Environmental Health
Food Safety



Food Safety - Inspections Lookup





Loyal Till the End Catering - 2125 Caton Way SW (Commissary Oly Burger)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Truck 10/17/2019 35 0 35 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#22- Accurate Thermometer Provided for PHF
Breakfast bowls, corn dogs, hot hold, 108-115F
Hot dogs, hot hold, 140 F
Air temp, hot hold, 141 F
Cheese / eggs, cold hold, 37-40 F

#2. No food worker card on truck. All employees must have FWC on site. Renew or post. Foodworkercard.wa.gov

#17. Hot holding temperatures in units below 135F. All TCS foods must be kept at 135 F or above. Return to commissary to reheat to 165 F

#22. Thermometer in hot hold unit off by 40 degrees F. All units must have accurate thermometers. Replace immediately.

NOTE: If temperatures of 135 F can't be maintained, unit may need to be altered.

Nineveh - 108 Franklin St NE (Commissary-Old School Pizza)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 10/17/2019 0 0 0 Cooler open top, cheese, < 41 F OK
Cooler open top, (shared) in commissary, Milk, < 41 F OK
Cooking temp, Jo Jo's, 170 F Ok

No violations at time of inspection.

NOTE: Owner to re-seal commissary door floor sweep, and opening in wall. Label your cooler and Dry storage areas in commissary with your firms name. Please complete within 1 months time.

Tacos Gaby - 307 Yelm Ave E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/17/2019 0 0 0 Appetizer area: Refried beans 170 F
Salsa on ice, not surrounded by ice, 43-45 F
Steam table: meat mix, 150-160 F
Rice, 140 F
Chicken, 158 F
Cooks 4 door make fridge, Sour cream, shredded cheese, sliced tomato, all 36-38 F
Rice in pots 4" deep, 41-46 F

NOTE: #6. Cold water part of faucet not working, Hot water only - Repair in 1 week or less and call inspector when done.
Also keep in front of hand wash sink clear and easily assessible.

NOTE: #2. 1 or 2 workers have expired FW cards.
Correction: Have them submit current, valid FW cards within 2 weeks.

NOTE: #16 Please review methods of proper cooling of foods with staff, found in the Spanish language Food Worker booklet, rice should be no more than 2" deep when cooling and 41 F before transferring into a deeper container and depth.

NOTE: #41. Using new Q.A.C. product from ecolab for counter wipes buckets and 3rd compartment of manual ware wash- our QT-10 Q.A.C. test strips did not react well- provide Q.A.C. test strips, for this new use product.

NOTE: #48. Wooden under shelf glasses holder / storage not sealed- Correct by providing paint or similar sealing for ease of cleaning , prevent moistures, grease absorption.

Commissary inspection done as part of routine Food Establishment inspection.

Bar Francis - 110 Franklin NE (commissary-Old School Pizza)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 10/16/2019 0 5 5 #32- Insects, Rodents, Animals Not Present; Entrance Controlled
Gallon milk, home style refrigerator, 35 F OK
Gallon mil, under counter fridge, <40 F OK

#32. Dumpster valve (worker/customer) restroom needs spring, spring hinge or self-closer on door.
Correction: Provide by October 30, 2019.

NOTE: 1. You have resent your drawing espresso "cart" location, along with sinks, storage, restroom,- Thank you.

NOTE: 2. The white Amana home style refrigerator does not meet current codes- Replace only with commercial, "merchandiser grade" cooler if it fails. The sink (no drainboards) also does not meet current codes, though it does have a drain rack above it for storage.

Fresh Taste Cafe #2 - 212 MAPLE PARK AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Espresso 10/15/2019 0 0 0 Sandwiches, TALL cooler, <37 F OK
Gallon milk, under counter cooler, 40 F OK

Good, none noted.

El Taco Amigo 3 - 3720 Pacific Ave SE (Commissary-Corona's Taqueria)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 10/15/2019 0 0 0 Steak, cooking 170 F
Rice, hot hold, 140-155 F
Cheese/Lettuce, small prep cold hold, 38 F
Meat, large, cold hold, 36 F
Steak, cooking temp, 170 F
Rice, hot hold, 140-155 F

NOTE: Renew restroom agreement, Commissary agreement, and Site location/schedule early in 2020.

Taco Lote, LLC - 2752 PACIFIC Avenue SE (Commissary-Silver Saloon)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food 10/14/2019 35 10 45 #06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#44- Plumbing Properly Sized, Installed, and Maintained
Meat / cheese / produce, prep cold hold, 38 F
Beans / meat, prep hot hold, 115-150 F

#6. Worker using prepared dishwashing soap during hand washing. All hand washing sinks must have their own soap and paper towels for hand washing only. Use designated hand soap.

#17. Hot hold temperatures of multiple items below 135 F. All tcs foods being hot held must be kept at 135 F or above. Rapidly re-heat to 165 F before holding at 135 F (CDI)

#40. Untreated wood supports used to level microwave. All non-food contact surfaces must be smooth and easily cleanable. Replace before next inspection.

#44. Wastewater spilling onto floor by 3-compartment sink. Plumbing must be installed and maintained to prevent wastewater contamination. Remove insert that was slowing flow. Wash, rinse, and sanitize area affected by spill

Fiesta Taco LLC - Las Palmas Jarochas 909 Sleater Kinney Rd. #5 (Commissary)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 10/14/2019 15 5 20 #20- Proper Reheating Procedures for Hot Holding
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
Raw meat / cheese / lettuce, Large prep cold hold, 38-40 F
Raw meat, cold hold, 35 F
Beef/Pork/Chicken, prep hot hold, 139-155 F
Chicken, prep hot hold (re-heating) 108 F

#20. Chicken re-heating in hot hold at 108 F. Rapidly reheat previously cooled foods to 165 F before holding at 135 F. Reheat to 165 F.
CDI

#32. Open holes on floor of MFU. Tightly seal all openings to control entrances for pests. Will be sealing holes with bolts.

NOTE: Do no use cardboard to line shelves. All carboard must be recycled after use.

Ichiban Teriyaki - 506 Yelm Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/11/2019 50 3 53 #16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
#37- In-use Utensils Properly Stored
Kim chi in 2 door reach in fridge, 37 degrees F
Rice on hot hold in cooker, 200 degrees F
Cabbage on hot hold, 118 degrees F
Sliced orange, sliced garlic in bin area of make fridge, 38-39 degrees F
Chicken (cooked), in make fridge in covered container 4" in depth, 90 degrees F

#16: Cooked chicken being improper cooled or cold held. Correction: Gave copy of English & Korean language Food Worker Booklet with proper cooling procedure & hot holding pages "dog-eared". Once food is cooked, maintain at 135 degrees F or more. If cooling, cool properly (uncovered, no more than 2" deep until 41 degrees F or less). Then when reheat, needs to be reheated to 165 degrees F.

#17: Cabbage (cooked) improper hot hold temp. Correct: Hot hold all cooked foods at 135 degrees F or more. Correction: See #16 correction also.

Note #34: Counter wipes bucket foamy & 200 + ppm bleach chlorine. Adds soap to counter wipes bucket. Do not add soap to counter wipes bucket. Set up separate bucket for soap & water and another bucket with clean water for washing and rinsing surfaces if necessary or you want to do so. Otherwise or/as necessary, use the cloths stored in the counter wipes bucket to sanitize surfaces if they are clean to touch. Make sanitizing solution by adding 1 tsp of 6% bleach to 1 gallon of cool water, bleach solution should be 50-200 ppm, use test strips as you have to check & monitor.

#37: Between use scoop & paddle stored in water only. Correction: store contaminated utensils between use in ice water bath if you are not going to wash, rinse and sanitize after each use.

Total red points greater than 45. Re-Inspection Notice issued. An inspection will occur 7-10 days from now to verify red violations are corrected. A fee will be charged for the re-inspection.

Olympia Coffee Roasting Co - 600 4th Ave E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Espresso 10/11/2019 0 5 5 #33- Potential Food Contamination Prevented
Milk, under counter cooler, 38 degrees F
Milk, tall 2 door cooler, 39 degrees F

#33: Plastic wrapped paper cup boxes directly on floor in storeroom. Corrected, put on shelf.

Pints Barn - 114 East E Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment and Tavern 10/10/2019 0 3 3 #43- Nonfood-Contact Surfaces Maintained and Clean
Soups, wait staff side, (2) 142-144 F
Walk-in, lemon / limes near door, <40 F OK
Sliced tomato, (2) open top coolers, 38-39 F Ok

#43. On clean slicer, still buildup behind blade, top of blade bearing. Clean completely and disassemble and run through dishwasher as needed.
OK- Cleaned

Hands On Children's Museum - 414 Jefferson NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/10/2019 10 0 10 #21- Proper Cold Holding Temperatures
Soup warmer, 166 F OK
Espresso cooler, lo-boy, <41 F OK
Open customer case, sandwich, 38 F OK

#21. In dividable upstairs "party room(s)", the far stainless home-style cooler (empty) is 49 F, 41 F is maximum. The refrigerator thermometer reads 51 F.
Correction: Will adjust colder prior to use.

NOTE: Above home-style coolers (2) Do not meet current codes for commercial grade coolers. Will allow for now, due to occasionally use.

Olympia Coffee Roasting Company - 2824 CAPITOL BLVD

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 10/10/2019 0 0 0 Milk, 2-door cooler, 38 F
Milk, Small espresso cooler, <40 F OK

Good, none noted.

Fresh Taste Cafe #1 (& Espresso Kiosk) - 310 MAPLE PARK AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 10/9/2019 10 0 10 #21- Proper Cold Holding Temperatures
"Left" 2-door customer cooler, milk, 39 F OK
Espresso Stand, Satisfactory, Small under counter cooler, 39 F Other- 40 F

#21. (Café) On top and bottom of kitchen prep cooler , top (onions) and bottom(dressing), All 47F Top, and 45 F Bottom.
Correction: Turned colder.

KFC / Long John Silvers - 8030 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/9/2019 20 8 28 #06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#43- Nonfood-Contact Surfaces Maintained and Clean
#47- Garbage, Refuse Properly Disposed; Facilities Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Fried Chicken, hot hold 130 F
Raw chicken, under counter, 36-40 F
Fried Chicken, walk-in, 38 F
Mashed Potatoes, hot hold, 162 F

#6. Inadequate hand washing facilities. Cookie sheet cover near hand sink basin.
Correction: Ensure hand sinks are properly stocked and accessible at all times.

#17. Improper hot holding of PHF / TCS. Fried Chicken in front of cabinet (nearest door) 130 F
Correction: Maintain foods in hot holding at or above 135 F. (door may need to be repaired).

#22. Hot hold cabinet thermometer inaccurate, reading 185 test at 165
Correction; Provide accurate thermometer.

#43. Walk ins dirty with excessive food debris.
Correction: Clean and maintain.

#47. Trash can lid open, excessive debris in trash area.
Correction: Clean and maintain.

#48. Tile floor in significant disrepair.
Correction; Repair/Replace.

Super Buffet - 1390 Galaxy Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/9/2019 115 19 134 #01- PIC Certified by Accredited Program or Compliance with Code
#06- Adequate Handwashing Facilities
#12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction
#15- Proper Handling of Pooled Eggs
#16- Proper Cooling Procedures
#18- Proper Cooking Time and Temperature; Proper Use of Non-Continuous Cooking
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
#44- Plumbing Properly Sized, Installed, and Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
#49- Adequate Ventilation, Lighting; Designated Areas Used
As facility has exceeded 100 red high risk factor violation points, facility operating in IMMINENT HEALTH HAZARD AND FACILITY CLOSED FOR 48 HOURS to allow for training and facility maintenance.

#1: PIC unable to answer food safety questions and in non-compliance with codes as demonstrated in high point/high risk violations. Red high risk pts exceed 100. Points above 100 represent an Immanent Health Hazard. PIC unable to actively manage risk factors, facility closed.

#6: Inadequate hand sink/s. Rear hand sink on main prep line inaccessible, blocked by 5 gallon buckets. Employee rr inaccessible, blocked by tools. Correction: Ensure hand sinks are properly stocked and accessible at all times. Relocate buckets away from hand sink.

#12: Parasite destruction procedures unavailable for sushi fish. Correction: Provide and maintain parasite destruction documentation and maintain available upon request.

#15: Improper pooling of eggs. Egg Foo Young, Mi Fun made with white shell eggs (greater than 3 eggs) for buffet service. Correction: Cease pooling more than 3 eggs for buffet service items. Discussed alternatives (e.g. egg substitute).

#16: Improper cooling. Egg rolls in merchandizer, made 10/07/2019 in 6-8" inches in depth at 47 F. Numerous shallow pans in walk in stacked atop each other preventing proper cooling. Correction: When shallow pan cooling ensure product/food depth of 2 (two) inches or less and allow for proper ventilation of product leaving uncovered until 41 degrees F or lower.

#18: Improper cooking temperatures. Thick salmon steak (2") at 100-110 F, langostino 115 F. Correction: Ensure proper cooking temperatures. Seafood cooking temperature 145 F. Verify using thermometer with scheduled frequency.

#19: Room temperature storage of potentially hazardous food, chicken on speed rack in back of cooler area 68 F. Fried chicken on counter in pan 51 F. Correction: Maintain PHF/TCS at/or above 135 F or 41 F or lower.

#19: Improper use of time as a control, written document absent, tracking method absent. Correction: Properly document and use.

#21: Improper cold holding of PHF/TCS. Buffet: melon 44 F, eggs 46 F. Prep unit: cabbage 44 F, noodles 44 F. Correction: maintain PHF/TCS in cold holding at/or below 41 F.

#22: Accurate thermometers absent/not provided/not utilized. Cold holding units absent thermometers (5 & 7 units). Thermometers not used to take/verify temperatures (cooking, cold hold).

#29: Inadequate equipment for temperature control. Merchandizing unit used to store open foods (PHF/TCS) and to cool foods. Correction: Cease using merchandizer for open food storage and cooling. Provide additional commercial refrigeration to accommodate foods previously stored in merchandizer. Provide by 11/10/2019 (long term), short term store in prep units if possible or provide refrigeration immediately.

#40: Improper food & non food contact surface. Wood cutting boards (in disrepair), in use utensils stored on cardboard. Shelfs lined with card board. Interior of ice machine dirty with mold like substance. Correction: Provide and use smooth easily cleanable non-absorbent materials for food and non-food contact surfaces. Clean and maintain ice machine.

#44: Improper plumbing. Ice bin of soda machine leaking. Handles at sinks not properly working. Correction: Repair and maintain.

#48: Physical facilities not properly maintained/cleaned. Floors, walls, ceiling in kitchen dirty with excessive dust, debris under equipment. Shelving absent 6" clearance from floor. Correction: Clean and maintain. Provide adequate shelving w/6" minimum clearance from the floor.

#49: Inadequate lighting. Walk in freezer dark, absent proper lighting. Correction: Provide lighting of 10 cfu minimum.

Re-Inspection:

Re-InspectionDate: Oct 11, 2019 Results: Inspection to confirm active managerial control of risk factors before facility re-opening. Upon inspection observed four persons in charge, two of which are leads with demonstrated knowledge of food safety and food handling practices. Leads were observed to have skill/ability to actively manage staff food handling activities.

During inspection the following practices were observed to be properly conducted.
-Hand washing
-Barrier use to prevent BHC
-Thermometer use for temperature violation
-Cooling Practices
-Food Storage
-Cold Holding
-Hot Holding

Facility may propose sushi menu items re-instatement in two weeks and once food safety risk factor been demonstrated to be properly controlled/managed.

Facility approved to re-open.

Lucky 7 Food Store - 1026 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery only) 10/9/2019 15 5 20 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#33- Potential Food Contamination Prevented
Milk, walk-in cooler, 37 F OK
Hot dogs, 1-door cooler, 39 F OK

#6. No soap or paper towels at sink near employee restroom.
Place them there by tomorrow 10/10/19.

#2. No food worker cards for workers.
Obtain card/copy from each worker, make clear photo of cards and send them to inspector by 10/23/19

#33. As required for August change of ownership, purchase fluorescent bulb tube covers and place over all lights in refrigerator/freezers, except LED's. Confirm to inspector when complete.

Charlie's Safari - 1401 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/8/2019 25 15 40 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#22- Accurate Thermometer Provided for PHF
#23- Proper Consumer Advisory Posted
#29- Adequate Equipment for Temperature Control
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sliced tomatoes, prep unit top 32 degrees F
Lettuce, walk in 40 degrees F
Cheese, prep unit bottom 37 degrees F
Milk, dorm style refrigerator 40 degrees F

#2: Food Worker Cards unavailable for several employees (4-5). Correction: Obtain valid WA FWC by 10/15/2019. Ensure untrained employees are supervised.

REPEAT #6: Inadequate hand washing facilities. Rear hand sink in accessible and in disrepair, hot water handle absent, mop stored in basin. Family restroom hot water turned off. Correction: Ensure each hand sink is properly operating, stocked and accessible at all times. As kitchen is actively utilized as a commissary, rear hand sink to be repaired within 72 hours.

#22: Unit thermometer absent in refrigeration unit. Correction: Provide and use.

#23: Consumer advisory absent on menu for cooked to order (e.g. adult hamburger). Correction: Provide consumer advisory and properly asterisk items cooked to order.

#29: Inadequate equipment for temperature control. Dorm style refrigerator used to store foods for public. Correction: Provide commercial equipment for commercial use. Remove dorm style refrigerator from service. Relocate foods or submit commercial equipment (refrigerator) specs for approval before purchase.

#38: Improper storage of equipment. Used mop stored in hand sink basin Correction: prevent potential contamination. Properly store mop and mop buckets in mop sink closet. Use hand sinks for hand washing only.

REPEAT #42: Food contact surfaces no properly maintained and cleaned. Mold like substance on interior of ice machine. Correction: Clean and maintain.

#48: Physical facilities not properly installed/maintained, shelving, absent 6" clearance from floor. Packaged food stored on floor. Correction: Provide 6" clearance from floor, do not store food on floor. Allow for cleaning.

Note: Cleaning crew (Monday) missed hood area and wall. Ice cream freeze repaired, back in service today. Provide separate & labeled shelving for salsa business.

Kobo Teriyaki - 9323 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/8/2019 5 5 10 #21- Proper Cold Holding Temperatures
#43- Nonfood-Contact Surfaces Maintained and Clean
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Kim chi, walk-in, 36 F
Non PHF, prep unit top, 38 F
Chicken thighs, prep unit bottom, 41 F
Noodles, walk-in, 41 F
Cabbage, prep unit top, above full, 44-45 F

#21. Improper cold holding of PHF / TCS. Cabbage stored above inserts in metal bowl 44-45 F
Correction: Maintain PHF / TCS in cold holding at or below 41 F.
Relocate cabbage into insert or proper store in cold holding.

#43. Non-food contact surfaces unmaintained/unclean. Walk-in door handle covered in cloth, cooking pan handles covered in cloth.
Correction: Remove. Provide smooth, non absorbent easily cleanable surfaces.

#48. Physical facilities not properly maintained. Light visible at base of door, floors dirty under equipment and shelving near equipment.

NOTES: Ensure all shelving is 6 inches or greater from floor to allow cleaning. Replace non-food grade containers with food grade containers.

Red Lobster #799 - 4505 Martin Way East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/8/2019 35 8 43 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#30- Proper Thawing Methods Used
#44- Plumbing Properly Sized, Installed, and Maintained
Shrimp, broiler, 147-186 F
Scallops, on ice on counter, 48 F
Soups, soup kettles, 167-182 F
Tomato, salad prep unit top, 49 F
Sour cream, iced cold line, 46-47 F
Seafood, walk-in, 40 F

#16. Improper cooling of PHF/TCS. Cooked noodles in walk-in, covered 44 F
Correction: Properly cool by approved method. Ensure food is properly cooled to 41 F using thermometer to verify. (CDI-uncovered, rapid chilled)

#21. Improper cold holding of PHF / TCS. Tomatoes, double insert, in salad station 49 F, slaw, scallops, cheese, sour cream on ice 46-48 F
Correction: Ensure PHF / TCS in cold holding is at or below 41 F. Limit and monitor foods being prepped at one time. (CDI- rapid chilled). Do not use ice to cold hold.

#30. Improper thawing practice. Manufacturer instructions not followed, fish thawed in sealed bag.
Correction: Thaw by approved methods and per manufacturers instruction. Remove from sale/service, improperly thawed.

#44. Improper plumbing maintenance. Condensate leak in freezer.
Correction: Repair. Relocate food until repaired out of drip zone.

NOTE: #41. Recommend ware washing thermal test kit to validate meters reading.

Tanglewilde Arco - 7291 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 10/8/2019 0 10 10 #43- Nonfood-Contact Surfaces Maintained and Clean
#44- Plumbing Properly Sized, Installed, and Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Pkg'd sandwich, walk-in cooler, 40 F
Milk, walk-in cooler, 41 F (ambient)

#43. Non food contact surfaces dirty, mold like substance. Beverage merchandising shelf unit dirty with mold like substance.
Correction: Clean and maintain.

#44. Plumbing not properly maintained. Freezer condensate / piping leak of excessive ice on floor (6-12" formation on flooring).
Correction: Repair and maintain, clean area.

#48. Physical facilities improperly maintained / constructed
1. Light visible at back door, base of door.
2. shelving absent 6 inch clearance above floor
3. Cabinet facing in disrepair.
Correction:
1. Provide door sweep as part of integrative pest management
2. Provide shelving with 6" clearance to allow cleaning.
3. Monitor shelving integrity. Temporarily seal, long term, replace.

Denny's- America's Diner - 600 TROSPER RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/4/2019 15 10 25 #02- Food Worker Cards Current
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Milk, walk-in, 40 F
PHF, hot line, 145-172 F
Soup, soup kettle, 142 F
Cold hold line, 36-40 F
Spinach, prep line, 40 F

#2. Invalid WA FWC. Management presented list of employees without valid WA FWC.
Correction: Provide valid WA FWC's for all food workers upon request and within 2 weeks by 10/20/19

#26. Non-compliance with plan of operation 7/11/19 conditions unmet. FWC's unavailable, openings in walls/ceiling etc. unsealed, floor sinks unclean, Ice machine and floor sink absent 1" air gap.
Correction: Complete tasks by 10/20/19.

#41. Sanitizer test strips unavailable.
Correction: Provide and use.

#42. Interior of ice machine dirty with mold like substance.
Correction: Clean and maintain.

Westside Tavern - 1815 Harrison Avenue NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment and Tavern 10/4/2019 10 5 15 #15- Proper Handling of Pooled Eggs
#23- Proper Consumer Advisory Posted
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
Lettuce, walk-in / beer cooler, 41 F
Frozen foods, residential freezer, frozen
Soup, soup insert, 167 F
Tomatoes, prep unit top, 40 F

#15. Improper handling of pooled eggs. Whole shell raw eggs pooled (20+ eggs) to make homemade Aoli.
Correction: Cease pooling whole shell raw eggs for Aoli (reviewed regulation & risk).

#23. Improper consumer advisory. Advisory incomplete and items cooked to order or served raw (burgers, aoli) improperly marked on menu.
Correction: Provide complete advisory and mark menu items properly.

#32. Entrance not controlled, back door into kitchen open.
Correction: Provide screen door.

Subway - 17100 STATE HWY 507 SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/4/2019 0 0 0 Meat balls in marinara sauce on hot hold, 155 F, back counter fridge, shredded cheese, 40 F, counter top bev fridge (milk) between containers, 39 F; Walk-in fridge between sliced cheese blocks; 40 F. All have accurate monitoring thermometers.
Make cold tables; ham 39-40 F; shredded lettuce 40-41 F.
Uses Q.A.C. for 3 compartment of manual ware washing and counter wipes solutions; has test strips for Q.A.C.
Tested to be 200-300 ppm. Should be between 200-400 ppm Q.A.C.

NOTE 41. Has some di-chlor sanitizer packets - if you use this product, you need bleach chlorine test strips; should read between 50-200 ppm.

NOTE: Need to double check on if possible to store cutting knives in Q.A.C between uses.

Don Juans Mexican Kitchen - 4419 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/4/2019 40 16 56 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#30- Proper Thawing Methods Used
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#43- Nonfood-Contact Surfaces Maintained and Clean
Chicken, grill, 172 F
Cooled salsa, walk-in, 43 F
Meat in sauce, walk-in, 40 F
PHF, hot holding line, 142-+152 F
Lettuce, prep top, 39 F
Meat in sauce, upright 2-door, 39 F

#2. Food worker cards unavailable upon request for multiple employees on schedule (5-6).
Correction: Make available upon request valid WA FWC for all food workers.

#6. Inadequate hand washing facilities. Main kitchen food prep area had sink not properly functioning, hot water turned off / unavailable, soap and paper towel dispenser over food. Hand sink nearest scullery not properly functioning. Handles in disrepair. Bar soap dispenser over kitchen wares, absent dedicated location for paper towels.
Correction: Immediately repair main hand sink to properly function with hot water. Repair scullery hand sink. Relocate/provide soap and dispensers located away from food and wares.

#16. Improper cooling of PHF food. Salsa in 5 gallon bucket 43 F. Meats in sauce. greater then 2 inches in depth in refrigerator and walk-in.
Correction: Properly cool by approve method. When using shallow pan cooling method ensure product depth of 2 inches or less. Verify 41 F or lower before placing in service. Remove from sale / service improperly cooled items.

#30. Improper thawing. Bagged chickens sitting in standing water in both food prep sink basins.
Correction: Thaw by approved methods only. Under running water, in refrigeration, in microwave or as part of recipe.

#34. Sanitizer not made at time of inspection with active food prep occurring. Prepare and maintain as required.

#41. Quat test strips for sanitizer unavailable.
Correction: Provide and use.

#43. Non-food contact surface unclean. Refrigerator bottoms dirty with food debris.
Correction: clean and maintain.

NOTES: #29. Recommend thermal curtain or outside "walk-in"
#42. Develop ice machine cleaning schedule.

Walmart #3705 - 17100 State Route 507 SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 10/4/2019 0 0 0 Ambient air in bakery walk-in fridge, 39 F
Has Q.A.C. test strips for 3-comp ware wash set up. When tested, 300 ppm.
Cheese cake in open display self serve case, 41 F Watch stacking too high.
Food Service Establishment 10/4/2019 0 0 0 Whole cooked chicken on hot hold, 170 F ; Mashed potatoes, on hot hold, 140 F

NOTE: #17. Chicken pieces on end of hot hold display where utensil handle kept sliding door open 1 ' a little less then 135 F Work / moni,
for staff on making sure doors are properly closed. Potato salad on cold hold: 39 F; Roast beef chuck, 36 F, walk-in fridge, between hot dog packs; 36 F. Food Probe therm check, 196 F your digital, 196 F my TC #18.
Grocery Store 10/4/2019 0 0 0 Ground beef (between packs), 39 F
All other display closed, self serve fridge cases 41 F or less.

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

No PHF or non-PHF beyond "best by date where checked.

No swelled, damaged cans/containers observed on shelves.

Gave copy of Human Rights Commissions Service Animals hand out.

Asked about doing veg/fruit prep at this facility- they don't.

Jack in the Box #8336 - 1001 Yelm Avenue E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/4/2019 0 5 5 #44- Plumbing Properly Sized, Installed, and Maintained
Beef Burgers on hot hold and other hot hold items checked 145 F +.
Taco's just cooked (reheated)- 165 F
Cheese (sliced) in under counter fridge, 39 F all other foods in fridges except those out under "time as a control" were 41 F or less. Walk-in fridge 37 F.

#44. Leak from roof into mop sink area-
Correction: Eliminate cause of leak by 2 weeks or provide compliance schedule.

Note: Hot water to hand wash sink by soft serve machine takes longer then D O quality control likes (>30seconds)- talk with owner / corporate about installing point of use heater.

Mark, The - 407/409 Columbia Street SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/3/2019 0 0 0 Open top cooler, cheese, 39 F OK
"lefrt" ATOSA, meat, 38 F OK

Good, none noted.

Puerto Vallarta - 1400 Galaxy Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/3/2019 30 2 32 #16- Proper Cooling Procedures
#22- Accurate Thermometer Provided for PHF
#48- Physical Facilities Properly Installed, Maintained, Cleaned
PHF, buffet hot hold, 156-182 F
PHF, buffet cold hold, 37-39 F
PHF, hot hold line, 142-156 F
Sour cream, under counter unit, 38 F
Salsas, walk-in, 38 F
PHF, hot hold box, 149-172 F
NOTE: Ice discontinued on buffet line- new prep table utilized now.

#16. Improper cooling of PHF. Multiple items in walk-in freezer improperly cooled. 5 gallon buckets of sauces (frozen), hotel pans w/ tamales 6-8 " in depth, cooking pot with frozen meat sauces, 10" in depth (frozen).
Correction: Cool by approved methods only. Remove improperly cooled foods from sale/service. Note: Foods in walk-in shallow pan cooled properly....Reviewed cooling methods with operator.

#22. Accurate thermometers absent. Glass door reach-in absent unit thermometer.
Correction: Provide. Ensure all cold hold units have thermometer.

#48. Physical facilities not properly maintained / cleaned. Walk-in freezer shelving damaged and floor dirty with excessive debris.
Correction: Repair shelving. Clean floors.

NOTES:
# 2. Ensure food workers obtain valid WA FWC within 14 days of hire. Employees absent WA FWC may not work unsupervised.

#6. Ensure adequate splash guards at all hand sinks.

#23. Ensure consumer advisory and items marked are reflective of food preparation practices.

E-San Zap Cafe - 9323 MARTIN WAY E #114/116 Also owns Bistro Pattaya

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/2/2019 80 23 103 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#29- Adequate Equipment for Temperature Control
#34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
1/2 & 1/2, front merchandiser, 43 F
Bean sprouts, prep unit top, 38 F
Tofu, prep unit top, 38 F
Cooked, portioned, rice nood.es, 50 F
Greens, prep unit bottom, 42 F
Cooled tofu, prep unit top, 43 F


#4. Improper hand washing, Employee handled food, rinsed fingers under running water at food prep sink, handled clean dishes.
Correction: Prevent potential contamination. Properly wash hands at approved hand sinks only. (CDI- rewashed hands and dishes)

#6. Inadequate hand washing facilities. Three hand sinks absent paper towels, kitchen hand sink inaccessible, blocked by gas cylinders and chair. Bar hand sink absent splash guards.
Corrections: Ensure hand sinks are properly stocked and accessible at all times. Remove hand towels dispenser away from food prep area. Remove bar gun from hand sink immediately.

#16. Improper cooling. Cooling in cold holding refrigerator, required dedicated unit absent. Cooked sauces and rice improperly cooled. Soup containers of sauces (6-8 inches) and rice in cooler container (6-8 inches) greater then 2 inch shallow pan cooling requirement.
Correction: Cool by approved methods only. Shallow pan cooling requires 2 inches or less depth of product uncovered until 41 R in dedicated cooling unit.
Dedicated unit required by 10/14/19. Operator to submit in writing, spec sheets for approval in ADVANCE of install/purchase. Cooling activities CEASED until unit in service.

#21. Improper cold holding temperatures of PHF/TCS. 1.2 & 1.2 in front merchandiser 43 F, Rice Noodles in reach-in 50 F, Greens in prep unit top, 42 F, cooked tofu prep unit top, 43 F
Correction: Ensure PHF/TCS in cold holding are maintained at or below 41 F. Use thermometer to verify internal food temperatures at regular scheduled intervals and when necessary turn down units. Relocate open food in merchandiser to properly functioning cold hold units.

#26. Operator not in compliance with plan of operation. Per permit conditions dedicate cooling unit required, absent in facility.
Correction: Operator to cease cooling activities until revised written cooling policy submitted and approved AND, until adequate and dedicated cooling unit approved and installed, Operator may submit alternate cooling method proposed for approval in writing .
Additional permit requirements unmet, merchandiser/s being utilized to store open food.
Revised food flows incorrect, revised?
Corrections: Relocate foods in merchandiser to approved cold hold unit, Provide revised and reflective food flows for rice, sauces, proteins, and noodles.

#29. Inadequate equipment for temperature control. One of two 2-door upright cold holding units not properly functioning. Dedicated cooling unit absent. merchandiser/s used to store open food.
Correction: Provide dedicated cooling unit by 10/14/19. Relocate foods (open) out of merchandiser to approved cold holding unit. Repair or replace 2-door cold hold unit. Ensure food in cold holding is at or below 41 F.

#34. Sanitizer absent in food prep areas at time of inspection, food prep started.
Correction: Provide and maintain as required. Use test strips.

#37. In-use utensils stored in standing water (rice scoops, stirrer, etc.)
Correction: Properly store in use utensils , dry, changing every 4 hours or sooner, at or above 135 F or 41 F or lower.

#41. Improper ware washing. Employee "washed" dirty crockpot inset in food prep sink under running water, absent proper W/R/S/AD.
Correction: Properly wash , rinse, sanitize, and air dry food contact surfaces in approved ware washing sink/s or dish machine. (CDI-rewashed).

#42. Food contact surfaces (in-use) not properly cleaned / ware washed. Crock pot with dirty lid contained water with food debris, not properly cleaned between services (not cleaned before put in to use). Rice cooker not thoroughly cleaned, rice debris in cleaned pan.

Mayan Family Mexican Restaurant - 2120 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/2/2019 15 12 27 #21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
#29- Adequate Equipment for Temperature Control
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Lettuce, walk-in, 56 F
PHF on hot hold line, 142-167 F
Tamales, walk-in, 37 F
Salsa, on ice on service counter, 46 F
PHF on prep line, 38-41 F
Salsa, bar under counter, 38 F

#21. Improper cold holding of potentially hazardous food. Shredded lettuce 5 gallon container in a 10 gallon container w/ice on bottom 56 F. Salsa on counter on ice 46 F
Correction: Maintain PHF in cold holding at or below 41 F. (CDI- rapid chill).

#23. Improper consumer advisory on menus. Cooked to order items improperly marked (e.g. chicken noted as cooked to order, eggs cooked to order not properly marked).
Correction; Ensure cooked to order or raw products are properly marked.

#29. Inadequate equipment for temperature control. Merchandising unit used to store open food.
Correction: Relocate open food to approved cold holding unit.

#42. Food contact surfaces improperly cleaned / maintained. Interior of ice machine dirty with mold like substance.
Correction: Clean and maintain. Reviewed cleaning procedures.

#48. Physical facilities not properly maintained installed / clean, walk-in freezer dirty with excessive debris, cardboard utilized throughout facility for shelf lining and floor covering. Shelving absent 6" clearance, products stored on floor.
Correction: Maintain facility free of excessive debris, clean freezer, remove cardboard (surfaces to be smooth, non-absorbent and easily cleanable), ensure 6"in clearance to allow cleaning.

NOTE: Ensure adequate splash guards at hand sinks.

Taqueria y Mas Mi Pueblo - 7839 MARTIN WAY E UNIT #103

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/1/2019 45 7 52 #02- Food Worker Cards Current
#05- Proper Barriers Used To Prevent BHC
#06- Adequate Handwashing Facilities
#23- Proper Consumer Advisory Posted
#34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Tomatoes, prep unit top 40 degrees F
Lettuce, prep unit top 40 degrees F
Rice, hot hold 147 degrees F
Beans, hot hold 152 degrees F
Shredded meat, walk in 40 degrees F

#2: Washington Food Worker Cards unavailable upon request. Correction: Make available upon request.

#6: Inadequate hand washing facilities. Bar hand sink unavailable, basin filled with bottles, kitchen hand sink inaccessible, blocking access. Tortilla area hand soap unavailable. Correction: maintain hand sinks stocked and accessible at all times.

#5: Improper barriers used to prevent bare hand contact, tortillas touch with bare hands after cooked. Correction: Prevent bare hand contact, use proper barriers (cdi: utensil utilized).

#23: Improper consumer advisory. Menu items cooked to ordered or served raw not properly marked. Correction: Mark menu items that can be cooked to order or served raw.

#34: Sanitizer not made at time of inspection. Correction: Prepare and maintain as required. Ensure in each food prep area.

#48: Physical facilities not properly maintained. Light visible at base and side of doors. Correction: Seal as part of IPM.

New Gangnam BBQ II - 7131 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/30/2019 40 5 45 #19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#25- Toxic Substances Properly ID, Stored, Used
#34- Wiping Cloths Properly Used, Stored
Numerous PHF prep counter, racks, 76-107 F
Several PHF prep unit , top, 42-45 F
Cooled vegetables, prep unit top, 40 F
Lettuce, prep unit top, 39 F
rice, rice warmers, 147-176 F
Potatoes, walk-in, 38 F

#19. Improper use of time as a Public Health Control. Written policy absent, time merely absent on some foods.
Correction: Cease using Time as a Control until properly documented. Provide written policy to inspector. Reviewed use.

#21. Improper cold holding of PHF. Several foods in prep unit top above required 41 F or lower.
Correction: Maintain foods in cold holding at or below 41 F. Adhere to fill lines of inserts. Do not double stack. (CDI- rapid chill).

#25. Toxic substances improperly stored. Employee medications stored above food prep area.
Correction: Prevent potential contamination. Store employee medications separate below and away from food for the public.
(CDI- relocated).

#34. In-use wiping cloths stored on counters.
Correction: Store in use wiping cloths in sanitizer bucket.

Royce Marie Bean Bar - 676 Woodland Square Loop SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Espresso Bar 9/30/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Scramble Cakes, display, 38 F
Milk, U/C 37 F
Milk, 4-drawer, 38 F
Milk, merchandiser, 37 F
DW machine sanitizer, 50-100 ppm chlorine.

#34. Contact sanitizer not at adequate strength. Must be maintained at 50 ppm chlorine. (< 10 ppm chlorine).

Pizza Hut #035878 - 3530 PACIFIC AVE SE Suite F4

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/30/2019 0 0 0 Diced tomatoes top of pizza prep 37 degrees F
Pasta, walk in 37 degrees F
Wings, tall reach in 35 degrees F
Contact sanitizer 300 ppm Quat
Hot water temp 137 degrees F
Dish Wash machine sanitizer 50 ppm chlorine

No items noted

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 9/27/2019 0 5 5 #29- Adequate Equipment for Temperature Control
Food probe therm check, 182 degrees F
Hot dogs in counter topo unit 159-161 degrees F
Between hot dog pack in combo frig freezer fridge area: 39-40 degrees F
Chile', cheese sauce: 182 degrees F, 161 degrees F respectively

#29: Fridge monitoring therm inaccurate, read 30 degrees F, hot dogs were 39-40 degrees F

Costco Wholesale #740 - 1470 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Samplers / WDS vendor 9/26/2019 0 0 0 Soup, soup kettle, 138-142 F

No violations noted at time of inspection.

NOTES:
#4. Ensure employees properly wash hands at designated sink.
#6. Ensure sinks are within 25 feet AND convenient for use.
#26. permit requirements to be adhered to regardless of "convenience". Sinks to be utilized as required.

Requiring plan for "worst case scenario" use of hand sinks by 10/15/19.

Meat Market 9/26/2019 0 0 0 Beef ribs, meat walk-in, 34 F
Beef, butcher room, 36 F

No violations noted at time of inspection.
Deli 9/23/2019 0 0 0 Pkg'd chicken, rotisserie room 176 F
Chicken, rotisserie room 196 F

No violations noted at time of inspection.

NOTES:
#6. Rear hand sink requires hot water booster, see pre-opening report.
#49. Lighting to be increased in deli food prep corner area.

Cronic Cafe & Espresso - 1110 YELM AVE E Suite B

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Espresso) 9/23/2019 10 5 15 #21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Egg Nog in single door under counter fridge, 40-41 F NOTE: Exterior display monitoring therm read 37 F.
Back stock fridge, milk: 46 F monitoring therm read 43 F (NOTE: unit has ice build up on back wall of interior of unit).

Food probe therm check: My TC #18: 83 F ; you smaller dial face food probe therm: 84 F. NOTE: larger dial face therm low by 4-5 F.

50 ppm bleach solution in counter wipes bucket. None detected on nozzle wipe cloth on counter. Sanitizing solutions and cloths need to test between 50-200 ppm when using bleach as sanitizer.
NOTE: discussed putting small tray with a little bleach solution separate from counter wipes bucket and putting under by espresso machine fore the nozzle wipe cloth.
NOTE: Kelsy's FWC expired? all others current, valid.

Gave and discussed basic sanitary operational checklist to PIC.

NOTE: Discussed whether adding CBD to coffe or drinks. PIC said they are no longer doing so. Be aware that CBD added to drinks at a Retail Food Establishment is considered the addition of an unapproved food additive and would be a violation under current direction from the Washington State Dept. of Health.

#21. Milk, a potentially hazardous food greater then 41 F. Maintain all PHF at 41 F or less when being cold held.

#34. No sanitizer detected on nozzle wipe cloth; not stored between uses in sanitizing solution.

Costco Wholesale #740 - 1470 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 9/23/2019 0 0 0 Milk, walk-in, 37 F

No violations noted at time of inspection.

Notes: Ensure foods are protected from potential contamination, store away from pest trays.

New dish machine for "pans" and equipment installed manual with required temps to be provided to inspector.
Food Court Deli 9/23/2019 35 0 35 #17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
Pepperoni, prep top, 32 F
Chicken bake, hot hold, 114-124 F
Sandwich, hot hold, 147 F
Chicken, walk-in, 42-47 F
Salad (pkg'd), walk-in, 42-45 F
Sliced tomatoes, walk-in, 45 F



#17. Improper hot holding of PHF/TCS. Chicken bake in hot hold case less then required 135 F or greater, (42-47 F) (light bulb out)
Correction: Maintain foods in hot holding at or above 135 F (CDI-re-heated).

REPEAT #21. Improper cold holding of PHF/TCS. Several items in walk-in greater then required 41 F or lower (42-47 F).
Correction: Maintain foods in cold holding at or below 41 F (CDI- rapid chilled).

Re-inspection required for repeat Red #21.

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) 9/21/2019 0 0 0 Hot dogs, 199 F
Chili, 151 F in center of crock pot
Cheese Sauce, 143 F on outside, 195 in center, stir frequently
Between sliced cheese blocks in fridge, 36 F
Has M.T. read, 36 F

NOTES:
#17. Stir cheese sauce and chili frequently so you maintain at 135 F or more throughout.
#4.Water line break 1 PM; district staff working on repair.

Tenino High School Concessions - 500 West 2nd Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/20/2019 5 5 10 #22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
Hot dogs on hot hold, 169 degrees F
21 cheese sauce, 124 degrees F in center, 150 degrees F on sides, heat & stir so at least 135 degrees F before serving, then stir frequently to maintain 135 degrees F or more throughout.

#22: Food probe thermometers of 5-15 degrees F. Discussed ow to try to adjust if doesn't work then obtain new food probe therms, hint: check even the new ones for accuracy.

#29: Hot dog fridge monitoring therm headed off - inaccurate. Replace if can't carefully try to force alcohol back together.

Note: Stove wiping cloth in solution between uses.

Stir Krazy Coffee Co. - 3725 College Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 9/19/2019 10 0 10 #21- Proper Cold Holding Temperatures
Yogurt mix, residential unit 52 degrees F
1/2 & 1/2, Artic refrigerator 41 degrees F
Yogurt mix, commercial unit 40 degrees F
Milk, under counter 38 degrees F

#21: Improper cold holding temperatures of PHF (potentially hazardous foods). Yogurt mix (open) in residential unit 52 degrees F. Correction: Ensure food in cold holding is at or below 41 degrees F. Do not store open foods in residential unit. CDI-relocated to commercial unit.

Gais Northwest Bakeries - 7028 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 9/18/2019 0 0 0 Milk, milk merchandiser 41 degrees F (ambient)

Note #48: Ensure no light visible at base of "doors" and around doors as part of integrative pest management

Shiplap Shop & Coffee House - 112 YELM AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Espresso) 9/17/2019 0 0 0 1/2 gallon of milk in fridge under espresso machine, 41 degrees F
Monitoring therm 40 degrees F
Milk in back stock fridge 40-41 degrees F

No violations noted at time of inspection.

Lacey Food Mart - 4603 LACEY BLVD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 9/12/2019 10 12 22 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#44- Plumbing Properly Sized, Installed, and Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Milk, Cola merchandiser, 42-44 F
Sandwich (pkg'd), Grab n go unit, 42-44 F
Frozen Foods, Freezer, frozen

#21. Improper cold holding of potentially hazardous foods. PHF/TCS in grab n go unit and Cola merchandiser, above required 41 F or lower.
Correction: Ensure foods in cold holding are maintained at or below 41 F.
(CDI= moved foods to walk-in).

#22. Thermometers absent / not utilized. Thermometers in grab n go unit all (3) showed above 41 F (42-46). Thermometer absent in merchandiser with PHF.
Correction: Provide and use.

#29. Inadequate equipment for temperature control. Grab n go unit not properly functioning to maintain required cold hold temperatures. Cola merchandiser not properly functioning to maintain required temperatures.
Correction: Repair units to properly function. Must maintain 41 F or lower- relocate foods until repaired. (unable to turn down).

#44. Plumbing not properly maintained. Excessive leak in freezer.
Correction: Repair. Relocate food outside of drip.

#48. Physical facilities not properly maintained. Cardboard used throughout facility. Shelving absent 6" clearance
Correction: Remove cardboard, provide smooth and easily cleanable surfaces.
Food Service Establishment (Deli) 9/12/2019 60 20 80 #01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#22- Accurate Thermometer Provided for PHF
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#44- Plumbing Properly Sized, Installed, and Maintained
#47- Garbage, Refuse Properly Disposed; Facilities Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Hot dogs, walk-in, 41 F
Gehls chili sauce, dispenser, 144 F
Pizza stick, hot hold cabinet, 145 F
Gehls cheese dispenser, 148 F

NOTE: Backflow being worked on, no violation.

#1. Person in charge not in compliance with code and unable to answer food safety questions correctly. (hot/cold holding temps, hw, thermometer use, sanitizer, etc.

#2. PIC, only person working, unable to present WA FWC.
Correction: Obtain valid WA FWC by 9/27/19 AND before working unsupervised.

#4. Improper hand washing. Employee dried hands with cloth towel.
Correction: Properly wash hands at an approved hand sink with soap and warm water for 20 seconds minimum and dry with disposable towel. Prevent potential contamination. (CDI- rewashed).

#6. Inadequate hand washing facilities. Hand sink used as a dump sink paper towel dispenser not properly functioning.
Correction: Use hand sink for hand washing ONLY, prevent potential contamination. Provide properly functioning paper towel dispenser
Recommend splash guards.

#22. Inaccurate thermometers. Dial thermometer hot hold case reading 130 F. (food temped, 145 F). Thin tip thermometer unavailable.
Correction: Provide accurate and appropriate thermometers (thin tip for internal food )

#26. Facility not in compliance with plan of operation requirements.
Correction: Comply with requirements by re-inspection unless otherwise noted. (e.g. backflow)

#34. Sanitizer not made at time of inspection.
Correction: Provide and maintain as required, use as necessary and required (e.g. cleaning food contact surfaces).

#41. Ware washing facilities not properly used. Not being used due to leak. Absent drying racks, basin used for storage, area not maintained.
Correction: Properly wash, rinse, sanitize and air dry kitchen wares in designated sinks.

#44. Plumbing not properly maintained, significant leak at 3-compartment sink.
Correction: Repair immediately. provide alternate W/R/S/AD system until fixed.

#47. Outside facilities not maintained.
Correction: Remove debris / equipment as part of integrated pest management.

#48. Physical facilities not properly maintained, debris under equipment, storage above 3-compartment unsealed, cabinet door at 3-compartment sink in disrepair, attic door in disrepair.
Correction: provide necessary repairing by 9/27/19.

Re-Inspection:

Re-InspectionDate: Sep 30, 2019 Results: Sandwich, grab n go , 33 F

Inspection to verify corrective action for red high risk violations.

Upon inspection verified PIC knowledge and valid WA FWC. Observed adequate hand washing facilities, observed new thermometers and verified accuracy.

No repeat violations observed.

NOTES: FWC required for all employees who handle food

Thin tip digital thermometers required for internal food temps.

Recommend splash guards of hand sink or relocate items stored on counter.




Best Western - 8326 QUINAULT DR NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/12/2019 25 10 35 #17- Proper Hot Holding Temperatures
#29- Adequate Equipment for Temperature Control
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Potatoes, hot hold unit 147 degrees F
Eggs, hot hold unit 114-119 degrees F
Gravy, hot hold unit 167 degrees F
Melon, reach in refrigerator 37 degrees F
Milk, open cold display 40 degrees F

#17: Improper hot holding of PHF/TCS. Eggs on hot hold line below required 135 degrees F, at 114-119 degrees F. Correction: Maintain foods in hot holding at or above 135 degrees F (CDI-removed from service, TAC utilized today, see #29).

#29: Inadequate equipment for temp control. One of three wells not properly functioning to maintain required temperatures of 135 degrees F and above. Correction: Repair or replace (on order).

#40: Non-food surfaces improperly installed. Bare wood shelving cabinets unsealed and absent six (6) inch floor clearance. Correction: Provide smooth, nonabsorbent, easily cleanable surfaces. Increase shelving to 6 inches or greater to allow cleaning.

Note: #6: Recommend splash guards at front hand sink to prevent potential contamination.

Holiday Inn Express Lacey - 4460 3rd Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/12/2019 40 5 45 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sausage patties, electric chafing dish 124 degrees F
Milk, #2 reach-in 44 degrees F
Yogurt, dairy merchandizer 38 degrees F
Egg omelet, chafing dish 142-156 degrees F
Hummus, #1 Reach in 37 degrees F
Gravy, electric chafing dish 143 degrees F

#2: Employee working without a WA Food Worker Card, greater than 14 days. Correction: obtain WA FWC.

#17: Improper hot holding of PHF/TCS. Sausage patties 124 degrees F. Correction: maintain foods in hot holding at/or above 135 degrees F. CDI-relocated, unit turned up.

#21: Improper cold holding of PHF/TCS. Milk in cardboard box 44 degrees F in reach in. Correction: Maintain foods in cold holding at/or below 41 degrees F, monitor. CDI - cardboard removed, all else in unit at temp.

#41: Sanitizer test strips unavailable. Correction: Provide and use.

Notes:
#4: Ensure full 20 seconds for handwashing for/by all employees
#22: Provide additional thin tip thermometers

Ma and Pa's Family Diner - 203 YELM AVE Bldg 1,2,3

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/11/2019 30 5 35 #15- Proper Handling of Pooled Eggs
#16- Proper Cooling Procedures
#33- Potential Food Contamination Prevented
Cooks 2 door make fridge: bin area sliced tomatoes 39 degrees F
Cabinet area sliced meat 36 degrees F
All other fridges maintaining foods at 41 degrees F or less & have monitoring therms
Gravy in counter top hot hold unit 142 degrees F

#15: 1/2 small pot of pooled shell eggs (approx. 12" diameter x 6" deep): cook said for scrambled eggs. Correction: Do not pool more than 4 cracked shell eggs at one batch - wash, rinse & sanitize bowl after each batch.

Note: Use pasteurized eggs for French toast.

#16: Gravy in cooling fridge is 4" deep; 72 degrees F on outside, 94 degrees F in center dated today. Correction: Cool foods by putting in shallow pan no more than 2" deep & uncovered. Cook correct immediately. Remember, check that cooling foods are 41 degrees F or less throughout before putting in another container at greater than 2" & covered.

#33: Par cooked bacon stored on cardboard egg carton insert: Provide shallow pan with grate (food grade) for draining par cooked bacon.

Note #32: A few flies in establishment - work on reducing & keeping number of flies down, if nothing else use a fly swatter and single use counter wipes to wipe surface after swatting fly.

Note #46: Provide covered (lidded) receptacle for unisex restroom - will be assigned deficiency points if found not supplied.

Nisqually Chevron Extra Mile - 10246 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/11/2019 35 5 40 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Packaged tuna salad sandwich, merchandiser 44 degrees F
PHF, egg roll, bottom hot hold cabinet, 114 degrees F
PHF taquito, hot to go cabinet, 124 degrees F
Sandwich merchandiser 42 degrees F
Milk, walk in cooler 38-40 degrees F
Breakfast sandwich, walk in 38 degrees F

#2: Food Worker Cards unavailable upon request. Correction: Ensure valid WA FWC are available upon request. Provide valid FWC for each employee 09/25/2019,

#17: Improper hot holding of PHF in hot hold case, items on bottom self below required 135 degrees F (114-124 degrees F). Correction: Ensure hot hold foods are 135 degrees F or greater (cdi: items relocated, items removed from service).

#21: Improper cold holding of PHF in merchandising unit, packaged sandwiches greater than 41 degrees F. Correction: ensure food in cold holding is at or below 41 degrees F (cdi: unit turned down).

#41: Sanitizer test strips not utilized. Chlorine sanitizer greater than 200 ppm. Correction: provide and use test strips. Ensure available at all times. Prepare chlorine sanitizer 50-100 ppm.

Note #22: provide accurate thermometer for bottom of hot hold unit.

Quarter Mile Bar & Grill, The - 404 1st St S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 9/10/2019 20 12 32 #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
Make fledge bin area tomatoes (sliced), lettuce (shredded) 38 degrees F
Cabinet area cheese slices, 35 degrees F
Cheese sauce on counter top hot hold unit 160 degrees F
Walk in fridge between sliced cheese block 47 degrees F
2 salad dressings 45-46 degrees F

#21 & #48: Walk in fridge foods & ambient air temp 45-48 degrees F. Correction note: leak from condenser or drain pipe, standing water on floor. Have units serviced as soon as possible. Fix deficiencies as soon as possible (48 hours) so maintains PHF at 41 degrees F or less.

#26: Has not paid semi annual operating permit fee and associated late fee in timely manner, left copy of 08/22/2019 Certified Mail on this. Correction: Make payment within 48 hours or close.

#48 (cont): Make fridge has leak, towel on ledge over saturated with water. Correction: While techy s working on walk in have make fridge evaluated and arrange for repairs as soon as possible.

#29: Did not observe fridge monitoring ttherms or were not functioning properly. Provide and check properly operating fridge monitoring therms.

Note #23: Consumer Advisory does not address undercooked foods. See hand out, correct or will be assigned deficiency points next time.

#41: Using bleach chlorine for sanitizer, but does not have bleach chlorine test stirps. Has QAC test strips. Obtain/provide bleach chlorine test strips (light to dark purple) as soon as possible.

Note #40: Crazed "graniteware" in use, when surface of this type of pan is cracked, crazed or worn, Cadmium Poisoning can occur. Correction: remove from Food Establishment.

Note #43: Food Establishment could use deep cleaning, organizing.

Contact when fridges are fixed, provide me an invoice copy. A follow up inspection will occur.

Brewery City Pizza - 4353 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/9/2019 10 0 10 #21- Proper Cold Holding Temperatures
1/2 & 1/2, bar reach-in 38 F
1/2 & 1/2 rear bar reach-in, 40 F
Soup, walk-in, 40 F
Chicken, front walk-in, 40 F
Noodles, prep drawer, 38 F
Diced tomatoes, prep unit top, 42-43 F
Mozz balls, prep unit top, 52 F
Ham, prep unit top, 43-44 F

#21. Improper cold holding temperatures, Potentially hazardous foods in prep unit top, 42-52 F
Correction: Ensure foods in cold holding are at or below 41 F.
(CDI- tech called and on-site to repair diff unit).

NOTE: As backroom prepares food, include in square footage or separate permit? Operator to decide by 10/1/19. food safety verified.( #26), Rear room may require additional hand sink (#6), and 3-comp sink drain needs to be indirect drained (#44). Use to be reviewed for need.

Sushi Train - 8765 TALLON LN NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/9/2019 45 5 50 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
#25- Toxic Substances Properly ID, Stored, Used
#29- Adequate Equipment for Temperature Control
Miso soup, soup unit, 186 F
Fish, under counter unit, 42-43 F
Fish, merchandiser, 44-45 F
Chicken, rear reach-in, 38 F
Fish, sushi display, 42 F
Fish, sushi display, 41 F

#16. Improper cooling of PHF/TCS. Par cooked chicken in reach-in cooled at depth greater then 2". (4 inches). Rice in bowl (covered) cooled at greater then 2" in reach-in.
Correction: Cool by approved methods only. If utilizing shallow pan cooling ensure product is 2 inches or less, placed in refrigeration by 135 F, uncovered until 41 F or lower reached.
(CDI-removed from sale/service).

#21. Improper cold holding of PHF/TCS. Fish in sushi display reach-in and under counter unit greater then 41 F.
Correction: Ensure food in cold holding is 41 F or lower. Turn down refrigeration units. Place food 41 F or lower in sushi display. (CDI- units turned down, fish chilled).

#23. Improper consumer advisor. Items cooked to order or served raw, not properly marked on menu.
Correction: Properly mark menu items then can be cooked to order or served raw Consumer advisory is on front of menu.

#25. Toxic substances improperly stored above / near food in dry storage.
Correction: Prevent potential contamination, store chemicals separate from food.

#29. Inadequate equipment for temperature control. Merchandiser used to store open food, improper temperature of food, under counter unit improper temperature of food.
Correction: Ensure food is maintained at or below 41 F. Provide additional commercial refrigeration as replacement for merchandiser. Turn down under counter unit and monitor temperatures.

NOTE: #19. Time as a control starts when temperature control stops. (e.g. sushi rolls get time rice is taken out of temperature control, not when made.

Hilton Garden Inn - 2201 HENDERSON PARK LN SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/6/2019 10 0 10 #21- Proper Cold Holding Temperatures
Bacon, sausage, potato, scramble eggs, all 142 degrees F
Pudding on ice, 38 degrees F
Self serve sandwiches, 39 degrees F

REPEAT #21: Bottom - iced cream cheese is 61 degrees F, the maximum allowed is 41 degrees F. Correction: Duration 4 hours, will be discarded at 10 pm. Whip cream also bottom - iced. Long term solution: bottom icing does not work, suggest you google "cold crock" and purchase (lay whip cream can flat) use bottom and side iced container until final solution.

Brotherhood Tavern - 119 Capitol Way N.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Tavern 9/5/2019 5 5 10 #02- Food Worker Cards Current
#33- Potential Food Contamination Prevented
Creamer, low boy cooler 41 degrees F
Whip cream, keg cooler 38 degrees F

#2: Current bartender does not have Food Worker Card, obtain by 09/12/2019 and email me clear picture, or leave phone message with tavern name, your name and expiration date.

#33: inside ice machine, clean build up on white plastic "drip lip". Clean regularly.

Gotti Sweets - 422 LEGION WAY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/5/2019 0 0 0 All, walk in cooler 40 degrees F
Glass case (no perishables) 40 degrees F
Gallon milk, espresso cooler 40 degrees F

Note: Place soap in restroom (hand sink just outside restroom is ok).

No violations noted at time of inspection.

Bonsai Teriyaki & Wok - 408 Cleveland Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/4/2019 30 5 35 #02- Food Worker Cards Current
#16- Proper Cooling Procedures
#33- Potential Food Contamination Prevented
Walk-in cooler, salads, 40 F OK
New "low boy" 2-door cooler, All 40 F OK

#2. PIC had expired food worker card. Web site information to obtain card was given.
Correction: Obtain current FWC by 9/18/19. Call inspector when obtained.

#16. Cooked, flattened chicken in walk-in cooler is 4" deep, uncovered, 90-92 F in middle, Duration about 1 hour. This food must be 2' deep, NOT 4".
Correction: Transferred to 6 pans 2" deep.

#33. #10 Tin tomato sauce left in Tin. Near the cut metal, sauce residue has turned black.
Correction: Transferred to plastic to prevent contamination.

Liberty Market - 110 Main Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 8/30/2019 0 0 0 Between butter stick 1 lb blocks, 41 degrees F

No violations noted at time of inspection.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 8/30/2019 10 2 12 #21- Proper Cold Holding Temperatures
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Cheeses (various) cheese section of day 42-52 degrees F
Eggs, standing end unit 39 degrees F
Milk, milk cooler 36-38 degrees F
Package deli meats, 38 degrees F
Frozen food, freezer section, frozen

#21: Improper cold holding of PHF/TCS. Cheese in cheese section of dairy aisle 42-52 degrees F. Correction: maintain PHF/TCS is cold holding at or below 41 degrees F. (CDI-shelves re-organized), monitor to ensure proper temps.

#48: Physical facilities not properly maintained. Light visible at receiving door seals in disrepair/absent. Correction: Repair/replace seals as part of integrated pest management.

NW Harley Davidson - 8000 Freedom Lane

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/29/2019 15 10 25 #14- Raw Meats Away from RTE Food; Species Separated
#21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
#34- Wiping Cloths Properly Used, Stored
Milk, dorm refrigerator, 45 F
Lettuce, middle of residential refrigerator, 44-45 F
Sausage, residential refrigerator, 45 F
Water, door of residential refrigerator, 50 F
Cheese, bottom of residential refrigerator, 42-43 F
Milk, top of residential refrigerator, 47 F

#14. Whole shell raw eggs stored above RTE foods.
Correction: Store raw eggs below ready to eat foods.

#21. Improper cold holding of PHF/TCS. Foods in both refrigerators above required 41 F or lower. Milk in dorm style refrigerator 45 F. PHF/TCS in residential unit between 42-47 F.
Correction: Maintain food in cold holding at or below 41 F.
CDI unit turned down.

#29. Inadequate refrigeration. Dorm style refrigeration not maintaining required food safety temperatures. Residential refrigerator not maintaining required food safety temperatures.
Correction: Ensure equipment properly functions to maintain required food safety.
Remove Dorm style unit immediately (discussed merchandisers)
Replace residential refrigerator within 3 months. ( unit turned down). Approval required in advance of install. If unit is unable to function once turned down, replace immediately.

#34. Sanitizer not made at time of inspection.
Correction: Prepare in advance of food and maintain as required.

Notes: Provide test kit for thermal dish machine. (replace with commercial upon failure)

6. Consider placing splash guard at hand sink

9. As 3-comp / rinse sink unavailable, produce must be pre-washed.

23. Ensure each product cooked to order is properly marked on menu.

16. Cool= high risk, cooling? reduce category?

Banh Mi Saigon 8 - 7263 Martin Way E Unit A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/28/2019 85 10 95 #15- Proper Handling of Pooled Eggs
#16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#23- Proper Consumer Advisory Posted
#27- Variance Obtained
#29- Adequate Equipment for Temperature Control
#34- Wiping Cloths Properly Used, Stored
Egg dish, cold display, 38 F
Egg roll, pot sticker, hot hold cabinet, 114-124 F
Noodles, 2-door reach-in 57 F
Pork items, prep unit top, 42-44 F
In house made marinade, prep unit top,44-47F
In house made mayonnaise, reach-in, 44-47
Jelly, prep unit, 38 F
Chicken, 2-door #2 38 F

#15. Improper handling of pooled eggs. In house made mayonnaise made using 50 whole shell raw eggs pooled together (not cooled)
Correction: Cease making products with uncooled pooled eggs. (Discussed pasteurized eggs and alternatives). Remove from sale / service (CDI- removed from sale/service).

#16. Improper cooling of PHF/TCS. Noodles in single service bay @ 57 F in 2-door reach-in.
Correction: Cool by approved methods only. (CDI- Voluntarily Discarded).

#17. Improper hot holding of PHF/TCS: Egg roll 114 F, pot sticker 124 F in hot holding cabinet
Correction: Ensure food in hot holding is maintained at or above 135 F ( CDI-voluntarily discarded, didn't want to re-heat, unit turned up).

#21 Improper cold holding of PHF/TCS. Foods in prep unit and 2-door reach in above required 41 F. Pork items in prep unit top 42-44 F, mayonnaise in prep unit top 44-47 F. Yogurt in 2-door reach-in 42-43 F, Lettuce, 43-46 F in 2-door reach-in. (no PHF temping at 41 F or lower) mayo in 2-door reach-in 44-47 F.
Correction: maintain foods in cold holding at or below 41 F. Pre-chill items as required. Store foods 41 F or lower in prep unit. (CDI-unit turned down mayonnaise Voluntarily discarded).

#22. Accurate thermometers not properly utilized or provided. Unit thermometers absent in hot hold units and cold hold display. Food thermometers not properly utilized to verify cooling, cold holding or hot holding food temperatures.
Correction: Provide and use.

#27. Variance not obtained for special processing. In-house dried chicken-mix, jerky, seasoned rice paper, dried shredded pork, etc. Also all product unlabeled.
Correction: Cease special processing until approved. Remove products from sale/service. (Discussed risk, variance, processing)

#29. Inadequate equipment for temp control. Upright 2-door not properly functioning to maintain 41 F or lower food temps.
Correction: Turn unit down or repair / replace.

#34. Improper chlorine sanitizer, less then 50 ppm (0 ppm)
Correction: Maintain as required.

Re-Inspection:

Re-InspectionDate: Sep 23, 2019 Results: Egg Roll, hot holding cabinet, 114 F
Pot Sticker, hot holding cabinet, 107 F
Cooked Veggies, on counter, 86 F
Cooked Tofu, on counter, 107 F
Meat, prep unit top, 88 F
Chicken, 2-door reach in, 86-88 F
Sausage bun, hot hold cabinet #2, 147 F
Sausage bun, merchandiser, 40 F
Sliced meats, prep unit top, 42-43 F

Re-inspection to verify corrective action of high risk violations. Upon inspection observed repeat cooling violations, repeat cold holding violations, repeat cooking violations and observed improper unit thermometers and non use of thermometers to verify required temperatures (Cooling, cold / hot holding). Observed absence of specially processed items. Observed unit to be properly working. Facility currently using liquid eggs.

Re-inspection required for repeat red high risk violations.

REPEAT #16: Improper cooling of PHF/TCS. PHF / TCS items stored on counter between 86-107 F. Bags of chicken, sealed, approx. 8-12 " in depth 86-88 F.
Correction: When shallow pan cooling, ensure food depth of 2" or less, uncovered until 41 F or lower in designated unit. (reviewed w/ owner and PIC).
(CDI-Cooled). Continued cooling violations may result in menu/process restrictions.

REPEAT #17. Improper hot holding of PHF/TCS. Items in hot holding cabinet below 135 F or higher.
Correction: Ensure food in hot holding is 135 F or greater.

REPEAT #21. Improper cold holding of PHF/TCS. Meat mixture in prep unit top, 88 F. Meat slices in prep unit top 42-44 F. Veggies in basket in under counter unit 77 F.
Correction: Ensure food in cold holding is 41 F or lower.
Only place foods 41 F or lower in prep unit.

REPEAT #22. Accurate thermometers not provided / not utilized.
Correction: Provide and use.


Dollar Tree # 2249 - 1321 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Store 8/28/2019 0 5 5 #33- Potential Food Contamination Prevented
Shredded cheese, dairy cooler, 40 F
Hot dogs, walk-in, 40 F
Frozen food, walk-in freezer, frozen
Frozen food, Display freezer, frozen

#33. Foods not properly protected from potential contamination. Food items stored on floor in multiple aisles.
Correction: Store foods 6" or greater off floor.

#33. Foods not properly protected from potential contamination. Excessive condensate like ice substance dripping / fully onto pkg'd foods in several areas of walk-in freezer.
Correction: Relocate foods until repaired. (move from under drip. Repair and maintain.

Cedar Inn Tavern - 9030 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/26/2019 5 13 18 #23- Proper Consumer Advisory Posted
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#44- Plumbing Properly Sized, Installed, and Maintained
Lettuce, 1-door upright cooler, 40 F
Chili meat, bar walk-in, 38 F
Cheese, prep unit bottom, 40 F
Tomatoes, prep unit top, 40 F
1/2 & 1/2, under counter in bar, 41 F

NOTE: #6. Rear hand sink cabinet will require replacement. Monitor.

#23. Consumer advisory inadequate. Items cooked to order or served raw not properly marked on menu (e.g. burgers, oysters).
Correction: Provide mark for items served raw or cooked to order.

#42. Food contact surfaces not properly maintained. Ice machine, bar gun and holder dirty
Correction: clean and maintain.

#44. Backflow absent.
Correction: provide

#38. Clean utensils stored in splash zone.
Correction: relocate.

7-Eleven #35533J - 910 HENSLEY ST NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (grocery only) 8/26/2019 10 5 15 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
Milk, dairy / beer walk-in, 41 F
Pkg'd burrito, walk around display, 43-44 F

#21. Improper cold holding of PHF / TCS. Pkg'd burrito 43-44 F in walk around display.
Correction: maintain PHF / TCS in cold holding at or below 41 F
(CDI-relocated).

#29. Inadequate refrigeration for temperature control, walk-around holding unit not properly functioning to maintain required food temperatures.
Correction: Ensure unit is properly functioning to maintain foods at or below 41 F or lower or relocate foods.
(CDI- foods relocated).

NOTE: Remove card board from shelving.
Provide area for employee food. (Separate, below away from public food).

Cinco de Mayo - 7205 A Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/26/2019 0 0 0 Tomatoes, prep unit bottom, 39 F
Merchandiser, 39 F
Tomatoes, perp unit top, 40 F
Cantaloupe, prep unit bottom, 40 F
watermelon, prep unit top, 39 F

No violations noted at time of inspection.

Notes: Provide plans for remodel in advance for approval.

Hot Ginger Pho - 1243 TO 1515 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/26/2019 10 5 15 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
Pho broth, stove top, 207 F
Chicken, walk-in, 39 F
Milk, dorm unit, 43 F
Fish cake, noodles, shrimp, middle prep unit top, 43-47 F
Bean Sprouts, prep unit top 39 F

#21. Improper cold holding of PHF/TCS. Foods in middle section of prep unit top, 43-47 F. Milk in dorm refrigerator, 43 F (CDI- rapid chill).
Correction: Maintain foods in cold holding at or below 41 F.


#29. Inadequate equipment for temperature control. Dorm style refrigerator and merchandiser used to store open foods.
Correction: Remove dorm refrigerator. Place open foods in proper refrigerator.

NOTE: #23. If desired, may place mark on menu by foods cooked to order (e.g. eggs) (Statement on menu already).

7-Eleven #35533J - 910 HENSLEY ST NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (deli only) 8/26/2019 20 0 20 #01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
Roller, hot dogs, and big bite, 137-148 F
Gehls chili, dispenser, 138 F

#6. Inadequate hand washing facilities. Basins unavailable in both sinks. Soda tops in rear basin, food strainer in basin of front sink.
Correction: maintain hand sinks accessible at all times. Prevent potential contamination.

#1. PIC unable to provide correct answers to food safety questions. Unaware of regulations pertaining to achieve managerial control of risk factors.
Correction: Obtain valid knowledge. Provided WA. State Retail Food Code Book.

#2. Food worker cards unavailable for 2 employees.
Correction: Provide and obtain. within 2 weeks.

Glenda's - 901 Binghampton Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 8/23/2019 5 5 10 #22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
Blending mix in combo fridge/frzr, 41 F
Half & Half, Bev Air under counter fridge, 36 F

#22. Food probe therm. inaccurate by 5-6 F.
correction: replace or recalibrate food probe thermometer as soon as possible. Recommend doing so by both ice water bath (32 F) + boiling water bath (212F).

#29. Fridges red alcohol monitoring therms beaded off, give inaccurate readings.
Correction: Provide accurate monitoring thermometers.

Checked paper work on water delivery and waste water removal service.

Has FW cards that are current and valid
Ice in stirring spoon between use container
HW properly supplied, functional
Counter wipes cloths stored in 150 ppm bleach solution.

Rainier Grocery - 207 BINGHAMPTON ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 8/23/2019 25 0 25 #17- Proper Hot Holding Temperatures
Hot hold unit away from cash register, mashed potato and gravy 160 F
Hot hold unit nearer cash register, items on stick 119-120 F (sticking up)
Chicken tenders other items 115,120-134 F

#17. Food items in hot hold unit less than 135 F.
Correction: Re-heat foods, turn up thermostat and check with food probe thermometer frequently to assure all foods maintained at 135 F or more.

NOTE: #6. Hand wash sink (by ice machine) faucet blocked by upside down container on faucet:
Correction: Keep all hand wash sinks properly stocked and readily accessible/

NOTE: #26: Counter top fridge that has sticker saying for packaged non-PHF has cheese, sour cream and other PHF's stored in it. Move PHF to refrigerator designed for PHF storage. Operator did so immediately. Obtain a fridge unit acceptable for open container PHF storage.

NOTE: #32. a number of flies in the establishment- take action to reduce number and control entry of flying insects.

NOTE: #41. Operator had obtained Q.A.C. test strips, but uses bleach chlorine for sanitizer.
Correction: Provide bleach chlorine test strips as soon as possible.

Make sure staff are following Cooper's protocol with respect to egg wash storage between uses and the sifting of breading mixes.

Send in copy of hot hold temperature monitoring log foe the next 7 days for review.

La Quinta Inn and Suites - Tumwater - 4600 CAPITOL BLVD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/22/2019 0 0 0 Scrambled Eggs and Sausage, warmers 177 & 145 F Ok
Customer Counter Top Cooler, all < 40 F OK
Bar- cooler, all 33 F OK

Good, none noted.

Thai Pavilion - 303 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/22/2019 5 5 10 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
2-door cooler, all foods 39 F OK
Tofu slices, top of open top cooler, 39 F OK


#21. Minced meat in open top cooler was placed on top of food bins, not inside bin. It was 45-46 F, Must be 41 F or less.
Correction: Placed in cooler door.

NOTE: PIC was questioned about outside food event this Saturday and correctly answered questions about it.

#29 Perishable foods not allowed in home style coolers: 1. 1/2 & 1/2 in wait staff area, 2. Pre-cooked noodles, bagged spinach and soup base in other.
Move foods elsewhere.

Cutters Point Coffee - 5831 Lacey Boulevard, Suite A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 8/21/2019 20 5 25 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sandwich, open display, 51 F
Milk, under counter unit, 40 F
Breakfast burrito, rear 2-door reach-in, 37 F

#6. Inadequate hand washing facilities. Two basin "hand sink" installed without approval.
Correction: Prevent potential contamination. Provide single use hand sink by 10/1/19. Submit plan and sink spec sheet for approval in advance of install. Clean sink (2nd basin) between uses to prevent potential contamination from hand sink.

#41. Improper ware washing. Employee "washed" kitchen ware with soap and sponge under running water and did not properly w/r/s/ad using basins.
Correction: Properly wash/rinse/sanitize/air dry. Newly installed 3-compartment sin, not approved in advance of install, due to limited storage for dirty or clean recommend additional storage(e.g. cart or shelving).

#41. Sanitizer test strips absent.
Correction: Provide and use.

#21. Inadequate cold holding temperatures, food in open display above 41 F.
Correction: maintain foods in cold holding at or below 41 F. Lower unit or relocate food.

NOTE: Approval for remodel not obtained. Ware washing area in / into customer area ( requires review).

Top Rung Brewing Company - 8343 HOGUM BAY LN NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Tasting Room 8/21/2019 0 0 0 No PHF

No violations noted at time of inspection.

Red Robin Gourmet Burgers - 1110 Galaxy Drive NE, Suite A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/21/2019 15 10 25 #02- Food Worker Cards Current
#25- Toxic Substances Properly ID, Stored, Used
#34- Wiping Cloths Properly Used, Stored
#44- Plumbing Properly Sized, Installed, and Maintained
Chicken Fryer, 208 F

#2. Valid food worker cards unavailable for several employees, expired.
Correction: Obtain valid WA food worker card/s by 9/4/19..

#25. Unlabeled chemical bottle stored above prep area.
Correction: Clearly label all chemical bottles.

#34. Inadequate sanitizer. Quat sanitizer less then 150 ppm in bucket
Correction: maintain sanitizer as required. (see #44, temp too high).

#44. Improper plumbing.
1. dish pit drain line insufficient
2. hot water in excess of 133 F
Correction: 1. Provide proper drain
2. Provide water temperature at 120 F max (e.g. sanitizer station).

NOTE: #29. If maintaining foods cold, provide refrigeration, ice not acceptable for long term use.

NOTE: #43. Does peroxide cleaner (surface) have test kit (mixed in house)
Management to provide info by 9/14/19 per manager. Only for tables.

NOTE: Reviewed hand sink requirements in kitchen and scullery / dish pit area. Both sinks required.

Mountain Home Bakery - 6020 PACIFIC AVE SE #102

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Bakery) 8/21/2019 10 8 18 #06- Adequate Handwashing Facilities
#33- Potential Food Contamination Prevented
#43- Nonfood-Contact Surfaces Maintained and Clean
Shipped topping, reach in, 39 F
Milk, merchandiser, 39 F

#6. Inadequate hand washing facilities. Rear hand sink inaccessible, basin blocked with multiple sheet trays.
Correction: Maintain had sinks accessible at all times. Properly ware wash sheet trays. Consider hand sink a point of potential contamination.
(CDI- removed).

#33. Food not protected from potential contamination during preparation and storage. Office utilized as food prep area. Tools and non-food items not properly separated from food. Office absent food prep and hand sink.
Correction:
Option #1. relocate food prep to approved food prep area.
#2. Prepare area for food prep, submit plans as discussed.

#43. Non-food contact surfaces not maintained, visible residue.
Correction: maintain clean.

Cold Stone Creamery #20878 - 1350 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Ice Cream 8/21/2019 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Cream cheese cake mix, walk-in, 39 F

#2. Improper food worker cards of 7 employees. 5 available, 2 of 5 expired.
correction: Obtain valid cards by 9/4/19 and develop a system for managing cards, has historically been an issue.

#34. Improper sanitizer. Inadequate, less then 150 ppm in buckets and basin. Dispenser not properly functioning.
Correction: Provide as required, manually prepare until fixed.

NOTE: Ensure all ceiling tiles are in place and are properly maintained. Equipment and facilities remodels require advance approval.

Back Door Bakery, The - 4444 Lacey Blvd SE, Suite B

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 8/21/2019 25 0 25 #04- Hands Washed As Required
Liquid eggs, 2-door reach-in, 40 F
Milk, under counter pastry display case, 41 F

#4. Improper hand washing. Employee "washed" hands at food prep sink and dried with dry wiping cloth.
Correction: Properly wash hands with warm water and soap for 20 seconds minimum only at approved hand sink. Use single use disposable towels only to dry hands. Properly wash food prep sink.
(CDI- rewashed).

NOTE: Provide splash guard at hand sink.
Discussed plan approval in advance of relocation.

Puget Sound Taps - 4250 MARTIN WAY E Suite B

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Serviced Establishment (Tap Room w/Food) 8/21/2019 10 0 10 #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
Hot dog, rotary hot hold, 160 F

#26. Non-conformance with approved plan of operation. Drain racks / boards not installed as required.

NOTE: Ensure coving is complete throughout facility. Hot hold not occurring in well/chafing dishes at this time.

Dollar Tree #3210 - 606 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 8/20/2019 0 8 8 #33- Potential Food Contamination Prevented
#39- Single-Use and Single-Service Articles Properly Stored, Used
Cream cheese, walk-in, 40 F
Cheese, dairy cooler, 40 F

#33. Food not protected from potential contamination during storage. Foods stored on ground
Correction: Store foods 6" or greater from ground/floor.

#39. Single use items improperly stored. Single use grocery bags stored in restroom.
Correction: Relocate to prevent potential contamination.

Olympia Center, The - 222 N Columbia

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/20/2019 0 0 0 Small home-style cooler, 37 F ok
Large 2-door cooler used by WSDA-Licensed Salsa Maker only.

Good, No violations.

Holy Grounds - 106 FIRST ST S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/19/2019 10 0 10 #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
Milk in combo fridge / frzr 38 F
Int therm reads 36 F
Fridge has interior red alc. monitor.

#26. Has not done entries in "log book" of dish washer thermal temp test tabs and sates when ran through dishwasher.
Correction: Start checking dishwasher routinely. Recommend 1 time a week for first couple of times a week. Place the "used" label / tab to date when dishwasher tested in the log-book or binder. After a month of testing, send photo copy to me (inspector). Email provided.

Subway - 408 Cleveland Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/16/2019 0 5 5 #32- Insects, Rodents, Animals Not Present; Entrance Controlled
Sliced Tomato, open-top 39 F
Meatballs, warmer, 177 F OK

#32. Front door left open with no insect screen. Better air conditioning may be solution, so door does not have to be left open.
Corrected.

Starbucks #381 - 550 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 8/16/2019 5 0 5 #02- Food Worker Cards Current
Gallon milk, all under counter <41 F, OK
Sandwiches, customer case, 34 F / 28 F top / bottom, OK
Boiled eggs, Tall 2-door cooler, 38 F OK
1/2 & 1/2 34 F OK

#2. 2 workers have "food handler solutions" cards.
Correction: this is not an approved site. Workers must only use WWW.Foodworkercard.wa.gov site.

1. Obtain proper card/copy by August 30, 2019
2. Email inspector picture of copies, by August 30, 2019.

Kinja Japanese Restaurant - 1304 Yelm Ave # A-102

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/16/2019 40 6 46 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#19- No Room Temperature Storage
#37- In-use Utensils Properly Stored
#47- Garbage, Refuse Properly Disposed; Facilities Maintained
Cooked, battered prawn, (by deep fryer) 87 F
Raw chicken breast in container on grill, 47 F
Make fridge, bin area- orange slices 40 F
Cabinet area, dumpling 38 F
Walk-in fridge, raw chicken 40 F
Rice on hot hold in rice cooker, 157 F
Squid in sashimi display fridge, 40 F
Fish (raw) in sashimi display fridge #2 38 F
Ambient air temp of "Coca-Cola" fridge where packages stored, 38 F

#2. Mr. Kims FW card expired. Also no FW cards at site for a couple of dinner time workers.
Correction: Have food workers obtain and supply you with original or copy of current, valid food worker cards as soon as possible, but no later then 14 days.

#6. No water dispensing at kitchen hand sink. Is using one of 3 compartment sinks as hand wash sink.
Correction: Repair sinks so properly stocked functional hand wash sink as soon as possible but not later then 7 days.

#19. Raw chicken breast and cooked battered prawns out of cold or hot holding in "the danger zone" ( 41-135F)for bacterial growth.
Correction: Store PHF at 41 F or less and cooked foods at 135 F or more, or cool cooked foods properly.

#37. Rice scoops, paddle storage in water- no ice.
Correction: Store rice scoops, paddles in iced water between uses.

#47. Dumpster lids closed, but a couple of trash bags and lots of debris in refuse container enclosure.
Correction: Clean dumpster area and enclosure of debris in 48 hours and as needed.

NOTE: #46. Appears to have painted toilet rooms recently, but has not put hand wash signs back up. (both on shelf in women's room)- Post hand wash signs in toilet rooms as soon as possible.

Call when you have kitchen hand wash sink back in operation. # provided.

Let's Paint! - 418 Washington St SE

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

Good, none noted.

Rainier Pizza & Espresso - 207 Binghampton Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/15/2019 35 12 47 #05- Proper Barriers Used To Prevent BHC
#21- Proper Cold Holding Temperatures
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Food probe therm check, 126 degrees F
Single glass door pepsi fridge, bacon slices 41 degrees F
3 glass door pepsi reach in basil pesto, 37 degrees F
Bin area make fridge, sliced tomatoes 38 degrees F
Condiments fridge: creamy dressing 49 degrees F, as is ambient air temp
Barista under counter fridge: milk 43-44 degrees F
Milk, juice in combo fridge/freezer 46-49 degrees F

#5: Cook placed cheese on cooked burger & touched burger, holding it on while putting top of ham on. Correction: no bare hand contact with ready to eat foods, use gloves or utensils. Also if gloves contaminated remove & replace with new gloves.

Note #6: Toilet room area hand wash sink out of paper towels. Provide paper towels when run out, improperly stocked, equipped hand wash sink will be assigned points next time.

#21: Potentially hazardous food (PHF) in cold hold frig greater than 41 degrees F (43-49 degrees F). Correction: Maintain all PHF's at 41 degrees F or less & do not store PHF's in poorly working frigs until consistently maintaining PHF at 41 degrees F or less.

#32: Numerous flies in establishment, doors open, no screens in use. Close doors, provide screens if open, act to minimize flies in establishment.

#41: No bleach chlorine test stirps. Correction: provide & use bleach chlorine test strips.

#48: Floor linoleum missing in numerous places in facility, most noticeably in front of grill & make frig area. Correction: Provide cleanable, durable, smooth floor surfaces.

Main Street Cookie Company - 112 Binghampton Street

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

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

Note: Provide covered receptacle for unisex employee restroom.

Rainier Foodmart - 101 Binghampton St E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Grocery 8/14/2019 0 0 0 Walk in fridge dairy area, between cheese blocks, 40 degrees F
Open display case w/eggs, commissary made sand 39-40 degrees F between hard boiled, shelled packed eggs

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

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

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

#47: Lid on dumpster open, dumpster

Prairie Lanes - 202 Yelm Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/13/2019 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Shredded cheese, bin area of make fridge, 40 F
Half & half, bar under counter fridge, 36 F
Cheese sauce from Gehl machine 143 F

#41. Bleach test strips at facility moist- did not reach to testing solution.
Correction: Provide new bleach test strips as soon as possible.

NOTE: #22. Food probe therm, if dial face, needs to go above 212 F. digital therm battery died.
Correction: Provide workable digital or properly constructed dial face (0-220 F in 2 degree increments). Food probe thermometer.

Taylor Ray's Cafe at the Dome - 416 Sid Snyder Ave SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/13/2019 0 5 5 #33- Potential Food Contamination Prevented
Soup, 136 F
Customer Espresso cooler, milk, gallon 39 F Ok

#33. Freezer in vending machine area not visible to workers, but is unlocked and 1 lock missing. Replace lock and keep locked by September 13, 2019

Note: Open top cooler temps vary 39-42l 41 is maximum. Monitor temps.
Correction: Fan pointed away from cooler.

Mr. Doug's - 210 103rd Ave

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

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

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

Bob's Bar & Grill - 108 Yelm Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/13/2019 5 0 5 #22- Accurate Thermometer Provided for PHF
Shredded cheese, reach-in combo fridge/freezer, 38 F
Shredded cheese in walk-in 35-36 F

#22. No food probe thermometer available, observed, found by PIC in usual places.
Correction: Provide food probe thermometer.

NOTE: Bleach concentrate in counter wipes bucket in bar- heavy use and poss. older test strips. Change solution frequently. Ask service Co. for fresh strips.

NOTE: #6. Paper towel dispenser not working, has towel roll jammed or sensor battery needs replacing. In the interim: PIC provided roll of paper towels on counter. Will let owner know needs to replace battery or fix.

NOTE: Bleach

Well 80 Artesian Brewing Co - 514 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/13/2019 0 0 0 Deep Fried Chicken Piece, cooking 185 F OK
Sliced Tomato, open top cooler, 40 F
Walk-in cooler, cheese, 43 F air, 40 F OK, just transferred.

Good, none noted.

Chinatown Café 8 - 1908 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/10/2019 0 0 0 Just cooked Teriyaki / Teriyaki and Vegetable, 171 F OK
(Cold) Popcorn Chicken, 2-door 38 F OK
Reach-in cooler, pounded rice, 37 F Ok

Good, none noted.

Stewart's Meats - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 8/9/2019 0 0 0 All 3 glass coolers, 38-40 F , All meats OK

Good, none noted.

Taqueria la Esquinita 3 - 422 LEGION WAY SE - Commissary

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 8/9/2019 0 0 0 Diced tomato, open top cooler, 38 F OK
Meat, Left side cooler, 40 F OK
Meat, Right side cooler, 35 F
Hot foods, refried beans, 157 F OK

Good, none noted.

Pho Yelm - 201 YELM AVE E

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

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

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

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

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

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

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

Niko Teriyaki - 125 TUMWATER BLVD SE Suite D122

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

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

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

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

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

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

Tenino 76 Food Mart - 397 W Sussex

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

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

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

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

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

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

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

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

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

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

Sonja's Café - 202 Binghampton Road

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

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

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

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

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

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

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

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

Coffee Central - 6639 Capitol Boulevard SE

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

No items cited.

Joe's Place - 118 Main Street S

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

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

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

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

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

Note: provide covered receptacle for women's restroom.

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

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

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

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

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

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

Joe's Smoke Shack - 4520 INTELCO LOOP SE BLDG 4 (Commissary-EZ Foods)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 8/6/2019 0 0 0 BBQ Pork, Cambro unit, 157 F
Sliced tomatoes, 37 F
Quat sanitizer, 300 ppm

No items cited.

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

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

#22. No probe thermometer. Obtain immediately.

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

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

Good, none noted.

NOTE: Bait fish frozen will be kept in boxes.

Papa John's - 408 CLEVELAND AVE SE

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

Good, none noted.

Yukio's Teriyaki - 3430 PACIFIC AVE SE

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

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

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

Gibson's Custom Meats - 7914 MARTIN WAY E

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

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

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

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

Cutters Point Coffee - 1340 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 8/1/2019 15 7 22 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Gran-n-go, pkg'd sandwiches, 40 F
Milk, espresso under counter unit, 40 F
Milk, window under counter unit, 38 F
Fruit smoothie mix, under counter unit, 46 F
Milk, 2-door , 40 F
Milk, under counter unit, 44 F

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

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

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

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

Corona's Taqueria - 3720 PACIFIC AVE SE

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

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

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

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

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

Zoe Juice Bar - 1851 STATE AVE NE

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

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

Taco Time - 5320 Capitol Boulevard SE

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

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

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

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

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

MOD Super Fast Pizza LLC - 5128 YELM HWY SE

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

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

Basilico - 507 Capitol Way S

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

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

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

Best Buffet - 5765 Littlerock Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/30/2019 65 22 87 #06- Adequate Handwashing Facilities
#13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized
#14- Raw Meats Away from RTE Food; Species Separated
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Beef, merchandiser, 39 F
Shrimp, front area merchandiser, 38 F
Cabbage, 2-door 44 F
Cooked shrimp, 2-door merchandiser, 43 F
Clams, 2-door merchandiser, 43 F
Raw chicken, walk-in, 43 F
Rice, unplugged rice cooker, 80 F
Seafood salad, walk-in, 43 F

#6. Inadequate hand washing facilities. Hand sink used as Pitcher filling station for clean utensils storage, vessel filled at hand sink.
Correction: Prevent potential contamination, use hand sink for hand washing only. Consider hand sink point of potential contamination.

#13. Improper protection from cross contamination. visibly soiled/stained cutting boards with pitting improperly cleaned, placed atop dirty wiping cloths. In raw prep area and non-raw prep areas.
Correction: Properly clean cutting boards, replace ones which can't be cleaned. Remove dirty wiping cloths.

#14. Improper protection from cross contamination. Raw chicken above cooked vegetables. Raw beef and chicken above ginger (ready to eat).
Correction: properly store food to protect from potential contamination. (CDI- relocated).

#19. Room temperature storage of potentially hazardous food. Rice in un-plugged rice cooker 80 F on counter. Per owner cooked overnight, vinegar added in morning, no PH test strips, required PH values unknown by operator.
Correction: Remove from service. Unattended cooking is not permitted. Sushi rice may utilize time as a control with proper policy and procedures, may utilize pH with test kit or testing documentation, or may adhere to proper food safety temperature requirements.

#21. Improper cold holding temperatures of potentially hazardous food. PHF in walk-in 42-43 F, PHF in merchandiser 42-44 F.
Correction: Maintain PHF in cold holding at or below41 F.

#22. Thermometers not properly utilized to determine food safety. Unit thermometers absent in cold holding units (merchandisers)
Correction: Provide and use daily.

#29. Inadequate equipment for temperature control at time of inspection. Walk-in unit not properly functioning to maintain required food safety temperatures. Merchandiser used to store open foods not properly functioning to maintain required food safety temperatures. Prep table un-plugged and not stocked, removed from service. Facility was operating with inadequate refrigeration, unable to provide food safety temperatures.
Correction: As facility was found operating in an imminent health hazard, Facility closed until refrigeration is adequate to maintain food safety temperatures. Call to schedule re-opening. Merchandisers to be replace with commercial refrigeration units, within 30 days.

#33. Potential contamination during storage and preparation, Interim of ice machine dirty.
Correction: clean and maintain.

#34. Sanitizer not made at time of inspection.
Correction: Prepare and maintain as required.

#41. Improper ware washing. Employee improperly washed cutting board, did not utilize W,R,S,AD- scrubbed with soap , rinsed under running water and placed in-use atop dirty wiping cloth.
Correction: Properly Wash, Rinse, Sanitize, Air dry.

#48. Physical facilities not properly installed maintained. Shelving not sealed, shelving not 6" from floor clearance.
Correction: Provide shelving 6" from floor, smooth non absorbent, easily cleanable material.

NOTES: Food may not be left unattended overnight. (e.g. steamed rice or sushi rice).

Re-Inspection:

Re-InspectionDate: Jul 31, 2019 Results: Onion, walk-in, 38 F
water, prep top, 39 F
water, prep bottom, 37 F
melon, merchandiser, 39 F

Walk-in, prep top merchandiser, were maintaining temperature < 41 F

OK to open.

Keep temperature log 3 times a day until re-inspection.

Temp foods in:
Walk-in
Prep Top
Prep bottom
Merchandiser in kitchen
Merchandiser in dining room.



Boulevard Gas & Mini Mart - 2303 Pacific Avenue SE

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

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

Safeway #1619 - 1109 Yelm Avenue East

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

No violations noted at time of inspection.

Taco Bell #031768 - 5520 CORPORATE CENTER LN SE

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

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

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

Capital Perks - 3302 Capitol Boulevard SE

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

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

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

Domino's Pizza - 533 Custer Way SE

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

Good, none noted.

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

La Mansion - 5211 LACEY BLVD SE

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

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

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

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

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

Rush In Alaskan Dumplings LLC - 205 4th Ave E

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

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

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

Olympia Seafood Company - 411 Columbia Street NW

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

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

Pizza Time - 112 NE Jefferson Street

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

Good, none noted.

Boston Harbor Marina - 312 73RD AVE NE

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

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

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

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

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

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

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

Nisqually Arco AM/PM - 10222 Martin Way East

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

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

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

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

Schwartz's - 124 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/23/2019 5 10 15 #02- Food Worker Cards Current
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
Espresso cooler, milk, 40 F OK Max
Milk, Tall 2-door cooler, 40 F OK
Open top coolers, ham & sliced tomato, 36-38 F OK

#33. Cups (wrapped, in box) directly on floor. Place on shelf or 6" off floor.
Correct in 1 week.

#2. No food worker cards at this location.
Correct in 1 week

#34. No sanitizer detected on wiping rag, top of Espresso machine.
Corrected: Re-dip in sanitizer every hour.



This page last updated: 04/29/17