Mi Pueblo Express - 7839 Martin Way E Unit 103 - Commissary

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Mobile Food Unit	10/28/2022	15	5	20	#06- Adequate Handwashing Facilities #14- Raw Meats Away from RTE Food; Species Separated #34- Wiping Cloths Properly Used, Stored	Rice/beans/meat, hot hold unit 140-145 degrees F Rice/beans, Cambro hot hold 135-137 degrees F Raw meat/cheese/eggs, single door cold hold 39 degrees F #6: Hand wash station had items in basin. Hand wash should be empty and used for only hand washing and stocked with soap and paper towels. Remove items. CDI #14: Raw meat stored above ready to eat foods in cold hold. All raw product shall be stored below and away from other foods. Move immediately. #34: No in use sanitizer made. In use sanitizer should be made and used at all times of service. Make immediately and test for 50-100 ppm. Foods in Cambro right at 135 degrees F. Reheat to 165 degrees F and put back in Cambro. No meals made while inspecting, discussed proper hand washing. Significant language barrier. Used google translate.

Casa Mia - 716 Plum Street

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/12/2022	30	10	40	#17- Proper Hot Holding Temperatures #21- Proper Cold Holding Temperatures #29- Adequate Equipment for Temperature Control #43- Nonfood-Contact Surfaces Maintained and Clean #48- Physical Facilities Properly Installed, Maintained, Cleaned	Alfredo/sauces, hot hold 120-130 degrees F Lettuce/cheese, front cold hold prep 44 degrees F Sauces/produce/cheese, walk in cold hold 38-40 degrees F Pasta, drawer cold hold 43-44 degrees F In use sani (Quat) 150-200 ppm Dishwasher sani (chlorine) 50 ppm #17: Sauces hot holding in steam well were 120-130 degrees F. All TCS foods being hot held shall be kept at 135 degrees F or above. Rapidly reheat to 165 degrees F prior to holding at 135 degrees F. CDI. #21: Multiple units (drawer cold hold and front prep cold hold) were 43-44 degrees F. All TCS foods being cold held shall be kept at 41 degrees F or below. Adjust thermostat or service unit. #29: Merchandizer being used to hold open/unpackaged foods. Merchandizer shall be used for packaged/bottled products. Either replace unit or use for intended purposes. Replace within 6 months. #43: Walk in and prep cold hold had mold. All non-food contact surfaces shall be kept clean and sanitized. Wash, rinse and sanitize promptly. #48: Floor of walk in freezer made of plywood. All surfaces shall be smooth, durable, moisture resistant and easily cleanable. Seal plywood within 6 months. Hand wash sink missing from back prep area. Install a hand wash within 6 months near the 3 comp sink and install 6" splash guards. The establishment is missing a prep/produce sink. Designate "rinse" sink in 3 comp as prep sink and wash, rinse and sanitize before and after use.

Rhythms Coffee LLC - 210 4TH AVE W

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	10/11/2022	0	8	8	#34- Wiping Cloths Properly Used, Stored #46- Toilet Facilities Properly Constructed, Supplied, Cleaned	Milk, non-dairy, back cold hold 40 degrees F Half & half, back cold hold 41 degrees F Air temp, merchandiser cold hold 34 degrees F Whole milk, front cold hold 40 degrees F Air temp, display cold hold 38 degrees F #34: No prepared sanitizer. Sanitizer should be available for use during all hours of operation. Make chlorine sanitizer promptly. #46: Newly installed self closing mechanism on bathroom door not working. All restroom doors must be self closing. Ensure door is self closing before next inspection.

West Coast Fitness Lacey - 5815 LACEY BLVD SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Establishment	10/10/2022	35	10	45	#01- PIC Certified by Accredited Program or Compliance with Code #06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #34- Wiping Cloths Properly Used, Stored #38- Utensils, Equipment, Linens Properly Stored, Used, Handled #48- Physical Facilities Properly Installed, Maintained, Cleaned	Frozen fruits, glass top freezer, frozen Almond milk, 1 door under count unit 43 degrees F #1: PIC unable to answer cold hold requirements, unaware hand wash after restroom. Correction: Obtain valid training by 10/21/2022. #6: Inadequate hand washing facilities, basin inaccessible. Container in basin. Correction: maintain hand sink accessible at all times. Use for hand washing only. Prevent potential contamination. #21: Improper cold holding. Corrected: maintain foods in cold holding at CDI or below 41 degrees F or lower. Almond milk greater than 41 degrees F. #22: Thermometers absent in units and for internal food temps. Correction: provide and use. #34: Sanitizer not made at time of inspection. Correction: provide and maintain. Verify strength with test strips. #26: Lighting in food prep area less than 50 cfu. Correction: Provide by 11/04/2022. #38: Cups (unhandled) used as scoops. Correction: provide proper barrier (eg handled scoop). #48: Physical facilities not properly installed, shelving absent 6" space from floor. Correction: provide for cleaning. Notes: Provide invoice due by 11/01/2022 Notes: Requested smoothie base directions for storage. Notes: Recommend minimum of 4 blender tops Note #4: Ensure employees wash hands when returning from restroom.

Bayview Market Place - 516 West Fourth

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Bakery	10/4/2022	0	0	0		TCS Baked Goods - Open air cold hold - 39°F Looks Great!
Grocery Stores and Confectioneries	10/4/2022	10	0	10	#21- Proper Cold Holding Temperatures	Bagged carrots - open air produce - 41°F Cheese - open air display #1 - 41°F Cheese & meat stick - Refrigerator - 40°F Cheese curds - Refrigerator - 41°F Feta - Open air display #2 - 45°F Various TCS foods - Food air cold hold - 38-41°F Eggs - Open air cold hold - 50°F 21 - Items in two open air display cases were above 41°F. All TCS foods being cold held shall be kept at 41°F or below. Adjust thermostat or service unit.
Meat Market	10/4/2022	15	0	15	#12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction #21- Proper Cold Holding Temperatures	Steak (raw) - display cold hold - 42°F Breaded chicken (raw) - display cold hold - 42°F Fish (raw) - Display cold hold - 39°F Crab cake (raw) - Display cold hold - 49°F Fish - Walk-in - 39°F Beef - Walk-in - 36°F Chicken - open air cold hold - 42°F Pork - Open air cold hold - 41°F Sanitizer - Sink & front counter - 200ppm 12 - Shellfish tags not properly dated. All shellfish tags shall have the date that the furst and last product in batch is sold. Write date going forward and keep for 90 days - CDI 21 - Crab cakes in display cold hold were 46-49°F. All TCS foods being cold held shall be kept at 41°F or below. Adjust thermostat and/or practices to ensure products stay at 41°F or below. *Designate one compartment of back 3 comp. for hand washing only.

Chick-fil-A - 8302 QUINAULT DR NE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/28/2022	35	2	37	#16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures #48- Physical Facilities Properly Installed, Maintained, Cleaned

Shelton's Dogongood Dog's - 101 Division St NW (commissary)

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Mobile Food Unit (push cart)	9/25/2022	0	0	0		Hot dogs/brats, cooler cold hold 38 degrees F In use sanitizer (chlorine) 100 ppm Not currently cooking or hot holding No violations noted at time of inspection

Pink Sugar Espresso - 6505 MARTIN WAY E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment (Espresso)	9/20/2022	30	21	51	#01- PIC Certified by Accredited Program or Compliance with Code #06- Adequate Handwashing Facilities #22- Accurate Thermometer Provided for PHF #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #34- Wiping Cloths Properly Used, Stored #36- Proper Eating, Tasting, Drinking or Tobacco Use #37- In-use Utensils Properly Stored #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable #44- Plumbing Properly Sized, Installed, and Maintained

PS1 Lacey LLC - 8904 MARTIN WAY E

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment (Espresso w/outside storage area)	9/20/2022	35	12	47	#01- PIC Certified by Accredited Program or Compliance with Code #04- Hands Washed As Required #22- Accurate Thermometer Provided for PHF #34- Wiping Cloths Properly Used, Stored #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized #48- Physical Facilities Properly Installed, Maintained, Cleaned

Bayview Market Place - 516 West Fourth

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Espresso	9/20/2022	10	0	10	#06- Adequate Handwashing Facilities	Milk/dairy - Single door cold hold - 40°F In-Use Sanitizer (quat): ~200ppm 6 - Hand wash sink missing paper towels. All hand wash sinks shall be used only for that purpose and stocked with soap and paper towels. Equip immediately. *Date marking is now required for TCS dairy products that are kept for over 24 hours.

Bobablastic - Proposed as non-commissary Sales location Lacey Train Depot Park

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Mobile Food Unit	9/19/2022	25	10	35	#19- No Room Temperature Storage #34- Wiping Cloths Properly Used, Stored #37- In-use Utensils Properly Stored #48- Physical Facilities Properly Installed, Maintained, Cleaned	Krab - Prep top - 37°F Non-dairy creamer, 1 door upright - 38°F Rice - Rice warmer - 169°F Queso - Hot hold well - 190°F #19: Improper TAC (Time as a control), no marking time, employee not trained. No policy on site. #34:Inadequate sanitizer, chlorine sanitizer is 0ppm. Correction: provide and maintain #37: In use utensils improperly stored in standing water. Correction: store as approved. #48: Facilities not properly maintained. Cooking oil all over floor. Correction: Clean.

Crumbl Cookies Lacey - 8160 FREEDOM LN NE Suite A/B

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/19/2022	35	0	35	#04- Hands Washed As Required #21- Proper Cold Holding Temperatures	Butter, storage, dry - room temp Cooking dough, 2 door upright 37 degrees F Frosting/butter, 2 door upright 57 degrees F Milk, under counter unit 39 degrees F Cookie dough, 2 door upright 53-57 degrees F #21: Improper cold holding of TCS food. Dough above 41 degrees F in several units. Correction: maintain TCS at or below 41 degrees F. CDI - rapid chill. Consider dedicating 1 until to cooling/chilling. #4: Improper hand washing. Employee didn't wash hands after handling trash, before placing new gloves on. CDI-hands washed. Notes: Actively verify food temps Notes: Verify proper hand washing Notes: Sinks in scullery and employee break area.. Mop in restroom.

Pizza Time - 112 NE Jefferson Street

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/13/2022	10	5	15	#25- Toxic Substances Properly ID, Stored, Used #29- Adequate Equipment for Temperature Control	Cheese/toppings/produce - Prep table cold hold - 41°F Wings/produce/meat - walk-in cold hold - 38°F Pizza - Pizza hot hold - 135°F Cheese/wings/produce - 2-door merchandiser - 38°F-40°F In use sanitizer (chlorine) 200+ ppm #25: In-use sanitizer (chlorine) was over 200 ppm. In-use chlorine sanitizer shall be between 50-100 ppm. Remake solution and test regularly. CDI #29: Merchandizer being used for unpackaged/open products. Merchandizer shall only be used for bottled/packaged products. Replace within one year. *No prep sink in facility. Wash produce in batches in "rinse" compartment of 3 compartment sink, ensuring basin is washed, rinsed, and sanitized before and after

Spud's Produce Market - 2828 Capitol Blvd SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Grocery	9/13/2022	15	0	15	#21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF	Cheese/Salmon - Open air cold hold - 41°F Lot leafy greens - Open air cold hold - 44°F Pizza/Salsa - Glass cold hold - 40°F Milk/Eggs - Walk-in cold hold - 45°F #21: Temperatures in open air cold hold and walk in were between 41 and 45 °F. All TCS foods shall be kept at 41°F or below. Adjust thermostat or service unit. #22: Thermometers missing in both open air cold hold. All cold hold units that hold TCS foods shall have accurate, easily readable thermometers. Equip promptly.

Fog & Fern Coffee House - 4219 6TH AVE SE

Permit Type	Inspection Date	Red Points	Blue Points	Total Points	Deficiencies	Inspection Notes
Food Service Establishment	9/12/2022	10	0	10	#21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF	Eggs/milk/lettuce - 2-door cold hold - 39°F Cheese/meat/eggs - prep cold hold - 39-40°F sandwiches - glass display cold hold - 43°F In use sanitizer (quat) 100-200ppm. #21:Temperatures in glass display cold hold were 43°F. TCS foods being cold held shall be kept at 41°F or below. Adjust thermostat or service unit #22: Thermometer missing in glass display cold hold. All cold hold units with TCS foods shall be equipped with an accurate thermometer. Replace thermometer promptly.