Environmental Health
Food Safety



Food Safety - Inspections Lookup





Marie Bed and Breakfast, The - 123 Cushing St. NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/11/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Butter, reach-in home style fridge, 39 F
1/2 & 1/2, reach in fridge, 41 F

#34. No sanitizer set up during food preparation. Approved sanitizer must be available at all times during food prep.
Correction: Provide sanitizer of adequate concentration and use test strips to verify (chlorine 50-100, QUAT 150-400 ppm).

Verified dish washer and fridge temperature logs, Thank you.
All pre-opening conditions acknowledged and completed.

Eastside Big Tom - 2023 4th East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/9/2019 10 0 10 #21- Proper Cold Holding Temperatures
Hamburgers, HH on grill 161 F
Chili, HH in cooker, 167 F
Diced tomatoes, top of pizza prep, 39 F
Contact sanitizer, 300 ppm quat.

#21. Foods in tall reach-in at 53-90 F, i.e. Chicken patties, chicken strips, fish. These must be kept below 41 F.
Moved to freezer until food temp gets to 41 F.

Fujiyama - 2930 Capital Mall Drive

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/9/2019 15 10 25 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
#36- Proper Eating, Tasting, Drinking or Tobacco Use
#49- Adequate Ventilation, Lighting; Designated Areas Used
Butter, 3-door upright reach-in, 40 F
Cooked chicken, prep top, L side, 46 F
Cream cheese, 2-door prep, L side, 46 F
Shredded lettuce, prep top R side, 40 F
Rice, hot held, rice cooker service line, 155 F
Sliced tomatoes, pepsi merchandiser, 41 F
Milk, pepsi merchandiser, 41 F
Ice cream mix, (liquid) base, reach-in, 46 F
Sauces, on ice, server line, 38 F

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

REPEAT #21: Several potentially hazardous foods above 41 F. Rice and butter in walk-in @ 43 F and 42 F. Cooled chicken and cream cheese in left side of prep top & prep cooler @ 46 F. Liquid ice cream base in bar reach-in @ 46 F
Potentially hazardous foods must be held at 41 F or below.
Correction: Chicken, cream chees, and ice cream base moved to walk-in. Walk-in MUST be adjusted as soon as possible to maintain temperatures. Prep top was adjusted during inspection. Missing pan inserts replaced to prevent air / temp loss. Volume in bar reach-in decreased.

#33. Cooked, ready to eat rice stored below raw seafood in 3-door reach-in. Ready to eat foods must be protected from contamination during storage, store raw proteins below and away.
Correction: Rice moved.

#36. Employee using smokeless tobacco while making food on cook line. The use of ANY form of tobacco may only occur in designated areas.
Correction: Employee instructed to remove tobacco and discontinue use.

REPEAT #49: Light over cook line missing shield. All lights in food prep areas must be shielded.
Correction: Replace.

NOTE: #19. Always use tape on rice containers to indicate discard time good use of signage in prep area for time as a control.

NOTE: #48. Bubbled / stained ceiling tiles from possible water leak noted during inspection. Place repair on replacement schedule.

Starbucks Coffee - 1020 KINGHAM ST NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/8/2019 0 5 5 #34- Wiping Cloths Properly Used, Stored
Milk, (x3) 1-door under counter, 39 F
Egg puck, 2-door upright 38 F
Butter, 1-door under counter, 40 F
Grab-n-go display, PHF, 38 F ambient
Bev, Beverage display, 38 F ambient

#34. Sanitizer, QUAT less then 150 ppm in counter and floor containers.
Sanitizer out (1 bottle empty) at dispenser.
Correction: Maintain sanitizer as required.
(CDI- re-made).

Note: Ensure top interior of ice machine is verified after service.

Thermal strips in bin above computer.

Taco Bell #35316 - 182 TROSPER RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/8/2019 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Refried beans, steam table, 178 F
Shredded chicken, steam table, 169 F
Pico de gallo, cold prep line, 40 F
Diced tomatoes, cold prep line, 39 F
Pico de gallo, walk-in, 40 F
Rice, warming cabinet, 151 F

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

#34. Sanitizer in 4 buckets and dish pit @ 0 ppm QUAT.
QUAT sanitizer must be held between 150-400 ppm.
Correction: Refresh sani-buckets and dish sanitizer more frequently. Tested dispenser concentration @ 200 ppm QUAT.

All conditions noted in November 2018 letter have been addressed. Thank you.

NOTE: #16. Discussed cooling with district manager. Cooling is occurring only at close in small 1/6 pan plastic bags in an ice bath. When using an ice bath method, code requires temperature and time to be logged to ensure foods are cooled within required time frame. Will discuss with supervisor and consult Taco Bell specific policy.

Safura - 4160 6TH AVE SE Suite #103

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/3/2019 0 0 0 Gyro roast cooking at 172 F
Gyro meat hot holding steam table 163 F
Sliced tomatoes top of prep 35 F
Yogurt, lettuce in walk-in 38 F
Sanitizer bucker 50 ppm chlorine

No items noted
Very well maintained establishment

Silvers Saloon LLC - 2752 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/3/2019 45 7 52 #06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
#44- Plumbing Properly Sized, Installed, and Maintained
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Beef stew, hot holding steam table, 186 F
Contact sanitizer 300 ppm QUAT

#6. No hot water available at hand wash sink. Correct this in 3 days.

#17. Batch of link sausages stored next to grill at 98 F.
Must hot hold at greater than 135 F.
corrective action: Moved to walk-in .

#21. Various meats, pasta, cooked potatoes in glass-door TRUE reach-in at 47-49 F, Must be cold-held at / below 41 F.
corrective action: Foods moved to walk-in. Do not use the refrigerator until repaired or replaced. Currently at 47 F

#48. Vinyl flooring in dish wash area and walk-in cooler is deteriorated, exposing cement sub floor. Finish flooring shall be replaced in 6 months. A plan of replacement shall be submitted to this department in 30 days.

#44. Restore the use of the utility sink next to the dish wash machine in 21 days.

Do not Re-use buckets.

Marv's Marvlus Pit Bar-B-Q - 222 N. Columbia (3244 - 75th Avenue SE)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Catering Service Only 1/3/2019 0 0 0 Meat, 2-door Traulson, 34 F OK
Beverage cooler, soft drinks, 37 F Ok

Good, none noted.

NOTE: # 1. Commissary for food storage only, no preparation.

2. "Consumer Advisory" Guide given For posting. Where rare meat Served.

3. Notify me when inspection can be done.

Canna Cabana - 193 MARVIN RD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/3/2019 0 7 7 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Tomatoes, prep table top, 41 F
Lettuce, prep table bottom, 40 F
Milk, prep unit bottom, 38 F
Sliced deli meat, prep table top, 37 F
Sliced deli meat, 1-door refrigerator, 39 F

Note: No refrigerator to replace residential
Approval required before install of new equipment / remodel.
Reviewed merchandiser use.
Reviewed dishwashing

NOTE: #6. Provide splash guard or relocate food / wares.
NOTE: #26. Facility remodeled without approval of sink or equipment.

#41. Improper ware washing and ware washing facilities. Ware washing 3-comp sink improperly plumbed, absent air gap. Improper ware washing ("rinsed") not properly washed.
Correction: Provide air gap. Properly wash, rinse, sanitize, air dry.

#48. Light visible at door.
Correction: Repair to properly seal.

Comfort Inn - 4700 PARK CENTER AVE NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/3/2019 15 10 25 #21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#33- Potential Food Contamination Prevented
Sausage Patties, chafing dish, 165-171 F
Eggs. 171 F
Hard boiled egg, merchandiser / dorm, 48 F
Gravy, soup pot, 180 F
Milk, 4 door ATOZA, 37 F
Butter, merchandiser, 46 F

#21. Improper cold holding temperatures of potentially hazardous foods. All PHF in dorm style merchandiser above 41 F. (Cream cheese, 45 V, hard boiled egg, 48 F, butter, 46 F etc.).
Correction: Maintain potentially hazardous food in cold holding at or below 41 F. (CDI- rapid chill).

REPEAT #22: Accurate thermometers unavailable. Dorm merchandiser thermometer reading below 41 F, ambient measured 51 F. Infra red used to take food temperatures, stem thermometer battery dead.
Correction: Provide accurate and appropriate thermometers. Cease infra red thermometer used for food temps, use thin tip probe thermometer.

#29. Inadequate equipment for temperature control. Dorm style merchandiser refrigerator 51 F ambient.
Correction: Replace with commercial unit. Must be approved for use in advance of purchase. Provide equipment that provides adequate / required temperatures.

#33. Raw whole shell eggs stored above ready to eat food.
Correction: Store raw eggs below ready to eat food.

NOTE: #23 Eggs are cooked (fried) "hard". Recommend consumer advisory.

New ATOZA replaced residential unit.

Mayan Family Mexican Restaurant - 4820 Yelm Highway SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/2/2019 5 7 12 #17- Proper Hot Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Beans, cooled, in walk-in 2inches, 37 F
Taco meat, steam table, 135 F
Diced tomatoes, prep fridge, 39 F
DW sanitizer, 100 ppm Chlorine

#17. Shredded chicken, shredded pork in steam table at 130-134.
All hot holding foods must be hot held above 135. Assure to re-heat foods above 165 F on stove before placing in steam table. Use thermometer to verify. Set temperature controls high enough.

#34. Wiping towels and sanitizer had no content of sanitizer. (QUAT) change sanitizer more frequently. Obtain proper test paper and test sanitizer to be 200-300 ppm QUAT. Store towels in bucket of sanitizer between uses.

#48. Concrete floor throughout kitchen is worn to bare cement, is rough and cracked in large areas. A plan for repair or correction within one year must be made to the department in 60 days.

Subway - 4820 YELM HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 1/2/2019 5 0 5 #02- Food Worker Cards Current
Sliced tomatoes, top of prep, 39 F
Tuna salad spread, top of prep, 35 F
Sliced tomatoes, counter fridge, 34 F
Meat balls, steam table, 157 F
Bacon, walk-in cooler, 35 F
Contact sanitizer, 200-300 ppm quat

#2. Not all employees FW cars on premises. All FW cards must be account and copies on premises.
Correct within 2 weeks.

West Coast Fitness Lacey - 5815 LACEY BLVD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 1/2/2019 25 2 27 #01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#22- Accurate Thermometer Provided for PHF
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Drink mix, 1-door under counter 40 F
Fruit, freezer, frozen


#1. PIC not accredited, non-compliance, unable to answer questions (e.g. temps, sanitizer, food prep area).
Correction: Ensure PIC is capable and actively controls foodborne illness risk factors.

#2. Food worker cards unavailable upon request (PIC and others).
PIC untrained / unsupervised, no WA FWC taken.
Correction: Person without WA FWC training must be supervised. Food worker cards must be available upon request.

#22. Food thermometer unavailable.
Correction: Provide and use.

#26. Not in compliance with plan of operation. Per pre-occupancy inspection, lighting in food prep area to be 50 CFU minimum. Lighting 5-12 CFU currently.
Correction: Provide required lighting 50 CFU in food prep area by 1/18/19.

#48. Physical facilities not properly installed. Shelving less than 6" from floor. Under counter refrigeration unit not properly sealed.
Correction: Provide 6" or greater space from floor for shelving. Properly seal or raise refrigeration unit.

Note: #34. Make sanitizer per manufacturers instruction (150-+400 PPM > 200 PPM) changing every 4 hours or sooner.

IHOP #667 - 3519 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/28/2018 0 0 0 Mash potatoes, steam table, 167 F
Chicken cooked, 165-211 F
Sausage cooked, 155-183 F
Sliced tomatoes, top of prep, 39 F
Cut romaine, top of prep, #2, 35 F
Contact sanitizer, 50 ppm chlorine.

No items noted
Well maintained facility.

Fatso's - 3205 Martin Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/27/2018 30 0 30 #02- Food Worker Cards Current
#16- Proper Cooling Procedures
Chicken: cooked, 15-173 F
Baked beans, steam table, 175 F
Sliced tomatoes, top large prep, 41 F
Hamburger, cooked, 168 F
Quat Sanitizer, 300 ppm
Glassware machine, sanitizing rinse.

#16. One pan of chowder cooling at food depth greater than 2 inches and at 72 F: Must cool foods at 2 inches and reach 70 F in 2 hours.
Corrective Action: Chowder reduced to proper depth with another pan.

#2. Some employees without FW cards. Must have copies on premises.
Obtain cards in 2 weeks.

Safeway #1173 - 1243 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 12/26/2018 0 0 0 Cheese, island, 41 F
Pkg'd pasta, open display, 40 F
Cheese, open display, 40 F
Milk, walk-in, 38 F

No violations noted at time of inspection.

Starbucks Espresso Kiosk 12/26/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
1/2 & 1/2, under counter unit, 39 F
Milk, under counter unit, 39 F

#41. Quat sanitizer greater than 400 ppm
Correction: Prepare per manufacturers (150-400 ppm) and change every 4 hours or sooner.

Starbucks Coffee - 4131 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/26/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Protein drink, milk 2-door , 37 F
Milk, under counter, 37 F
Display case PHF, display case ambient, 38 F
Protein drink, 1-door upright, 38 F
Milk, under counter , 38 F

#41. Test kit / strips unavailable for thermal sanitizer.
Correction: Provide and use.

Starbucks #17936 - 1110 COLLEGE ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/26/2018 25 5 30 #19- No Room Temperature Storage
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Sandwich, display case, 38 F
1/2 & 1/2, drive thru counter, 43 F
Breakfast sandwich, 2-door upright, 38 F
Protein drink, 1-door upright, 37 F
Milk, under counter unit, 39 F

#19. Room temperature storage of potentially hazardous food. 1/2 & 1/2 on counter near drive through- 43 F.
Correction: Store potentially hazardous foods at or below 41 F or 135 F or above. Do not store PHF @ room temperature.
(Reviewed options such as insulated carafes.

REPEAT #41: Thermal test strips not available for thermal sanitizer.
Correction: Provide and use.

Safeway #1173 - 1243 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 12/26/2018 10 2 12 #06- Adequate Handwashing Facilities
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Halibut, open display, 40 F
Beef, open display, 38 F
Ground beef, glass case, 40 F
Shrimp, glass case, frozen

#6. Inadequate hand washing facilities: Food prep area and wrap station in splash zone of hand sink. Relocate wrap station and cease food prep within 18" of hand sink or provide splash guard.

#48. Non-food contact surfaces not maintained / installed, shelving / pallet racks less then 6" from floor.
Correct: Store foods 6" or greater from floor.

#48. Physical facilities not properly maintained. Pressure washer stored with food / wares in general area.
Correction: Relocate: prevent potential contamination.

McDonald's #4722 - 1325 Marvin Road N.E.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/26/2018 50 12 62 #02- Food Worker Cards Current
#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#34- Wiping Cloths Properly Used, Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Burger Patty, grill, 171-186 F
Egg product, walk-in 43 F
Milk, milk cooler, 39 F
Salad, upright cold hold and walk-in, 40 F
Lettuce (shredded), cold hold unit, 43-45 F

#2. Food worker card unavailable.
Correction: Ensure valid WA FWC available upon request. Obtain by 1/11/19

#4. Improper hand washing. Employee did not wash hands before placing gloves on after changing tasks (dirty dishes > now food) and did not wash hands after removing gloves and changing tasks X2.
Correction: Properly wash hands as required when required. Reviewed hand washing and glove use with manager.
(CDI- rewashed hands).

#6. Inadequate hand washing facilities. Hand sink used to fill and dump water pitcher. Restroom sink 76 F water & 10 seconds run time.
Correction: Prevent potential contamination, use hand sink for hand washing ONLY. (CDI- wash pitcher) Repair restroom hand sinks to provide 100-120 F for 15 seconds minimum.

#21. Improper cold holding. Lettuce in cold hold unit 43-45 F. Egg product in walk-in near door 43 F
Correction: Ensure product in cold holding is 41 F or lower.

#22. Thermometer absent in cold hold uni9t.
Correction: Provide and use. (CDI- Thermometer placed in unit).

#34. In-use sanitizer cloths on counter.
Correction: Place in-use cloths in sanitizer.

#42. Ice machine interior dirty with mold like substance.
Correction: Clean and maintain.

#48. Physical facilities not maintained. Food debris and residue at exits floors littered with food and boxes.


NOTE: #26. manager to review glove SOP's and train staff.

Re-inspection required.

Safeway #1173 - 1243 Marvin Road NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Produce Cutting Area 12/26/2018 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Salsa, walk-in, 43 F *

*within 2 hour prep time.

#48. Food contact surfaces not clean. Prep sink cutting board grooved and build-up residue.
Correction: Ensure smooth and easily cleanable. Deep clean, possible replace.

RiteAid #5280 - 8230 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 12/21/2018 10 5 15 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
Yogurt, grab-n-go display, 40 F
Milk, walk-in, 47-48 F
Pkg. Ham slices, walk-in, 48 F

#21. Improper cold holding of potentially hazardous food. Milk and ham above 41 F. (milk 47-48 F ham 48 F) in walk-in refrigerator.
Correction: maintain potentially hazardous foods at or below 41 F. (Remove PHF in walk-in from food sales / service) Temps not taken, unknown length of time out of temp.

#29. Inadequate equipment for temperature control. Walk-in ambient temperature 48 F.
Correction: Cease use for cold storage of potentially hazardous food until repaired and able to maintain 41 F or lower food temps.

Notes: Re-inspection required, fee billed at time of inspection.

Re-Inspection:

Re-InspectionDate: Jan 02, 2019 Results: Re-inspection to verify corrective action for red high risk factor violation.

Upon inspection observed good food and equipment temperatures (milk 39 F, 40 F ambient).

No repeat red violations observed. Facility has active management control of risk factors.

Note: Should temperatures become an issue, consider:
1. relocation of items
2. thermal curtain

Gull Harbor Mercantile - 4932 Boston Harbor Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 12/21/2018 0 0 0 Gallon milk, walk-in cooler, 36 F OK
Lunchables, reach-in cooler, 39 F OK

Good, none noted.
Deli, Espresso and Meat Market 12/21/2018 10 0 10 #02- Food Worker Cards Current
#22- Accurate Thermometer Provided for PHF
Gallon milk, espresso cooler, 41 F Ok
Hamburger meat, wrapped here, reach-in cooler, 40 F Ok
Meat, wrapped here, walk-in, 37 F OK

#2. One present worker had no FW card. Will replace in one week.

#22. One small thermometer, Espresso area (to measure hot dogs) reads 14 F High. Large thermometer reads 9 F too low.
Calibrate in wet ice to 32 F today.

L & L Hawaiian BBQ - 5312 LITTLEROCK RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 12/21/2018 5 8 13 #02- Food Worker Cards Current
#30- Proper Thawing Methods Used
#33- Potential Food Contamination Prevented
Sani-bucket @ 200 ppm QUAT

Shredded pork, steam table, 171 F
Spam, prep top, 38 F
Macaroni salad, reach-in, 40 F
Onions, (cooked) steam table #2, 148 F
Salad, walk-in, 40 F
Rice, hot hold in cooker, 158 F

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

#30. Prep sink 1/2 full of thawing chicken under small stream of water. Frozen foods must be thawed using an approved method. (i.e. completely submerged under running water).
Correction: Decrease volume of chicken thawed at one time and ensure flow of water is adequate to cover all surfaces of product.

#33. Raw eggs stored above ready to eat salad mix.
Raw animal proteins must be stored below and away ready to eat foods to prevent cross contamination.
Corrected: Eggs moved.

NOTE: #16 When cooling noodles with an ice bath, log temperature and times ( can be on paper on white board etc.) to ensure foods reach 70 F in two hours and 41 F in 6 hours.

NOTE: #19 Ensure all potentially hazardous foods are held at 41 F and below at all times. Shredded cabbage at topping / stir fry station will be stored in prep top from now in, not on ice.

NOTE: #33. Ensure newly delivered food in boxes are moved from floor in walk-in to a rack 6 inches off floor as soon as possible after delivery.

Dominic's - 1050 Plum Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 12/20/2018 0 5 5 #29- Adequate Equipment for Temperature Control
Gallon milk, (2) under counter fridge, 39 F Ok
Gallon milk, tall 2-door cooler, <41 F OK

#29. Outside thermometer tall 2-door cooler is not working.
Place thermometer inside, within 1 week.

Falls Terrace - 106 S. Deschutes Way

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/20/2018 10 0 10 #21- Proper Cold Holding Temperatures
White soup, @ wait staff, 149 F OK
Walk-in, upstairs, 37 F Ok
Walk-in, downstairs, veggies, 39 F, OK

REPEAT #21: Like last inspection, sliced cabbage counter-top cooler is too warm, 48 F.
41 F is maximum.
Correction: Iced metal larger container with cover used.

Las Palmas Jarochas - 909 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 12/19/2018 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Cheeses, display case, 38 F
Meats, display case, 34-38 F
Milk, merchandiser, 29 F

#48. Floor tiles throughout store are cracked or broken. Replace and repair within one year.
Food Service Establishment 12/19/2018 25 5 30 #16- Proper Cooling Procedures
#33- Potential Food Contamination Prevented
Beef tongue stew, steam table, 177 F
Mashed beans, steam table, 173 F
Diced tomato, top of prep, 37 F

#16. Pan of beef chunks, pans of cooked rice and pans of mashed beans cooled at a food depth from 3 to 4 inches. Food depth must be 2 inches or less. Do not stack pans, do not cover foods when cooling,
Corrective Action: All disposed.

#33. Flat of shell eggs stored on top of covered sheet cake. Store raw food below and away from ready to eat foods such as this.

Walgreens #06917 - 8333 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 12/19/2018 0 0 0 Milk, walk-in cooler, 41 F
Ambient 41 F
Frozen foods, walk-in freezer, frozen.

No violations noted at time of inspection.

Wok & Teriyaki House - 2533 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/19/2018 60 3 63 #16- Proper Cooling Procedures
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#37- In-use Utensils Properly Stored
Noodles, walk-in, 43-47 F
Cabbage, container on counter, 49 F
Shrimp, prep unit bottom, 39 F
Soup, soup well, 147 F
Cabbage, bucket on floor, 54 F
Cabbage, prep unit top, 43-45 F
Chicken, hot hold unit, 147 F

#16. Improper cooling of potentially hazardous food. Noodles in closed top plastic bags, prepared 12/18/18 43-47 F
Correction: Properly cool by an approved method / s only. (Reviewed time and temperature cooling requirements, and shallow pan use).
CDI voluntary discard of all noodles. Removed improperly cooled from sale / service.

#19. Room temperature storage of potentially hazardous food. Lettuce and Cabbage stored at room temperature in several locations. Bucket of cut cabbage on floor, 54 F, plastic bin on counter- cabbage 49 F, plastic container of cabbage on counter 49 F
Correction: Do Not store potentially hazardous foods at room temperature, maintain at or below 41 F or 135 F or greater. Recommend under refrigeration unit near order window.
(CDI- Rapid chill).

#21. Improper cold holding of potentially hazardous food. Cabbage in prep unit top 43-45 F
Correction: Ensure foods in cold storage are maintained 41 F or lower. (CDI-rapid chilled).

#22. Thermometer/s absent in cold holding unit.
Correction: provide and use.

#37. In-use utensils improperly stored. Rice scoop and utensil stored in standing water above 41 F
Correction: Properly store in-use utensils as required and reviewed.

NOTE: #40 Operator has replaced approved table where rice cookers are stored and used with laminate table. Laminate does not handle heat and dampness. Replace at time of failure.

* Recommend employee storage area. ( maybe by back door).

RE-INSPECTION REQUIRED.

Meconi's Italian Subs - 5221 LACEY BLVD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/18/2018 5 5 10 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
Sliced cheeses, bottom of prep unit #1 43-45 F
Deli meats, prep unit top, 40 F
Chicken, walk-in, 38 F
Soup, soup well, 171 F
Meat balls, soup well, 171 F
Sliced tomatoes, 2-door upright, 43-44 F

REPEAT #21: Improper cold holding of potentially hazardous foods. Sliced tomatoes covered in plastic tubs 43-44 F in 2-door upright unit.
Correction: Maintain PHF in cold holding at or below 41 F (CDI- rapid chilled).

#29. Inadequate equipment for temperature control. bottom of prep unit 44 F ambient. Ice visible on vents.
Correction: Remove PHF from unit bottom until repaired.
(CDI removed)

NOTE: #37. Ensure utensil handles do not contact food.

NOTE: #48. Provide additional shelving or relocate some of the bag-in-the-box containers.

NOTE: #16 Observed frozen chili, ensure cooling is properly conducted.

Re-inspection required due to repeat red (critical ) items.

Maxim Girls - 6501 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 12/18/2018 30 15 45 #01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
1/2 & 1/2 new under counter merchandiser, 43-45 F
Milk, 3-door under counter unit, 36-38 F

#1. PIC not certified by accredited program, unable to correctly answer food safety questions (holding temperature, potential cross contamination) and not actively managing / controlling foodborne illness risk factors.
Correction: Ensure person in charge actively controls FBI risk factors. (CDI- manager contacted, new PIC on way).

#2. Food worker cards unavailable upon request, not on-site / taken.
Correction: Maintain accurate cards and make them available upon request.

#6. Inadequate hand washing facilities. Basin unavailable, sanitizer cloth in basin.
Correction: Prevent potential contamination, use hand sink for hand washing ONLY. Ensure hand sink is available for hand washing ONLY at all times.

#21. Improper cold holding of potentially hazardous food. Open milk in under counter merchandiser 43-45 F.
Correction: Ensure food in cold holding is maintained at or below 41 F. (CDI- relocate to approved unit to rapid chill).

#22. Accurate thermometers unavailable. Thermometers absent in cold holding unit/s.
Correction: Provide accurate thermometers. Visibly in cold holding units.

#29. Inadequate equipment for temperature control. Merchandising under counter unit used to store open food.
Correction: Merchandisers ma be used to store pkg'd (closed) food for display, open foods may not be stored in unit. Relocate open foods.

#33. Food / wares not protected from potential contamination during storage.
Food / wares stored within 18" splash zone of hand sink, wares stored under hand soap and paper towel dispenser.
Correction: Provide splash guards at hand sink or relocate food / wares outside splash zone. Relocate wares under dispensers or relocate dispensers.

#34. Sanitizer not made at time of inspection.
Correction: As required, maintain sanitizer on-site, changing every 4 hours or sooner if necessary. (CDI- made).

NOTE: #26. A risk control plan was developed to allow use of neighboring business 3-comp sink for ware washing as unit doesn't contain a 3-comp sink. NO evidence of ware washing practices every 4 hours, inspector requiring ware washing log be maintained for 1 month beginning 1/1/19. Absent extra tops.

NOTE: #41. As 3-comp sink is unavailable and no dump sink is on-site facility has no sanitary method for rinsing blender tops between uses.
A rinse station is REQUIRED. Operator to submit a plan for install by 1/14/19. Note: discussed extra blender tops.

NOTE: #40. Laminate counters showing debris build up and deterioration. Monitor for clean-ability . If unable to maintain smooth, non-absorbent and easily cleanable, replacement may be required.

NOTE: #48. Any changes to equipment, surfaces, plumbing, menu, require advance approval. No remodel without approval first.

Taco Bell # 35321 - 5650 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/18/2018 0 0 0 PHF on hot hold line, #1. 141-176 F
Hot hold cabinet, chicken, 142 F
Pico de gallo, walk-in, 37 F
PHF on Hot hold line #2, 146-179 F
Hot hold cabinet, chili meat, 178 F

NOTE #2. Ensure system for FWC is adhered to, provide valid FWC for all employees.
NOTE #6. Relocate gloves at hand sink
NOTE #16 Did not observe items being actively cooled, new risk category.
NOTE: # 22 Provide walk-in with additional / accurate thermometer.
NOTE: # 48 Provide written statement from plumber that facility has backflow.

Jasmine - 4315 6TH AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/18/2018 5 8 13 #21- Proper Cold Holding Temperatures
#30- Proper Thawing Methods Used
#34- Wiping Cloths Properly Used, Stored
Raw meats in 2-door True upright 39 F, ambient 33 F
Sprouts in white Artic Air 37 F
Noodles hot held in steam table 171 F
2-door Costco Commercial Freezer -4 F

#21. Foods in 2-door prep refrigerator at 40-45 F. Must cold-hold foods at or below 41 F.
Correction:Adjusted thermostat to reduce temperature.

#30. Shrimp being thawed in colander under cold running water. Food must be submerged in cold running water.
Correction: Transferred to 3-gallon insert.

#34. Wiping towels must be stored in prepared sanitizer between uses. Sanitizer must be 50 ppm chlorine. Use your test paper to confirm.

City of Olympia Jail - 900 Plum Street SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/14/2018 0 0 0 T-V Style dinners, shed, 15 F Max, OK
Home-style refrigerator (shed)-thaws (NPHF)-fast, 37 F OK

Good, None noted.

Note: 165 F minimum Re-heat is used.

Bar Francis - 110 Franklin NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 12/14/2018 10 0 10 #27- Variance Obtained
Milk, Home style refrigerator, 36 F Ok
Milk, Under counter cooler, 40 F OK

#27. Requirement #1. "Surub" fruit drink (cranberry, plum, etc) is sold in pressure-cap bottles without proper labeling (weight, place made, ingredients, etc.). This product must be made in a Health Dept. (or WA State Dept. of Agriculture) inspected facility. The present worker and owner must cease sale of this product immediately. By order of Health Officer.

Requirement #2. Per a 9/11/17 email from Michael E, a signed commissary agreement and Espresso stand sketch were to be sent; none yet received. Email inspector if you need more blank forms.

Requirement #3. You can repair white home-style refrigerator but if you need to replace it, replace only with a commercial "merchandiser" cooler.

King Solomon's Reef Café & Lounge - 212 4th Ave E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/14/2018 0 3 3 #37- In-use Utensils Properly Stored
Walk-in, raw meat, 39 F
Soup (white), wait staff area, 147 F OK
New soup warmer, cooks line, 137-140 F OK

#37. Ice scoop container (top of ice maker) has build-up inside (dark spots).
Correction: Put in dishwasher, put ice scoop container on list to clean daily.

NOTES:
1. P.I.C. agreed putting ice cream scoop in ice, in double container. clean everything if nut allergens used.

2. Clean dust build-up on vent ducting pipe, cooks side of pass-thru window.

3. Clean shake mixer every 4 hours MAXIMUM.

Pink Sugar Espresso - 8904 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Espresso w/outside storage area) 12/13/2018 60 23 83 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#25- Toxic Substances Properly ID, Stored, Used
#29- Adequate Equipment for Temperature Control
#33- Potential Food Contamination Prevented
#34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Dairy mix, merchandiser, 45 F
Milk, merchandiser, 41 F
Merchandiser, storage room, 28 F
Milk, under counter unit, 43 F
Milk, on counter, 45 F

#6. Inadequate hand washing facilities. Approved and only dedicated hand sink out of service, not functioning (per employee , for some time). Taken out of service not repaired, converted to storage / display.
Correction: Repair sink to properly function as hand sink by 12/19/18. Continue use of 3-comp sink as HS controlling contamination risk.

#19. Room temperature storage of potentially hazardous food, gallon of milk on counter 45 F
Correction: Ensure potentially hazardous foods are properly stored to maintain required temps. Do not store PHF at room temp.

REPEAT #21: Improper cold holding of potentially hazardous foods. Milk, 45 F.
Correction: Maintain foods in cold holding at or below 41 F (CDI-rapid chill).

#25. Toxic substances stored above , on , with food products in storage area.
Correction: Relocate chemicals or relocate food to prevent potential contamination.

REPEAT #2: Food worker card/s unavailable upon request.
Correction: Maintain FWC on site available upon request.

#22. Inadequate thermometers. Thermometers absent in cold holding units in stand.
Correction: Provide thermometers, visible, in cold holding units.

#29. Inadequate refrigeration for temperature control. Merchandiser refrigerator used to store open foods (limited). Seal on under counter unit in disrepair with door askew 1/4 ". Units at capacity.
Correction: Use merchandiser to store packaged foods only, non-opened back stock. Repair under counter unit seal and door to properly close and seal. Additional refrigeration is recommended.

#33. Potential contamination during storage. Foods in facility and storage room approximately 2 inches off floor on shelving.
Correction: Provide storage shelving 6" inches or greater from floor.

#34. Inadequate sanitizer, sanitizer not made at time of inspection.
Correction: Prepare and maintain sanitizer as required, changing every 4 hours or sooner.

#37. In-use utensils un-properly stored. In-use blender top stored with standing water inside.
Correction: Ensure utensils / wares are properly stored without standing water. Invert / turn upside down to remove water. Do Not Hand Dry.

#41. Ware washing facilities improperly maintained. Faucet handle broken, counter pan bubbling.
Correction: Repair handle, provide drying rack that drains.

Tacos La Esquinita - 430 LEGION WAY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/13/2018 25 5 30 #16- Proper Cooling Procedures
#33- Potential Food Contamination Prevented
#16. Beef stock cooling in 3-door cooler is 57 F, In larger 5+ gallon aluminum stock pot.
Food cooling in large containers MUST be cooled in ice bath, to 41 F.
Correction: Per owner ice bath cooling ended 1 hr. ago, pot placed back into ice and stirred, now 50 F. Keep stirring until 41 F.

#33. many foods (bags of flour) directly on upstairs floor.
Correction: Put on pallet.

St Gertrude's Cafe - 5300 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/12/2018 25 5 30 #17- Proper Hot Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Potato mix, hot hold area, 114-121 F
Chicken on vertical broiler, 163 F
Pozole, soup warmer, 171 F
Raw chicken, under grill drawer, 40 F
Salad bar PHF, prep unit top, 38-41 F
Cooled chicken, walk-in, 39 F
Chicken sandwich, display cooler in coffee area, 38 F

NOTE: #4. Continue hand washing reviews with staff (physical & verbal).

NOTE: #48. Ensure all shelves are 6 inches or greater from floor.

#17. Improper hot holding of potentially hazardous food. Potato mix in two bowls 114-121 F
Correction: Maintain PHF in hot holding at or above 135F.

#41. Dish machine not properly functioning to sanitize, less then 160 F
Correction: Rewash wares, repair to properly function.
(CDI- up to temp).

St. Martin's Harned Hall Espresso - 5300 Pacific Ave SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/12/2018 0 5 5 #29- Adequate Equipment for Temperature Control
Milk, dorm style refrigerator, 40 F
Soup, soup well, 71 F

#29. Inadequate equipment for temperature control. Dorm style refrigerator being used in commercial application.
Correction: Remove dorm style unit. Provide commercial unit or (school closed in 2 days re-open spring) or use existing commercial unit.

El Guanaco - 415 Water Street SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/12/2018 0 0 0 Meat Gravy, Sauces, Steam Table, 146-151F
Beverage Cooler, 38 F OK
Open top 3-door cooler, diced tomatoes, 37 F

Good, none noted.

Notes:
1. Contact owner to make shared restroom doors self-closing as required. One has broken spring hinge.

2. Restaurant owner will discard floor patch, etc stored under dishwasher / sink area.

St. Martin's Parson's Espresso - 5300 Pacific Ave SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 12/12/2018 0 0 0 Milk, under counter unit, 40 F
Cheese, glass TRUE, 35 F

No violations noted during inspection.

12 West Chevron - 9525 Highway 12 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/10/2018 0 0 0 Chicken tenders, display case, 140 F
Hot dog wraps, display case, 143 F
Deli sandwiches, counter top merchandiser, slider door, 41 F
Contact sanitizer, 50 ppm chlorine

No Items Noted.

Yelm High School Gym Concession - 1315 Yelm Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/7/2018 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Cheese sauce, on hot hold (near bottom) 184 F
Chili, on hot hold, 159 F

Note: Not serving hot dogs- 2 glass door fridge in disrepair- awaiting response to work order. Not place to store hot dogs under refrigeration.

#41. Has provided test strips but are not bleach chlorine test strips; they are Q.A.C. test strips- Will obtain .

Bitter Sweet Chocolates - 513 Washington St SE

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

Good, None noted.

Olympia Film Society - 206 E 5th

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 12/6/2018 0 3 3 #39- Single-Use and Single-Service Articles Properly Stored, Used
1/2 & 1/2, counter height, 38 F OK
1/2 & 1/2, storage room, 38 F OK

#39. Cups, pop corn containers stored on floor in storage room in boxes, directly on floor.
Place on milk crates or shelves, 6 inches off floor in case of leak.

Note: 1. Replace kernel corn measuring cup.
missing handle, Replace.

2. Thank you for food worker cards- Volunteers all need cards after 14 days.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 12/6/2018 5 0 5 #02- Food Worker Cards Current
Tomatoes, walk-in @ 36 F
Cooled sliced turkey, pull out cold hold drawer, 40 F
Lettuce, cold hold drawer, 40 F
Tomatoes, prep top, 34 F
Gravy, hot hold, 171 F
Chicken breast, cook temp, 168-176 F
Soft serve, in machine, 41 F
Bar ware wash @ 50 ppm chlorine
Ware wash 50 ppm chlorine

All pre-opening inspection conditions met, Thank you.

NOTE: #41. Ensure back stock of sanitizer test strips is available between visits from ware wash maintenance company.

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

Tenino High School Gym Concession - 500 West 2nd Street

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

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

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

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

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

Taco Time - 3501 Pacific Avenue SE

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

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


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

Ralph's Thriftway - 1908 4th Avenue East

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Deli / Subways / burrito bar 11/30/2018 5 0 5 #02- Food Worker Cards Current
Whole Chicken, warmer, 156 F Ok
Chicken Pieces, warmer, 137 F OK
Subway, open top cooler, sliced tomato, 39 F, Ok

#2. Per manager, 2 workers over 2 weeks employment have no (or expired) food worker cards in deli / bakery section. Obtain by December 13, 2018.

Eagle View Student Store - 13036 Morris Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/30/2018 0 5 5 #34- Wiping Cloths Properly Used, Stored
Cheese, Kenmore cooler, 41 F
String cheese, black merchandiser, 39 F

#34. Sanitizer being used is not approved per WA food code. Discussed table top sanitizer with PIC. Not currently using quat or chlorine. Should be using an approved sanitizer with proper test strips to verify concentrations are adequate.
Correction: Obtain and use, with single use wiping cloth or paper towel.
(Chlorine or QUAT)

Megabites - 1500 Jefferson, Suite 201

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

Good, None noted.

Subway - 8205 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/28/2018 50 5 55 #01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#04- Hands Washed As Required
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#29- Adequate Equipment for Temperature Control
Meatballs, hot hold well, 171 F
Cheese, cold line, 41 F
Tomatoes, under counter unit, 43 F
Tomatoes, cold line, 46 F
Spinach, cold line, 47 F
Deli beef, walk-in, 43 F
Lettuce, under counter unit, 43 F

#1. Person in charge not in compliance with code, and unable to answer food safety questions correctly. (temperatures, hand washing, FWC requirements).
Correction: Person in charge is responsible for active managerial control of risk factors. Person in charge to obtain current and valid food safety training, before returning to work provide copy of WA Retail Food Code 246-215 and food work and training manual / booklet and 2346-217-.

REPEAT #2: Food worker cards unavailable for person in charge. Person in charge hasn't obtained a WA FWC or taken training. Person in charge only employee on-site at beginning of inspection:
Correction: Food service workers must obtain FWC within 14 calendar days of employment. Employees must provide employees working without valid FWC info or training regarding safe food handling. Documentation of info in training must be made accessible for inspection.

NOTE: #3 Manager said she was not at work due to illness. Manager later said she was okay to work, reviewed V / D Fever and other symptoms and last episodes. Per manager 2 days since last episode. Manager assumed food handling duties.

#4. Improper hand washing. Employee changed tasks (food service, cash handling food service) without properly washing hands. (Employee removed 1 glove and ran 1 hand under water faucet for 5 seconds). Employee washed hands for less than required 20 seconds. Employee "rinsed" hand under running water at hand sink".
Correction: Properly wash hands at an approved hand sink with soap and warm water for 20 seconds as required when required.
Wash both hands, use hand washing sink for washing hands, hand "rinsing" not permitted, consider the hand sink a point of potential contamination. As improper hand washing was observed by staff and management, Hand Washing Training is being required with documentation.
Per Manager Meeting: documentation and training to begin w/ open and to include log. Per manager per shift for all employees. Log= date, what training and signature.

NOTE: #20. Reheating at time of inspection required, reheating temperatures unknown by management, per Subway policy all hot held foods are to be heated to F. Logs show temperatures below F, thermometers not working at time of inspection and infra red thermometers used to take food temps.
Provide inspector and staff SOP for meatball and soup training.

#21. Improper cold holding temperatures. Potentially hazardous food in cold holding above F in all 3 cold holding units. Sandwich prep table items 43-47 F, cold foods in under counter unit, walk-in at 43 F .
Correction: Ensure potentially hazardous foods in cold holding are maintained at or below 41 F. As properly documented food temps are unavailable for 12 hours or greater, remove foods from sale / service.

#22. Accurate thermometer not provided / used. "Thermo-counter" style thermometer reading 55 F in ice, infra red thermometer used to record food temperatures.
Correction: Provide and use accurate and proper thermometers. Infra red may not be used to record required food temps. Utilize schedule / procedure for verifying accuracy of thermometers. Provide thermometers in all food storage units.

#29. Inadequate equipment for temperature control. All three cold holding units had food above 41 F. Ambient temperature of walk-in 44 F, ambient temperature of under counter unit 42 F, foods in sandwich prep above 41 F. (unable to obtain ambient).
Correction: Ensure cold holding units are properly functioning to maintain potentially hazardous foods at or below 41 F. Provide and use unit thermometers.

Re-inspection Required.

BITS - 903 ROGERS ST NW

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

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

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

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

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

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

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

Ramada Inn - 4520 Martin Way

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

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

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

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

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

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

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

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

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

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

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

Note: Management to schedule meeting to develop compliance schedule.

RE-INSPECTION REQUIRED.

Sampan Restaurant - 922 Hensley St NE

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

#6. Inadequate hand washing facilities:

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

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

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

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

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

3) Remove hand soap dispenser near dish machine.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

McDonald's - 6000 Pacific Avenue SE

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

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

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

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

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

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

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

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

Washington Center for Performing Arts - 512 Washington Street SE

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

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

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

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

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

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

Note: SOP for buffet required and brunch.

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

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

Drip Espresso Bar LLC - 1018 Capitol Way S

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

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

Panorama Restaurant - 1751 Circle Lane SE

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

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

Bangkok Thai Restaurant - 700 Sleater Kinney Road SE Suite C2

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/19/2018 25 3 28 #16- Proper Cooling Procedures
#30- Proper Thawing Methods Used
Contact Sanitizer
DW machine sanitizer

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

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

Meconi's Italian Subs - 1018 Capitol Way South

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

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

Ground Inn - 417 UNION AVE SE

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

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

Note: no food preparation for guests at this time.

Airport Shell - 7219 OLD HWY 99 SE

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

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

B & B Market - 7706 Old Highway 99 SE

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

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

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

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

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

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

City Picnics - 1111 Washington Street SE (DNR)

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

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

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

Gringo Maniac - 4525 INTELCO LOOP SE - commissary

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

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

McDonald's - 19734 OLD 99 HWY SW

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

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

Quizno's - 19810 Old Highway 99 Suite 8

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

No items cited.
Well maintained establishment.

Rhythm & Rye -

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

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

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

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

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

*Provided PIC with copy of regulation from WAC.
Meat Market 11/14/2018 0 0 0 Raw chicken, display case, 38 F
Raw beef, display case, 40 F

No violations observed at time of inspection.

Oly Taproom LLC - 312 COLUMBIA ST NW

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

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

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

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

Good, none noted.

Note: Finish FRP finish on freezer door.

Subway - 5900 Littlerock Road SW

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

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

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

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

Jimmy John's - 1200 Cooper Point Ste 410

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

No violations observed at time of inspection.

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

Excellent hand washing observed during inspection.

Ramirez To Go - 2400 HARRISON AVE NW

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

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

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

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

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

Subway - 5595 Capitol Boulevard S

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

No item cited.

Grind, The - 201 TAHOMA BLVD SE

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

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

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

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

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

IHOP #1732 - 1520 Cooper Point Road SW

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

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

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

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

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

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

Subway - 6541 SEXTON RD NW

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

No violations observed at time of inspection.

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

Tumwater Chevron - 7160 Capitol Blvd SE

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

No item cited.
Well maintained facility.

Subway - 5729 Littlerock Road SE Suite 101

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

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

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

Pizza Hut #028295 - 5765 LITTLEROCK RD SW

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

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

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

Junction Bar & Grill, The - 21000 Old Highway 99 SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment & Tavern 11/8/2018 10 2 12 #06- Adequate Handwashing Facilities
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Ham, top of prep fridge, 34 F
Ground meat, steam table, 173 F
Chopped tomatoes, top of prep, 37 F
Steaks in upright ATOSA, 40 F
Contact sanitizer, 50 ppm chlorine
DW machine sanitizing rinse, 186 measured

#48 Flooring in kitchen and in dish wash area by walk-in is deteriorated and worn. Should be considered for repair or replacement in 6 to 9 months.

#6. This establishment lacks a dedicated hand wash sink that is separate from the 2-compartment dish/pre-wash sink. One shall be considered for placement and installation within 9 months.

Little Caesars - 704 TROSPER RD SW #122

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

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

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

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

7-Eleven #34981 B - 6975 CAPITOL BLVD SW

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

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

No item cited.
Well maintained facility.

Avenue Espresso - 19810 OLD 99 HWY SW

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

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

Bailey's IGA - 10333 State Highway 12 SW

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

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

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

Grandmound AM-PM - 19705 Old Highway 99 SW

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

No items noted.
Well maintained facility.

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

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

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

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

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

Subway - 9920 Highway 12

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

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

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

#2. FW cards unavailable for review.

Dairy Queen - 611 Lilly Road SE

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

No items cited.
Very well maintained facility.

REVEL LACEY - 333 HOH ST SE

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

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

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

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

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

NOTE: #42. Ensure ALL parts of food slicer are properly cleaned.
Espresso 11/5/2018 0 5 5 #44- Plumbing Properly Sized, Installed, and Maintained
Milk, under counter unit, 39 F

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

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

El Taco Amigo 3 - 3720 PACIFIC AVE SE-Commissary

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

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

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

Arirang Asian Market - 7940 MARTIN WAY E

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

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

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

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

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

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

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

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

#32. Use professional pest control for commercial application.

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


Safeway #543 - 4700 Yelm Highway SE

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

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

Emerald City Smoothie - 1140 Galaxy Drive NE Suite E

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

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

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

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

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

Carl's Jr. - 3816 Pacific Avenue SE

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

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

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

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

Five Guys Burgers and Fries - 1200 COOPER POINT RD SW STE 800

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/2/2018 0 0 0 Tomatoes, prep top, 38 F
Tomatoes, 2-door prep, 40 F
Mushrooms, hot hold, 148 F
Burger, cook temp, 181-187 F
Milk shake mix, milk shake machine, 38 F
Shredded lettuce, walk-in cooler, 38 F
Sani-bucket @ 200 ppm QUAT
Sani-bucket @ 100 ppm Chlorine

No violations observed at time of inspection.

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

Note: Excellent hand washing observed during inspection.

Koibito Japanese Restaurant - 730 Sleater Kinney Road Suite F

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

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

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

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

Subway - 1001 COOPER POINT RD SW

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

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

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

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

Glenda's - 901 Binghampton Road

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

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

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

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

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

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

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

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

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

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

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

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

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

Re-Inspection:

Re-InspectionDate: Dec 18, 2018 Results: Sauce, hot hold well, 170 F

Re-inspection to verify active managerial control of risk factors.

Upon inspection observed proper hand washing and proper hot holding. Did not observe room temperature storage. Observed no critical high risk repeat violations.
Observed cardboard removed from food contact surfaces and improved cleanliness.

Notes: Facility to utilize merchandiser for storage / display of closed foods only.

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

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


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

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

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

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

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

Giddy-Up Coffee Corral - 724 Sussex Ave East

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

El Pulgarcito II - 4509 Lacey Boulevard SE Suite B

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

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

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

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

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

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

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

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

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

SPSCC Cafe' - 2011 MOTTMAN RD SW

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

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

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

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

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

Target #607 - 2925 Harrison Ave NW

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

No violations observed during inspection.

Beau Leg Fish 'N' Chips - 8765 Tallon Lane SE Suite G

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/30/2018 25 5 30 #16- Proper Cooling Procedures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Beans, hot hold pot, 171 F
Par cooked chicken, 2-door reach-in, 39 F
Lettuce, 2-door reach-in, 37 F
Noodles, prep unit bottom, 37 F
Cole slaw, prep unit top 35 F

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

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

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

Thai House - 909 SLEATER KINNEY RD SE #14

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

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

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

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

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

Tofu Hut Asian Fusion Restaurant - 4802 PACIFIC AVE SE

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

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

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

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

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

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

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

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

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

Re-Inspection:

Re-InspectionDate: Nov 26, 2018 Results: Bean Sprouts, small prep top, 39 F
Bean Sprouts, large prep top, 39 F

Re-inspection to verify corrective action for red high risk violations.
Upon inspection, observed proper hand washing at a stocked hand sink, observed properly cooled products (noodles) and observed proper cold holding temperatures (all sprouts below 41 F). Owner has ordered new menus which will include consumer advisory. (expected 11/28/18).
Observed no repeat red violations. Management has taken active control of risk factors resulting in previous violation/s.

Wagner's Bakery & Deli - 1013 Capitol Way S

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

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

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

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

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

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

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

McCoy's Tavern - 418 4th Avenue East

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

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

Subway - Capital Mall Food Court #4

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

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

Wendy's #111 - 2427 HARRISON AVE NW

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

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

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

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

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

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

Koibito Japanese Restaurant - 1707 Harrison Avenue NW

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

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

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

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

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

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

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

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

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

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

Re-Inspection:

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

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

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

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

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

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

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

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

Thank you for making the required changes.

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

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

No items cited.
Well maintained establishment

Starbucks - 1301 Yelm Highway SE

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

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

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

Zoe Juice Bar - 120 TURNER ST NE

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

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

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

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

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

Marina Shell Food Mart - 724 E State Street

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

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

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

Villa Grove Foodliner - 9200 LITTLEROCK RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 10/23/2018 0 0 0 Milk, dairy case, 37 F
Cheese, True Merchandiser, 41 F
Cheese round mini's, Pepsi Merchandiser, 37 F

No violations observed at time of inspection.

Oly Grind, The - 2030 MOTTMAN RD SW

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

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

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

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

Note: Business name changed to "The Oly Grind"

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

Villa Grove Foodliner - 9200 LITTLEROCK RD SW

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

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

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

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

Note: Replacement of corrugated plastic in kitchen currently on maintenance schedule.

Martin Way Diner - 2423 4th Avenue East

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

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

Whitewood Cider - 728 4TH AVE E

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

Good, none noted.

Jimmy John's #2745 - 901 UNION Ave SE

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

Good, none noted.

Olympia Senior Center - 222 N Columbia Street

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

Good, None noted.

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

Note: Kitchen evaluated for future catering food preparation.

Stellar Juices - 623 SE 5TH AVE

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

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

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

Wayside Cafe, The - 609 S CAPITOL WAY S

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

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

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



This page last updated: 04/29/17