Food Safety Inspection Lookup
This webpage will be updated weekly on Fridays by 12:00pm.
Chevron Food Mart - 826 Union Avenue
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 11/13/2024 | 0 | 3 | 3 | #37- In-use Utensils Properly Stored |
Yogurt and eggs and meat at walk in cold hold at 38 Degrees F. Discussed cleaning procedures for F Real machine #37- Ice scoop stored inside ice bin. In use utensils shall be stored to prevent contamination Remove and place in dry clean surface. |
| Food Service Establishment | 11/12/2024 | 0 | 0 | 0 | Hot dogs and taquitos at hot hold roller at 140 Degrees F. Breakfast sandwich at hot hold at cabinet at 150 Degrees F. |
IHOP #667 - 3519 Martin Way
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 11/12/2024 | 15 | 0 | 15 | #21- Proper Cold Holding Temperatures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Meat -produce and dairy at walk in cold hold at 38 Degrees F. Meat and cheese and produce at reach in cold hold at 42-43 Degrees F. Gravy at hollandaise hot hold at 137-155 Degrees F. Eggs at cooking temp at 170 Degrees F. War wash sani at chlorine at 50 PPM In use sani at lactic at 1600 PPM #21- Temperature of products in the west reach in were 42-43 Degrees F. TCS products shall be cold held at 41 Degrees F. or below. Adjust thermostat to ensure products are within range. #26- Rehydrating has brown not adhering to approved written produce. Rehydrating hash brown containers shall be spaced 1 inch apart to ensure proper cooling. Move containers to adhere to approved plan. CDI |
Meconi's Italian Subs - 2527 MARVIN RD NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 11/6/2024 | 10 | 0 | 10 | #09- Proper Washing of Fruits and Vegetables |
Soups meatballs hot hold 163-176 Degrees F. Cheese on ice at 55 Degrees F. Cut lettuce at traulsen 4 door at 41 Degrees F. Tomatoes and chees at prep unit at #1- Top at 41 Degrees F. Deli meat at #2 top at 41 Degees F. Cheese at walk in at 41 Degrees F. #21- Provolone cheese measured at 55 Degrees on ice near grill. TCS food shall be cold held at 41 Degrees F. or below. Correction: PIC said cheese is thrown away after lunch but is not part of time as a control plan currently. Add item to time as a control plan. Repeat. Notes: CFPM required next routine inspection. Facility needs to complete TAAC written procedure- already had template just wasn't filled out. |
Wok & Teriyaki - 2533 MARVIN RD NE Suite A
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 11/6/2024 | 65 | 0 | 65 | #06- Adequate Handwashing Facilities #16- Proper Cooling Procedures #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures |
Cooked chicken at walkin at 41 Degrees F. Zucchini and egg soup at soup kettle at 153 degrees F. Chicken at steam table at 150-160 Degrees F. Rice at rice cooker at 135 Degrees F. Chicken cooled at >2" at walk in at 47-49 Degrees F. Cut cabbage at prep unit at top at 41 Degrees F. Cooked chicken and beef at bottom at 43-45 Degrees F. #6- HW sink did not have hot water. HW sinks shall be properly stocked with paper towels and soap and hot water. Correction: Turned water heater back on #16- Cooked chicken cooled in > 2 " containers in walkin. TCS foods shall be cooled in 2 inch container amounts or less uncovered until 41 Degrees F. or less. Correction Foods cooked 2 hours ago, FW moed to seet pan and CDI. #19- Cut lettuce leaves stored in a water at room temperature. TCS foods shall be maintained with time or temperature control for safety. Correction: Lettuce only out for 30 minutes, PIC placed back in walk in. CDI. Also discussed active preparation time. #21- Cooled meats in prep unit >41 Degrees. TCS foods shall be cold held at 41 Degrees F. TCS foods shall be cold held at 41 Degrees or below. Correction: monitor temps and service unit if needed. Notes: Upon beginning inspection facility found without hot water. Facility was closed while HW heater was turned back on above 100 Degrees F. and was suppled by end of inspection. CFPM and vomit and diarrhea clean up plan required by next inspection. |
Main Chinese Buffet - 5580 Martin Way
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 11/6/2024 | 50 | 3 | 53 | #04- Hands Washed As Required #11- Proper Disposition of Returned Food #14- Raw Meats Away from RTE Food; Species Separated #25- Toxic Substances Properly ID, Stored, Used #37- In-use Utensils Properly Stored |
Cold holding cooked chicken and shrimp 39-41 Degrees F. chicken and shrimps and cooking at 179-180 Degrees F. In use Chlorine solution concentration above 200 PPM Warewasher chlorine solution at 50 PPM #4- Food workers at the sushi bar and cookline did not wash their hands after disposing of gloves and starting new tasks. Correction: Discussed with PIC about handwashing and gloves protocol. #11- TCS food items cooked in house were not date marked. Correction: PIC date marked TCS food items accordingly. Discussed with PIC date marking procedures. #14- Raw Chicken stored over squid and raw beef in the walk in cooler. Correction PIC rearranged food items according to the hierarchy of storage, discussed with PIC and food workers about style and hierarchy of food storage. #25- In use chlorine sanitizing solution concentration measured above 200 PPM. Correction: PIC remake in use chlorine solution and tested at 100 PPM Discussed with PIC about accurate in use chlorine solution strength to be within the correct range. Use test strips to validate accuracy. #37- Observed improper storage of utensils with handles on the bottom of the rack and clean utensils shall be stored with handles on top. |
Rush In Alaskan Dumplings LLC - 205 4th Ave E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 11/4/2024 | 5 | 5 | 10 | #22- Accurate Thermometer Provided for PHF #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
#22- No probe thermometer available. Establishments shall have accurate and readily available thermometers for use at all times. Purchase and utilize thermometers within 48 Hours. #41- In use quat sanitizer at 0PPM Quat sanitizer shall be between 200-400 PPM Remake solution and test regularly.Repeat |
Sushi Kyo - 1908 4th Avenue East
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 11/1/2024 | 70 | 0 | 70 | #02- Food Worker Cards Current #04- Hands Washed As Required #12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction #19- No Room Temperature Storage #25- Toxic Substances Properly ID, Stored, Used |
Fish walk in cold hold at 40 degrees F. Fish prep cold hold at 41 Degrees F. Sushi display cold hold at cooling at 39-60 Degrees F. Eel at skillet at 110 Degrees F. In use sanitizer chlorine at 200 PPM #2- Food worker cards not Washington state approved cards. Food worker cards shall have valid and current cards on site at all times. Take Washington State course #4- Hands not washed prior to putting on gloves Hands shall be washed prior to putting on gloves and after handling chemicals., Raw meat or otherwise contaminating hands. #12- Raw Salmon doesn't have proper parasite destruction documentation labeled marked "Cook before eating" Raw Fish shall have proper parasite destruction documentation freezing procedures according to WAC 246-215-03430. Provide plan for how this will be achieved. Repeat #19- Sushi rice not properly following T.P.H.C. plan any item using T.P.H.C. shall be discarded after 4 hours after leaving refrigeration and hot holding. Provie plan to approve for T.P.H.C #25- Sanitizer solution too strong. In use chlorine sanitizer shall be kept between 50-100 PPM. Remake solution and test. - Only one prep sink and hand wash and ware washer in kiosk. Complete Risk control plan within 14 days of receiving. |
Pizza Hut #033696 - 4660 WHITMAN LN SE Suite F
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 11/1/2024 | 0 | 0 | 0 | sausages and cut tomatoes at make line at 41 Degrees F. Sausage at walk in at 41 Degrees F. Boneless wings at cook temp at 168-200 Degrees F. Traditional wings at traulsen 1 door at 41 Degrees F. Front HW sink must be re-caulked to wall, as the caulk is cracked allowing debris build up |
Hops on the Hill LLC - 1870 BARNES BLVD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 11/1/2024 | 0 | 0 | 0 | Diced tomatoes top of prep 39 Degrees F. Brisket steam table at 161 D. F. DW sani at 100 PPM Contact sanitizer at 200 PPM No violations. |
Canna Cabana Subs & Shakes - 4660 WHITMAN LN SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 11/1/2024 | 0 | 0 | 0 | pre-cooked meatballs at atosa 2 door at 41 Degrees F. Sliced tomato and deli meat at 41 Degrees F. Deli meat at atosa prep unit pack up at 41 Degrees F. |
Ralph's Thriftway - 1908 4th Avenue East
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Meat Market | 11/1/2024 | 0 | 0 | 0 | Various raw meat at cold hold display at 34-36 Degrees F. Raw meat walk in cold hold at 33 Degrees F. Raw meat at gront cold hold at 40 Degrees >F in use quat sani at 200 PPM Utilizing griddle to cook food for employees use only. Baseboards behind 3 comp sink need replacing before next inspection. |
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| Bakery | 11/1/2024 | 0 | 0 | 0 | Cream cheese frosting and under counter cold hold at 41 Degrees F. Bakery not in use during inspection. |
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| Deli (Subway, Burrito Bar) | 11/1/2024 | 0 | 0 | 0 | Chicken at cooking temp at 170-180 Degrees F. Cooled TCS foods and produce at 2 Door cold hold at 40 Degrees F. Deli meat and cheese at cold hold line at 39 Degrees F. Soup at soup hot hold at 145-180 Degrees F. In use sani quat at 200 PPM |
RiteAid #5281 - 4776 Whitman Lane SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 11/1/2024 | 0 | 0 | 0 | Cheese at turbo air cold hold at 41 Degrees F. Milk at refrigerated area at 41 Degrees F. No violations. |
Burger King #7938 - 4830 YELM HWY SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 11/1/2024 | 5 | 0 | 5 | #22- Accurate Thermometer Provided for PHF |
Beef patty at 58 point cook top at 168 Degrees F. Chicken nugget at hot hold at 135 Degrees F. Beef patty at hot hold at 140-143 Degrees F. Ice cream mix at machine at 41 Degrees F. Ambient under counter at 35 degrees F. TCS foods at walk in at 41 Degrees F. #22- Ambient thermometer not present in walk in. Cold or hot hold equipment used of TCS food must be equipped with a temperature measuring device located to allow easy viewing of devices temp display. Correction: PIC equipped with ambient thermometer. |
Pleasant Forest Camping Club - 4922 Puget Road NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 10/31/2024 | 10 | 0 | 10 | #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Avenue Espresso - 19810 OLD 99 HWY SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 10/30/2024 | 0 | 0 | 0 | Milk at under counter at 41 Degrees F. Cold foam at under counter at 41 Degrees F. Chicken and waffles at true 2 door at 41 Degrees vF. no violations |
Littlerock's Hillbilly Beans, LLC - 6533 128th Avenue SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 10/30/2024 | 30 | 5 | 35 | #02- Food Worker Cards Current #06- Adequate Handwashing Facilities #22- Accurate Thermometer Provided for PHF #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #44- Plumbing Properly Sized, Installed, and Maintained |
Milk; under counter, 41F Milk; homestyle refrigerator, 39-40F Muffins in outdoor freezer, OK NOTE: As facility was approved w/o 3-comp sink, discussed warewashing w/ FW Violations: #02: Multiple FWCs expired. FWs shall have a valid WA FWC. Correction: Obtain prior to next shift. #06: Portable toilet used by employees does not have a handwash sink. This is required for restrooms used by employees. Correction: Resume utilizing restroom @ Littlerock Saloon as originally approved. #22: No thin tip thermometer available for TCS burritos. This is required. Correction: Equip within 3 days. #26: Facility not using approved restroom & disposing of wastewater by unapproved method per original approval. Facility originally approved to used restroom facilities at Littlerock Saloon & dispose of wastewater at LOTT. #44: Non-food grade hose used to fill water containers. Food grade hose is required for filling fresh water containers. |
Banh Mi Saigon 8 - 7263 Martin Way E Unit A
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 10/30/2024 | 30 | 5 | 35 | #19- No Room Temperature Storage #22- Accurate Thermometer Provided for PHF #44- Plumbing Properly Sized, Installed, and Maintained |
Shrimp top of prep at 37 Degrees F. Contact sanitizer at 50-100 PPM Chlorine #19- Dish of cooked tofu found at 81 Degrees on work table. Maintain this and other TCS foods at 135 Degrees or greater- or- properly cool when food temperature falls below 135 Degrees F. #22- Provide thermometer in one of the prep fridges. #44- Install a splash guard at hand sink next to the food sink. Complete in 90 Days. |
Shop Fast (Darbar Petroleum Inc) - 2020 BLACK LAKE BLVD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli | 10/30/2024 | 25 | 0 | 25 | #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 |
Egg rolls at hot holding at 161 Degrees F. Deli Sandwiches at cold case at 40 Degrees F. #1- no certified food worker on staff. Obtain Manager training and be completed by 12-1-2024 #6- No adequate and dedicated hand wash sink. Shall be provided at time of kitchen remodel or by 0430-2024 #21- Walk in cooler containing dairy and operating at 43 Degrees F . Must be at least 41 Degrees or below, turn down thermometer and monitor. #22- provide thermometers for walk in cooler and cold case. |
Triceratops Brewing Co - 8036 RIVER DR SE Suite 203
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Drinking Establishment | 10/30/2024 | 0 | 5 | 5 | #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
ambient at beverage air at 40 Degrees F. In use sani quat at 400 PPM #41- No textg strips available for quat sani. These are required to verify proper sani concentration. Correction: Provide within 3 days. |
Grand Mound 76 - 19704 Old Highway 99 SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 10/30/2024 | 15 | 0 | 15 | #06- Adequate Handwashing Facilities #14- Raw Meats Away from RTE Food; Species Separated |
Salami and cheese sticks at fresh glass door at 41 Degrees F. Cheese and dairy open air cold hold at 41 Degrees F. #6- HWE sink nest to 3 comp sink did not have hot water, soap or paper towels. HW sink in women's rest room did not get hot above 86 Degrees F. after running for more than a minute. HW sink by coffee machines missing soap and paper towels. HW sink shall be properly stocked with all equipment. and hot water. Correction: Fix hot water with in 30 days and equip immediately. #14- Raw whole shell eggs stored above RTE foods and milk and dairy. Raw animal products shall be stored below and away from RTE foods. Correction: move eggs |
La Garnacha Ambukity - 514 S CAPITOL WAY
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 10/29/2024 | 35 | 0 | 35 | #13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized #25- Toxic Substances Properly ID, Stored, Used #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Meat at hot hold table at 145 Degrees F. Tomatoes and lettuce and meat at prep cold hold at 39 Degrees F. Rice at steam table at 150 Degrees F. Beef at cooking temp at 200 Degrees F. In use sani chlorine at 200 PPM #15- In use utensils used for raw meat and RTE foods cross contamination between raw and RTE foods is not allowed. Provide separate in use container for raw foods and only use for that purpose. Repeat. Provide written plan on how to correct with in 14 days. #25- In use chlorine sani too strong. In use chlorine sani shall be between 50-100 PPM. Correction : remake solution #26- MFU not following permit conditions. MFU not moving. MFU shall follow all regulations and permit conditions. I will speak with the owner to address the issue. |
South Bay Pub & Eatery - 3323 SOUTH BAY RD NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 10/28/2024 | 0 | 0 | 0 |
La Patrona - 5409 Capitol Boulevard S.
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 10/28/2024 | 25 | 5 | 30 | #11- Proper Disposition of Returned Food #14- Raw Meats Away from RTE Food; Species Separated #21- Proper Cold Holding Temperatures #33- Potential Food Contamination Prevented |
Beans; hot hold cabinet, >135F Cooled TCS foods; walk-in, 38-40F Half & half; home glass door cold hold, 41F Sliced tomato; prep unit (top), 43-45F Meat; under counter, 44-45F Salsa; on ice, 37-47F Notes: ensure produce is placed in a clean container after washing Ensure foods cooked & cooled in-house are reheated to 165F. Violations: #11: Diced tomatoes, cut lettuce, & other TCS foods missing date marking. Date marking is required for RTE TCS foods, which must be used or discarded within 7 days of opening/preparing. Correction: Gave date marking handout. Begin date marking. #14: Raw whole shell eggs stored above RTE foods in 2-door reach-in & produce walk-in. Raw animal products shall be stored below & away from RTE foods. Correction: Move eggs #21: Salsa on ice @ 37-47F, sliced tomato in prep unit @ 43-45F, meat & cooked vegetables in under counter cold hold @ 44-45F. TCS foods shall be cold held at 41F or below. Correction: Added ice to salsa container. Ensure units are properly functioning. This is a repeat violation. #33: Produce from delivery & in walk-in stored on ground. Foods in freezer stored on ground. Foods shall be stored to prevent potential contamination during delivery, storage, & display. Correction: Move foods or place 6" off ground. |
Kentucky Fried Chicken - 5110 Capitol Boulevard
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 10/28/2024 | 0 | 0 | 0 | Chicken nuggets; hot hold tray, 153F Chicken pot pie; Henny Penny (tall), 176F Chicken; " ", 151F Chicken; cook temp, 168-210F Coleslaw, cheese; cold hold line, 41F Pot pie, cooled uncovered; walk-in, 38F Coelslaw; ", 38F Corn, potatoes; hot hold line, 150=160F Notes: Observed proper cooling procedure. Procedure changed after routine inspection from 10/24/23 - thank you. |
Lemongrass Café, The - 5801 Capitol Blvd SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 10/28/2024 | 55 | 3 | 58 | #04- Hands Washed As Required #09- Proper Washing of Fruits and Vegetables #13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized #14- Raw Meats Away from RTE Food; Species Separated #46- Toilet Facilities Properly Constructed, Supplied, Cleaned |
Shredded cabbage; prep unit #1 (top), 39-40F Rice; rice cookers x5, >150F Bean sprouts, tofu; prep unit #2 (top), 38-41F Cooked tofu, chicken; walk-in, 41F Half & half; bar cold hold, 41F Tofu; 2-door, 41F Note: Left CFPM handout. This is required prior to next routine inspection. Violations:#04: FW handled raw animal product & did not remove gloves & wash hands prior to working w/ RTE foods. HW shall occur as required by WAC 246-215. Correction: FW directed to remove gloves & wash hands. Discussed when to wash hands w/ all kitchen workers. CDI #09: Produce washed after being cut, not before. Produce shall be properly washed prior to being cut or added as ingredients. Correction: Produce washed & will be cooked, discussed proper washing w/ FW #13: Tongs used for raw animal products stored in same container as tongs for cooked products. Also observed FW use tongs interchangeably for raw & RTE products. FW shall prevent potential cross contamination. Correction: Directed FWs to wash, rinse, & sanitize tongs and container. Discussed use of separate utensils. #14: Raw whole shell eggs stored above RTE foods in walk-in. Raw animal products shall be stored below & away from RTE foods. Correction: Move eggs to below RTE. #46: One restroom hand sink did not have warm water that reached 100F. This is required. Correction: Correct within 30 days. Re-Inspection: Re-InspectionDate: Nov 08, 2024 Results: #4- Reinspection observations: observed proper hand washing by employees. Discussed HW after cracking raw whole shells eggs with PIC. #9- Observed produced washed properly #13- Tongs being used for raw products in prep unit and next to grill. Separate spoon observed for plating product once it has been cooked. #14- Observed proper storage of raw animal products in walk in Note: Bathroom SW sinks did not get hot over 84 Degrees F. hot water at 100 Degrees F. minimum required. may need to install hot water boosters. Correct within 21 Days. |
Northwest Grind - 625 BLACK LAKE BLVD SW Suite #165
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 10/25/2024 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
Cream cheese at 3 door refrigerator at 38 Degrees F. Half and half under counter at cold hold at 40 Degrees F. Sani solution at 50 PPM #5- Sanitizer not made at time of inspection. Sanitizing solution shall be made and utilized during food preparation - Correction- PIC made sani solution and verified concentration with test strips. Discussed with PIC V and D plan and kit and date marking |
Southend Grocery - 6450 CAPITOL BLVD S
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 10/25/2024 | 5 | 0 | 5 | #14- Raw Meats Away from RTE Food; Species Separated |
bacon at walk in at 39 Degrees F. Ambient at merchandiser with milk at 37 Degrees F. #14- Raw pork bacon and raw whole shell eggs stored above milk and whipped cream. raw animal products shall be stored below and away from RTE foods. Correction: PIC moved foods. |
Panda Express #884 - Capital Mall
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 10/25/2024 | 0 | 0 | 0 | chicken cooked in fryer at >200 F Cut leafy greens at walkin at 41 Degrees F/ rice cooked at hot hold t 173 Degrees F. Orange chicken main line hot hold t 163 Degrees F. Sanitizing solution at 200 PPM No violations |
Charley's Grilled Subs - Capital Mall
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 10/25/2024 | 25 | 0 | 25 | #19- No Room Temperature Storage |
romaine lettuce at walk in at 39 Degrees F. sliced tomato at left prep unit top at 37 Degrees F. boneless chicken wings cooked top of toaster 90-102 degrees F. Bacon cooked at counter at 70-75 degrees F. Sanitizing solution at 300 PPM #19- Toom temperature storage of cooked boneless chicken wings at 90-102 Degrees F and non crispy cooked bacon at 70-75 Degrees F. TCS foods shall be kept out of temperature danger zone either by keeping cold at 41 Degrees or below or kept hot at 135 Degrees F. or above. Correction: PIC moved items to walk in to rapid chill |
Costco Wholesale #740 - 1470 Marvin Road NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Bakery | 10/25/2024 | 0 | 0 | 0 |
Taco Bell #35316 - 182 TROSPER RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 10/25/2024 | 0 | 0 | 0 | Beef at reheat temp at 190 Degrees F. beans and chicken at hot hold line 1 at 138-150 Degrees F meat at hot hold cabinet at 140 Degrees F. Diced tomatoes and cheese at make line at 37-41 degrees F. Lettuce at walk in at 38 Degrees F. Cooked potatoes at plexi glass at 153 Degrees F. #6- Back HW sink not provide water above 100 Degree F. until after running for 2 min. HW sinks shall be warm water and soap and paper towels and trash receptacle. Correction: have serviced or provide booster within 14 Days . |
Dollar Tree #7002 - 5203 CAPITOL BLVD S
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 10/25/2024 | 0 | 0 | 0 | Deli meat at display cold hold at 41 degrees F. Shredded cheese at walk in at 41 Degrees F. No violations |
Dancing Goats Coffee - 550 CAPITOL WAY S
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 10/24/2024 | 0 | 0 | 0 | Sandwiches and quiches at 2 door at 38 Degrees F. Sandwiches and quiches at open cold air hold at 40 Degrees F. Dairy at 2 door under counter cooler at 41 Degrees F. Ware wash at rinse temp at 188 Degrees F. In use sani chlorine at 50 PPM No violations |
Fuji Restaurant - 123 East Bay Drive NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 10/24/2024 | 15 | 10 | 25 | #21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF #31- Food Properly Labeled #34- Wiping Cloths Properly Used, Stored |
Cold holding imitation crab and shredded lettuce at 47-51 Degrees F. Hot holding with miso soup and steamed rice at 163 Degrees F. In use chlorine solution concentration at less than 10 PPM Ware washer with chlorine solution and rinse cycle at 50 PPM #21- Inadequate cold holding of shredded lettuce at 47 Degrees F. and Imitation crab at 51 Degrees F. PIC moved TCS foods items from prep-line to the walk in cooler to cool down to 41 Degrees or less. Correction adjust thermostat or repair. #22- Thermometer is unavailable. Correction: provide thermometer to validate cold holding temperatures. #31- Containers of cooked noodles are not date marked. Correction: PIC date marked TCS food items accordingly. Discussed with PIC about date marking procedures. #34- In use chlorine solution concentration measured less than 10 PPM. Correction: remake solution and use test strips to validate accuracy. |
Green Lady Shoppe CBD & Espresso Bar - 3044 Pacific Ave SE Suite A
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 10/24/2024 | 10 | 0 | 10 | #02- Food Worker Cards Current #21- Proper Cold Holding Temperatures |
Milk under counter cold holt at 39 Degrees F. Dairy and sandwiches at 3 door cold hold at 45 Degrees F. In use sani quat at 300 PPM #2- Food worker cards expired or not valid. All FW shall have current and valid food worker cards on site. Replacement and renew within 14 Days. #21- 3 door cold hold were at 45 Degrees F TCS products being in cold hold shall be at 41 Degrees or below. Adjust thermostat or service unit. |
New Gangnam BBQ II - 7131 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 10/24/2024 | 70 | 8 | 78 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #17- Proper Hot Holding Temperatures #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #33- Potential Food Contamination Prevented #37- In-use Utensils Properly Stored |
Beansprout at pre unit at 39 Degrees F. Tofu at walk in at 44 Degrees F. Cooked greens at prep unit at 47 Degrees F. Brown rice at rice cooker at 89 Degree F. Cooked vegetable at walk in at 43 Degrees F. White rice at tice cooker at 124-125 Degrees F. Tofu at pre unit 2 at top at 52 Degrees F. #1- PIC absent not active managerial control. PIC duties not being performed. Correction: PIC required during hours of operation and food preparation, ensure PIC duties are performed to actively control risk factors. #2- Food worker cards unavailable. Correction: Provide upon request. #17- Improper hot holding of TCS foods. TCS in hot holding below 135 Degrees F. Note: reheated in house and ensure that reheat of temp it at 165 degrees F. #19-Improper use of time as a public health control. Speed rack of foods labeled improper time. No written policy available. #21- Improper cold holding of TCS foods. TCS foods in cold holding greater than 41 Degrees F. Do not place foods greater than 41 Degrees F. in prep units. #33- Potential contamination during storage. Ice machine dirty with mold like substance. Correction: properly clean interior of machine. #37- Utensils stored in room temperature water. Correction: properly store in use utensils by approved methods. |
Sampan Restaurant - 922 Hensley St NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 10/24/2024 | 25 | 0 | 25 | #16- Proper Cooling Procedures |
Salad mix at top of prep at 40 Degrees F. Contact Sani solution at 100 PPM Chlorine Par-cooked chicken and rice cooling in prep fridge covered. Cool foods uncovered, with a 2 inch depth and cool in walk in. Corrected: Provide a short plan that all cooling will be done in walk in and using the correct methods. Complete in 2 weeks also sent to above email. Note: Hand sink installed in drain board of spray sink. |
Lacey WA Petroleum Inc - 4603 LACEY BLVD SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 10/22/2024 | 0 | 0 | 0 | Walk in cooler with mil and chocolate mil at 39 Degrees F. One door refrigeration sandwiches and eggs at 38-40 Degrees F. Peroxide disinfectant used as sanitizer for counter |
Puerto Vallarta Restaurant - 1400 Galaxy Drive NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 10/22/2024 | 35 | 0 | 35 | #17- Proper Hot Holding Temperatures #21- Proper Cold Holding Temperatures |
Beef, cook: 145 Degrees F Contact sanitizer 50ppm chlorine DW machine sanitizing rinse 50ppm chlorine #17- Shredded chicken, rice, and mashed beans in steam table at 128 Degrees F - 134 Degrees F. Assure hot holding temperatures are above 135 Degrees F. Maintain water level, reduce food levels in pans, and check food reheated is above 165 Degrees F before placing in steam table. Also can cover food containers. #21- Sliced tomatoes, shredded lettuce, and enchiladas in prep fridge found at 42 Degrees F - 43 Degrees F. Must cold hold below 41 Degrees F. Thermostat turned down. |
Garcon de Donburi - 120 5th Ave SW Olympia, WA 98501 (according to application and City of Oly statement)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 10/22/2024 | 55 | 6 | 61 | #01- PIC Certified by Accredited Program or Compliance with Code #04- Hands Washed As Required #06- Adequate Handwashing Facilities #13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized #37- In-use Utensils Properly Stored #43- Nonfood-Contact Surfaces Maintained and Clean |
#1- PIC not demonstrating active managerial control multiple red items marked out. IC's shall have active control of food safety risk factors at all times. Retrain employees regarding risk factors especially BHC and hand washing. and provide more active control. #4- Food worker rinsed hands in prep sink prior to putting on gloves. Workers shall wash hand in dedicated hand wash sink before putting on gloves and after handling raw meat, chemicals or other wise contaminating hands. Workers shall wash hands before continuing tasks. #6-Multiple hand wash sinks blocked not fully stocked or not providing hot water. Hand sinks shall remain fully stocked in good condition and easily accessible at all times. Move items and re stock immediately and fix hot water with in 10 business days. #13- Cutting board used for raw meat rinsed in prep sink and air dried food contact surfaces shall be washed rinsed and sanitized after contamination and with the prescribed frequency. wash rinse and sanitize cutting board. #37- In use utensils stored in room temperature water in use utensils shall be stored in hot or cold water - or on a clean surface and remove promptly #43- Multiple non food contact surfaces dirty contaminated and wash and rinse and sanitize within 10 days. Re-Inspection: Re-InspectionDate: Nov 01, 2024 Results: Hot water at women's restroom sink at 100 Degrees F. #1- PIC showing active managerial control. Continue to monitor employees and facility #4- Hands washed properly once although not much food prep happening at time of inspection #6- Hand sinks unblocked and women's restroom providing hot water pressure at bas and sink acceptable #13- Food contact surfaces appear to be properly sanitized #37- In use utensils not longer stored in room temperature water #43- Some non food contact surfaces cleaned. Create a cleaning schedule to ensure facility remains well maintained |
Tri Lake Market - 8031 YELM HWY SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 10/22/2024 | 0 | 0 | 0 | Walk in cooler with mil and dairy products at 40-41 Degrees F. Freezer and frozen sandwiches at -12 Degrees F. No violations |
Chambers Center Chevron - 5700 Ruddell Road SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli, Grocery Stores & Confectioneries | 10/22/2024 | 25 | 12 | 37 | #01- PIC Certified by Accredited Program or Compliance with Code #21- Proper Cold Holding Temperatures #25- Toxic Substances Properly ID, Stored, Used #33- Potential Food Contamination Prevented #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable #48- Physical Facilities Properly Installed, Maintained, Cleaned |
Cream Cheese on bottom shelf on open display at 48 Degrees F. Packaged boiled eggs at 55 Degrees F. Packaged sandwich at unit at 41 Degrees F. Milk at walk in at 41 Degrees F. #1- PIC not knowledgeable of food safety temps or actively managerial risks. Correction: PIC to be knowledgeable and actively manage risks. #21- Improper cold holding of TCS foods. TCS foods in open display greater than 41 Degrees F. Correction: maintain TCS foods at or below 41 Degrees F. Actively monitor internal temps. #25- Improper chemical storage. Food stored next to car wash chains. Correction: Store chains separate and away from food. #33- Potential contamination during storage. Ice machine with mold like substance. Correction: Properly clean food contact surfaces and interior or machine. #40- Non food contact surfaces improperly constructed, not smooth non absorbent or easily cleanable. #48- Shelving most absent and six inch clearance from floor in need. Correction: Provide six inches from shelf and floor for clearance. |
Quality Inn & Suites - 120 COLLEGE ST SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 10/18/2024 | 0 | 0 | 0 | Sausage, eggs; hot hold, 143-157F Gravy; hot hold kettle, 160F Egg patty; 2-door, 34-35F Milk; Cool Point glass door, 40-41F No violations observed during inspection. Discussed 2022 WAC 246-215 changes w/ PIC. CFPM & V&D clean-up kit & procedures required prior to next routine inspection. |
Burger King #18268 - 125 COLLEGE ST SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 10/18/2024 | 0 | 0 | 0 | Chicken nugget; cook temp, 197-208F Sausage (pork), egg; hot hold, 137-155F Half & half; under counter, 40F Soft serve; machine, 41F Cut lettuce; walk-in, 41F No violations observed during time of inspection. Ensure written procedures or clean-up of vomit & diarrhea are re-posted. |
Thurston County Public Health & Social Services conducts routine kitchen inspections for all retail food establishments in the county. If you are interested in inspection reports from previous years, please contact Thurston County Public Health & Social Services with the name and address of the establishment. Read on to learn more about what our inspection reports mean.
Points Violation Detail
There are 50 food safety violations in two types: red or blue. Red violations are high risk factors that contribute directly to foodborne illness. Blue violations are low risk factors defined as good retail practices. Violations worth higher numbers of points are more likely to lead to foodborne illness.
Examples of red violations include:
- Food found not hot enough must be reconditioned.
- A refrigerator that is not cold enough must have its thermostat adjusted or be emptied and fixed before being used again, depending on its temperature.
- A hand wash sink that is full of dishes, or is out of soap or paper towels, must be cleared or restocked.
Examples of blue violations include:
- Damaged floor that needs to be replaced because it is hard to keep clean and may need to be repaired within six months.
- Grease and food accumulation on the floor underneath the cook line needs to be cleaned up within seven days.
Abbreviations and Terms
3-comp - Three compartment sink; used to wash/rinse/sanitize dishes
BHC - Bare hand contact
CH - Cold hold (i.e., refrigeration)
Commissary - an approved commercial kitchen used to prepare and store food, usually for food trucks or caterers.
FW - Food workers or employees of the food establishment
FWC – Food worker card; all food establishment employees must have a valid food worker card.
HH - Hot hold
HW - Hand wash
PIC - Person in charge
PPM - Parts per million; measurement of concentration
RTE - Ready-to-eat; food that will not be further cooked before serving.
TCS - Time/temperature control for safety (food) (previously PHF); food that requires time or temperature control for safety to limit pathogenic growth or toxin formation. These foods must be kept hot above 135˚F, cold below 41˚F, or thrown away 4 hours after leaving temperature control.
Refrigerators
Commercial refrigerators are designed and built to survive the constant opening and closing that happens in a restaurant kitchen. Their compressors are built to keep food below 41˚F and their doors, gaskets, shelves are also built to be easily cleanable.
- Merchandiser – These refrigerators are designed for unopened cans and bottles of beverages or other unopened single-serve products. They are not designed to be working refrigerators used in commercial kitchens. They are not easily cleanable or designed to withstand frequent opening and closing.
- Home-style – These refrigerators are not acceptable at food establishments. Although much less expensive than commercial units, they tend not to last too long and are not reliable for keeping cold temperatures under normal commercial conditions.
- Prep-cooler, prep-table, prep-case – These are terms for under-counter refrigerators that also have a refrigerated top with bins and a cover to keep cold ingredients handy for making salads, sandwiches, and the like.
Sinks
Restaurants need to have at least three different types of sinks. They each have specific purposes and should not be used for other tasks.
- Hand wash sink: The most important sink for food safety is a hand wash sink. A hand wash sink should be within 25 feet of any food preparation area. If the kitchen is larger, more than one may be needed. Hand wash sinks must always be available to be used and supplied with warm water, soap, and disposable towels.
- Three-compartment sink: The three-compartment sink has three basins for the washing, rinsing, and sanitizing dishes and utensils. Restaurants may also have commercial dishwashers to make washing easier, but the three-compartment sink is required.
- Produce sink/prep sink: The produce or "prep" sink is used to rinse fruits or produce and to thaw or rinse raw meats. This sink must be kept clean and sanitized between uses so that raw meat juice does not end up on the lettuce or other RTE foods.
- Mop sink: The mop sink can look like a utility sink or be on the floor with a raised sill around it. The mop sink can be used for mop bucket dumping, mop head rinsing, etc.
What We Do with Inspection Information
Re-Inspections
If the violation point total exceeds either 45 red points or 65 total points, a re-inspection will occur. A re-inspection incurs an additional fee and when the inspector returns, they confirm that any remaining red point violations have been corrected. Notes made during the re-inspection are shown next to the original inspection.
Solving Problems
Thurston County Public Health and Social Services aims to correct violations through education and to work with the food operator to make sure they have the proper resources to serve safe food. Violations are fixed more quickly, and solutions stay in place longer if the person in charge understands the reasons behind the regulations. If violations are not fixed, further enforcement action may include additional visits (and more fees), an administrative hearing, or being closed until the problem is fixed.
Contact the Food and Environmental Services Section at 360-867-2667 or send an email to foodapplication@co.thurston.wa.us with additional questions.