Safeway #1503 - 520 Cleveland Avenue

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment - Deli	3/18/2020	0	0	0		Soups, all 155-161 degrees F Fried chicken pieces, warmer 165 degrees F Sushi cooler, all 35 degrees F Note: No partial covering (wax paper) top of cooling allowed. Oriental foods. Correction: removed. Circulation in this walk in cooler was very good. Good temperature 35 degrees F. Note: Thank you for removing seating in deli area, increase soup ladle cleaning 1x/hr, implementing curb delivery.

Safeway #543 - 4700 Yelm Highway SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Deli	3/18/2020	0	0	0		Roasted chicken, hot hold, 135-149 F Chicken wing at wing bar, hot hold, 137 F Imitation crab, prep fridge, 34 F Chicken Salad, cold case, 37 F Sliced tomatoes, top of deli prep, 36 F Contact sanitizer, 300 PPM QUAT Chicken, hot case, 149 F Turkey thigh, cooled in walk-in, 37 F No items cited.

Fred Meyer #00186 - 700 Sleater Kinney Road SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	3/18/2020	5	0	5	#02- Food Worker Cards Current	Chicken Pieces, pan cooled, walk-in, 36 F Salad w/chicken, cold case, 38 F Baked Chicken, hot case, 143 F Contact Sanitizer, 300 ppm quat Deli meats, floor island case, 38 F #2. Two employees with expired food worker cards. Obtain renewed and up to date cards in 2 weeks.

Albertson's Food Center #407 - 701 Trosper Road

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Deli	3/17/2020	0	0	0		Surimi salad, cold case, 37 F Fried and roasted Chicken, hot case, 147 & 159 F Contact sanitizer, 300 PPM QUAT #31. Roast of turkey breast in cold case was incorrectly date marked for shelf life. Corrective Action: Re-labeled for 7 days past opening.

Albertsons 3417 - 3520 Pacific Avenue SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Deli	3/17/2020	0	0	0		Chicken wings, island bar, 149 F Turkey breast, display case, 37 F Potato salad, display case, 38 F Contact sanitizer, 300 ppm QUAT No items cited. Well maintained facility.

Haggen - 1313 COOPER POINT RD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Deli	3/17/2020	0	0	0		Sliced tomatoes, sandwich prep, 38 F Pot pies, walk-in blast chill, 39 F Chicken, hot display case, 153 F DW sanitizer rinse, 175 Contact sanitizer, 300 ppm QUAT, Deli meats, 37-41 F No items cited.

Grabajava Espresso - 19530 Ivan Street SW #C

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	3/13/2020	0	5	5	#34- Wiping Cloths Properly Used, Stored	Milk, 2-door merchandiser, 33 F Under counter refrigerator, 36 F #34. Contact sanitizer at 10 ppm chlorine. Must be maintained at 50 ppm. Monitor with test paper. Solution must be maintained clear as well. Re-made.

AFC Sushi @ Safeway #1464 - 3215 HARRISON AVE NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	3/13/2020	0	0	0		Salmon, cold hold, 40 F Shrimp, prep station, 40 F Crab, prep station, 38 F Tune, prep station, 39 F Sushi Roll, display case, 40 F Display case ambient temperature, 38 F No violations noted. PIC knowledgeable of rice HACCP procedures and time/temperature control.

AFC Sushi @ Fred Meyer 659 - 555 Trosper Road SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	3/13/2020	5	0	5	#21- Proper Cold Holding Temperatures	Salmon, cold hold, 40 F Crab, cold hold, 37 F Tuna, cold hold, 40 F Sanitizer, QUAT, Bucket, 200 ppm Sushi roll, display case, 44 F Lettuce wrap, display case, 44 F #21. Cold Holding PHF/TCS: Sushi rolls and other TCS foods on display case are between 41-45 F. Spoke wit maintenance and display case equipment was not operating properly. PIC knew HACCP procedures, All required documents are filled and documented for review.

L & L Hawaiian BBQ - 5312 LITTLEROCK RD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Establishment	3/13/2020	60	0	60	#16- Proper Cooling Procedures #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures	Macaroni Salad, cold hold, 39 F Onions, grilled, room temp, 95 F Chicken, stove drawer, 59 F Pork, pulled, hot hold, 139 F Chicken, grilled, >165 F Sanitizer, QUAT, Bucket x2 400 ppm / 200 ppm #16. Cooling PHF/TCS Foods: Observed pulled pork and sauces cooling in large metal pans, an unapproved method without proper time and temperature monitoring. Corrected: PHF/TCS foods placed in 2 inch shallow pans left uncovered to cool. All foods (TCS/PHF) must be cooled in 2 inch pans uncovered until temperature reaches 41 F. Other methods must be approved by health department. #19. No Room Temperature Storage: Cooked meats and grilled onions held at room temperature, not under an approved plan. Corrected: Foods reheated to 165 F and held above 135 F, no food other than onions were discarded. Only approved by Health Department, needs tracking method. #21. Cold Holding PHF/TCS: Chicken located under stove top at temperatures above 41 F. Corrected: Food Reconditioned and cooled to 41 F before use. Re-inspection 3-23-2020 All hot holding equipment keeping foods above 135 F Observed Multiple Proper hand washing by employees. Excellent cleaning and sanitization practices.

Grand Mound Liquor - 19947 Highway 99 SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores	3/12/2020	0	0	0		Dairy merchandiser 33 F No items cited. Ice-bagging equipment and utensil storage is well maintained.

Grandmound AM-PM - 19705 Old Highway 99 SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	3/12/2020	0	0	0		Cheeseburger HH display, 143 F Hot water, hand wash sink, 109 F Contact sanitizer, 200 ppm quat No items cited. Well maintained facility
Grocery Stores and Confectioneries	3/12/2020	0	0	0		Milk, eggs, merchandiser, 37 F Sandwich, merchandiser, 30 f No items cited. Well maintained facility

Capital Daily Grind - 3900 Capital Mall Drive SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	3/10/2020	0	5	5	#34- Wiping Cloths Properly Used, Stored	1-door, ambient, 40 F Milk, merchandiser, 40 F Sanitizer, chlorine, 200ppm #34. Sanitizer solution: at 200 ppm Corrected: AT 50-100 ppm

Burger King #7938 - 4830 YELM HWY SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	3/10/2020	5	0	5	#22- Accurate Thermometer Provided for PHF	Chicken nuggets HH, 153-159 F Large Hamburgers HH, 161 F Crispy Chicken, HH, 167 F DW sanitizer, 300 ppm QUAT Sliced ham, walk-in cooler, 35 F Prepped salad, salad fridge, 38 F #22. Obtain thermometer with range from 0-120 F for salad fridge. Correct within 7 days.

Chambers Prairie Market - 2914 YELM HWY SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment (Deli)	3/10/2020	10	5	15	#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Pizza pockets, hot display, 159 F Sausage, top of pizza prep, 39 F #26. Fried eggs cooling in pizza prep fridge. Eggs arranged at > 3" deep and covered. This item is not approved for preparation and service. These cannot be sold. Corrective Action: Discarded. Note: Provide food flow for daily-only egg cooking and hot holding. #41. Employee did not use 3-step, wash, rinse, sanitize process for equipment ware. Always prepare third sink with sanitizing solution.

Revival Motors and Coffee Co. - 314 N CAPITOL WAY

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	3/10/2020	10	5	15	#21- Proper Cold Holding Temperatures #33- Potential Food Contamination Prevented	Under counter cooler milk, 40 degrees F Dillinger sandwich cooler, 35 degrees F Shop area cooler, milk 40 degrees F #21: Half and half (self serve) was 50 degrees F, 41 degrees F is maximum. Corrected: ice added. will ad "ice tube" #33: Pastry pieces on plate on counter with no cover. You must a) place bakery dome, etc over plate b) provide small tongs for customers to self serve. Purchase 2 weeks. Note: Switching to Quat, 200-300 ppm range ok

Subway - 5595 Capitol Boulevard S

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	3/10/2020	25	5	30	#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	Meatballs, steam table, 167 F Roast beef, top of prep, 37 F Sliced tomato, top of prep, #2 38 F Sliced turkey, walk-in, 38 F Shredded lettuce, 2-door under counter, 39 F #6. There is no hot water available at the hand wash sink. This must be restored in 2 days. Paper towels at hand sink must be dispensed from the holder as approved. #22. There is no thermometer in under counter refrigerator. Obtain thermometer here in 2 days. #34. No wiping towels in designated sanitizer container. Sanitizer strength near zero. Must be maintained at 200-300 ppm QUAT. #26. Employee used a knife directly from QUAT sanitizer bath to fold sandwich and flatbread sandwich. Must use utensil dried of sanitizer before use.

Super Buffet - 1390 Galaxy Drive NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	3/10/2020	0	18	18	#33- Potential Food Contamination Prevented #37- In-use Utensils Properly Stored #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable #44- Plumbing Properly Sized, Installed, and Maintained	Salmon roll, buffet 158 degrees F Rice, sushi bar 148 degrees F Brown rice, rice cooker 168 degrees F Mussels, cold hold 39 degrees F Cole slaw, buffet line 39 degrees F #33: Potential contamination during storage & frozen. Si mei dumplings stored in raw beef cardboard box. Correction: Prevent potential contamination. Do not re-use raw food boxes for food storage (CDI-relocated). #37: Improper storage in use utensils. Rice scoop stored in standing water at 70 degrees F. Correction: store utensils at or below 41 degrees F or 135 degrees F or greater or at room temperature properly wash, rinse sanitize and air dry every 4 ours or sooner (CDI-iced). #40: Wood shelving in walk ins improperly sealed and less than 6" above ground. Correction: Properly seal to be smooth, easily cleanable and non absorbent. Shelving to be 6 inches or greater from floor to allow for cleaning. #44: Plumbing improperly maintained. Leaking drain pipe for ice machine and restroom hot water handle broken (working) Correction: Repair. Notes #16: Ensure all foods are properly cooled and that all employees are properly trained. Note #48: Continue deep cleaning practices of facility. Facility operator has demonstrated significant food safety improvements through proper food handling practice and active managerial control of risk factors. No red high risk factor violations were received during inspection.

Washington State Senate Dining Room - 416 Sid Snyder Ave SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	3/10/2020	0	5	5	#33- Potential Food Contamination Prevented	Chicken pieces in dish, 200 degrees F 3 door cooler, salad 40 degrees F REPEAT #33: Like last year, no glass sneeze guard installed. Correction: will install tomorrow per PIC. Correction: Cookies covered with plastic. Note: PIC must call when sneeze guard is installed.

Bubble Island - 700 Sleater Kinney Road SE Suite C1

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	3/9/2020	0	11	11	#33- Potential Food Contamination Prevented #38- Utensils, Equipment, Linens Properly Stored, Used, Handled #43- Nonfood-Contact Surfaces Maintained and Clean	Fruits in reach-in, 37 F #38. Cup was being used to obtain ice from ice bin. Use an ice scoop with a handle so as not to contact ice with hands. Ice scoop was left in bin overnight and was subsequently buried by new ice. Store ice scoop in a proper holder outside of machine. #33. Open can of peaches and open can of pineapple in refrigerator used as storage containers. Do not use metal cans for storage containers after opening. Transfer foods to food approved storage grade material containers. #43. Door seals of reach-in refrigerator are torn and need to be replaced in 90 days.

Taylor Rays - 415 15th Ave SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	3/6/2020	10	3	13	#06- Adequate Handwashing Facilities #37- In-use Utensils Properly Stored	Hot pepper mix, 130 degrees F (ok, just placed, 140+ inside) Sliced tomato on line, 37 degrees F Walk in cooler, bag salad 40 degrees F Espresso under counter cooler, 40 degrees F REPEAT #6: Barely a trickle from espresso sink. Repair or fill. Keep area in front of sink clear so barista can get hands to sink. Call when work is completed. #37: Ice scoop container not clean. Clean, then clean daily. Note: Duplicate the "breakfast" egg disclaimer onto the breakfast combo sign next to it. Note: Call me back when above all corrected by March 20, 2020

IHOP #667 - 3519 Martin Way

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	3/6/2020	0	0	0		Sliced tomatoes top of prep, 37 F Dice tomatoes, sliced ham, upper reach in,39 F Mashed potatoes, steam table 173 F Omelet, w/ ground beef, cooked, 170 F Hard boiled eggs, walk-in, 36 F large hamburger, cooked, 201 F DW and contact sanitizer, 100 ppm chlorine. No items noted Well operated establishment NOTE: Good adherence to hand washing with glove use after raw meat contamination.

House Cafeteria - 416 Sid Snyder Ave SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	3/6/2020	0	5	5	#33- Potential Food Contamination Prevented	Hot line - rice, gravy 144-146 degrees F From dining room, left 3 door, salad 40 degrees F #33: There have been changes in the serving line last year or two. To meet current code you must: 1. Move existing 2 glass sneeze guards toward customers 4"-6" 2. Place cookies, crackers, etc under a sneeze guard 3. Add 2nd 10" glass panel in front of hot line 4. You must call me by 03/20/2020

Firehouse Subs - 1110 GALAXY DR NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	3/4/2020	30	0	30	#04- Hands Washed As Required #21- Proper Cold Holding Temperatures	Meatballs, hot hold well, 157 F Sliced deli meats, prep unit top, 40 F Cut lettuce, prep unit top, 40 F Diced tomatoes, prep unit top, 43-44 F Sliced cheese, prep unit top, 43 F Sliced tomatoes, walk-in, 40 F #4. Improper hand washing. Employee washed hands for less then 20 seconds (5 seconds) Correction: Properly wash hands at an approved hand sink with warm water and soap. (100 F minimum) for 20 seconds minimum. (CDI re washed). #21. Improper cold holding. Foods in prep unit top greater then 41 F. Correction: Ensure TCS/PHF in cold holding are maintained at or below 41 F. Ensure foods are 41 F or lower before placing in unit.

New Happy Teriyaki & Pho - 2915 HARRISON AVE NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	3/3/2020	10	8	18	#21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored #37- In-use Utensils Properly Stored	Cabbage, sliced (cold hold) 48 degrees F Sprouts, bean (cold hold) 40 degrees F Rice, white (hot holding) 158 degrees F Chicken, grilled (hot holding) 140 degrees F Sanitizer (chlolrine) warewashing 50 ppm Sanitizer (chlorine) bucket 15 ppm Notes: Ice machine and power outlet to be inspected for power issues, currently purchasing ice from approved licensed facility pre-packaged. Notes: Have one merchandiser holding cooked TCS/PHF Foods, will need to have replaced to store these types of foods. #21: Cold holding - Observed sliced cabbage at 48 degrees F. Inside new one door cold holing unit. Corrected: Placed in walk in until 41 degrees F for use. Cool all cut produce leafy greens to 41 degrees F before use. #34: Chlorine sanitizer tested at 15 ppm. Correction: Solution remade and tested at 50 ppm. Must be between 50-100 ppm solution, changed regularly. #37: Utensils stored in water at room temperature. Corrected: Utensils replaced and store din ice to keep below 41 degrees F. Change regularly to keep ice from melting. Observations: #8: Ensure to notify health dept of any equipment changes that may happen, if ice machine is to be replaced, ensure the equipment is approved before purchase. #16: Par cooked chicken covered with wrap and condensation visible, keep all cooling foods uncovered until below 41 degrees F. #22; Thermometer was in Celsius and located away from cooking area. Recommend getting digital with Fahrenheit option for employees to use.

Brewery City Pizza - 2705 Limited Lane

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/28/2020	35	0	35	#04- Hands Washed As Required #21- Proper Cold Holding Temperatures	Salad mix, 2-door prep station, 58 F Tomatoes, diced, 48 F Tomatoes, diced, pizza prep line, 37 F Soup, hot holding, >135 F Ware wash, high temp, 166 F Sanitizer, Chlorine, bucket, 100 ppm #4. Hand Washing Procedure: Observed multiple employees washing hands for less than the 20 second requirement. Corrected: Employees were corrected on site and re-washed. REPEAT: #21. Cold Holding TCS/PHF: Tomatoes (top) and cut lettuce (bottom) in 2-door prep table above 45 F. Corrected: Food voluntarily discarded. Chicken in drawers at 44 F. Drawers and salad unit are repeat violations from previous inspections. Equipment needs to be serviced. Re-inspection required. Re-Inspection: Re-InspectionDate: Mar 11, 2020 Results: #4. Handwashing: PIC explained management retrained staff on hand washing practices. Corrected. #21. Cold Holding TCS / PHF: 1. 2-door salad cold holding 2.Drawers under oven/stove. 1. Salad 2-door cold hold 38 F (Tomatoes) 2. Drawer cold hold, 39 F (chicken). No pending violations, continue to monitor for proper hand washing by employees throughout their shifts for full 20 seconds with soap and warm water.

7-Eleven #2361-32832C - 1022 Crosby Boulevard SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/27/2020	45	5	50	#01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #04- Hands Washed As Required #06- Adequate Handwashing Facilities #34- Wiping Cloths Properly Used, Stored	Pico De Gallo, self-serve station, 37 F Chicken, tenders, hot box, 179-188 F Chimichanga, hot box, 170 F Buffalo roller, self serve rollers, 162 F Cold hold, reach-in, 31 F Sanitizer, (QUAT), bucket 200 ppm REPEAT: #2. Valid FWC: Food establishment has six expired FWC. Corrective Action: Have all FWC's renewed by 3-12-2020 #4. Hand Washing Procedure: Observed multiple employees not washing hands for full 20 seconds. Corrected: Informed employees immediately of proper hand washing procedures. #6. Hand Drying Provisions: No hand drying provisions accessible at either two hand wash stations. Corrected: Restocked #1. No PIC Present: No clear PIC when asked. Unable to answer basic food safety questions. #34. Sanitizer Concentration: No sanitizer solution in bucket upon arrival. Corrected: Refilled at 200 PPM All cold and hot holding temperatures at proper holding temperatures. Follow-up March 12, 2020
Grocery Stores and Confectioneries	2/27/2020	0	0	0		Sanitizer, Bucket, 200 ppm Deli (pre-pkgd) grab and go ambient, 40 F Walk-in, ambient, 38 F Freezer, frozen foods, -20 F Freezer, ice cream, -4F No violations in grocery area.

Teriyaki Delight - 855 Trosper Road SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/27/2020	35	11	46	#04- Hands Washed As Required #14- Raw Meats Away from RTE Food; Species Separated #21- Proper Cold Holding Temperatures #30- Proper Thawing Methods Used #34- Wiping Cloths Properly Used, Stored #37- In-use Utensils Properly Stored	Chicken (2-door cold holding unit), 45 F Cabbage, 40 F Chicken (hot holding), 142 F Rice, (hot holding), 160 F Warewash (Chlorine), 200ppm Sanitizer Bucket, (Chlorine), 200 ppm All cold and hot holding equipment at proper holding temperatures. #4. Hand Washing When Required: Observed employee change task and place gloves on without washing hands. Corrected: Discussed proper hand washing policy with employee. #14. Raw Meats; Species Separation: Improper storage of Raw Animal Meats in walk-in. Correction: Re-organized by species. #21. Cold Holding PHF/TCS Foods: Poultry at 45 F inside 2-door reach in prep table. Corrected: Moved in to walk-in to cool to 41 F or below. #30. Improper Thawing: Poultry thawing at room temperature during preparation, thermometer showed 36 F. Corrected: Poultry placed in bucket under running water in preparation sink. #34. Wiping Cloths; Proper Storage: Wiping cloth left on prep table between use. Corrected: Placed in sanitizer solution. #37. In-use Utensil; Proper Storage: In-use utensils stored in water at room temperature. Corrected: Water replaced with ice, keep below 41 F at all times.

House of Kindred Spirits Cafe - 1550 IRVING ST SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/25/2020	5	0	5	#02- Food Worker Cards Current	2-door, cold hold 35 F 1-door cooler, 30 F merchandiser, cooler (ambient), 40 F Sanitizer, chlorine, 100 ppm #2. Valid FWC: Employee does not possess FWC. Corrective Action: Get valid FWC for shift coverage. Due: 3-1-2020

Burger King #7782 - 5252 S CAPITAL BLVD

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/24/2020	30	0	30	#18- Proper Cooking Time and Temperature; Proper Use of Non-Continuous Cooking #22- Accurate Thermometer Provided for PHF	Beef, hamburger, hot holding, 158 F Chicken, crispy, hot holding, 147 F Chicken nuggets, hot holding, 162 F Beef, hamburger, (freezer/cooler), 14 F Shake mix, 38 F Sanitizer, (QUAT) bucket, 300 ppm Chicken, Crispy (deep fried) 158/154/142 F #18. Proper Cooking Temperature Raw Animal Foods: Multiple chicken patties cooked below minimum cooking temperature of 165 F in deep fryer, temperatures recorded at 158/154/142 F. Corrected: Chicken cooked in deep fryer and temperatures reached above 165 F when checked. #22. Thermometer; Provided and Used: Thermometer calibrated within +2 F; however, thermometer was not used for PHF / TCS foods being cooked. Corrective Action: Supply more than one calibrated thermometer for food handlers to use on PHF/TCS foods being cooked to ensure proper cooking temperatures are reached. If more thermometers are not needed, ensure all food workers are using the one thermometer to check all PHF/TCS food internal temperatures. Currently working on final conditional item from Pre-operational inspection. NOTES: Excellent hand washing observed by three food handlers at the proper times. All cold and hot holding equipment keep PHF/TCS foods art proper holding temperatures.

Heyday Café - Olympia Farmer's Market

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/22/2020	0	5	5	#29- Adequate Equipment for Temperature Control	Vegetable soup, 165 F OK Sliced tomatoes, open top cooler, 41 F OK Gallon milk, home style cooler, 40 F OK #29. In 2018 a commercial grade cooler (required) was used in the under counter espresso area. Now a home style cooler (unapproved) is being used. Replace with commercial grade cooler by May 22, 2020. Call inspector when replaced.

BITS - 903 ROGERS ST NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/21/2020	35	5	40	#02- Food Worker Cards Current #04- Hands Washed As Required #21- Proper Cold Holding Temperatures #29- Adequate Equipment for Temperature Control	Egg dish, served, 150 F Ware wash (chlorine), 50 ppm Chorizo, walk-in, deep pan, 54.5 F Ham, sliced, walk-in, 43.1 Beans, black, walk-in, 43.4 F 3-door cooler, ambient, 39 F Ham, sliced, 3-door cooler, 44 F Sanitizer, (QUAT) bucket, 200 ppm #2. Valid FWC: Missing multiple FWC. Corrective action: Have all FWC found and ensure all expired cards renewed. #4. Hand washing, when to wash: Observed food handler crack raw egg and complete glove change without hand washing. Corrective Action: Raw eggs are raw animal foods, must change gloves and hand wash before donning new gloves. #21. Cold holding PHF: Chorizo and ham in walk-in and 3-door cooler were 54 and 44 F. Corrected: 3-door cooler was turned down for temperature control. Keep overhead panel closed to keep PHF/ TCS foods below 41 F #29: Cold holding; capacities: 3-door cooler and walk-in are limited in space for cold holding and cooling of PHF/TCS foods. Corrective Action: Increase cold holding capacity or limit PHF/TCS production during food storage in coolers. Notes: Chorizo and sausage were prepared following cooling in 2" pans and mixed together then placed in deep pan at room temperature and covered. Must allow food to remain uncovered until cooled to 41 F. Do not mix foods above 41 F with foods below 41 F. Follow-up 3/4/2020

Fred Meyer #659 - 555 Trosper Road SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Meat Market	2/19/2020	0	0	0		Poultry, display case, 42 F Beef, steak, display case, 41 F Beef, ground, display case, 40 F Salmon, seafood display, 38 F Shrimp, seafood display, 40 F Walk-in, 35.5 F Sanitizer, 3-comp sink, meat, 300 ppm Sanitizer 3-comp sink, front, 200 ppm Poultry (re-temp), display case, 41 F No violations noted. Poultry was temped again after 30 minutes and all were below 41 F internal. All cold holding units at proper holding temperatures. Excellent record keeping of shellfish tags. Great hand washing by multiple food handlers observed.
Grocery Stores and Confectioneries	2/19/2020	0	0	0		Meats, ambient, 35 F Dairy, ambient, 32-35 F Deli meats, ambient, 35 F Cheese, ambient, 35 F To-go fridge, back area, 32 F No violations observed All temperatures monitored by electronic system Track all product "use by" dated, remove when date approaches. Inspected call/pick-up storage location, multiple freezers and cold hold walk-in at 32 F. All foods 6" above ground. New pest management called Rentokil Pest Control.
Bakery	2/19/2020	0	0	0		Small pool of water near proofer, recommend providing anti-slip mat for food handlers. Proper use of barriers by food handlers with RTE foods.
Espresso	2/19/2020	5	0	5	#22- Accurate Thermometer Provided for PHF	1-door, ambient 39 F 2-door, ambient, 38 F Milk, 2-door fridge, 39 F Sanitizer (QUAT) 3-comp sink, 200 ppm #22. Accurate Thermometer Provided and Used: Did not locate thermometers inside 1-door cold hold or 2-door cold hold refrigerators. Corrective Action: Have thermometers placed in both cold holding units by 2-26-2020.

Thuy's PHO LLC - 1001 COOPER POINT RD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/18/2020	5	8	13	#21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored #37- In-use Utensils Properly Stored	Sprouts, prep-line, 44 F Beef, prep-line, 41 F Beef, walk-in, 36 F Lettuce, shredded, prep-line, 40 F Sanitizer (QUAT), 200 ppm Proper food storage and separation in walk-in Clean and well maintained kitchen Needs to locate missing hand wash sign for restroom. #21. Cold holding PHF/ TCS Foods: Observed sprouts at 44 F, Foods were stacked inside prep-table. Do not stack foods above fill line of containers in prep-table. Must be below 41 F. Corrected: Sprouts moved to walk-in to cool below 41 F #34. Sanitizer concentrations: Sanitizer bucket had no sanitizer water detectable. Corrected: Sanitizer solution replaced in bucket to 200 ppm. Ensure sanitizer is changed every two hours. #37. In-use utensil storage: Utensil for Rue was stored in water at room temperature. Corrected: Washed, rinsed and sanitized and placed in ice water. Change regularly before ice melts.

Arby's #1866 - 2528 Harrison Ave NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/14/2020	0	0	0		Tomato, sliced, prep-line, 39 F Lettuce, shredded, prep-line, 39 F Turkey, prep-line, 41 F Chicken, Tender, served, 187 F Chicken, Tender, served 178 F Sanitizer, (QUAT), bucket, 200 ppm No violations observed. Excellent hand washing by food handlers. Proper monitoring of Beef temperatures kept. Active pest control and reports kept.

Domino's Pizza - 3225 HARRISON AVE NW SUITE 107

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/14/2020	0	0	0		Chicken, wings served, 165 F Pizza, hot hold, served 169 F Pepperoni, 2-door cold hold, 38 F Cheese, shredded, prep table, <40 F Ham, sliced, prep table, 39 F Sanitizer, (QUAT), bucket, 150 ppm No violations observed. Excellent hand washing and use of barriers when packaging food.

Taco Bell #31338 - 1101 Cooper Point Road SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/14/2020	0	0	0		Cheese, shredded cold holding, 40 F Tomatoes, diced cold holding, 38 F Beef, ground, hot holding, >135 F Chicken, shredded, hot holding, >135 F Beans, hot held, >135 F Sanitizer, chlorine, bucket, 100ppm No violations observed during inspection Excellent managerial control at food establishment Proper handwashing by multiple employees.

Capital Mall - 625 Black Lake Boulevard SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Ware wash for food court vendors	2/13/2020	0	5	5	#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Ware wash, high temp, 151 F #41. Mechanical ware wash temperature: Not reaching required 160 F sanitation temperature. Corrective Action by 3-13-2020 Having floor tile removed and sealed soon. Recommend thermal temperature device for wear wash.

Starbucks #8968 - Capital Mall

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/13/2020	35	0	35	#04- Hands Washed As Required #21- Proper Cold Holding Temperatures	Milk, display case, 44.9 F Milk, dairy cooler, 39 F Eggs, sous vide, 2-door, 39 F Sanitizer, floor/line, 150 Sanitizer / ware wash chlorine 100 ppm #4. Hand washing procedure: Observed multiple employees wash hands under 20 seconds. Corrected: Ensure employees wash hands for at least 20 seconds. #21. Cold-Holding PHF: Display case holding PHF / TCS foods at 44 F, Must be held below 41 F. Corrective Action: Have equipment serviced to maintain internal temperatures below 41 F. (food was removed and placed in 2-door cooler for re-conditioning. NOTES: Hand wash sink by 3-compartment sink drains water slowly, have this drain inspected to improve draining of wastewater. Starbucks policy on sanitizer is now 4-hours, code requires minimum temperature of 75 F for QUAT solution, usually 2-hours. Will need to meet WAC Chapter 246-215 requirements for sanitizer solution unless approved.

SPSCC Cafe' - 2011 MOTTMAN RD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/12/2020	0	0	0		Soup #2 >135 F Soup #1, >135 F packaged sandwich (2-door), 41 F Water, grab n go, 41 F Sanitizer, (QUAT), bucket 150 ppm Ware wash, (high-temp), 169 F No violations noted during inspection Recommend lowering temperature on grab n go, internal temp of water was 41 F, need to ensure all PHF / TCS foods are kept at / below 41 F. All cold / hot holding at proper temperatures, excellent hand washing and knowledge of when to wash.

SPSCC Food Service Center - 2011 Mottman Road SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/12/2020	5	5	10	#02- Food Worker Cards Current #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Lettuce, prep line, 38 F Tomato, sliced, prep line, 38 F Beef, hamburger, served, >155 F Steak, hot holding, prep line, >135 F Sanitizer, bucket (QUAT), x2 150 ppm Ware wash, (high temp), 152.8 F #2. Valid FWC for all food workers: One expired food worker card. Corrective Action: Have renewed by 2-26-2020 #41. Mechanical Ware Wash Temperature: Ware wash only reached 152.8 F, Must reach 160 F for sanitation. Corrective Action: Have serviced by 2-26-2020 Excellent hand washing, holding temperatures and food handling skills by food workers and cooling practices.

South Puget Sound Community College Bookstore - 2011 MOTTMAN RD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment (Grocery)	2/12/2020	5	0	5	#21- Proper Cold Holding Temperatures	Milk, internal 44 F NOTE: Food not maintaining internal food temperatures below 41 F. Must be able to hold PHF / TCS foods below 41 F. #21. Cold Holding PHF Foods: Internal temperature of milk at 44 F, Corrective action: Remove PHF foods from grab n go until machine is serviced and internal temperatures are kept below 41 F. Once machine is serviced, monitor internal temperatures to ensure foods below 41 F. Will complete follow-up by 2-26-2020. Email to move date sooner/later.

Thai House - 909 SLEATER KINNEY RD SE Suite 14

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/12/2020	25	3	28	#01- PIC Certified by Accredited Program or Compliance with Code #06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures #30- Proper Thawing Methods Used	Sprouts in 3-door fridge, 39 F Rice, cooker, 155 F #1. PIC did not answer correctly to properly cool recently prepped par-cooked chicken. #6. Pork loin and whole chicken found thawing in hand wash sink. Keep hand wash sink clear and accessible at all times. #30. Three bags of semi-frozen chicken thawing in bowl on the floor. Thaw foods in refrigerator or in food sink under cold running water. #21. Many pounds of raw chicken being prepped at 53-57 F. Reduce the amount of chicken to allow completing prep to less than 30 min.

Colonial Inn, The - 3730 14th Avenue SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/11/2020	0	0	0		Beef stew, HH steam table, 143 F Pizza casserole, steam table, 141 F Cantaloupe / melons fruit salad, walk-in, 37 F DW sanitizing rinse, 171 F Contact sanitizer, QUAT 200 ppm Diced tomatoes, salad bar, 36 F Egg salad, top of prep, 37 F No items cited. Well maintained facility.

St Gertrude's Cafe - 5300 Pacific Avenue SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/11/2020	30	5	35	#17- Proper Hot Holding Temperatures #21- Proper Cold Holding Temperatures #32- Insects, Rodents, Animals Not Present; Entrance Controlled	Cold hold units checked Lettuce, cold hold line, 43-45 F Green bean, under grill drawer, 45 F Cream cheese, coffee station, 41 F Chicken, hot hold line, 129-131 F Potatoes, hot hold line, 112 F Rice, hot hold line, 188 F #17. Improper hot holding. PHF/TCS in hot holding below 135 F Correction: Ensure foods in hot holding are maintained at or above 135 F. CDI REPEAT #21: Improper cold holding. PHF / TCWS in cold holding above 41 F. Correction: Ensure food in cold holding are maintained at or below 41 F. CDI/ TAC #32. Entrance not controlled. Light visible at bay door. Correction: Repair. Properly seal as part of pet management.

Basil Leaf Restaurant - 235 Division Street NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/10/2020	5	2	7	#21- Proper Cold Holding Temperatures #48- Physical Facilities Properly Installed, Maintained, Cleaned	Cabbage, chopped, prep table, 43 F Lettuce, shredded, 1-door cooler, 45 F Shrimp, cooler, 41 F Rice, #1 hot held, prep table, 188 F Ware wash, high temp, 171 F Sanitizer, QUAT, 300 ppm REPEAT #21: Cold holding PHF: Cabbage was over filled and measured at 43 F on top. Corrected: Over fill of cabbage was removed to fill line in pan and placed below. Do not overfill containers. #48. Hand wash signage: There are no hand wash signs in restrooms. Corrective Action: have signs placed on both restrooms by 2/24/2020

RiteAid #5278 - 305 Cooper Point Road NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores and Confectioneries	2/10/2020	5	0	5	#21- Proper Cold Holding Temperatures	Dairy cooler, ambient, 36 F Deli meat section, ambient 37 F Ice cream (frozen) ambient -8 F Frozen dinner, ambient -10 F Grab n go, ambient 43 F / 46.7 F / 47 F Milk, (internal) grab n go, 45 F All baby products are still within their use-by dates, none expired or near expiration. #21. Cold holding PHF: Ambient temperatures at grab and go cooler ranged between 43-47 F. Approved to test internal of milk and it was at 45 F. Corrected: All PHF / TCS foods moved to back fridge. Will have serviced. All other cold holding units below 41 F or freezing.

Spud's Produce Market - 804 79th Ave SE Suite 100

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/10/2020	0	0	0		Milk, walk-in cooler, 37 F Cheese, smoked salmon, Island display, 36 F Bagged salad, open display 38 F No items cited Very well maintained facility

Fatso's - 3205 Martin Way

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/7/2020	35	0	35	#06- Adequate Handwashing Facilities #16- Proper Cooling Procedures	Sliced tomatoes, top of prep, 35 F Chowder in steam table, 161 F Glassware sanitizing rinse, 167 Contact sanitizer 300 ppm QUAT DW sanitizer 400 ppm QUAT #16. Pepper pot soup (beef), beef gravy, taco soup and mashed potatoes cooled in > 2 liter and larger tubs at depths at depths greater than 2 inches. PHF's must be cooled in large shallow pans with food depth of 2". Corrective action: foods discarded. #6. There is no separate and dedicated hand wash sink in the kitchen or food preparation area. A separate hand wash sink shall be installed at a discussed timeline.

Kentucky Fried Chicken / Taco Bell - Yelm Ave & Creek Street

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/7/2020	0	0	0		Food Probe Therm. check: 84 my TC #18, 84 F your digital. Chicken pieces, taco meat, refried beans on steam table, 150-160 F The rest of the food items in hot hold unit 138 F, most 145-165 F Shredded lettuce, coleslaw, diced tomato, guacamole on cold hold prep table, 39-41 F Walk in fridge (chicken hold), chicken tenders 36 F Walk-in fridge (main) coleslaw, chicken pieces in bag, 38-39 F Other working fridges food product measured 41 F. NOTES: #46 Women's toilet room faucet hand wash sink water not 100-120 F Correction: Provide hand wash water 100-120 F. Mixing valve issue #47. Lid on dumpster propped open, but only a couple of bags in it. Correction: remind staff to close dumpster lid.

Olympia Grocery Outlet - 2100 HARRISON AVE NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery	2/7/2020	0	0	0		Dairy Cooler, walk-in (ambient), 33 F Grab n go , ambient, 39 F Produce, ambient, 33 F Meat, ambient, 31 F Yogurt, ambient, 33 F Grab n go, ambient, 40 F Salmon, grab n go, 39 F No violations observed. All cold holding units operating and all foods kept frozen or below 41 F All employees trained to operate baler. Proper storage of foods. All foods and drinks inspected daily for expiration and spoilage.

Office Bar & Grill - 2030 Mottman Road SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/6/2020	5	5	10	#21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored	Beef, ground, 2-door refrigerator, 42.9 F Tomatoes, sliced, prep table, 38 F Walk-in, (ambient), 39 F Sanitizer, (Chlorine), kitchen 100 ppm Sanitizer, (QUAT), bar bucket, 300 ppm Warewash, (high temp), bar, 171 F #21. Cold holding PHF/TCS foods: Ground beef at 42.9 F in refrigerator. Corrected: placed in cooler, #34. Wiping cloth use: Wet wiping cloth stored next to hand sink. Corrected: Wiping cloths must be stored in sanitizer bucket between use. May need to increase storage capacity for walk-in storage.

Yelm Cinemas - 201 PRAIRIE PARK LN SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/6/2020	0	10	10	#34- Wiping Cloths Properly Used, Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	No pizzas being prepared at time of inspection. Obtains frozen cheese pizzas from commercial / manufacturer and frozen pepperoni- people have choice of cheese pizza or cheese and pepperoni pizza. They add pepperoni using gloves or utensils. Hot dog on roller grill, 198 F Nacho cheese sauce, 150-151 F #34. No counter wipes bucket with wash cloth or similar set-up. Correction: Provide counter wipes set-up. #41. Provide test strips for sanitizer you eventually use.

Uptown Lounge - 201 PRAIRIE PARK ST

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/6/2020	10	0	10	#21- Proper Cold Holding Temperatures	Hot hold, 2 bay unit: soup (bacon cheddar), 170 F 3 bay unit: melted butter 160 F Steam table, cheese sauce, 144 F Cold hold: salad dressing single door, ranch 37 F Chef's make table, drawer fridge, left side, bin area, garlic cheese, 39 F, shredded cabbage, 41 F , lettuce 45 F, right side, top drawer , batter 44 F, chef's base drawers under broiler: beef patty, 34 F shrimp 36 F cod, grilled onions similar. walk-in #1 shredded cheese, 40 F between sausage packs, 39 F , walk-in #2 (mostly have veggie/fruits 40 F; bar 24" under counter single glass door, cream, 51 F. bar, under counter fridge, solid door, 34-35 F NOTE: #6. Hand wash sign missing from bar designated hand wash. Sign provided, post hand wash sign at bar and other hand wash sinks. #21. Drawer area foods of chef's make table fridge & cream in bar fridge greater than 41 F. Some between 45-50 F. Correction: For bar, use under counter fridge next to single under counter glass door one until other is repaired. For chef's make table drawer area, contacted maintenance to evaluate and adjust. maintenance working on it before inspection finished. Please call inspector when fridge working properly. If can not correct today, store in other properly functioning fridges and or store in bins with ice equal to or greater then product level.

Tahoma Valley Golf Course Restaurant - 15425 MOSMAN St SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/6/2020	25	5	30	#16- Proper Cooling Procedures #33- Potential Food Contamination Prevented	Gravy is on hot hold, 150 F Cooks make fridge; bin area, ham cubes and other, 38-40 F Cabinet area 1/2 bag of shredded cheese, 37 F, salad, make fridge bin area tomato and lettuce, 39-41 F, cabinet area milk, 39 F, under counter fridge, "wine & beer" in kitchen : half & half, 38 F , Walk-in fridge; cut fruit 37 F, gravy 36 F, 2-door reach-in fridge, fish fillet, 40 F NOTE: #6. Bar hand wash sink missing hand wash sign. Provided paper large one. You may want to use smaller one. Correction: Post sign for bar hand wash sink and make sure it is used for hand washing only. #16. Improper cooling: boneless 3-4 lb turkey breast (cooked), 74" cooling in walk0in, temp 154 F 3" deep soup cooling in walk-in 112 F. other items on shelves that appear to have been cooked and cooled were 2" of depth or less. Correction: Cool cooked foods properly #33. Taco salad (cooked) shells inverted, lowest one in contact with egg box carton insert. Correction: Do not use egg box inserts for draining grease from food or in contact with food. You are cross contaminating food since the inserts have bacteria notably salmonella on them. Cook discarded taco salad shells and will not use egg box inserts for drainage of grease or other food contact. NOTE: #46. Missing covers on trash receptacles in female restroom. Correction: Provide covered receptacles in female any uni-sex restrooms. NOTE: #47. Dumpster lids closed, some paper litter on pad of trash enclosure. Correction: Please have someone pick up debris in next week when weather allows and as necessary in the future.

Subway - 1001 COOPER POINT RD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Establishment	2/6/2020	50	0	50	#01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #04- Hands Washed As Required #06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures	meatballs, hot holding, 145 F Soup, hot holding 138 F Turkey, sliced, prep line, 44 F Ham, sliced, prep line, 45 F Tune, prep line, 44 F Sanitizer, (QUAT), bucket, 150 ppm #2. Valid FWC for all FW: PIC could not locate FWC Corrective Action: Locate and provide FWC upon request during follow-up. #4. Hand washing cleaning procedure: Observed one employee wash hands for under 10 seconds prior to donning gloves. Corrected: Ensure employees wash hands for 20 seconds, 10-15 seconds scrubbing under fingernails and between fingers. #6. Adequate hand wash drying provisions: No drying provisions in men's restroom. Corrected: Paper towels restocked. #21. Cold holding PHF: Observed tune, ham and turkey above 42 F on prep line. Corrected: Replaced with food below 41 F. All three were on right side of prep line, no other foods (covered or uncovered) were above 41 F. 1. Person in charge; assignment: upon entry, the employee could not identify a person in charge at the facility. Corrective action: There must be a person in charge available at facility at all times that is assigned. Re-inspection on 2-18-2020. Have all FWC located and any expired FWC renewed. Re-Inspection: Re-InspectionDate: Feb 18, 2020 Results: Tuna, cold hold 40 F Turkey, sliced, cold hold, 41 F Ham, sliced, cold hold, 40 F #2. Have all FWC valid, one new employee has 11 days to receive theirs before due. Corrected. #4. Hand washing: Observed proper hand washing, ensure technique for hand washing is taught to new employee. Corrected. #6. Drying provisions: All drying provisions refilled. Corrected #21. Cold holding: All PHF/TCS foods below 41 F. Continue to monitor food temperatures to ensure cold holding kept below 41 F and hot holding above 135 F. Corrected and maintained. Some FWC were electronic, develop system for monitoring all FWC to prevent from PIC tracking down FWC of some employees. Recommend list of all FW with upcoming expirations. Have 11 days remaining for new hire to get FWC. All violations corrected. No follow-up pending.

Jasmine - 4315 6TH AVE SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/6/2020	10	5	15	#21- Proper Cold Holding Temperatures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Brown rice in cooker, 155 F Sliced chicken, cooked noodles, 2-door True reach-in 37 and 35 F #21. Sliced chicken top of prep fridge at 48 F. Other food inside at 47-50 F. Adjust thermostat, move PHFs to 2-door reach in and repair or replace this prep fridge to keep food at or below 41 F. #41. Dish machine does not provide any chlorine at sanitizing rinse. Must manually sanitize dishware utensils and equipment ware in 3-compartment sink (at 50 ppm chlorine). Call technician to service machine for proper function.

Pints & Quarts Ale House - 1230 College Street

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/5/2020	5	5	10	#21- Proper Cold Holding Temperatures #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized	Soup, soup kettle 155 degrees F Sour cream, prep unit top 42 degrees F Lettuce, walk in 37 degrees F 1/2 & 1/2, glass doors of walk in 37 degrees F Burger meat, prep unit bottom 41 degrees F Nachos/beans, residential refrigerator 40 degrees F #21: Improper cold holding. PHF/TCS in prep unit above 41 degrees F. Correction: Ensure foods in cold holding are maintained at/or below 41 degrees F. (CDI-unit turned down, food rapid chilled) #42: Interior of ice machine dirty. Correction: Clean and maintain. Note #6: Provide splash guards at bar hand sink, if items stored within 18". Note #26: Provide proposal for outdoor BBQ (not in use currently). Note #29: Newly purchased refrigerator, not commercial and not easily cleanable. Provide replacement commercial unit by 05/01/2020.

Casa Mia - 134 Prairie Park Street

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/5/2020	10	5	15	#21- Proper Cold Holding Temperatures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Walk-in fridge: Chicken cubes, sausage bits, 39-40 F Refrigerator, Pizza bake bar, sliced pepperoni, chicken cubes, 36-39 F 2-door cook's under counter fridge, arigula 42 F Manicotti, cannoli, 46-47 F sliced tomato, 42 F, noodles, 41 F. Salad make fridge, bin area: Shredded cheese, 39 F cabinet area: smaller sized shredded cheese, 38 F Milk in kegerator; 38 F Soups in 2 bay unit and sauces on steam table, 150-160 F #21. Manicotti, cannoli > 45 F, other items 42 F in cook's under counter fridge; PHF shall be maintained at 41 F or less when being cold held. Cook moved foods in unit to other fridges, will turn down thermostat and see if that works. If not will have it checked. #41. No bleach sanitizer from mechanical dish washer- partially falling- changed to new falling - eventually got feed working- corrected by end of inspection.

Ranch House BBQ, LLC - 10841 Kennedy Creek Rd SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/5/2020	0	0	0		Tomatoes, sliced prep line 38 degrees F Brisket, hot holding 158 degrees F Beans and chili, hot holding 135 degrees F Chicken, drawers under grill 37 degrees F Warewash, chlorine 100 ppm Sanitizer, chlorine bucket x3 100 pm No violations noted at time of inspection

Subway - 6541 SEXTON RD NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/4/2020	0	5	5	#34- Wiping Cloths Properly Used, Stored	Tomato, sliced, prep line, 38 F Lettuce, shredded prep line, <41 F Meatball, hot holding, prep line, 140 F Walk-in, ambient, 33 F Sanitizer (QUAT), 3-compartment, 200 ppm Sanitizer, (QUAT), Bucket, 400 ppm Good hand washing practices. Excellent cold holding and hot holding. #34. Sanitizer concentrations: QUAT sanitizer at 400 ppm in cold water. Corrective Action: Maintain QUAT between 150-400 ppm @ 75 F minimum temperature unless manufacturer label indicates otherwise.

Steamboat Grill & Greens - 6325 SUNRISE BEACH RD NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/4/2020	25	0	25	#04- Hands Washed As Required	Beef, hamburger, (served) 158 F Lettuce, romaine, 40 F cold hold (ambient), 38 F Clam chowder, (hot holding), 138 F Beans, refried, (hot holding), 150 F Sanitizer (QUAT) bucket (x2), 200 ppm #4. Hand washing: Observed employee washing hands did not follow code 20 seconds with 10-15 seconds vigorously scrubbing. Corrected: Re-washed hands for20 seconds. All cold and hot holding units at proper holding temperatures. Discussed need for commercial grade refrigerator unit for cooling and holding. Facility is clean and well maintained.

2 Mile House Pub & Eatery - 4221 Harrison Ave NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/4/2020	5	5	10	#22- Accurate Thermometer Provided for PHF #34- Wiping Cloths Properly Used, Stored	Tomatoes, sliced, prep table, 37 F Sauce, crock pot, 157 F Walk-in, 40 F Chicken gizzard, fried, 173 F Sanitizer, (chlorine), Bucket prep line, 300 ppm Sanitizer, (chlorine), Bucket kitchen, 300 ppm #22. Thermometer accurate / provided: Merchandisers thermometer not accurate, prep table thermometer missing. Corrective Action: Have functional thermometers placed in both cold hold units by 2-17-2020 #34. Chemical sanitizer concentration: Both Chlorine sanitizer buckets at 300 PPM solution. Corrected: Remade at 100 ppm

Jimmy John's - 1200 Cooper Point Ste 410

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/4/2020	5	0	5	#22- Accurate Thermometer Provided for PHF	Roast beef (L- prep table), 41 F Turkey, sliced (L-prep table), 40 F Lettuce, shredded, (L- prep table), 38 F Lettuce, shredded, (R-prep table), 39 F Walk-in (ambient), 37 F Sanitizer, (chlorine), bucket 100 ppm #22. Thermometer provided / Accuracy: No thermometers inside prep-tables to accurately measure internal temperatures. Corrective Action: Have thermometers inside prep-tables by 2/11/2020. Discussed hand washing and ill food worker policy. Well maintained facility.

Comfort Inn - 1620 74th Avenue SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/4/2020	10	5	15	#06- Adequate Handwashing Facilities #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable	Biscuit sausage gravy, 137 F Sausage patties in 2-door homestyle fridge, 35 F #6. Hot water supply valve to hand wash sink was turned off. Towels and apron placed in sink. Must keep hand washing sink functioning and clear at all times. Must be used for hand washing only. Do not use 3 compartment sink for hand washing. #40. Unused portions of biscuit sausage gravy stored in original tin can in refrigerator. Must not use tin can for storage. Transfer to food grade approved container.

Terrace on the Green - 3636-A COUNTRY CLUB RD NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/4/2020	0	0	0		Cole slaw (prep table), 38 F Tomatoes, sliced (prep table), 37 F Tomato soup, ( hot holding), 149 F Chicken, shredded cooling in walk-in, 39 F Sanitizer (QUAT) bucket, 200 ppm Ware wash, (chlorine), 100 ppm. NOTES / OBSERVATIONS: Recommend labeling soap container at bar hand wash station. All cold and hot holding equipment holding at proper temperatures. Do not leave dispenser in sanitizer solution overnight, clean prior to use. All foods properly cooling in walk-in, 2" pans uncovered.

Arco AM/PM - 16507 Yelm Avenue

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores and Confectioneries	2/4/2020	0	0	0		End of aisle, open display fridge: 2 hard boiled egg pack, 39 F between 2 sausage , egg burritos, 38 F NOTE: Walk-in fridge running 45 F ambient air temp and exterior display monitoring therm 44 F. (interior monitoring therm reading 36 F) between 2 coconut water packs 44 F. Certain areas feel colder. One of the workers said he was just in there and he believes it is on a defrost cycle. Monitor and make sure it drops down to 41 F or less before evening rush begins. If doesn't recommend you evaluate or have evaluated. Please call inspector and leave message on results. No toxins stored over, next to food or food equipmjent. No swollen containers, dents on seams observed. No beyond "best by" dates PHF or non PHF where checked.
Food Service Establishment	2/4/2020	0	5	5	#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	NOTE: #9. Lettuce leaves and sliced tomato com pre-packaged, already prepped to be ready to eat. Sliced cheese bock in 2-door reach-in in back food prep area, 36 F (has moni therm) reading 34 F (exterior display). Air curtained display fridge between meat and cheese trail mix packs 39 F. Lettuce leaves and sliced tomatoes in bin area of self-serve make fridge 39 F. Gehl's machine: cheese sauce, 150 F Chili sauce, 143 F. Sausage and egg croissant, 160 F I am impressed with how well the facility has been cleaned out and organized as well as the good food temps. #41. Bleach chlorine in counter wipes bucket (100 ppm). Has Q.Q.C. test strips not bleach strips- provide.

Starbucks - 1406 Yelm Avenue E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/4/2020	0	5	5	#34- Wiping Cloths Properly Used, Stored	Milk, 2-door reach-in in back 39 F Check of milk or similar in all front under counter fridges, 41 F or less. Self service open display fridge sandwich (interior) 40 F #34. Q.A.C. concentration appears greater than 400 ppm, with your Q.A.C. test strips- shall be 200-400 ppm. Evaluate and have corrected as soon as possible. Meanwhile, dilute solution made with water and using test strips make sure it is 200-400 ppm. NOTE: #47. Lids on dumpster closed, some paper debris on enclosure deck. Clean up debris over next week or so and keep picked up.

Skep & Skein Tavern and Meadery - 2106 Harrison Ave NW Suite B14

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment - Tavern	2/4/2020	0	0	0		Warewash, 160 degrees F Walk in (ambient) 42.5 degrees F Sanitizer, quat 200-300 ppm No violations noted at time of inspection

Olympia Country & Golf Club - 3636 Country Club Dr NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/4/2020	0	0	0		Walk-in, (ambient) Proteins, 38 F Walk-in, (ambient) Produce, 39.9 F Not currently serving, events only. All food stored in walk-in. Cold-holding units all below 41 F

Bangkok Thai Restaurant - 700 Sleater Kinney Road SE Suite C2

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/4/2020	35	5	40	#04- Hands Washed As Required #21- Proper Cold Holding Temperatures #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable	Brown rice, cooled in 2-door 37 F Diced chicken, prep fridge, 39 F DW sanitizer, 100 ppm chlorine #4. Employee did not change gloves and wash hands after contamination from handling dirty dishes, cleaning pre-wash sink then removing clean dishes from dish machine. #21. Thawed chicken covered with ice still at 62 F, maintain ice volume or bags in refrigerator to keep food temp at 41 F at all time. #40. Opened tin cans being used to store foods. Must use approved, food grade containers for in-use and long term storage. 2 weeks. This facility lacks a 3-comp. sink and maybe subject to update.

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

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/3/2020	10	0	10	#02- Food Worker Cards Current #21- Proper Cold Holding Temperatures	Tomatoes, sliced prep line, 43.8 F Lettuce, prep line, 40 F Beef, prep line, 38 F Hamburger, beef, (served), 160 F Ware wash chlorine, 100 ppm Sanitizer bucket, QUAT, 200 ppm #2. Valid FWC for All Food Workers: Two expired FWC. Corrective Action: Have both FWC renewed by 2/17/2020. #21. Cold Holding PHF/TCS: Sliced tomatoes observed at 43 F in cold holding table. corrected: Tomatoes placed in lower storage, replaced with tomatoes below 41 F Excellent Handwashing and clean facility.

Century Theatres - Olympia 14 - Capital Mall

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/3/2020	5	0	5	#22- Accurate Thermometer Provided for PHF	Hot dog, #1 hot holding, 150 F Hot dog, # 2 hot holding, 165 F Hot dog, #3 hot holding, 154 F Cooler, dairy, (ambient), 22 F Ice cream cooler, (Ambient), -12 F Sanitizer, (QUAT), bucket, 200 ppm #22. Thermometer accuracy: Thermometer in use was not at proper calibration/ inaccurate. Corrected: Replaced with two accurate thermometers. Dairy thermometer located.

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

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/3/2020	0	0	0		Open display case, 36 F milk, front under counter fridge, 35 F Sliced cheese 2-door prep < 41 F Contact sanitizer, 100 ppm chlorine, DW machine sanitizing rinse, 160 F Milk, 2-door TRUE, 36 F DW QUAT sanitizer, NA No items cited Well maintained establishment

McDonald's - 2611 West Harrison

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	2/3/2020	15	0	15	#02- Food Worker Cards Current #06- Adequate Handwashing Facilities	Sausages, hot holding 158/148 F Egg, hot holding, 156 F Lettuce, cooler prep station, 40 F Walk-in, downstairs, 38 F Chicken, temp observed, 191 F Sanitizer, (QUAT), 200PPM #2. Valid FWC for All Food workers: One expired FWC. Corrective Action: Have renewed by 2/17/2020 #6. Hand wash sink Accessible: Hand wash sink in preparation area near hamburger grill had grill equipment blocking use. Notes/Observations: Excellent use of barriers and utensils for food service. Proper use of thermometer for TCS / PHF foods during cooking. All cold and hot holding equipment at proper holding temperatures. #46. Toilet convenience and accessibility: The food establishment has the men's restroom out of service and has an order for it to be fixed. Currently having employees and patrons share women's restroom. This issued should be resolved as soon as possible. Have fixed by re-inspection date: 2-13-2020 Re-inspection required due to repeat red violations not corrected. Re-Inspection: Re-InspectionDate: Feb 13, 2020 Results: #2. Food Worker Cards: PIC presented renewed FWC for expired employee. Violation Corrected. #6. Hand Wash Sink: All obstacles removed and violation reviewed with employees to keep clear of all equipment. Violation Corrected. #46. Toilet Operational: Restroom is open to public, all equipment is operational and hot water is available. Violation Corrected.

Café Au Lait - 2801 Harrison Avenue

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/31/2020	15	7	22	#06- Adequate Handwashing Facilities #22- Accurate Thermometer Provided for PHF #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #48- Physical Facilities Properly Installed, Maintained, Cleaned	Sliding cooler, entrance (ambient), 38 F Reach-in cooler, espresso, (ambient), 33 F Sanitizer 3-compartment sink 100-200 ppm REPEAT #6: Hand Cleanser and Drying Provisions: No hand drying provisions in bathroom, little soap remains in front hand wash sink without refill in facility. Corrective action: Refill and provide. #22. Thermometer Provided/ Accurate: No thermometer located in either cold holding units holding PHF/TCS foods. Corrective Action: Buy thermometers for cold holding units by 2/10/2020 #41. REPEAT: Test strips available: Currently using QUAT testing strips for Chlorine sanitizer. Corrective Action: Purchase chlorine test strips by 2/10/2020 #48. Cleaning Frequency: Small amount of mold located under the hand wash sink. Corrective Action: Have mold cleaned using proper cleaning procedures. Must use proper protective equipment and cleaning solutions to prevent spread, by 2/10/2020 Re-inspection required due to repeat violations from previous inspections not corrected. Re-Inspection: Re-InspectionDate: Feb 10, 2020 Results: Sanitizer, chlorine 200 ppm. #6. Drying provisions available in Restroom: Drying provisions placed in restroom. Corrected. #22. Thermometers in refrigerators: No thermometers available in two door refrigerator: Not Corrected #41. Bleach testing strips available: Purchased Chlorine test strips Corrected. #48. Mold cleaned under handsink: There still remains a large area under handsink with dark mold growth. Not corrected. Most removed, less than half remains. There are labels on refrigerator for food workers to check temperature of refrigerator; however, no thermometer inside cold holding equipment to observe internal temperature. Food establishment / espresso needs to have mold growth cleaned and location sealed or covered with non-absorbent surface. Will complete follow-up to confirm violations are corrected by 2-20-2020. Please contact Inspector for any questions (contact information provided).

Littlerock Grocery - 6410 128th Avenue SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/30/2020	5	5	10	#02- Food Worker Cards Current #34- Wiping Cloths Properly Used, Stored	Fried Chicken, display case, 139 F Burritos, display case, 141 F Sliced tomatoes, top of prep, 38 F Diced sausage, tall reach-in, 39 F #2. Employee FW cards (2) expired. Obtained renewed FW cards in 2 weeks. # 34. Chlorine sanitizer prepared too strong at > 200 ppm. Obtain test paper and prepare at 50 ppm chlorine.
Grocery Stores and Confectioneries	1/30/2020	0	0	0		Sandwiches, 2-door merchandiser, 38 F Mil, walk-in 37 F No items noted.

Littlerock's Hillbilly Beans, LLC - 6533 128th Avenue SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	1/30/2020	0	0	0		Breakfast burritos, small merchandiser, less then 41 F None noted, no items cited.

Miss Moffett's Mystical Cupcakes - 8765 TALLON LN NE STE L

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/30/2020	5	0	5	#22- Accurate Thermometer Provided for PHF	Milk product, 3-door reach-in, 37 F Cake (cream cheese frosting) merchandiser, 37 F Cupcake, front open display, 40 F #22. Food Thermometers absent in facility. Correction: Provide and use.

Ruby Soul Yoga & Spa Juice Bar - 8640 MARTIN WAY E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/30/2020	15	0	15	#21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF	Mixed greens, prep unit bottom, 45 F Yogurt, prep unit bottom, 40 F Mil, under counter unit, 45 F #21. Improper cold holding of PHF / TCS. Foods in cold holding above required 41 F. Correction: Ensure food in cold holding is maintained at or below 41 F #22. Improper thermometer. (unit thermometer present). Correction: Provide and use to verify required internal food temperatures. (Digital thin tip). If adding menu or equipment, submit for approval.

Dairy Queen - 4545 Yelm Hwy SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Establishment	1/30/2020	0	0	0		Diced tomatoes, top of prep #1, 37 F Chopped lettuce, top of prep #2, 38 F Chili, steam table, 173 F Contact sanitizer, 300 ppm QUAT Chicken breast, grilled, HH 157 F 4:1 burgers, HH, 141 F Chicken tenders, cooked 165-201 F No items cited. Very will maintained facility.

TESC - Market Place - CAB Building 2nd Floor

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/29/2020	0	5	5	#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized	Walk-in, 39 F Rice, >135 F Beans, prep line, >135 F Chicken, shredded, prep line, 158 F Pizza, pepperoni, >135 F Sanitizer, (QUAT), Bucket espresso, 200 ppm #42. Food Contact Surfaces Cleaned: Inside ice machine has dark slime on ceiling. Corrective Action: Notify cleaning services to wash, rinse, sanitize interior of ice machine. Excellent cooling procedures All cold / hot holding units holding at proper temperatures.

Andy's Bistro - 4410 6TH AVE SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/29/2020	10	0	10	#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit	Chicken broth, HH 169 F Sliced beef, top of prep, 37 F Noodles, top of prep, 38 F Ice bath cooled broth 3-door, 34 F Dish washing sanitizer, 200 ppm QUAT. #26. Cooling of broth is not previously approved. Must provide a written summary of cook and cool procedures for review and approval within 10 days.

Casa Mia - 4426 Martin Way

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/29/2020	35	0	35	#02- Food Worker Cards Current #06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit	Cooked noodles, walk-in, 40 F Soup, soup kettle, 153 F Alfredo sauce, stove top, 167 F Pesto, prep unit bottom, 54 F #2. FWC's expired Correction: Obtain valid cards by 2-13-2020. #6. Inadequate hand washing facilities. Dedicated hand sink absent in main food prep area (kitchen). Correction: Provide dedicated hand sink by 5-1-2020. Provide design and spec sheets for approval in advance of install. #21. Improper cold holding of PHF / TCS. Pesto in prep unit above required cold holding temperature of 41 F. Correction: Maintain foods in cold holding at or below 41 F. (CDI- rapid chilled). #26. Facility in non compliance with risk control plan/ plan of operation. Risk of potential contamination not properly controlled. Correction: Control potential contamination, provide hand sink in main food prep area. Adhere to risk control plan and WAC's

Shipwreck Café - 244 MADRONA BEACH RD NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/29/2020	10	5	15	#02- Food Worker Cards Current #21- Proper Cold Holding Temperatures #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable	Tomatoes, diced prep table, 42 F Tomatoes, sliced, prep table, 43 F Coleslaw, prep table, 38 F Chili, >158 F Gravy, country, > 160 F Ware wash (Chlorine), 100 ppm #2. Valid FWC for all food workers: One expired FWC By employee on morning shift. Corrective Action: Have FWC updated by 2/12/2020. #21. Cold- Holding PHF / TCS Foods: Both diced and sliced tomatoes in prep table above 41 F. Equipment and other PHF / TCS foods all below 41 F. Corrected: Placed below to cool below 41 F #40. Equipment Good Repair: Freezer walk-in floor panel is opened and ice build up has caused excessive pooling of water on the ground requiring unapproved use of cardboard for slip resistance. Corrective Action: Have this issue addressed and have the equipment fixed to prevent leakage of water on to floor in dry storage area. Excellent cooling and storage of foods in walk-in refrigerator. 3-compartment sink has not been sealed to wall as required by pre-operational inspection conditions. Will conduct follow-up to confirm freezer equipment fixed on an agreed upon date. Contact me to determine appropriate timeline for maintenance.

Super 8 - 112 COLLEGE ST SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/29/2020	85	10	95	#01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #04- Hands Washed As Required #06- Adequate Handwashing Facilities #09- Proper Washing of Fruits and Vegetables #21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF #25- Toxic Substances Properly ID, Stored, Used #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #29- Adequate Equipment for Temperature Control #34- Wiping Cloths Properly Used, Stored	Yogurt, dorm style refrigerator, 45 F Milk, residential refrigerator, 38 F Milk, on ice on counter, 37 F #1. Person in charge unable to correctly answer food safety questions (e.g. cold hold temps), and in significant non-compliance with food safety WAC's. Correction: Obtain valid food safely knowledge. #2. Food worker cards unavailable upon request. Correction: Make available upon request. By 2/17/2020. #4. Improper hand washing. Employees did not properly wash hands when conducted food service. Correction: Properly wash hands in an approved hand sink for 20 seconds minimum, with soap and warm water (100 f) when required. #6. Inadequate hand washing facilities. Soap and paper towels absent in food prep area. Correction: Maintain stocked at all times. #9. Fruits not properly rinsed (apples). Correction: Properly rinse fruit. (reviewed glove use). #21. Improper cold holding. PHF / TCS above required food safety temperatures in dorm style refrigerator.' Correction: Ensure food in cold storage is at or below 41 F in cold storage. Relocate to properly working unit. Note: As facility has no "manager" on-site inspector and on-site staff to communicate inspection findings and requirements to district manager / corporate/ owner. #22. Thermometers absent in facility. Unit thermometers and internal food thermometers unavailable #25. Toxic substances improperly identified. Unlabeled chemical bottles in food prep area. Correction: Label. #26. Non conformance with plan of operation permit approval requirements not met/ provided. Correction: Complete required compliance actions. See compliance schedule. #29. Inadequate equipment for temperature control. Dorm style refrigerator not maintaining required food safety temperatures. Residential refrigerator not designed for commercial use. (non-NSF7/ not easily cleanable). See compliance. #34. Sanitizer unmade at time of inspection. Correction: Ensure sanitizer is available at all times of food service.

TESC - Greenery - CAB Building 1st Floor

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/29/2020	10	5	15	#06- Adequate Handwashing Facilities #29- Adequate Equipment for Temperature Control	Lettuce (shredded/ chopped), salad bar, 38 F Potato salad, salad bar, 40 F Coleslaw, salad bar, 41 F Walk-in, ambient, 38 F Sanitizer bucket (QUAT), prep line, 200 ppm Warewash temperature, 164.2 F #6. Adequate hand wash facilities: Multiple sensor hand wash sinks (food service area and warewash / dish wash area) do not have/allow consistent flow of water to reach temperatures required for duration of hand washing. Corrective action: Have hand sinks service to allow steady flow of water that reaches and maintaines at least 100 degrees for hand washing. #29. Adequate equipment: Cold holding unit at pizza oven area not able to keep foods on top holding area below 41 F. Corrected: PHF food placed in walk-in. Do not use top holding units, PHF foods in lower compartments below 41 F. Excellent cooling practices, All foods uncovered in 2 inch pans on rack inside walk-in.

TESC - The Flaming Eggplant - CAB Building 3rd Floor

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/28/2020	5	0	5	#22- Accurate Thermometer Provided for PHF	Onions, grilled hot holding 144 F Cheese, shredded, prep tabl, 36 F Romaine, <41 F Soup #1 166 F Sanitizer bucket chlorine, 100 ppm Sanitizer 3-compartment sink chlorine,100 ppm #22. Accurate Thermometer Provided: Missing two thermometers inside cold holding units. Corrective Action: Have thermometers located and placed in a location to observe internal temperatures of cold holding units. Excellent hand washing Use temp log for cooling beans above 2 inches. 2 hours to get from 135 F to 71 F, 4 hour to get from 70 F to 40 F or below.

Emerald City Smoothie - 1140 Galaxy Drive NE Suite E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/27/2020	50	10	60	#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 #33- Potential Food Contamination Prevented #37- In-use Utensils Properly Stored #48- Physical Facilities Properly Installed, Maintained, Cleaned	Kale, prep unit bottom 41 degrees F Spinach, 1 door upright 40 degrees F Spinach, prep unit top 40 degrees F #1: Person in charge, PIC, unable to answer food safety questions (e.g. cold holding temps). Correction: Obtain food safety knowledge by approved source. REPEAT #2: Food Worker Cards unavailable upon request. Correction: Make available upon request and from good source. #4: Improper hand washing. Employee washed hands for less than 20 seconds. Correction: Proper wash hands with warm water, soap, for 20 seconds minimum. (CDI-rewashed). #6: Inadequate hand washing sink. Scrubbers (in) and gloves (on) hand sink. Correction: Prevent potential contamination, use hand sink for handwashing only. Store items elsewhere. #22: Thermometer unavailable in facility. Correction: Provide and use thin tip thermometer to evaluate internal food temperatures. REPEAT #33: Food not protected from potential contamination during storage. Frozen strawberries, in boxes, used as shelving with ice container placed on top for service use. Inadequate shelving in storage area, food stored on floor. Correction: Cease storing food on floor immediately. Store strawberries in temp control. Provide additional shelving 6" or greater from floor. (CDI - strawberries place in cold holding) #37: In use utensils improperly stored. Ice scoop handle in contact withy ice. Correction: Prevent potential contamination, store utensils to prevent handle contacting RTE foods (CDI - relocated). REPEAT #48: Sanitary napkin receptacle absent in restroom. Correction: Provide. Note #42: Ensure blender tops are properly wash, rinsed, and sanitized every 4 hours or sooner. Re-Inspection: Re-InspectionDate: Mar 04, 2020 Results: Spinach, 1-door upright, 40 F Re-inspection to verify corrective action of red high risk violations. Upon inspection observed proper hand washing at hand sink, knowledgeable PIC as demonstrated with correct food safety answers. (e.g. temperature) and valid FWC. Thermometer verified. Proper storage of foods and utensils. No repeat red violations noted upon re-inspection. #48. Sanitary Napkin dispenser not provided. Correction: Provide. If not provided by next inspection, violations will be elevated to red violation for non compliance.

Pizza Hut #028295 - 5765 LITTLEROCK RD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/27/2020	0	0	0		Walk-in, ambient, 34 F Tomatoes, diced prep table, 34.8 F Sausage, prep table, 40 F Ware wash chlorine, 100ppm Sanitizer bucket (QUAT), 200 ppm Pizza, pepperoni, 202 F No violations observed during inspection. Proper hand washing by two employees observed. Pizza cooked to 200+ degrees No bare hand contact, and good use of barriers used to package pizzas. Hot holding internal temperature at 190 F

Pizza Time - 920 Hensley Drive NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/27/2020	5	12	17	#22- Accurate Thermometer Provided for PHF #33- Potential Food Contamination Prevented #34- Wiping Cloths Properly Used, Stored #48- Physical Facilities Properly Installed, Maintained, Cleaned	Sausage, prep unit bottom 40 degrees F Chicken tenders, combo unit fridge 41 degrees F Spinach, walk in 40 degrees F Spinach, prep unit top 41 degrees F Note #26: Pulled pork cooled per employee. Cooling requires high risk permit, not observed at time of inspection. #22: Accurate thermometer unavailable. Stem thermometer reads 40 degrees F in ice. Correction: Provide accurate thin tip thermometer. #33: Food stored less than 6" from floor. Correction: Prevent potential contamination, store food 6" or greater from floor. #34: Sanitizer not made at time of inspection. Correction: Ensure sanitizer available for use during operation. #48: Facility not properly maintained. Walls and surfaces damaged. Correction: Repair & maintain.

Popeyes Chicken - 1370 Galaxy Drive NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/27/2020	20	10	30	#06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures #29- Adequate Equipment for Temperature Control #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Chicken out of fryer, 181 degrees F Rice, walk in 37 degrees F Dressing (not shelf stable) under counter unit Dressing (not shelf stable) prep unit bottom 54 degrees F Chicken, hot hold bins, 165-176 degrees F Chicken thermalizer 167 degrees F Dressing, prep unit fridge 41 degrees F #6: Inadequate hand washing facilities. Hand sink used as dump sink. Correction: Prevent potential contamination, use hand sink for hand washing only. #21: Improper cold holding temperatures. Non-shelf stable dressing above 41 degrees F in two cold holding units. CDI-rapid chill. #29: Inadequate equipment for temp control, under counter unit and prep unit not properly functioning to maintain required temperature of 41 degrees F or lower. Correction: Repair or replace to properly maintain required temps. (CDI - undercounter taken out of service, prep unit reconfigured to properly seal top of unit). #41: Improper ware washing facilities. Inadequate drying racks as demonstrated w/dripping wares in storage area. Correction: Ensure proper drying before storage. Provide additional drying racks. Notes: Review hand washing, glove use, and covered wounds. Notes: Ensure FWC's are available upon request.

Taco Time - 5320 Capitol Boulevard SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/27/2020	0	5	5	#43- Nonfood-Contact Surfaces Maintained and Clean #48- Physical Facilities Properly Installed, Maintained, Cleaned	Shredded lettuce, sliced tomatoes, top of prep, 39 F Chicken, steam table, 149 F Beans, cooled in walk-in 36 F Contact sanitizer, 200 ppm quat #43. Handles of the lift tops of the steam table are loose. The attachment screws are lose and could eventually fall into the food. Maintain the security of these fasteners or determine a permanent solution. #48. The condition of the concrete floor shows wear to aggregate and grime accumulation. A repair should be considered in the long term to allow a non absorbing and ease of cleanability.

Tacos Brothers - 909 Sleater Kinney Road SE (Commissary)

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Mobile Food Unit	1/27/2020	25	10	35	#17- Proper Hot Holding Temperatures #33- Potential Food Contamination Prevented #44- Plumbing Properly Sized, Installed, and Maintained	Sliced tomatoes, top of prep, 38 F Carne asada, prep 36 F Beans, steam table, #2 161 F Sanitizer, 100 ppm Chlorine #17. Shredded pork in steam table #1 at 112 F. This and other PHF's must be hot held at 135 F or more. Corrected: Reheated to 165 F #33. Pork being hot held in steam table was contained in a plastic to go bag. this is not a food grade container. Place directly in steel pan. #44. Water hose used for utility connection is not verifiable for drinking water. Obtain potable water use hosed in 5 days. Fill water tanks till then.

Ramirez To Go - 2400 HARRISON AVE NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/24/2020	25	5	30	#16- Proper Cooling Procedures #33- Potential Food Contamination Prevented	Tomatoes, sliced, prep table, <41 F Tomatoes, diced prep table, <41 F Chicken, 148 F Beef, shredded, 150 F Beef, shredded (cooling), 68 F Sanitizer bucket, (QUAT), 200 ppm #16. Proper cooling procedures: Improper cooling of meat in cold holding unit overnight. Corrected: Food discarded. Will no longer cover foods cooling. #33. Potential food contamination: Food stored inside cold hold unit uncovered and stacked on top of other foods. Corrective Action: Cover all foods not cooling prior to stacking.

Pho Tai - 805 College St, Suite A

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/23/2020	10	10	20	#21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Rice in cooker, 163 F Thai curry sauce, walk-in, 37 F #21. Various PHF's in 3-door prep fridge at 47-55 F. These must be kept cold at 41 F or less. Moved to walk-in. Refrigerator tech called to service unit. #34. Sanitizer not prepared for use in kitchen. Corrected. #41. Dish wash machine does not provide sanitizer in final rinse. Prepare large sink with chlorine sanitizer after washing in ware washer. Provide in 2 233ks a plan for the replacement of 2-comp sink with a 3-commpartment sink. To be completed by April 2020.

Taylor Ray's Cafe - 7273 LINDERSON WAY SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/23/2020	25	0	25	#16- Proper Cooling Procedures	Cooked chilled chicken breast, drawer, 38 F Hamburger, cooked, 162 F Deli meats at sandwich station, 37 F Salad greens, salad bar, 39 F Chlorine sanitizer, 50 ppm DW Sanitizer temp, 160 F #16. Pan of chowder cooled at 3 inches. Must be cooled at 2 inches. Pork chimichangas cooled at 4 inches, Must be cooled, laid out on pans. Corrected: Food divided to additional pans. Please provide a written summary of preparation of cooked and cooled foods within 2 weeks.

Burger King #8313 - 902 YELM AVE E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/22/2020	0	0	0		Walk in fridge between bacon packs, 38 degrees F Ambient air 37-38 degrees F Single door fridge, cream 37 degrees F Between juice packs, 38 degrees F chicken nuggets & fillets, fish fillets, whopper & whopper jr, patties on hot hold, all above 140 degrees F, most 150-160 degrees F 5 pt whopper jr check (randomly selected 2 patties out of 12 patty run, more probable undercooked) found 161-165 degrees F

Total Wine & More - 625 BLACK LAKE BLVD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Wine Sampling	1/21/2020	0	0	0		No violations. Still holding wine tasting 4 times weekly. Cheese and crackers once per month, crackers from facility, Cheeses from Costco. All food in store pre-packaged.

Papa Murphy's Take N' Bake - 700 SLEATER KINNEY RD SE Suite A

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/21/2020	0	0	0		Diced chicken, top of prep, 34 F Hamburger, top of prep, 35 F Chopped Romain, walk-in cooler, 35 F Contact sanitizer, 200-300 ppm QUAT Provide a seal of caulking at floor and walk-in cooler wall exterior.

Chuck E Cheese - Capital Mall

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/21/2020	10	0	10	#21- Proper Cold Holding Temperatures	Lettuce, mixed (walk-in), 44/46/43 F Lettuce, chopped (walk-in), 41 F Potato salad, (salad bar), 41 F Cheese, shredded (prep table), >40 F Ham, (prep table), >40 F Pizza, pepperoni (served), 189 F #21. Cold Holding PHF: Mixed lettuce in walk-in and on salad bar had temperatures above 41 F (see temp observation). Corrected: Lettuce tossed voluntarily by PIC. Do not place lettuce above 41 F on salad bar for service, temp all foods. All other foods below 41 F, ensure all PHF/TCS foods are cold held when not used.

Big Lots #4650 - 2815 CAPITAL MALL DR SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery	1/21/2020	0	0	0		Drink cooler, front aisles, 29 F Dairy section, grocery aisle, 30 F Meat section, grocery aisle, 30 F Frozen foods, grocery aisle, -13 F No violations noted All dairy close to use-by dates up front all food properly stored.

Dollar Tree #2729 - 2104 Harrison Avenue NW, A18

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores and Confectioneries	1/21/2020	0	0	0		Meat section, grocery aisle, 39 F Dairy section, Grocery aisle, 39 F Frozen section, grocery aisle, .05 F No violations noted. All food above ground 6" in aisles. All cold holding below 40 F or freezing for frozen foods.

Dollar Tree #7002 - 5203 CAPITOL BLVD S

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment - Grocery	1/17/2020	0	0	0		Temps: Dairy section, cold hold, 36 F (ambient) Freezer -5 Meats section cold hold, 35 F (ambient)

Wendy's #111 - 2427 HARRISON AVE NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/17/2020	5	0	5	#22- Accurate Thermometer Provided for PHF	Salad mix, cold hold, 39 F Tomatoes, (sliced), prep line, 38 F Chicken (nuggets), hot holding, (x10), >135 F Chicken, fried, Hot holding, 196 F Walk-in, 40 F Sanitizer, (burger station), QUAT 200 ppm #22. Thermometer provided / used: Only 1 thermometer in back of house. not used for checking temperatures of cooked foods prior to service or hot holding. Corrective Action: Provide thermometer to burger station for use. Test all hot / cooked foods for roper temperatures prior to service, 5-point check on hamburgers, all fried foods. Excellent hand washing by employees.

Doos Donuts - 1621 Harrison Ave NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/16/2020	5	0	5	#02- Food Worker Cards Current	Merchandiser, 37.4 degrees F Sanitizer, chlorine 100 ppm #2: Food Worker Card expired. Corrective action: Have renewed by 01/22/2020.

Aliberto's Jr Fresh Mexican Food Inc - 1015 COLLEGE ST SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/16/2020	70	3	73	#05- Proper Barriers Used To Prevent BHC #16- Proper Cooling Procedures #17- Proper Hot Holding Temperatures #20- Proper Reheating Procedures for Hot Holding #30- Proper Thawing Methods Used	Sour cream, diced ham, 2 door prep 38 degrees F Mashed beans, steam table 163 degrees F Contact sanitizer 100 ppm chlorine #5: PIC-manager was preparing plated food without using barriers for ready to eat foods. Must use gloves or utensils. Corrected. #16: Various foods in walk in cooler at cooling depths greater than 4 inches, such as shredded chicken, beans, pork. Must be cooled at 2 inches. Corrected. #20: Shredded chicken in steam table at 118-125 degrees F. Must be reheated to 165 degrees F before placed in hot holding. Corrected. #17: Diced beef hot hold hon gri9ddle at 127-130 degrees F. Must be hot held above 135 degrees F. Provide lid to retain heat if kept on griddle. Reheat fully to 165 degrees F. #30: Large bag of chicken thawing in food sink without running water. Must have flowing cold water and food under the water while thawing. Corrected. Re-Inspection: Re-InspectionDate: Feb 04, 2020 Results: Shredded Beef, pork, chicken, 2-incooled in walk-in, 37-40 F Diced beef, HH on flat griddle, covered with foil, 177 F #20. Mashed beans in steam table at 115-133: Must re-heat to 165 before being placed in hot holding. Use thermometer for verification Corrected. Thank you for the overall improvement.

Coffee Bar, The - 3120 MARTIN WAY E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment (Espresso)	1/16/2020	0	0	0		Milk merchandiser, 37 degrees F Sandwiches, merch #1, 34 degrees F Milk, under counter Archair 36 degrees F Contact sanitizer, 50 ppm chlorine No times cited at time of insepction

Fujiyama - 2930 Capital Mall Drive

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/16/2020	35	8	43	#06- Adequate Handwashing Facilities #16- Proper Cooling Procedures #30- Proper Thawing Methods Used #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized	Shrimp, prep table, 40 F Rice, 159 F Poultry, Walk-in, 40 F Sanitizer, (bar), 100 ppm Ware wash, (bar), 50 ppm Ware wash, Chlorine, 50 ppm #6. Hand wash sink accessibility: Hand wash sink at bar not accessible to employees, had bottles blocking access. Corrective action: Place splash guard or move all items out of 18 inch splash zone. #16. Cooling PHF: Observed improper cooling of rice from walk-in to preparation area covered between 43-44 F from day prior. Poultry was between 48-55 F. Corrective Action: Rice was discarded, poultry was reconditioned. #30. Thawing: Improper thawing. Poultry at room temperature overnight. Corrected: Placed in refrigeration. #42. Equipment clean: Ice Machine had debris on wall inside. Corrective Action: Clean ice machine (wash-rinse-sanitize). NOTES: Based on demonstrations we recommend the use of two utensils for food demonstrations to prevent and reduce the risk of cross contamination from Raw to ready to eat foods. Ensure rice is discarded at end of evening and equipment is turned off.

Cafe Elite - 4663 WHITMAN LN SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/15/2020	0	10	10	#34- Wiping Cloths Properly Used, Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Full height 2 door Atosa, 36 degrees F Milk in under counter Atosa, 37 & 35 degrees F #34: Contact sanitizer at less than 10 ppm chlorine. Must be at 50 ppm chlorine. Towels in use must also be returned and stored in solution. Corrected. 1 tsp bleach added. #41: Sanitizer test paper not present. Obtain in 5 days.

All American Coffee Co - 6800 MARTIN WAY E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/15/2020	5	5	10	#22- Accurate Thermometer Provided for PHF #44- Plumbing Properly Sized, Installed, and Maintained	Veggie burrito, 2- door under counter 34 F Milk, 2-door under counter, 38 F Appropriate Routine inspection conducted. #22. Thermometer unavailable Correction: Provide thin tip thermometer for internal food temps. #44, Plumbing lines unsecured. Note:# 26. Remaining counter top, on site to be installed. Shelving to be replaced, per compliance schedule by 2/20/2020 Note: # 41. Ensure clean dishes are not contaminated by dirty dishes being washed, reverse W/R/S/AD OR relocate drain board. Note: # 45. Coving installed, improve corners. Note: # 49. Ensure bathroom ventilation is properly functioning.

Safeway #1464 - 3215 Harrison Ave NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Produce Cutting Area	1/15/2020	0	0	0		Romaine lettuce, whole 37 degrees F Walk in, ambient 37 degrees F Sanitizer, Quat 3 comp sink 200 ppm No violations noted at time of inspection.
Food Service Establishment (Deli)	1/15/2020	5	5	10	#21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored	Chicken, sliced deli display 40 degrees F Chicken, fried hot holding (x2) 135 degrees F Slaw, summer deli display 44 degrees F Chicken salad, deli display 44 degrees F Sanitizer, Quat bucket 200-300 ppm Warewash, high temp 165 degrees F #21: Two salads and one wrap above 41 degrees F in grab and go and on deli display cold hold. Salads were held at room temperature during preparation and placed on line above 41 degrees F. Corrective action: Foods must be below 41 degrees F prior to placement on service line. See comments below. #34: No sanitizer bucket available at time of inspection. Corrected: Sanitizer solution and bucket were made with wiping cloth properly stored and 200-300 ppm solution Quat. Ensure sanitizer solution is made and properly stored during food preparation and during operations. Notes from #21 above: Morning food preparation practices for deli salads needs to be improved, two salads placed in deli cold holding above 41 degrees F. Foods can be in preparation for up to two hours, but must be below 41 degrees F to be placed on deli service line. Corrective action: implement procedure to have foods cooled below 41 degrees F prior to placement on cold hold grab n go or display line. Same for all grab and go RTE foods.

S & J's Caffe Express - 5203 Capitol Boulevard S

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	1/14/2020	5	0	5	#02- Food Worker Cards Current	Milk, dairy cooler, 38 F Cooler, RTE / Dairy, 39 F #2. Valid FWC Available: One expired FWC. Corrective Action: Have FWC renewed by January 28,2020 and email inspector to confirm.

Olive Garden Restaurant #1448 - 2400 Capital Mall Drive S.W.

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/13/2020	30	0	30	#02- Food Worker Cards Current #16- Proper Cooling Procedures	Pasta wrap, cooling/covered in walk in 59 degrees F Soup #1, server station 162 degrees F Soup #2, 170 degrees F Tomato sliced, walk in 36 degrees F Meatballs, hot holding prep line 149 degrees F Sanitizer, Quat bucket 200 ppm Tomato sliced, salad station 46 degrees F Noodles, prep line 42 degrees F Noodles, prep line drawer 41 degrees F Shrimp, drawer 37 degrees F Bar cooler, bar 41 degrees F Walk in, back of house 40 degrees F Chicken #1, served 169 degrees F Chicken #2, served 174 degrees F Sanitizer, bar 200 ppm Warewash, high temp 161.3 degrees F Sanitizer, prep line 2-300 ppm Sanitizer, server station 200 ppm #16: Lasagna rolls in 2 inch pans were covered with plastic and metal lids in walk in at 59 degrees F. Corrected: Food was uncovered and placed in speed cooling racks. Do not cool PHF/TCS foods using an alternative shallow pan method unless cooling procedures are followed per the food code. Shallow 2 inch pan uncovered until 41 degrees F or below. #2: Two expired FWC and two from unapproved sources. Corrective action: Have all FWC renewed that are expired and from an approved source, due by 01/27/2020. Must be from Washington State.

Subway - Capital Mall Food Court #4

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/13/2020	0	0	0		Tomato, sliced prep line 38 degrees F Lettuce, shredded prep line 36 degrees F Roast beef, sliced prep line 38 degrees F Meatballs, prep line 138 degrees F Cold hold, walk in 39 degrees F Sanitizer, Quat 3 comp sink 200 ppm No violations noted at time of inspection

Teriyaki Japan - Capital Mall

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/13/2020	35	0	35	#02- Food Worker Cards Current #04- Hands Washed As Required #22- Accurate Thermometer Provided for PHF	Chicken, cooked flat grill 165 degrees F Cabbage walk in 38 degrees F Chicken raw drawer, 34 degrees F Walk in 39 degrees F Sanitizer bucket 50 ppm Sanitizer chlorine 3 comp 50 ppm #2: One employee missing Food Worker Card. Corrected: Employee renewed FWC, had emailed. #4: Employee observed applying gloves without hand washing. Corrected: Employee disposed of gloves and washed hands before applying new gloves. #22: Multiple PHF/TCS foods cooked without use of thermometer to check internal temperatures prior to service. Corrected: thermometer moved nearby and used to check temperatures of cooked foods prior to service.

Subway - 5750 RUDDELL RD SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/11/2020	0	0	0		Meatballs, hot hold, 136-150 F Meat, cheese, produce, prep cold hold, 36-39 F Meat, cheese, produce, walk-in cold hold, 37 F

Bertoglio's Pizza - 704 West Yelm Ave.

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/10/2020	5	5	10	#21- Proper Cold Holding Temperatures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Reach in fridge, alfredo sauce 38 degrees F Back storage fridge between meat & cheese packs, 39 degrees F Bin area make fridge, sliced tomatoes 44 degrees F White cheese, 41 degrees F #21: Sliced tomato: 44 degrees F, shall be 41 degrees F or less. Lid being propped open "when closed" by handlers of spoons, nozzles & bin lids. Recommend evaluate lid design and see if can find a better one for use or change other equipment closes. #41: No bleach chlorine detected in bar mech glass washer spec plate states it is bleach sanitizer machine. Also no bleach chlorine test strips. Provide bleach chlorine test stirps. Use bleach chlorine test strips to evaluate supply of bleach to mech dishwasher. If can't get working yourself, recommend calling for service w/contractor. In the interim, do not use mech glass washer but hand wash in 3 comp sink. Note #22: Both digital food probe therms reading 1.5-2.0 degrees F lower than mine. Should be +/- 1 degrees F. Beware of temp when checking food & adjust final cook temp/measuring temp to make up for it. Replace as soon as possible. Note #46: No paper towels dispensing from unisex toilet room. Hand wash sink paper towel dispenser dispenser: provide as soon as possible.

Trader Joe's # 156 - 1530 Black Lake Boulevard Suite A102

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores and Confectioneries	1/10/2020	0	0	0		No violations noted All cold holding at proper temperatures Clean, well maintained facility.

McDonald's - 715 Plum St. SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/10/2020	0	0	0		Hot holding ham, 1/10's, chicken nuggets 146 F min, OK (Note: 4-door cooler removed). counter cooler, round milk, < 40 F OK Tenders 156 F OK NOTE: You (the owner) will be billed for any remaining fees from the 2018 Remodel.

China Clipper - 402 East Fourth Ave

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/10/2020	0	5	5	#33- Potential Food Contamination Prevented	"Main bar" under counter, 1/2 & 1/2 36 F OK 3-door cheese, tomato, 38 F OK Walk-in cooler, hot dogs, 40 F Max OK #33. #10 can cheese sauce left in cooler open. You must transfer to plastic container due to (possible) rust. Corrected

El Sarape II - 955 Black Lake Blvd SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Establishment	1/10/2020	30	8	38	#05- Proper Barriers Used To Prevent BHC #21- Proper Cold Holding Temperatures #33- Potential Food Contamination Prevented #38- Utensils, Equipment, Linens Properly Stored, Used, Handled	Tomatoes (sliced), prep line, 38 F Cheese (shredded), 39 F Chicken (shredded) prep line, 159 F Beef (shredded), prep line, 168 F Ware wash (high temp bar), 160.8 F Sanitizer, (chlorine), prep area, 100 ppm #5. Proper barriers to prevent bare hand contact: Observed employee bare hand contact RTE foods in prep area. Corrected: Proper barrier (tongs) to be used at tortilla station. #21. Cold holding PHF: Salsa on ice at server / bussing station at 45 F. Corrected: Salsa moved to walk-in to cool. #33. Food storage location: Food in large containers stored on ground in walk-in. Corrective action: Re-organize walk-in to create storage space for food containers to be six inches off the ground. #38. Utensil storage: utensil (tongs) stored between grease fryer and trash bin. Corrective Action: All utensils must be stored in a dry / clean location, in in use must be stored below 41 F or above 135 F or on clean food contact surface. NOTES: All hot and cold holding units other than iced salsa at proper holding temperatures. Multiple proper hand washing by employees seen. Buffet foods in good condition and protected with sneeze guards. Took three cycles for dish ware wash in bar to reach 160 F

Chipotle Mexican Grill - 625 Black Lake Blvd Space J22

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/10/2020	5	0	5	#17- Proper Hot Holding Temperatures	Pico De Gallo (prep table to go ) 37 F Chicken (prep table to go) 158 F Beef (shredded) (front prep line), 169 F Rice, brown, (prep table to go), 132 F Lettuce, chopped (front prep table), 40 F Sanitizer, (QUAT), prep table, 200 ppm #17. Hot holding PHF: Brown rice at 132 F, reheated to 165 F before place on hot holding table. (CDI) NOTES: Excellent hand washing practices and glove changes. All cold holding at proper temperatures.

Landmark Tavern, The - 313 SUSSEX AVE W

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/9/2020	0	10	10	#29- Adequate Equipment for Temperature Control #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Between cheese slices blocks in under counter fridge, 39 degrees F, but no monitoring therm Half & Half in walk in fridge, 37 degrees F Cooling soup in walk in, chili in crock pot in walk in 2-3" deep, 36 degrees F Note #6: Has temporary soap dispenser for hand washing in kitchen. Refill soap dispenser on wall. Note #16 & 26: A medium risk facility category does not allow you to cool foods. Cease cooling foods or submit a revised food prep flow charts for menu items you are making & cooling beyond your current approved menu as well a change of risk category agreement, a fee will be charge for this review. #29: No monitoring thermometer for under counter fridge. Correction: provide ASAP in warmest part of unit. #41: No bleach chlorine test strips. Provide ASAP. #41: No bleach detected on glass ware of bar glass ware mech washer. Correction: Until sanitizer dispenser problem solved, sanitize in 3rd compartment of bar 3 comp sink and let air dry. Call when fixed and you have chlorine test strips. Note #46: No covered receptacle in women's toilet room. Correction: provide cover for trash receptacle or a smaller covered trash receptacle by next inspection or will be assigned violation points.

Lacey Grocery Outlet - 8221 Martin Way East

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores and Confectioneries	1/9/2020	10	2	12	#21- Proper Cold Holding Temperatures #48- Physical Facilities Properly Installed, Maintained, Cleaned	Bean Sprouts, produce case, 52-54 F Uden Noodles, produce case, 44 F Chicken, meat case, 38 F REPEAT #21: Improper cold holding of PHF / TCS. Bean sprout, udon noodles above 41 F in produce case, Correction: Ensure PHF / TCS foods in cold holding are maintained at or below 41 F. Lower unit or relocate PHF / TCS to unit that can maintain require temperatures. (CDI- products relocated). REPEAT #48: Physical facilities not properly maintained. Debris under shelving , shelving less than 6" above floor, light visible at receiving and big doors. Correction: Provide minimum of 6 " clearance from floor to allow cleaning, clean under shelving, seal entry areas as part of pest management. NOTE: #2. Regarding FWC, no-open foods, operator requires at time of hire. (expired cards for some staff). FWC not required. #33. Ensure foods in storage are protected from potential contamination. (e.g. under condensate leak). Facility has installed temperature monitoring system for all cold hold units. Dutch Bro's utilizes front section of dairy case. Re-inspection required. Re-Inspection: Re-InspectionDate: Jan 22, 2020 Results: Uden noodles, produce case, 45 F Polenta, produce case, 42 F #21. Improper cold holding of PHF / TCS. Uden noodles and Polenta above 41 F in produce case. Correction: maintain PHF/TCS at or below 41 F. Relocate PHF/TCS to properly functioning or lower unit temperatures. Re-inspection required for repeat red high risk, fees assessed at time of re-inspection $225.00 NOTES: Sweep at doors, work order in for Big receiving doors. Food relocated out of potential contamination zone. Shelves in walk-in dairy case raised. On-site technician at time of inspection. Re-InspectionDate: Mar 04, 2020 Results: Polenta, produce cooler, 40 F Noodles, produce case, 40 F No repeat violations noted at time of inspection. Thank you for your food safety efforts.

Union Mills Grocery - 7431 Pacific Avenue SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores and Confectioneries	1/9/2020	0	19	19	#32- Insects, Rodents, Animals Not Present; Entrance Controlled #33- Potential Food Contamination Prevented #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized #48- Physical Facilities Properly Installed, Maintained, Cleaned #49- Adequate Ventilation, Lighting; Designated Areas Used	Cheese, dairy cooler, 40 F #32. Insects, rodents, animals entrance not controlled. Storage area has large holes in wall. Correction: Provide screen or seal as part of pest management. #33. Foods not protected from potential contamination in storage. Personal foods (excessive in multiple locations) stored with food for sale to public. Correction: Prevent potential contamination, store personal food separate from food for public. #42. Food contact surfaces not properly ware washed. Coffee pots not sanitized when cleaned. Correction: Properly wash rinse sanitize and air dry. (owner discontinuing coffee service). #48. Physical facilities not properly installed. Food stored on floor or less then 6 " from floor. Correction: Store food 6 " or greater from floor to allow cleaning #49. Inadequate lighting in cooler. Correction: Increase lighting. Notes: #22. Ensure all cold holding units have unit thermometers. #48. Floor showing wear (repairs are taped) Floor must be smooth and easily cleanable. Facility stores large amounts of pots, utensils, stocked refrigerator and stove in storage area. May not serve food to public or allow use of space by public under current permit conditions. Either personal or business- not both.

Village Mart Cooper Point - 3210 Cooper Point Road NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/9/2020	0	0	0		Dairy, RTE foods, PHF, Walk in cooler 39 degrees F Notes: Foods on ground in walk in, PIC explained they are to be tossed and are being separated from good RTE foods. Cans in 3 comp sink leaking and not good for sale. Note serving hot held foods, seasonal beginning spring. No violations noted at time of inspection
Grocery Stores and Confectioneries	1/9/2020	0	0	0		Cold hold #1, front 38 degrees F Cold hold #2, beer cooler 39 degrees F Cold hold #3, front 38 degrees F No violations noted at time of inspection

Walgreens #12453 - 702 TROSPER RD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores and Confectioneries	1/9/2020	0	0	0		Walk-in, cooler, 35.9 F Freezer, behind cooler, <10 F Notes: Walk-in below 41 F, all foods stored properly and no visible issues with freezer. All baby formula and foods in good condition and not passed "use by" dates.

Boka Island Fusion - 1818 4th Ave E (commissary-Bird's Nest Café)

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Mobile Food Unit	1/9/2020	0	0	0		Meat / chicken, warmer (2), 149 F Both OK Tall cooler, 38 F (all) Open top cooler spam, 38 F OK Good, none noted.

Steamboat Coffee Shop - 3403 Steamboat Island Road NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	1/9/2020	0	0	0		Half & Half, 1-door cooler, 38.4 F Cooler, 36 F Sanitizer, chlorine, 100 ppm NOTES: All bagels are bagged and gloves use to place in toaster, utensil used to package. Utensils kept in iced water. No violations noted.

Pizza Hut / Wingstreet - 1412 Yelm Avenue Building C

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/8/2020	0	3	3	#47- Garbage, Refuse Properly Disposed; Facilities Maintained	Walk in fridge, between chicken cube packs, 38 degrees F Traulsen single door make fridge, bin area, lettuce, diced tomato, 39-40 degrees F Cabinet area shred cheese, 40 degrees F Main make fridge, meat balls, Canadian bacon 39 degrees F Cub area sausage 39 degrees F Note #6: Bar hand wash soap dispenser out of soap. Make you provide soap as soon as possible and as necessary. Note #17: Marinara sauce on counter top hot hold 99-105 degrees F, pH 4.0 Note #19: Garlic, butter sauce (pH 5.0) & butter sauce (pH 4.0) room temp storage w/2 day discard. Correction: provide info of WSDOH approval of pH or other reasons these products do not need temp control. #47: Garbage, refuse properly disposed, facilities maintained. Lid open 3/4 full.

Domino's Pizza - 10501 Creek Street

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/8/2020	0	0	0		Atosa 2 solid door reach in fridge, chopped garlic 40 degrees F Bin areas make fridge: chicken nuggets 36 degrees F, salami slices 37 degrees F Cabinet area of make fridge: sausage bits 36 degrees F Walk in fridge, between packs of sliced salami 35 degrees F. Deep dish pizza coming out of the oven, 169 degrees F Note #22: Food probe therm check: it took testing 3 food probe therms to match my thermometer. First two set aside 3rd dial face 6" bimetallic read 51 degrees F while mine read 51 degrees F. PIC said they are doing at least ice water bath check once a week. Correction: spend a little more time making sure you do ice water bath check correctly. Recommend adding rolling boiling water check to procedure as well.

Oly Burger - 2125 CATON WAY SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/8/2020	0	10	10	#34- Wiping Cloths Properly Used, Stored #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized	Tomatoes, sliced prep table 40 degrees F Hamburger, raw prep table 40 degrees F Salad/lettuce, walk in 41.9 degrees F Walk in, thermometer 41 degrees F Sanitizer, chlorine bucket prep line 0 ppm Sanitizer, chlorine bucket prep area 0 ppm #34: Both sanitizer buckets at 0 ppm chlorine solution and wet wiping cloth on counter. Corrected: Both buckets replaced at 50 ppm. #42: Ice machine has build up inside. Corrective action: Clean inside ice machine, wash-rinse-sanitize

Pho Hoa - 1600 Cooper Point Road SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/8/2020	40	13	53	#02- Food Worker Cards Current #04- Hands Washed As Required #14- Raw Meats Away from RTE Food; Species Separated #21- Proper Cold Holding Temperatures #30- Proper Thawing Methods Used #34- Wiping Cloths Properly Used, Stored #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Bean sprouts, 40 F / 44 F Lettuce (shredded) prep table, 38 F Tomato, (sliced), prep table, 39 F Broth (cooling <1") beef, see notes, 110 F Warewash, (Chlorine), 0ppm Sanitizer, (Chlorine), bucket, 200 ppm Walk-in, back <40 F #2. Valid FWC for all FW: Two expired employee Food Worker Cards. Corrective action: Have cards renewed by January 22, 2020. #4. Hand washing cleaning procedure and where to wash: Observed food worker wash hands in unapproved sink for less than 20 seconds without soap. Must use designated hand wash sink. Corrective action: Employee rewashed hands with soap in proper hand wash sink. REPEAT #14: Raw animal foods over RTE foods: Observed raw eggs and meat stored over RTE foods. Corrected: Foods properly separated in prep table. REPEAT #21: Cold holding PHF foods: Bean sprouts stored in bin over ice, too high to be kept cold. Top temperature was 44 F, below ice level beans at 40 F. Corrective action: Reduce amount of beans in pan, keep ice level above beans in container. If sprouts are above 41 F , place in cold hold unit. #30. Thawing methods: Beef bones thawing under running water not submerged exposed to room temperature. Corrected: Tub filled to submerge bones with running water. #34. Chemical sanitization: Chlorine sanitizer solution at 200 ppm with cloth on food contact surface. Corrected: Diluted to 100 ppm. Pending: Need to have ware wash dispenser serviced to dispense chemical sanitizer. #41. Sanitizer testing kit: no sanitizer testing kit available to check chemical levels. Ware wash at 0 ppm chlorine solution. Corrective action: Have ware wash machine service by manufacturer and purchase chlorine test strips. Re-Inspection: Re-InspectionDate: Jan 27, 2020 Results: #2. FWC: Updated two expired FWC Corrected #4. Hand washing: Did not observe improper hand washing by employees. Corrected #14. Separation Raw / R.T.E. foods #21. Cold Holding: Bean sprouts at 40 F Corrected. #30 Thawing: Properly thawing foods, no room temp thawing. Corrected. #34. Sanitizer concentration: Ware wash at 100 ppm Chlorine. Corrected. #41. Sanitizer test kits: New sanitizer strips for ware wash. Corrected. Will continue to discuss addition of 3-compartment sink to facility. Must be approved by remodel application prior to installation.

Stone Creek Wood Fired Pizza - 4138 HARRISON AVE NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Establishment	1/8/2020	0	0	0		Tomatoes, sliced prep table salads 37 degrees F Spinach, salad prep table 39 degrees F Ham/Canadian bacon 38 degrees F Sausage crumble, pizza prep table 39 degrees F Sanitizer, 3 comp sink 100 ppm Sanitizer, chlorine bucket 100 ppm No violations noted at time of inspection.

Capital City Shell - 2125 CATON WAY SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment (Grocery)	1/8/2020	5	0	5	#21- Proper Cold Holding Temperatures	Tuna sandwiches, open cooler 44 degrees F Chicken (fried), hot box 148 degrees F Cheese ball, hot box 138 degrees F #21: Tuna sandwich internal at 44 degrees F. Corrective action: Place PHF/TCS Foods into cold hold unit to bring below 41 degrees F. Open display cooler not maintaining internal temperature of PHF foods below 41 degrees F. Have machine serviced to meet cold hold requirements or keep PHF foods held in an approved functioning cold hold storage.

Meconi's Italian Subs - 1018 Capitol Way South

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/8/2020	0	0	0		Soup / Chili, (2) 155-181 F OK Customer access milk, 39 F OK Good, none noted. NOTE: Regarding room-temperature Sliced tomato and lettuce: required charting of sliced tomato and lettuce (time taken out of cooler) applies. 4-hour discard time (replace with clean container). Does not apply to onions.

Panda Express #708 - 575 Trosper Road SW Suite A

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/7/2020	5	0	5	#17- Proper Hot Holding Temperatures	Cabbage (walk-in), 38 F Orange chicken, 132/138/158 F Beef & Broccoli, 149 F Rice, fried 132/135/137 F Sanitizer (QUAT) bucket; prep Sanitizer (QUAT) bucket; line #17. Hot holding PHF / TCS foods: Observed multiple foods below 135 F in hot holding (Orange Chicken, 132 F Rice 132 F) other portions above 135 F in same container. Corrected: Monitor PHF foods to ensure all area /foods in hot holding stay above 135 F. Stir foods regularly. Note: Excellent hand washing and use of barriers by food handlers. Consolidate FWC for all employees from other stores.

Buffalo Wild Wings - 1614 BLACK LAKE BLVD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/7/2020	5	0	5	#02- Food Worker Cards Current	Lettuce (shredded) prep line, 38 F Tomato (sliced), prep line #2 38 F Chicken (wings) served 202/187/198 F Chicken (fried), served, 202 F Chicken (sliced), served 189 F Sanitizer, (QUAT), prep line, 200 ppm #2. Valid FWC for all food handlers: Two expired FWC. Corrective Action: Have expired FWC renewed by January 21st.

Papa Murphy's - 1201 Yelm Avenue East Suite 200

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/7/2020	0	5	5	#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	Walk in fridge chopped garlic, part of butter cube 41 degrees F Red alcohol (interior) monitoring therm read 41 degrees F Shredded cheese in bin area of back counter make fridge 41 degrees F Sausage bites in bin area front counter make fridge 38 degrees F Cheese pizza in open display self serve case, top of stack of 3, 41 degrees F Note #2: 3 of 13 Food Worker Cards not on site, but new employees, left FW Booklet. Correction: have them obtain cards ASAP but no later than 14 days. #41: No Q.A.C test strips. Has bleach chlorine strips. Provide proper test strips ASAP.

Seed & Bloom - 500 CAPITOL WAY S

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/7/2020	0	0	0		Soup, warmer 150 degrees F Walk in cooler, bagged arugula 39 degrees F Note: Columbia Gorge Organic bottled juices (orange, grapefruit) are 52-54 degrees F. The bottle says "keep refrigerated" (41 degrees F or less). Move Juices to working cooler (done). Contact Columbia Gorge whether these should be discarded for quality or safety concerns - follow their advice.

Prairie Aerie FOE #4144 - 11609 Koeppen Road SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/6/2020	0	10	10	#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized	No food being cooked at time of inspection Between margarine blocks in combo Frigidaire fridge, 39 degrees F 3 Door Atosa between hot dog packs, 37 degrees F, ext display monitor reads 36 degrees F. Not doing food service except for bar patrons. Did not check main mech dishwasher. 3 door under counter fridge & Haier counter top unit not used for PHF storage at this time. Note #6: Provide soap for soap dispenser and paper towels for towel dispenser before use for kitchen hand sink. Note #23: No consumer advisory on menu. Need to cook foods to minimum final cook temps (e.g. no beef patties at less than 155 degrees F). #42: Top and sides, bottom of microwave oven splattered w/food debris. Correction: Clean & clean as necessary. #41: Bar dishwasher did not show bleach chlorine sanitizer, also PIC (the bar keeper) did not know where any bleach chlorine test strips were located. Correction: Provide bleach chlorine test strips so Food Workers can routinely check chlorine levels. Once done, evaluate sanitizer delivery for bar dish washer and make sure it delivers dish surface bleach level between 50-200 ppm. Note #2: Did not check FWC this time since bar keep only one at establishment.

Dollar Tree #5261 - 906 YELM AVE E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery	1/6/2020	0	0	0		Between hot dog packs in walk in fridge, 39 degrees F Closed glass door display reach in fridge between sliced cheese packs & bologna packs, 41 degrees F Monitoring therm (digital) read 37 degrees F, may need to have this temp sensor checked Note #10: AT least 3 single serving sized baked good products offerings beyond "best by" date by 1-3 days. Correction: Set up (increase) shelf display food items inventory activity to move thoroughly sort through and set aside beyond "best by" products. Note #48: Now that Christmas Holiday Season is over and as you reduce stock, do deep cleaning (sweeping & mopping) in back stock area over next few months. Note #6: No hand wash soap at men's toilet room hand wash sink. Correction: At least provide counter top soap dispenser today. Recommend soap dispensers attached to walls to minimize risk of theft.

Tipsy Whale Mercantile, The - BLDG C - 6541 SEXTON RD NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/6/2020	0	0	0		Ware wash, high temp, 160 F Sanitizer, bucket, 200 ppm NOTE: All cold holding at proper holding temperatures. Clean, well maintained facility. No violations noted.

Olympia Coffee Roasting Co. - 1706 Harrison Ave

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	1/6/2020	0	0	0		Refrigerator (shed) 34 F Half & Half, reach-in, 39 F Sanitizer, (QUAT) Bucket Notes: Cold holding unit is keeping dairy below 41 F No violations noted.

Hotel RL - 2300 Evergreen Park Drive

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Coffee Kiosk	1/6/2020	10	5	15	#21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored	Burrito, merchandiser, 44 F Milk, dairy cooler, 39 F Salad, reach-in cooler, 41 F Salad, merchandiser, 42 F Sanitizer (QUAT), Bucket, 400 PPM #21. Cold holding PHF / TCS Foods: Burrito and salad inside merchandiser were at 44 F and 42 F. Corrected: All PHF-TCS Foods placed in reach-in cold hold. Ensure all foods are below 41 F, avoid placing foods in equipment not built for foods, commercial grade only. #34. Sanitizer concentrations: Sanitizer tested at 400 PPM. Corrective Action: Use test strips to get solution at 200 ppm for future batches. Add water to get to 200 ppm.

Herfy's Burger - 315 COOPER POINT RD NW STE 102

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/6/2020	15	5	20	#02- Food Worker Cards Current #14- Raw Meats Away from RTE Food; Species Separated #22- Accurate Thermometer Provided for PHF #34- Wiping Cloths Properly Used, Stored	Tomato, sliced, prep table 37 degrees F Coleslaw, poke, prep table 39 degrees F 2 door reach in, prep area 38 degrees F Poke prep table, 39 degrees F Hamburger #1, served 179 degrees F Hamburger #2, served 188 degrees F Sanitizer, chlorine bucket greater than 200 ppm #2: One card expired. Corrective action: have FWC renewed by 01/20/2020. #14: Raw eggs stored over Ready to Eat Foods in cold hold refrigerator. Corrected. #22: Did not observe food workers use thermometers for PHF/TCS foods during cooking. Corrective action: Use thermometer to measure cooking temperatures. #34: Sanitizer was measured above 200 ppm of chlorine. Corrected: use testing strips to measure chlorine between 50-100 ppm.

Hotel RL - 2300 Evergreen Park Drive

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/3/2020	5	10	15	#02- Food Worker Cards Current #34- Wiping Cloths Properly Used, Stored #38- Utensils, Equipment, Linens Properly Stored, Used, Handled #48- Physical Facilities Properly Installed, Maintained, Cleaned	Clam chowder cooling 2" rack #1 38 F Walk-in (upstairs), 38 F Clam chowder cooling 2" rack #2 39F Sanitizer bucket, Quat #2, 200 ppm Sanitizer bucket, Quat #1, 0 ppm Ware wash (high temp), 166 F Cheese shredded, 2-door by ice, <41 F Cheese shredded, 2-door prep line, 38 F Lettuce mix, drawer prep table, 39 F Lettuce mix, drawer bottom, 37 F Lettuce, prep line, 40 F Leafy greens, 2-door by prep line, 40 F Chicken (cooked) hot box, 169 F Potatoes, potato in hot box, 139 F Chicken (cooked), pulled from oven, >165 F Oatmeal, hot held, 142 F Freezer (downstairs) <0 F Walk-in, downstairs, 40 F #34 Wiping cloths use/storage & sanitizer chemical concentration: Upon entry test of sanitizer solution had 0ppm, was replaced and tested at 200 ppm QUAT solution. Multiple wet wiping cloths throughout facility, Corrective Action: All wet wiping cloths must be stored in sanitizer bucket between use or in cloth laundry basket, cannot be on food/non-food contact surfaces. #38. Storage locations utensil: Utensils must be stored between use on clean food contact surface, in ice water below 41 F or in dry clean location if not in use, utensils were held in water at room temperature on prep line sink. Corrective action: Place all soiled utensils in ware wash area or in proper storage / between use locations. #48. Physical facilities cleaning frequency: Floor in freezer corner was dirty and had debris on floor under racks. Corrective action: Clean floor in freezer, prevent future build up. REPEAT #2: Valid FWC for all FW's: Missing multiple updated FWC for employees, counted four, with one expired in 2018. Corrective Action: Have all expired FWC renewed by 1/17/2020. Requires RE-INSPECTION, third violation in 3 years. Re-Inspection: Re-InspectionDate: Jan 17, 2020 Results: #2. Valid FW Card for all food workers. Corrected. #34. Storage of wiping cloths. Corrected #38. Storage of utensils between use: Corrected. #48. Physical Facilities: (Freezer Floor). Corrected.

Oly Smokers - 9924 Mariner Dr NW (No Commissary)

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Catering Service Only	1/3/2020	0	0	0		N/A equipment check only. Good, not operating at this time.

Rainier High School Gym Concession Stand - 308 2nd Avenue

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Gym Concession (Fall & Winter Qtr)	1/3/2020	0	0	0		Food Probe thermometer check: 164 F your digital, 164 F my TC #18. Doing deli sandwiches, discussed doing "Time as a Public Health Control" for this menu item. (See food code) Pizza on hot hold in hot hold reach-in unit, 142 F Hot dogs on hot hold on roller grill, 210 F Chili in crock pot 165-170 F Cheese sauce in crock pot, 138 F on sides- 130 F in center. Again stir frequently and monitor w/ food probe thermometer so uniformly 135 F or more. Hot dog in single door reach-in fridge, 40 F. Has monitoring therm (spring stem inside, exteral display).

Subway - 1304 Yelm Ave E Suite A101

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/3/2020	0	0	0		Not doing soups at all. Meat balls on hot hold, 170 F Tuna Salad on make table #1. 38 F Sliced tomatoes, guacamole on make table #2, 37 and 38 F Walk-in fridge, between sliced cheese blocks 37 F Shared info/poster on sani-station set-up guide and directions for use poster. Had Q.A.C test strips. Make sure you use without ice, with required chemical and have bleach chlorine test strips. No need for ice, you need to replace missing brush head. Call inspector if any questions on guide.

Emerald City Smoothie - 855 TROSPER RD SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/3/2020	0	0	0		Puree (internal temp) 3 door 40 degrees F 3 door cold hold (external thermometer) 39 degree sf Sanitizer bucket (chlorine) 50 ppm No violations noted at time of inspection

Cascadia Grill - 200 4TH AVE W

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Establishment	1/2/2020	30	5	35	#02- Food Worker Cards Current #16- Proper Cooling Procedures #33- Potential Food Contamination Prevented	Walk-in cooler, meat chubs 39 F OK All gravies / sauces, warmer, (2). 141 F OK Bernase, 138 F #16. Two 4-inch deep covered pans of sliced cooked potatoes were cooling covered in reach-in cooler. Still 80-81 F. Cooling must be uncovered , 2" maximum depth pans until 41 F is reached. Correction: placed in 2" uncovered pans. #33. Freshly cut fries stored in "Elmers" 5-gallon orange buckets (empty Lowes buckets back room). Correction: Will line buckets with food grade plastic bags immediately. NOTE: Check under grill and salmon "open top" cooler. Check frequently for 41 F; found some spots (raw burgers, fish) as warm as 42 F. (41 F is maximum). REPEAT #2: No food workers cards. Email to inspector by January 9th.

Wetzel's Pretzels - Capital Mall

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/2/2020	25	5	30	#17- Proper Hot Holding Temperatures #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized	Beef sausage, hot box #1 140 degrees F Beef sausage, hot box #2 152 degrees F Pretzel w/cheese, 120 degrees F Pretzel w/cheese/pepperoni 126 degrees F Beef smokie sausage, cold hold 37 degrees F Sanitizer Quat bucket 100-200 ppm REPEAT #17: Three pretzels with cheese and jalapeno below 135 degrees F (see above). Corrected: All hot held pretzels reheated to 165 degrees F for hot holding. This was a repeat violation, lower level of hot box not able to maintain foods above 135 degrees F, all foods on top level were above 135 degrees F. #42: Ice machine has small amounts of mildew on internal surfaces. Corrective action: have ice machine broken down and wash-rinse-sanitize inside machine. Recommend increasing cleaning frequency. Notes: According to PIC, facility will be remodeled end of January. Need to have plan review turned into Thurston County Public Health Dept for approval.

Cutters Point Coffee - 5750 Ruddell Road SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	1/2/2020	0	10	10	#34- Wiping Cloths Properly Used, Stored #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable	Milk, under counter cold hold 41 F Milk, single door cold hold, 41 F Sandwiches, single door cold hold, 40 F #34. Sanitizing solution over 200 ppm. Sanitizing solution shall be between 50-100 ppm. Dilute. (CDI) #40. Containers used to store muffins / scones isn't food grade. Storage containers that store unpackaged, RTE foods shall be food grade. Replace before next inspection.

Wetzel's Pretzels Mobile - Capital Mall

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Mobile Unit	1/2/2020	0	0	0		Hot dog, hot box 139 degrees F Reach in, thermometer 40 degrees F No violations noted. Grey water/fresh water/sanitizer exchanged when needed. Foods in hot box held above 135 degrees F

Cinnabon - 625 BLACK LAKE BLVD SW Suite 9019

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/2/2020	0	0	0		Milk, 38 degrees F Sanitizer, 3 comp sink 100 ppm No violations noted

Braganza Tea - 625 Black Lake Blvd #J16

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Specialty Drinks	1/2/2020	5	0	5	#02- Food Worker Cards Current	Coconut mix, reach in front 39 degrees F Cold hold (left), dish cleaning area 40 degrees F Cold hold (right), 40 degrees F Puree #1, cold hold front 36 degrees F Puree #2, 34 degrees F Sanitizer (chlorine bucket) 50 ppm Proper use of time as a control for safety for Bobba, all batches are labeled for four hours with tape. All blending equipment is washed after each use, then every four hours are wash-rinsed-sanitized. All cold holding units at proper cold holding temperatures. Proper use of utensils and barriers. #2: Missing Food Worker Cards. Corrective action, have all food workers update, renew FWC's by 01/16/2020.

Charley's Grilled Subs - Capital Mall

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	1/2/2020	50	5	55	#04- Hands Washed As Required #19- No Room Temperature Storage #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized	Cheese (shredded), prep table 37 degrees F Tomato (sliced), prep table 36 degrees F Lettuce (room temp storage), on cart 46 degrees F Cheese steak (served cooked) 189 degrees F Sanitizer (bucket) Quat 200 ppm #4: Observed multiple employees fail to wash hands when required, before donning gloves and between tasks. Corrective action: retrain employees on hand washing practices. #19: TCS/PHF foods (lettuce, tomato cut, held at room temperature on cart during food preparation. Lettuce was at 46 and 48 degrees F in containers following ice bath. Corrective action: All TCS/PHF foods must be held at proper temperatures. Place lettuce and tomato inside walk in once prepared. Add more ice to ice that to lower temperature of TCS/PHF foods to or below 41 degrees F before use on prep line. #42: Ice machine has multiple areas with discoloration inside. Corrective action: remove ice, wash, rinse and sanitize inside ice machine. Re-Inspection: Re-InspectionDate: Jan 13, 2020 Results: #4. Hand washing when required: Corrected. Multiple employees conducted proper hand washing. #18. Room Temperature Storage: Have up to two hours; however, if food is to be placed on prep line immediately after it must be at / below 41 F if PHF / TCS food. All TCS food is cooled to 41 F or below. Corrected. #42. Food Contact Surfaces: Ice machine was cleaned , no residue visible. Corrected. Recommend having extra thermometer for grill so there are two on premises.

Chambers Center Chevron - 5700 Ruddell Road SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery and Deli	1/2/2020	35	3	38	#17- Proper Hot Holding Temperatures #21- Proper Cold Holding Temperatures #39- Single-Use and Single-Service Articles Properly Stored, Used	Corn dogs / sandwiches, hot hold 119-140 F Taquitos, hot hold, 170 F Milk / eggs, walk-in, 41 F Eggs / sandwiches, open air cold hold, 44-46 F # 17. Corn dogs in hot hold case were 119 F. All TCS foods being hot held shall be at 135 F or above. Reheat to 165 F prior to holding at 135 F (CDI) REPEAT #21: Temperatures in open air cold hold were 44-46 F. All TCS foods being cold held shall be at 41 F or below. Due to inadequate temperatures 4 years in a row, open air display case needs to be monitored with probe thermometer. #39. Single use utensils not provided to prevent consumer contamination for hot dog buns. Bare hand contact with ready to eat foods is not allowed. With proper barriers, individually separate buns to prevent contamination. *We will be sending you information regarding a risk change. Hot holding items moves the risk category from low to medium. Please respond promptly regarding a change.

T & C Mini Market - 927 4th Avenue East

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	12/31/2019	15	15	30	#02- Food Worker Cards Current #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #31- Food Properly Labeled #33- Potential Food Contamination Prevented #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips	#31: Door freezer, all foods thawed, 30-32 degrees F. You must: 1. Talk to manufacturer (of TV Dinners, etc). They will likely wan them thrown away. 2. Owner to discard thawed foods #33: Drip lip on ice machine has dark build up, clean and sanitize. #41: Pots and pans fill 1 of 3 compartment sink, 2 drain racks, on dividers between sinks. Cardboard boxes stacked behind sinks and prep table. Clean up by Jan 15, 2020. REPEAT #2: Owner has no Food Worker Card, obtain by 01/15/2020. REPEAT #26: Despite 4 notices since 2016, owner still cooking and cooling food, contrary to permit - 3 noodle dishes made onsite discarded. Note: Due to this repeat violation since 2016, a reinspection will be conducted Jan 15, 2020. A fee will be charged (notice attached). Note: Beer & drink cooler is 56 degrees F, completely iced up. Call Coors beer distributor for advice. May suggest discard. Re-Inspection: Re-InspectionDate: Jan 15, 2020 Results: 1. Thank you; no more cooking and cooling foods. 2., 3-door "warm" freezer not in use. (don't use 38 F) 3. Thank you, food worker card #41. Clean 3-compartment sin so top of sink and drain boards are empty- 14 days. NOTE: Beer/pop walk-in cooler not iced up, but must clean dust off back- completely clogged with dust. You will be billed for the re-inspection.
Grocery Stores and Confectioneries	12/31/2019	0	0	0		Note: Comment about warm walk in cooler is in the deli write up.

Subway - 698 E. Sussex Road

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	12/31/2019	0	0	0		Soups in 3 bay counter top unit 138-141 F Back Counter under counter fridge, guacamole and shredded cheese, 38-39 F Meat ball in Marinara Sauce in hot hold portion of make table, 141 F Walk-in fridge, between cheese (sliced) blocks, 37 F Shaved Roast beef, one side of refrigerator make table, 39 F Sliced tomato on other end of refrigerator make table, 37 F NOTE: #37. Storing knives in Sani-station solution in holder between uses for finish sandwich cutting. Shared info from co-worker of mine on his determination and request to WSDOH Food Safety for verification. Operator requested copy. Will send. Will also request WSDOH response again. In the meanwhile, Operator will return to using ice water bath for between use storage.

Madres Espresso - 3210 COOPER PT RD NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	12/31/2019	0	0	0		Reach in cold hold 41 degrees F Milk, walk in fridge 40 degrees F Milk, below espresso 40 degrees F Sanitizer, bleach 50 ppm Notes: Still using homestyle refrigerator, all dairy maintained below 41 degrees F will need to get commercial grade refrigerator in future. Notes: All FWC current for food handlers.

Firs Retirement Apartments, The - 426 LILLY RD NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	12/31/2019	15	8	23	#21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF #29- Adequate Equipment for Temperature Control #43- Nonfood-Contact Surfaces Maintained and Clean	Soup, hot hold, 170 F meat, produce, dairy, walk-in, 39 F Eggs, meat, under counter cold hold, 44 F Eggs, dairy, 3-door cold hold, 48 F Milk, small cold hold, 45 F. Burger, cooking temp, 190-200 F #21. Multiple units temped between 44-48 F. All TCS foods shall be kept at 41 F or below. Move food to walk-in, in between service hours. CDI #22. Thermometer in small cold hold was broken. All cold hold units shall have accurate, easily readable thermometers in them. Replace promptly. #29. Under counter and 3-door cold hold were both not functioning properly. All equipment for temperature control shall be in good working condition. Replace or repair equipment. CDI #43. Non-food contact surfaces not maintained. All non-food contact surfaces shall be regularly washed, rinsed, and sanitized to prevent grease / debris build-up.

Park Side Cafe', The - 1909 Harrison Ave NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Establishment	12/31/2019	5	0	5	#02- Food Worker Cards Current	Potato salad, (display cold hold), 38 F Macaroni salad, 39 F Vegetable hand pie (display hot hold), 159 F Gravy, country, display (hot hold), 170 F Sanitizer, (bucket), prep line, 200 ppm Warewash, (chlorine), chemical, 50 ppm #2. Valid FWC Required for All Food Workers: One employee has expired FWC. Corrective Action: Have employee renew FWC by 01/14/2020. Email or call inspector when completed. Notes: All cold and hot holding units at proper holding temperatures. Excellent hand washing by food handlers.

Uracco Coffee Shop - BLDG A - 6541 SEXTON RD NW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	12/31/2019	5	5	10	#02- Food Worker Cards Current #34- Wiping Cloths Properly Used, Stored	Refrigerator, milk (back) 38 degrees F Milk #1, espresso fridge 38 degrees F Milk #2, front fridge 39 degrees F Cooler, front fridge 40 degrees F Cooler, sandwich fridge 38 degrees F Sanitizer, bleach (corrected) 200 ppm Warewash, near 3 comp 164 degrees F #2: Two Food Worker Cards not from State of Washington, Ansi Food Safety Card not accepted as alternative. Corrective action: Have food workers with Ansi cards get a Washington State Food Handlers Card, due 01/14/2020. #34: Bleach sanitizer tested at greater than 200 ppm. Corrected: Corrected to 50-100 ppm above 55 degrees F. Keep between 50 to 100 ppm above 55 degrees F less than 100 degrees F, change every 2 hours. Notes: All cold holding units at proper temperatures.

RiteAid #5286 - 905 E Yelm Avenue

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores and Confectioneries	12/30/2019	0	3	3	#47- Garbage, Refuse Properly Disposed; Facilities Maintained	Between cheese sticks, 40 degrees F Walk in fridge between cheese blocks, 38 degrees F #47: Some debris, card board boxes on ground in refuse enclosure (card board dumpster 2/3 full). Correction: Pick up debris & boxes and place in proper containers.

Applebee's - 2500 Capital Mall Drive SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	12/30/2019	10	0	10	#06- Adequate Handwashing Facilities	Tomato, sliced, walk-in, 38 F Lettuce, (Shredded), 40 F Chicken (Breast) served, 188 F Sanitizer bucket back of house, 200 ppm Sanitizer bucket prep line, 200 ppm Ware wash (high temp), 161 F #6. Adequate Hand wash facilities: Paper towel dispenser out of paper towels, none available after hand wash. Corrected: Paper towels installed Note: Excellent hand washing by all food handlers and servers. Proper use of thermometers for cooking. All cold / hot holding at proper temperatures.

Izzy's - 3540 Pacific Avenue SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	12/30/2019	5	2	7	#22- Accurate Thermometer Provided for PHF #48- Physical Facilities Properly Installed, Maintained, Cleaned	Meat / Produce / Dairy, walk-in, 37 F Meat / Cheese, Large pizza prep, 39-40 F Ground Beef, re-heat (for hot holding), 180 F Chicken / Veggies / Meat, Buffet hot hold, 140-170 F Melon / Cheese / Tomato, Buffet cold hold, 37 F #22. Thermometers missing in multiple units. All cold hold units shall have accurate, easily readable thermometers in them. Equip promptly. #48. Cardboard used on floor in dish room. All non food contact surfaces shall be smooth, non absorbent, and easily cleanable. Remove promptly * Rapidly cool foods in 2-inch amounts, uncovered until 41 F or below. Rapidly re-heat to 165 F prior to holding at 135 F.

Apex III Grocery & Deli - 107 First Street S

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery Stores and Confectionaries	12/30/2019	0	0	0		Between burritos, aqu8afine single door reach in 38 degrees F Dairy products between sliced cheese, single door reach in 39 degrees F Corn muffins mix boxes (best by 12/04/2019) & sour cream (best by 12/23/2019) on shelving. If selling beyond manufacturers best by date, you are guaranteeing the quality & safety of the product. Recommend set aside to return to distributor or discard. Otherwise PHF & non PHF are within best by dates where checked. Note #46: Toilet does not flush, appears to be broken chain. Owners are only employees. Please fix so toilet is operational. No toxic stored over, next to food, food equipment. No swollen, seam damaged canned goods or containers observed.

Conley Suites - 109 Van Trump Avenue NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Bed and Breakfast	12/30/2019	0	0	0		Butter in fridge area of combo fridge,/ freezer, 41 F Monitoring therm read 40 F Mrs. Conley will run dishwasher with test strip and send in. Discussed shell egg safety (does not under cook).

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

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	12/30/2019	0	8	8	#34- Wiping Cloths Properly Used, Stored #38- Utensils, Equipment, Linens Properly Stored, Used, Handled	Milk, fridge reach-in, 41 F Walk-in, back storage, 32 F Freezer, back storage, -10 F Sanitizer bucket, espresso, 400 ppm Sanitizer bucket 3-comp sink, 300 ppm. #34. Proper Sanitizer: Observed sanitizer levels at 300 and 400 ppm for QUAT solution. Corrective Action: Quat sanitizer should be measured using sanitizer test strips for solution at 200 ppm #38. Utensils Properly Stored: Utensils observed being stored on wet cloth inside container to collect fluids. Corrective Action: Store in a dry location or on clean food-contact surface or in water below 41 F if between use.

Lemongrass Café, The - 5801 Capitol Blvd SW

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	12/30/2019	25	5	30	#02- Food Worker Cards Current #06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF #47- Garbage, Refuse Properly Disposed; Facilities Maintained #48- Physical Facilities Properly Installed, Maintained, Cleaned	Rice, rice cooker, 160 F Tofu/produce/meat, walk-in, 44F Lettuce, prep cold hold, 43-44 F Produce / tofu, large prep cold hold, 40 F #2. Food worker cards missing or expired. All employees shall have valid, current cards on site. Foodworkercard.wa.gov #6. Back hand washing sink blocked by Tupperware lid. Hand washing sinks shall be used ONLY for hand washing, and shall be stocked with soap and paper towels. Remove lid. (CDI). #21. Multiple units were between 43-44 F. All items being cold held shall be kept at 41 F or below. Adjust thermostat or service units. #22. Multiple thermometers broken or unreadable. All cold hold units shall have accurate, easily readable thermometers in them. Replace promptly. #47. Refuse (garbage) outside on ground. All refuse shall be stored in leakproof, non-absorbent containers with tight fitting lids. Remove promptly. (CEI). #48. Cardboard used to line shelves; broken light in 2-door cold hold. All surfaces shall be smooth, non-absorbent, and easily cleanable; All equipment shall be kept in good repair. Remove promptly, fix lightbulb.

Nisqually Valley Moose Lodge - 1117 Yelm Avenue W

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	12/30/2019	0	0	0		Gravy on hot hold 179 degrees F Shredded cheese, nacho sauce, horseradish sauce in walk in fridge 41-42 degrees F Note #21: Food in walk in fridge 41-42 degrees F. Operator in & out a bit, but walk-in recommended to maintain food 39 degrees F so you have some "cushion". Operator will turn down thermostat and monitor. Note #22: Food probe thermometer check: your digital lower than mine & ice water bath by 1.5-2.0 degrees F. Digital therms need to be +/- 1 degree F. Operator will provide new thermometer.

Quizno's - 1202 Yelm Avenue

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	12/30/2019	0	0	0		Walk in fridge, between single milk containers, 39 degrees F Tuna salad, make fridge 39 degrees F Shredded cheese, make fridge table #2 near cash register 40 degrees F Chili type soup/chili 181 degrees F Marinara sauce in hot hold 6 insert unit: 141 degrees F. Note #22: Food probe therm off by 1.5 degrees F compared to mine. Please calibrate/replace?