
Roast beef, 3 door prep #2, 38 F
Cucumber, walk-in cooler, 38 F
Pepperoni, 3-door prep, #2 37 F

No violations observed at time of inspection.

Note: #21. Ensure all prepped items are chilled to 41 F in walk-in before placing in 3-door prep units.

Excellent hand washing observed during inspection.

Grind, The - 201 TAHOMA BLVD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 11/9/2018 0 0 0 Cream cheese in single door True Fridge, 41 degrees F

200 ppm bleach solution for separate between use storage of nozzle wipe & counter wipes. Discussed need to use test strips to verify cloths solutions are between 50-200 ppm.

Note #47: Lids closed on dumpster, dumpster 1/2 full, but 8 bags of refuse on ground, recyclable dumpster lid. Discussed with Mr. Ritter so he can evaluate why bags not in dumpster, provide more recyclables dumpsters, if non-tenant dumping etc. If continues, violation points will be assigned to your operational report.

From pre-opening inspection:
Hand wash sink water pressure satisfactory.
Note: Recommend a food grade tray with china matting for fridge storage of rinsed blender between uses if you are not storing on bottom shelf.

Not using any other area for extra fridge or other storage.

IHOP #1732 - 1520 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/8/2018 0 10 10 #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#43- Nonfood-Contact Surfaces Maintained and Clean
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sausage, hot hold on cook top, 137 F
Gravy, 2-door vent reach-in, 37 F
Gravy, steam table, 159 F
Tomatoes, prep top, 39 F
Chicken, (cooked), single door prep top, 36 F
Soup, front steam well, 158 F
Ware wash @ 50 ppm chlorine.
Sani-bucket(s) @ 200 ppm QUAT.

#42. Waffle maker observe with considerable food debris build-up. Food contact surfaces must be cleaned and maintained.
Correction: Increase cleaning frequency.

#43. "Batter fridge" observed with build up of wet and dried batter from pancakes and French toast.
Non-food contact surfaces must be maintained and cleaned.
Correction: Increase cleaning frequency.

#48. Cook / steam line observed with considerable food debris and grease build-up on floors under equipment and on walls. Egg shells and food debris observed under equipment. Back beverage dispenser drain area observed with mold growth and moisture build up of cardboard boxes in dry storage and hallways, tile missing / damaged in mop sink.
Facilities must be cleaned and properly maintained.
Correction: Increase overall cleanliness and repair of facility. Address broken / damaged floor and mop sink tiles by developing a plan to repair.

NOTE: Food safety behaviors among employees have significantly improved at this facility. Observed excellent hand washing during inspection. To continue overall cleanliness and further food safety measures, a cleaning schedule is highly recommended. Pull equipment away from walls, remove crates from floor and remove debris to facilitate cleaning on a regular basis.

Note: Inspected pest records in response to 11/21/18 complaint. No pest activity noted within the last three months of inspection & treatment and none noted during inspection. Discussed complaint with manager. Continue with frequent cleaning and pest management. Pest control and inspections completed by Ecolab.

Tumwater Chevron - 7160 Capitol Blvd SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/8/2018 0 0 0 Chicken in hot case, 153 F
Hamburgers in hot display case, 149 F
Contact sanitizer, 50 ppm Chlorine

No item cited.
Well maintained facility.

Subway - 5729 Littlerock Road SE Suite 101

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/8/2018 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Tomatoes, prep top, 39 F
Meatballs, prep top steam table, 177 F
Soup, steam table prep top, 200 F
Chicken, prep top, 39 F
Tomatoes, two-door prep, 36 F
Cheese, walk-in, 40 F

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

#34. Dish and sani-bucket sanitizer @ 150 ppm QUAT.
QUAT sanitizer must be maintained between 150-400 ppm
Corrected: Refreshed and tested at 200 ppm. Refresh every 2-4 hours.

Little Caesars - 704 TROSPER RD SW #122

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/8/2018 10 5 15 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#33- Potential Food Contamination Prevented
Shredded cheese, pizza prep, 38 F
Sausage, pizza prep, 37 F
Pepperoni, 2-door prep, 36 F
Dough, walk-in, 39 F
Cheese pizza, both warming cabinets, 131-133 F

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

#17. Cheese pizzas in both warming cabinets temped at 131-133 F.
Potentially hazardous foods must be held at 135 F and above.
Corrected: Pizzas were voluntarily discarded. Store has just begun using new time as a control system for items kept in the warming cabinets. Tags with discard times will be placed on individual items and discarded after 30 min. Ensure all items are tagged and discarded appropriately.

#33. Bottled beverages stored directly under hand wash sink plumbing fixture, and directly adjacent (<18") to wash basin.
Foods must be stored in a way that prevents contamination.
Corrected: Items moved. Maintain 18" distance between basin and food items and do not store directly under sink plumbing fixtures.

Pizza Hut #028295 - 5765 LITTLEROCK RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/8/2018 0 5 5 #34- Wiping Cloths Properly Used, Stored
Ground sausage, pizza prep top, 36 F Shredded cheese, pizza prep top, 40 F
Ham, pizza prep top, 38 F
Rotini, walk-in, 35 F
Cooked wings, (cold hold) wing street reach-in, 40 F
Chicken wings, cook temp, 187 F

#34. Several sanitizer buckets tested at <150 ppm QUAT.
QUAT sanitizer must be held between 150-400 ppm.
Corrected: Refreshed and tested at 300 ppm QUAT.

NOTE: #42. All utensils & food contact surfaces must be washed, rinsed and sanitized at least every 4 hours (develop system for wing tongs.).

Subway - 6541 SEXTON RD NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/8/2018 0 0 0 Lettuce, walk-in, 39 F
Shredded cheese, prep top, 41 F
Meatballs, prep top steam table, 165 F
Chicken, prep top, 40 F
Turkey, 2-door reach-in, 36 F
Merchandiser ambient, 39 F

No violations observed at time of inspection.

NOTE: #4. Ensure all employees are washing hands for full 20 seconds, even during busy lunch hour(s). Using gloves at the register is discouraged- Remove gloves before ringing up a customer to help remind staff to wash hands in between handling money and making sandwiches.

7-Eleven #34981 B - 6975 CAPITOL BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 11/7/2018 0 0 0 Sandwiches, open display case, 35 F
Walk-in cooler, 37 F

No items cited.
Deli 11/7/2018 0 0 0 Cheeseburger, Hot Hold, 149 F
Chicken, display case, 145 F
Pico de gallo, condiment fridge, 39 F
Sanitizer, 300 ppm quat

No item cited.
Well maintained facility.

Avenue Espresso - 19810 OLD 99 HWY SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 11/6/2018 0 5 5 #32- Insects, Rodents, Animals Not Present; Entrance Controlled
2-door reach-in, 38 F
Left side TRUE, 36 F
DW sanitizer, contact Sanitizer 50 ppm chlorine.
Rt. Side Kehinator, 37 F

#32: The entry of wasps must be prevented and controlled.

Bailey's IGA - 10333 State Highway 12 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/6/2018 0 8 8 #30- Proper Thawing Methods Used
#34- Wiping Cloths Properly Used, Stored
Chicken, cooked, 196 F
Burrito's, HH case, 153 F
Crab salad, cold display case, 37 F
Cheese, walk-in, 39 F

#34. Sanitizer for dishwashing and contact sanitizing at > 400 ppm chlorine. Must be 50 ppm chlorine. (CDI) Corrected.

#30. Several vacuum sealed packages of sliced pork loin thawing at room temperature. Must thaw these in refrigerator.
Moved to Walk-in. (CDI) Corrected.

Grandmound AM-PM - 19705 Old Highway 99 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/6/2018 0 0 0 Cheeseburger, hot hold case, 148 F
Sliced tomatoes, top of condiment fridge, 37 F
Contact Sanitizer, 200 ppm QUAT

No items noted.
Well maintained facility.

Mexican Food El Itacate - 4520 INTELCO LOOP SE BLDG 4 - commissary

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 11/6/2018 30 0 30 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
Beef tongue, steam table, 122 F
Lettuce, prep unit top, 40 F
Lettuce, prep unit bottom, 40 F
Beans, ATOZA 2-door upright,

Note: When grill and or steam table in use, hood must be on.

#2. Food worker cards not current for all employees. 8/18 expired card.
Correction: Obtain valid WA FWC by 11/20/ 18.

#17. Improper hot holding of potentially hazardous food. Beef tongue stored in insert inside insert 122 F
Correction: Maintain food in hot holding at or above 135 F.
(CDI- reheat to 165 F or greater.)

Subway - 9920 Highway 12

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/6/2018 5 7 12 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Meatballs in sauce, steam table, 157 F
Sliced tomatoes and lettuce, top of prep, 38 F
Ham, walk-in cooler, 38 F

#34. Contact sanitizer and sanitizer at inadequate strength of less than 100 ppm quat. Have the dispenser serviced as soon as possible to produce sanitizer at 200-300 ppm quat.

#48. Unknown nature of liquid on floor by walk-in freezer. Must be properly cleaned up and source eliminated.

#2. FW cards unavailable for review.

El Taco Amigo 3 - 3720 PACIFIC AVE SE-Commissary

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 11/5/2018 20 0 20 #21- Proper Cold Holding Temperatures
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
Lettuce, prep unit top, 40 F
Cottage cheese, prep unit bottom, 39 F
Raw chicken, standing 1-door, 47 F
Chicken, hot hold steam unit, 151 F
Rice, hot hold steam unit, 147 F

#21. Improper cold holding of potentially hazardous food. Raw chicken in standing upright unit 47 F
Correction: Maintain PHF in cold holding at or below 41 F. Minimize time out of unit. Consider, pre-portioning.
(CDI- rapid chill).

#26. Not in compliance with permit requirements.
1) Fresh water tank drain hose, increased diameter required.
2) Use of Subway for seating required form.

REVEL LACEY - 333 HOH ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 11/5/2018 0 5 5 #44- Plumbing Properly Sized, Installed, and Maintained
Milk, under counter unit, 39 F

#44. Plumbing improperly functioning. Dish machine use caused floor sink overflow.
Correction: Repair and maintain. (CDI- Tech Repairing).

Note: Provide hand wash sign at each hand wash sink.

Emerald City Smoothie - 1140 Galaxy Drive NE Suite E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/5/2018 5 8 13 #02- Food Worker Cards Current
#33- Potential Food Contamination Prevented
#46- Toilet Facilities Properly Constructed, Supplied, Cleaned
Spinach and Kale, 1-door reach-in, 39 F
Spinach, prep unit bottom, 40 F
Kale, prep unit top, 39 F

#33. Food not protected from contamination during storage. Food 9pkg'd) stored on floor.
Correction: Properly store food 6" inches or greater off floor. Additional shelving recommended.

#2. Food worker cards unavailable upon request. Not on site.
Correction: Maintain valid WA FWC, have available on site upon request.

#46. Sanitary napkin receptacle absent in restroom.
Correction: Provide.

Note: Seal shelving wood, all components.
Ensure handles are stored out of product .
Move shelving may be required.

Dairy Queen - 611 Lilly Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/5/2018 0 0 0 Chicken, cooked, 165-171 F
Hamburger, cooked, 155-178 F
Contact sanitizer, 200-300 ppm QUAT
Tomatoes, sliced, top of prep, 38 F

No items cited.
Very well maintained facility.

Arirang Asian Market - 7940 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 11/5/2018 5 5 10 #22- Accurate Thermometer Provided for PHF
#33- Potential Food Contamination Prevented
Rice noodles, display cooler, 40 F
Tofu, walk-in display, 41 F

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

#33. Potential contamination during display and customer use.
Customers allowed to self-serve tofu from bucket in walk-in display.
Correction: Prevent potential contamination, cease customer self help. Discussed alternate methods of PIC assist.

Food Service Establishment 11/5/2018 0 15 15 #31- Food Properly Labeled
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Kim Chi, walk-in, 41 F
Bean sprouts, walk-in, 41 F
Frozen section- frozen.

#40. Absorbent materials improperly used. Newspaper, cardboard, unsealed wood in use, in food preparation and storage.
Correction: Provide and use smooth, easily cleanable and non-absorbent food and non-food contact surfaces.
Correction: Seal wood remove newspaper and cardboard.

#41. Sanitizer, chlorine, greater then 100 ppm (greater then 200 ppm).
Correction: Use sanitizer test kit to verify proper strength.

#31. Improper labeling. Frozen fish, in house packaged, un labeled.
Correction: Ensure all foods are properly labeled. CDI- labeled.

Notes:
#19. TAC starts when temp control stops.

#32. Use professional pest control for commercial application.

#47. Ensure no lid / easy-open trash provided.


Safeway #543 - 4700 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli 11/5/2018 0 5 5 #34- Wiping Cloths Properly Used, Stored
Chicken, cooked 177 F
Chicken tenders, hot hold, 159 F
Potato salad, display case, 40 F

#34. Sanitizer in spray bottles at >400 ppm. Must be at 200-300 ppm quat. Have dispenser serviced, calibrated to correct the concentration.

Carl's Jr. - 3816 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/5/2018 30 5 35 #02- Food Worker Cards Current
#18- Proper Cooking Time and Temperature; Proper Use of Non-Continuous Cooking
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sliced tomatoes, walk-in, 39 F
Large hamburger, cooked, 155 F

#2. Employees with expired FW cards.
Obtain renewed cards.

#18. Final cooked temperature of raw chicken at 160-163. Must be 165 or more.
Corrective action: Time of cooking increased to raise cook temperature.

#41. Sanitizer prepared for dishwashing was improper. Must be at 200-300 ppm quat. Test with test paper when preparing.

REVEL LACEY - 333 HOH ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/5/2018 20 5 25 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
#29- Adequate Equipment for Temperature Control
Spaghetti noodles, out of ice onto counter, 47-49 F
Noodles, walk-in, 41 F
Tomatoes, prep top

#2. Food worker cards unavailable upon request.
Correction: Ensure valid WA FWC are available upon request.

#21. Improper cold holding of potentially hazardous foods. Noodles in iced cold holding unit 47-49 F
Correction: Maintain potentially hazardous food in cold holding at or below 41 F. (CDI- rapid chilled).

#23. Consumer advisory absent on menus.
Correction: Provide reminder and disclosure statement .

#29. Inadequate equipment for temperature control. Steam unit converted to cold hold unit, utilizing ice, not mechanized.
Correction: Provide mechanized cold holding unit. (Submit spec sheet for approval before install).

NOTE: #42. Ensure ALL parts of food slicer are properly cleaned.

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 11/2/2018 0 0 0 Tomatoes, prep top, 38 F
Tomatoes, 2-door prep, 40 F
Mushrooms, hot hold, 148 F
Burger, cook temp, 181-187 F
Milk shake mix, milk shake machine, 38 F
Shredded lettuce, walk-in cooler, 38 F
Sani-bucket @ 200 ppm QUAT
Sani-bucket @ 100 ppm Chlorine

No violations observed at time of inspection.

Note: Inspected back flow device on beverage dispenser, inspection tag present and up to date.

Note: Excellent hand washing observed during inspection.

Koibito Japanese Restaurant - 730 Sleater Kinney Road Suite F

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/2/2018 35 5 40 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Chicken, cooked, 165-179 F
Salmon, sushi prep fridge, 37 F
DW machine and contact sanitizer, 50 ppm

#16. Soft shelled crab, small chicken pieces cooling in top of prep fridge and at greater than 4 inches deep.
Corrective Action: Reduced to 2 inches food depth and cooled in walk-in. Similar chicken and shrimp tempura being cooled in small merchandiser also moved to walk-in cooler.

#21. Overall temperature in prep fridge and merchandiser at 42-47 F, due to cooling cooked foods.

#41. Pans and pots washing must not take place in food prep sinks. Wash all equipment in 3 compartment sinks or dish machine.

Subway - 1001 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 11/2/2018 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Tomatoes, prep line, 38 F
Spinach, prep line, 40 F
Meatballs, hot held prep line, 170 F
Merchandiser, ambient, 32 F
Soup #1 steam well, 156 F
Soup #2 steam well, 158 F
Roast beef, walk-in 38 F

#2. Three food worker cards missing.
All employees must obtain valid food worker cards within 2 weeks of hire.
Correction: Obtain food worker cards within 2 weeks. Ensure all employees are aware of where the food worker cards are located.

REPEAT #34: Sani-bucket tested at 450 ppm QUAT, no sani-bucket provided on front prep line.
QUAT sanitizer must be held between 150-400 ppm, and sanitizer must be available at all prep areas.
Correction: Refresh sanitizer more often (every 2-4 hours) and provide sanitizer bucket at front prep line. This is a repeat violation.

NOTE #16. This facility cools meatballs and soups at the end of the day. Ensure that these foods are cooled properly using the 2", uncovered method (discussed this process with PIC), ensure all employees are aware of correct procedure.

El Pulgarcito II - 4509 Lacey Boulevard SE Suite B

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/1/2018 25 22 47 #16- Proper Cooling Procedures
#29- Adequate Equipment for Temperature Control
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
#33- Potential Food Contamination Prevented
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Beans, walk-in 40 F
Cabbage mix, refrigerator, 40 F
Beans, reach-in, 39 F
Tomato Juice, prep unit bottom, 38 F
Refried beans, prep unit top, 40 F
Yucca, walk-in, 39 F

#16. Improper cooling of potentially hazardous food. Metal pans, covered, with product greater than 2" in depth in walk-in, used to cool food.
Correction: Cool by approved method only. When using shallow pan method ensure product depth of 2" or less, uncovered until 41 F or lower obtained. May transfer to different container once cooled. (Operator discarded / removed from service items improperly cooled- beans, yucca, black beans.

#29. Inadequate equipment for temperature control. Merchandiser refrigerator used to store open food in register area.
Correction: Remove open foods from merchandiser. Used to store only commercially packaged foods.

#32. Rear food storage area inadequate for pest control. Light visible around door and walls.
Correction: Properly seal doors and walls to prevent pest entry.

#33. Food not protected from contamination during storage. Food stored less then 6" off ground. Ice machine absent door.
Correction: Store all foods 6" or more off ground. provide ice machine door.

#40. Food and non-food contact surfaces improperly constructed, some not cleanable.
Shelving unsealed, lined with cardboard.

#48. Physical facilities improperly maintained. Facility requires significant repairs. Flooring in kitchen in disrepair, wall in rear kitchen storage in disrepair, walls in kitchen dirty with build-up and notes. Walk-in door improperly sealed.
Correction: Clean facility and repair.

NOTE: #4. Reviewed hand washing requirements and glove use hand wash procedures.

NOTE: Reviewed Arepa using as commissary. Arepa section of walk-in label and separate racks.

Toto's Wok Teriyaki - 6020 Pacific Avenue SE Suite A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/1/2018 75 12 87 #04- Hands Washed As Required
#17- Proper Hot Holding Temperatures
#19- No Room Temperature Storage
#29- Adequate Equipment for Temperature Control
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Cabbage, prep unit top, 39 "F
Chicken, merchandiser, 54 F (cooling)
Egg roll, reach-in, 54 F
Pot sticker, reach-in, 52-54 F
Kim Chi, reach-in, 39 F
Cabbage, from counter to reach-in, 54 F
Fried rice, metal bowl top steamer insert, 129 F
Chicken, merchandiser, 40 F

#4. Improper hand washing. Employee washed hands in food prep sink
Correction: Properly wash hands in approved hand sink only. Prevent potential contamination.

17. Improper hot holding of potentially hazardous food. Metal mixing bowl, with lid on, placed on top of hot hold unit. (bowl with lid atop insert w/ lid inside steam table) Fried rice 129 F
(CDI-voluntarily discarded).

#19. Room temperature storage of potentially hazardous food. Cabbage in plastic container on counter moved to reach-in. Same with egg roll and pot sticker ( 52-54 F)
Correction: Maintain potentially hazardous food at or below 41 F or 135 F or greater or utilize time as a control. (CDI- rapid chill).

#29. Inadequate equipment for temperature control. Merchandiser unit used to store and to cool open foods.
Correction: Do not use merchandiser to store open food, do not use to cool. Use only for storing commercially packaged products. Replace unit with commercial refrigerator.

#40. Food and non-food surfaces improperly constructed, not cleanable. Unsealed (defaced) laminate under rice cooker, cardboard on shelving.
Correction: Provide smooth, easily cleanable, non absorbent surfaces. Remove cardboard.

#48. Physical facilities not properly maintained.
Correction: Clean under equipment, remove items from under bottom shelves (6" off ground).

SPSCC Cafe' - 2011 MOTTMAN RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/1/2018 10 5 15 #21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Milk, 2-door prep cooler, 44 F
Milk, (in process/use), 47 F
Milk, 2-door upright reach-in (outside container) 41 F
Soup, hot hold steam well, 158 F
String cheese, display case, 37 F
Ware wash, @ 170 F
Sani-bucket, @ 200 ppm QUAT

#21. Milk in 2-door prep cooler / reach-in between 44-47 F.
Potentially hazardous foods must be held at 41 F and below.
Correction: Adjust unit immediately and monitor internal food temperatures. Repair if needed. Provide inspector with verification adequate temperatures have been reached via phone or email.
Milk @ 47 F moved to back reach-in.

#34. Several wiping cloths stored on counter tops. Wiping cloths must be stored in sanitizer when not in use.
Corrected: Cloths moved to buckets. Discussed moving sani-bucket to floor so it is more accessible to employees.

Note: #44. Ice machine debris / lint building up in drain. Increase cleaning frequency.

Note: #48. Hand wash sign missing from employee bathroom (bathroom is shared campus bathroom). Speak with maintenance to post sign directing employees to wash.

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 11/1/2018 20 0 20 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
Fettuccini noodles, 2nd and bottom cold drawers, 44-45 F
Shrimp, cold drawer, mid drawers cook line, 38 F
Cheese, ice bar cold hold, 39 F
Salad (to-go), under counter reach-in bus station 42 F
Chicken, cook temp, 179 F
1/2 & 1/2, bar side wait station under counter, 42-43 F
Spinach, ice bar, 41 F
Marinara, cook-line hot hold, 183 F
Salad, in hopper, 41 F
Chicken (#2) cook temp, 198 F


#2. Twelve food worker cards expired, 1 learn 2 serve certificate.
All food workers must obtain a valid food worker card within 2 weeks of hire from an approved program, (i.e. WA State / County).
Correction: Obtain within 2 weeks. Consider alphabetical physical card organization to facilitate more efficient inspection.

#6. Blender parts / assorted plastic bar ware observed in bar hand wash sink. Hand wash sinks must not be used for purposes other than hand washing (risk of cross contamination).
Corrected: Wares removed, discuss with bar staff at next shift.

REPEAT #21: Several foods above 41 F in wait-station under counter reach-in, bar side wait-station and cook-line cold drawer (salads @ 42 F, 1/2 & 1/2 @ 42-43 F, Fettuccini noodles @ 44-45 F
All potentially hazardous foods must be held at 41 F and below.
Corrected: Salads moved to walk-in to chill, units adjusted onsite. Monitor internal temperatures to verify unit is functioning properly.

NOTE: #5 Line cooks using plastic disposable gloves over "hot gloves" (material) during food prep. No cross-contamination observed during inspection, but will discuss with supervisor to evaluate risk and determine possible alternatives.

Discussed providing tongs holder for salad hopper to prevent handle surface from touching salad.

Giddy-Up Coffee Corral - 724 Sussex Ave East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 11/1/2018 10 0 10 #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#26: No agreements for restroom use and service area for 2018. Provide / Submit agreements by November 8, 2018 or re-inspection will occur with a fee.

Glenda's - 901 Binghampton Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 11/1/2018 15 5 20 #22- Accurate Thermometer Provided for PHF
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#34- Wiping Cloths Properly Used, Stored
Kenmore Combo Fridge/Freezer, Fridge area, Chocolate milk, smoothie blend, 35-38 F
Beverage-Air, under counter fridge, half & half, 36 F
Both have monitoring thermometers that are accurate.

#34. Nozzle wipe cloth-no bleach chlorine detected on it. Not stored in bleach solution between uses- provide shallow container with bleach chlorine solution for between use storage of nozzle wipe cloth.
Counter wipes bucket solution 150-200 ppm- has bleach test strips- cloth stored there.
Set counter wipes bucket someplace other than 3rd compartment sink and set up sanitizing solution in 3rd compartment sink.

#22. Food probe therm read 22 F while my TC#18 read 35 F. Discussed how to calibrate- calibrate / provide accurate food probe thermometer.

#26. No restroom agreement for 2018 submitted yet so no permit issued. Provided restroom agreement form. Complete and submit by 11/8/18. If not a re-inspection will occur that will have a $200.00 fee associated with it.

NOTE: #31. Muffin freezer (individual) lack labels. Mckensie did not know if / where binder was located with label information. Provide such if you are re-packaging "from bulk" muffins from Costco. McKensie, new at the facility, did not know where bottled water purchase and waste water pumper receipts kept. Please inform staff where located.

Target #607 - 2925 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 10/31/2018 0 0 0 Crema, walk-in 33 F
Milk, dairy cooler, 36-37 F
Chicken, Display cooler, 33 F
Kombucha, Kombucha display unit, 39 F
Yogurt, yogurt / dairy cooler, 33 F
Bacon, meat display, 34 F
Sour cream, dairy display, 35 F

No violations observed during inspection.

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 10/30/2018 25 5 30 #16- Proper Cooling Procedures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Beans, hot hold pot, 171 F
Par cooked chicken, 2-door reach-in, 39 F
Lettuce, 2-door reach-in, 37 F
Noodles, prep unit bottom, 37 F
Cole slaw, prep unit top 35 F

#16. Improper cooling, Rice in rice pot in prep cooler 6-8 inches & covered, cooled in prep unit.
Correction: Cool by approved methods only. Prep cooler not approved for cooling, use approved commercial refrigerator for cooling, or cool by other method(e.g. ice bath time and temperature).
CDI- vol. discarded.

#41. Improper ware washing. Two basins used, no sanitizer used.
Correction: Properly wash, rinse, sanitize and air dry.

NOTE: #48 Office converted to food storage and dry prep room. Locate personal items to prevent potential contamination.

Thai House - 909 SLEATER KINNEY RD SE #14

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/30/2018 35 3 38 #01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#16- Proper Cooling Procedures
#43- Nonfood-Contact Surfaces Maintained and Clean
Chicken, cooked 173 F
Rice, HH 175 F

#1. PIC could not describe proper cooling methods for cooked PHF's.

#2. Some FW cards expired.
Obtain renewed cards in 2 weeks.

#16. Cooked rice ribbon noodles cooling at 4 inches food depth & covered.
Must cool at 2 inches food depth, uncovered.
Corrected. (CDI).

#43. Interior surface of prep fridge top has food grime accumulation. Clean and sanitize daily.

Tofu Hut Asian Fusion Restaurant - 4802 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/29/2018 75 13 88 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
#29- Adequate Equipment for Temperature Control
#37- In-use Utensils Properly Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Rice, plastic container (in reach-in), 45 F
Tofu, prep table 2, top, 40 F
Bean sprouts, TRUE 1-door, 45 F
Noodles, TRUE 2-door reach-in, 37 F

#4. Improper hand washing. Employee washed gloved hands in food prep sink, employee washed for less then required 20 seconds.
Correction: Properly wash hands at a properly stocked approved hand sink with soap and warm water for required 20 seconds. (CDI- rewashed) as required when required.

#6. Inadequate hand washing facilities. Kitchen hand sink absent paper towels.
Correction: Maintain hand sinks, stocked at all times.

#16. Improper cooling. Peanut sauce (PHF), cooled covered at depth greater then 2 inches.
Rice cooked 10/28/18 45 F in plastic container. Per employees, cooled covered in prep unit.
Correction: Cool by approved methods only in equipment approved for cooling. If using shallow pan method us approved under counter unit, ensure food is 2 inches or less in depth, uncovered, until 41 F or lower is obtained (CDI- Vol. discarded).

#21. Improper cold holding of potentially hazardous foods, sprouts in 1-door TRUE unit 45 F
Correction: Ensure potentially hazardous food in cold holding is maintained at or below 41 F.
(CDI- rapid chilled)

#23. Improper consumer advisory. Both the advisory and reminder statement absent on menu/s for items that can be cooked to order (e.g. eggs and fish)
Correction: Provide consumer advisory as required.

#29. Inadequate equipment for temperature control. 1-door TRUE unit ambient 45-55 F. Cold hold prep unit used as cooling device.
Correction: Ensure equipment is properly functioning, recommend taking temperatures multiple times daily. Use equipment as designed, cold hold prep units may not be used to cool, use approved under counter unit to cool.

#37. Utensils stored in standing water (67 F).
Correction: Properly store utensils (methods reviewed).

#41. Chlorine sanitizer greater then 100 ppm.
Correction: Use test strips to validate sanitizer strength.

Wagner's Bakery & Deli - 1013 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/26/2018 15 0 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Cheese cake case, 38 F OK
Curved- glass sandwich case <40 F OK
2 soups in warmer, 148-153, OK

#21. Top of sandwich open-top cooler, foods (sl. beef, sl. tomato) are 49-54 F. The maximum is 41 F. Food on top moved to working cooler, Call inspector when repaired.

Thank you for the daily temperature readings, but take afternoon readings (say, 3PM) not morning readings, afternoon more accurate.

#2. Expired food worker cards.
Correction: Obtain current cards by November 10, 2018.

Bakery 10/26/2018 0 0 0 All coolers including Deli cooler in bakery area, foods were 40 F or less. OK

Note Only:
#33. In hall outside worker break room, paper boxes of empty containers like for cheese cake are directly on floor. Place on shelf or crate 6" off floor.

Per PIC Susan 10/30/2018 Those metal cheesecake pans were bought at auction months ago and may never be used; says they would be washed if ever used. DM.

Dancing Goats Coffee Bar - 4219 6th Ave SE Suite A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/25/2018 0 0 0 DW sanitizing rinse, measured 163
Sandwich Display Case, 37 F
Tomatoes, sliced, top of prep, 37 F
Under counter milk fridge, front, 38 F
Tall 2-door reach-in, 36 F
Contact Sanitizer, 50 ppm chlorine.

No items cited.
Well maintained establishment

Koibito Japanese Restaurant - 1707 Harrison Avenue NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/25/2018 50 15 65 #04- Hands Washed As Required
#19- No Room Temperature Storage
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Chicken breast, cook temp, 195 F
Cabbage, counter top, 57 F
Fresh water chestnuts, 3-door prep, 34 F
Diced tomatoes, prep top, 36 F
Miso Soup, hot hold, 187 F
Rice, walk-in, 41 F
Rice, rice cooker, 183 F
Cooked shrimp, sushi cooler, 138 F
Sushi rice, rice cooker, 137 F
Eel, 1-door sushi prep cooler, 39 F

REPEAT #4. Employee observed washing hands in 2 compartment pre-wash sink & 2 compartment pre-wash sink stocked with soap and paper towels and being used for dishes.
Hand washing may only occur at designated Hand wash sinks, non-HW sinks cannot be stocked with soap and paper towels.
Corrected: Employee directed to wash at proper sink, soap and paper towels moved. Place a "NO HANDWASHING" sign above sink to prevent future issues. This is a repeat violation.

REPEAT #19. Chopped cabbage mix stored on counter top at 57 F. Potentially hazardous foods must be held at 41 F or below.
Corrected: Cabbage prepped recently at room temperature, cabbage moved to walk-in to chill.

#33. Raw salmon being processed stored in Styrofoam cooler on floor during prep. Employee medications stored on shelf above food prep area / counter top.
All foods must be protected from contamination, stored at least 6 inches off the ground. Employee medications must be stored away from all food prep areas.
Corrected: Salmon moved to counter top, medication moved to employee personal storage area.

#34. Several wiping cloths stored on counter top, kitchen sanitizer tested >200 ppm Chlorine.
Wiping cloths must be stored in sanitizer when not in use. Chlorine sanitizer must be between 50-100 ppm.
Corrected: Cloths moved, sanitizer refreshed & tested at 100 ppm.

#40. Single use plastic Ziploc bags with obvious signs of wear used to store foods.
Food contact surfaces must be cleanable & durable.
Correction: Use food grade containers to store foods, or limit Ziploc bag use to a single use and then discard.

NOTE #19. Sushi rice in cooker at sushi bar at 137 F. Currently rice is cooked at 10:00 AM and again at 3:00 PM Sushi rice held below 135 F MUST be discarded after 4 hours (time as a control method). Discussed process with sushi chef. Rice will now be cooked at 10 AM and 2 PM, and remaining rice will be discarded. Provide a written procedure at sushi bar so all employees are aware , and mark each batch of rice with discard time.

NOTE: Sushi chef very knowledgeable on food safety & will facilitate Sushi Rice time as a control method. Great improvements have been made at the Sushi Bar since previous inspection.

RE-INSPECTION REQUIRED:
A re-inspection of this facility will occur within 14 days of inspection. At that time ALL violations observed must be corrected.

Note: Knife holder at Sushi bar not cleanable, replace as soon as possible (magnetic strip ) within 2 weeks.

Re-Inspection:

Re-InspectionDate: Nov 08, 2018 Results: Re-inspection completed following 10/25/18 inspection.

#4. No hand washing occurring in pre-rinse sink. Soap, paper towels, removed, no hand washing sign in place.

#19. No food stored at room temperature. Excellent use of time as a control for sushi rice observed. Sushi chef(s) using time as a control log for discard times very well.

#33. All foods stored up off the ground at least 6".

#34. All wiping cloths stored in sanitizer when not in use, chlorine sanitizer tested at 100 ppm.

#40. Ziploc bags being used only ONE time. Monitor kitchen staff regularly to ensure this continues. Majority of food items now being stored in plastic containers.

Note: Knives at sushi bar now stored on magnetic strip.

Note: Facility has made excellent progress since last inspection. Continue frequent cleaning as you move forward. Will discuss plan for coving replacement under 2-comp rinse sink at next inspection.

Thank you for making the required changes.

Subway - Capital Mall Food Court #4

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/25/2018 5 0 5 #02- Food Worker Cards Current
Meatballs, steam well, 168 F
Soup, steam well, 171 F
Sliced tomatoes, prep top, 36 F
Tuna, prep top, 36 F
Lettuce, prep top, 40 F
Roast beef, walk-in, 40 F
Sani-bucket @ 200 ppm
Sink sanitizer, 400 ppm QUAT
Front merchandiser, ambient, 36 F

#2. Two food worker cards (FWC) missing, three expired.
Employees must obtain valid FWC within 2 weeks of hire.
Correction: Obtain within 2 weeks.

Wendy's #111 - 2427 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/25/2018 5 7 12 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sliced tomatoes, prep top #1, 36 F
Lettuce, prep top #1, 40 F
Frosty mix, frost machine (front), 33 F
Salad, 1-door prep cooler, 41 F
Chicken nuggets, hot hold, 141 F
Beef patty, cook temp, 163-167 F
Chili, front hot hold, 173 F
Sliced tomatoes, walk-in, 34 F
Frosty mix, back frosty machine, 34 F
Sliced tomatoes, prep top #2, 38 F
Salad, 1-door prep #2, 40 F
Chili, hot hold, back, 183 F


REPEAT#2: Three food worker cards (FWC) missing, 2 expired.
All employees must obtain a valid FWC within 2 weeks of hire.
Correction: Obtain within 2 weeks.

#34. Sanitizer in 3 comp sink and all sani-buckets @ 0 ppm QUAT.
QUAT sanitizer must be between 150-400 ppm.
Corrected: Sanitizer refreshed and tested at 300 ppm. Increase sanitizer replacement frequency.

#48. Hand wash signs missing from one restroom. Hand wash signs must be posted in bathrooms, directing employees to wash.
Correction: Obtain and hang signs

NOTE 48: Floor tile still covered with plywood, work order still in process per PIC.

NOTE: Discussed two recent complaints regarding possible holes in condiments from rodents and replacement of salad to cooler after serving to customer. PIC demonstrated that box cutter can scrape condiments tops when opening boxes- Will instruct employees to discard damaged containers. Will discuss salad / food disposal after purchase.

McCoy's Tavern - 418 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Tavern 10/25/2018 0 0 0 2-door slider, lemons, limes 39 F Ok
No perishables.

Good, none noted
Note: Soap at bar hand sink low, will refill.

Marina Shell Food Mart - 724 E State Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/24/2018 5 0 5 #02- Food Worker Cards Current
Sliced tomato, self-serve, 39 F OK
Wrapped burgers, hot case, 144 F OK
Hot dogs, minimum, 145 F OK

#2. Worker's food handler card expired 3 weeks ago.
Obtain a copy of current card by November 7, 2018.

Note: Purchase another pump soap dispenser for kitchen hand sink.

Starbucks - 1301 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/24/2018 10 3 13 #06- Adequate Handwashing Facilities
#46- Toilet Facilities Properly Constructed, Supplied, Cleaned
Open display case, 33 F
Under counter food fridge, 37 F
Milk, front under counter fridge, 39 F
2-door reach-in cooler, 36 F
DW machine sanitizer rinse, 171

#46. Restroom doors must have devices to make them self-closing.
Correct this within 2 weeks.

#6. Front hand washing sinks MUST have hand wash instructional signs.
Correct within 2 weeks.

Zoe Juice Bar - 120 TURNER ST NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Specialty Drinks 10/24/2018 0 5 5 #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Bottled Juice, Customer Access Cooler, 38 F OK
Open-top cooler, Spinach, 38-39 F

#42. Per PIC, juicer is not sanitized except evenings. Starting Immediately, Juicer must be disassembled, Washed, Rinsed and Sanitized every 4 hours of use. Inform owner of this and put into written policy @ store.

Note: #1. Putting juicer in cooler after use can be done to delay 4 hour cleaning time.

Note: #2. "Field-Trimmed" Kale, no refrigeration required.

Note: #3. Purchase ice scoop holder (Removable).

Oly Grind, The - 2030 MOTTMAN RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 10/23/2018 10 0 10 #06- Adequate Handwashing Facilities
Milk, upright Atosa 41 degrees F
Chlorine sani-bucket at 100 ppm

REPEAT #6: Handwash sink full of decor/non-food items at beginning of inspection. Hand wash sink must be clear and readily accessible for use. Corrected: Items moved. Repeat violation.

Note #2: Food worker cards must be obtained from approved source (Thurston County or other WA State County).

Note: Per 03/20/2018 pre-opening letter, wooden supports under sink table must be sealed.

Note: Business name changed to "The Oly Grind"

Note: Hand wash water temperature very high (144 degrees F) consider turning down for employee comfort (mixing valve present).

Villa Grove Foodliner - 9200 LITTLEROCK RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 10/23/2018 25 0 25 #17- Proper Hot Holding Temperatures
Sausage, walk-in, 41 F
Cooked chicken, hot case, 128 F
Water, reach-in (3-door not currently used for retail food), 39 F

#17. Several items in hot case below 135 F (chicken at 128 F, pot stickers @ 127).
Potentially hazardous foods must be held at 135 F or above.
Corrected: All out of temp foods voluntarily discarded, unit adjusted. Food items only held for 2-3 hours per PIC. If you would like to use time as a control please develop and submit written plan. Until then monitor foods and adjust unit as needed.

NOTE: #47. Continue to monitor and maintain back area (garbage, dumpster, keeping vegetation cut down to prevent pests etc.).

Per 8/23/18 pre-opening letter, please continue ONLY using pizza oven for re-heating food items. Griddle and fryer will only be approved for use after additional review / inspection.

Note: Replacement of corrugated plastic in kitchen currently on maintenance schedule.
Food Service Establishment (Grocery) 10/23/2018 0 0 0 Milk, dairy case, 37 F
Cheese, True Merchandiser, 41 F
Cheese round mini's, Pepsi Merchandiser, 37 F

No violations observed at time of inspection.

Martin Way Diner - 2423 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/22/2018 25 0 25 #04- Hands Washed As Required
Chili, steam table, 175 F
Beef, cooled in walk-in, 38 F
Hamburger, cook, 188 F
DW machine sanitizing rinse, 50 ppm chlorine
Contact sanitizer, 50 ppm chlorine
Pastry case, 38 F

#4. Employee did not wash hands before charging gloves after handling raw oysters and raw hamburgers.

Jimmy John's #2745 - 901 UNION Ave SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/19/2018 0 0 0 Tomato slices, open top nearest door, 39 F OK
Tomato slices, open top furthest from door, 40 F OK
Walk-in, meat chubs, 39 F Ok

Good, none noted.

Olympia Senior Center - 222 N Columbia Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/19/2018 0 0 0 Bagged cabbage in walk-in cooler, 38 F OK
New 2-door cooler, coffee area, 40 F (no foods requiring refrigerator). OK

Good, None noted.

Note: Right after lunch, leftovers 90-118 F were trayed , then placed in walk-in cooler until 41 F, (per PIC). Then sealed and frozen.

Note: Kitchen evaluated for future catering food preparation.

Stellar Juices - 623 SE 5TH AVE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/19/2018 10 0 10 #06- Adequate Handwashing Facilities
Kale, open top cooler, 38 F OK

REPEAT #6: As required on August 30th inspection, Install paper towel dispenser. Do this within 2 weeks.

Note: A probe thermometer is required to temp incoming food and open top cooler bins. (41 F max).
Dial or electronic OK. Obtain within 2 weeks.
Verify when completed.

Wayside Cafe, The - 609 S CAPITOL WAY S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/19/2018 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Mac & Cheese, Warmer, 153 F OK
Sliced tomatoes, (R) open top cooler, 37 F OK
Tofu, walk-in cooler, 38 F OK

#2. One counter worker had expired Food Worker Card.
Obtain current card and obtain copy by November 2, 2018.

#34. No sanitizer in rag bucket.
Corrected, May have been hose kink.

Whitewood Cider - 728 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment - Tap Room 10/19/2018 0 0 0 Cider, under counter cooler, 39 F OK

Good, none noted.

Cascadia Homebrew - 211 4th Ave E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Tavern 10/12/2018 0 10 10 #32- Insects, Rodents, Animals Not Present; Entrance Controlled
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
No perishables found. OK

#32. Very small 1/2 dozen flies in back 3 compartment sink area, Including restroom.
Control flies. Only use insecticides that say
"ok to use in commercial kitchen" or "ok to use near food production areas".

#41. No bleach (chlorine) detected in dishwasher final rinse. 50-100 ppm is required.
Correction: Very weak "full-strength" bottle removed; proper full strength bottle (bleaches test paper) Corrected.

#41. Bartender had no chlorine test paper- purchase and test for 50-100 ppm.

Tumwater Lanes & Grill - 204 West T Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/11/2018 0 0 0 Sliced tomatoes, top of prep, 38 F
Chicken salad, top of prep, 34 F
Chili, cooker, warmer, 193 F
Contact sanitizer, 50 ppm chlorine,

No items cited.

Chuck E Cheese - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/11/2018 10 5 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#37- In-use Utensils Properly Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Salad bar lettuce, salad bar, 41 F
Pizza, hot hold bar, 166 F
Diced ham, upright 1-door reach-in, 38 F
Diced ham, walk-in cooler, 37 F
Butter / oil mixture, on ice, 36 F
Ranch dressing, salad prep cooler, 40 F

REPEAT #2. Seven food worker cards missing. All employees must obtain a valid food worker card within 2 weeks of hire.
Correction: Obtain valid FWC's within 2 weeks. This is a repeat violation.

REPEAT #21. Several items in middle section of pizza prep top above 41 F. Chicken @ 45 F, ground beef @ 43 F, bacon @ 43 F.
All potentially hazardous foods must be beld at 41 F and below.
Correction: missing insert in section to R of middle allowing cold air to escape, all foods in plastic inserts. Missing insert was replaced and unit tops closed. Monitor internal food temperatures (3 items mentioned above the only items out of temp), adjust or repair unit if necessary.

#37. Ice scoop stored on top of ice maker.
In use utensils must be stored in a way that prevents contamination.
Corrected: Scoop moved into storage container.

#48. Hand wash sink (1 of 3), and men's bathroom missing hand wash sign.
Correction: Obtain and hang.

Note: New soap dispenser for hand wash sink in front prep area on order with Ecolab.

Subway - 5750 RUDDELL RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/11/2018 0 0 0 Sliced tomatoes, shredded lettuce left prep, 37 F
Tuna salad, right prep, 38 F
Soup, steam table, 195 F
Chopped beef, walk-in, 38 F
Contact sanitizer, 200 ppm quat
Meatballs in sauce, steam table, 147 F
Under counter fridge, 26 F

No items cited.

Character's Corner Bar - 6620 Sexton Road NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/10/2018 20 5 25 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Soup, hot hold well, 197 F Tomatoes, sandwich prep top, 40 F
Roast beef, sandwich prep cooler, 40 F
Sliced potatoes, 2-door reach-in cooler, 40 F
1/2 & 1/2, 3-door Victory upright, 44 F
Cheese, in walk-in, 46 F
Shredded carrots walk-in, 43 F
Cabbage, walk-in 43 F
Soup in walk-in, 50 F
Bar ware wash @ 100 ppm chlorine
Kitchen ware wash @ 169.1 F

#6. This facility lacks a hand wash sink in the food preparation area- employees currently using 3-comp sink for hand washing.
Dedicated hand wash sinks are required to prevent cross-contamination.
Correction: Contact inspector within 2-weeks to discuss installation timeline.

REPEAT #21. 1/2 & 1/2 and butter milk in 3-door Victory cooler at 44 F. Cheese, cabbage and shredded carrots in walk-in cooler at 46 F, 43 F and 43 F.
Potentially hazardous foods must be held at 41 F and below.
Correction: Adjust both units immediately, repair if necessary.

#34. Kitchen wiping cloth sanitizer tested at > 200 ppm chlorine.
Chlorine sanitizer must be between 50-100 ppm.
Corrected: Refreshed and tested at 100 ppm.

Thank you for adding consumer advisory to menus.

NOTE: #16. Violation removed- properly cooled meat and room temperature, canned broth and room temperature veggies added at 10:00 this morning. This item was not cooked and cooled- suggest chilling ingredients prior to adding to cold soup in the future.

Han's Burgers - 1015 College Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/10/2018 25 9 34 #16- Proper Cooling Procedures
#30- Proper Thawing Methods Used
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
#43- Nonfood-Contact Surfaces Maintained and Clean
Chicken, walk-in, 65 F
Lettuce, top prep, 40 F
Hamburgers, cooked, 187 F
Sanitizer, 50 ppm chlorine.

#16. Par-cooked chicken covered and cooling in walk-in. Must be cooled un-covered and at 2 inches food depth.
Done.

#43. There is food debris and grime accumulation on prep fridge and reach-in freezer surfaces.

#38. The tub that the ice scoop is stored in has debris build-up. Clean and sanitize regularly.

#30. Small tray of frozen ribs thawing at room temperature. Thaw in refrigeration or under cold running water.

Buzz's Bar & Grill - 5018 Mud Bay Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/9/2018 65 13 78 #14- Raw Meats Away from RTE Food; Species Separated
#17- Proper Hot Holding Temperatures
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Chicken breast, cook temp, 178-181 F
Coleslaw mix, hot held on stove, 93 F
Tomatoes, merch (in back), 39 F
Tomatoes, in prep top, 39 F
Tomatoes, prep cooler, 36 F
Cooled chicken breast, upright reach-in, 40 F
Coleslaw, upright reach-in, 41 F
Meat & cheese skewer, bar reach-in, 40 F
Meat & cheese skewer on ice in bar, 47 F
1/2 & 1/2 on ice in bar, 47 F
Par cooked bacon, on counter, 65 F
Rice, hot hold in cooker, 163 F

REPEAT: #14. Tray with raw meat juice stored on top of rice wrap and noodle boxes.
Raw eggs in upright reach-in stored above cooled, ready to eat chicken.
Raw animal proteins must be stored below and away form ready to eat foods.
Corrected: Eggs and tray moved.

#17. Slaw / cooked cabbage mix on stove, hot holding per PIC at 93 F.
Cooked foods must be held at 135 F and above.
Corrected: Cabbage mix voluntarily discarded-went over hot holding guidelines with PIC.

REPEAT #19. Par cooked bacon, whipped butter and cooked / previously frozen pea / carrot mix stored on counter at room temperature.
Potentially hazardous foods must be held in temperature control (below 41 F or above 135 F).
Corrected: All foods moved to reach-in cooler.

#21. 1/2 & 1/2 stored in rack above ice box at bar at 47 F. Potentially hazardous foods must be held at 41 F and below.
Correction: Store PHF's in cooler or completely submerged in ice (up to level of food in container, and only during rush hours.

#34. Several wiping cloths stored on counter tops throughout kitchen. Wiping cloths must be stored in sanitizer when not in use. Chlorine sanitizer tested at > 200 ppm, (must be 50-100 ppm).
Corrected: Cloths moved, sanitizer refreshed, tested at 100 ppm.

#37. Rice scoop stored in 78 F stagnant water.
In use utensils must be held <41 F, > 135 F or under continuous water flow.
Corrected: Ice added to water.

#41. Chlorine test strips not available.
Test strips must be available to verify sanitizer concentration.
Correction: Obtain and use.

NOTE: #29. 2-door merchandiser cooler is not designed for use with open potentially hazardous foods. When unit fails to maintain temperatures 41 F and below, it must be replaced with a commercial unit.

RE-INSPECTION REQUIRED
A re-inspection will occur in 10 business days (14 days), at which time ALL violations noted MUST BE CORRECTED.

Per bar PIC, Septic system was recently replaced. Single-use service items no longer being used, but bathrooms still limited to employees only. Water offered only upon request.

Re-Inspection:

Re-InspectionDate: Oct 23, 2018 Results: Follow-up to 10/9/18 Inspection
Re-inspection:

#14. No raw animal proteins stored over ready to eat foods. Contamination prevented / not observed.

#17. No foods hot holding during inspection.

#19. No foods stored improperly at room temperature.

#21. Bar 1/2 & 1/2 no longer stored in ice, kept in reach-in.

#34. All wiping cloths stored in sanitizer.

#37. Rice scoop stored properly in ice water.

#41. Chlorine test strips available and being used properly.

Active managerial control observed during re-inspection. Thank you so much for making the required changes.

Huge positive improvement in food safety practices observed in facility.

TESC - The Flaming Eggplant - CAB Building 3rd Floor

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/9/2018 5 10 15 #02- Food Worker Cards Current
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
Rice, steam table, 160 F
Cheese, prep top, 39 F
Pumpkin in sauce, prep top, 40 F
Sausage, prep cooler, 35 F
Bean mix (cooled), walk-in, 37 F
Wiping cloth sanitizer @ 50 ppm chlorine.

#2. Two food worker cards missing, one expired.
All food workers must obtain a valid food worker card within 2 weeks of hire.
Correction: Obtain within 2 weeks.

#33. Raw eggs stored over ready to eat foods in prep cooler, and walk-in. Raw animal proteins must be stored below and away from ready to eat foods.
Correction: Eggs moved below and away.

#34. Sanitizer wiping cloth(s) stored on counter.
Wiping cloths must be stored in sanitizer buckets when not in use.
Corrected: Cloths moved

NOTE: #41. Ware wash machine not functional or being used at time of inspection. Three comp sink being used until it is replaced.

NOTE: #43. Monitor calcium build-up in ice machine, increase cleaning frequency of required.

Little Caesars - 805 College Street Suite C

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/8/2018 0 0 0 Sausage top of prep, 38 F
Sausage, reach-in, 36 F
Chicken wings, walk-in, 39 F
Contact sanitizer, 300 ppm QUAT

No items cited.

Subway - 4820 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/8/2018 5 3 8 #22- Accurate Thermometer Provided for PHF
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
Meatballs, steam table, 158 F
Sliced Turkey, left prep, 38 F
Sliced tomatoes, right prep, 39 F
Contact Sanitizer 200-300 ppm quat

#22. Provide ambient air thermometer for 2-door under counter fridge.
Correct in 5 days.

#38. Do not store salad cutters on splash guard of hand wash sink.

India Garden Restaurant & Bar - 1401 Marvin Rd NE #310

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 10/8/2018 95 8 103 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
#37- In-use Utensils Properly Stored
Cooked vegetables, in insert, on shelf, 115-120 F
Buffet foods, buffet inserts, 171-189 F
Chicken, insert-covered, 121 F
Butter sauce, kitchen insert, 102 F
Yogurt, buffet line, 48F
Onion sauce, 5 gallon bucket in walk-in 48 F
Rice, walk-in, 43-46 F

#4. Improper hand washing. Employee did not wash as required when required. Employee handled dirty dishes and returned to food service without washing hands between tasks. Employee washed hands for less then required 20 seconds.
Correction: Properly wash hands with warm water and soap at an approved hand sink for minimum of 20 seconds as required when required. (e.g. changing task).

#6. Inadequate hand washing facilities. Bar sink absent paper towels, kitchen sink absent soap(below counter, nearly empty, employee went to different sink). Hand sink used as dump sink in service area.
Correction: Maintain hand sinks stocked with soap and disposable towels at all times. Prevent potential contamination, use hand sink for hand washing ONLY.

#16. Improper cooling of potentially hazardous food. Rice prepared 10/*7/18 in metal insert greater then 4 inches, 43-46 F. Onion sauce prepared and cooled 10/7/18, in covered 5 gallon container, greater then 41 F (48 F)
Correction: Properly cool by approved methods. If shallow pan methods used, ensure 2 inches of food depth uncovered in walk-in until 41 F is reached. If time and temperature is used, ensure food is taken from 135 F to 70 F or lower within first 2 hours - then- from 70 F to 41 F or lower in an additional 4 hours.
Corrected: CDI- Voluntarily discarded.

#19. Room temperature storage of potentially hazardous food. Sauce 102 F in insert in kitchen, Chicken in insert, not in temp control, 121 F. Cooked vegetables in insert on shelf, 115-120 F
Correction: Properly maintain PHF at or below 41 F or at or above 135 F (CDI- reheat).

#33. Potential contamination during storage Interior of ice machine dirty.
Correction: Properly clean and maintain.

#21. Improper cold holding, yogurt on cold line 48 F in insert above ice.
Correction: Maintain food in cold holding at or below 41 F (CDI rapid chill).

#37. Handle of ice scoop in ice.
Correction: Prevent potential contamination. Store scoop handle properly.

NOTE: #43. Cardboard is not smooth and easily cleanable. Remove

Re-Inspection:

Re-InspectionDate: Oct 25, 2018 Results: Re-inspection to verify corrective action for red high risk violations.
Upon re-inspection observed proper cooling ( 2 inches or less), observed bar sink stocked, did not observe room temperature storage or improper hand washing. Did not observe improper cold holding.

Management has taken corrective action and is demonstrating active control of foodborne illness risk factors.

No repeat violations observed.

Towne - 2020 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment and Tavern 10/8/2018 5 5 10 #02- Food Worker Cards Current
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
All foods frozen.

#2. Employee FW card expired.
Obtain renewed card within 2 weeks.

#41. Dish washing sanitizer prepared too weak. Must be 50 ppm chlorine.
Obtain test paper to Monitor.

City Foods - 1408 BETHEL ST NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 10/5/2018 0 0 0 Kombucha, 1-door cooler, 41 F max, OK
1/2 gal milk, walk-in cooler 40 F max, OK,

Good, none noted.

Thank you for paper towels in restroom.
(Employees only).

Dockside Bistro & Wine Bar, The - 501 Columbia Street Suite B

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/5/2018 10 5 15 #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Walk-in cooler, cheese, 40 F OK
Artichoke (top) 3-door cooler, 40 F OK
Steak warmer, sauce, 145 F, OK

#26. Your sous vide process cannot be approved; A variance application is first required. You must discontinue your process, which you par cook to 130 F, cool, then reheat fully. You will be sent an application.

You may presently only: 1. Heat (par cook) to 135 F NOT 130 F; 2. Keep hot (135F) until fully cooked; 3. Any leftovers Take out of bag to cool in shallow 2" uncovered pan, no cooling in bag is allowed.

#41. No bleach (Chlorine) detected in dishwasher final rinse, purchase chlorine test strips, must read 50-100 ppm.

Subway - 3430 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/5/2018 0 0 0 Chopped beef, left prep, 37 F
Sliced tomatoes, right prep, 38 F
Meatballs, steam table, 153 F
Contact sanitizer, 300 ppm quat.
Tuna spread, 6-door reach-in, 39 F

No items cited.

Office Bar & Grill - 2030 Mottman Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/4/2018 10 7 17 #06- Adequate Handwashing Facilities
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Burger, cook temp, 170-179 F
Cheese, walk-in, 38 F
Shredded lettuce, home style fridge, 38 F
Shredded lettuce, prep cooler, 39 F
Tomatoes, prep top, 37 F
Chlorine sanitizer, @ 50 ppm
Bar ware wash @ 169 F

#6. Glass cleaning brush / platform stored in bar hand wash sink basin. Hand wash sinks must be used for hand washing only-storage of wares, utensils or cleaning tools not permitted.
Corrected: Glass brush platform removed.

#41. Bar wiping cloth sanitizer at <150 ppm QUAT, test strips unavailable. QUAT sanitizer must be held at 150-400 ppm, test strips must be used to verify concentration
Correction: Sanitizer refreshed & tested at 200 ppm. Obtain and use QUAT specific test strips.

#48. Bar hand wash sink and both men and women's bathrooms missing hand wash signage.
Signage directing employees to wash is required at all hand wash sinks.
Correction: Obtain and hang.

Note#29. One stainless steel home style cooler in use and maintaining temperature at time of inspection. When unit fails it must be replaced with a commercial unit.

TESC - Market Place - CAB Building 2nd Floor

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/4/2018 0 0 0 Shredded chicken, burrito, steam table, 178 F
Rice, burrito, steam table, 148 F
Cheese, burrito prep top, 39 F
Cheese, burrito, prep cooler, 40 F
Pico de gallo, burrito, prep top, 35 F
Milk, 1- door prep, 41 F
Wiping cloth sanitizer, @ 200-400 ppm QUAT
Pizza, hot hold, 147 F

Note: Ensure recently expired food worker cards are followed up on regularly- increase frequency of monitoring if necessary.

Excellent hand washing and food safety behaviors observed during inspection. Great job!

Swing Wine Bar - 825 Columbia Street SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/4/2018 0 3 3 #37- In-use Utensils Properly Stored
White gravy, 142 F OK
Walk-in cooler, cheese, 38 F OK
Prep table, sprouts, 39 F OK

#37. Build up in ice scoop holder. Will replace bucket with removable holder that can be easily removed for putting in dishwasher.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 10/4/2018 0 5 5 #33- Potential Food Contamination Prevented
Milk, walk-in, 33 F
Sandwiches, merchandiser, 37 F

#33. Carton eggs in walk-in refrigerator must be located below all other foods & beverages.
Correct in 3 days.
Food Service Establishment 10/4/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Taquito's HH on roller cookers, 157 F
Pico de gallo in condiment prep top, 37 F
Chicken wings, hot display case, 137 F
Contact Sanitizer, 300 ppm Quat
All foods frozen before heating. <4 F

#41. 3 compartment sink must be maintained clean. Third sink especially, has grime and debris accumulation. Must properly wash rinse and sanitize equipment ware and utensils.
Clean and sanitize this sink Today and Before all use.

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 10/4/2018 25 2 27 #16- Proper Cooling Procedures
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Shredded pork, hot hold crock pot, 183 F
Shredded beef, hot hold crock pot, 176 F
Shredded chicken, hot hold crock pot, 196 F
Chicken (cooled) TRUE merchandiser, 40 F
Tomatoes, sandwich prep top, 38 F
Tomatoes, sandwich prep reach-in, 40 F
Milk, Atosa upright reach-in, 39 F
1/2 & 1/2 walk-in, 39 F
Ranch dressing, front counter merch, 38 F

#16. Pan of ground beef in 2 door Atosa reach-in, cooled overnight, covered at 4" in depth at 44 F.
Cooled foods must be cooled using and approved method (i.e. depth of 2" uncovered).

Correction: Ground beef voluntarily discarded. Discussed cooling procedures with PIC- ensure night time staff are properly trained. Cool items in walk-in instead of upright in the future.

#48. Hand wash signs missing from men & women's bathrooms. All bathrooms must be equipped with signs directing employees to wash.
Correction: Obtain and hang.

NOTE #2. Ensure all employee food worker cards are obtained from an approved source (i.e. Thurston County FWC website or other WA County).

NOTE #29. Ensure all cold hold unit thermometers are present and viewable for temperature monitoring.

Lucky 7 Food Store - 4061 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery and Deli 10/4/2018 10 0 10 #06- Adequate Handwashing Facilities
Taquito's in merchandiser 37 F

#6. Hand wash sink outside of lavatory did not have paper towels in dispenser. Provide paper towels within 3 days. Place Napkins or other paper towels at sink immediately.
Corrected.

Burger King #3463 - 400 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/3/2018 5 0 5 #02- Food Worker Cards Current
Chicken patties, hot hold drawer, 176 F
Fries, hot hold bin, 167 F
Butter, front door reach-in, 39 F
Shredded lettuce, walk-in, 39 F
Butter, front slider cooler, 41 F
Salad, middle reach-in, 39 F
Beef burgers, cook temp, 177-195 F
Sani-bucket @ 200 ppm QUAT

#2. Multiple food worker cards missing, one expired. All employees must obtain a valid FWC within 2 weeks of hire.
Correction: Obtain within 2 weeks.

Note: Discussed recent complaint with PIC. The employee observed not washing hands after handling fries on the ground and returning to prep was a new hire, and was corrected and directed to wash by PIC at time of complaint.

Black Lake Grocery - 4409 Black Lake Boulevard S.W.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 10/3/2018 0 5 5 #33- Potential Food Contamination Prevented
Milk, display cooler, 38 F
Cream Cheese, display cooler, 40 F
Milk, walk-in cooler, 38 F

#33. Bacon (raw) stored over beverages in display cooler. Employee food, drinks and medications stored in display cooler next to retail food.
Raw animal proteins must be stored below and away form ready to eat foods. Employee food and medications must be labeled and stored separately from retail food.
Corrected: Bacon moved below RTE food/beverages. Employee food/medications will be labeled and moved.

Note: Both doors closed during inspection, no significant build up of dust observed on foods. Active pest prevention observed , outside areas well maintained. Interior of building has noticeable wear, but being actively maintained, thank you.

Brim at Black Lake, The - 2722 Black Lake Blvd SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/3/2018 10 3 13 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#39- Single-Use and Single-Service Articles Properly Stored, Used
Milk, 2-door Avantco reach-in, 42 F
1/2 & 1/2 , 2-door Avantco reach-in, 44 F
Smoothie mix, 1-door Atosa upright, 40 F
Dish & wiping cloth sanitizer @ 200 ppm QUAT

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

#21. Milk and 1/2 & 1/2 in 2-dor Avantco reach-in at 42 F and 44 F. Potentially hazardous foods must be held at 41 F and below.
Correction: Reduce volume of product in unit (4-5 gallon & 1/2 gallons moved to upright), adjust if necessary.

#39. Single use cups and lids stored in boxes in restroom. Single use articles may not be stored in toilet rooms.
Corrected: All boxes moved to storage room.

China House - 4740 Yelm Hwy SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/3/2018 35 15 50 #06- Adequate Handwashing Facilities
#19- No Room Temperature Storage
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#43- Nonfood-Contact Surfaces Maintained and Clean
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Chopped cabbage , top of prep 38 F

#6. Buckets and miscellaneous equipment stored in front of hand sink hindering access. Keep sink clear and accessible at all times.

#19. Two large tubs of BBQ pork at 90 and 121 stored at room temperature. These must be processed then cooled in a timely manner so that food temperature does not go below 135 F

#34. Contact sanitizer and wiping towels are not prepared not in use. Have prepared daily and in use at all times of operation.

#41. Food tub was washed by employee but not sanitized.

#43. Plastic film on shelving needs to be removed. Has grime build-up. Remove film so steel surface can be properly clean and sanitized.

#48. Grease and debris accumulation on floor under equipment and sinks. Move equipment and clean regularly.

Prepare for submittal to this dept., a summary procedure of BBQ pork preparation.

Fire Creek Ale House at Capital City Golf Course - 5225 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/2/2018 55 7 62 #02- Food Worker Cards Current
#16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sliced Turkey, top of prep, 39 F
Sliced Tomatoes, top of prep, #2 38 F
Tomatoes, sliced top of salad prep, 37 F
Contact sanitizer, 300 ppm quat

#16. Total of three pans of gravy and chowder cooled at 3-4 inches food depth. These and other PHF foods must be cooled at 2-inches
Corrective action: Disposed to refuse

#17. Beef and chicken taco meats at 121-123 F in Alto-Sham. cooked earlier (1:00 PM), these must be hot held at 135 F or higher.
Corrective Action: Oven temp increased to heat foods to 165 within 30 minutes.

#48. Food debris and grime accumulation under equipment in kitchen.
Corrective Action: Move out equipment in 10 days and clean floors.

#41. Dish wash machine does not provide any sanitizer in rinse cycle.
Corrective action: Must manually sanitize dishes, utensils, all equipment, in 3 compartment sink. Have machine serviced to properly sanitize.

#2. Some employees with expired FW cards.
Obtain renewed cards in 2 weeks.

Re-Inspection:

Re-InspectionDate: Nov 01, 2018 Results: Rice, reheating in Alto, 175 F
Wings, Taco meat cooled in walk-in, 36 F

No items cited. Items from previous inspection have been addressed and corrected.

Yelm High School Concession - Stadium - 1315 Yelm Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/28/2018 0 0 0 2 digital white case thermometers, 68-69 F my TC #18 69 F
Cheese sauce, 188 F
Chili, 177 F
Hot dog, 177 F

Fridge for hot dog storage has monitoring therm. (spring stem), reading 30.5 F; ambient air temp , my comark 17 30.5 F.
75-100 ppm bleach solution for counter wipes bucket and 3rd sanitizing sink of manual ware wash. Also has bleach test strips.

Pilot Travel Center - 2430 93rd Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Subway/Cinnabon 9/27/2018 0 0 0 Roller Burritos, 135-147 F
Sandwiches, open display case, 38 F
Milk, walk-in cooler, 37 F
Contact sanitizer, 200-300 ppm quat.

No items noted.
Grocery Stores and Confectioneries 9/27/2018 0 0 0 Cut melons tubs in open display, 37 F
Bakery fridges back, 38 F Front, 40 F

No items noted.

McDonald's - 2611 West Harrison

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/27/2018 0 5 5 #38- Utensils, Equipment, Linens Properly Stored, Used, Handled
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Chicken Tenders, cook temp, 203 F
Raw beef patties, cold drawer (IR) 36 F
Egg whites, egg cold drawer, 35 F
Burritos, upright reach-in, 41 F
Hash browns, hot hold, 167 F
Soft serve mix, machine, 37 F
Dish sanitizer, @ 200 ppm QUAT
Canadian bacon, 2-door upright, 39 F
Chicken nuggets, hot hold, 145 F
Shredded lettuce, walk-in 41 F
Go-gurt, drive through cold hold, 36 F
Sani-bucket, @ 50 ppm chlorine.

#38. Cup in hand of employee used to scoop ice, a handled ice scoop must be used to dispense ice.
Correction: Employee directed to use scoop.

#48. Men and women's bathrooms lack hand wash sign. Chicken tender fry area lack green "cooled" and red "raw only" decals. Restroom hand wash sinks must have signs directing employees to wash. Per August 9th letter, red and green decals are required in the staging area of chicken fryers.
Correction: Obtain and put up.

Note: Discussed chicken tender process with PIC and observed fryer in use. This is the location's second day with the equipment. Inspected combi oven temperature logs, fry cook temps adequate.

Capital Mall - 625 Black Lake Boulevard SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Ware wash for food court vendors 9/26/2018 0 5 5 #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#40: Flooring in dish pit room damaged (heavily) and missing 1/3 of floor tiles.
Non-food contact surfaces must be maintained.
Correction: Repair / replace damaged section within 6 months.

*Employee restroom locked during inspection.
*Spoke with PIC about flooring solutions (specifically peeling up current flooring and scaling concrete). Will refer to Jerry Caird.

Ware wash @ 182.2 F

Pho - 102 - 211 SW TROSPER ST

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/25/2018 30 3 33 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#43- Nonfood-Contact Surfaces Maintained and Clean
Sliced tomatoes, left prep, 38 F
DW machine & Contact Sanitizer, 50 ppm Chlorine.

#16. cooked rice being cooled in 2 gallon containers at about half full, 4 inch depth. Must cool at 2 inches food depth. Cooked noodles being cooled at 2 inches of food depth but covered w/lid. cool these foods at 2 inches and UNCOVERED.

#21. Various foods in top of right side, 2-door prep and below at 44-45. foods must be cold at 41 F or less. Adjust temperature setting.

#43. Need improved cleaning of equipment surfaces. Fridges, containers 3.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/21/2018 0 0 0 Beef Philly Steak, cooked, 193 F
Sliced tomatoes, top of prep, 40 F
Chili, HH, 167 F
Contact Sanitizer, 300 ppm QUAT
DW machine sanitizing rinse, measured 165 F

Teriyaki Japan - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/21/2018 50 13 63 #17- Proper Hot Holding Temperatures
#19- No Room Temperature Storage
#30- Proper Thawing Methods Used
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Eggrolls, steam table, 127-131 F
Fried Rice, steam table, 150 F
Rice, hot held in cooler, 198 F
Eggroll, cook temp, 193 F
Yakisoba noodles, walk-in, 40 F
Cabbage mix, prep top, 57 F
Wiping cloth sanitizer @ 50 ppm Chlorine.

REPEAT #17. Eggrolls in steam table, at 127-131F.
Potentially hazardous foods must be held at 135 F and above.
Corrected: Egg rolls voluntarily discarded. New batch cooked, temped at 198 F. Keep eggrolls covered or turn up steam table to maintain temperatures.

REPEAT:#19. Cabbage mix in hopper at 57 F. Potentially hazardous foods must be held at 41 F and below or 135 F and above. Any food time as a public health control is used for must have a written procedure.
Corrected: Discard time written for cabbage, demonstrated time as a control documentation to PIC. Provide written procedure at re-inspection.

REPEAT:#30 Cooked frozen carrot and pea mixture observed thawing on counter top.
Frozen foods must be thawed using an approved method, (i.e. submerged under running water or under refrigeration.
Corrected: Food moved to walk-in.

#41. Chlorine test strips not available (Quat strips present but quat sanitizer not used in facility).
Sanitizer test strips must be available and used.
Correction: Obtain and use.

#42. Ice machine observed with build up of mold on inside. Food contact surfaces must be cleaned and maintained.
Correction: Increase cleaning frequency.

Note: #16, If cooling with ice, logs must be kept. Demonstrated log keeping to PIC. Must be available for inspection at re-inspection.

RE-INSPECTION REQUIRED
Will return in 10 business days for re-inspection, at which time ALL violations listed above must be corrected.

Re-Inspection:

Re-InspectionDate: Oct 05, 2018 Results: Rice. steam table, 150 F
Cooled noodles, walk-in, 37 F

Re-inspection after 9/21/18 inspection:

17. Egg rolls are now cooked to order, no hot holding. Hot held rice temperature at 150 F

19. Time as a control system for cabbage used and documented very well- White board up front used to track time.

30. Thawing procedures explained by PIC (different from 9/21/18), and have been corrected.

41. Chlorine test strips obtained and being used.

42. Ice machine cleaned, no build-up observed.

NOTE #16. Cooling logs for noodles inspected-up to date and accurate. Thank you.

NOTE: Ensure hand wash sinks are clear at all times.

Thank you for making the required changes.

Rainier High School Concession - 308 2nd Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Stadium Concession (Fall and Spring Qtr) 9/21/2018 0 0 0 Chili, 193 F Hot Hold
Cheese sauce, 192 F
Hot dog in bun, wrapped in foil, on hot hold, 141 F
Fridge has monitoring therm. (26F) between sliced cheese blocks (28F).

Food probe therm check my TC #18 87 F your white case digital 88 F.
Using single use counter wipes, 300 ppm Q.A.C.
No 3rd or sanitizing solution sink set up yet per your procedure- Has bleach chlorine test strips & Q.A.C. test strips.

Work on orienting single use utensils so handles are on one end of container-you retrieve, but will reduce potential contamination & increase efficiency during "rushes".

El Sarape - 5409 Capitol Boulevard S.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/21/2018 10 7 17 #06- Adequate Handwashing Facilities
#44- Plumbing Properly Sized, Installed, and Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sliced tomatoes, top of prep, 38 F
Shredded Chicken, steam table, 161 F
Mashed Beans, steam table, 163 F
Dish machine sanitizer, 50 ppm Chlorine

#6. Hand wash sink across from dish machine is disabled. Paper towel dispenser only works intermittently. Hand wash sink near cook line does not have soap, is missing one control valve handle and towel dispenser does not work.
Corrective Action: Make both of these functional now.

#44. Water supply plumbing to back hand wash sink leaks.

#48. Tile flooring, top wall paneling in and around dish wash area and equipment storage under disrepair.
Corrective Action:
Complete the repair in 4 weeks.

#6. Paper towel dispenser in men's restroom does not work.
Corrective Action: Get it working in 2 days. Provide supply of towels in restroom.

Arby's #5801 - 532 Sleater Kinney

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/21/2018 0 5 5 #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
In-use beef roast slicer, 151 F
Sliced tomatoes, top of prep, 38 F
Contact Sanitizer, 300 ppm quat

#42. Mold growth in bin of ice machine. Clean and sanitize this unit regularly. Fully empty, clean and sanitize at least monthly.

*Note: Indirect drain line for ice bin was corrected.

AFC Sushi @ Safeway #1464 - 3215 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/21/2018 10 0 10 #21- Proper Cold Holding Temperatures
Crab salad, prep top, 36 F
Crab, prep top, 34 F
Cut lettuce, bottom prep cooler, 37 F
Cucumber, reach-in prep cooler, 39 F
Brown rice, walk-in, 40 F
Sushi rolls, display cooler, 47-53 F
Display cooler, ambient, 39 F
Spray sanitizer @ 300 ppm QUAT

#21. Rolls in display cooler between 47-53 F. Ambient temp in unit 39 F. Potentially hazardous foods must be held at 41 F and below.
Corrected: Rolls made 1-2 hours ago, moved to walk-in to chill. Ensure all rolls are chilled after prep to 41 F BEFORE going into display cooler.

Excellent hand washing, and record keeping for pH and cooling logs.

Jim Bob's Chuck Wagon - 4011 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/21/2018 25 0 25 #16- Proper Cooling Procedures
Beans, HH steam table, 159 F
Pork, HH cooking in smoker oven, 163 F
Sliced tomatoes in prep fridge, 40 F
String beans, 2-inch cooled, walk-in,39 F
Contact Sanitizer, 300 ppm quat.
DW Sanitizer, 50 ppm chlorine

#16. Pieces of corned beef cooling in covered pan in walk-in at 45 F Must cool foods uncovered. Solid foods must also be layed out, not contacting other pieces. Shredded meats must be arranged at 2-inch depth or thickness.

Dollar Tree #7002 - 5203 CAPITOL BLVD S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Grocery 9/20/2018 0 5 5 #33- Potential Food Contamination Prevented
Yogurt, walk-in , 38.8 F
Coffee drink, merchandiser, 39 F
Bologna, display cooler, 39 F

#33. Foods in boxes stored on floor in walk-in. All food must be stored at least 6" off floor.
Correction: Move items immediately after deliver.

Discussed canned food checks and damaged can disposal policy with PIC

Ensure pest control records are available for inspector at next inspection.

AFC Sushi @ Fred Meyer #186 - 700 SLEATER KINNEY RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/20/2018 0 5 5 #33- Potential Food Contamination Prevented
Eel in prep fridge, 37 F
Salmon, prep fridge, left 35 F
Crab, top of prep, 39 F
Contact sanitizer, 300 ppm quat

#33. Raw tuna thawing in cold running water with packaging intact. This raw fish product must be thawed with packaging opened to prevent bacterial growth during thawing.
Corrected.

AFC Sushi @ Safeway #543 - 4700 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/20/2018 10 0 10 #21- Proper Cold Holding Temperatures
Salmon, prep fridge below, 33 F
Tuna, prep fridge below, 34 F
Products in open display case

#21. Container of cooked crab in-use at 52 F This must be kept cold at 41 F or less. Do not keep out of refrigeration that allows food temperature to get above 41 F. Take out enough to prepare and use and return supply to refrigerator.

Subway - 2430 93rd Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/18/2018 15 5 20 #06- Adequate Handwashing Facilities
#22- Accurate Thermometer Provided for PHF
#34- Wiping Cloths Properly Used, Stored
Shredded lettuce, prep, 38 F
Sliced turkey, top of prep, 34 F
Chopped beef, walk-in, 39 F
DW sanitizer, 200 ppm Quat

#34. Sanitizer solution for front line had no content of sanitizing chemical. Must be maintained at 200-300 ppm quat.

#6. The back hand wash sink and paper towel dispenser was blocked form use by large garbage barrel and cardboard boxes stored for recycling. Keep hand wash facilities clear and accessible at all times.

#22 Provide ambient thermometer in under counter fridge at line.

El Sarape II - 955 Black Lake Blvd SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 9/18/2018 30 7 37 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#14- Raw Meats Away from RTE Food; Species Separated
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Refried beans, lunch buffet steam table, 153 F
Rice, (lunch buffet steam table), 160 F
Cooked veggies, lunch buffet steam table, 171 F
Shredded cheese, lunch buffet tostada, 41 F
Tomatoes, lunch buffet, 36 F
Tomatoes, cook line prep top, 36 F
Ground beef, middle steam table, 173 F
Rice, cook line 158 F
Refried beans, steam table (R) 198 F
Pico de gallo, 1-door under counter, 40 F
Cheese, walk-in, 38 F
Cooled chicken, walk-in, 38 F
Cream, bar reach-in, 41 F
Salsa on ice on counter top, 53 F, pH 3.5
Bar ware wash @ 166 F
Ware wash @ 50 ppm Chlorine
Chicken, cook temp, 166 F

REPEAT #2.: Three expired food worker cards (FWC) ,1 missing. All employees must obtain valid FWC within 2 weeks of hire.
Correction: Obtain valid cards within 2 weeks.

REPEAT #6: Soap missing/ empty at cook line hand wash sink. Paper towels missing at bar hand wash sink.
All hand wash sinks must be stocked with soap, hot water & paper towels.
Corrected: Paper towels & soap re-stocked. CDI

REPEAT #14: Raw chicken stored over ready to eat vegetables in prep line. 1-door prep cooler. Raw charizo over RTE foods in 1-door upright reach-in. Raw ground beef stored over raw pork in walk-in. Raw animal proteins must be stored in away that prevents cross contamination.
Corrected: Raw products re-arranged, below & away from RTE foods. CDI

#26. Lunch buffet set up 11-3 PM without prior approval or notification. Tortilla station set up in kitchen without prior approval or notification. Changes to current equipment or addition of new or new procedures (lunch buffet) require prior approval.
Correction: Received questions regarding buffet & tortilla station on 8/7/17, but did not receive requested information for approval (floor plan for buffet location, foods hot / cold held, how food is protected).
Buffet line holding adequate temperature, has functional sneeze gard(s) and all food is discarded after 3 PM per PIC.
Please provide equipment specs, foods provided, and discard policy within 1 month.

#34. Many wiping cloths stored on counter tops, sanitizer in multiple buckets at 200 + ppm chlorine.
Wiping cloths must be stored in sanitizer when not in use, chlorine sanitizer must be held between 50-100 ppm.
Corrected: Wiping cloths moved, buckets diluted & tested @ 100 ppm. CDI

#48. Hand wash signs missing from bathrooms and bar hand wash sink. All hand wash sinks must have proper signage.
Correction: hand wash signs provided, hand accordingly. CDI

Note: #9. Avocados used in bar must be rinsed prior to use, cut with gloved hands before stocking in bar.

Note: #18. Final cook temp on chicken at 166 F. monitor cook temps to ensure all dishes reach adequate cooking temperature.

Vision Fitness and Health - 111 TUMWATER BLVD SE #A209

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Estabilishment 9/18/2018 0 0 0 Milk, under counter ATOSA 39 F

No Items Noted

Dishwasher sanitizer, 50 ppm chlorine.

Capital Place Retirement - 700 Black Lake Boulevard

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/18/2018 15 0 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Ham and cheese casserole, steam table, 181
Broccoli, steam table, 156 F
Shrimp, steam table, 145 F
Milk, two door upright reach-in, 41 F
Sliced turkey, walk-in, 36 F
Hard boiled egg, downstairs reach-in, 46 F
Yogurt parfait, downstairs reach-in 43 F
Ware wash at 161 F
Sani-bucket @ 200 ppm QUAT

REPEAT #2. Three food worker cards missing.
All employees must obtain valid FWC within two weeks of hire.
Correction: Obtain within two weeks of inspection. This is a REPEAT violation. 3rd time.

#21. Hard boiled eggs and yogurt parfaits in downstairs merchandiser cooler at 46 F and 43 F.
All potentially hazardous foods must be held at 41 F and below.
Correction: Foods voluntarily discarded. Adjust or repair unit as necessary. (Unit is commercial grade).

NOTE #6. Only one hand wash sink in kitchen. Replacement of hot holding equipment expected in 2019, consider additional hand wash sink in service area. Please submit equipment list / plans prior to any replacement.

Burger King #7938 - 4830 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/18/2018 0 0 0 Chopped lettuce, salad prep, 37 F
Chicken, HH in slide, 153 F
Chopped lettuce, in walk-in, 35 F
Pasteurized eggs in walk-in, 34 F
Contact sanitizer, 300 ppm quat.
Dairy, under counter, 35 F

Very well run establishment.

AFC Sushi @ Fred Meyer 659 - 555 Trosper Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/18/2018 0 5 5 #33- Potential Food Contamination Prevented
Crab salad, lower prep cooler, L 36 F
Cooked chicken, lower prep cooler, R 40 F
Ambient, display cooler, 39 F
Crab salad, walk-in cooler, 36 F
In process crab salad, (counter) 49 F
In process crab (counter), 48 F
Sani-bucket @ 200 ppm QUAT

#33. Cabbage and avocados stored directly under hand wash sink. Foods must be stored in a way that prevents contamination.
Corrected: Foods moved.

NOTE #19. While rolling sushi, PHFs can only be out at room temperature for 2 hours at a time. Portion and use accordingly.

Observed calibration & use of pH meter, all logs up to date.

Pad Thai Express - 315 Cooper Point Road NW #102

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/14/2018 70 0 70 #02- Food Worker Cards Current
#05- Proper Barriers Used To Prevent BHC
#14- Raw Meats Away from RTE Food; Species Separated
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
Tofu, cook-line prep, top, 45 F
Shrimp, cook-line prep, top, 48 F
Shredded lettuce, prep top (back) 41 F
Boba jelly, 1-door prep cooler, (back), 43 F
White rice, hot hold, 178 F
Brown rice, hot hold, 155 F
Ware wash @ 50 ppm
Sani-bucket, 100 ppm chlorine
Tomatoes, 1-door prep top, 38 F
Chicken dish, cook temp, 182 F
1/2 & 1/2 1-door merchandiser, 41 F

#2. Two food worker cares expired.
All employees must obtain a valid FWC within 2 weeks of hire.
Correction: Obtain and provide inspector verification within 2 weeks.

#5. PIC observed touching ready to eat rice noodles with bare hands directly after shelling raw shrimp. Bare hand contact with ready to eat foods cannot occur.
Corrected: Rice noodles voluntarily discarded, BHC discussed with PIC.

REPEAT #14: Same pair of tongs used between raw chicken and raw beef. Species must be separated during storage and cross-contamination must be prevented.
Correction: New tongs brought out for each meat type.

#16. Cooked rice noodles at 64 F in prep top, cooling at 4-5 ' depth. All cooked potentially hazardous foods must be cooled using an approved method (i.e. 2" shallow pan, uncovered in appropriate cold holding unit).
Corrected: Rice noodles discarded (previous BHC see #5). New batch cooked and cooled properly.

REPEAT #21: Raw shrimp and tofu in cook-line raw prep temp at 48 F & 45 F. Boba jelly and 1/2 & 1/2 in back 1-door prep at 43 F and 42 F.
Potentially hazardous foods must be held at 41 F and below.
Corrected: Adjusted unit all the way down, prep top lid closed. Monitor temperatures throughout day, repair if required. Reduce volume in lower section of back 1-door prep.

NOTE #19. Boba tapioca balls stored on counter at room temperature, and discarded every 2.5 hrs. 1 staff member in charge of process- Write discard time on note next to container to ensure discard time is properly observed.

RE-INSPECTION IS REQUIRED

A re-inspection will occur in 14 days, at which time ALL violations observed during inspection must be corrected.

Re-Inspection:

Re-InspectionDate: Sep 27, 2018 Results: Shredded lettuce, prep top, 38 F
Rice noodles, prep top, 39 F
Tofu, prep unit, cook line, 38 F

Follow-up inspection after 9/14/18 inspection.

#2. All food worker cards valid.

#5. No bare hand contact with ready to eat foods.

#14. Separate tongs for each species in place.

#16. Cooling done correctly.

#21. All previous cold hold violations addressed.

#19. Tapioca balls properly labeled with discard time.

Thank you for making the required changes.

Panda Express #884 - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/14/2018 25 8 33 #16- Proper Cooling Procedures
#34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
Rice, warming cabinet, 175 F
Noodles, 2-door prep, 41 F
Cabbage, walk-in , 38 F
Chicken, cook temp, 206 F
Orange Chicken, service line, 165 F
Chicken breast, service line, 158 F
Chow main, service line, 156 F
Brown rice, rice cooker, hot held, 167 F
White rice, rice cooker, hot held, 171 F

#16. Two pans of cooked rice observed cooling in walk-in at 46 F.
Cooked foods must be cooled using an appropriate method, (i.e. 2" shallow pan, uncovered).
Corrected: Rice voluntarily discarded. PIC recognized problem immediately and will be discussing it with employees.

#34. Quat wiping cloth sanitizer at 0 ppm QUAT.
QUAT sanitizer must be maintained at 150-400 ppm.
Corrected: Sanitizer refreshed and tested at 150 (straight from premix sink dispenser). Contact company to increase concentration to prevent gas off of sanitizer and refresh buckets more frequently. (Company called during inspection).

#37. Rice scoop stored in stagnant 69 F water. In-use utensils must be held at 41 F and below, 135 F and above or out of water an washed, rinsed and sanitized every 4 hours.
Corrected: Ice added to container.

NOTE: #19. Closely observed the 2 hour prep time window for all potentially hazardous foods, including cabbage.

NOTE: All veggies prepped in this facility are cooked.

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 9/14/2018 5 0 5 #02- Food Worker Cards Current
Chicken, hot hold take out line, 145 F
Pico, cold hold, take out line, 38 F
Rice, prep line, hot hold, 148 F
Chorizo , 1-door prep, 40 F
Guacamole, 2-door merchandiser, 38 F
Rice, cook temp, 206 F
Sani-bucket @ 300 ppm QUAT

#2. Six food worker cards (FWC) missing, 1 expired. All employees must obtain valid FWC within 2 weeks of hire.
Correction: Obtain and provide verification within 2 weeks.

NOTE: #29. Lettuce on ice on prep line at 41 F. Ice cannot be used as a replacement for refrigeration. Ice will only be used during peak hours ( 12 pm - 6 pm ).

Albertsons 3417 - 3520 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli 9/13/2018 0 5 5 #34- Wiping Cloths Properly Used, Stored
Ribs, roasted chicken, cooled in walk-in 35-37 F
Whole chicken cooked, 198 F
Beef bologna in deli case, 31 F
Chicken wings, steam table, 157 F
Sandwiches, self-serve display, 39 F

#34. Quat sanitizer solution in spray bottle was not at adequate strength, @ 100 ppm. Must be 200-300 ppm. Replace this solution at a frequency that it remains at effective strength.

Dickey's Barbecue Pit - 1001 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/13/2018 10 5 15 #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#34- Wiping Cloths Properly Used, Stored
Beans, hot hold prep table, 148 F
Mashed potatoes, hot hold prep table 178 F
Potato salad, prep top, 40 F
BBQ sauce, @ pH 35
Potato salad, 2-door prep, 40 F
Slaw, walk-in 38 F
Beans, warming cabinet, 157 F

REPEAT #26: Overnight cooking logs unavailable for review. Monitoring device not functional at time of inspection. Overnight cooking logs must be documented, and available to staff and inspectors for temperature monitoring / verification.
Correction: These logs have been an on-going issue. Repair equipment and provide daily logs to inspector for the next two weeks. Will work with facility on system that can be used reliably. A re-inspection will occur if logs unavailable at next inspection.

#34. Both sanitizer buckets in front area tested at 0 ppm QUAT. QUAT sanitizer must be maintained at 150-400 ppm.
Corrected: Sanitizer refreshed and tested at 200 ppm.

NOTE: #26. Discussed catering with PIC. Currently not offering "full service" catering, food is dropped off and customers serve themselves. Per the food code this qualifies as a catering operation, and the facility must be permitted. Catering application and FAQ provided. Complete and return within 1 month.

Subway - 805 College Street Suite B

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/13/2018 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Meatballs in spaghetti sauce, steam table, 153 F
Sliced tomatoes, prep fridge, 38 F
Sliced turkey and roast beef, prep fridge, 37 F
Contact sanitizer, 200-300 ppm quat.

#48. Repair or replace damaged FRP panel at curb sink. Complete in 6 weeks.

Cooper Point Public House - 3002 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/12/2018 5 5 10 #02- Food Worker Cards Current
#30- Proper Thawing Methods Used
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Chicken (cooled), prep drawer, 38 F
Cut greens, prep top, 41 F
Sweet potatoes (cooled), 2 door prep, 38 F
Soup, hot hold, 165-170 F
Sweet potatoes (cooled), walk-in, 38 F
Raw fish, raw drawer 38.8 F
Sliced tomatoes, prep top (main L), 38 F

#2. Two food worker cards missing.
All employees must obtain a valid food worker card within 2 weeks of hire.
Correction: Obtain and provide verification to inspector within 2 weeks.

#30. Raw hamburger thawing in prep sink not under running water. Frozen foods must be thawed using an approved method (i.e. submerged under running water).
Corrected: Hamburger moved to walk-in to finish thawing.

#48. Hand wash sink in kitchen area and bus station missing hand wash signs. All hand wash sinks must be equipped with proper signage directing employees to wash.
Corrected: Hand wash sign provided.

Note: Please notify our office before replacing water heater and/or adding hand wash sink in kitchen area.

Note: Add asterisk to menu items under consumer advisory on new copies.

Coffee Central - 261 Israel Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/12/2018 10 0 10 #21- Proper Cold Holding Temperatures
Sandwiches, open display case, 37 F
Milk in tall Arctic Air cooler, 33 F
DW sanitizer, 50 ppm chlorine

#21. Milk in under counter Beverage Air at 48-51 F. This must be adjusted and maintained to keep dairy product at 41 F or less. Door to fridge also is misaligned and may not effectively seal closed. Adjust and repair lower hinge.

EZ Foods Olympia - 4520 INTELCO LOOP SE BLDG 4

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Caterer Only 9/11/2018 5 5 10 #02- Food Worker Cards Current
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Hummus cooled in walk-in, 38 F
Contact sanitizer 50 ppm chlorine
DW machine sanitizing rinse, 170 measured.

#2. Employee FW card expired. Obtain renewed card in 2 weeks.

#40. A pan made of galvenized metal being used for storage / service of salad. This material is not approved for food contact.




This page last updated: 04/29/17