Environmental Health
Food Safety



Food Safety - Inspections Lookup





Best Buffet - 5765 Littlerock Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/14/2018 70 18 88 #02- Food Worker Cards Current
#14- Raw Meats Away from RTE Food; Species Separated
#17- Proper Hot Holding Temperatures
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#43- Nonfood-Contact Surfaces Maintained and Clean
#47- Garbage, Refuse Properly Disposed; Facilities Maintained
#49- Adequate Ventilation, Lighting; Designated Areas Used
Cooked crab mix, walk in 37 degrees F
Milk, pepsi merch (blue door) 38 degrees F
Cooked sausage, left side merch in kitchen 47 degrees F
Shredded lettuce, right side merch in kitchen, 41 degrees F
Egg drop soup, hot hold 147 degrees F
Cream cheese ragoons, hot hold 137 degrees F
Fried fish, buffet line 108-118 degrees F
Sweet & sour chicken buffet line 123 degrees F
Watermelon, salad bar 50 degrees F
Lettuce, salad bar 48 degrees F

#2: Two Food Worker Cards expired. All employees must maintain a valid Food Worker Card. Correction: Obtain/renew Food Worker Cards.

#14: Raw chicken stored over cucumbers and sliced cabbage mix, raw chicken stored over raw beef, and raw chicken stored over uncovered, uncooked potatoes, all in walk in.

#17: Fried fish patties on buffet line at 108-118 degrees F. Egg rolls on buffet line at 118 degrees F. Sweet and sour chicken on buffet line at 123 degrees F PHF's must be held at 135 degrees F and above. Correction: All foods out of temp voluntarily discarded. Heating unit turned up. Monitor temperatures to verify unit is working correctly, if not, repair or replace.

#19: Raw shell eggs observed on counter, not being used, at 68 degrees F (by IR). Cooked rice in rice cooker (unit unplugged) at 80 degrees F. PHF's must be held either above 135 degrees F or below 41 degrees F. Correction: Both the eggs and rice were voluntarily discarded. PIC spoke with staff regarding issue.

#21: Watermelon in salad bar at 50 degrees F, on ice, lettuce at salad bar at 48 degrees F on ice, tartar sauce on ice at 47 degrees F. Pre-cooked sausage in sliding door merchandizer at 47 degrees F, cooked oysters at 45 degrees F. PHF's must be held at 41 degrees F or below. Corrected: watermelon cut 2 hours prior per PIC, and was not refrigerated. Melons may be cut, and chilled to 41 degrees F, then marked for time as a control. Watermelon voluntarily discarded. Ice added to lettuce on salad bar, ice level increased around sauces. Merchandizer in back kitchen area turned up. Monitor food temps, repair or replace unit if temps are not maintained.

#41: Warewash machine at 0 ppm chlorine. Chlorine sanitizer concentration must be maintained between 50-100 ppm. Correction: contact Ecolab immediately for repair. All dishes must be washed, rinsed and sanitized in 3 comp sink until repaired. Adjusted and tested at 50 ppm after inspection.

#42: Deli slicer observed with build up at food debris. Knife observed with significant build up of food debris, no longer cleanable. Pepsi beverage dispenser with significant mold growth on nozzles and interior iced dispenser. All food contact surfaces must be cleaned and maintained. Correction: wash, rinse and sanitize all surfaces, increase cleaning frequency in these areas. Will provide FDA deli slicer cleaning procedure.

#43: Floors, drain basket under prep sink, corner between prep sink and cook line observed with significant food debris and build up. Non-food contact surfaces must be cleaned and maintained. Correction: increase cleaning frequency.

#47: Facility ran out of garbage bags before inspection. Garbage and discarded food in bus tubs on floor in dish pit. Raw discarded shell eggs and cartons discarded on floor in pile. Garbage must be properly disposed of, remove immediately.

#49: Two panels of over head fluorescent lights on cook line and in dry storage burned out. No lights on cook line hood functional, cook line extremely dark, less than 50 foot candles. All food prep areas must be adequately lit (50 foot candles in food prep areas). Correction: replace fluorescent bulbs and light above cook line within 24 hours. If cook line lights cannot be repaired, contact electrician immediately.

Re-inspection required.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 8/10/2018 10 2 12 #21- Proper Cold Holding Temperatures
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sandwich R, grab and go cooler, 36 F
Cheese stick, L grab and go cooler, 35 F
Cheese, walk-in cooler, 46 F
Milk, dairy display cooler, 38 F
Milk, dairy display L 35 F

#21. Cheese in walk-in at 46 F, opened Gatorade in same area at 44 F
Potentially hazardous foods must be held at 41 F and below.
Correction: Large delivery recently stocked into walk-in, door was propped open for a period of time. Temperatures taken 2 X during inspection (15 min apart), and did not change. Continue to monitor with probe tip digital thermometer, reduce volume of product on shelves, and contact repair company if temperatures do not reach 41 F & below.

REPEAT #48: Seals to walk-in (lining door) damaged and held together with duct tape.
Correction: This may be contributing to problems with temperature regulation in walk-in (see above_). Replace IMMEDIATELY, provide inspector with verification within 2 weeks of inspection.

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 8/9/2018 0 0 0 Milk, back stock cooler, 35 F
Sour cream, back stock cooler, 37 F
Eggs, dairy merchandiser cooler, 35 F
Hot dogs, meat / dairy cooler, 37 F

No violations observed at time of inspection.

Inspected Terminix pest prevention logs. Inspections conducted quarterly.

Big Lots #4650 - 2815 CAPITAL MALL DR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 8/9/2018 0 0 0 Eggs, d airy cooler, 35 F
Bacon, meat/dairy cooler, 32 F
Milk, dairy cooler, 35 F

No violations observed during inspection

Inspected pest reports from Ecolab
Discussed donation program w/ PIC

BITS - 903 ROGERS ST NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/9/2018 10 10 20 #21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
Sani-bucket @ 200 ppm Quat
Warewash @ 50 ppm Chlorine

Yogurt, 2 door smoothie station reach-in, 42 F
1/2 & 1/2, 2-door smoothie station reach-in, 46 F
Cream cheese, 2-door smoothie station, 45 F
Sour kraut, walk-in cooler, 37 F
Almond milk, Pepsi Merchandiser, 37 F

#21. Multiple items in 2 door under counter smoothie station reach-in above 41 F.
Potentially hazardous foods must be held at or below 41 F.
Corrected: Unit adjusted during inspection (1/2 & 1/2 decreased from 47 F to 46 F) Monitor temperatures to ensure foods reach 41 F and below. If not, repair if necessary.

#33. Onions in dry storage directly on floor. Carrots in bags stored on floor in walk-in. Condensation from back freezer dripping onto plastic wrap covering bananas. Freezer door possibly left open. Food must be protected from contamination during storage.
Correction: Move all foods in storage areas and walk-in to at least 6"off floor. Determine freezer issue to prevent substantial condensation drips.

#34. Wiping cloths stored on counter out of sanitizer. When not in use, sanitizer wiping cloths must be stored in sanitizer.

Notes:
Starting next week bagels will be sourced from Water Street Café

Oven/cook top not currently functional

Sandwich prep cooler not yet replaced.

Salad bar station purchased but not yet in use. Verify unit is maintaining adequate cold hold temperatures before using.

Hand wash signs for hand wash sinks provided.

Review hand wash requirements with any newly hired staff, and keep paper copies of food worker cards on hand. (ideally not on each employee's phone).

Provided PIC with sanitizing procedures for multiple use glass or stainless steel straws.

Growler Garage - 400 COOPER POINT RD SW Suite 8

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Beer taps only 8/9/2018 0 10 10 #34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Ambient, walk-in, 41 F
Ware wash (high temp), @ 164.2 F

#34. Sanitizer @ 200 ppm chlorine.
Chlorine sanitizer must be held between 50-100 ppm.
Corrected: Sanitizer refreshed and tested at 100 ppm.

#41. Test strips unavailable. (Chlorine).
Test strips must be available and used to verify concentration.
Correction: Obtain and use.

Only serving pre-packaged non-PHF trail mix.

Anticipating facility closure within 1 week. Contact PHSS when closed officially.

Total Wine & More - 625 BLACK LAKE BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Wine Sampling 8/9/2018 0 0 0

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/8/2018 30 0 30 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
Hamburger big bite, hot hold, 130 F
Taco and cheese taquito, hot hold, 127 F
Pico de gallo, topping station, 40 F
Hamburger big bite, topping reach-in, 38 F
Meat balls on skewer, condiment station, 40 F
Chili sauce, dispenser, @ nacho station reach-in, 144 F

Sani-bucket @ 100 ppm chlorine.

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

#17. Multiple items in hot hold unit below 135 F (see above). Potentially hazardous foods must be held at or above 135 F.
Corrected: Units accidentally turned down. Units turned up, out of temp items voluntarily discarded.

Aya Sushi Restaurant - 1500 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/7/2018 60 13 73 #04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#33- Potential Food Contamination Prevented
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#43- Nonfood-Contact Surfaces Maintained and Clean
Rice, rice cooker, 164 F
Miso broth, slow cooker / crockpot 178 F
Tofu, slider merchandiser, 34 F
Cheese mix, walk-in cooler, 36 F
Shredded lettuce, cook line prep L top, 41 F
Mixed greens, cook line prep top, R 41 F

#4. PIC observed washing hands in 3 compartment sink after handling raw chicken. Employee observed changing gloves between raw animal protein prep and ready to eat food prep without washing hands in between.
Hand washing must occur ONLY in designated hand wash sinks. Hand washing must occur between glove changes of changing tasks.
Corrected: PIC directed to wash (in designated hand wash sink). Employee directed (and observed) washing between glove changes.

#6. Hand wash sink next to dish pit lacks paper towels. All hand wash sinks must be stocked with warm water, soap and paper towels.
Corrected: Paper towels provided.

#16. Sushi rice observed cooling, wrapped on counter top at room temperature (rice temped at 84 F ).
Potentially hazardous foods must be cooled using an approved method, (i.e. bath, 2' pans uncovered etc....)
Corrected: Rice removed from plastic wrap, placed in 2" pans and moved to walk-in. Sushi rice CANNOT be held at room temperature without providing a HACCP Plan and a variance.

#33. Partially cooked chicken stored above raw shrimp and adjacent to ready to eat noodles.
Raw animal proteins (partially cooked chicken considered raw) must be stored below and away from ready to eat foods, and arranged by species / cook temp in the case of raw storage.
Corrected: Partially cooked chicken moved.

#41: Warewash sanitizer at 0 ppm chlorine, sani-bucket @ > 200 ppm chlorine. Sanitizer must be held at a concentration between 50-110 ppm.
Correction: Sanitizer adjusted and reached 25 ppm during inspection: PIC contacted repair company during inspection. All dishes must be washed, rinsed, and sanitized in the 3-compartment sink until repaired.
Sani-bucket refreshed and tested at 100 ppm, demonstrated proper use of sanitizer test strips to dish washer and line cook.

#43. Two large, raw chicken breasts observed laying on floor near back door. Non-food contact surfaces must be maintained and cleaned. Any fod or debris (especially raw meats in main kitchen are should be cleaned / removed immediately.
Corrected: Chicken discarded.

NOTE #19. Sushi rice in warmer discarded every 4 hours. Tape must be used indicated discard time on EVERY batch.

Note #23. New menus with proper consumer advisories being printed at time of inspection.

RE-INSPECTION will be required. A re-inspection will occur within 10 business days of inspection. At that time ALL violations must be corrected, or another re-inspection will be required.

Jimmy Johns - 5510 CORPORATE CENTER LN SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/6/2018 0 0 0 Sliced tomatoes, top of prep, 38 F
Shredded lettuce, top of prep, 38 F
Contact Sanitizer, 50 ppm chlorine

Note: Keep hand wash sink in back, clear of all items inside basin. Such as, scrubbers, spray bottle of stainless steel cleaner.

McDonald's - 5601 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/6/2018 5 0 5 #02- Food Worker Cards Current
4:1 hamburger cooked, 155-179 G
Chicken grill, hot held, 159 F
Chicken Nuggets, cooked, 207 F
DW Sanitizer, 50-100 ppm chlorine.
Sliced tomatoes, chiller, 38 F
Breakfast burritos, reach-in cooler, 38 F

#2. 2 employees with expired FW cares. Obtain renewed cares within 2 weeks.

Well maintained establishment

Norma's Burgers - 7210 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/3/2018 10 5 15 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
Tomatoes, prep unit top, 40 F
Lettuce, small walk-in, 39 F
Raw hamburger, prep unit bottom, 30 F
Cheese, (sliced), prep unit top, 46-50 F

#21. Improper cold holding of potentially hazardous foods. Sliced cheese stored above inserts in top of prep unit @ 46-50 F
Correction: Maintain foods in cold holding at and below 41 F.
CDI-rapid chill- relocated. Do not store foods above fill lines.

REPEAT #29: Inadequate equipment for cold holding. Residential dorm style unit being used.
Correction: Replace with commercial unit.

Fertile Ground Guesthouse - 311 9th Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bed and Breakfast 8/3/2018 5 0 5 #02- Food Worker Cards Current
Meat, home style cooler, 40 F max, OK

#2. No food worker cards current. Obtain cards, keep copies, do this by August 17 2018.

Confirm to inspector when completed.

Bay Mercantile - 5025 MUD BAY RD NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 8/3/2018 0 0 0 Ambient, 2 door True 37 degrees F
Ambient, 1 door Atosa 40 degrees F

Not currently selling oysters, planning on re-starting in October.

No Kombucha on display

Currently working on plans with Jerry on espresso stand.

Space used for events with Taylor Shellfish, Chelsea Farms, etc

No violations observed at Time of Inspection.

Papa Murphy's - 3726 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 8/2/2018 5 0 5 #02- Food Worker Cards Current
Chopped lettuce, walk-in cooler, 35 F
Diced tomatoes, top of 2-door prep, 37 F
DW sanitizer, 300 ppm quat
Salad display case, 36 F

#2. Two employees FW cards expired. Obtain renewed cards in 2 weeks.

Chevron Food Mart - 826 Union Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/31/2018 5 0 5 #02- Food Worker Cards Current
Walk in cooler, Gallon Milk 40 degrees F
Breakfast smoothie, 1 door 41 degrees F
No hot foods today

#2: Present workers Food Worker Card expired last month. Obtain current card by 08/14/2018 and make copy. Call when obtained.
Food Service Establishment - Grocery 7/31/2018 0 0 0 No violations noted at time of inspection for grocery area only.

Cascades Camp & Conference Center - 22825 Peissner Rd SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/27/2018 5 0 5 #21- Proper Cold Holding Temperatures
Sausage patties, True 2 door reach in 39 degrees F
Note: external display therm read 42 degrees F, recommend have them evaluated/fixed or provide interior monitoring therm.
Heated beef, veggie burgers on hol hold line 148-160 degrees F

#21: Chicken patties and other products in walk in 43-44 degrees F. Store PHF's at 41 degrees F or less.

Coffee bar already closed at 5 pm.

Chevron Mini-Mart #1105 - 670 Trosper Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery and Deli 7/27/2018 0 0 0 Hot dogs, 1-door reach-in, 40 F
Hot dogs, hot case, 170 F
Taquitos, hot case, 168 F
Dairy cooler, ambient, 41 F
Taquita, beverage walk-in, 38 F
Chili sauce, hot hold, 136 F

No food prep occurring at time of inspection.

No violations observed at time of inspection.

Jack in the Box #8319 - 1635 Mottman Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/27/2018 15 0 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Shredded cheese, 1-door reach-in, 44 F
Ranch, front 1-door reach-in, 47 F
Ranch, 1-door reach-in drive through, 36 F
Chicken, hot hold drawer, 158 F
Ham, walk-in cooler, 40 F
Burger, cook temp, 170-178 F
Quat @ 200 ppm

#2. Three food worker cards missing.
All food workers must obtain valid food worker card within 2 weeks of hire.
Correction: Obtain and provide inspector with copies within 2 weeks.

#21. Shredded cheese in 1-door under counter reach-in at 44 F, Ranch in front 1-door reach-in @ 47 F. Door broken off hinges, work order in for this unit.
Potentially hazardous foods must be held at 41 F and below.
Corrected: All items moved to walk-in. Front reach in unit must only be used for non PHF's until unit is fixed. Provide inspector with work order when complete. Adjust / Repair 1-door reach in unit and provide work order as well.

Note: Monitor walk-in internal food temperatures as outdoor temperatures rise.

Olympia Center, The - 222 N Columbia

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/27/2018 0 0 0 Home style refrigerator and freezer, 40 F OK

Good, none noted.

Note: this kitchen has limited capacity, is suitable for temporary food service permitted preparation.
The 2-door commercial cooler is used only by WSDA permitted Salsa Producer.



Coffee Central LLC - 925 Plum Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/26/2018 0 0 0 Tall "Coke" cooler, yogurt, 40 F max OK
Under counter cooler, Milk, 39 F OK
Black, home-style, Milk, 39 F OK
No soup in summer.

Good, none noted.

Note: Replace Black Home-Style refrigerator / freezer, only with commercial cooler, not another home model.

Shipwreck Café - 244 Madrona Beach Rd. N.W.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/26/2018 0 10 10 #34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sliced tomatoes, prep top, 40 F
Coleslaw, L side 2-door reach-in, 38 F
Diced potatoes, R side 2-door prep, 40 F
Hard boiled eggs, 1-door reach-in, 40 F
Hamburger, cooked temp, 156-180 F
Sour cream, front bus prep top, 38 F

#34. Wiping cloths stored outside sanitizer bucket. Wiping cloths must be stored in sanitizer when not in use. Dry towels may not be used to clean food prep surfaces more than once.
Corrected: Cloths moved to bucket.

#41. Chlorine sani-bucket sanitizer @ > 200 ppm. Chlorine sanitizer concentration must be maintained between 50-100 ppm.
Corrected: Sanitizer refreshed and tested at 50 ppm.

Note#12. Begin writing the first day served and last day served on shellfish tags-to facilitate product tracking in the case of foodborne illness.

Steamboat General Store - 7120 Steamboat Island Road NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/26/2018 0 8 8 #33- Potential Food Contamination Prevented
#43- Nonfood-Contact Surfaces Maintained and Clean
Hot dogs, dairy cooler, 39 F
String cheese, "Pepsi" cooler, 39 F

#33. Motor oil stored over beverages.
Hazardous chemicals must be stored below and away from foods.
Correction: Move food / beverages to different location.

#43. Floor in walk-in with accumulated debris between slats.
Correction: Remove debris and increase cleaning frequency.

Elyse's Catering - 3238 Capitol Boulevard S.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/25/2018 0 5 5 #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Sandwich, open-top case, 40 F
Walk-in cooler, 42 F
Tomato, ok
Cheese, (OK, thaw cycle)

REPEAT #40: Re-use of 5 gallon buckets is NOT allowed; they are not designed for washing. Replace at least 25 with NSF- Approved containers by the end of August, 2018.

Note: Check with supplier that large can liners are food grade. Used for storing ice in freezer.

I.talia Pizzeria - 2505 4th Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/25/2018 20 5 25 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Chlorine sani-bucket at 50 ppm Chlorine
Ware wash at 100 ppm Chlorine

Soup, steam well, 170 F
Marinara sauce, steam well, 160 F
Cheese, back prep top, 36 F
Gorgonzola, R side reach-in pizza prep, 52 F
Chicken, L side reach-in pizza prep, 49 F
Spinach, pizza prep drawers (bottom), 44 F
Tomatoes, pizza prep top, 44 F
Cheese, pizza prep top, 37 F
Cheese, walk-in, 38 F

#6. Hand wash sink(s), water temped at 83 F
All hand wash sinks must be supplied with water at least 100 F.
Corrected: Earthquake emergency gas turn off is triggered by garbage / delivery trucks. Gas turned back on, water temped at 114 F. On garbage days, turn gas back on immediately after truck leaves.

#21. Multiple items (gorganzola, chicken, tomatoes, spinach) temping between 44-52 F.
Potentially hazardous foods must be held at 41 F and below.
Correction: Gorganzola, (52) voluntarily discarded. Chicken and tomatoes (49 F and 45 F), moved to walk-in. Large bins of leafy greens blocking fans moved. Reduce volume of food held in reach-ins, and adjust / repair unit as soon as possible. Provide inspector with invoice for repair.

#34. Dry wiping cloths used to wipe down food prep surfaces. Wet wiping cloths stored outside of sani-buckets. Wiping cloths must be stored in sanitizer when not in use.
Corrected: Wiping cloth moved to bucket, only wet sanitizer cloths with be used for food prep surfaces.

Note: #4. Many new staff members being trained during inspection. Remind new staff to wash hands for full 20 seconds.

Note: Manager continues to attempt contacting the mall for replacement recycling bin lid noted in last inspection.

* Will provide facility with FDA deli slicer cleaning protocols.

Salmon Shores Resort - 5446 Black Lake Boulevard SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/25/2018 0 0 0 Butter, 3-door sliding merchandiser, 38 F

No violations observed at time of inspection.

Note: Facility will be staying open through this winter. (store usually closes seasonally).

Delphi Golf Course - 6340 Neylon Drive SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/25/2018 0 0 0 Ketchup, sliding door merchandiser, 41 F

No violations observed at time of inspection.

Discussed current permit with PIC. Facility currently only sells commercially packaged bererayes, non PHF snacks and individually wrapped, commercially prepared ice cream. Permit is not required if only selling these items.

Encore Tea Bar - 116 5TH AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/25/2018 0 5 5 #33- Potential Food Contamination Prevented
Chocolate Milk, True 1-door cooler, 35 F OK

REPEAT #33: Provide cover for sample drinks and bread. Bakery Dome ok.

Good Life Health Foods - 236 North Division

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/25/2018 0 0 0 Ambient, TRUE 1-door merchandiser, 38 F
Ambient, Slider merchandiser, 37 F

No violations observed at time of inspection.

Note: Thank you for adding labels of bulk food items as noted in previous inspection.

McDonald's - 715 Plum St. SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/24/2018 35 0 35 #19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
Soft serve machine-tanks (2) Both 34 F OK
Hot Held Chicken Tray, fried, 163 F Ok
Mocha Machine, tank, < 41 F OK
On assembly line, Sliced tomato, 52 F
Bean mix, 51 F

REPEAT #21: For 3rd inspection in a row, Delfield 4-door cooler too warm (48 F milk bag).
Correction: Perishables removed, REPLACE COOLER, or submit repair receipt. Fix leak / drippage inside.

REPEAT #19: Improper "Time as a Control" for shredded lettuce, Sliced tomatoes. Out of discard stickers. Obtain stickers.

McMenamin's Spar Café & Bar - 114 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/24/2018 0 5 5 #33- Potential Food Contamination Prevented
Gravy, 149 F OK
Walk-in cooler, salad, 37 F OK
Bar, half & half, (2) both 41 F max, OK

#33. Container of fruit for juicer is near customer bar.
Moved. In addition, change container from present wicker basket to washable, like stainless.

Puget Pantry - 1100 Puget Street NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/24/2018 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Milk, walk-in cooler, 41 F

#48. Inside the walk-in cooler, heavy build-up of dust in front of and behind the chiller fans. They should be cleaned as soon as possible, to keep walk-in cooler cold and prevent dust being blown around.
Food Service Establishment 7/24/2018 0 0 0 No deli or hot foods.

No sandwiches or hot foods at this time.

Valley Athletic Club - 4833 Tumwater Valley Drive

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli and Espresso 7/24/2018 0 0 0 Curve glass coolers, sandwiches, 48 F Just made.
Customer 2-door cooler, chocolate milk, 36 F OK

Good, none noted.

Taco Time - 5320 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/23/2018 0 5 5 #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Ground beef mixture, steam table, 168 F
Diced Chicken, steam table, 173 F
Sliced tomatoes, top of prep, 40 F
Diced Chicken, cooled in walk-in, 39 F
DW and Contact Sanitizer, 200-300 ppm quat
Rice, HH in cooker, 143 F

#42. Food debris in ice bin at thru window, Clean regularly and thoroughly.

Let's Paint! - 418 Washington St SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 7/20/2018 0 0 0 Wrap Sandwich, 1-door cooler, 40 F OK

Good, none noted.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/20/2018 0 0 0 Salad pre-made, 3- door cooler, 38 F OK

Good, none noted.

Taco Bell #31338 - 1101 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/20/2018 0 0 0 Sani bucket- 100 ppm chlorine.

Ground beef, steam well (side 1), 171 F
Rice, steam well (side 2), 145 F
Diced chicken, (side 1), 160 F
Pico de gallo, walk-in, 41 F
Chicken, walk-in, 37 F
Rice, hot cabinet, 141 F

No violations observed during inspection.

Note: No cooling may occur in medium risk facilities. Discussed permit categories with PIC.

Phoebe's Pastry Cafe on Division - 106 DIVISION ST NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 7/20/2018 0 0 0 Sani-bucket, 200 ppm QUAT
Ware wash, 164 F

Quiche, front display, 41 F
Milk, under counter reach-in, 39 F
Coffee, under counter reach-in, 39 F
Turkey (sliced), walk-in, 36 F
Cauliflower salad, front display cooler, 40 F

No violations observed at time of inspection.

Note: Thank you for correcting violations noted on previous inspection.

Note: 3-door reach-in currently empty, awaiting repair call this afternoon. Do not use for cold holding until temperatures (41 F & below) are verified.

Cooper Point Chevron - 2205 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/20/2018 0 20 20 #34- Wiping Cloths Properly Used, Stored
#39- Single-Use and Single-Service Articles Properly Stored, Used
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Chicken strips, hot case, 147 F
Pizza pockets, hot case, 171 F
Chimichanga, hot case, 170 F
Milk, walk-in cooler, 40 F
Ambient, dairy cooler, (reach-in), 40 F

#34. Chlorine sanitizer tested at 0 ppm.
Chlorine sanitizer must be maintained at 50-100 ppm.
Corrected: Sanitizer refreshed, tested at 100 ppm.

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

#42. Ice machine observed with a fair accumulation of mold. Food contact surfaces must be cleaned and maintained.
Correction: Increase cleaning frequency.

#48. Back room are in need of general cleaning and organization. Build up of paint supplies, tools, etc. in dry storage areas (not currently risking cross-contamination of food but may in the future).
Physical facilities must be maintained and cleaned.
Correction: Organize and increase cleaning frequency.

#39. Straws (unwrapped) and spoons under f'real machine displayed in a way that allows cross-contamination from bare hand contact of customers.
Single use items must be displayed in a way that prevents cross contamination.
Corrected: Spoons moved (handles up) to a cup and paper wrapped single use straws provided.

Thank you for addressing the issues from previous inspections.
Grocery 7/20/2018 0 0 0 Milk, dairy cooler/ walk-in, 40 F
Ambient, 1-door dairy cooler, 40 F

No violations observed at time of inspection.

Note: Communicate with vendors about picking up plastic beverage cases.

Rush In Alaskan Dumplings LLC - 205 4th Ave E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 7/20/2018 0 0 0 Hot soups, (3), 177 F min, OK
Open-top cooler, sour cream, 38 F OK
Tall cooler, cooled soup, 37 F OK

Thank you for cooling logs- Only Borsent soup is cooled, rest thrown away at the end of the day.

Dillinger's Cocktails & Kitchen - 404 Washington St. S.E.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/19/2018 0 5 5 #34- Wiping Cloths Properly Used, Stored
West bar & East bar half & half, <40 F Both
Walk-in cooler, lettuce, 40 F OK

#34. Kitchen (rag bucket), no sanitizer.
Corrected.

Los Tulenos - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/19/2018 25 0 25 #19- No Room Temperature Storage
Many hot items on steam table, 148 degrees F
3 door cooler, cooled beans 39 degrees F

#19: Cut purple cabbage is 66 degrees F on counter; refrigeration at 41 degrees F or less is required. Corrected.

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 7/19/2018 0 15 15 #33- Potential Food Contamination Prevented
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#47- Garbage, Refuse Properly Disposed; Facilities Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sani bucket at 300 ppm Quat
Sliced tomatoes, prep top right 40 degrees F
Beets (cooked), prep top left 39 degrees F
Smoked salmon, under counter reach in 40 degrees F
Shredded romaine lettuce, prep top middle 40 degrees F
Hot dogs, walk in #1, 36 degrees F
Melon (cut), walk in #2, 37 degrees F

#33: Pickle spears in food grade buckets stored directly below raw eggs in walk in #1. Hot dogs stored directly adjacent to raw beef patties and boxed, raw chicken in walk in #1. Raw animal proteins must be stored below and away from ready to eat foods. Correction: hot dogs and pickle spears moved.

#41: Warewash machine tested at 0 ppm chlorine. Chlorine sanitizer must be maintained between 50-100 ppm. Contact Ecolab as soon as possible for repair. Provide inspector with copy of invoice when repaired. Wash, rinse and sanitize all dishes in 3 comp sink until then.

#47: Garbage dumpster area in need of cleaning. Open bag of garbage spread across top, lid half open and over flowing. Garbage facilities must be maintained to prevent rodent and pest activity. Correction: add a larger (or second) over flow dumpster if needed, check on cleanliness of refuse area more frequently.

#48: Both mens and womens bathrooms missing hand wash signs. Floor in walk in #2 is damaged and splitting/pushing up in middle. Hand wash signs must be posted at hand wash sinks so they are visible to employees. Facilities must be maintained when damaged. Correction: obtain and post hand wash signs in bathrooms. Repair walk in floor within one month.

Note #16: Currently using ice bath to cool noodles before portioning into bags for walk in. Create temperature log for noodles and verify (write down/record) that noodles have reached 41 degrees F and below before portioning.

Pithos Gyros - 700 CAPITOL WAY N #7

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/19/2018 0 0 0 Gyro Meats (2) in warmer, 166 F min OK
Sliced tomato, Right open-top, 41 F OK
4-door Tall cooler, 40 F (All), OK

Good, none noted.

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 7/19/2018 5 2 7 #21- Proper Cold Holding Temperatures
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sani bucket at 200 ppm Quat
Roast beef (cooled, sliced) under counter reach in 39 degrees F
Shredded cheese, under counter reach in 39 degrees F
Tomatoes, prep top right side, 40 degrees F
Sour cream, prep top left side 39 degrees F
Romaine, salad bar 41-44 degrees F
Chicken, cook temp 174 degrees F
Soup, steam well 201 degrees F

#21: Romaine lettuce on ice on salad bar between 41-44 degrees F. Potentially hazardous foods must be held at 41 degrees F and below. Correction: ice added to full product height. Salad bar is open 11-2:30 pm and all food is discarded after that time. If you would like to use time as a control for the items, provide a written procedure employees have access to, and that can be reviewed during health inspections. Otherwise, maintain ice levels and temp foods frequently.

#48: Bar hand wash sink lacks hand wash sign. All hand wash sinks must have adequate signage directing employees to wash hands. Correction: obtain and put up at hand wash sink.

Note #12: On shellfish tags, write the first day, and last day those shellfish were served.

Oly Burger - 2125 CATON WAY SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/18/2018 35 10 45 #04- Hands Washed As Required
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Tomatoes, exterior unit, cold hold 37 F
Shredded lettuce, exterior cold hold condiment unit, 36 F
Shredded Cheese, 2-door reach-in 41 F
Cooked beef patty, cook temp, 169-171 F
Ranch, on ice, 51 F

#4. Employee observed handling raw beef patty with gloved hands, then touched ready to eat hamburger buns, without changing gloves or washing hands in between
When changing tasks between raw and ready to eat products, employees MUST wash hands and change gloves if wearing while handling raw product.
Corrected: Employee directed to wash and change gloves.
Was observed doing so.

#21. Condiments held on ice in front compartment of counter. Temperatures between 43-51 F (Ranch at 51 F). Potentially hazardous foods must be held at 41 F and below. In addition ice cannot be used as a replacement for refrigeration.
Corrected: Condiment cups moved to reach-in, 51 F ranch discarded. Ice can be used for a limited time during high business hours as long as temperatures do not exceed 41 F.

#34. Sanitizer at > 200 ppm chlorine (sani buckets).
Chlorine sanitizer concentration must be maintained between 50-100 ppm.
Corrected: Sanitizer refreshed, tested @ 100 ppm.

#41. Chlorine specific sanitizer test strips not available. Sanitizer test strips must be available to verify concentration.
Correction: Obtain and use strips and concentration guide left for employees until strips are provided.

Excellent use of temperature logs for the reach-in up front.

Capital City Shell - 2125 CATON WAY SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 7/18/2018 10 5 15 #21- Proper Cold Holding Temperatures
#44- Plumbing Properly Sized, Installed, and Maintained
Pizza stick, hot case, 169 F
Milk, Dairy case, 42.7 F
Ambient, Turbo air case #1, 40 F
Ambient, Turbo Air case #2, 40 F

#44. Back flow device not installed on soda machine as required on 5/30/18, change of ownership letter. Backflow prevention deuce must be installed and inspected on copper plumbing between carbonator and water supply.
Correction: Have backflow device installed and inspected.

#21. Milk in dairy cooler at 42.7 F. All potentially hazardous foods must be held at 41 F and below.
Correction: Adjust unit and monitor temperatures.

Pizza Annex - 1005 Capitol Boulevard S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/18/2018 5 0 5 #22- Accurate Thermometer Provided for PHF
Pizza make case, bacon 38 F (bottom), OK
Salad in "Pepsi" case, 40 F OK

#22. Large dial stem thermometers are 3-6 F too low-
Correct. Adjust to 32 F in wet ice.

Domino's Pizza - 533 Custer Way SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/18/2018 0 10 10 #29- Adequate Equipment for Temperature Control
#44- Plumbing Properly Sized, Installed, and Maintained
Make case, pasta, 38 F OK
Tall cooler, Chicken, 35 F OK
Walk-in cooler, spinach bag, 38 F OK

#29. Stem thermometer (in open top cooler), read 170 F in 38 F cooler.
Corrected: Calibrated.

#44. Utility sink hose connected directly without vacuum breaker.
Correction: Purchase hose vacuum breaker and connect between hose and sink.

El Taco Amigo #2 - 909 SLEATER KINNEY RD SE - commissary

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 7/16/2018 25 5 30 #01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
Tomatoes, prep unit top 65 degrees F
Hot well items, 167-192 degrees F
Meats prep unit bottom, 42-44 degrees F

#1: Person In Charge not actively managing risk factors as demonstrated in compliance deficiencies/violations. Correction: obtain knowledge (e.g. retake food worker class).

#2: Food Worker Card unavailable. Correction: provide and maintain onsite.

#21: Improper cold holding of PHF's Foods in prep unit greater than 41 degrees F. Correction: maintain at or below 41 degrees F

#22: Thermometers not properly utilized or read (e.g. unit thermometer 60 degrees F)

#29: Inadequate cold holding equipment. Cold holding unit 66 degrees F ambient. Correction: repair to maintain 41 degrees F or lower.

Note: Facility self closed to repair cold holding unit.

Great NW Coffee Co - 3009 Marvin Rd NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Estalbishment (Espresso) 7/16/2018 15 10 25 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
Milk, Atoza under counter unit 54 degrees F
Burrito, Atoza 2 door standing unit 39 degrees F
1/2 & 1/2, Atoza under counter unit 65 degrees F
Yogurt, Atoza 2 door 38 degrees F

#21: Improper cold holding temperatures of PHF's. Milk and 1/2 & 1/2 in undercounter unit 54-65 degrees F (ambient 41 degrees F). Correction: maintain PHF in cold hold at or below 41 degrees F. Discussed load and use.

#22. Food Thermometer absent in facility
Correction: Provide and use.

#33: Potential food contamination during storage. Various foods stored in restroom. Correction: store foods to prevent contamination.

#34: Wiping clothes (in-use) stored on counter. Correction: store in use wiping cloths in sanitizer.

La Mansion - 5211 LACEY BLVD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/16/2018 35 0 35 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
Rice, walk in 37 degrees F
Seafood (various) prep unit top 43-64 degrees F
Beans, hot well 171 degrees F
Beef, under grill drawer 38 degrees F

#16: Improper cooling procedures. PHF's covered during cooling practice (e.g. rice, beans). Correction: use proper cooling methods, removed from sale.

#21: Improper cold holding of PHF's. Various seafood in prep unit top and bottom greater than 41 degrees F. Unit ambient 44-46 degrees F. Correction: maintain foods in cold holding at or below 41 degrees F, unit turned down.

Winco Foods - 7540 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/16/2018 5 7 12 #22- Accurate Thermometer Provided for PHF
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Cold case foods, deli 38-41 degrees F
Meat, meat room 39 degrees F
Chicken, chicken roaster 173 degrees F
Hot food case, deli 136-171 degrees F
Seafood, seafood case 34-41 degrees F
Chicken, hot old case 136 degrees F

#22: Inadequate thermometer, thermometer absent in bagged chicken case. Correction: provide & use.

#42: Food contact surface unclean. Ice machine chute area dirty. Correction: properly clean and maintain.

#48: Physical facilities not maintained. Walk in dirty with excessive debris. Correction: clean and maintain.
Grocery Stores and Confectioneries 7/16/2018 10 5 15 #21- Proper Cold Holding Temperatures
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
Yogurt, display chilled coolers 43-45 degrees F
Various, frozen section, frozen
Melon, packaged fruit display 41 degrees F
Dairy, chilled display cases 38-41 degrees F
Meats (packaged), display cases 38-41 degrees F

#21: Improper cold holding temperatures of PHF's in cold storage. Yogurts 43-45 degrees F in cardboard boxes in cooler. Correction: maintain PHF's in cold storage at or below 41 degrees F. Remove product from card board to allow air circulation or turn down unit.

#32: Inadequate pest management, flies seen in donut area. Correction: provide storage equipment that provides pest protection or ensure/repair current equipment.

Applebee's - 525 Sleater Kinney Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/14/2018 10 8 18 #21- Proper Cold Holding Temperatures
#30- Proper Thawing Methods Used
#33- Potential Food Contamination Prevented
Chicken, cooked, 165-181 F
Hamburger, cooked, 155-178 F
Cooled ground meat, walk-in, 38 F
DW machine sanitizing rinse, measured, 161 F
Contact sanitizer, 200-300 ppm quat

#21. Portioned rice, diced chicken, and chopped lettuce in tops of prep refrigerators at 49-53: These must be kept at 41 F or below. Reduce amount of food placed in inserts. Cover individual container of PHF's

#30. Frozen bagged foods being thawed in sink must be completely submerged in cold running water. Foods at 53. Returned to walk-in cooler.

#33. A small tub is being used to scoop pasta. A utensil with a handle must be used to prevent hand to food contact.

Heyday Café - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/13/2018 0 5 5 #33- Potential Food Contamination Prevented
Beans, hot hold, 154 F OK
Open top cooler, sliced tomatoes, 40 F Max OK
All coolers, <40 F

#33. Pancake mix in boxes with liner are directly on wet floor- Place on pan, and elevate off floor.

Boston Harbor Marina - 312 73RD AVE NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Kitchen 7/13/2018 15 0 15 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
Fish, just deep fried 171 degrees F
Chili, hot hold 146 degrees F
Shredded cabbage, 2 door Atosta, 37 degrees F

#21: Bottom, iced pan of shredded cabbage is 46 degrees F; must be 41 degrees F or less. Put in larger pan so pan can be pushed into ice.

REPEAT #22: 3 Stem Thermometers, 0-500 range, all read 100-110 degrees F in 86 degrees F in room. You must calibrate to 32 degrees F in wet ice, 212 degrees F in boiling water, immediately. Also purchase at least one 0-220 degrees F range for deep fry.

#21: Soft ice cream top tank only 44-45 degrees F, correct immediately.
Food Service Establishment - Grocery 7/13/2018 0 0 0 Smoked fish, 1 door cooler 40 degrees F
Sandwiches, 2 door True 38 degrees F

No violations noted at time of inspection.

TESC - Greenery - CAB Building 1st Floor

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/12/2018 0 0 0 Mashed potatoes, service line (hot hold) 171 degrees F
Rice, service line hot hold 153 degrees F
Pizza, cook temp 183 degrees F
Shredded cheese, salad bar 36 degrees F
Cottage cheese, salad bar 37 degrees F
Spinach, salad bar 37 degrees F

Note #16: Noodles are cooled, drained, cooled in cold water, drained, cooled in an ice bath, then transferred to walk in after being temped at 41 degrees F or below.

This process is only acceptable if temp/time logs are used for documentation and verification. Develop a log for all products cooled this way, that specifies:
1. time cooling begins
2. time food reaches 70 degrees F (must be within 2 hours)
3. time food reaches 41 degrees F and below (must be within 6 hours)

TESC - Corner Store - 4225 Indian Pipe Loop NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/12/2018 0 0 0 Ambient, Naturally delicious cooler L, 33 F
Ambient, Naturally delicious cooler R 39 F
F'real Ambient, 16 F
Cheese, Dairy reach-in, 37 F
Quat sani-bucket @ 200 ppm

No violations observed at time of inspection

No TESC farm made jam in stock during inspection.

Jack in the Box #8430 - 4040 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/12/2018 5 0 5 #02- Food Worker Cards Current
Large hamburger cooked, 155-174 F
Eggs, cooked, 146-169 F
Chicken patty, hot hold, 135-149 F
contact sanitizer 300 ppm quat

#2. Employee FW cards expired.
Obtain renewed cares in 2 weeks.

Chinatown Café 8 - 1908 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/12/2018 0 0 0 Hot case, 136-181 F

Good, None noted.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/12/2018 0 0 0 Hot steam table items, curried chicken, 151 F
Shrimp sauce, 211 F OK
New ATOSA, Tall 2-door cooler, cooked fritters, 38 F OK

Good, none noted.

Hart's Mesa - 111 COLUMBIA ST NW # 25

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/11/2018 0 0 0 Inspection Pending Appeal

Great India Cuisine - 116 4th Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/11/2018 5 0 5 #21- Proper Cold Holding Temperatures
Cooled Curries, walk-in cooler, 38 F Ok
Hot salad bar, butter chicken, 161 F OK

Note: 1 of 2 thermometers replaced. To be 0-220 or electronic.

REPEAT #21: In salad bar, because pans are crowded together, cantaloupe is 45 F near top- 41 F is maximum.
Correction: Will replace with metal pans, not plastic. (All perishable foods). Removing one pan per row would also help to ice sides of pan. Owner to install plug-in salad bar within 6 months.

Note: While 2-door "Pepsi" cooler is functioning, a kitchen grade, NSF rated (stainless) cooler must replace it when it is replaced. Do Not Replace with another beverage cooler.

Little General Food Shop - 500 CAPITOL WAY S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/11/2018 0 0 0 Soup- warmer, 164 F OK
Cheese, Walk-in cooler, 36 F OK
Ice machine under repair now.

Good, None noted.

Pho Hoa - 1600 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/11/2018 35 3 38 #14- Raw Meats Away from RTE Food; Species Separated
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
Ware wash @ 50 ppm Chlorine.
Sani bucket @ 50 ppm

Cooked broth, walk-in, 39 F
Bean Sprouts, on ice on counter, 41 F
Flank steak, prep top, right side, 40 F
Steaks (cooked), reach-in right side, 40 F
Egg rolls, reach-in left side, 43 F
Pork Steaks, reach-in left side 44 F
Milk, front merchandiser (large) 41 F

#14. Raw fish fillets stored directly above ready to eat bean sprouts in walk-in.
Raw animal proteins must be stored below and away from RTE foods to prevent cross contamination.
Corrected: fish moved below sprouts.

REPEAT #16: Whole, intact chickens observed cooling in 6" bus tub w/ lid in walk-in, at 43 F-51 F.
Cooked foods must be cooled using an approved method (i.e. 2" pan, uncovered, documented time and temperature control etc.).
Corrected: Chickens cooked at 11:00 am, chickens moved to single layer tub and completed cooling in freezer. Note: on cooling broth- both time and temperatures must be documented on white board.

#21. Pork steaks at 44 F and egg rolls at 43 F in left side under counter reach-in.
Potentially hazardous foods must be held at 41 F and below.
Corrected: Unit adjusted, foods decreased in temperature during inspection. Arrange foods to allow adequate air flow.

#38. Metal bowl of dirty, soapy water on floor used to wash/scrub ladles, before going into dish washer. Stored under clean dish rack. Clean food contact surfaces must be protected from contamination during storage.
Corrected: Bowl removed, ladles washed / rinsed in sink.

NOTE: #19 Tapioca balls being cooled during inspection per PIC, tapioca is thrown away 1 X a day, but 4 hr. window not strictly observed. Violation not directly observed during inspection, but previously requested written policy, has not been provided yet.

RE-INSPECTION REQUIRED

Inspector will return in 10 business days, at which time all violations MUST be corrected, including

RAW over ready to eat
Cooling (must document time and temperature on board)
Cold holding
Tapioca balls, time as a control: Written Procedure.
Dishes protected from contamination.

Re-Inspection:

Re-InspectionDate: Jul 25, 2018 Results: Egg rolls, L side of reach-in, 37 F

#14. All raw animal proteins stored below and away form ready to eat foods in walk-in.

#16. No incorrect cooling observed.

#21 Egg rolls in under counter unit at 37 F

#38. No dirty dishes / bowls observed near clean dishes.

#19. Tapioca balls being monitored on time as a control schedule. Employees using paper at smoothie station to record pull / discard times.

Note: Staff now tracking 1st 2 hours and subsequent 4 hours for cooling broth on white board.

Note: Condensed milk being kept in refrigerator.

Thank you for correcting all previously noted violations.

Fred Meyer #00186 - 700 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 7/10/2018 5 0 5 #22- Accurate Thermometer Provided for PHF
Cut melons display, 37 degrees F
Bagged salad display, 38 degrees F
Dairy, deli meat display, 34 degrees F
Eggs display, 37 degrees F
Organic foods, dairy display 38 degrees F
Cut produce walk in 40 degrees F

#22: Need thermometer in Kombucha serving/dispensing fridge

Papa Murphy's - 400 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 7/10/2018 15 0 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Shredded cheese, left pizza prep reach in 46 degrees F
Shredded cheese, right pizza prep reach in 45 degrees F
Shredded cheese, right salad prep reach in 45 degrees F
Tomato sauce, right salad prep reach in 42 degrees F
Diced tamales, left salad prep top 37 degrees F
Diced chicken, right salad prep top 40 degrees F
Shredded cheese, pizza prep top 41 degrees F
Diced tomatoes, pizza prep top 40 degrees F
Artichoke heads, walk in 39 degrees F
Ambient, grab and go cooler 39 degrees F
Sani bucket at 200 ppm Quat

#2: Four Food Worker Cards missing or expired. Correction: Obtain and email confirmation within 2 weeks. Contact information provided.

#21: Multiple items in both under counter reach in units between 42-46 degrees F. PHF's must be held at 41 degrees F and below. Correction: Turn down or adjust units to maintain temperature. Door seals have not been replaced per 06-07-2018 change of ownership letter, this may be contributing to the problem. Salad prep gaskets have been replaced, but pizza prep has not.

Note #48: FRP installed on front facing wall section, in process of installing FRP on flour storage wall (per 6/07/2018).

Note: Still looking for new location.

Fred Meyer #00186 - 700 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 7/10/2018 0 0 0 Open display case 39 degrees F
Closed display case 38 degrees F

No violations noted at time of inspection.
Espresso 7/10/2018 0 0 0 Milk, under counter fridge, 33 degrees F

No violations noted at time of inspection
Meat Market 7/10/2018 0 5 5 #34- Wiping Cloths Properly Used, Stored
Open meat display, 30-33 degrees F
Closed counter, display 22 degrees F

#34: Contact sanitizer at approximately greater than 400ppm Quat. Should be between 200-300 ppm. Have dispenser serviced to correct.

Hop Jacks - 4739 Avery Court SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/9/2018 15 0 15 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
Chowder, steam table, 163 F
Sliced tomatoes, top of prep, 40 F
Raw fish, top of seafood prep, 39 F
DW sanitizer at 50 ppm chlorine
Contact sanitizer, 200 ppm quat

#2. Several employees FW cards expired.
Obtain renewed cards in 2 weeks

#6. Hot water supply to hand wash sinks did not reach over 100 in 15 seconds.
Remained at 84-88 for 2 1/2 minutes. Correct valve controls of water heater(s) so that temperature at hand wash sink is reached in 15 seconds.

Arco AM/PM 7035 - 2601 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery/Convenience Store 7/9/2018 0 0 0 Sandwiches, island display cooler, 37 F
Walk-in cooler, ambient, 36 F

No items noted.
Deli 7/9/2018 0 5 5 #44- Plumbing Properly Sized, Installed, and Maintained
Hamburger, display case, 161 F
Cheese, counter prep fridge, 40 F
Sliced tomatoes
Contact and DW sanitizer, 200-300 ppm quat

#44. Drain lines of ice machines terminate inside floor sink. The ends of these pipes must be above the rim of the floor sink.
Correct this in 2 weeks.

Gotti Sweets, LLC - 422 LEGION WAY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/7/2018 0 5 5 #34- Wiping Cloths Properly Used, Stored
Ham, Espresso cooler, 40 F no espresso today.
Cream, walk-in cooler, 40 F OK

#34. Rag bucket has 200 ppm chlorine (bleach), 50-100 is acceptable range.
Corrected, diluted.

Hands On Children's Museum - 414 Jefferson NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/6/2018 0 0 0 Customer case-milk, 37 F OK
Customer case-Juice, 40 F OK
Espresso- milk 1 gallon <40 F OK
No soup today

Good, none noted.

5th on 4th Sandwich Shop - 926 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 7/6/2018 0 0 0 2 door cooler, open top chicken, left 39 degrees F
2 door cooler, open top roast beef, right 41 degrees F
Soup, white 141 degrees F

No violations noted at time of inspection.

Note: Shake machine not used. Prior to use, check mix tank holds 41 degrees F or less.

Brotherhood Tavern - 119 Capitol Way N.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Tavern 7/6/2018 0 10 10 #34- Wiping Cloths Properly Used, Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
No perishable food like 1/2 & 1/2

#42. Ice machine "drip lip" inside has build up.
Clean.
Clean on more frequent schedule.

#34. Damp bar wiping rags have no bleach or QUAT sanitizer in them. Read 0 ppm. Add bleach (chlorine) to 50-100 ppm, "QUAT" 200-400 ppm.
Corrected: Bleach added, rags put in bucket.

Purchase "chlorine" (bleach) test strips as required. Aim for 50-100 reading.

South Bay Grocery & Deli - 3444 South Bay Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/29/2018 0 0 0 Yogurt, "Fresh Zone" cooler, 40 F OK
1/2 & 1/2 milk, coffee area cooler, 40 F max OK

Good, none noted.

Note: Addition of additional hot curry food will require a menu review (at a minimum), a month ahead of time.

Taildragger Coffee - 125 TUMWATER BLVD SE SUITE 119

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Espresso) 6/29/2018 10 10 20 #21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#44- Plumbing Properly Sized, Installed, and Maintained
2-door under counter fridge, 40 F
2-door reach-in 40 F

#21. Milk products in one-door under counter fridge at 45-47 F. These must be cold held at or below 41 F. Adjust temperature setting to lower product temperature.

#34. Contact sanitizer and wiping towels had inadequate chlorine content. Must be 50 ppm chlorine. Use test paper to monitor. Store towels in container of solution between uses.

#44. Drain line hos of ice machine is within basin of floor sink. It must be elevated so end of tube is above rim. Correct in 5 days.

South Bay Grocery & Deli - 3444 South Bay Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/29/2018 20 0 20 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
Hot foods (all) 145 F minimum
Corn Dogs, 145 F
Walk-in cooler 1/2 gallon milk, 38 F OK

#6. Bucket in hand wash sink blocked access (3-compartment sink area) No soap in dispenser.
Correct immediately

REPEAT #21: Like last year, old slant glass cooler still too warm, 47 F. Maximum is 41 F.
Immediately move sandwiches, milk, cheese, eggs, sour cream, whip cream, ham to working cooler.
Confirm to inspector when new cooler installed.

Sound Fresh Clams & Oysters - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Market Stall 6/29/2018 0 0 0 Oyster 1/2 shell on ice, cover, 36 F
Oyster in jars, cooler, 35 F OK

Good, none noted.

Thank you for consumer advisory, shellfish tags.

Note: Shucking @ booth REQUIRES a hand wash set-up FIRST with:

5 gallon water tank
6 gallon waste tank
pump (pressurized)
Heater (normally plug-in) 100-115 F
Pump soap, paper towel roller
Call inspector to look at prior to use.

Safeway #1464 - 3215 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/29/2018 10 2 12 #21- Proper Cold Holding Temperatures
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Chocolate milk, small milk/yogurt case 44 degrees F
Cheese, cheese case 45-40 degrees F
Milk, main dairy cooler, 36 degrees F
Eggs, egg cooler 40 degrees F
Coffee drinks, right side of OJ cooler 44 degrees F
Fresh melon balls, grab & go bowl display case 45-48 degrees F
Naked juice, naked juice cooler 43 degrees F

#21: Items in cheese cooler, chocolate milk/yogurt display, naked juice case, coffee side of orange juice cooler, and cut melon bowls in the grab and go cooler above 41 degrees F. Place work order for large display coolers for repair or adjustment. Reduce product volume in those areas to improve air flow and temperature distribution. In fresh melon bowl grab and go, keep products at single layer, do not stack.

#48: 2-3" diameter hole in plywood wall between receiving area and produce cutting room. Repair and seal.

RiteAid #5278 - 305 Cooper Point Road NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/29/2018 0 0 0 Milk, Dain cooler, 36 F
Milk, small grab n go, 38 F
Eggs, dairy cooler, R 35 F

No violations observed at time of inspection.

NOTE #48. Broken light strip in ice cream freezer, work order has already been placed.

Wendy's #111 - 2427 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/29/2018 30 0 30 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
Quat @ 200 ppm.

Chicken nuggets, fry station hot hold, 126 F
Chili, hot hold steam well, 180-202 F
Salad, 2-door prep under bread station, 41 F
Vanilla frosty mix, frosty machine, 35 F
Burger, hot holding on grill, 157-169 F.
Tomatoes, walk-in 36 F

REPEAT: #2. Multiple food worker cards missing or expired.
All employees must obtain a valid food worker card within 2 weeks of hire.
Correction: Obtain and email confirmation within 2 weeks.

#17. Chicken nuggets in fry station hot hold at 126 F. Potentially hazardous foods must be held at 135 F or above.
Corrected: Nuggets voluntarily discarded. All other items in unit temped > 135 F. Monitor temps in lower left corner, repair or adjust if needed.

NOTE: #48. Ply wood taped in place over missing floor tile(s).
Work order / alternative maintenance options are currently in process.

Barnes & Noble Booksellers, Inc. - 1530 Black Lake Boulevard

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/28/2018 5 5 10 #02- Food Worker Cards Current
#37- In-use Utensils Properly Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sanitizer @ 300 ppm QUAT

Milk, 2-door reach-in, 39 F
Sweet cream, 1 door reach-in 41 F
Butter, upright 2-door reach-in, 39 F
Ambient, merchandiser, front, 38 F
Tomato basil soup, steam well, 166 F Quiche, cold case, display 40 F

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

#37. In-use utensils stored in stagnant 60 F water.
In-use utensils must be stored either at 41 Fj or below, or 135 F or higher or wash rinse and sanitize every 4 hours.
Corrected: Utensils will be stored in ice water, completely submerged.

#48. Coffee maker and open bags of ground coffee < 18 inches from hand wash sink, not splash guard.
Distance at 18 inches (or use of a splash guard) between a hand wash sink and food prep area is required.
Correction: Install splash guard or maintain 18 inch distance on counter top (between sink and food items / coffee maker), within 1 month.

NOTE: Remind employees of hand washing requirements when touching phones.

NOTE: #42. Blenders must be washed, rinsed, and sanitized every 4 hours.

*Spoke with PIC about recent water cut off (6/27/18). Water to building was disconnected for 40 minutes, establishment was closed for food service during that time. Adjacent businesses were not included in shut off(Trader Joe's & Buffalo Wild Wings).

Facility not cooling, will reconnect with PIC regarding risk category change.

Capital Perks - 3302 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 6/28/2018 0 0 0

Safeway #1464 - 3215 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 6/28/2018 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Seafood salad, iced display case 32 degrees F
Ambient, raw meat case 33 degrees F
Imitation crab, walk in cooler 36 degrees F
Hot dogs, large meat walk in cooler 35 degrees F
Sanitizer at 400 ppm Quat

#48: Wall behind the break down table is heavily damaged on bottom. FRP is separated from floor coving, and is no longer cleanable. Floor area around middle floor drain is discolored (green/red) and surface is rough. Correction: Repair wall coving within 4 months. Grind down rough floor area and deep clean to remove discoloration and un-cleanable rough areas and fill in pitting around drain within 6 months.
Produce Cutting Area 6/28/2018 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Sanitizer at 350 ppm
Strawberries, walk in cooler 37 degrees F
Cut melon, walk in cooler 41 degrees F
In process melon bowls, cutting room 43 degrees F

#48: Handwash sink in produce cutting area lacks hand wash signage. Post sign above the sink.
Food Service Establishment (Deli) 6/28/2018 5 0 5 #17- Proper Hot Holding Temperatures
Sanitizer at 400 ppm Quat
Warewash at 176 degrees F
Macaroni salad, cold case 36 degrees F
Potato salad, cold case 40 degrees F
Pasta salad, cold case 37 degrees F
Fried chicken, hot case display 131 degrees F
Tomatoes, sandwich prep top 36 degrees F
Cooked, cooled chickens, walk in 37 degrees F

#17: Package of fried chicken in grab and go hot hold unit at 131 degrees F. PHF's must be held at 135 degree F or above. Correction: Package was stacked on top of another so it was not receiving adequate heat from bottom element. All other products temped over 135 degrees F. Product reheated to 165 degrees F.
Bakery 6/28/2018 5 5 10 #21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Cheesecake, display cooler 43 degrees F
3x chocolate mousse cake, display case cooler 45 degrees F
Cheese, walk in 36 degrees F
Whipped cream, walk in 40 degrees F
Warewash at 153 degrees F
Sanitizer at 300 ppm Quat

#21: Cheesecake and triple chocolate mousse in baker display case, left side at 43 and 45 degrees F. PHF's must be held at 41 degrees F or below. Correction: clean or adjust unit as soon as possible. Submit work order if needed. Provide inspector with copy of work order or invoice when complete.

#41: High temperature warewash machine only reach 153 degrees F. Thermal sanitizing warewash machines must reach 180 degrees F rinse for surface temperature to reach 160 degrees F. Correction: Put in a work order for repair, request additional color changing strips for verifying. Provide inspector with copy of work order upon completion. Wash, rinse and sanitize dishes in 3 comp sink until repaired.

Note: ensure no food prep or decorating occurs within 18" of hand wash sink in front area (on either side). Install splash guards if necessary or preferred for counter space.
Espresso 6/28/2018 0 0 0 Milk, 1 door reach in 36 degrees F
Almond milk, 2 door reach in 40 degrees F
Egg bites, 1 door food reach in, 40 degrees F
Sanitizer at 300 ppm
Therm +/- 1 degrees F, great!

No violations noted at time of inspection.

Dingey's - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Unit 6/28/2018 15 0 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
3-door bag salad, 37 F OK
Open top cooler, tomato slices, 40 F
Soups (2), 137-142 F OK

#2. One worker's Food Handler Card expired in may-
Replace by July 10, 2018

#21. Spinach leaves, bagged, require 41 F, measure 50 F
Corrected: Refrigerated.

Sensational Cajun - 9323 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 6/27/2018 0 0 0 Rice, rice warmer, 167 F
Duck Gumbo, 137 F
Wild Gumbo, 157 F
Shrimp, ATOZA refrigerator 1-door, 37 F
Jambalaya, crock pot, 157 F

No violations noted at time of inspection.

Note: Ensure sanitizer is changed every 4 hours (remember spray bottle).

Walmart #3850 - 5900 Littlerock Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 6/27/2018 0 0 0 Meat walk in cooler, ambient, 34 degrees F

No violations observed at the time of inspection.

Note: Meat has not been cut or processed in this area for >1 year
Grocery Stores 6/27/2018 10 0 10 #21- Proper Cold Holding Temperatures
Milk, dairy cooler 35 degrees F
Ambient, dairy cooler 34-36 degrees F
Pizza, hot case (front) 138 degrees F
Milk, front daily merch 33 degrees F
Ambient, meat coolers 39-41 degrees F
Ambient, cheese display case 40 degrees F
Shredded lettuce, produce cooler 43 degrees F
Ambient fruit cup side produce cooler 39 degrees F

#21: Shredded lettuce in produce display cooler at 43 degrees F. Adjust unit, decrease product volume in bagged lettuce/greens section to facilitate air flow through unit. Monitor product temps and repair if necessary.

Food Service Establishment (Deli) 6/27/2018 0 0 0 Quat sanitizer at 300 ppm
Baked potato, cold hold case 36 degrees F
Cheese, walk in 37 degrees F
Ham chub, cold hold case 29 degrees F
Fried chicken, hot case 138 degrees F
Macaroni and cheese hot case, 175 degrees F
Rotisserie Chicken, cook temp 200 ppm

Note #16: Currently cooling fried chicken in cooler (walk in) with lids on temping product at 4 hours to ensure items reach 41 degrees F. Rotisserie chickens are cooled in freezer with lids on and temped at 4 hours when they should hit 41 degrees F. This process is approved per THPHSS only if temp logs are available for inspection.

Taco Del Mar - 555 Trosper Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/27/2018 20 5 25 #06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Quat Sanitizer @ 200 ppm
Ware wash @ 75 ppm chlorine

Pico de gallo, prep top, 40 F
Shredded cheese, prep top, 40 F
Refried beans, steam table, 171 F
Shrimp, 2-door reach-in 40 F
Rice, steam table, 130-133 F
Pico de gallo, walk-in, 42 F
Sour cream, walk-in 43 F

REPEAT #6. No hot water available in bathroom hand wash sink, All hand wash sinks must be stocked with warm water, soap, and paper towels.
Correction: A small water heater has been installed under sink, but is not functioning. This is a REPEAT violation. Repair sink to provide hot water within 1 week. Inspector will confirm.

#17. Rice in steam well at 130-133 F
Potentially hazardous foods must be held at 135 F and above.
Correction: Steam table adjusted, rice at 145-155 F at end of inspection.

#21. Multiple items in walk-in above 41 F (shredded lettuce at 43 F , Pico de gallo at 42 F , Sour cream @ 43 F).
Potentially hazardous foods must be held at 41 F and below when cold held.
Correction: Have manager adjust unit this evening (shift starts after inspection between 5-7). Repair if necessary, provide inspector with invoice if repair required.

#41. Test strips for Quat sanitizer unavailable.
Sanitizer concentration must be verified using test strips.
Correction: Obtain and use.

Note #16: Inform new employees that cooling is not permitted in this facility (medium risk category does not allow cooling to occur).

Added after inspection:
Returned to establishment 6/28/18. Hot water supply available to hand wash sink, test strips provided and cold hold walk-in adjusted. MC

Walmart #3850 - 5900 Littlerock Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 6/27/2018 0 0 0 Display cooler #1, ambient 40 degrees F
Display cooler #2, ambient 40 degrees F
Boston cream filling, walk in 36 degrees F
Quat sanitizer at 300 ppm

Note #41: Sanitizer bottles stored in adjacent room from main bakery prep area. Ensure employees are adequately sanitizing food contact surfaces.

No violations noted at time of inspection

Batdorf & Bronson Coffeehouse - 516 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 6/26/2018 0 0 0 All under counter, milk, 36-40 F OK
Taller 2-door cooler, Milk, <40 F OK
Curve glass cooler, Breakfast wrap, <41 F OK

Good, none noted.

Diamond Head Shave Ice - Mobile Unit / Centralia Commissary/Lu Hall Kitchen

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit - Shaved Ice Cart 6/22/2018 0 0 0 N/A
Good, none noted.

Note: When you add half & half, store in cooler, with thermometer in bag next to it.
Store on bagged ice, not on bare ice. (Or place inside bowl on bare ice).

Fred Meyer #659 - 555 Trosper Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 6/22/2018 5 0 5 #02- Food Worker Cards Current
Shredded cheese, walk-in/ reach-in, 41 F
Ambient, reach-in R 36 F
Ambient, Display cooler (middle) 39 F
Ambient, Display cooler, R 40 F
Ambient, Box display cooler, 40 F
Sanitizer @ 300 ppm QUAT

#2. Multiple food worker cards missing or expired. All employees must obtain valid FWC within 2 weeks of hire.
Correction: Increase frequency of FWC management system checks. Obtain valid FWC for all employees and email confirmation.

Reminder to staff, hand wash sink should ONLY be used for hand washing.
Espresso 6/22/2018 5 5 10 #02- Food Worker Cards Current
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Milk, 2-door reach-in R 38 F
1/2 & 1/2 2-door reach-in L 37 F
Milk, 1-door reach-in 38 F
Sanitizer @ 0 ppm QUAT

#41. Sanitizer concentration at 0 ppm QUAT.
Quat sanitizer must be maintained at a concentration of 200-400 ppm.
Correction: Contact Ecolab immediately to repair / adjust equipment.

#2. Multiple food worker cards missing or expired. All employees must obtain valid FWC within 2 weeks of hire.
Correction: Increase frequency of FWC management system checks.
Obtain valid FWC's for all employees and email confirmation.

Reminder, hand wash for full 20 seconds.
Meat Market 6/22/2018 5 0 5 #02- Food Worker Cards Current
Cooled shrimp, iced display cooler 37 F
Seafood salad, walk-in, 38 F
Ambient, dry aging room, 38 F
Ambient, Raw display case, R. 37 F
Ambient, Raw display case, L 39 F
Packaged steaks, large back walk-in 40 F
Sanitizer @ 200 ppm QUAT

#2. Multiple food worker cards missing or expired. All employees must obtain valid food worker card(s) within two weeks of hire.
Correction: Increase frequency of FWC management system checks. Obtain valid FWC's for all employees and email confirmation.

S J's Quick Stop - 4845 BLACK LAKE BELMORE RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 6/22/2018 0 0 0 Milk, dairy cooler, 38 F
Hot dogs, dairy cooler, 36 F

No violations observed at time of inspection.

Note: defrost mercantile freezer as needed, small amount of ice build up observed during inspection.

Sweet Dream Confections - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Cart 6/22/2018 0 0 0 1 can cream, (frozen), OK

Good, none noted.

Thank you for new hand wash set-up.

Far East - 218 4th Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/21/2018 0 5 5 #33- Potential Food Contamination Prevented
2-door TRUE, Milk, 38 F OK
Open top cooler, cabbage, 38 F OK

#33. 1/2 & 1/2 placed inside ice machine.
Corrected: put in cooler.

Note: The 2 short coolers (Danby-Stainless) and (Kenmore-White) are existing home style coolers no longer allowed. While temps are 38-40 F OK, you must only replace it with commercial , kitchen-Grade when they stop working.

Lucky Lunchbox, The - 500 LILLY RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 6/21/2018 0 5 5 #34- Wiping Cloths Properly Used, Stored
Sliced tomatoes, top of prep, 39 F
Milk, fridge Under counter, 34 F
Foods, 2-door ATOSA, 35 F
Rice and Mushroom soup, 179 F
Biscuit gravy, 183 F

#34. Chlorine contact sanitizer at too low strength (nearly Zero). At all times prepare sanitizer to 50 ppm. Use test paper. Chlorine supply found to be defective. Disposed and re-made solution with new supply.

Albertson's Food Center #407 - 701 Trosper Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Produce Cutting Area 6/21/2018 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Cut melon cups, walk in 38 degrees F
Cut melon cups, display cooler 41 degrees F
Display cooler, ambient 38-40 degrees F
Sanitizer at 300-400 ppm Quat

#48: Water leaking from ceiling next to overhead light. All facilities must be maintained to prevent possible contamination during preparation and storage.

Mouse Trap, The - 203 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/21/2018 0 0 0 Soup on warmer, 169 F OK
Cheese cases, (2) 41 F minimum, OK

Good, none noted.

Note: Owner has added "Take and Bake" labeled & wrapped pizza. Assembly and ingredient prep done at commissary per owner, as required.

State & Central - 1415 STATE AVE NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/20/2018 0 3 3 #39- Single-Use and Single-Service Articles Properly Stored, Used
Soup, steam warmer, 164 F OK
Sliced tomatoes, open top cooler, 40 F OK
Blanched fries, walk-in , 37 F OK

#39. In back room, back packs, clean laundry bags stored on top of flour sacks and wax paper.
Correction: Moved.

Note: #1 Bar paper towel roll needs a pedestal to keep it above wet counter.

Note: #2. Pipe holding beer taps is rusted; use paint / sealant after removing rust.

Capitol Lake Grocery - 511 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/20/2018 10 0 10 #06- Adequate Handwashing Facilities
Milk, walk-in cooler, 39 F OK
Sandwiches, 3-door "Pepsi" merchandiser, 39 F OK

REPEAT #6: Install paper towel roller in employee-only restroom. Cloth towels not allowed. Do this within one week.

Lucky 7 Food Store - 1026 East Fourth Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/20/2018 10 0 10 #06- Adequate Handwashing Facilities
Hot Dogs, 1-door cooler, 39 F OK
Gallon milk, walk-in cooler, 38 F OK

#6. No paper towels near hand sink outside toilet.
Correction: Replace paper towels.

Subway - 1050 Plum Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/20/2018 0 0 0 Meatball sauce, warmer, 171 F OK
Walk-in cooler, sliced beef, 40 F max OK
Tuna, open-top cooler, 36 F OK

Good, none noted.

Notes:
1. clean lid of ice machine from leak above.
2. open-top cooler to be serviced; may be slightly warm ( 35-42 F).
3. Soap for hand sink (scullery) low- Refill.

Albertson's Food Center #407 - 701 Trosper Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 6/20/2018 5 0 5 #21- Proper Cold Holding Temperatures
Shredded cheese, walk in 40 degrees F
Ambient, display cooler 43-44 degrees F
Quat sanitizer at 300 ppm

#21: Ambient air temperature in display case at 43-44 degrees F. All PHF's must be held at 41 degrees F or below. Correction: adjust or repair unit as soon as possible (only PHF in cooler is cheesecake, store in walk in unit).

Note #48: Work order currently in for floors to be cleaned in bakery area. Missing floor tiles in front of ovens should be addressed with repair company, PIC at that time, or it will become a repeat violation. Floor surfaces must be easily cleanable (ovens 3 comp sink area).
Grocery Stores and Confectioneries 6/20/2018 10 5 15 #21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
Dairy cooler, ambient 40 degrees F
Egg cooler, ambient 41 degrees F
Dairy yogurt case, ambient 37 degrees F
Meat case, ambient 36 degrees F
Crab dip, meat case 39 degrees F
Shredded cheese, cheese case 41 degrees F
Cut greens (3 bags) produce display, 46-48 degrees F
Tofu, produce cooler 40 degrees F
Water (bottled), front check out merch w/dairy 39 degrees F
American cheese, grab & go 41 degrees F

#21: Multiple items (various bagged cut greens) between 46-48 degrees F in open produce display cooler. PHF's must be held at 41 degrees F or below. Correction: Middle section of display case identified as problem area. Work order for repair and/or adjustment must be called in as soon as possible. Until repaired, decrease volume of bagged greens stocked to facilitate more efficient air flow. Provide copy of work order to inspector upon completion.

#33: Bleach and laundry detergent observed stored over ready to eat crackers in dry back storage area. Food must be protected from contamination during storage. Corrected: bleach and detergent moved out of food area.
Meat Market 6/20/2018 0 0 0 Cold case, display ambient 37 degrees F
Shrimp, cold case 36 degrees F
Crab dip, cold case 37 degrees F
Crab dip, walk in 35 degrees F
Packaged steaks, walk in (slicing area), 40 degrees F

No violations noted at time of inspection.
Deli 6/20/2018 55 0 55 #02- Food Worker Cards Current
#16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
Quat sanitizer 300 ppm
Baked chicken, hot case 119-156 degrees F
Fried chicken, hot case 150 degrees F
Potato salad, cold case 38 degrees F
Cooled chicken, walk in 37 degrees F
Ambient, bullet cooler 38-40 degrees F
Whole chicken, grab n go 168 degrees F

#2: One food worker card in deli missing. Correction: obtain and provide confirmation.

#16: Fried chicken cooling on speed rack trays in walk in mounded, 4 inches. Cooked foods must be cooled using an approved method. Correction: Tray or chicken had cooled over night, product voluntarily discarded. Discussed proper cooling methods with staff and PIC.

#17: Baked chicken in hot case between 119-156 degrees F. PHF's must be held at 135 degrees F or above. Corrected: baked chicken was cooled at 9:30 (within 2 hours) so product was reheated to 165 degrees F. All other items in hot case temped 134 degrees F and above. Examine hot case for malfunctioning heat elements over middle pan and monitor that product temperature frequently.

Note #37: Utensils stored in room temperature water, but are washed, rinsed and sanitized every 4 hours.

Re-inspection required.

Re-Inspection:

Re-InspectionDate: Jul 10, 2018 Results: Thank you for correcting all violations noted on previous inspection.

#2: All Food Worker Cards now up to date and valid.
#16: Fried chicken cooling on speed racks in walk-in at less than 2".
#17: Baked chicken in hot case between 156-167 degrees F

Starbucks #381 - 550 Capitol Way S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 6/20/2018 0 0 0 Sandwich with meat, customer cooler, 38 F
All gallon milk all low-boy coolers 40 F max OK

NOTE: #29. White tall 2-door cooler is cold, 40 F, The electronic gauge read 22 F, 18 F too low.
1. Tape over wrong gauge so workers aren't confused.

Sushi Kyo - 1908 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/19/2018 5 0 5 #02- Food Worker Cards Current
2-door under counter, fish, 39 F OK
Open top display case, shrimp, 42 F (OK, just loaded).

#2. Current worker (male) has no current Food Worker Card. "Serve-Safe" current certification does not substitute for food worker card.
Obtain by July 3, 2018.

Note: Cream cheese, salmon in home-style (under counter) is 40 F.
Correction: moved to commercial 2-door cooler.
Only cucumbers, carrots in home-style cooler.

Taqueria La Esquinita II - 430 Legion Way SE - commissary

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 6/16/2018 25 7 32 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#50- Posting of Permit; Mobile Establishment Name Easily Visible
Shredded cheese, prep top, 57 F
Pico de gallo, prep top, 58 F
Lettuce, prep top, 61 F
Cheese, reach-in 1 door, 54 F
Cubed steaks, 1-door merch. 43 F
Refried beans, steam well, 151 F

#2. One food worker card missing. ( only 2 employees on staff). All employees must obtain valid FWC within 2 weeks of hire.
Correction: Obtain and provide confirmation within 2 weeks.

#6. Sanitizer bucket in hand wash sink.
Hand wash sink must be used ONLY for hand washing.
Corrected: Bucket moved, discussed HWS with PIC

REPEAT #21: Multiple items on prep top above 41 F ( 57-61 F ).
Pico de gallo, sliced tomatoes, shredded cheese, cooked veggies, and shredded lettuce all 57-61 F.
All potentially hazardous foods must be held at 41 F and below.
Correction/ Corrected: All out of temp PHF's voluntarily discarded. Truck was stocked at 8 am this morning, arrived at location and generator was not working. Generator functional for 30 min at time of inspection. All foods > 55 F were discarded.

#41. Sanitizer bucket at >200 ppm chlorine. Chlorine sanitizer must be maintained at 50-100 ppm.
Corrected: Sanitizer refreshed, tested at 100 ppm.

#50. Mobile food unit permit not posted. All mobile food units must post permit in a way that is easily viewable by customers.
Correction: post permit on unit immediately.

RE-INSPECTION REQUIRED:
Note: Re-inspection will occur in 10 business days, at that time ALL violations must be corrected. Significant repeat cold holding violations Prep top and reach-in unit need repair or replacement.

Taqueria La Esquinita I - 430 LEGION WAY SE - commissary

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 6/16/2018 0 7 7 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#50- Posting of Permit; Mobile Establishment Name Easily Visible
Sour cream, prep top, 36 F
Shredded cheese, prep top, 41 F
Cubed steak, 2-door reach-in, #1 40 F
Sliced veggie mix, 2 door reach-in, #2 38 F
Sliced ham, 2 door reach-in #2, 37 F
Refried beans, hot hold steam table, 147 F

#41. Sani-bucket at > 200 ppm chlorine.
Chlorine sanitizer must be at a concentration between 50-100 ppm.
Corrected: Sanitizer refreshed and tested at 100 ppm

#50. Permit not posted on mobile unit.
Permits for mobile food units must be posted in a manner easily visible to customers during operation.
Corrected: Permit moved to order window.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 6/15/2018 0 0 0 1/2 gallon chocolate milk, walk-in, 38 F OK
Creamer, creamer dispenser (2)- 40 F max OK

Good, none noted.
Food Service Establishment 6/15/2018 0 0 0 Taquitos on roller, min 138 F , OK
Polish Dog, on roller, 147 F OK
Diced tomato, 40 F OK
Open sandwich case, 40 F max OK

Good, none noted.

Charley's Grilled Subs - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/15/2018 15 0 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Tomatoes, sliced, L prep top, 41 F
Sliced cheese, prep top L, 41 F
Shredded lettuce, L prep (in middle, 55 F
Ambient, 2-door reach-in, 36 F
Tomatoes, 2-door reach-in, 36 F
Veggie mix, 1-door reach-in, 40 F
Nacho cheese, steam well, 138 F

#2. Four food worker cards missing. All employees must have valid FWC within 2 weeks of hire.
Correction: Obtain and provide confirmation within 2 weeks.

#21. Lettuce (shredded) in L side prep top at 55 F and 44 F. Potentially hazardous foods must be held at 41 F and below.
Corrected: 55 F lettuce voluntarily discarded. After prepping produce, store in walk-in to chill before moving to prep top. Monitor temps and adjust if needed.

Handy Mart - 2010 DIVISION ST NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 6/15/2018 0 0 0 Walk-in cooler, with eggs and mil, ambient, 36 F

No violations observed at time of inspection.

Note: Discussed food storage and rodent prevention.
Deli 6/15/2018 10 0 10 #02- Food Worker Cards Current
#14- Raw Meats Away from RTE Food; Species Separated
no hot hold items.
Ambient, TRUE display cooler, 35 F

#2. 2 food worker cards missing.
All employees must obtain valid FWC within 2 weeks of hire.
Correction: Obtain and provide confirmation to inspector via email or phone within 2 weeks. Discussed using library computers to access on line version , or taking in person class.

#14. Raw shell eggs stored over ready to eat (RTE) salads and beverages.
Raw proteins must be stored below and away from RTE foods to prevent cross-contamination.
Corrected: Eggs moved to bottom shelf.

Note: Not currently hot holding any food items. When that begins, make sure to maintain adequate sanitizer (In red buckets) and verify concentration with test strips. Wiping cloths must stay in buckets when not in use.

No food prep occurring during time of inspection.

Thank you for addressing items mentioned in pre-opening inspection ( 3-compartment sink indirect drain and separation of chemicals & food in display areas).

Press NW - 415 CAPITOL WAY N

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/15/2018 10 0 10 #21- Proper Cold Holding Temperatures
Breakfast: hot items (like hot cereal, scr. eggs) 147-160 F OK
Breakfast cold / iced items, (HB, Eggs, fruit mix) all 35-40 F

#21. Under counter cooler near bar convection oven, foods (like 1/2 tomato, packaged soup, cut salad, hummus) are 51 F.
41 F is maximum.
Correction: Perishables removed; Do Not Use until serviced and 41 F attained.

#21. In bar drink open-top cooler (below curved glass), "Naked Juice" with "keep refrigerated" is 52 F.
Correction: Also removed to working cooler. Do not use until serviced.

Note: Take #10 gravy out of can IMMEDIATELY- opened can in cooler.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 6/14/2018 15 0 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Ground beef, 167 F OK
Walk-in cooler, Cheese, 40 F OK
Yogurt, Customer case, 35 F OK
Espresso stand, cooler 40 F MAX, OK

#2. One worker has on-line card issued by private firm in Texas. Only Washington State Cards are acceptable.
Obtain and copy card by June 28, 2018.

#21. 1/2 & 1/2 self-serve 56 F. The maximum is 41 F.
Correction: Discarded, refilled.

Wally's Sandwich Bar - 2106 Harrison Avenue SW Suite B-13

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/14/2018 10 5 15 #06- Adequate Handwashing Facilities
#31- Food Properly Labeled
Sani-bucket @ 50 ppm chlorine.

Tomatoes, prep top, 36 F
Chicken, 3-door reach-in, 38 F
Au Jus, steam well, 164 F
Tomatoes, 2-door upright reach-in, 36 F
Potato salad, merchandiser, 36 F

#6. Sanitizer bucket being filled in hand wash sink upon entering facility. Hand wash sinks may not be used for any other purpose than hand washing.
Correction:
Discussed with PIC bucket moved, procedure changed.

REPEAT #31: Potato salad in merchandiser unlabeled.
Packaged food must be labeled with common name, ingredients, contents, manufacturer and allergen information. Create label and email inspector a copy as soon as possible. This is a repeat violations from 6/28/17 inspection.

Ensure hand washing occurs for 20 seconds, every time.

Walgreens #05571 - 1510 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/14/2018 0 0 0 Bacon, dairy cooler, 36 F

No violations observed at time of inspection.

Note: 2 expired cans of infant formula pulled and 5 damaged canned food items pulled from displays. Monitor infant formula expiration dates and pull when necessary.

Sea Blossom Seafoods - 700 CAPITOL WAY N

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Market Stall) 6/14/2018 0 0 0 Smoked fish, iced display, 40 F OK
White fish, iced display, 38 F OK

Good, none noted.

Pints & Quarts Pub - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/14/2018 35 12 47 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Sani-bucket @ 300 ppm QUAT

Tarter sauce, salad prep top, 42 F
Aoli, salad prep reach-in, 42 F
Sour cream, cook-line prep top, 47 F
Coleslaw, cook-line prep top, 49 F
Shredded lettuce, L cook-line prep top, 55 F
Sliced ham, cook-line prep reach-in, L, 39 F
Marinara sauce, steam well 138 F
Cheese sauce, steam well, 141 F
Salsa, Home style fridge, 45 F
Tarter sauce, Home style fridge, 44 F
1/2 & 1/2 , bar merchandiser, 38 F
cooled chili, walk-in, 38 F
Cooled chicken thighs 2-door reach-in 43 F
Burger, cook temp, 168-181 F


#16. cooked bacon cooling in walk-in in 6" pan at 45-67 F. Cooked foods must be cooled using an approved method, (i.e. 2" shallow pan).

REPEAT #21: Multiple foods above 41 F in home style fridge, cook-line prep top (right side), reach-in (right side), cook-line prep top (left side), and two door reach-in. Shredded lettuce at 55 F was voluntarily discarded, all other foods either moved to walk-in or units adjusted. All potentially hazardous foods must be held at 41 F and below.
Correction: Out of temperature foods were moved to walk-in and exchanged for fresh items. All units turned down during inspection. Repair company called during inspection. Provide inspector with invoice, work order or confirmation via email or phone call when units are repaired. Temp frequently to verify throughout the day.

REPEAT #41: Kitchen and bar ware wash machines both at < 50 ppm chlorine. Chlorine sanitizer must be maintained between 50-100 ppm.
Correction: Repair company (Ecolab) contacted during inspection; Provide inspector with work order

REPEAT #42: Inside of ice machine observed with mold growing on inside grooves. Food contact surfaces must be clean and maintained.
Correction: Increase cleaning and sanitizing frequency.

REPEAT #48: Bar hand wash sink does not have hand wash sign. All hand wash sinks must have a clearly posted sign or poster notifying employees to wash hands.
Correction: Post sign at hand wash sink, and keep there at all times.

Note: #6. Repair paper towel holder at bar hand wash sink so paper towels are more readily available.

Provide confirmation via phone or email TODAY on cold hold unit repairs, adequate cold hold temperatures, and ware wash sanitizer concentration. Contact information provided.


Added after inspection:
6/14/18 4:38 PM, Ryan reported that all units previously out of temp were back in.
L side prep top foods at 41 F , 40 F 40 F
Prep top middle, shredded cheese at 40 F, tomatoes at 39 F
2-door reach-in , sour cream @ 40 F olives @ 39 F
Home style fridge, salsa @ 39 F

6/15/18 2:26 PM- Ryan reported both bar and kitchen dishwashers were repaired by ECOLAB and most recent concentration for both was 100 ppm Chlorine.

Fresh Taste Cafe #2 - 212 MAPLE PARK AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Espresso 6/14/2018 0 0 0 True 2-door cooler, yogurt, <39 F OK

Gallon milk, under counter cooler, 39 F OK

Good, none noted.

Arco AM/PM 7063 - 1725 EVERGREEN PARK DR SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 6/14/2018 0 0 0 QUAT sanitizer @ 200 ppm

Corn dog, hot case #1. 150 F
Hot dog, hot case #2. 180 F
Hot dog, sliding door merch, 38 F
Walk-in cooler, ambient, 36 F
Salsa, condiment prep table, 38 F
Shredded lettuce, condiment reach-in, 41 F
Cheese sticks, fresh display, 38 F
Cut melon cup, bullet display case, 41 F

No violations observed at time of inspection.
Food Establishement 6/14/2018 0 0 0 Walk-in cooler, with milk, ambient, 36 F

No violations observed at time of inspection.

Reviewed / discussed pest control with PIC

Lu Hall Kitchen - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/14/2018 0 0 0 Good, none noted

Note: Not in operation at this time; cooler off, empty.
Thank you for larger water heater. 80+ gallons now.

Buffalo Wild Wings - 1614 BLACK LAKE BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/13/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Kitchen sani-bucket(s) 200 ppm QUAT
Bar sani-bucket @ 300 ppm QUAT
Ware wash 25 ppm Chlorine
Kitchen ware wash 166 F

Ranch dressing, Expo station reach-in, 39 F
Ranch dressing, to go area 2-door reach-in 38 F
Salsa (pico), walk-in cooler, 38 F
Burger patty, cook temp, 171 F -180 F
Chili, Steam table, 200 F
Sliced tomatoes, cook line prep top, 38 F

#41. Bar ware wash machine tested at 25 ppm chlorine. Chlorine sanitizer solution must be maintained between 50-100 ppm.
Correction: contact Ecolab for service / adjustment as soon as possible.

Note: #17. Wings in new to go warmer unit between 135-136 F. Unit turned up during inspection.

Ecolab contacted about ware wash machine during inspection.

IHOP #1732 - 1520 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/13/2018 50 3 53 #16- Proper Cooling Procedures
#17- Proper Hot Holding Temperatures
#37- In-use Utensils Properly Stored
Sani bucket at 300 ppm Quat
Warewash at 50 ppm
Beef burger, cook temps 170 degrees F
Mashed potatoes, 2 door stocked reach in 41 degrees F
Liquid egg, 1 door reach in 37 degrees F
Milk, server line reach in 37 degrees F
Sliced tomatoes, cook line prep top 38 degrees F
Soup, server line steam well 181 degrees

REPEAT #16: Mashed potatoes in walk in, cooking, covered at 135 degrees F at 2" cooling must be conducted using an approved method (uncovered in 2" pan).
Corrected: item had been placed in walk in just a few minutes prior to inspection (still steaming). Lid removed and allowed to continue cooling. Will provide cooling hand out this week.

REPEAT #17: Cooked sausages being hot held on grill between 110-136 degrees F. PHF's must be maintained at 135 degrees F or above. Corrected: Product at 110 degrees F voluntarily discarded. Sausages placed in metal container with lid on grill. Take temperatures frequently to ensure proper temperature is maintained using this container method.

#37: Ice cream scoop store din dip well in water at 104 degrees F. Utensils washed every 24 hours. In use utensils must either be maintained below 41 degrees F or 135 degrees F or above, or be washed, rinsed & sanitized every 4 hours.

Re-inspection required.

Re-Inspection:

Re-InspectionDate: Jun 27, 2018 Results: Re-inspection from 6/13/18 inspection:


#16. No items observed cooling during inspection. Discussed process with PIC and employees. Cooling handouts provide after last inspection posted, PIC ran through cooling training 1 practice with staff.

#17. Sausages observed during cooking process-hot hold pan observed on cook top (for hot holding) with lid available. Discussed practices with employees. Sausages are hot hold in pan, with lid in 2 vertical rows. Items are temped throughout hot holding.

#37. Ice cream scoop stored under running water. Order for hot water well for scoop (water will be held at 135 F, and changed every 4 hrs.) is in process.

All violations from previous inspection have been addressed, thank you! Facility has also undergone significant cleaning and organizing since last inspection. Keep up the great work.

Miss Moffett's Mystical Cupcakes - 625 BLACK LAKE BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Outlet for baked goods 6/13/2018 5 0 5 #02- Food Worker Cards Current
Ambient, 1-door merchandiser, 41 F
Ambient, 2-door merchandiser, 45 F

#2. Three food worker cards expired. All employees must obtain and maintain active food worker cards within 2 weeks of hire.
Correction: Obtain and email confirmation to inspector (contact info provided).

NOTE: #21. 2 door merchandiser cooler at 45 F. No potentially hazardous foods are stored in this cooler. If any PHF's are to be stored in unit, cold hold temperature must reach 41 F and below. Recommended that unit be adjusted to reach 41 F or below.

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 6/12/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Ambient, walk-in cooler, 40 F
Sanitizer, <100 ppm QUAT
Warewash, 171 F

#41. Quat test strips unavailable at time of inspection. Sanitizer test strips must be available and used to verify concentration.
Correction: Obtain and use. Sanitizer tested at <100 ppm QUAT, facility currently using tablets that dissolve slowly. Suggested making buckets first thing when opening, or switching to a liquid sanitizer.

West Side Food Mart - 1802 Harrison Avenue NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/12/2018 0 0 0 Ambient, 1-door merchandiser with cheese and milk, 39 F
Ambient, 2-door merchandiser with sour cream and eggs, 38 F

No violations observed at time of inspection.

Note: When re-stocking display coolers, bottled beverages should be stored away from clearing products to prevent possible contamination.

Note: Name changed to West Side Food Mart, no owner change.

McDonald's - 520 SE SLEATER KINNEY RD

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/12/2018 10 0 10 #06- Adequate Handwashing Facilities
Large Hamburger, cooked, 155-196 F
Grilled Chicken, Hot hold, 159 F
Fish fillet, Hot hold, 147 F
Sliced tomatoes, cold hold, 39 F
Chopped lettuce, cold hold, 40 F
Contact sanitizer, 50 ppm chlorine
Dish machine sanitizer, 50 ppm chlorine

#6. Hand wash sink by 3 compartment sink had no soap in dispenser. Tall dust pan stored in front of this sink as well, along with large garbage barrel. Towels barrels stored in front of hand sink behind prep area / grills.
Keep hand sinks supplied and clear accessible at all times. Post an instructional sign at grill sink.
(Corrected). CDI

Costco Wholesale - 5500 Littlerock Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Bakery 6/12/2018 10 0 10 #06- Adequate Handwashing Facilities
Strawberries, walk-in cooler, 38 F
Front cooler, ambient, 40 F
Sani-bucket @ 200 ppm QUAT
Ware wash @ 169 F

#6. Hand wash sink out of paper towels at start of inspection. All hand wash sinks must be stocked with warm water, soap and paper towels.
Corrected: Paper towels replaced during inspection.

Note: Ensure all employees wash hands after changing tasks.

Discussed recent complaints regarding dripping cake display case. The issue has been addressed and a new model is scheduled to arrive in 3 weeks. Please provide inspector with model information when it is installed.

Front cooler currently dripping in rear, using towels to collect water until new equipment arrives. Continue to monitor temperatures.

Arby's #1866 - 2528 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/12/2018 5 0 5 #21- Proper Cold Holding Temperatures
Sanitizer bucket @ 300 ppm
Roast beef, hot hold slicer, 159 F
Roast beef, prep top, cold hold, 44 F
Shredded lettuce, prep top, 40 F
Salad mix, walk-in, 39 F
Salad (pre-made)- beverage air, 40 F
Milk shake mix, milkshake machine, 32 F
Chicken strip, fried hot hold, 171 F

#21. Roast beef slices in prep top at 44 F, staff must continue to rotate items in that area to walk-in to maintain temperatures < 41 F. Potentially hazardous foods must be held at 41 F and below.
Corrected: Roast beef moved to freezer to chill. Unit cannot be turned down anymore. if unit cannot maintain temps it should be repaired / replaced.

Note: #26. Currently hot holding roasts overnight in alto sham. Inspected automatic computerized temperature logs during inspection.

Day & Night Grocery - 2007 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/12/2018 10 15 25 #14- Raw Meats Away from RTE Food; Species Separated
#21- Proper Cold Holding Temperatures
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#44- Plumbing Properly Sized, Installed, and Maintained
Ambient, walk-in cooler, 44 F
Burritos, 2-door TRUE merchandiser 41 F

REPEAT #14: Raw shell eggs stored over ready to eat beverages in walk-in cooler. All raw animal protein must be stored below and away from RTE foods to prevent contamination.
Corrected: Eggs moved.

#21. Ambient temperature in walk-in cooler at 44 F. (milk, eggs stored here). Potentially hazardous foods must be held at 41 F and below.
Correction: Unit turned down during inspection. Monitor ambient temps with interior thermometers.

REPEAT #44: Backflow device on soda fountain still not installed. Per March 10th 2017 approval letter, backflow must be installed.
Correction: Contact local company for installation & testing. Inspector will drop off information this week.

REPEAT #41: 3 compartment sink still not indirectly drained (per approval letter).
Correction: Shorten drain pipe to 1" above floor.

#32. Rodent droppings observed in cabinet under soda fountain on both shelves.
Pests and rodents must be controlled, and not present.
Correction: Clean area and increase number of traps in facility, contact pest management company if needed.

Dairy Queen - 4545 Yelm Hwy SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 6/11/2018 5 3 8 #02- Food Worker Cards Current
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
Large burgers- cooked, 155-167 F
Small burgers- cooked, 155-164 F
Chicken crisps, hot hold, 157 F
Chili, hot hold, 161 F
Contact sanitizer, 200-300 ppm quat.

#38. Large ice scoop stored directly on top of ice machine. Store in a container that can be cleaned and sanitized Or in a holder.

#2. 2 employees with expired FW cards. Obtain renewed cards within 2 weeks.

Well maintained facility.

Avenue Espresso - 670 Trosper Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 6/8/2018 5 0 5 #21- Proper Cold Holding Temperatures
Milk, (in process) 1-door reach-in silver king, 43 F
Milk (not in process), 1-door reach-in sliver king, 42 F
Ambient, 2-door TRUE, 33 F
Burrito, 2-door TRUE, 38 F
Sani-bucket @ 100 ppm.

#21. Both in process and un-opened milk above 41 F. Potentially hazardous foods must be held at 41 F and below.
Correction: Turn down unit and continue temping food items to verify temperatures.

Note: currently serving cold held burritos from Elise's Catering.

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 6/8/2018 5 5 10 #21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Pepperoni, pizza prep top (middle) S, 38 F
Shredded mozzarella, pizza prep top, 38 F
Shredded parmesan, pizza prep top, 44 F
Cooled chicken, 4 door reach-in R side, 44 F
Spinach, 2 door reach-in, 40 F
Cooled sausage, walk-in, 38 F

#21. Multiple items in right side of 4 door reach-in at 44 F. Potentially hazardous foods must be held at 41 F and below.
After temping multiple items, it was determined that the taller containers were blocking the fan / air output in middle of unit. Taller containers moved away from fans, unit turned up.
Corrected: turned unit up and moved taller items. Monitor temperatures frequently.

#41. Sanitizer in 3-comp sink and sani-buckets (both fresh) at 100 ppm QUAT.
Quat sanitizer must be at a concentration between 150-400 ppm.
Correction: Contact your sanitizer company (SSDC) to have sanitizer concentrations adjusted as soon as possible. Verify corrected concentrations with test strips.

Octapas Cafe' - 414 4th Ave SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/8/2018 15 0 15 #21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
Soup in warmer, 166 F OK
("Left") open top cooler in kitchen, 40 F max all-ok
Espresso-milk, 38 F OK

#21. In "right hand" open top cooler, containers stacked on top of cooler inside are 50-51 F. (cut tomato, cut salad in bowl). The maximum is 41 F. This cooler on top not made for stacking.
Correction: Moved to lower.

#23. Per the cook, the cauliflower steak on menu is fully cooked, but the oysters served per order, can be rare, is on the menu. I will send page with required "Customer Advisory" language. Put on menu.

Olympia Seafood Company - 411 Columbia Street NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/8/2018 5 0 5 #02- Food Worker Cards Current
Counter glass case cooler, All 35 F Ok
Walk-in, COD, 37 F OK
Chowder, 174 F OK

#2. One worker's card expired last month. Obtain copy of new card by June 22, 2018.

NOTE: #33. In glass display cooler, cooked items could be moved (small cooked shrimp, cooked crab meat) so raw foods (scallops) are not served over cooked foods.
Move the cooked foods back or to the side.

Phoebe's - 1800 COOPER POINT RD SW STE 13

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/8/2018 10 0 10 #06- Adequate Handwashing Facilities
Sani-bucket @ 300 ppm QUAT
Ware wash @ 171 F
Cream, three door reach-in, 37 F
Milk, 1-door espresso area reach-in, 36 F
Milk, 2-door reach-in, 40 F
Potato salad, display case, 39 F
Pasta salad, display case, 39 F
Clam chowder, steam well, 178 F

#6. Hand wash sink in decoration prep area with non functional mixing valve (only hot water available, at 140 F).
Hand wash sinks must be supplied with warm water, to allow a comfortable temperature for a 20 second hand wash, with functional mixing valve.
Correction: Adjust / repair sink so that cold water is available to prevent possible scalding during hand washing.

Pizza Hut / Wingstreet - 205 Kenyon Rd NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/8/2018 5 0 5 #21- Proper Cold Holding Temperatures
Warewash, 50 ppm chlorine
Sani bucket, 200 ppm Quat
Pizza, cook temp 180-191 degrees F
Shredded cheese, walk in 39 degrees F
Cooked sausage, pizza prep top middle, 40 degrees F
Diced tomatoes, pizza prep top, right 38 degrees F
Garlic bites dough, 2 door pizza prep reach in 40 degrees F
Marinara sauce, steam well, 161 degrees F
Shredded cheese, salad bar 45 degrees F
Ranch dressing, salad bar 45 degrees F

#21: Shredded cheese and ranch dressing at salad bar 45 degrees F. PHF's must be maintained at 41 degrees F and below. Ice added to salad bar to chill items out of temp. PIC will monitor temps throughout the night. Provide inspector with copy of work order when repairs occur.

Note #19: Currently using time as a control on both salad mixes at salad bar.

Spud's Produce Market - 2828 Capitol Blvd SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 6/8/2018 0 0 0 Tofu 2-door cooler, 36 F OK
Walk-in cooler, eggs, 41 F OK

Good, none noted.

Fred Meyer #00186 - 700 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/7/2018 45 0 45 #17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
Chicken pieces, walk in 38 degrees F
Pasta salad, display case 37 degrees F
Chicken cook, 165-195 degrees F
Contact sanitizer, 300 ppm Quat

#17: Various pieces of Fried Chicken in display case at 110-118 degrees F. Must be maintained at/above 135 degrees F. Remove these pieces to cool. Corrected.

#21: Chicken pieces prepped for repackaging at temps from 55-63 degrees F. These must be maintained at/below 41 degrees F. Minimize amount of product removed from cooler to expedite repacked product to be out of refrigeration no more than 30 minutes. Corrected all product move to cooler.

#26: Cleaning schedule of food slicers had not been documented for today and yesterday. Document per 4 hour food contact equipment.

T & C Mini Market - 927 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/7/2018 25 7 32 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
REPEAT #26: Like last year foods that are cooked and cooled (cold pizza, shrimp plate with noodles) are sold. your permit does not allow cooking and cooling. Discard these foods.

REPEAT #6: Counter hand sink blocked. Remove and keep sink unblocked.

REPEAT #41: 3rd sink compartment blocked, remove utensils.

REPEAT #48 Too much floor storage in kitchen, remove.

#2: No Food Worker Cards, obtain up to date copies.

You must discard cooked/cooled pizza and shrimp and noodle dishes. No cooking and cooling.

I will come back to verify these have been discarded, and the food worker cards have been found, and the hand wash sink has been unblocked, and the 3 compartment sink unblocked.

I will talk to owner about getting rid of clutter on the kitchen floor.
Grocery Stores and Confectioneries 6/7/2018 0 5 5 #33- Potential Food Contamination Prevented
Sandwich case, sandwiches 40 degrees F
Milk, gallon milk, 40 degrees F

#33: Box of onions and potatoes stored in grocery aisle. Place on shelf or 6" inches off ground/floor.

Note: you must discard cooked/cooked pizza and shrimp and noodle dishes. No cooking and cooling.

Papa John's - 408 CLEVELAND AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/7/2018 0 0 0 Customer 2-door, salads, 37 F OK
Walk-in cooler, diced chicken, 37 F OK
Make table, sausage, 39 F OK

Good, none noted.

Fred Meyer #00186 - 700 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Cheese Kiosk 6/7/2018 0 0 0 Cheeses, open display 38-40 degrees F
Vertical display, ambient 33 degrees F
Counter, 2 doors 33 & 34 degrees F
Contact sanitizer 300 ppm Quat

No violations noted at time of inspection

Brewery City Pizza - 2705 Limited Lane

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/7/2018 5 10 15 #21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Back of the house warewash 179 degrees F
Shredded cheese, 2 door reach in, prep top 40 degrees F
Sliced tomatoes, 2 door reach in 38 degrees F
Diced tomatoes, 2 door atoza 38 degrees F
Artichoke hearts, pizza prep top 43 degrees F
Shredded cheese, pizza prep top 40 degrees F
Cooled pasta, walk in 39 degrees F

#21: Artichoke harts in pizza prep top at 43 degrees F. PHF's must be held at 41 degrees F or below. Corrected: Artichoke hearts voluntarily discarded. Previously canned items taken from dry storage (room temp) should be chilled in pans in walk in prior to putting on prep line.

#33: Condensation from walk-in ceiling dripping into open (cooling) pan of pasta. Correction: Pan of pasta voluntarily discarded, maintenance was called during inspection and were inspecting/repairing unit at close of inspection.

#41: Sani buckets at >200 ppm chlorine. Correction: Sanitizer buckets diluted and tested at 100 ppm.

Applebee's - 2500 Capital Mall Drive SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/7/2018 10 5 15 #21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Warewash at 172 degrees F
Chicken breast cook temp 169-171 degrees F
French onion soup, steam well 191 degrees F
Spinach and artichoke dip, prep top left, 52 degrees F
Sliced tomatoes, prep top middle 36 degrees F
Diced tomatoes, prep top right 37 degrees F
Rice walk in 36 degrees F
Salad mix, cook line cold hold 37 degrees F

#21: Spinach and artichoke dip on left side of cook line prep top in 1/2 pan between 40-52 degrees F across product. Corrected: items stirred and taken to walk in to chill. Manager will call in work order for left side. All other cold hold units functioning very well. Provide inspector with copy of work order when complete, continue monitoring temperatures on that location.

#41: Multiple sanitizer buckets tested at 0 ppm Quat. Corrected: all sani buckets changed, tested at 200 ppm.

Note: Continue to verify all employees wash hands between changing tasks.

Pints Barn - 114 East E Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment and Tavern 6/7/2018 10 0 10 #21- Proper Cold Holding Temperatures
Soup, > 48 F both OK
Au jus in kitchen 173 F OK

#21. In walk-in cooler (near Door), cooled soups are 47 F. The maximum is 41 F.
Correction: Since 2014 cooler near door is a "Warm Spot" , don't store perishable foods there. Or Immediately consult with technician, curved "diverter" to direct air towards door one option. Immediately correct.

#21. In open top cooler, iced hot dogs 46 F.
Correction: 1. Swapped pan to metal, 2. Repair 3.Call me when fixed, and 41 F.

Frog Pond Grocery, Inc. - 2102 Capitol Way South

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 6/6/2018 0 3 3 #46- Toilet Facilities Properly Constructed, Supplied, Cleaned
Sandwiches, 2-door "BLUE" 38 F OK
Milk

#46. Toilet room door is NOT self-closing. Install 1) Spring hinge, 2) closer spring, or 3) closer arm.

Install paper towel (roller) for sink next to toilet room.
Install door closer and paper towel holder within 1 month.

ORLA Cafe/Student Store - 2400 15th Ave SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service 6/6/2018 10 0 10 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Milk, large home style cooler 39 degrees F

#21: All foods (including milk) in small home style cooler are 44 degrees F, air temp 54 degrees F in closed cooler. Corrected: will cool small amounts leftover milk (1/2 cup) in larger home style cooler only.

#2: One worker initial "E", no current food worker card found. Obtain a copy for file.

Note: Only commercially made, prepackaged foods (from frozen) sold. Students open package, place on paper plate to microwave (no bare hand contact). Only drinks are espresso and blended.

Note: Don't buy any more home style or dorm style coolers, only commercially if these need replacement. Extremely limited cooling (few ounces) in large cooler only.

Note: Wash blender in kitchen twice per day..

Subway - 4055 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/6/2018 0 7 7 #34- Wiping Cloths Properly Used, Stored
#49- Adequate Ventilation, Lighting; Designated Areas Used
Meatballs, steam table, 153 F
Chopped lettuce, 39 F
Diced Chicken, 38 F

#34. Quat sanitizer strength at or near zero. Must be maintained at 200-300 ppm. Use test strip paper to check regularly, say, hourly-
Corrected: Re-made.

#49. Lamp in freezer does not work. Replace within 5 days.

Domino's Pizza - 5401 CORPORATE CENTER LOOP SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/4/2018 0 0 0 Diced meats, lower prep, 37 F
Chicken Strips, walk-in cooler, 35 F
Open display case with sealed salads, 36 F Ambient
Dish washing and contact sanitizer at 200 ppm Quat.


Facility is well maintained.

Safeway #1503 - 520 Cleveland Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 6/1/2018 0 0 0 Milk, 1 door cooler, 41 degrees F
Milk, 2 door cooler, 40 degrees F

No violations noted at time of inspection.

Braganza Tea - 625 Black Lake Blvd #J16

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Specialty Drinks 6/1/2018 0 10 10 #34- Wiping Cloths Properly Used, Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Milk, beverage air, L 38 F
Coffee mix, beverage air, R, 39 F
Green tea mix, smoothie cooler, 40 F
Coffee milk tea mix, smoothie cooler, 40 F
Coffee mix, merchandiser TRUE, 39 F
Sani-bucket @ 50 ppm chlorine.

#34. Wiping cloth for front counter stored outside sanitizer bucket. Wiping cloths must be stored in sanitizer to maintain effectiveness. Storing cloths outside buckets allows bacterial growth.
Corrected: Discussed store protocol with employee, wiping cloth moved to bucket, will address with managers.

REPEAT#42: Mold growth on inside of ice machine. Repeat problem. Food contact surfaces must be maintained.
Correction: Wash rinse and sanitize after defrosting.


NOTE: #38 In use blenders must be washed rinsed and sanitized every 4 hours.

Great use of time as a control on boba.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2018 10 3 13 #21- Proper Cold Holding Temperatures
#39- Single-Use and Single-Service Articles Properly Stored, Used
Open top sandwich case, pickles 40 degrees F
Espresso under counter cooler, milk 40 degrees F
2 door True glass front, salad 38 degrees F
All refrigeration is 40 degrees F or below
Delivered soup, 163 degrees F

#21: Self service vacuum container of milk from breakfast was 62 degrees F. 41 degrees F is the maximum allowed. Correction: voluntarily discarded, another vacuum container used.

#39: In lunch room closet, plastic bowls, gloves in boxes stored directly on the floor. Find shelf space or pallet to elevate off floor 6".

Note: Some foods prepared at Taylor Ray's, Dept of Licensing.

Note: 2 temp log pages included, keep for owners future use.

Subway - 5900 Littlerock Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2018 30 5 35 #02- Food Worker Cards Current
#04- Hands Washed As Required
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sani-bucket 0 ppm Quat
Sink sanitizer 0 ppm Quat

Meatballs, steam well, 158 F
Sliced tomatoes, reach-in left side, 41 F
Olives, reach-in right side, 40 F
Tuna, prep top, 40 F
Shredded lettuce, prep top, 40 F
Meatballs, in mound, walk-in, 36 F

#2. PIC food worker card absent / expired, only employee in establishment at ime of inspection, recent hire in 2 weeks. Employees must obtain valid food worker card within 2 weeks of hire, PIC MUST have valid card. Especially when working alone, while training.
Correction: Obtain valid card and provide confirmation via email.

#4. Employee observed prepping sandwich, removing gloves, changing task and donning gloves to make a new sandwich, without washing hands.
Employees must wash hands when donning gloves after changing tasks.
Corrected: Employee directed to wash for 20 seconds and observed.

#41. Sani-bucket and sink sanitizer at 0 ppm Quat. Quat sanitizer must be maintained @ 150-400 ppm.
Corrected: Sani-bucket refreshed, sink drained and refilled, both tested at 300 ppm.

Note: meatballs are discarded at the end of the day.

Safeway #1503 - 520 Cleveland Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Produce Cut Room 6/1/2018 0 0 0 Blast chiller pans, 42 degrees F, ok, just shut off.

No violations noted at time of inspection.
Food Service Establishment - Deli 6/1/2018 0 5 5 #29- Adequate Equipment for Temperature Control
Hot case, wontons, 147 degrees F
Chicken fried, hot case, 152 degrees F
Large open top sandwich case, tomatoes, 34 degrees F

#29: Electronic small glass sandwich case thermometer not working. Corrected.

Note: New self serve wing bar temps all 145 degrees F minimum, ok. Follow procedure sheet regarding discards.

Note: No AFC Sushi yet.
Grocery Stores and Confectioneries 6/1/2018 0 0 0 Gallon milk, walk in milk cooler, 37 degrees F
Produce, walk in produce cooler, 36 degrees F
Hot dogs in produce/open cooler, 41 degrees F

No violations noted at time of inspection.

Pho Vy - 909 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2018 40 10 50 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#16. Large cuts of beef cooling together in plastic bag in 2-door merchandiser. Must cool solid foods spread out in open shallow pan.
Corrected.

#21. Bean sprouts other foods top of prep fridge at 46-51 F. Must be at 41 F or less. Lower temp setting, keep lid closed.

#32. Evidence of vector presence. Work with pest control contractors to remove vectors.

#42. Food slicer has raw meat residue. Clean and sanitize after use. Corrected.

#22. Obtain at least two food thermometers.

Emerald City Smoothie - 855 TROSPER RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2018 0 5 5 #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Sani-bucket @ 100 ppm Chlorine.

1 door merchandiser, ambient, 40 F
Almond milk, 2 door under counter fridge, 40 F
Mango, 2 door under counter fridge, 38 F

#42. Ice machine observed with build-up of mold on interior lip.
Food contact surfaces must be properly maintained and cleaned.
Correction: Wash, rinse, and sanitize after defrosting.

Note: #42 Blenders are being rinsed after each use, and washed, rinsed and sanitized at night.
In-use food contact surfaces MUST be washed, rinsed, and sanitized every 4 hours. Repeat issue.

Cinnabon - 625 BLACK LAKE BLVD SW Suite 9019

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2018 0 8 8 #34- Wiping Cloths Properly Used, Stored
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
Butter, 1-door TRUE reach-in, 37 F
Milk, 1-door Victory reach-in, 39 F
Iced coffee, beverage dispenser, 37 F
Sink sanitizer @ 75 ppm Chlorine.

#34. Sani-bucket sanitizer at 0 ppm chlorine. Chlorine sanitizer must be maintained between 50-100 ppm.
Corrected: Bucket refreshed from sink sanitizer, verified concentration at 75 ppm. Refresh every 2-4 hours.

#38. Roll dividers stored on splash guard of hand sink. Equipment / utensils must be stored in a way that prevents contamination.
Corrected: Dividers moved, washed, rinsed and sanitized.

Note: #37. In-use utensils must be washed , rinsed and sanitized every 4 hours.

Wetzel's Pretzels Mobile - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Unit 6/1/2018 25 5 30 #17- Proper Hot Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Wetzel Dog, hot case, (top) 140 F
Wetzel Dog Bites, hot case (bottom) 125 F
Beverage Air, Ambient, 38 F
Pepperoni and Cheese Pretzel, hot case, (bottom) 117 F

#17. Multiple items below 135 F in hot case. Bagel dog bites, at 125 F, pepperoni & cheese pretzels, at 117 F. All PHF's must be maintained at or above 135 F.
Corrected: PHF's voluntarily discarded. Unit will be adjusted by manager immediately. No PHF's can be stored on bottom shelf until unit is maintaining temperature.

#41. Sani-bucket at 0 ppm QUAT.
Sanitizer of adequate concentration must be available during prep / service.
Correction: Bucket must be refreshed and test strips used to verify concentration.

NOTE: #17. Discussed with manager Shiree, removing solid metal plate on top shelf of hot case to facilitate heat transfer from lamps to second shelf. Either remove this plate, or adjust unit to maintain temperature of food items at 135 F and above.

Safeway #1503 - 520 Cleveland Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 6/1/2018 0 3 3 #39- Single-Use and Single-Service Articles Properly Stored, Used
Cutting room, 52 degrees F
All meat in walk in cooler, 37 degrees F
Bacon, seafood, walk in 34 degrees F

#39: In cutting room opposite 3 comp sink, meat tray bag on floor. Will elevate above floor with milk crate.

Iron Rabbit - 2103 Harrison Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 6/1/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Polenta, cook line reach-in, R 35 F
Sliced tomatoes, prep top, R 38 F
Chopped romaine, cook line reach-in, L 38 F
Cab bisque, steam well, 185 F
Milk, bar walk-in, 38 F
Chopped romaine, walk-in, 38 F
Cooled rice, walk-in, 38 F

#41. Main dish washer @ 25 ppm chlorine. Ware wash sanitizer must be maintained at 50-100 ppm chlorine.
Correction: Adjust machine and verify concentration with test strips. Repair company contacted during inspection, please give me a call today after adjustment occurs.
41 cont. Multiple sanitizer buckets @ 0 ppm QUAT.
QUAT sanitizer concentration must be maintained between 150-400 ppm.

Corrected buckets all refreshed, tested at 300 ppm.

Note: #42. Always check interior lip of ice machine during wash, rinse and sanitize procedure.

Excellent cleaning of deli slicer in response to most recent inspection violation.

Added after inspection:
PIC left message at 1:48 indicating ware wash machine had been repaired (sanitizer had expired and was replaced). Concentration verified at 75 ppm per PIC.

Capital Daily Grind - 3900 Capital Mall Drive SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/30/2018 0 0 0 Whole milk, upright merchandizer, 39 F
Chai mix (liquid), home style fridge, 40 F
Sani-bucket, 50 ppm chlorine

No violations observed at time of inspection.

Note: Ware washing still occurring in hospital commercial kitchen. Please submit 2018 commissary agreement.

McDonald's - 1335 Cooper Point Rd SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/30/2018 0 0 0 3 Comp sink QUAT @ 300 ppm
Sani-bucket @ 100 ppm Chlorine

Chicken, cook temp, 187-191 F
Smoothie mix, drive through reach-in, 40 F
1 door prep refill reach-in Ambient, 32 F
Shredded cheese, 2 stack reach-in, 39 F
Front stack reach-in Ambient, 38 F
Fries, hot hold inset, 191 F
Beef patties, hot hold drawer, 165 F

No violations observed at time of inspection.

Note: #33. discussed storage of Canadian bacon (RTE) in same drawer as raw beef patties & shell eggs. Per corporate this practice is required, but contamination of RTE product is possible. Product moved to different cooler.

Location has not started par cooking of buttermilk chicken tenders yet.

Sonic - 1303 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 5/30/2018 10 0 10 #06- Adequate Handwashing Facilities
Sani-bucket @ 300 ppm QUAT.

Chili, steam table, 157 F
Burger, cook temp, 171-189 F
Cheese (shredded), condiment well, 40 F
Sliced tomatoes, prep top, 38 F
Hot dog, stacked 1 door reach-in, 38 F
Sliced tomatoes, walk-in, 38 F

#6. Hand wash sink closest to drive-in blocked by trash can and multiple brooms. Hand wash sinks must remain accessible at all times.
Corrected: Brooms and trash can removed.

NOTE: #42. All utensils / food contact surfaces must be washed, rinsed, and sanitized every 4 hours (this includes milk shake spindles).

Tugboat Annie's - 2100 West Bay Drive #3

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/30/2018 25 8 33 #19- No Room Temperature Storage
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#43- Nonfood-Contact Surfaces Maintained and Clean
Sani-bucket @ 200 ppm QUAT
Back of house ware wash @ 50 ppm Chlorine

Beef patty, cook temp, 171-189 F
Tarter sauce , 2 door under counter reach-in,40 F
Sliced tomatoes, front prep top, 40 F
Diced tomatoes, cook line prep top, 40 F
Cooked ribs, walk-in, 39 F
Clam chowder, steam well, 181 F

#19. Shredded cheese (previously left on counter) in reach-in at 66 F. Potentially hazardous foods must be maintained at 41 F and below.
Corrected: Cheese voluntarily discarded, will review rts policy with employees (manager).

#41. Bar ware wash machine @ 0 ppm chlorine. Sanitizer must be maintained at an adequate concentration (chlorine 50-100 ppm).
Correction: Contact Ecolab for service / repair immediately. Provide inspector with work order or invoice when complete and function / concentration is verified.

#43. Significant condensation on bottom of 2 door reach-in, Multiple floor tiles missing in cook line and dish pit area. Non-food contact surfaces must be maintained and cleaned.
Correction: 2-door reach-in is barely maintaining temperatures 41 F and below. Have unit serviced within 1 month of inspection-consider timeline for floor tile repairs. Not cleanable as is.

Note: #33. Packaged raw meats should not be stored on floor of walk-in, foods must be stored at least 6" off the floor, (currently on plastic trays on floor).

Panera Bread - 2525 CAPITAL MALL DR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/24/2018 10 3 13 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#43- Nonfood-Contact Surfaces Maintained and Clean
Sani-buckets 300 ppm quat
Ware wash 50 ppm Chlorine

Sliced tomatoes, salad prep front, 40 F
Sliced turkey, sandwich prep front, 40 F
Spinach, sandwich drawer, 44 F
Feta cheese, sandwich drawer, 45 F
Broccoli cheese soup, steam well, 192 F
Lettuce mix, crisper, 40 F
Tortolini, drive-up reach-in 41 F

#2. Two food worker cards missing. All employees must obtain a valid FWC within 2 weeks of hire.
Correction: Obtain and email confirmation within 2 weeks

#21. Several items in sandwich prep unit drawers above 41 F. PHF's must be maintained at 41 F and below
Corrected: Unit turned down / adjusted during inspection. Foods moved to walk-in.

#43. Area under salad and sandwich prep drawers observed with build-up and food debris. Non-food contact surfaces must be maintained and kept free of debris.
Corrected: Areas cleaned & wiped down during inspection.

NOTE#42. Discussed wash, rinse, and sanitize procedure for in-use blenders. Food contact surfaces must be washed, rinsed and sanitized every 4 hours.

Excellent hand washing and glove use observed during inspection.

Boulevard Tavern - 2221 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/24/2018 0 0 0 No items noted.

Dish machine sanitizing rinse at 50-100 ppm Chlorine.
Contact sanitizer in sink at 50 ppm Chlorine
FW cards ok.

McDonald's - 2430 93rd Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/23/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
10:1 Hamburger cook, 155-159 F
Chicken grill HH, 167 F
Shredded lettuce, 2-door, 38 F
Bagged lettuce walk-in, 39 F
Contact Sanitizer, 50 ppm Chlorine.

#41. Dishwashing sanitizer at >400 ppm quat. Must be 200-300 ppm. Have the dispenser unit serviced. Temporarily dilute with water and use test paper to maintain at proper concentration.

Walgreens #12453 - 702 TROSPER RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 5/22/2018 0 0 0 Milk, walk-in cooler, 39 F

No violations noted at time of inspection.

Note: Rear dumpster area could use more frequent cleaning/ clearing.

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 5/22/2018 15 0 15 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Ware wash sanitizer, 250 ppm QUAT

Shredded Cabbage, Walk-in cooler, 47 F
Peppers (cut), Walk-in cooler, 44 F
Fried rice, hot hold table, 155 F
Chow mein noodles, hot hold table, 171 F
Hot hold / steamed rice, hot hold cabinet, 152F
Beef, cold hold drawer, 38 F
Sani-bucket 200 ppm QUAT

#2. Two employees missing food worker cards.
Employees must obtain valid FWC within 2 weeks of hire.
Correction: Obtain and email inspector when complete, within 2 weeks.

#21. Multiple foods in walk-in above 41 F
PHF's must be maintained at 41 F & below.
Correction & corrected: Unit turned down during inspection.

Spoke with PIC (Joe) regarding catering events, at this time this Panda express location does not take or transport food to other locations. Large portions are made for the customer at time of order. If items have to be hot held until customer drives (usually only 10-15min) it is held in the Winsten hot hold cabinet.

*If off site catering-events never take place, consider removing your catering permit. You can contact me to do so.

Coffee Central - 6860 Capitol Boulevard SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 5/21/2018 0 0 0 Under counter milk fridge, 37 F
Sandwiches, salads, merchandiser, 39 F
Milk stock, homestyle fridge, 38 F

No items cited

Jack in the Box #8471 - 110 Trosper Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/21/2018 10 3 13 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#43- Nonfood-Contact Surfaces Maintained and Clean
Sausage patty, hot hold drawer, 170 F
Shredded lettuce, walk-in, 40 F
1/2 & 1/2, drive through reach-in, 40 F
Cheese, 1 door assembly prep top, 44 F
Shredded cheese, 1 door assembly reach-in, 40 F
Potato / pepper mix, 2 high cook line reach-in, 38 F
milkshake mix in machine, 38 F
Shredded lettuce, assembly prep top, 43 F
Quat sanibucket, 200 ppm



#2. Three food worker cars missing or expired. Employees must obtain valid FWC within 2 weeks of hire.
Correction: Obtain and provide verification to inspector within 2 weeks (contact provided).

#21. Cheese slices and shredded lettuce in assembly station prep top at 44 F and 43 F.
PHF's must be maintained at 41 F and below.
Correction: Items moved to walk-in cooler. Adjust unit to maintain prep top temperatures. Water from condenser unit dripping down onto bottom floor & collecting in unit. May be indicator of poor function.

#43. Assembly 1-door reach-in observed with food build up on door gaskets, water pooling on bottom, fairly significant food debris buildup in very back of unit. Non-food contact surfaces must be kept free of food residue and other debris.
Correction: Remove cold hold items & thoroughly clean unit.

Little Caesars - 704 TROSPER RD SW #122

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/21/2018 0 5 5 #34- Wiping Cloths Properly Used, Stored
Tomato sauce, pizza prep top, 38 F
Pepperoni, pizza prep top, 39 F
Sausage, 3 door reach-in, 36 F
Cheese, 3 door reach-in, 41 F
Pepperoni pizza, L hot box 143 F
Pepperoni pizza, R hot box 163 F
tomato sauce, walk-in, 38 F
Pepperoni pizza cook temp, 203 F

Quat sani-bucket 300 ppm

#34. No sanitizer buckets w/cloths set up, food prep was occurring during time of inspection.
Sanitizer buckets of adequate concentration must be available if food prep is occurring.
Correction: buckets set-up and tested.

Note: Back door must remain closed. Screen-in if AC / Ventilation not sufficient.

Mobil Gas #62512 - 701 TROSPER RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/21/2018 5 5 10 #02- Food Worker Cards Current
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Quat sani-bucket @ 200 ppm

Burrito, TRUE merchandiser, 41 F
Milk, Dairy cooler / Walk-in 34 F

REPEAT #2:. Multiple food worker cards missing, 1 expired.
Employees must obtain valid FWC within 2 weeks of hire.
Correction: Obtain cards and provide inspector with copies within 2 weeks.

REPEAT #42: Ice machine observed with pink / black / brown mold along front seam and side wall.
All food contact surfaces must be cleaned regularly. Increase cleaning frequency.

Note: Old, unused cups & lids by dumpster must be disposed of by next inspection ( Please discard as soon as possible).

Note: No hot items being made / held at this time.

Grocery 5/21/2018 0 0 0 F'real machine, ambient, 10 F
Milk, dairy walk-in cooler, 34 F

No violations observed at time of inspection.

Pizza Hut #028295 - 5765 LITTLEROCK RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 5/21/2018 10 0 10 #21- Proper Cold Holding Temperatures
Sani bucket quat, 300 ppm
Chlorine ware wash 50 ppm

Pepperoni, pizza prep top, 38 F
Diced tomatoes, pizza prep top, 36 F
Tomato sauce, pizza prep top, 38 F Rotini noodles, walk-in, 45 F
Sausage mix, walk-in, 49 F
Pizza meat balls, walk-in, 37 F

#21. Sausage mix in walk-in at 49 F, Rotini noodles at 45 F (may have been rinsed and or in process). Sausage mix, could not determine (per PIC) if recently in process. PHF's must be maintained at 41 F and below.
Corrected: lids of containers (both) removed so product could chill. Walk-in maintaining adequate temperatures.



This page last updated: 04/29/17