Environmental Health
Food Safety



Food Safety - Inspections Lookup





Menchie's - Capital Mall

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Frozen Yogurt 11/23/2021 5 5 10 #02- Food Worker Cards Current
#34- Wiping Cloths Properly Used, Stored
Walk in, ambient 38 degrees F
Machine #7B, 39 degrees F
Machine #5B, 41 degrees F
Machine #3B, 40 degrees F
Machine #2B, 38 degrees F
Boba, 39 degrees F

#2: Multiple expired Food Worker Cards (FWC)s and unapproved FWC's. Corrective action: have all expired and unapproved FWC renewed with a WA valid card.

#34: No sanitizer dispensing from warewash dispenser. Corrective action: use manual sanitizing method and test strips to measure levels until automatic dispenser serviced.

Vic's Pizzeria - 2100 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/23/2021 10 0 10 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Ham, walk in 39 degrees F
Salami, pizza prep table 44 degrees F
Tomato, sliced , salad prep table 40 degrees F
Warewash, chlorine 100 ppm
Sanitizer, Quat bucket 300 ppm

#2: Multiple expired Food Worker Cards (FWC). Corrective action: have expired FWC renewed prior to food workers next shift.

#21: Salami at 44-45 degrees F in prep table. Corrective action: have salami moved in prep table to keep refrigerated 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 11/23/2021 0 5 5 #34- Wiping Cloths Properly Used, Stored
Hot dog, hot holding 173 degrees F
Hot dog, cold holding cooler (front) 35 degrees F
Cooler, reach in (back) 35 degrees F
Freezer, walk in 23 degrees F
Cooler, (front) holding pickles 38 degrees F
Sanitizer, bottle Quat 0 ppm

#34: Sanitizer in spray bottle at 0 ppm. Corrected onsite: sanitizer solution discarded and refilled, 400 ppm

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/19/2021 10 0 10 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Merchandizer, ambient 32 degrees F
Dairy refrigerator, ambient 35 degrees F
Sanitizer buckets (x3), 0 ppm

#2: Valid Food Worker Cards (FWC), one missing, two expired FWC's. Corrective action: have cards renewed prior to next shift.

REPEAT #21: Merchandizer holding cheese cakes at 44-45 degrees F. Corrective action: have merchandizer serviced and email when corrected.

Brewery City Pizza - 5150 CAPITOL WAY SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/19/2021 10 0 10 #21- Proper Cold Holding Temperatures
Meat sauce, 38 degrees F
Ham, pizza line 41 degrees F
Lettuce, shredded, prep table 40 degrees F
Tomato, diced prep table 49 degrees F
Sanitizer, chlorine bucket 50 ppm
Warewash, hi temp 163 degrees F

#21: Tomato sliced and diced in prep table for salads recorded at 49-50 degrees F. Time likely exceeds >12 hours with no temp logs to determine temperature abuse. Tomatoes discarded. Not same violation as previous inspection, no repeat.

Food should not be left unattended at room temperature, ensure all T-TCS foods placed under temperature control before food workers change tasks.

IHOP #1732 - 1520 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/19/2021 10 0 10 #21- Proper Cold Holding Temperatures
Sausage, links hot holding 135 degrees F
Gravy, hot well 138 degrees F
Tomato, sliced prep table 40 degrees F
Beef, hamburger (walk in ) 51 degrees F
Walk in, ambient 50 degrees F
Warewash chlorine, 100 ppm

#21: Ambient an internal temperatures of T-TCS foods in walk in at 50 degrees F. Corrected onsite: Walk in being serviced during inspection.

Sonic - 1303 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/19/2021 0 0 0 Hamburgers, hot holding 158 degrees F
Chili, 164 degrees F
Tomato, sliced, prep table 40 degrees F
Walk in, ambient 40 degrees F
Freezer, -1 degrees F
Sanitizer, Quat 400 ppm

No violations noted at time of inspection

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 11/17/2021 25 5 30 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Beef hamburger, burger cooler 49 degrees F
Tomato sliced, prep table 40 degrees F
Sausage, pizza cooler 38 degrees F
Hamburger patty, grilled 159 degrees F
Walk in, ambient 40 degrees F
Warewash, chlorine 0 ppm

#2: Multiple expired Food Worker Cards (FWC). Corrective action: have all expired FWC's renewed prior to food workers next shift.

#6: Three hand wash station missing hand drying provisions. Corrected onsite: all hand wash station replenished.

#21: Beef patties observed at 48-49 degrees F near grill. Corrective action: beef moved to walk in to cool to 41 degrees F. Adjust temperature of top cooler to keep beef below 41 degrees F. If unable to maintain temperature, keep beef stored below.

#34: Warewash machine not dispensing proper sanitizer concentration. Corrective action: use warewash for wash/rinse and sanitize in 3 comp sink until sanitizer concentration adjusted.

Steamboat Coffee Shop - 3403 Steamboat Island Road NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 11/17/2021 0 0 0 Freezer, outdoor ambient 4 degrees F
Refrigerator, indoor ambient 40 degrees F
Sanitizer, bucket 100 ppm

No violations noted at time of inspection

Hickory Farms #40054 - 625 Black Lake Blvd SW (Commissary-Captl Mall)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile unit (kiosk) 11/17/2021 0 0 0 Cheese, ambient fridge (back) 28.9 degrees F
Cheese, ambient fridge (front) 15 degrees F

No violations noted at time of inspection
No sampling

Capital Daily Grind - 3900 Capital Mall Drive SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 11/17/2021 0 0 0 1 door merchandizer, ambient 40 degrees F
1 door, ambient 35 degrees F
Sanitizer, chlorine 100 ppm

No violations noted at time of inspection

AFC Sushi @ Safeway #1464 - 3215 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/17/2021 5 3 8 #02- Food Worker Cards Current
#37- In-use Utensils Properly Stored
Crab salad, cooler 2 door 41 degrees F
Shrimp, pep table 40 degrees F
Crab salad, prep table 38 degrees F
Salmon, cooler 39 degrees F

#2: Missing two Food Worker Cards (FWC), have Servesafe Certifications. Corrective action: obtain FWC prior to next shift.

#37: Ice melted for in use utensil storage. Corrected onsite: ice added after water removed.

A Hill of Beans Espresso - 7002 Littlerock Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 11/17/2021 5 5 10 #02- Food Worker Cards Current
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Cold brew, internal 42 degrees F
Milk, 2 door dairy fridge 40 degrees F
Freezer, -6 degrees F
Cooler, 28 degrees F
2 door ambient, refrigerator 42 degrees F

#2: Missing multiple Food Worker Cards (FWC), expired. Corrective action: have all expired FWC renewed prior to employees next shift. Have missing FWC's brought in before next shift.

Keep 2 door refrigerator temperature monitored throughout day. If temperatures do not fall below 41 degrees F, adjust temperature settings.

#41: Missing proper chlorine testing strips. Corrective action: purchase chlorine sanitizer testing strips as soon as possible. Chlorine solution must be between 50-100 ppm.

Capital Mall - 625 Black Lake Boulevard SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Ware wash for food court vendors 11/16/2021 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Floor not sealed, old sealant removed and concrete flooring exposed.

#41: Mechanical sanitizer temperature: warewash only reaching 150 degrees F after multiple cycles. Corrective action: have serviced to reach 160 degrees F for sanitizing.

McDonald's - 2611 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/16/2021 0 0 0 Hamburger beef, grilled/cooked >158 degrees F
Chicken nugget, grilled/cooked >165 degrees F
Breakfast burrito, cooler 39 degrees F
Sliced tomato, cooler 38 degrees F
Sanitizer, Quat bucket 300 ppm
Warewash, chlorine 100 ppm

No violations noted at time of inspection

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 11/16/2021 0 5 5 #31- Food Properly Labeled
Spinach, prep table 40 degrees F
Spinach, 2 door cooler 41 degrees F
Sanitizer, chlori8ne bucket 100 ppm

REPEAT #31: Kimchi missing food labels. Corrected onsite: labels being produced for jars of kimchi.

Safeway Fuel Station #4616 - 3205 Harrison Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery and Deli 11/16/2021 0 0 0 Hot dog #1, roller >138 degrees F
Hot dog #2, roller >149 degrees F
Taquito, roller >139 degrees F
Corn dog #1, hot box >135 degrees F
Corn dog #2, hot box >135 degrees F
2 door, refrigerator 39 degrees F
Freezer, -2 degrees F

No violations noted at time of inspection

Canteen @ Costco #64 Breakroom - 5500 LITTLEROCK RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 11/16/2021 0 0 0 Cold hold, ambient 39 degrees F
Freezer, ambient -6 degrees F

No violations noted at time of inspection

Higuchi Family Catering - 209 Lily Rd NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/10/2021 0 0 0 Milk/dairy, prep cold hold 35 degrees F
Prepped foods/milk/eggs, 2 door cold hold 37 degrees F
Breakfast burrito, reheat for hot hold 170 degrees F
In use sanitizer, chlorine 100 ppm

No violations noted at time of inspection

Oyster House - 320 4TH AVE W

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/9/2021 15 5 20 #12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction
#22- Accurate Thermometer Provided for PHF
#23- Proper Consumer Advisory Posted
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Shellfish/meat/produce, walk in cold hold 37 degrees F
Meat/produce/dairy/shellfish, prep cold hold 38-40 degrees F
Veggies/potatoes, prep hot hold 158 degrees F
Oysters, oyster bar prep cold hold 40 degrees F
In use sanitizer, Quat 200 ppm
Dishwasher 185 degrees F

#12: Shellfish tags not marked with "last sold or discarded" date. Shellfish tags shall have date of last item sold or discarded written on the tag. Going forward write date of first and last one in batch.

#22: Thermometer missing in multiple prep tables. All cold hold units shall have accurate, easily visible thermometers in them. Equip promptly.

#23: No consumer advisory for "fresh sheet" on steaks and ahi tuna. All menus shall have a consumer advisory denoting the items that can be served raw or under cooked. Include on next reprint of fresh sheet or similar menu.

#42: Used oyster shells being reserved. Even though they are washed/rinsed and sanitized, oyster shells cannot be re-used for food contact surfaces. Discard shells and consider stainless steel or other re-usable containers.

Ensure back hand wash station is easily accessible and sink with only cold water isn't used for hand washing.

Safeway #1464 - 3215 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 11/9/2021 0 0 0 Chicken strips, hot holding 160 degrees F
Chicken orange, hot holding 155 degrees F
Ham, walk in 40 degrees F
Turkey, cooler 40 degrees F
Sanitizer, Quat bucket 300 ppm
Warewash, hi temp 169 degrees F

Keep waste dispenser closer to hand washing facilities.

No violations noted at time of inspection
Produce Cutting Area 11/9/2021 10 0 10 #21- Proper Cold Holding Temperatures
Walk in (ambient) 37 degrees F
Fresh cut, grab n go (ambient) 40 degrees F
Sprouts (ambient) 41 degrees F
Guacamole, packed cooler 46 degrees F

#21: Guacamole observed with internal temp of 46 degrees F. Corrected onsite: all guacamole moved to walk in to cool to 41 degrees F. Machine temperature shall be lowered to keep foods below 41 degrees F
Meat Market 11/9/2021 10 0 10 #21- Proper Cold Holding Temperatures
Meats, ambient grab n go 30 degrees F
Deli meats, grab n go 43/44 degrees F
Shrimp, grab n go 44 degrees F
Crab, display cooler 40 degrees F
Pork, display cooler 38 degrees F
Beef, ground, display cooler 38 degrees F
Walk in 38 degrees F
Walk in, meats 35 degrees F

#21: Shrimp at 45 degrees F in new cooler unit. Corrective action: cool to 41 degrees F in walk in, lower cooler temperature. Deli meats cooler at 44 degree F ambient, cooler must be adjusted to keep temperature below 41 degrees F
Grocery Stores and Confectioneries 11/9/2021 0 0 0 Dip n dots, freezer -25 degrees F
To go/pick up, refrigerator 34 degrees F
Tofu fridge (ambient) refrigerator 32 degrees F
Cheese (ambient), refrigerator 38 degrees F
Eggs (ambient), refrigerator 39 degrees F
Ice cream, freezer -1 degrees F
Milk (ambient), cooler 36 degrees F

No violations noted at time of inspection
Bakery 11/9/2021 0 0 0 Walk in, ambient 40 degrees F
Freezer, ambient -10 degrees F
Dessert, grab n go ambient 35/38/37/38 degrees F

No violations noted at time of inspection

Jack in the Box #8343 - 8215 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/9/2021 35 3 38 #06- Adequate Handwashing Facilities
#19- No Room Temperature Storage
#37- In-use Utensils Properly Stored
Sliced tomatoes, walk in 38 degrees F
Eggs, hot hold 173 degrees F
Prepped chicken bowls, walk in 38 degrees F
Sliced ham, under counter unit 38 degrees F

#6: Inadequate hand washing facilities. Hot water unavailable in women's restroom (waited greater than 2 minutes) for hot water. Correction: ensure adequate hot water at hand sink, 100-120 degrees F within 1 minute. Provide/repair. Ensure proper hand washing by employees.

#19: Improper use of time as a public health control. Timer not in use, product greater than 4 hours. CDI - discarded.

#37: In use utensils improperly stored, ice scoop stored handle in contact with ice. Correction: store to avoid potential contamination.

Firehouse Subs - 1110 GALAXY DR NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/9/2021 25 5 30 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Meatballs, hot hold table top well 160 degrees F
Shredded lettuce, prep unit top & bottom, 54 degrees F
Sliced tomatoes, glass door upright 39 degrees F
Sliced tomatoes, prep unit bottom 39 degrees F
Sliced beef, prep unit top & bottom 36 degrees F
Sliced beef, walk in 36 degrees F

#2: Food Worker Cards (FWC) absent for employee on shift, expired for employee on schedule. Correction: maintain current WA FWC for all required employees.

#6: Inadequate hand washing facilities, basin unavailable, pitcher in basin. Correction: Prevent potential contamination use hand sink for hand wash only. Maintain hand sink available at all times. CDI - pitcher removed

#21: Improper cold holding of TCS, lettuce at 54 degrees F in prep unit top & bottom. Correction: maintain TCS in cold holding at or below 41 degrees F. CDI rapid chill.

#34: Sanitizer not made at time of inspection. Correction: prepare and maintain. CDI - made.

Re-inspection required due to repeat violations from previous inspections have not been corrected.

Domino's Pizza - 1140 GALAXY DR NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/9/2021 0 0 0 Sausage, prep drawer 36 degrees F
Chicken wing, prep unit top 40 degrees F
Sliced cheese, walk in 38 degrees F
Sliced chicken, prep unit top 38 degrees F

No violations noted at time of inspection

Safeway #1464 - 3215 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 11/9/2021 0 0 0 Milk, cooler #1 38 degrees F
Sous egg bite, cooler #2 40 degrees F
Cold brew (internal) cooler #3 38 degrees F
Sanitizer, Quat 300 ppm,

No violations noted at time of inspection

Subway - 1401 Galaxy Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/8/2021 5 0 5 #21- Proper Cold Holding Temperatures
Soup, soup well 176 degrees F
Meatball, hot hold well 157 degrees F
Sliced tomatoes, walk in 43 degrees F
Chicken, make line 40 degrees F
Turkey, walk in 40 degrees F
Egg patty, make line 39 degrees F

#21: Improper cold holding of TCS food, sliced tomatoes prepped at 11 am 43 degrees F in walk in. Correction: maintain TCS in cold holding at or below 41 degrees F. CDI - rapid chilled.

Walgreens #12453 - 702 TROSPER RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 11/8/2021 0 0 0 Walk in, ambient 38 degrees F

No violations noted at time of inspection.

Walgreens #05571 - 1510 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 11/8/2021 0 0 0 Walk in, ambient 36 degrees F
Freezer, ambient -3 degrees F

NO violations noted at time of inspection.

Tea Leaf II - 4646 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/8/2021 95 10 105 #04- Hands Washed As Required
#13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized
#14- Raw Meats Away from RTE Food; Species Separated
#16- Proper Cooling Procedures
#19- No Room Temperature Storage
#34- Wiping Cloths Properly Used, Stored
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Cooked pork, walk in 40 degrees F
Cooked shrimp, prep unit top 38 degrees F
Leafy greens, bowl on counter 53 degrees F
Egg drop soup, soup warmer 157 degrees F

#4: Improper hand washing: Employee rinsed gloved hand in/at rinse basin of dish machine with spray nozzle. Employees washed hand at hand sink for less than 20 seconds minimum. CDI - rewash.

#13: Food contact surfaces/wares used for raw meat not thoroughly/properly cleaned. Baking sheet used for raw meat rinsed at dish machine rinse basin and returned to storage. CDI- washed at dish machine. Correction: prevent potential contamination properly/thoroughly clean wares used for raw meat.

#14: Raw meat improperly stored. Raw beef stored above ready to eat food (wontons) in walk in. Prevent potential contamination. CDI - relocated wontons. Correction: Properly store raw meats below ready to eat foods.

#19: Room temperature storage. Leafy spinach greens in bowl on counter 53 degrees F, rice stored a top "warmer" uncovered too dray. Correction: Store TCS in temperature control. Maintain 41 degrees F or lower, or 135 degrees F or higher.

#34: In use wiping cloth stored on counter. Correction: ensure in use wiping cloth properly stored in sanitizer. Remove from counter for use.

#42: Interior ice machine dirty w/mold like substance. Correction: maintain and properly wash, rinse, sanitize and air dry.

Notes:
Ensure 3 comp sink available for use
Ensure cutting boards are thoroughly cleaned.
Ensure food storage areas are properly cleaned.
Ensure dish machine serving records are available upon request (as waiver requirement).

Reinspection required.

Taco Time - 8208 Quinalt Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/8/2021 45 0 45 #02- Food Worker Cards Current
#04- Hands Washed As Required
#06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
Beef, cooking pot 153 degrees F
Sliced tomatoes, make line 48 degrees F
Chicken taquitos, walk in/reach in 39 degrees F
Chicken make line 172 degrees F
Shredded lettuce, 43 degrees F
Rice, hot well 186 degrees F

#4: Improper handwashing, employee donned gloves after changing tasks without washing hands. Correction: properly wash hands before conning gloves.

#6: Hot water unavailable at prep line hand sink (1 of 3). Correction: Repair to provide water 100-120 degrees F.

#2: Food Worker Cards (FWC) not valid, 5 expired FWC. Correction: provide and maintain.

#21: Improper cold holing of TCS foods. Lettuce and tomatoes prep line greater than 41 degrees F. Correction: maintain TCS in cold holding at or below 41 degrees F.

Taco Bell - 8302 QUINAULT DR NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/8/2021 0 0 0 Diced tomatoes, walk in 37 degrees F
Beans, prep line 187 degrees F
Shredded lettuce, prep line undercounter 39 degrees F
Chicken, prep line 172 degrees F

No violations noted at time of inspection

Pat's Café - 6011 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/8/2021 55 13 68 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#15- Proper Handling of Pooled Eggs
#19- No Room Temperature Storage
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#29- Adequate Equipment for Temperature Control
#30- Proper Thawing Methods Used
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Scrambled eggs, off stove plated 161 degrees F

#2: Food Worker Cards (FWC) not current for all food workers (both expired). Correction: obtain valid FWC's. Reviewed website.

#6: Inadequate hand washing facilities in kitchen. 2 basin stainless steel sink utilized for both hand washing and ware washing. Correction: prevent potential contamination - use sink for hand washing ONLY. Utilize 3 cop sin for ware washing cease using 2 basin for ware washing. Post hand washing sign.

#15: Improper handling of whole shell raw eggs. Greater than 4 (four) eggs in container for omelets and scramble order. Not to individuals. (separate batch for French Toast). Correction: except as batters or for immediate service, whole shell eggs may not be "pooled". Make individual orders or substitute pasteurized egg or egg products.

#26: Non compliance with operational plan. Prep table not provided as required by menu, required per operational plan and need demonstrated during food preparation. See #19. Correction: Provide prep unit refrigerator.

#19: Room temperature storage of TCS Foods, breakfast items stored on counter (raw whole shell eggs, uncooked bacon, link sausage) during service. Correction: store TCS in refrigeration. Do not store foods at room temperature.

#29: Inadequate equipment for temperature control. 1 (one upright) in kitchen for storage and food preparation. Correction: Provide prep unit in kitchen. dispose of/remove non-working units.

#30: Improper thawing. Multiple bags of hash-browns (5+) thawing at room temperature in utility storage area. Correction: Thaw by approved methods only. In refrigerator, submerged under running water, in microwave or in cooling process.

#41: Ware washing facilities improperly installed. 3 comp sink absent air gap. Correction: provide air gap.

Re-inspection required.

Olympia Grocery Outlet - 2100 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 11/8/2021 0 0 0 Grab n go, ambient 32 degrees F
Meats, deli, ambient 39 degrees F
Meats, whole ambient 38 degrees F
Produce, packaged 38 degrees F
Dairy, ambient 38 degrees F
Meat, walk in 33 degrees F
Dairy, walk in 40 degrees F
Produce, walk in 36 degrees F
Freezer, walk in -5 degrees F
Deli, walk in 36 degrees F

No violations noted at time of inspection

Domino's Pizza - 212 TUMWATER BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/8/2021 5 0 5 #02- Food Worker Cards Current
Pizza, cooked 172 degrees F
Roasted tomato, prep table 40 degrees F
Chicken nugget, 1 door fridge 37 degrees F
Cheese, shredded, walk in 38 degrees F
Walk in, ambient 36 degrees F
Sanitizer, Quat bucket (x2) 300 ppm

#2: Expired Food Worker Card (FWC). Corrective action: Have FWC renewed prior to food handlers next shift. All new employees have up to 14 days to get FWC.

Bulgogi Hustle - 5718 PACIFIC AVE SE Suite D

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/8/2021 35 0 35 #17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
Cut leafy greens, prep unit bottom 54 degrees F
Raw chicken, prep drawer 40 degrees F
Breaded chicken, table top hot hold 97-105 degrees F
Egg rolls, table top hot hold well 120 degrees F
Kimchi, walk in 37 degrees F
Cooked pork, hot hold unit 187 degrees F
Won ton, table top hot hold 137 degrees F

#17: Improper hot holding of TCS food items in 3 well hot hold unit 95-120 degrees F. Correction: maintain TCS foods in hot hold at/or above 135 degrees F. Reheat to 165 degrees F or discard.

#21: Improper cold hold to TCS foods. Cut leafy greens in 5 gallon container at 54 degrees F in bottom of prep unit. Correction: maintain TCS foods in cold holding at/or below 41 degrees F. CDI: rapid chill.

Taco Bell # 35321 - 5650 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/8/2021 0 0 0 Steak, make line 157 degrees F
Shredded lettuce, under make line 37 degrees F
Diced tomatoes, walk in 37 degrees F
Rice, make line 176 degrees F

No violations noted at time of inspection

Locust Cider and Brewing Co - 222 N CAPITOL WAY Suite 111

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/5/2021 0 0 0 Pizza toppings, prep cold hold 38-40 degrees F
Pizza toppings, upright cold hold 39 degrees F
In use sanitizer 200 ppm

No violations noted at time of inspection

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 11/4/2021 10 0 10 #06- Adequate Handwashing Facilities
Chicken, sliced display cooler 40 degrees F
Steak asada, display cooler 38 degrees F
Display cooler, ambient 38 degrees F
Freezer, ambient -12 degrees F
Refrigerator, 2 door RTE foods 39 degrees F

#6: Mop bucket blocking hand wash station near preparation table. Corrected onsite: mop bucket relocated.
Tavern 11/4/2021 0 0 0 Bar cooler at 40 degrees F ambient
Refrigerator/prep table ambient, 38 degrees F
Pico de gallo, prep table 40 degrees F
Beef, pulled, hot holding >139 degrees F
Beans, refried hot holding >147 degrees F
Sanitizer, chlorine 100 ppm
Warewash, chlorine 100 ppm

No violations noted at time of inspection

Subway - 8205 Martin Way E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/4/2021 5 0 5 #02- Food Worker Cards Current
Spinach, under counter unit 39 degrees F
Spinach, walk in 39 degrees F
Meatballs, hot hold well 171 degrees F
Sliced tomatoes, under counter unit 39 degrees F
Tuna salad, make line 38 degrees F
Shredded lettuce, make line 40 degrees F

#2: Valid food worker cares unavailable for employees onsite and on schedule. Correction: Ensure food workers have valid food worker cards, make available upon request. Valid FWC's required to work alone.

Notes: 4 ensure minimum of 20 seconds handwash
Notes: 34/41 ensure test strips available and accessible

Row - 208 State Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/4/2021 5 0 5 #12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction
Meat/produce/cheese, walk in cold hold 36 degrees F
Meat/produce/cheese, prep cold hold 40 degres F
Chicken, cooking temp 170 degrees F
Milk, bar cold hold 39 degrees F
In sure sanitizer (chlorine) 150 ppm

#12: Shellfish tags not kept with in use batch; no dates recorded. Shellfish tags shall be kept with batch in use until last shellfish is sold or discarded. At that time, record the date on the shellfish tag and keep for 90 days. Going forward follow these practices.

Revel Lacey - 333 HOH ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Espresso) 11/4/2021 0 0 0 Non dairy creamer, 3 door under counter unit 39 degrees F

No violations noted at time of inspection.

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 11/4/2021 0 0 0 Refrigerator, 2 door dairy (ambient) 38 degrees F
Refrigerator, 3 door salsa (ambient) 38 degrees F
Refrigerator, 3 door, ice cream (ambient) 40 degrees F
Icecream, 2 door cooler -2 degrees F
Freezer, -12 degrees F

All food stored properly, all units have thermometers. Grocery is clean and well maintained.

No violations noted at time of inspection.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 11/4/2021 10 0 10 #21- Proper Cold Holding Temperatures
Milk, Hersheys, diary grab n go 46 degrees F
Dairy, grab n go ambient 45-46 degrees F
RTE ambient, quick eats 41 degrees F

#21: External ambient thermometer showed temperature of 46.1 degrees F. Internal temperature observed at 46.5 degrees F in milk carton. Corrected onsite: Per DOH food reconditioning and destruction, all foods between 46-55 degree F under 12 hours must be cooled below 41 degrees F. All T-TCS Foods in dairy grab n go moved to walk in with bacon and eggs.

Mercato Ristorante - 111 Market Street NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/4/2021 0 0 0 Meat/cheese/produce, Walk in cold hold 38 degrees F
Meat/cheese/produce, Prep cold hold 38-40 degrees F
Soup, hot hold 160-180 degrees F
Milk/dairy, Bar cold hold 37 degrees F
In use sanitizer (chlorine) 150 ppm
Dishwasher temp, 197 degrees F

Ensure asterick (*) is next to all items that can be ordered undercooked. If fish is under cooked, new advisory is needed after March 1, 2022.

No violations noted at time of insepcton

Revel Lacey - 333 HOH ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/4/2021 15 10 25 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Cut melon, 1 door upright (dessert) 39 degrees F
Mashed potatoes, insert on grill 171 degrees F
Crab mix, prep drawer 57 degrees F
Raw, whitefish, prep drawer 49 degrees F
Sliced tomatoes, prep unit top 39 degrees F
Par cooked carrots, prep unit top 46 degrees F
Macaroni salad, 1 door upright 41 degrees F
Soup of the day, soup well 157 degrees F

#2: Invalid/absent food worker cards. Correction: ensure valid FFWC for employees, make available upon request.

#21: Improper cold holding temperatures. TCS foods in cold holding greater than 41 degrees F (crab mix 57 degrees F, whitefish 49 degrees F, cooled vegetables 46 degrees F). Correction: maintain TCS foods in cold holding at or below 41 degrees F. Monitor fill lines. CDI foods rapid chilled.

#41: Temperature validation absent at thermal dish machines. Correction: Provide and use temp validation device.

#42: Food contact surface improperly maintained. Interior surfaces of ice machine present mold like substance. Correction: Empty machine of ice and properly wash, rinse, sanitize and air dry at needed frequency.

Notes:
#4: Ensure proper handwashing, 20 seconds minimum
#15: Review regulations regarding whole shall raw eggs noting number limits and specific regulations.
#29: Monitor equipment and alter use as necessary/repair as necessary.
#22: Train on temperature requirement and corrective actions, review temp logs.

L & L Hawaiian BBQ - 5312 LITTLEROCK RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 11/4/2021 30 5 35 #04- Hands Washed As Required
#17- Proper Hot Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Spam, prep table 40 degrees F
Rice, rice cooker >148 degrees F
Cabbage, hot holding (tray) 130 degrees F
Chicken, sliced cooking (x3) 198, 189, 192 degrees F
Pork, shredded, hot holding 159 degrees F
Sanitizer Quat, 3 comp sink 400 ppm
Walk in, ambient 40 degrees F
Pork, walk in 41 degrees F
Pork, cooling 2" pan 90 degrees F
Macaroni salad cooler (front), 40 degrees F

#4: Observed food worker prepare raw egg for cooking, then remove gloves and place new gloves on and attempt to resume food handling. Corrected onsite: Discussed violation with food worker, hands washed 20 seconds.

#17: Cabbage at 130 degrees F. Corrected onsite: lid placed on top of container. Keep covered when not in use to keep above 135 degrees F.

#41: Could not locate sanitizer test strips. Corrective action: purchase proper test strips for sanitizer solution.

Ensure temperatures of Musubi is monitored once preparation is complete, concern that temperatures may not reach and stay above 135 degrees F if preparation is interrupted. May need to reheat at1 165 degrees F if temperatures do not stay above 135 degrees F.

Chevron Mini-Mart #1105 - 670 Trosper Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery and Deli 11/4/2021 0 0 0 Walk in, ambient 39 degrees F
Hot dog, roller >139 degrees F
Tornado, hot box >157 degrees F
RTE foods, Beverage Air Cooler 39 degrees F
Taquito/tornado cooler 41 degrees F
Sanitizer, Quat 3 comp sink 400 ppm

No violations noted at time of inspection

Walmart #3850 - 5900 Littlerock Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores 11/4/2021 0 0 0 Deli meat, packaged deli 39 degrees F
Dairy, packaged dairy 34 degrees F
Eggs, walk in 38 degrees F
Ice cream, freezer -3 degrees F
Dairy walk in 34 degrees F

All baby food, formula, inspected and all tossed within 45 days of expiration date.

First in first out.

Automated cold hold monitoring system.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/4/2021 5 12 17 #22- Accurate Thermometer Provided for PHF
#34- Wiping Cloths Properly Used, Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Calzone, pizza oven 204 degrees F
Prep unit bottom, pepperoni 39 degrees F
Prep unit top, pepperoni 40 degrees F
Sausage, prep unit top 41 degrees F
Blue cheese, merchandizer 39 degrees F
Blue cheese, walk in 40 degrees F

#5: Thermometer unavailable, unused. Food thermometer absent in facility. Correction: provide & use.

#34: Sanitizer/wiping clothes improperly used, unavailable/not made at time of inspection. Correction: provide at all times of food prep, test for proper strength. CDI

#41: Test strips absent for warewashing sanitizer. Correction: provide & use.

REPEAT #48: Light visible under door (rear). Correction: Close gap. Ceiling not smooth/easily cleanable, grease build up visible. Correction: Clean or replace.

Notes: #2 provide new food worker card and email to inspector
#29: monitor prep unit condensate
#6: Ensure 20 second handwashing

Character's Corner Bar - 6620 Sexton Road NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/3/2021 0 5 5 #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Lettuce, prep table 40 degrees F
2 door cooler, ambient 40 degrees F
Soup, hot holding 147 degrees F
3 door refrigerator, 40 degrees F
Sanitizer, chlorine 100 ppm
Warewash, hi temp 160 degrees F

#40: Food surfaces/equipment/utensils shall be sufficient in thickness to withstand repeated warewashing. Multiple food equipment containers not reusable material. Corrective action: slowly introduce food grade containers that meet characteristic and durability requirements.

TESC - Corner Store - 4225 Indian Pipe Loop NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 11/3/2021 10 0 10 #06- Adequate Handwashing Facilities
Grab n go RTE, ambient 36 degrees F
Dairy, ambient 34 degrees F

#6: Missing hand drying provisions at both hand wash stations. Corrected onsite: towel dispenser to be refilled immediately.

TESC - Einstein Bagels - Seminar II Building

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/3/2021 0 0 0 Cold brew, internal 2nd cooler 37 degrees F
Tomato sliced, prep table <41 degrees F
Milk, milk cooler 38 degrees F
2 door ambient, 37 degrees F
Ham, sliced 2 door 40 degrees F
Sanitizer, Quat bucket 300 ppm

Nov violations noted at time of inspection

TESC - Greenery - CAB Building 1st Floor

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/3/2021 30 0 30 #17- Proper Hot Holding Temperatures
#21- Proper Cold Holding Temperatures
Hot dogs, water bath (x2) 120 degrees F
Pizza, self serve line 158 degrees F
Beef, pulled hot box 162.9 degrees F
Beans, black salad bar 42 degrees F
Beans, black walk in 38 degrees F
Marinara sauce, pizza table 41 degrees F

#17: Hot dogs in hot holding water at 120-125 degrees F. Corrected onsite: reheated to 165 degrees D for hot holding.

#21: Turkey & ham deli meat in self serve line and black beans in salad bar between 42-45 degrees F. Corrected onsite: more ice to be added to ham/turkey next lunch and salad bar to have temperatures adjusted.

Safeway #1407 - 701 Trosper Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Produce Cutting Area 11/2/2021 10 0 10 #21- Proper Cold Holding Temperatures
Fresh cut, cooler 39 degrees F
Shredded lettuce section, 33/34 degrees F
Tofu section, 40 degrees F
Sandwiches, pre-packaged 41 degrees F
Deli meat, grab n go 50 degrees F, ambient 54 degrees F
Sandwich, grab n go 41 degrees F

#21: Deli meat grab n go section has ambient between 54-57 degrees F with internal temperature of 50 degrees F. Corrected onsite: All T-TCS foods moved to walk in to cool.

Walmart #3850 - 5900 Littlerock Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 11/2/2021 0 0 0 Walk in, ambient 30 degrees F

To go/pick up orders stored in walk in.

No violations noted at time of inspection.
Produce Cutting Area 11/2/2021 0 0 0 Walk in, ambient 38 degrees F
Salsa, grab n go cooler 39 degrees F
Lettuce, shredded 41 degrees F
Tofu, cooler (ambient)

No violations noted at time of inspection
Bakery 11/2/2021 10 0 10 #06- Adequate Handwashing Facilities
Baked goods, grab n go 39 degrees F
Cake section, grab n go <40 degrees F
Walk in, grab n go 38 degrees F

#6: Hand cleanser available: no soap in one hand sink. Corrected onsite: soap added.

Safeway #1407 - 701 Trosper Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 11/2/2021 0 0 0 Cod crusted, meat cooler <41 degrees F
Salmon, meat cooler <41 degrees F
Crab/shrimp salad, meat cooler <41 degrees F
Steak, meat cooler <41 degrees F
Chicken CDB, meat cooler <41 degrees F
Pork loin, meat cooler <41 degrees F
Walk in, ambient 32 degrees F

No violations noted at time of inspection
Deli 11/2/2021 0 0 0 Turkey, sliced cooler 38 degrees F
Potato salad, cooler 40 degrees F
Chicken, hot holding 140 degrees F
Chicken, hot holding 158 degrees F
Walk in, ambient 40 degrees F
Soup #1, hot well 158 degrees F

No violations noted at time of inspection
Bakery 11/2/2021 5 0 5 #21- Proper Cold Holding Temperatures
Dessert, grab n go ambient 42-47 degrees F
Warewash, hi temp 160 degrees F
Sanitizer, Quat buckets 300 ppm
Walk in, ambient 10 degrees F

#21: Dessert gab and go cooler with variety of TCS/Non-TCS Desserts between 42-47 degrees F. Majority within 42 degrees F range. Corrective action: Have equipment temperature adjusted and monitor, ensure all T-TCS Foods moved to coldest location or in walk in.

Walmart #3850 - 5900 Littlerock Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 11/2/2021 0 0 0 Chicken thigh, hot box >135 degrees F
Turkey, sliced deli cooler 40 degrees F
Walk in <41 degrees F
Pizza, grab n go ambient 39 degrees F
Sandwich, grab n go ambient <41 degrees F
Pasta, grab no go ambient <41 degrees F

No violations noted at time of inspection

AFC Sushi @ Albersons #1407 - 701 TROSPER RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 11/1/2021 0 0 0 Tuna, cold holding 40 degrees F
Crab, cold holding 32 degrees F
Grab n go, ambient 40 degrees F

No violations noted at time of inspection

Cost Plus World Market - 2401 4th Ave West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Sampling/Prep Area) 11/1/2021 0 0 0 Refrigerator, ambient 39.4 degrees F
Freezer, 1 degrees F

Not currently sampling products, no timeline on sampling to return.

Prior to sampling in the future, ensure all food workers have updated/renewed food workers cards.

No violations noted 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 11/1/2021 5 0 5 #21- Proper Cold Holding Temperatures
Milk, Atosa 45 degrees F
Atosa, ambient 45 degrees F
Sanitizer, chlorine 100 ppm

#21: Milk temperature at 45 degrees F. Corrective action: monitor temperatures of milk inside cooler and ambient temperature. Cooling hot items will bring internal temp up. If still above 41 degrees F turn temperature down on fridge.

Safeway #1407 - 701 Trosper Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 11/1/2021 10 0 10 #21- Proper Cold Holding Temperatures
Meats, ambient grab n go coolers 32 degrees F
Meats, ambient freezer -7 degrees F
Pre-packaged foods, freezer aisle 7, 2 degrees F
Pre-packaged foods, freezer aisle 7, -12 degrees F
Ice cream, ambient freezer aisle 8, -1.6 degrees F
Diary, ambient walk in 35 degrees F
Yogurt, ambient grab n go cooler 35 degrees F
Eggs, ambient grab n go cooler 46-48 degrees F

#21: T-TCS Foods ambient temperature surrounding eggs between 46 degrees F to 48 degrees F. Corrected onsite: eggs stored outside cold air flow and of cooler. Moved back into cooler with 41 degree F or below ambient temperatures.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 10/28/2021 0 3 3 #37- In-use Utensils Properly Stored
2 door dairy, refrigeration 38 degrees F
Milk, dairy fridge 37 degrees F
Sanitizer, chlorine bucket 200 ppm

#37: Ice scoop must be stored in dry clean location. Corrected onsite.

Burger King #3463 - 400 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/28/2021 0 0 0 Mozzarella sticks, fryer >179 degrees F
Daily cooker, ambient 41 degrees F
Beef patty, hot holding >135 degrees F
Breaded chicken, hot holding 148 degrees F
Tomatoes sliced, walk in 40 degrees F
Sanitizer Quat, 3 comp sink 300 ppm

No violations noted at time of inspection

Haggen - 1313 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 10/27/2021 0 0 0 Salmon, display cooler 40 degrees F
Halibut, display cooler <41 degrees F
Pork chop, display cooler 40 degrees F
Beef, steak display cooler 40 degrees F
Chicken, display cooler <41 degrees F
Walk in, ambient 41 degrees F
Sanitizer, Quat 3 comp sink 400 ppm

No violations noted at time of inspection

Hissho Sushi @ Haggen 29 - 1313 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/27/2021 0 3 3 #37- In-use Utensils Properly Stored
Sushi, grab n go, ambient 28 degrees F
Chicken, walk in 38 degrees F
Rice, rice warmers (x2) >135 degrees F
Chicken, hot holding display >135 degrees F
Chicken, hot holding display >135 degrees F
Sanitizer, Quat, 400 ppm

#37: In use/between use knife being held in room temperature water. Corrected onsite: water discarded and knife held in between - use in ice.

Note: Violation for Hissho Sushi, not Oriental Express

Inaka Ramen - 120 5th Ave SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/27/2021 5 0 5 #02- Food Worker Cards Current
Broth, hot hold 170 degrees F
Rice, rice cooker 150 degrees F
Meat/produce, walk in cold hold 38 degrees F
In use sanitizer, Quat 200ppm
Milk, bar cold hold 40 degrees F
Dishwasher final temp, 180 degrees F

#2: Multiple Food Worker Cards (FWC) missing or expired. All employees shall have a valid up to date FWC onsite. Renew or post new cards.

A written policy is required if using TPHC. Mark all containers from the time they are taken out of temperature control.

This facility is no longer receiving product from the Seattle/Tacoma locations. Everything is done in house.

Haggen - 1313 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Orient Express 10/27/2021 0 0 0 Sushi, grab n go (ambient) 28 degree F
Chicken, walk in 38 degrees F
Rice, rice warmers (x2) >135 degrees F
Chicken, hot holding display >135 degrees F
Chicken, hot holding display >135 degrees F
Sanitizer, Quat 400 ppm

No violations noted at time of inspection.
Bakery 10/27/2021 0 0 0 Walk in, pumpkin filling 39 degrees F
Cake display, cooler 40 degrees F
Sanitizer, Quat 3 comp 300 ppm
Sanitizer Bucket, 300 ppm

No violations noted at time of inspection
Cheese Cutting Kiosk 10/27/2021 0 0 0 Feta/olive mix, pasta salad display 41 degrees F
Cheese display, cooler <38 degrees F
Cheese, grab n go display <41 degrees F
Sanitizer, Quat 3 comp sink 400 ppm

No violations noted at time of inspection

Charlie's on 4th (DBA Charlie's Bar & Grill) - 620 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/27/2021 0 0 0 Produce/meat/cheese, walk in cold hold 36 degrees F
Prep cold hold 39-41 degrees F
Soup, soup hot hold 170 degrees F
Quat, in use sanitizer 150 ppm

No violations noted at time of inspection

Haggen - 1313 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso -Starbucks 10/27/2021 0 0 0 Display cooler, grab n go 38 degrees F
Cold brew (ambient), 2 door 39 degrees F
Sous egg bites, cooler 38 degrees F
Sanitizer Quat, 3 comp sink 400 ppm
Freezer, 1 door -3 degrees F

Dishwasher gives error message. Use 3 comp sink to wash/rinse and sanitize until serviced.
Deli 10/27/2021 0 0 0 Chicken, fried hot holding >165 degrees F
Mac N Cheese, hot holding >135 degrees F
Potato salad, cold holding 40 degrees F
Turkey, sliced, cold holding display 38 degrees F
Ham, prep table 39 degrees F
Sanitizer, Quat 400 ppm

All cold/hot holding equipment at proper holding temperatures.

No violations noted at time of inspection

Buzz's Bar & Grill - 5018 Mud Bay Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/26/2021 10 10 20 #02- Food Worker Cards Current
#14- Raw Meats Away from RTE Food; Species Separated
#33- Potential Food Contamination Prevented
#39- Single-Use and Single-Service Articles Properly Stored, Used
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Beef, cooked (grill) 172 degrees F
Chicken, sliced refrigerator (back) 36 degrees F
Coleslaw, prep table, 39 degrees F
Rice, rice cooker >158 degrees F
Walk in (ambient), <40 degrees F
Sanitizer, chlorine bucket 100 ppm
Bean sprouts, merchandiser 38 degrees F
Tomatoes, sliced prep table, <41 degrees F
Freezer, walk in -1 degrees F
Coleslaw (cooling), refrigerator 2" pan, 61 degrees F

#2: Missing FWCs (Food Worker Card). Corrective action: have all missing/expired FWC renewed prior to FW next shift.

#14; Improperly stored raw animal foods. Corrected onsite: beef above poultry.

#33: Potatoes observed stored on ground, not above 6" and adjacent/below chemical storage. Corrected onsite: potatoes moved 6" above ground in dry storage.

#39: Single use/service articles stored under active water leak from roof. Corrective action: have moved to dry, clean location not exposed to potential contamination.

#48: Small water leak identified over dry storage location. Corrective action: have leak addressed to prevent potential pooling and contamination of food utensils/single use articles.

Tacos La Esquinita - 430 LEGION WAY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/26/2021 40 6 46 #14- Raw Meats Away from RTE Food; Species Separated
#16- Proper Cooling Procedures
#25- Toxic Substances Properly ID, Stored, Used
#30- Proper Thawing Methods Used
#37- In-use Utensils Properly Stored
Meat/produce/cheese, 3 door cold hold 40 degrees F
Beans/rice/meat, hot hold 140 degrees F
Cheese, prep cold hold 39 degrees F
In use sanitizer, chlorine >200 ppm
3 door cold hold, carne cooling 66 degrees
F

#14: Multiple raw meats and shell eggs stored above RTE and lower cooking temperature foods. Raw meat shall be stored below and away from foods with a lower cooking temperature. Move raw meats/eggs.

REPEAT #16: Carne cooling in large amounts in the 3 door cold hold. TCS foods shall be cooled in an approved way (shallow pan, ice bath etc) to ensure cooling down to 41 degrees F within 6 hours. Remove carne and place in ice bath. CDI.

#25: In use chlorine sanitizer greater than 200 ppm. In use chlorine sanitizer shall be between 50-100 ppm. Dilute or remake solution. CDI.

#30: Multiple items thawing at room temperature. Thawing shall occur under refrigeration or cold running water. Move to cold hold.

#37: Ice scoop stored in ice bin. In use utensils shall be properly stored to prevent contamination move scoop to clean. Sanitized area. CDI.

Owner will talk with Fishtale about using their walk in for cooling, as La Esquinita is maxed out on cold hold space and cannot use 2 inch shallow pan method.

Papa Murphy's - 555 Trosper Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/25/2021 0 0 0 Cheese, prep line <41 degrees F
Sausage, ground prep line 39 degrees F
Tomato diced, walk in 40 degrees f
Tomato diced, prep table (salads) 38 degrees F
Sausage, ground, prep table 39 degrees F
Sanitizer, Quat bucket (back) 300 ppm
Sanitizer, Quat bucket (front) 300 ppm
Walk in, ambient 40 degrees F

No violations noted at time of inspection

Olympia Local Foods LLC - 2010 - B Black Lake Blvd

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/25/2021 0 5 5 #34- Wiping Cloths Properly Used, Stored
Chicken, cooked >165 degrees F
Chicken, hot box >155 degrees F
Walk, 41-42 degrees F
Sanitizer, chlorine bucket 0-100 pm

#34: No sanitizer bucket prepared. Corrected onsite: must have sanitizer bucket during food preparation and handling.

Monitor walk in temperature by placing thermometer inside. Ambient showed 41-42 degrees F with outer thermometer showing below 40 degrees F
Grocery 10/25/2021 0 0 0 Cooler, eggs/produce <41 degrees F
Freezer, meats <41 degrees F
Freezer, meats <1 degrees F
Walk in, ambient 41-42 degrees F

No violations noted at time of inspection
Meat Market 10/25/2021 0 0 0 Produce, grab n go 37 degrees F
Dairy, fridge <41 degrees F

Hand sink grocery shall be identified as a handsink if in use if not in use, have sign to indicate. Shall have soap & drying provision and waste disposal with handwash sign if in use.

Haggen - 1313 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 10/24/2021 0 0 0 Meats, wall cooler, grab n go 32 degrees F
Meats, grab n go (ambient) 28 degrees F
Processed meats, grab n go 41 degrees F
Dairy/eggs, grab n go cooler 36/35 degrees F
Meat display, 41 degrees F
Diary display, coolers 31/32/31/33 degrees F
Cooler (ambient), walk in dairy <40 degrees F
Cooler (ambient), walk in <41 degrees F
Freezer, walk in -10 degrees F

No violations noted at time of inspection

Old School Pizzeria, The - 108 Franklin

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/21/2021 0 0 0 Pizza toppings, walk in cold hold 39 degrees F
Cooling pizza/ranch, 2 door glass cold hold 38 degrees F
In use sanitizer, 200 ppm
Pizza toppings, pizza prep cold hold 39 degrees F

Ensure adequate sanitizing solution stocked for 3 comp sink.

No violations noted at time of inspection

Wicked Pies Pizzeria - 412 Franklin St SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/21/2021 0 0 0 Meatballs, hot hold 160 degrees F
Pizza toppings, upright cold hold 40 degrees F
Pizza toppings, pizza prep cold hold 39 degrees F
In use sanitizer (Quat) 150 ppm

Ensure internal thermometers are in each cold hold; do not rely on thermostats only.

No violations noted at time of inspection.

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 10/21/2021 35 5 40 #16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Chicken, sliced pizza prep table, 65 degrees F
Onions, sliced/sauteed 101 degrees F
Chili, walk in 40 degrees F
Warewash, glassware bar chlorine 100 ppm
Warewash, hi temp 152 degrees F
Sanitizer Quat bucket, 300 ppm

#16: Onions (sauteed) at 101 degrees F in prep table. Corrective action: onions tossed. Must be cooled on 2" pan to 41 degrees F

#21: Chicken at 65 degrees F. Corrective action: chicken destroyed per DOH reconditioning/destruction guidelines.

#41: Mechanical sanitizer temperature: only reached 152 degrees F on three attempts. Corrected onsite: use chemical sanitizer in 3 comp sink to sanitize.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/20/2021 35 3 38 #01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#04- Hands Washed As Required
#38- Utensils, Equipment, Linens Properly Stored, Used, Handled
Beef, hot dog roller >135 degrees F
Chicken, roller >135 degrees F
Taquito, roller >135 degrees F
Chicken, wing hot box >135 degrees F
Quat 3 comp sink 300 ppm
Quat bucket 300 ppm
Pizza, hot box >135 degrees F
Wings, hot box >135 degrees F
Hot dog, roller >135 degrees F

All hot and cold holding temperatures in deli area are at proper holding temperatures.

#1: PIC (Person In Charge) compliance with code: demonstration of knowledge regarding temperature control of T-TCS Foods.

#2: Multiple expired FWCs (Food Worker Cards), have all FWC renewed by food workers next shift.

#4: Handwashing: observe food worker washing hands between tasks, required, for less than the required 20 seconds. Corrected onsite: food worker corrected and hands washed properly.

#38: Thermometer observed being stored punctured through Kleenex Box. Corrected onsite: placed in dry clean location that prevent potential physical contamination.

Black Lake Grocery - 4409 Black Lake Boulevard S.W.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 10/20/2021 0 0 0 Dairy/eggs, True merchandizer 32 degrees F
Frozen T-TCS, Turbo air ambient -12 degrees F

All foods properly stored
Physical facilities in tact from last inspection

No violations noted at time of insepction

Emperor's Palace - 400 Cooper Point Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/20/2021 15 5 20 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Shrimp, prep table 48 degrees F
Beef, prep table 40 degrees F
Cabbage, walk in 40 degrees F
Soup, hot well >148 degrees F
Sanitizer, chlorine bucket (x3) 200-100 ppm
Warewash, chlorine 100 ppm
Rice, 4" bin walk in <41 degrees F
Rice, 4" bin walk in <41 degrees F
Chicken, walk in <40 degrees F
Walk in produce, ambient <40 degrees F
Walk in meats, ambient <40 degrees F

Reviewed cooling procedures for rice in walk in . Rice is cooked and cooled in 2" pans to 41 degrees F then transferred to 4" bins.

Kitchen is clean an well maintained.

All cold/hot holding equipment holding ambient temperatures as required. See observational notes for violations #21.

#2: Multiple Food Worker Cards (FWC) expired recently. Corrective action: have expired FWCs renewed prior to next shift for employees. Those with expired cards cannot handle foods.

#21: Observed shrimp in prep table at 48 degrees F. Upon questioning PIC it was recently placed in prep-table. Room temperature storage and active preparation of foods discussed. Corrected onsite: shrimp placed in walk in to cool to 41 degrees F.

#34: Multiple sanitizer bucket chlorine concentrations above 200 ppm. Corrected onsite: All sanitizer levels diluted to 100 ppm. Use chlorine test strips to ensure all chlorine levels are 50-100 ppm.

Hannah's II - 123 5th Avenue SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment and Tavern 10/20/2021 20 0 20 #06- Adequate Handwashing Facilities
#25- Toxic Substances Properly ID, Stored, Used
Cheese, walk in cold hold 39 degrees F
Burgers/lettuce/cheese, reach in cold hold 40 degrees F
In use sanitizer, chlorine >200 ppm

#6: Sink used for hand washing full of dishes and not adequately marked. There shall be a sink used for hand washing that is always kept empty and stocked with soap and paper towels. Designate the faucet bar sink for this purpose.

#25: In use sanitizer over 200 ppm. Chlorine sanitizer used for in use purposes shall be between 50-100 ppm. Dilute sanitizer and test regularly to ensure proper concentration. CDI.

Back 2 cop sink used for warewashing & produce prep. Sanitize sink after use or in between uses.

Olympia Food Co-op - 921 North Rogers

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/20/2021 0 0 0 No violations noted at time of inspection
Grocery Stores and Confectioneries 10/20/2021 0 0 0 Dairy, walk in 40 degrees F
Cheese, grab n go <41 degrees F
Meats, refrigerator 38 degrees F
Grab n go, RTE sandwiches 39 degrees F

All cold holding refrigerators at proper holding temperatures.

No violations noted at time of inspection

Anthony's (Hearthfire) - 1675 Marine Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/19/2021 0 6 6 #37- In-use Utensils Properly Stored
#46- Toilet Facilities Properly Constructed, Supplied, Cleaned
Meat/cooled foods, walk in #1 38 degrees F
Produce/cheese, walk in #2 39 degrees F
Tomato soup, soup hot hold 180 degrees F
Meat/produce, prep cold hold 35-40 degrees F
In use sanitizer, 150 ppm

#37: In use utensils stored in room temperature water. In use utensils shall be stored on a clean surface or in hot (135 degree F) or cold (41 degree F) water. Continue with one of these methods.

#46: Hand wash sign missing in the restroom. All hand sinks shall have signage designating as a place to wash hands. Equip prior to next inspection.

2 Mile House Pub & Eatery - 4221 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/19/2021 5 0 5 #14- Raw Meats Away from RTE Food; Species Separated
Tomato, diced prep table 39 degrees F
2 door refrigerator, 38 degrees F
Cheese, crock pot >145 degrees F
Chicken, strips cooler 39 degrees F
Cooler, ambient 38 degrees F
Sanitizer, chlorine bucket 100 ppm

#14: Raw eggs observed stored over RTE foods in 2 door refrigerator. Corrected onsite: moved below RTE foods.

Rediviva Tea Shop - 704 E 4TH AVE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/19/2021 0 0 0 Milk, cold hold 36 degrees F
In use sanitizer, 100 ppm

No violati9ons noted at time of inspection

Office Bar & Grill - 2030 Mottman Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/19/2021 0 0 0 Hamburger patty, grill (cooked) 170/178/173/184/179 degrees F
Tomato, sliced prep table <41 degrees F
Tomato, diced, prep table <41 degrees F
Walk in, ambient 40 degrees F
Sanitizer, 3 comp 100 ppm
Sanitizer, chlorine (bucket) 100 ppm

No violations noted at time of inspection.

Ensure hand drying provisions in clearly identifiable location at hand wash station.

Galaxy Boba - 203 4TH AVE E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/14/2021 0 0 0 Milk, cold hold 38 degrees F
In use sanitizer, 100 ppm

No violations noted at time of inspection

Asahi - 110 LEGION WAY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/12/2021 40 8 48 #16- Proper Cooling Procedures
#23- Proper Consumer Advisory Posted
#25- Toxic Substances Properly ID, Stored, Used
#30- Proper Thawing Methods Used
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Produce/meat, walk in cold hold 40 degrees F
Rice, rice cooker 160 degrees F
Produce/meat, prep cold hold 39-40 degrees F
Fish, front sushi cold hold 38 degrees F
In use sanitizer, 300 ppm
Warewash sanitizer 120 ppm

#16: Chicken covered while cooling in walk in . Food shall be cooled in 2 inch amounts, uncovered until 41 degrees F or below or in another approved method. Remove, uncover and continue cooling. CDI

#23: No consumer advisory on menu for raw/undercooked items. All proteins that are served raw/under cooked shall be clearly marked and reference a consumer advisory. Include advisory on the next menu.

#25: In sue chlorine sanitizer was too strong. Chlorine sanitizer shall be between 50-100 ppm when used for in use purposes. Dilute solution and test regularly.

#30: Chicken thawing in standing water. Thawing must occur under refrigerati9on or cold running water. Turn on water and empty sink. CDI

#40: Single use containers and plastic bags used as food contact surfaces. Food contact surfaces that are re-used shall be constructed of proper food grade material. Replace these within 6 months.

Both the par cooked chicken and sushi rice are special processes that required an approved plan and variance respectively. Please call or email within 7 days to discuss options moving forward.

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 10/12/2021 0 3 3 #37- In-use Utensils Properly Stored
Meat/produce, walk in 38 degrees F
Potatoes/soup, prep hot hold 150 degrees F
Meat/produce, prep cold hold 40 degrees F
In use sanitizer, Quat 100 ppm
Chicken, cooking 165 degrees F

#37: In use ice cream scoops stored at room temperature for over 4 hours. In use utensils for ice cream shall be stored in flowing water, ice water, or hot water. Use one of the methods in future.

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 10/12/2021 5 0 5 #21- Proper Cold Holding Temperatures
Walk in, ambient <41 degrees F
Macaroni, cheese, ice bath 44 degrees F
Chicken, breast, cooler drawer 38 degrees F
Meatballs, hot well >135 degrees F
Sanitizer, Quat bucket (x2) 300/400 ppm
Warewash, high temp 165 degrees F

#21: Macaroni and cheese observed at 44 degrees F. Corrected onsite: ice bath adjusted, ice added/water added, to surround container and moved further from heat lamp overhead.

Jack in the Box #8424 - 520 Plum Street

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/11/2021 25 5 30 #19- No Room Temperature Storage
#34- Wiping Cloths Properly Used, Stored
Chicken, hot hold #1, 160-180 degrees F
Burgers, hot hold #2, 190 degrees F
Lettuce, prep room temp storage, 65 degrees F
Eggs/meat/produce, walk in 40 degrees F
In use sanitizer 50 ppm

#19: Lettuce at room temp did not have timer set for TPHC foods that utilize time as a public health control (TPHC) need to be properly time stamped and discarded appropriately. Discard lettuce and set timers. CDI.

#34: In use sanitizer less than 50 ppm. In use sanitizer shall be between 100-200 ppm for Quat based solutions. Remake sanitizer.

Olympia Hotel at Capital Lake - 2300 EVERGREEN PARK DR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Coffee Kiosk 10/8/2021 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Milk, bottom cooler 38 degrees F
RTE cooler, top cooler 40 degrees F
Dairy fridge, ambient 40 degrees F
Sanitizer bucket, Quat 400 ppm

Pending: Under counter cold hold temps below 41 degrees F

#41: No Quat testing strips at coffee kiosk. Corrective action: Have test strips available for use at coffee kiosk.

McDonald's - 1335 Cooper Point Rd SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/8/2021 25 0 25 #04- Hands Washed As Required
Walk in, ambient <40 degrees F
Egg, folded, hot holding (tray) >135 degrees F
Sausage, patty, hot holding (tray) >135 degrees F
Lettuce, shredded, cooler (back) <40 degrees F
Hamburger, patty, cooler drawer 38 degrees F
Sani bucket chlorine, 100 ppm
Warewash, Quat 400 ppm


#4: Employee observed moving to new task after handling raw eggs without handwashing between. Corrected onsite: employee made corrective action.

Olympia Coffee Roasting Co. - 1706 Harrison Ave

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 10/8/2021 15 0 15 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
Milk, cooler 41 degrees F
Reach in cooler, shed/storage 40 degrees F
Sanitizer Quat, 3 comp 400 ppm
Sanitizer bucket, bucket 400 ppm

#2: One expired Food Worker Card (FWC). Corrective action: have FWC renewed prior to FW next shift.

#6: Handwash facility in coffee employee area disconnected. Corrective action: Have hand wash sink connected to drain immediately and staff use hand wash sink in restroom (within 25 ft) per food code, 05270(2) a hand wash sink may not be used for purposes other than hand washing.

Follow up with inspector once hand wash sink is reconnected.

Albertsons 3417 - 3520 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Meat Market 10/8/2021 0 0 0 Meat, walk in 36 degrees F
Beef/chicken/seafood, display 37-41 degrees F
Seafood, small seafood walk in 39 degrees F

No violations noted at time of inspection

Olympia Hotel at Capital Lake - 2300 EVERGREEN PARK DR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/8/2021 5 0 5 #21- Proper Cold Holding Temperatures
Prep table, kitchen 39 degrees F
Dairy refrigerator, kitchen <40 degrees F
Walk in, kitchen <40 degrees F
Walk in, basement <40 degrees F
Sanitizer, Quat buckets (x2) 300 ppm
Warewash, hi temp 166 degrees F
Sausage links, prep table 45 degrees F
Sausage patties, prep table 44 degrees F
Hashbrowns, flat top grill >148 degrees F

#21: Sausage patties and links between 44-45 degrees F in prep table. Corrected onsite: closed lids to cool foods below 41 degrees F. Monitor right side of prep table for temperatures.

Pending corrections:
1. Sinks sealed to walls - sealed
2. Wooden shelves sealed - sealed
3. No T-TCS foods in merchandizer fridge - no T-TCS Foods in merchandizer
4. RPZ backflow, RPZ ordered and expected through end of year

Plans to remodel kitchen this winter.

Starbucks at Target - 2925 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Espresso 10/8/2021 0 0 0 Egg bites, RTE (Ready to Eat) fridge 37 degrees F
Milk, milk cooler #1 40 degrees F
Milk, milk cooler #2 40 degrees F
RTE croissant, 2 door reach in 38 degrees F
Sanitizer, Quat, 3 comp sink 400 ppm
Warewash, high temperature 160 degrees F

Took three cycles to reach minimum sanitizing temperature, ensure food workers check temperature prior to sanitization of food ware to reach 160 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
Bakery 10/8/2021 0 0 0 Cheese/dairy, walk in cold hold 39 degrees F
Dairy based product, open air cold hold 34 degrees F

No violation noted at time of inspection

Original House of Donuts - 3813 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/7/2021 0 5 5 #33- Potential Food Contamination Prevented
Milk, 2 door Atosa 34 degrees F

#33: Restroom door propped open with brick. Allow restroom door to self close to prevent insects from spreading potential contamination.

Westside Lanes Deli - 2200 Garfield Avenue NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Concession Stand and Bar 10/7/2021 0 0 0 Nacho cheese, nacho bag 138 degrees F
Walk in, beer room 32 degrees F
Reach in fridge, Atosa ambient 37 degrees F
Freezer, Atosa amient 1 degrees F

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 10/7/2021 5 0 5 #21- Proper Cold Holding Temperatures
Dairy, reach in cooler (ambient) 37 degrees F
Quiche, veggie cold hold (front) 45 degrees F
Walk in, ambient 38 degrees F
Sanitizer (Quat), warewash/bucket 300 ppm
Freezer (front), take-n-bake -3.8 degrees F
Warewash hi temp 167 degrees F

#21: Quiche observed at 45 degrees F inside front cold holding unit. Corrected onsite: Settings for internal temp lowered to reduce ambient temperature below 41 degrees F.

Fuji Restaurant - 123 East Bay Drive NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/7/2021 75 21 96 #01- PIC Certified by Accredited Program or Compliance with Code
#04- Hands Washed As Required
#18- Proper Cooking Time and Temperature; Proper Use of Non-Continuous Cooking
#21- Proper Cold Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#27- Variance Obtained
#29- Adequate Equipment for Temperature Control
#30- Proper Thawing Methods Used
#33- Potential Food Contamination Prevented
#37- In-use Utensils Properly Stored
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Meat/produce/eggs, walk in 39 degrees F
Rice, rice cooker 150 degrees F
Meat/produce, prep cold hold 38-40 degrees F
Seafood, homestyle cold hold 45 degrees F
Chicken, cooking temp 155 degrees F

#1: PIC (person in charge) didn't demonstrate code compliance on multiple occasions. There must always be a PIC who understands food safety and actively demonstrates it. Review food handlers info.

#4: Hand not washed prior to putting on gloves to handle RTE (ready to eat) foods. Hands hall be washed before putting on gloves and after handling chemicals, raw meat, taking breaks, and otherwise contaminating hands. Wash hand more often.

#18: Most parts of freshly cooked chicken at 155 degrees F. Chicken shall be cooked to 165 degrees F throughout and verified with a probe thermometer. Reheat to 165 degrees F. CDI.

#21: Temperatures in the homestyle refrigerator were 45 degrees. TCS foods being cold held shall be kept at 41 degrees F or below. Remove TCS foods, as thermostat is already set to lowest setting.

#22: Thermometer missing in homestyle refrigerator; broken thermometer is walk in. Thermometers shall be accurate and easy to read in all cold hold units. Equip and replace immediately.

#27: Room temperature storage of acidified sushi rice happening without variance. Special processes, such as acidifying rice for room temp storage require a variance before implementing. Either properly cool ride or work with our office to complain variance.

#29: Homestyle (non commercial) cold hold used for TCS food storage. All cold hold units shall be commercial units designed for the specific purpose you are using it for. Replace within 6 months.

#30: Chicken thawing at room temperature. Thawing shall occur under cold running water or refrigeration. Move product to walk in. CDI.

#33: Bags of flour stored on the floor and stairs. All food shall be stored at least 6" off of the ground. Move product.

#37: In use utensils stored in room temperature water. In use utensils may be stored on clean protected surface or in hot/cold water. Remove utensils.

#40: Many surfaces and containers either being re-used in appropriately or are not food grade material. Single use items shall only be used once, and only food grade containers shall be used for food. Remove cardboard and slowly replace non-food grade containers within 6 months.

Re-Inspection:

Re-InspectionDate: Oct 19, 2021 Results: Chicken, cooking temp 190 degrees F

#22: Thermometer in walk in still not functioning properly. All cold hold units shall have accurate thermometers in them. Replace immediately.

#37: Utensils not stored in ice upon arrival. In use utensils cannot be stored in room temperature water in between uses. Refill with ice. CDI

Overall, much better demonstration of food safety.

Doos Donuts - 1621 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/7/2021 0 0 0 Dairy refrigerator, 39 degrees F
Sanitizer, chlorine bucket 100 ppm

No violations noted at time of inspection

Dutch Bros Coffee - 5210 CAPITOL BLVD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Espresso) 10/7/2021 0 0 0 Walk in cooler, 35 degrees F
Milk, glass door merch 39 degrees F
Sanitizer, 100 ppm chlorine

No violations noted at time of inspection.

Note: Mop curb sink under repair for supply or drain leak. Currently using double utility sink. Lamps changed to improve light levels.

Dockside Bistro & Wine Bar, The - 501 Columbia Street Suite B

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/6/2021 10 0 10 #02- Food Worker Cards Current
#12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction
Meat/produce/cheese, walk in cold hold 37 degrees F
Salmon, cooking temp 180 degrees F
Cheese, small prep cold hold 39 degrees F
Duck/produce, large prep cold hold 40 degrees F
In use sanitizer, 100 ppm
Warewash sanitizer, 150 ppm

#2: Multiple Food Worker Cards (FWC) expired or missing. All FW shall have valid, current FWC onsite. Renew expired or obtain cards.

#12: Shellfish tags missing "last date serviced/discard" date. All shellfish tags shall have the date documented that the last product from that batch was sold or discarded. Going forward include date the first and last product is sold.

No sous vide at time of inspection. Must have variance if you wish to re-establish.

McDonald's - 715 Plum St. SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/6/2021 0 0 0 Eggs/meat, walk in cold hold 40 degrees F
Chicken, cooking temp 200 degrees F
Chicken/burgers, hot hold 140-160 degrees F
Tomatoes/cheese, prep cold hold 38 degrees F
In use sanitizer, chlorine 100 ppm
3 comp sanitizer Quat, 200 ppm

No violations noted at time of inspection

L & L Hawaiian BBQ - 1350 MARVIN RD NE Suite H

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/5/2021 35 0 35 #02- Food Worker Cards Current
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
Cabbage, walk in 42-43 degrees F
Pork, metal pans on cart 107-123 degrees F
Cooked noodles, strainer on cart 104 degrees F
Sliced tomatoes, prep unit top 39 degrees F
Sliced tomatoes and lettuce, prep unit bottom 37 degrees F
Pork, hot hold well 167 degrees F

#2: Expired food worker card (PIC). Correction: Provide valid/current FWC for all employees (email copy of new card).

#16: Improper cooling. 2 pans of pork greater than 2 inches (~4"), 2 sieves of noodles (in 3 gallons) or can't going into cooler with "ice or bottom" per PIC. Correction: reheat pork to 165 degrees F, shallow pan 2" or less cool in walk in noodles, cool to 41 degrees F or less. CDI - pork reheated, noodles in ice bathed.

#21: Improper cold holding. Mac salad portions in merchandizer 43 degrees F in bus tub. Cabbage in large plastic containers 42-43 degrees F in top of walk in. Correction: maintain food in cold holding at or below 41 degrees F. CDI - mac salad rapid chilled in freezer cabbage from 10/04/2021 voluntary discarded.

Note: 29: Recommended lowering walk in temp 1-3 degrees F

Cooper Point Village Mart - 3210 COOPER PT RD NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/5/2021 0 0 0 Walk in, 41 degrees F
Freezer, -10 degrees F

No violations noted at time of inspection

Target #607 - 2925 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 10/5/2021 0 0 0 Walk in #1, Ready to Eat Foods (RTE), 40 degrees F
Walk in #2, RTE 40 degrees F
Walk in #3, produce 40 degrees F
Walk in #4, meats 40 degrees F
Cooler, pick up/to go 41 degrees F
Cooler #2, 41 degrees F

No violations noted at time of inspection

Target #1355 - 665 Sleater Kinney Road SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/5/2021 0 0 0 Meat/dairy/produce, various open air cold hold 38-40 degrees F
Cheese/meat, end cap cold hold 41 degrees F
Milk/eggs, dairy walk in 39 degrees F
Meat, meat walk in 30 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
Espresso 10/5/2021 0 0 0 Milk, 2 door cold hold 40 degrees F
Milk, 2 door cold hold 40 degrees F
Sanitizer 200 ppm

No violations noted at time of inspection

Mexican Food El Itacate - 9018 Martin Way E (Commissary-El Itacate Mexican Restaurant)

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Mobile Food Unit 10/5/2021 0 10 10 #33- Potential Food Contamination Prevented
#44- Plumbing Properly Sized, Installed, and Maintained
Rice, 2 door reach in 39 degrees F
Beans, hot hold 176 degrees F
Sliced tomatoes, prep unit top 37 degrees F
Prep unit bottom 37 degrees F
Chicken, hot hold 182 degrees F

#33: Bowl used as utensils. Correction: prevent potential contamination. Use handled utensil, ensure handle doesn't contact food. CDI removed.

#44: Plumbing not properly functioning. Water pump in disrepair, utilizing potable water via food grade hose while operating. Correction: Repair/replace pump, provide documentation of repair (shown picture of pump, verify, install)

Madres Espresso - 3210 COOPER PT RD NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/5/2021 0 0 0 Burrito, refrigerator 38 degrees F
Puree (internal), fridge #2 (blk) 40 degrees F
Milk, fridge #1 37 degrees F
Sanitizer, chlorine 100 ppm
Refrigerator (ambient)m milk/tcs foods 40 degrees F

No violations noted at time of inspection

Capital City Shell - 2125 CATON WAY SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 10/5/2021 0 0 0 Turbo air #1, by microwave 40 degrees F
Turbo air #2, market sandwich 41 degrees F
Freezer, <5 degrees F

No plans to hot hold foods, all grab-n-go foods moving forward

No violations noted at time of inspection
Oly Burgers to be leased out to Hispanic food vendors.

Burger King #7019 - 1609 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/5/2021 5 5 10 #17- Proper Hot Holding Temperatures
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Sliced tomatoes, walk in 37 degrees F
Chicken piece, hot holding tray 130 degrees F
Chocolate milk, under counter until 41 degrees F
Hamburger patty, hot holding tray 176 degrees F

#17: Improper hot holding, chicken pieces 130 degrees F in hot hold tray. Correction: maintain foods in hot holding at or above 135 degrees F. CDI - discarded

#42: Food contact surfaces not maintained clean. Mold like substance near chute in ice machine. Correction: properly empty, wash, rinse, sanitize ice machine.

Note #32: Ensure back door is closed after entry/exit. Note: no carpet in refrigerators/freezers.

Burger King #18268 - 125 COLLEGE ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/5/2021 60 8 68 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#19- No Room Temperature Storage
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#43- Nonfood-Contact Surfaces Maintained and Clean
Chicken pieces, hot hold tray 126 degrees F
Burger patties, hot holding 169 degrees F
Sliced tomatoes, walk in 42-43 degrees F
Burger patty, off grill 169 degrees F

#2: Expired Food Worker Cards (x2, PIC). Correction: Ensure current FWC's for all employees, provide updated and to inspector via email.

#17: Improper hot holding of TCS foods in hot holding at or above 135 degree sF. CDI - voluntarily discarded.

#19: Room temperature storage. Chicken (in box frozen) on counter in back room. Bagged lettuce, unopen, under make line. Correction: Store temperature required food properly. CDI - lettuce rapid chilled, returned to cold holding, frozen chicken returned to freezer.

#21: Improper cold holding. Sliced tomatoes, three deep stacked containers, top two containers tomatoes 42-43 degrees F. Prepped 10/04/2021. Correction: maintain TCS foods in cold holding at or below 41 degrees F. CDI - voluntarily discarded.

#34: Quat sanitizer less than 50 ppm in bucket. Maintain Quat sanitizer per manufacturers instruction (200 pp). CDI - remade

#43: Non food contact surface not properly maintained. Discarded breakfast items "stored/placed" on back counter of make line. Correction: maintain surface and area clean and free of food

Ice machine dirty with mold like substance. Correction: properly clean and maintain.

Note #6: Ensure sink is properly sealed and in good repair.

Reinspection required

Re-Inspection:

Re-InspectionDate: Nov 04, 2021 Results: Sliced tomatoes, walk in 41 degrees F
Chicken pies, hot holding 135-137 degrees F

Re-inspection due to red violations exceeding 45 points for high risk factors. Upon re-inspection observed correction of violations. Observed valid FWC's, proper hot holding, proper cold holding, proper sanitizer and properly maintained non-food contact surfaces.

No repeat violations observed.

Albertsons 3417 - 3520 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Produce Cutting Area 10/5/2021 0 0 0 Produce, walk in 40 degrees F
Produce, 3 comp sanitizer (Quat) 200 ppm
Produce, produce sanitizer (Chlorine) 30-60 ppm

No violations noted at time of inspection

Cooper Point Village Mart - 3210 COOPER PT RD NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/5/2021 0 0 0 Walk in 41 degrees F

No violations noted at time of inspection

Mexican Food El Itacate Family Restaurant - 9018 MARTIN WAY E

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/5/2021 30 0 30 #16- Proper Cooling Procedures
#23- Proper Consumer Advisory Posted
Shredded beef, sotre top (right) 204 degrees F
Beef, refrigerator, 2 door reach in 24 degrees F
Diced tomatoes, prep unit top 36 degrees F
Salsa (uncooked), 1 door upright hall 37 degrees F
Diced tomatoes, 1 door upright (kitchen) 36 degrees F
Raw chicken, prep unit bottom 36 degrees F

#16: Improper cooling. Birria in plastic container, greater than 2 inches, improperly cooled to 135 degrees F and placed in cooling unit days ago. Correction: properly cool from 135 degrees F to 70 degrees F within 2 hours, then 70 degrees F to 41 degrees F or lower within additional 4 hours when cooling by ice or place in pan 2" inches or less and cool in approved unit.

#23: Marking of raw or undercooked menu items absent on menu (statement present).

Albertsons 3417 - 3520 Pacific Avenue SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 10/5/2021 5 0 5 #21- Proper Cold Holding Temperatures
Chicken/beef, open air cold hold 45 degrees F
Meat/cheese/produce, various cold hold units 34-40 degrees F
Dairy, dairy cold hold 39 degrees F

#21: Chicken/beef in open air cold hold was 45 degrees F. All TCS foods being held shall be kept at 41 degrees F or below. Unit might be in defrost; monitor and adjust thermostat as needed.

Harry's Market - 1613 COLLEGE ST SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 10/5/2021 0 7 7 #33- Potential Food Contamination Prevented
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Milk & eggs, merchandizer 39 degrees F (ambient)
Pizza, merchandizer frozen
Breakfast potatoes, glass merchandizer frozen
Ice cream, chest freezer/ambient merchandizer frozen

#33: Potential contamination, ice machine dirty with mold like substance near chute. Correction: Prevent potential contamination. Properly empty. Wash, rinse and sanitizer as needed. Reviewed inspection techniques of ice machine with staff.

#48: Items stored directly on floor. (eg walk in, storage area, merchandizing shelf). Correction: store items 6" off floor.

Papa Johns - 4514 LACEY BLVD SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/4/2021 0 8 8 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#46- Toilet Facilities Properly Constructed, Supplied, Cleaned
Diced tomatoes/walk in 36 degrees F
Chicken poppers, prep unit bottom 36 degrees F
Diced chicken, prep unit top 37 degrees F
Spinach, prep unit bottom 37 degrees F

#41: Improper warewashing facilities, 3 cop sink clogged, not properly draining. Correction/action: repair drain. CDI - utilizing food prep sink for debris removal. Ensure prep sink thoroughly cleaned before food prep.

#46: Toilet facilities absent sanitary napkin disposal/vessel. Correction: provide.

Note: Ensure new employees have Food Worker Cards within required time frame (regulation provided dvia email) Provide copy to email provided.

Your Way Nutrition - 4570 Avery Lane Suite B

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/4/2021 5 0 5 #22- Accurate Thermometer Provided for PHF
Aloe concentrate, 1 door upright, 39 degrees F
Berries & fruit, freezer - frozen

#22: Internal thermometer (food) unavailable in facility. Correction: Provide and use.

Pizza Hut - 2521 MARVIN RD NE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/4/2021 5 0 5 #02- Food Worker Cards Current
Chopped chicken, top unit top 34 degrees F
Chicken strips, walk in 36 degrees F
Chicken wings, 1 door upright 37 degrees F
Pizza, ho0t hold cabinet 176 degrees F
Diced tomatoes, prep top 34 degrees F
Meats, freezer - frozen

#2: Expired Food Worker Cards. Ensure FWC's are up to date for all employees. Notify of updated cards.

Koibito Japanese Restaurant - 1707 Harrison Avenue NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/4/2021 30 0 30 #14- Raw Meats Away from RTE Food; Species Separated
#16- Proper Cooling Procedures
Chicken, walk in (cooling) x3, 68 degrees F
Chicken, walk in 41 degrees F
Tofu, prep table 40 degrees F
Crab, prep table/sushi 41 degrees F
Warewash chlorine, 100 ppm
Sanitizer, bucket chlorine (x2) 100 ppm

#14: Chopped salad stored below par cooked chicken. Corrected onsite: Moved away from raw animal foods.

REPEAT #16: Par cooked chicken cooling in 3" pans. Corrected onsite: chicken placed 2 inches in pans for cooling.

Repeat violations not corrected from previous inspection, reinspection is required.

Re-Inspection:

Re-InspectionDate: Oct 18, 2021 Results: #16 Proper cooling methods: Observed chicken cooling in 2" pans in walk in. Reinspection completed with no violations.

No improper storage of RTE foods observed.

Buffalo Wild Wings - 1614 BLACK LAKE BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/4/2021 10 0 10 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
Hamburger patty/ground beef drawer 38 degrees F
Tomatoes, sliced prep table 44 degrees F
Chicken wing, hot box (x3) >135 degrees F
Chicken wing, walk in 38 degrees F
Sanitizer, Quat bucket (x2) 400 ppm
Warewash hi temp 165 degrees F

#2: Multiple expired Food Worker Cards (FWC). Corrective action: Have all expired FWC's renewed prior to FW next shift.

#21: Tomatoes recently sliced placed in prep table at 44 degrees F. Corrective action: have all freshly prepared tomatoes and lettuce/cut leafy greens cooled below 41 degrees F prior to placement in prep table.

Arby's #1866 - 2528 Harrison Ave NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/4/2021 0 0 0 Chicken, strip hot holding 149 degrees F
Chicken, patty hot holding prep line 135 degrees F
Roast beef, sliced 140 degrees F
Gyro meat, walk in 40 degrees F
Lettuce, shredded prep table 40 degrees F
Sanitizer bucket, Quat (x2) 300 ppm

No violations noted at time of inspection

Shipwreck Café - 244 MADRONA BEACH RD NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 10/4/2021 5 0 5 #02- Food Worker Cards Current
Hamburger patty, cooked 161 degrees F
Philly steak, cooked 168 degrees F
Chili, hot well 140 degrees F
Tomato, diced prep table 38 degrees F
Warewash, chlorine 100ppm
Sanitizer, Quat bucket 300 ppm

#2: One Food Worker Card (FWC) expired. Corrective action: Have FWC renewed prior to next shift. Cannot handle food without valid FWC.

Island Market - 3403 Steamboat Island Road NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/30/2021 0 0 0 Ham, prep table 38 degrees F
Cheese, dairy refrigerator 40 degrees F
Steak, meat grab-n-go 40 degrees F
Hogie sandwich, grab-n-go 41 degrees F
Pizza hot holding 138 degrees F
Sanitizer chlorine bucket 300 ppm

No violations noted at time of inspection
Grocery 9/30/2021 0 0 0 Burrito, 135 degrees F
Corn dog, 135 degrees F

No violations noted at time of inspection

Silvers Saloon LLC - 2752 PACIFIC AVE SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/30/2021 15 5 20 #21- Proper Cold Holding Temperatures
#23- Proper Consumer Advisory Posted
#33- Potential Food Contamination Prevented
Tomatoes/lettuce, upper prep cold hold 60 degrees F
Ham/cheese/half n half, glass door cold hold 38 degrees F
Meat/cheese/produce, walk in 38 degrees F
Gravy, hot hold 170 degrees F
Fried steak, cooking temp 26 degrees F

#21: Temperatures in the upper prep cold hold were 60 degrees F. All TCS foods being cold held shall be kept at 41 degrees F or below. Remove items from top and place in bottom section. CDI.

#23: Consumer advisory does not specify which foods can/are ordered under-cooked. The consumer advisory denote which items are at risk. When menu is reprinted, clearly mark these items.

#33: Potatoes stored on the ground (in a carboard box). Food and utensils shall be stored at least 6: off of the ground. Move to new location.

New additional bar installed in the back dance floor area without review. Contact our office to begin the review process.

Taco Bell #31338 - 1101 Cooper Point Road SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/30/2021 0 0 0 Chicken, breaded fryer 131 degrees F to 199 degrees F
Chicken, sliced prep line 135 degrees F
Beans, refried prep line 144 degrees F
Ground beef, prep line 138 degrees F
Lettuce, shredded walk in 39 degrees F
Sanitizer, chlorine bucket (x2) 100ppm/100ppm

Ensure all deep fried foods are check with a thermometer to meet minimum reheating temperature requirements prior to service.

No violations noted at time of inspection

Jack in the Box #8471 - 110 Trosper Road

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/29/2021 5 0 5 #02- Food Worker Cards Current
Hamburger, patty hot holding 168 degrees F
Sausage, patty hot holding 149 degrees F
Milkshake mix, 38 degrees F
Chicken , sliced walk in 40 degrees F
Walk in, ambient 40 degrees F
Sanitizer (x3), bucket Quat 300 ppm

#2: Only had one available Food Worker Card (FWC) onsite for staff. Corrective action: all staff must have valid FWC at food establishment prior to handling food, all expired must be renewed. Due before next shift.

Pizza Hut #028295 - 5765 LITTLEROCK RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/27/2021 0 0 0 Ham, sliced prep table 39 degrees F
Sausage, ground prep table 41 degrees F
Tomato, diced 40 degrees F
Wings, wing refrigerator 39 degrees F
Walk in, ambient 38 degrees F
Sanitizer bucket, Quat 300 ppm

No violations noted at time of inspection

Domino's Pizza - 3225 HARRISON AVE NW SUITE 107

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/27/2021 0 0 0 Prep table, ambient 39 degrees F
Ham, sliced prep table 40 degrees F
Chees, shredded prep table 39 degrees F
Walk in, ambient 40 degrees F
Chicken, wing holding (to go) 148 degrees F
Sanitizer bucket (x2), 300ppm/300ppm

No violations noted at time of inspection

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment - Tavern 9/27/2021 0 5 5 #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Warewash, hi temp 145 degrees F
Sanitizer, Quat 300 ppm

#41: Hi temp dishwasher only reaching 145 degrees F after two consecutive cycles. Corrective action: have dishwasher serviced to reach above 165 degrees F for sanitation. Use alternative sanitization method until machine serviced.

O'Malley's At Westside Lanes - 2200 Garfield Avenue NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/27/2021 5 7 12 #02- Food Worker Cards Current
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#48- Physical Facilities Properly Installed, Maintained, Cleaned
Soup, hot well 158 degrees F
Walk in, ambient 37 degrees F
Tomatoes diced, prep table 40 degrees F
Ham, walk in 38 degrees F
Sanitizer bucket, Quat 300 ppm
Warewash hi temp, 134/133 degrees F

#2: Expired Food Worker Cards (FWC) Corrective action: Have expired FWCs renewed prior to next shift. Must have current FWC to handle food.

#41: Temperature only reached 133/134 degrees F on back to back cycles. Corrective action: have utensils and equipment washed/rinsed/sanitized in 3 compartment sink until machine serviced until 165 degrees F reachable.

#48: Missing sign in mens room. Corrective action: have sign placed in visible location in mens restroom.

West Side Food Mart - 1802 Harrison Avenue NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 9/24/2021 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Dairy fridge, Migali unit 35 degrees F
Freezer, Migali unit -7 degrees F

#48: No handwash sign in restroom. Corrective action: Have sign placed in visible location.

Arco AM/PM 7063 - 1725 EVERGREEN PARK DR SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 9/23/2021 0 0 0 Breakfast sandwich, hot box 138 degrees F
Freezer, -1 degrees F
Sanitizer bucket, Quat 200 ppm

No violations noted at time of inspection
Food Establishement 9/23/2021 0 0 0 Food stored properly, no violations noted

Inferno's Brick Oven Pizza - 111 Tumwater Boulevard Suite A-110

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/23/2021 5 5 10 #17- Proper Hot Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
Romaine, prep table #2 41 degrees F
Sausage/meatballs, hot well 131 degrees F
Tomatoes, prep table #1 39 degrees F
Tomatoes, walk in 40 degrees F
Warewash chlorine, low temp >10 ppm
Sanitizer bucket, Quat x2 40 ppm

#17: Meatballs at 131 degrees F. Corrected onsite: reheated to 165 degrees F for hot holding, must be maintained at 135 degrees F

#34: Warewash has chlorine levels around 10ppm. Corrected onsite: Eco-lab contacted for repairs, alternate sanitizing methods used.

Mobil Gas #62512 - 701 TROSPER RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/23/2021 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Tornado (roller heater), 158 degrees F
Hot dog #1, roller heater 152 degrees F
Hot dog #2, roller heater 167 degrees F
Taquito, 153 degrees F
Corn dog, >135 degrees F
Sanitizer, bucket Quat 400 ppm

#48: Sign missing in mens restroom. Corrective action: have handwashing sign placed in visible location.
Grocery 9/23/2021 0 0 0 Reach in fridge, ambient 38 degrees F

All food stored properly on shelves, no violations noted.

Cooper Point Chevron - 2205 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/22/2021 20 18 38 #01- PIC Certified by Accredited Program or Compliance with Code
#02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
#42- Food-Contact Surfaces Maintained, Cleaned, Sanitized
Burrito, hot box 180 degrees F
Corn dog, hot box 139 degrees F

#1: No Person In Charge (PIC) assigned to facility. Corrective action: must have PIC assigned at food establishment.

#2: Multiple expired Food Worker Cards (FWC) and one missing. Corrective action: have all FWC renewed and onsite.

#6: No drying provisions at hand sink near warewash station. Corrective action: add hand towels to dispenser, remove trash inside.

#27: Utensils for hot foods stored in room temperature water. Corrected onsite: Clean utensils placed in ice.

#41: No sanitizer test kit available. Corrective action: Purchase and store sanitizer test strips so all staff are aware.

#34: No sanitizer solution prepared. Corrective action: Have sanitizer solution of 50-100 ppm chlorine prepared prior to any food preparation.

#42: Ice machine has visible debris inside on top. Corrective action: Have ice machine inside washed, rinsed and sanitized.

Have all above items addressed, any repeats will result in a re-inspection and potential fees associated.

Thuy's PHO LLC - 1001 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/22/2021 25 12 37 #19- No Room Temperature Storage
#33- Potential Food Contamination Prevented
#37- In-use Utensils Properly Stored
#48- Physical Facilities Properly Installed, Maintained, Cleaned
#49- Adequate Ventilation, Lighting; Designated Areas Used
Rice, walk in 38 degrees F
Lettuce, prep table 40 degrees F
Rice, room temp storage 66 degrees F
Rice, rice cooler >165 degrees F
Lettuce, shredded 46 degrees F
Warewash, chlorine 100 ppm
Sprouts, prep table 39 degrees F
PHO (x4) walk in 40/41/41/40 degrees F
Sprouts, walk in 40 degrees F'
Walk in 37 degrees F

#19: Rice observed at room temperature at 66 degrees F. Corrected onsite. Foods cannot be stored at room temperature with out time as a control plan.

#33: Bottle of medicine and dietary supplement observed over dry food storage. Corrective action: have relocated to separate employee personal storage location.

#37: Rice paddle stored without ice at room temperature. Corrected onsite: clean paddle and water with ice added.

#48: Ice machine has grime built on the inside. Corrective action: have the ice machine wash/rinsed/sanitized on a regular basis.

#49: Light in walk in went out. Corrective action: have light replaced as soon as contractors are available.

Sushi House - 2000 BLACK LAKE BLVD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/22/2021 25 0 25 #17- Proper Hot Holding Temperatures
Chicken, hot holding 120/122/117 degrees F
Crab, walk in 39 degrees F
Tuna, sushi bar 38 degrees F
Cabbage, sliced prep table 41 degrees F
Sanitizer, bucket chlorine 100 ppm
Warewash chlorine, 100 ppm

#17: Chicken observed at 128, 122 and 117 degrees F in hot holding unit. Corrected onsite: chicken reheated above 165 degrees F per DOH reconditioning guidance and temperature setting increased on hot holding unit.

Handy Mart - 2010 DIVISION ST NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 9/22/2021 0 0 0 Cheese, Grab-n-Go 40 degrees F
Walk in <40 degrees F
Freezer w/PHF/TCS -1 degrees F

No violations noted at time of inspection
Deli 9/22/2021 0 0 0 No active food preparation or hot holding of foods, no timeframe for continuing.

Only serving grocery foods at this time.

Pad Thai Express - 315 Cooper Point Road NW #102

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/21/2021 10 13 23 #02- Food Worker Cards Current
#21- Proper Cold Holding Temperatures
#34- Wiping Cloths Properly Used, Stored
#37- In-use Utensils Properly Stored
#41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips
Rice (x2) rice cookers, 135 degrees F
Beef, walk in 40 degrees F
Chicken, prep table #2 (by fryer) 39 degrees F
Sprouts, prep table front 44 degrees F
Sanitizer bucket, chlorine 0 ppm
Warewash chlorine 100 ppm

#2: Multiple expired Food Worker Cards (FWC) and one unapproved FWC. Corrective action: have all FW with expired cards renew them before handling food. All FWC must be an approved Washington State Card.

#21: Bean sprouts observed at 44-45 degrees F in prep table near grill. Corrective action: remove sprouts and cool to 41 degrees F. Reduce quantity to levels indicated on food equipment to keep cool while in prep table. Food should not be stored above cooler levels.

#34: Sanitizer in bucket at 0 ppm. Corrected onsite: maintain levels between 50-100 ppm chlorine.

#37: Ice scoop seen inside machine over ice. Corrected onsite: placed in dry, clean location.

#41: No test strips during inspection. Corrective action: purchase chlorine test strips.

Delphi Golf Course - 6340 Neylon Drive SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 9/21/2021 0 0 0 Atosa, refrigerator <41 degrees F
IDW, fridge non-T/TCS <41 degrees F
Freezer, <10 degrees F

No violations noted at time of inspection

Cooper Point Chevron - 2205 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery 9/21/2021 0 0 0 No violations noted at time of inspection

Headless Mumby Brewing - 232 DIVISION ST NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 9/21/2021 0 0 0 Sanitizer, warewash 166 degrees F

Warewash heated to 165+ degrees F
No food other than packaged foods.

No violations noted at time of inspection

Black Lake Grocery & Deli - 1515 Black Lake Boulevard S.W.

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 9/21/2021 0 2 2 #48- Physical Facilities Properly Installed, Maintained, Cleaned
Landshire refrigerator, 36 degrees F
Naked Juice, refrigerator 44 degrees F
Freezer, ice-cream 4 degrees F

#48: No sign or poster that notifies food employees to wash their hands. Have sign posted that is clearly visible. Corrective action: post visible hand wash sign in restroom.

Shop Fast - 2020 Black Lake Boulevard

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 9/20/2021 0 0 0 No violations noted at time of inspection
Food Service Establishment 9/20/2021 15 5 20 #01- PIC Certified by Accredited Program or Compliance with Code
#06- Adequate Handwashing Facilities
#34- Wiping Cloths Properly Used, Stored
Cold holding (grab-n -go) 39 degrees F
Cold holding prep table (ambient) 40 degrees F
Sanitizer bucket, chlorine 0-100 ppm

#1: Person in Charge (PIC) a new employee who does not have Food Worker Card (FWC) or not having any red violation points. Corrective action: Have FW obtain FWC within 14 days of hire, and ensure PIC is aware of role as a PIC and has ability to demonstrate knowledge.

#6: As previously noted, facility does not meet code requirements for location and placement of hand wash sink. Corrective action: contact TCPHSS to discuss violation and corrective actions. Must be within 25 feet of food prep and warewash areas.

#34: Chlorine sanitizer tested at 0ppm. Corrected onsite: remade to 100 ppm solution.

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

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/20/2021 15 0 15 #06- Adequate Handwashing Facilities
#21- Proper Cold Holding Temperatures
Chicken, grilled, stove top 172 degrees F
Hamburger patty, cooking 190/179/178/184/175 degrees F
Lettuce, shredded prep table 44 degrees F
Tomato, sliced prep table 44 degrees F
Sanitizer, chlorine bucket 100 ppm

#6: Handwash station in cooking area covered with cardboard upon entry. Corrected onsite: keep all hand washing stations cleared for use.

#21: Tomato and lettuce observed at 44 degrees F on prep-line. Corrective action: have produce, especially tomato and lettuce cooled below 41 degrees F before placed on prep line.

Bittersweet Chocolates LLC - 210 STATE AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/17/2021 10 0 10 #25- Toxic Substances Properly ID, Stored, Used
Hot chocolate (with milk & cream), hot hold 170 degrees F
Eggs/milk/butter, single door cold hold 39 degrees F
In use sanitizer, >200 ppm

#25: In use chlorine sanitizer above 200 ppm. Sanitizer levels shall be between 50-100 ppm for in use wiping cloths. Remake solution or add water, use 1/2 cap of bleach per gallon of water and test regularly.

Happy Hour Olympia Inc - 122 Capitol Way N

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/17/2021 20 0 20 #21- Proper Cold Holding Temperatures
#25- Toxic Substances Properly ID, Stored, Used
Cheese/produce, 2 door cold hold 43 degrees F
Meat/cheese/salmon, back room cold hold 39 degrees F
Soft cheese, ice cold hold 47 degrees F
In use sanitizer, chlorine >200 ppm

#21: Ice cold hold and 2 door cold hold not holding proper temperature. All cold held TCS foods shall be kept at 41 degrees F or below. Adjust thermostat on 2 door cold hold and keep soft cheese in cold hold unit. CDI

#25: In use sanitizer levels were above 200 ppm. In use chlorine sanitizer shall be between 50-100 ppm. Remove solution or add water; use test strips to ensure proper concentration.

Good Life Health Foods - 236 North Division

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 9/16/2021 0 0 0 True refrigerator, 41 degrees F

No violations noted at time of inspection

Nou Thai Restaurant - 407 WATER ST SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/16/2021 50 8 58 #16- Proper Cooling Procedures
#19- No Room Temperature Storage
#37- In-use Utensils Properly Stored
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Tofu/meat, prep cold hold 38 degrees F
Rice, rice hot hold 168-175 degrees F
Curry/meat/produce, 2 door cold hold 40 degrees F
In use sanitizer 200 ppm
Front glass cold hold 36 degrees F
Room temperature storage, 50 degrees F
Chicken Pad Se-EW, cooking temp 170 degrees F

#16: Curry cooling in large amounts in 2 door cold hold. Cool foods rapidly in an approved way (shallow pan, ice bath, ice wand) until 41 degrees F or below. Use ice bath method to cool until walk in is fixed.

#19: Eggs stored at room temperature with time as a public health control (THPC) being utilized. TCS foods stored at room temperature shall be marked with a four hour discard labeled and monitored. Move eggs or place label based on when they were taken from cold hold.

#37: Scoops and paddles for rice stored in room temperature water. In use utensils shall be stored on a clean protected surface or in cold (41 degrees F) or hot (135 degrees F) water to prevent microbial growth. Move utensils promptly.

#40: Single use containers being used multiple times. Multi use containers are the only kind designed to be reused. Move food product promptly.

Walk in cooler not working and may not be fixed for multiple weeks. Until it is fixed, use ice bath method for cooling, as this reduces the space needed for cooling.

Reinspection is required due to red demerit point for this facility exceeded 45 points.



Re-Inspection:

Re-InspectionDate: Sep 30, 2021 Results: No items are currently cooling, however the PIC went over the correct way to cool items until walk in is fixed (pans on order, no timeline).

Eggs moved to cold hold unit. No room temperature storage.

Utensils for rice stored properly in ice water.

Purchase and utilize new multi-use containers.

All items corrected and addressed.

Café Au Lait - 2801 Harrison Avenue

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/16/2021 0 0 0 Quiche, True 2 door fridge 38 degrees F
Milk, dairy cooler 39 degrees F
Sanitizer, 3 comp sink 100 ppm

No violations noted at time of inspection

Hash - 1807 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/16/2021 25 5 30 #16- Proper Cooling Procedures
#34- Wiping Cloths Properly Used, Stored
Sausage links, (cooling) reach in 60 degrees F
Tomato, sliced prep table 40 degrees F
Ham, reach in cooler 39 degrees F
Potato, wedges (cooked) 177 degrees F
Beans, refried (hot holding) 140 degrees F
Sanitizer warewash chlorine 0 ppm

#16: Sausage links cooling in dish greater than 2 inches. Corrected onsite: Sausage links place din 2" pans in cooler.

#34: Sanitizer at 0 ppm for warewash. Corrected onsite: new sanitizer solution connected at 100 ppm.

Tumwater Deli Mart - 6131 CAPITOL BLVD S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 9/15/2021 0 6 6 #37- In-use Utensils Properly Stored
#43- Nonfood-Contact Surfaces Maintained and Clean
Eggs/milk, walk in 40 degrees F

#37: Ice scoop stored on top of ice bags. In use ice scoops shall be stored in a clean, protected area between uses. Move to another area that meets these criteria.

#43: Drink spill in walk in render large portion of the floor sticky and contaminated. All non-food contact surfaces shall be regularly washed, rinsed and sanitized. Clean promptly.
Food Service Establishment (Deli) 9/15/2021 20 5 25 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#22- Accurate Thermometer Provided for PHF
#45- Sewage, Wastewater Properly Disposed
Milks/eggs, walk in cold hold 40 degrees F
Nacho cheese/meat, 2 door glass door cold hold 39 degrees F

#2: Food worker cars expired or missing. All workers shall have a valid food worker card onsite. Renew.

REPEAT #6: Hand wash sink blocked and missing paper towels. Hand wash sinks shall be kept clear of items and stocked with soap and paper towels. Remove items and stack with paper towels immediately.

#22: Thermometer missing in 2 door glass cold hold. All cold hold units shall be stocked with an accurate, easily readable thermometer. Stock promptly.

#45: Mop sink inaccessible, implying wastewater is not properly disposed of. Mop water shall be emptied into the mop sink. Remove items promptly.

Stone Creek Wood Fired Pizza - 4138 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 9/15/2021 5 0 5 #02- Food Worker Cards Current
Refrigerator, back (Avantco) 38.6 degrees F
Prep table, ambient 39 degrees F
Warewash hi temp, 173 degrees F
Ham, sliced, prep table #1 41 degrees F
Tomato, dicedk, prep table #2 40 degrees F
Sanitizer, chlorine bucket 100 ppm

#2: One expired Food Worker Card. Corrective action: Have FWC renewed prior to workers next shift.

Summit Lake Grocery - 120 Wilson Road NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 9/15/2021 0 0 0 Deli Fridge, 39 degrees F
Dairy Fridge, 36 degrees F

No violations noted at time of inspection

Papa Murphy's - 400 COOPER POINT RD SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 9/15/2021 0 0 0 Tomato, diced prep line #1, 41 degrees F
Beef, ground 40 degrees F
Tomato, diced prep line #2 (back), 41 degrees F
Tomato, diced, walk in 38 degrees F
Sanitizer, Quat bucket, 400 ppm

No violations noted at time of inspection

Airport Shell - 7219 OLD HWY 99 SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 9/15/2021 15 5 20 #02- Food Worker Cards Current
#17- Proper Hot Holding Temperatures
#22- Accurate Thermometer Provided for PHF
#33- Potential Food Contamination Prevented
Corn dogs/fries, hot hold case 130 degrees F
Meat/cheese, back glass door cold hold 40 degrees F
Chicken, walk in 39 degrees F

#2:Multiple cards expired. All food handlers shall have valid food worker cards onsite. Renew at foodworkercard.wa.gov. Repeat.

#17: Temperatures in the hot hold case were 130 degrees F. All TCS foods shall be kept at 135 degrees F or above. Reheat items to 165 degrees F or discard. CDI, items were discarded.

#22: Thermometer missing in the back glass cold hold. All cold hold units shall be equipped with an accurate thermometer. Equip promptly.

#33: Items in the freezer stored on the floor. All food items shall be stored at least 6" off the floor. Move products.

Best Western Tumwater Inn - 5188 CAPITOL BLVD S

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/15/2021 0 0 0 Eggs/sausage (cooling), 2 door 38 degrees F
Milk, milk cooler 35 degrees F
Egg, service line >135 degrees F
Sausage link, service line >135 degrees F
Burrito, hot box 166 degrees F
Sanitizer Quat bucket 400 ppm

No violation noted at time of inspection

Airport Shell - 7219 OLD HWY 99 SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Grocery) 9/15/2021 5 10 15 #21- Proper Cold Holding Temperatures
#32- Insects, Rodents, Animals Not Present; Entrance Controlled
#44- Plumbing Properly Sized, Installed, and Maintained
Naked juice, glass door cold hold 44 degrees F
Milk/eggs/meat/cheese, walk in cold hold 39 degrees F

#21: Juices in the glass door cold hold were 44 degrees F. All TCS foods being cold held shall be kept at 41 degrees F or below. Adjust thermostat or service unit.

#32: Vector presence in multiple places. The establishment shall be free of insects, rodents, and animals. Either contact pest control company or adequately take care of problem.

#44: Back flow for soda machine not tested (or proof not available). Backflow shall be tested annually by a licensed backflow tester. Conduct test and keep results in the file & easily accessible.

Steamboat General Store - 7120 Steamboat Island Road NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 9/15/2021 0 0 0 Sandwiches, merchandizer 39 degrees F
Dairy fridge, walk in 37 degrees F
Walk in, 37 degrees F

No violations noted at time of inspection

Blue Heron Bakery - 4419 Harrison Ave Suite 108

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment (Deli) 9/14/2021 25 0 25 #16- Proper Cooling Procedures
Milk, dairy fridge <40 degrees F
Pasta (cooling), walk in 56 degrees F
Walk in 38 degrees F
Ham, prep table, <40 degrees F
Sanitizer, Quat 300 ppm
Warewash high temp, 160+ degrees F

#16: Noodles observed cooling in 4 inch pans and covered. Corrected onsite: following cooling methods on page 43 of Washington State Retail Food Code: 2 inch pans preferred method, foods must cool to 70 degrees F in 2 hours and to 41 degrees F within 6 hours.

Dollar Tree #2729 - 2104 Harrison Avenue NW, A18

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Grocery Stores and Confectioneries 9/14/2021 0 0 0 Cooler #1, HBC Basics 1, 38 degrees F
Dairy, refrigerator 40 degrees F
Freezer, right side -9 degrees F
Freezer, middle -9 degrees F

No violations noted at time of inspection

Three Magnets Brewing Company - 600 FRANKLIN ST SE Suite 105

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/14/2021 25 0 25 #16- Proper Cooling Procedures
Meat/dairy/produce, walk in 40 degrees F
Meat/dairy/produce, prep cold hold 38 degrees F
Burger, cooking temp 158-170 degrees F
Falafel mix, cooling (prep cold hold) 70 degrees F
In use sanitizer Quat, 200 ppm

#16: House made falafel mix cooling in >2 inch amounts in top of prep cold hold. All TCS foods shall be rapidly cooled (2 inch amounts, uncovered) until 41 degrees F or below. Move product to walk in on sheet pan. CDI

Panda Express #708 - 575 Trosper Road SW Suite A

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/13/2021 10 5 15 #21- Proper Cold Holding Temperatures
#29- Adequate Equipment for Temperature Control
Beef, sliced walk in 46 degrees F
Chicken, sliced walk in 47 degrees F
Noodles 158 degrees F
Cabbage, prep table 55 degrees F
Rice (cooling), 58 degrees F
Sanitizer Quat 400 ppm

#21: Cabbage in prep table and T/TCS Raw Foods in walk in between 46-48 degrees F, greater than 12 hours. Corrected onsite: all foods discarded and sale discontinued.

#29: Walk in unit not maintaining 41 degrees F during time of inspection. Corrected onsite: thermostat adjusted to reduce internal temperatures.

Saigon Rendezvous - 117 5TH AVE SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/13/2021 55 8 63 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
#19- No Room Temperature Storage
#22- Accurate Thermometer Provided for PHF
#25- Toxic Substances Properly ID, Stored, Used
#30- Proper Thawing Methods Used
#40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable
Rice, rice hot hold 170 degrees F
Tomatoes/meat, small prep cold hold 40 degrees F
Eggs, room temperature storage 65 degrees F
Meat/lettuce/sprouts, large prep cold hold 37 degrees F

#2: No Food Worker Cards (FWC's) five, onsite. All employees shall have valid FWC's onsite at all times. Bring to establishment or retake.

#6: Hand wash sink without soap. Hand wash sink shall always be stocked with soap, paper towels and trash can at all times. Equip. CDI

#19: Eggs stored at room temperature (65 degrees F). Eggs shall be stored at 41 degrees F or below at all times. Move eggs to cold hold, keeping 1-4 out for in use at a time. CDI.

#22: No probe thermometer onsite. Probe thermometer shall be present to check internal temperature, purchase and equip

#25: Chemicals stored above food products. Chemicals and other toxic substances shall be stored below and away from food, utensils, and single serve items. Move chemicals, CDI

#30: Multiple items thawing at room temperature. Thawing shall occur either under cold running water or under refrigeration. Move immediately.

#40: Multiple containers/barriers (plastic bags, nonfood grade plastic totes) are not approved for food storage. Only reusable food safe containers shall be used. Remove bags and replace plastic.

Due to the Red Point Total exceeding 45 degrees a reinspection will occur within 10 business days. This will be focused on items in violation during this inspectionl.

Re-Inspection:

Re-InspectionDate: Sep 28, 2021 Results: Food Worker Cards obtained and present

Hand wash sink proper stocked with soap and paper towels

Eggs stored under refrigeration, no room temp storage

Digital probe thermometer purchased and easily accessible

Chemicals moved to below and away from food and utensils

No foods thawing during inspection, discussed proper thawing methods

Plastic bags and some non-food grade containers removed. Continue removing plastic non-food grade containers and replacing with NSF or equivalent.

All items addressed from previous inspection.

Biscuit House Corp - 6969 TYEE DR SW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Establishment 9/13/2021 10 0 10 #21- Proper Cold Holding Temperatures
Ham, diced prep table 39 degrees F
Gravy, hot holding 155 degrees F
Sausage, hot holding >135 degrees F
Tomatoes, prep table 46 degrees F
Sanitizer bucket, Quat (x2) 300 ppm
Warewash, chlorine 100 ppm

#21: T/TCS Foods: diced tomatoes at 46 degrees F on prep line. Corrective action: cool all T/TCS foods to 41 degrees F before they are placed on prep line.

Wendy's #111 - 2427 HARRISON AVE NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/13/2021 15 0 15 #02- Food Worker Cards Current
#06- Adequate Handwashing Facilities
Tomatoes, sliced in walk in <40 degrees F
Tomato, sliced pep table 40 degrees F
Hamburger, patty grill top (x3) 150 degrees F
Hamburger, patty prep line (x2) 41 degrees F
Chili, hot box 158 degrees F
Sanitizer, bucket Quat 400 ppm

#2: Two expired Food Worker Cards. Corrective Action: Have both FWC renewed and new FW receive within 14 days of hire. Both with expired FWC cannot handle food until renewed.

#6:No hand cleanser (soap) at Hand Wash Station near cashier station. Corrective Action: have hand cleanser replaced at hand sink for use by food workers.

Brewery City Pizza - 2705 Limited Lane

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/10/2021 0 0 0 Ham, walk in 41 degrees F
Tomato, pizza prep table 40 degrees F
Salad, chopped salad prep table 41 degrees F
Marinara sauce, hot holding >135 degrees F
Sanitizer, chlorine 100 ppm
Warewash, high temp >165 degrees F

No violations noted at time of inspection

Cruzin Coffee - 12717 OLD 99 HWY SE

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/10/2021 5 0 5 #02- Food Worker Cards Current
Milk, under counter cold hold 40 degrees F
Milk, back door cold hold 40 degrees F
In use sanitizer, 50 ppm

#2: Both food worker cards expired. All employees shall have a valid food worker cards available at all times. Renew.

Both items from Change of Ownership assessment were addressed.

Soba Oriental Cuisine - Olympia Farmer's Market

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/10/2021 50 0 50 #04- Hands Washed As Required
#19- No Room Temperature Storage
Shrimp/lettuce, prep cold hold 40 degrees F
Tofu/spring rolls, upright cold hold #1 36 degrees F
Tofu/lettuce, upright cold hold #2 40 degrees F
Cabbage, room temp storage 62 degrees F
Rice, rice cooker 165 degrees F
Noodles, hot hold 170 degrees F

#4: Employee put on gloves without washing hands after returning from break. Food Workers shall wash hands before putting on gloves and after returning from break, handling chemicals or raw meat, or starting a new task wash hand and put on gloves. CDI

#19: Cabbage rolls, and other food stored at room temperature prior to serving. Unless using time as a control all TCS Foods shall be hot or cold held. Moved rolls to hot hold, cabbage to be cooked. CDI

Steamboat Grill & Greens - 6325 SUNRISE BEACH RD NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/10/2021 0 5 5 #34- Wiping Cloths Properly Used, Stored
Soup #1, 135 degrees F
Soup #2, 135 degrees F
Onions, sliced 40 degrees F
Tomatoes, sliced/diced 40 degrees F
Milk, cooler (ambient) 38 degrees F
Sanitizer, Quat warewash 0 ppm

#34: Improper sanitizer solution: Quat sanitizer at 0 ppm . Corrected onsite.

Tugboat Annie's - 2100 West Bay Drive #3

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/10/2021 5 0 5 #02- Food Worker Cards Current

Olympia Baking Co. - 108 SW 22ND AVE 06

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/9/2021 15 5 20 #02- Food Worker Cards Current
#26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit
#34- Wiping Cloths Properly Used, Stored
Meat/cheese/dairy, 2 door cold hold 33 degrees F
Milk, under counter cold hold 39 degrees F
Cheese, merchandizer 38 degrees F
In use sanitizer, 50 ppm

#2: No Food Worker Card on site. All employees shall have valid food worker cards at all times.

#26: Items 3 & 4 from Change of Ownership Approval Letter not completed and past due dates. All items from the previous inspection shall be completed by the date given. Complete and email verification.

#34: In use sanitizer too low. In sue chlorine sanitizer shall be between 50-100 ppm. Remake with 1/2 cap of bleach per gallon of water. CDI

Great India Cuisine - 116 4th Avenue West

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/8/2021 50 0 50 #02- Food Worker Cards Current
#16- Proper Cooling Procedures
#21- Proper Cold Holding Temperatures
#25- Toxic Substances Properly ID, Stored, Used
Meat/produce/cheese, prep cold hold 47 degrees F
Produce/meat, walk in cold hold 35-38 degrees F
Rice, rice hot hold 167 degrees F
Tomato based sauce, walk in (cooling) 76 degrees F
Rice pudding, glass door cold hold 38 degrees F
In use sanitizer >200 ppm

#2: All Food Worker Cards (FWC) are expired. All food workers shall have a valid, current FWC on file. Renew.

#16: Large pot of tomato based sauce cooling in walk in. TCS foods shall be rapidly cooled to 41 degrees Fusing approved methods (2 inch amounts, uncovered until 41 degrees F or below). Separate into smaller pans or use ice bath to cool product already made. CDI

#21: Temperatures in the prep cold hold were 47 degrees F. TCS foods being cold held shall be kept at 41 degrees F or below. Adjust thermostat or service unit. CDI, adjusted thermostat.

#25: Chlorine bleach stored incorrectly. Chemicals shall be stored below and away from food and utensils. Move bleach. CDI.

#25: Chlorine levels greater than 200 ppm for in use sanitizer. Chlorine levels shall be in between 50-100 ppm for food contact surfaces. Add water. CDI.

No prep sink at facility. PIC confirms they wash, rinse and sanitize before and after thawing and produce prep in 3 comp sink.

Multiple cold hold units out of repair, many surfaces not approved (plywood). Facility will be closing Feb 2022, therefore these are okay until then. If establishment stays open past that date, or moves to a new location, proper equipment and surfaces are needed.

Re-Inspection:

Re-InspectionDate: Sep 28, 2021 Results: Produce/prepared TCS foods, prep cold hold 47 degrees F
Yogurt, walk in cold hold 55 degrees F


REPEAT #16: Large amounts of yogurt cooling in walk-in TCS foods shall be cooled in 2 inch amounts, uncovered until 41 degrees F or below or use alternative methods. Move yogurt to ice bath. CDI.

REPEAT #21: Temperatures in prep cold hold were 47 degrees F. TCS foods being cold held shall be 41 degrees F or below. Adjust thermostat and service unit if needed, CDI.

Food Worker Cards obtained and presented.

Prep cold hold did have gas refilled after last inspection, however it didn't bring temps down to acceptable level. Thermostat was turned down, and I will call operator tomorrow to see if temps went down.

Toxic substances moved.

Cynara Restaurant & Lounge - 500 COLUMBIA ST NW

Permit Type Inspection Date Red Points Blue Points Total Points Deficiencies Inspection Notes
Food Service Establishment 9/8/2021 0 0 0 Meat/produce/cheese, walk in cold hold 37 degrees F
Cheese/produce, prep cold hold 39-40 degrees F
Soup, soup hot hold 165 degrees F
Meat/seafood, drawer cold hold 37 degrees F
In use sanitizer ~200 ppm

No violations noted at time of inspection



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