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Food Safety - Inspections Lookup
Menchie's - Capital Mall
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Frozen Yogurt |
6/18/2021 |
0 |
0 |
0 |
|
Yogurt, 7B, 40 degrees F
Yogurt, 4B, 40 degrees F
Yogurt, 1B, 40 degrees F
Walk in, 40 degrees F
Quat sanitizer, 3 comp sink 300 ppm
No wine tasting until Phase 4, have system in place with distancing and masking.
No violations noted at time of inspection |
Total Wine & More - 625 BLACK LAKE BLVD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Wine Sampling |
6/18/2021 |
0 |
0 |
0 |
|
No wine tasting until Phase 4, have system in place with distancing and masking.
No violations noted at time of inspection |
Big Lots #4650 - 2815 CAPITAL MALL DR SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Grocery |
6/18/2021 |
10 |
0 |
10 |
#21- Proper Cold Holding Temperatures
|
#21: Merchandizer holding milk and eggs has external thermometer that is approximately 5 degrees F off from internal thermometer. Exterior showed 33 degrees F, internal at 38 degrees F. Initial temperature was 41 degrees F with internal of 46/47 degree F on thermometer before cooler system started. Recommend having separate thermometer in cooler. May need to turn temperature down to keep below 41 degrees F at all times. Second attempt made with internal temp at 46.4 degree F with external thermometer at 40 degrees F
Have milk moved to new cooler if it cannot be kept below 41 degrees F in current cold holding equipment. Current milk temp at 47 degrees F, must be below 41 degrees F |
Century Theatres - Olympia 14 - Capital Mall
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
6/16/2021 |
0 |
0 |
0 |
|
Hot dog, hot holding 138 degrees F
Quat sanitizer, 3 comp sink 300 ppm
No violations noted at time of inspection |
Chuck E Cheese - Capital Mall
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
6/16/2021 |
0 |
0 |
0 |
|
Pepperoni, slices pizza prep 40 degrees F
Cheese, mozzarella 41 degrees F
Walk-in, 40 degrees F
Quat sanitizer, kitchen bucket 300 ppm
No violations noted at time of inspection |
Subway - Capital Mall Food Court #4
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
6/15/2021 |
0 |
0 |
0 |
|
Turkey, sliced, prep line 38 degrees F
Lettuce, shredded 36 degrees F
Chicken strips, 38 degrees F
Sanitizer, Quat bucket 300 ppm
Tomato, sliced in walk in 39 degrees F
Walk in 37 degrees F
Recommend relocating ice scoop holding location. Exposed to environmental contamination and potential chemical exposure.
No violations noted at time of inspection |
Wetzel's Pretzels - Capital Mall
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
6/15/2021 |
5 |
0 |
5 |
#21- Proper Cold Holding Temperatures
|
Pretzel, pepperoni hot box 135 degrees F
Hot dog, cooler 44 degrees F
Sanitizer, Quat 200 PPM
Reach in cooler 31 degrees F
#21: Hot dogs at 44 degrees F inside refrigerator. Corrective action: turn temperature down on refrigerator to keep TCS Foods below 41 degrees F |
Panda Express #884 - Capital Mall
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
6/15/2021 |
0 |
0 |
0 |
|
Chicken, sliced prep line 135 degrees F
Chicken, Kung Pao, prep line 135 degrees F
Rice, prep line 138 degrees F
Sanitizer, Quat 200 ppm
Walk in 40 degrees F
Chicken Kung Pao, fryer 188 degrees F
No violations noted at time of inspection |
MiSo - Capital Mall - 625 BLACK LAKE BLVD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
6/15/2021 |
0 |
5 |
5 |
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
|
Beef, prep line 140 degrees F
Kimchi, refrigerator 41 degrees F
Coleslaw, prep line 38 degrees F
Tofu, walk in 40 degrees F
Chicken, prep line 140 degrees F
Sanitizer Quat bucket 300 ppm
#41: Quat testing kit contaminated and not useable. Corrective action: purchase new sanitizer testing kit. |
Bacco Trattoria Italiana - 9321 MARTIN WAY E
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
6/4/2021 |
40 |
0 |
40 |
#06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
|
Meat/produce/pre-made foods, walk in 43 degrees F
Meat/produce, prep cold hold 37 degrees F
Lasagna, cooling 4 inch pan 100-80 degrees F
#6: Handwashing sink out of paper towels near stove, must always be stocked with soap & paper towels. Stock immediately.
#16: Lasagna cooling in 4 inch pan. Must be 2 inches uncovered until 41 degrees F or below. Will be using ice for lasagna moving forward. CDI
#21: Temp in walk in 43 degrees F. Cold hold temps must be 41 degrees F or below. Adjust thermostat or service unit. |
Brim at Black Lake, The - 2722 BLACK LAKE BLVD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment (Espresso) |
5/28/2021 |
5 |
0 |
5 |
#21- Proper Cold Holding Temperatures
|
Milk, milk cooler 40 degrees F
Salsa, milk merchandizer 42 degrees F
Premium refrigerator, 40 degrees F
#21: Sala had internal temperature of 42 degree F, monitor thermometer and temperature of refrigerator. Must keep internal temperature below 41 degrees F. Thermometers show 40 degree F inside refrigerator. Corrective action: put cooler on highest (coldest) setting to bring temperature down below 41 degrees F. Continue to monitor and adjust as needed. Inspectors thermometer shows 48.3 degrees F internal temperature.
Paper towels not in dispenser, wiping towels nearby. Ensure hand wash station is always stocked.
All Change of Ownership corrections made per request. |
Outback Steakhouse Restaurant - 2615 Capital Mall Drive SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
5/27/2021 |
0 |
0 |
0 |
|
Salad, walk in 41 degrees F
Steak, prep line 38 degrees F
Salmon, prep line 40 degrees F
Reach in 39 degrees F
Baked potato soup, walk in 38 degrees F
No violations noted at time of inspection |
China House - 4740 Yelm Hwy SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
5/26/2021 |
50 |
0 |
50 |
#16- Proper Cooling Procedures
#19- No Room Temperature Storage
|
Diced chicken, top of prep 39 degrees F
Pork, cooked 159 degrees F
#16: Deep fried chicken and bbq pork being cooled at 3-5 inches deep. Must cool foods at 2 inches food depth. Corrected.
#19: BBQ pork cooling at room temp, food at 83 degrees F. Cooked in the morning. This must be cooled at 2 inches food depth.
Must cool foods at 2 inches food depth, uncovered. Obtain full size metal pans that are less than 3 inches deep. Prepare less foods needing cooling as you have very little room in your small walk in cooler. |
IHOP #1732 - 1520 Cooper Point Road SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
5/25/2021 |
0 |
0 |
0 |
|
Tomato sliced, walk in 40 degrees F
Tomato sliced, prep line 41 degrees F
Sausage links, prep line 142 degrees F
Walk in, 38 degrees F
No violations noted at time of inspection
Recommendation: ensure ice reaches same level as eggs on prep-line to keep eggs at proper temperatures. Below 45 degrees F for eggs not treated for salmonella, should be in refrigerated equipment. |
Vic's Pizzeria - 2100 HARRISON AVE NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
5/25/2021 |
0 |
0 |
0 |
|
Tomato sliced, walk in 40 degrees F
Tomato sliced, walk in 41 degrees F
No violations noted at time of inspection |
Vic's Pizzeria Wildwood - 2822 S CAPITOL BLVD -26
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
5/25/2021 |
25 |
0 |
25 |
#19- No Room Temperature Storage
|
Tomato sliced, walk in 40 degrees F
Lettuce chopped, prep line 41 degrees F
Tomato sliced, prep line 40 degrees F
#19: Observed RTE pizza without time/temperature as control. Corrected onsite: pizza now using time as a control on white board. Food must be marked or otherwise identified to indicate the time that is four (4) hours past the point when the food was removed from temperature control. Must then be discarded once four hours reached. |
New Sushi & Teriyaki - 5401 CORPORATE CENTER DR SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
5/24/2021 |
50 |
3 |
53 |
#16- Proper Cooling Procedures
#19- No Room Temperature Storage
#30- Proper Thawing Methods Used
|
Grilled chicken, hot hold 159 degrees F
#16: Breaded chicken cooling at food depth of >3 inches. Must cool TCS Foods at less than 2 inches.
#19: No room temperature storage allowed. Cooked beef & breaded chicken stored at room temp, beef at hot holding temperature.
#30: Proper thawing methods: Shrimp and chicken thawing at room temperature. Thaw in refrigerator.
Inspection points exceeded 45 red points so a reinspection must be conducted in 2 weeks at a cost of an administration fee. All items must be corrected at that time. |
Jasmine - 4315 6TH AVE SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
5/21/2021 |
25 |
5 |
30 |
#19- No Room Temperature Storage
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
|
Fried rice, 2 door 39 degrees F
#41: Dish wash machine does not sanitize. Have serviced immediately. Manually sanitize dishes with bleach water in sink.
#19: Cooked shrimp and cooked rice, cooled rice noodles on work area at 73-75 degrees F. Must keep hot at 135 degrees F or less than 41 degrees F. Corrected: reheated and moved to prep fridge. |
Barnes & Noble Booksellers, Inc. - 1530 Black Lake Boulevard
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
5/20/2021 |
10 |
0 |
10 |
#21- Proper Cold Holding Temperatures
|
Reach in, 2 door 40 degrees F
Freezer, -9 degrees F
Quiche, display case 45 degrees F
Quiche #2, display case 44 degrees F
#21: Quiche slice temp ranging between 44-45 degrees F. Correction: All Quiche slices placed back in 2 door refrigerators until 41 degrees F or below.
Cold air from display case may not be keeping food below 41 degrees F when close to glass. Keep back towards cold air vent, check temperatures regularly. |
Olympia Country & Golf Club - 3636 COUNTRY CLUB RD NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
5/19/2021 |
0 |
0 |
0 |
|
Walk in, produce 39 degrees F
Walk in, meat 40 degrees F
Prep table, 40 degrees F
No violations noted at time of inspection |
Terrace on the Green - 3636-A COUNTRY CLUB RD NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
5/19/2021 |
0 |
0 |
0 |
|
Rice, cooling, walk in 39 degrees F
Beans, cooling, walk in 38 degrees F
Lettuce, chopped, prep table 41 degrees F
Tomato sliced, prep table 39 degrees F
No violations noted at time of inspection |
Come & Go - 2007 HARRISON AVE NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment (Grocery) |
5/14/2021 |
0 |
0 |
0 |
|
Eggs, display case 41 degrees F
Fresh food fast, 40 degrees F
No violations noted at time of inspection.
By next inspection have the following items fixed:
1. Fixed counters and sinks, this is in progress, due by next inspection.
2. 3 comp sink caulk/sealed to wall, due by next inspection. |
Happy Teriyaki V - 5103 CAPITOL BLVD S
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
5/14/2021 |
35 |
0 |
35 |
#06- Adequate Handwashing Facilities
#16- Proper Cooling Procedures
|
Chicken, grilled, grill 180 degrees F
Chicken, grilled, prep table 55 degrees F
Lettuce, chopped, prep table 40 degrees F
Walk in, 40 degrees F
Vegetables, hot holding 135 degrees F
#6: Hand wash sink not accessible due to blockage from equipment. Second hand sink not stocked with soap. Corrected onsite.
#16: Grilled chicken not properly cooled below 41 degrees F prior to placement in cold holding. Lettuce must be cooled below 41 degrees F before lid closed in walk in. Recommend cooling with ice bath after preparation to cool. |
JJ's Quick Stop - 4845 BLACK LAKE BELMORE RD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
5/14/2021 |
0 |
0 |
0 |
|
Pickle, pouch, merchandiser 40 degrees F
Cheese block, walk in 40 degrees F
Freezer, -3 degrees F
No violations noted at time of inspection |
Brewery City Pizza - 5150 CAPITOL WAY SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
5/12/2021 |
10 |
0 |
10 |
#21- Proper Cold Holding Temperatures
|
Tomato, diced, pizza prep table 40 degrees F
Tomato, diced, salad prep table 40 degrees F
Lettuce, chopped, walk in 39 degrees F
Chicken, cut, pizza prep table, 43 degrees F
Chicken wings, pizza prep table, 44 degrees F
Tomato, sliced, pizza prep table, 43 degrees F
#21: Pizza prep table not holding T-TCS foods (chicken, wings, chicken strips, moz cheese) below 41 degrees F. All had temperatures at 44 or 43 degrees F. Corrected onsite: food moved to walk in need ot have equipment serviced to keep foods below 41 degrees F |
AFC Sushi @ Albersons #1407 - 701 TROSPER RD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
5/11/2021 |
0 |
0 |
0 |
|
Stock shelf, display 32.2 degrees F
Salmon, prep table 38 degrees F
Rice, pH 3.95
No violations noted at time of inspection |
Sonic - 1303 COOPER POINT RD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
5/11/2021 |
25 |
0 |
25 |
#04- Hands Washed As Required
|
Tomato sliced, prep line 40 degrees F
Tomato sliced, walk in 40 degrees F
Lettuce shredded, prep line 40 degrees F
Freezer, prep area -8 degrees F
Shake table, drive thru 40 degrees F
Sausage patty, hot holding 158 degrees f
#4: Observed employees wash hands at correct times, two did not wash for 20 seconds. Corrected onsite: ensure staff know to wash for 20 seconds per food code page 22. |
Denny's- America's Diner - 600 TROSPER RD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
5/10/2021 |
25 |
0 |
25 |
#04- Hands Washed As Required
|
Tomato, diced, prep table (eggs) 40 degrees F
Tomato, sliced, prep table (line) 40 degrees F
Chili, prep table 38 degrees F
Chicken, fried, fryer 168 degrees F
#4: Observed staff remove gloves and attempt to place new gloves on after contact with raw egg shells. Corrected on site: retrain staff on when to wash procedures.
Condenser in freezer leaking fluids. Have fixed to prevent water and pooling and potential hazards associated. |
Honeycuspe - 200 4th Ave W - Commissary
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Mobile Food Unit |
5/5/2021 |
0 |
0 |
0 |
|
Milk, tall reach in, ambient 33 degrees F
Sour cream, top of prep 35 degrees F
No violations noted at time of inspection |
Albertsons 3417 - 3520 Pacific Avenue SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Deli |
4/30/2021 |
25 |
0 |
25 |
#16- Proper Cooling Procedures
|
Chicken, cooked 179 degrees F
Pasta salad, display case 37 degrees F
Contact sanitizer 400 ppm Quat
#16: Pulled chicken cooling in walk-in in stacked bowls at 45-48 degrees F, food depth must be 2 inches and cooled uncovered, corrected. |
Burger King #3463 - 400 COOPER POINT RD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/30/2021 |
25 |
0 |
25 |
#04- Hands Washed As Required
|
Tomato, sliced walk in 35 degrees F
#4: hands washed as required, violation |
Domino's Pizza - 212 TUMWATER BLVD SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/30/2021 |
0 |
0 |
0 |
|
Tomato, diced, prep table 39 degrees F
Cheese, shredded 40 degrees F
Pizza, cooked 170 degrees F
Walk in 40 degrees F
Prep table, 38 degrees F
No violation noted at time of inspection |
Thai Garden Restaurant & Lounge - 2735 Harrison Ave NW # 440
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/30/2021 |
30 |
5 |
35 |
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#33- Potential Food Contamination Prevented
|
Rice, walk in 70 degrees F
Tomato sliced, prep line 44 degrees F
Chicken sliced, prep line 43 degrees F
Half & half, merchandiser 42 degrees F
Lettuce, chopped prep table (new) 38 degrees F
Sprouts 37 degrees F
#16: Multiple T-TCS Foods (rice, noodles, chowmein) in 4-6" containers cooling improperly. Corrective action: follow proper cooling procedures previously recommended from risk control plan in 2017 or cool using 2" pans until 41 degrees F before storing in 4-6 " container.
#21: Multiple foods in prep line tables near and above 41 degrees F. Corrective action: cool all sliced tomatoes to 41 degrees F before placing in prep-tables. Use proper storage containers for meat to prevent cold air from escaping, keep lids closed as much as possible.
#33: Multiple utensils stored in room temperature water. Corrective action: ice and water replaced at regular intervals moving forward. |
B & B Market - 7706 Old Highway 99 SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/28/2021 |
0 |
0 |
0 |
|
Burritos, hot display case 153 degrees F
Milk, walk in, ambient 41 degrees F
No violations noted at time of inspection |
McDonald's - 2611 HARRISON AVE NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/27/2021 |
25 |
0 |
25 |
#04- Hands Washed As Required
|
Chicken, hot holding line 135 degrees F
Egg (pre-cooked) hot holding line, 135 degrees F
Walk in 40 degrees F
#4: Observed two staff wash hands less than 20 seconds. Correction: retrain staff on proper hand washing procedures. |
Uptown Grill - 514 CAPITOL WAY S
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/27/2021 |
15 |
0 |
15 |
#06- Adequate Handwashing Facilities
#17- Proper Hot Holding Temperatures
|
Cheese/veggies, prep cold hold 39 degrees F
Pot pie fillings/beans, hot hold steam table 130-180 degrees F
Produce/meat/cooled foods, walk in cold hold 39 degrees F
Burger, cooking temp 155 degrees F
#6: Back hand wash in in dish pit blocked, move items and keep clear.
#17: Pot pie filling at 130 degrees F, stir and increase temp in addition to reheating to 165 degrees F in oven. |
Rainbow Cloud Cafe - 2727 Westmoor Ct SW, Suite #300
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/27/2021 |
0 |
5 |
5 |
#31- Food Properly Labeled
|
Refrigerator, back of house 41 degrees F
Pasta salad, grab and go 39 degrees F
Grab and go, 38 degrees F
#31: Mixed salads not properly labeled in grab and go refrigerator. Corrective action: label according to law and food code part 3 subpart F 03610. Have labels sent in for review. |
Red Robin Gourmet Burgers - 600 Cooper Point Road SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/27/2021 |
0 |
0 |
0 |
|
Lettuce, shredded, prep line 41 degrees F
Tomato, sliced, prep line 41 degrees F
Chicken breast, hot line 161 degrees F
No violations noted at time of inspection |
Silverio's Mexican Kitchen LLC - 112 CHERRY ST NE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/27/2021 |
30 |
5 |
35 |
#13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized
#20- Proper Reheating Procedures for Hot Holding
#33- Potential Food Contamination Prevented
|
Meat, hot hold (reheating) 130 degrees F
Meat/seafood/RTE foods, drawer cold hold 37 degrees F
Salsa/veggies, 2 door cold hold 38 degrees F
Beef, cooking temp 182 degrees F
#13: Raw meat stored at RTE foods in drawer cold hold. Re-arrange.
#20: Meat re-heating in steam table. Rapidly reheat to 165 degrees F before holding at 135 degrees F. CDI
#33: Chemicals stored next to dry goods, separate immediately. CDI |
IHOP #667 - 3519 Martin Way
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/27/2021 |
0 |
5 |
5 |
#33- Potential Food Contamination Prevented
|
Diced tomatoes, both line reach in 39 & 37 degrees F
Beef, cook 153 degrees F
Ground beef, cook 161 degrees F
Gravy, hot hold 147 degrees F
700 ppm lactic acid, 100 ppm chlorine
#33: Potential food contamination: Condensate line broken/detached from catch tray, repair immediately, provide catch container, arrange food away from leak. |
Main Chinese Buffet - 5580 Martin Way
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/26/2021 |
55 |
0 |
55 |
#16- Proper Cooling Procedures
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
|
Par cooked chicken, glass refrigeration unit, 4" deep metal pan 53 degrees F
Boiled eggs, cold hold buffet line 43 degrees F
Tofu, bottom 37 degrees F
Breaded chicken, covered 4" deep[ in pan in glass refrigerator 43-45 degrees F
Breaded chicken, walk in 41 degrees F
Leafy greens, buffet cold line, 38 degrees F
#16: Par cooked chicken 53 degrees F, greater than 2" (-4"), covered in glass refrigerator, breaded chicken, -4" in depth, covered in glass refrigerator 43-45 degrees F. Boiled eggs, greater 2" (-6"), "cooling" on cart in kitchen. Utilize proper cooling techniques. CDI - voluntarily discarded chicken.
#19: Improper time as a public health control. Rice items mismarked discard times. Use 4 hour max time discussed. CDI - voluntarily discarded. |
Chambers Prairie Market - 2914 YELM HWY SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment (Deli) |
4/22/2021 |
10 |
0 |
10 |
#21- Proper Cold Holding Temperatures
|
Stuffed waffles, hot case 143 degrees F
Sandwiches, walk in cooler ambient 39 degrees F
#21: Foods in large prep area 45-49 degrees F, this unit must keep foods below 41 degrees F, adjust thermostat and monitor temperature |
Tumwater Chevron - 7160 Capitol Blvd SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/22/2021 |
0 |
0 |
0 |
|
Chicken, hot case 137 degrees F
Sandwiches, walk in cooler, ambient 38 degrees F
No violations noted at time of inspection |
Koko's Lounge - 324 E 4th Avenue
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/21/2021 |
15 |
0 |
15 |
#13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized
|
Beans, top of prep 38 degrees F
Shredded chicken, steam table 139 degrees F
Mashed beans, steam table 145 degrees F
Beans, cooked 189 degrees F
Meats, 2 drawer unit 35 degrees F
200-300 ppm Quat
Dishwasher 100 ppm Chlorine
#13: Do not fill water carafes at hand sink
Do not block kitchen hand sink with added work table |
Tunawerth LLC - Olympia Farmer's Market
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Grocery Stores and Confectioneries |
4/17/2021 |
0 |
0 |
0 |
|
Cheese/milk, glass cold hold 35 degrees F
Cheese/milk, display cold hold 43 degrees F
No violations noted at time of inspection |
Wagners Market Place Bakery - Olympia Farmer's Market
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Grocery Stores and Confectioneries |
4/17/2021 |
5 |
5 |
10 |
#02- Food Worker Cards Current
#29- Adequate Equipment for Temperature Control
|
TCS Baked goods, glass cold hold 45 degrees F
#2: Food Worker Card missing, email to our division before next Saturday's market
#29: Cold hold, adjust thermostat or service unit |
Stewart's Meats - Olympia Farmer's Market
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Grocery Stores and Confectioneries |
4/17/2021 |
5 |
5 |
10 |
#02- Food Worker Cards Current
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
|
Meat, glass cold hold 37 degrees F
Meat, sliding glass cold hold 37 degrees F
#2: Food Worker Card missing, email to me
#42: Sanitizer too strong, dilute & use 1/2 cap (1 tsp) per gallon |
Sound Fresh Clams & Oysters - Olympia Farmer's Market
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment - Market Stall |
4/17/2021 |
15 |
0 |
15 |
#02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
|
Clams/oysters, ice cold hold 37 degrees F
Clams/oysters, cooler cold hold 39-45 degrees F
#2: Missing Food Worker Cards, email to me.
#22: No thermometer, email confirmed one has been equipped.
#21: Move product & surround with ice. |
San Francisco Street Bakery - Olympia Farmer's Market
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Grocery Stores and Confectioneries |
4/17/2021 |
0 |
0 |
0 |
|
Cream filled pastries, glass cold hold 41 degrees F
No violations noted at time of inspection |
HotSauceFresh LTD - Olympia Farmers Market
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Olympia Farmers' Market Booth |
4/17/2021 |
5 |
0 |
5 |
#02- Food Worker Cards Current
|
TCS Hot sauce, ice cold hold 37 degrees F
#2: Missing Food Worker Card |
Blue Heron Bakery - Olympia Farmer's Market
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Grocery Stores and Confectioneries |
4/17/2021 |
5 |
0 |
5 |
#22- Accurate Thermometer Provided for PHF
|
TCS Baked goods, glass cold hold 37 degrees F
#22: Missing thermometer, will have available for next inspection. |
Sea Blossom Seafoods - 700 CAPITOL WAY N
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment (Market Stall) |
4/17/2021 |
25 |
5 |
30 |
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
|
Packaged salmon, ice cold hold 50 degrees F
Salmon/halibut, ice cold hold 37-41 degrees F
#2: Food Worker Card missing, email to me
#6: No hand wash at stall, tub is used for rinsing fish, obtain portable hand wash sink. Corrected during inspection.
#21: Packaged salmon is above 41 degrees F. Put lid on ice cold hold & refill with ice as needed. Corrected during inspection.
#42: Sanitizer too strong, use 1/2 cap per gallon
|
Olympita - No commissary
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Mobile Food Unit |
4/16/2021 |
10 |
0 |
10 |
#21- Proper Cold Holding Temperatures
|
Chicpeas, upper cold hold 47 degrees F
Hummus, lower cold hold 37 degrees F
Raw meat/hummus, upright cold hold 36 degrees F
#21: Chipeas in upper prep 47 degrees F, keep lid closed to ensure 41 degrees F is maintained. CDI
|
Safeway #1503 - 520 Cleveland Avenue
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment - Deli |
4/12/2021 |
0 |
0 |
0 |
|
Chicken, walk in 38 degrees F
Salads, display cold hold 37-39 degrees F
Chicken/fries, display hot hold 150-180 degrees F
Chicken, cooking temp 185 degrees F
No violations noted at time of inspection |
| Meat Market |
4/9/2021 |
0 |
5 |
5 |
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
|
Display cold hold, 33-36 degrees F
Walk in cold hold, 36 degrees F
#42: Quat sanitizer out in bucket and 3 comp. Replace nearly empty bag. Corrected during inspection. |
| Bakery |
4/9/2021 |
0 |
0 |
0 |
|
Cheese, walk in 36 degrees F
Label dump sink "not for hand washing"
No violations noted at time of inspection |
| Grocery Stores and Confectioneries |
4/9/2021 |
0 |
0 |
0 |
|
Eggs, open air cold hold 40 degrees F
Milk, open air cold hold 39 degrees F
Meat, open air cold hold 38 degrees F
Cheese, open air cold hold 39 degrees F
No violations noted at time of inspection |
Arco AM/PM 7035 - 2601 YELM HWY SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Deli |
4/9/2021 |
0 |
0 |
0 |
|
Corn dogs/burgers, hot hold 140 degrees F
Cheese/yogurt, open air cold hold 38 degrees F
Sandwiches, open air cold hold 37 degrees F
Recent plan review work verified. Mop sink installed and 3 comp properly drained.
No violations noted at time of inspection. |
AFC Sushi @ Safeway #1503 - 520 CLEVELAND AVE SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/9/2021 |
0 |
0 |
0 |
|
Rice, RTS (acidified rice), 86 degrees F
Crab/salmon, cold hold (prep), 33-35 degrees F
Salmon, ambient cold hold 36 degrees F
No violations noted at time of inspection |
Lime Leaf Asian Fusion - 5730 RUDDELL RD SE Suite B
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/7/2021 |
25 |
0 |
25 |
#19- No Room Temperature Storage
|
Shrimp, top of prep 39 degrees F
Pork, cooked 181 degrees F
100 ppm Chlorine
#19: Cooked rice noodles at ambient temperature storage. Bean sprouts also stored at room temperature cool and drain in refrigeration.
|
McDonald's - 2430 93rd Avenue SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/6/2021 |
0 |
0 |
0 |
|
Crispy chicken, hot hold 157 degrees F
Small hamburgers, hot hold 157 degrees F
Chicken nuggets, cook 189 degrees F
100 ppm chlorine
400 ppm Quat
No violation noted at time of inspection. |
Mayan Family Mexican Restaurant - 4520 Pacific Avenue SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/5/2021 |
30 |
0 |
30 |
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
|
#16: Multiple pans of shredded beef and pork cooling at room temperature. Corrected moved to walk in. Mashed beans cooled in full 2 gallon buckets. Correction.
#21: Third walk in cooler operating at 42 degrees F. Must keep foods at or below 41 degrees F. Adjust setting or have serviced. |
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 |
4/1/2021 |
5 |
0 |
5 |
#21- Proper Cold Holding Temperatures
|
Par cooked, prep 40-49 degrees F
Surimi, Tofu prep 42-45 degrees F
Rice, 159 degrees F
Chicken, cooked 181 degrees F
100 ppm Chlorine
#21: Foods in prep fridge above 41 degrees F, keep these below 41 degrees F
|
Baskin Robbins #4926 - 4810 YELM HWY SE
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Grocery Stores and Confectioneries |
4/1/2021 |
5 |
0 |
5 |
#22- Accurate Thermometer Provided for PHF
|
Cream, unit #1 under counter 41 degrees F
500 ppm Chlorine
#22: Under counter unit need thermometer. 7 days to complete. |
La Patrona - 5409 Capitol Boulevard S.
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
4/1/2021 |
25 |
0 |
25 |
#17- Proper Hot Holding Temperatures
|
Large diced tomatoes, 2 door 38 degrees F
Sour cream, sliced tomatoes prep 39 degrees F
Shredded chicken, steam table 159 degrees F
Dish wash sanitizer 100 ppm Chlorine, contact sanitizer 100 ppm Chlorine
#17: Mashed beans in steam table at 119 degrees F, all 2 inch depths. Must be held above 135 degrees F. Assure fully reheat to 165 degree F and until is properly set to keep foods fully hot. |
Brick on Trosper, The - 709 Trosper Road SW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment and Tavern |
3/30/2021 |
15 |
0 |
15 |
#15- Proper Handling of Pooled Eggs
#21- Proper Cold Holding Temperatures
|
Sliced tomatoes, large prep 39 degrees F
Diced tomatoes, small prep 38 degrees F
200-300 ppm Quat
#21: Right hand 3 door prep has foods all at 45 degrees F, must adjust or service to keep foods below or equal to 41 degrees F
#15: Several pitchers of pooled eggs. Only pooled eggs of 4 or more for immediate customer use allowed.
Left side hand wash sink blocked by garbage container. Keep clear at all times. |
Emperor's Palace - 400 Cooper Point Road
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/30/2021 |
0 |
0 |
0 |
|
Par cooked chicken, 2 inch cooler 39 degrees F
Fried fish, hot holding 147 degrees F
Hamburger, cook 163 degrees F
Shrimp, top prep 38 degrees F
100 ppm Chlorine
Frozen shrimp thawing in cold running water
Reviewed cooling procedures
Spring rolls shall be discarded after 2 hours at room temperature holding
No violations noted at time of inspection |
Phoebe's Pastry Cafe on Division - 106 DIVISION ST NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Establishment |
3/30/2021 |
0 |
0 |
0 |
|
Elbow pasta, walk in cooler 60 degrees F
Quiche, display case 41 degrees F
200 ppm Quat
No violations noted at time of inspection |
Arby's #1866 - 2528 Harrison Ave NW
|
Permit Type |
Inspection Date |
Red Points |
Blue Points |
Total Points |
Deficiencies |
Inspection Notes |
| Food Service Establishment |
3/29/2021 |
0 |
0 |
0 |
|
Mashed beans, hot hold 167 degrees F
Diced chicken, hot hold 159 degrees F
Shredded lettuce, TC 38 degrees F
100 ppm Chlorine
No violations noted at time of inspection |
|
