Food Safety Inspection Lookup
Individuals can review current Thurston County food safety inspection scores below to see how restaurants in the area performed on their most recent inspections.
This webpage will be updated weekly on Fridays by 12:00pm.
FRANKs BURGERs - 1175 Center Drive DuPont WA (Commissary)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit - Reciprocity | 6/24/2024 | 25 | 0 | 25 | #17- Proper Hot Holding Temperatures |
Chicken breast, Cambro: 120 Degrees F QUAT sanitizer (In container) ~ 300PPM -Food reheating during inspection #17- Proper hot holding temperatures: chicken inside Cambro was held between 120 Degrees F - 125 Degrees F. Corrective action: reheat all meats in Cambro to 165 Degrees F for hot holding. |
Boss Chargrill, The - 4520 INTELCO LOOP SE BLDG 4
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/21/2024 | 10 | 0 | 10 | #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Produce, small prep table: 38 Degrees F Meat/eggs, reach-in cold hold: 40 Degrees F Brisket/pork, hot hold oven: 160 Degrees F Beans, hot hold: 160 Degrees F In-use chlorine (sani) ~ 150 PPM #26- Currently doing unattended cooking; wastewater disposal location changed without approval. Changes to original approved plans shall be reviewed and approved by this department prior to implementing. Submit plan for un-attending cooking and new wastewater disposal agreement. |
Taqueria La Esquinita II - 430 LEGION WAY SE (Commissary-Tacos La Esquinita)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/21/2024 | 5 | 0 | 5 | #02- Food Worker Cards Current |
Rice/beans/meat, hot hold: 160 Degrees F Cheese/meat, prep cold hold: 38 Degrees F Eggs/produce/meat, reach-in cold hold: 40 Degrees F Produce/meat, reach-in cold hold: 39 degrees F Steak, cooking temp: 160 Degrees F In-use sani (chlorine) ~ 100 PPM #2- Food worker cards not available. All employees shall have valid food workers cards in site. Make copies and equip MFU with cards. |
Garcon de Doburi - 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 | 6/20/2024 | 5 | 8 | 13 | #02- Food Worker Cards Current #30- Proper Thawing Methods Used #33- Potential Food Contamination Prevented |
Cook line cooler walk-in cooler Salad, shredded cabbage, fish, milk 38-40 F Yogurt mashed potatoes, cheese 39-41 F Rice cooker: Steamed rice 182 F Cooked corn 152 F Warewasher 165 F In use sink and surface cleaner sanitizer 700 ppm#02: Food worker cards are expired. Correction: Food worker cards shall be valid and up to date upon request. Person in charge will email up to date cards. #30: Frozen raw fish were thawing in ambient air temperature. Correction: Thaw fish and meat inside the walk-in cooler/refrigerator. Submerge it under running water. #33: Ice scoops stored on top of ice in the ice machine. Correction: Store ice scoop in its designated rack or in a clean container. |
Olympia Campground - 1441 83rd Avenue S W
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 6/20/2024 | 0 | 0 | 0 | Cheddar cheese walk in 41 F all other tcs foods frozen. No violations noted at time of inspection. |
Scott Lake Grocery - 11315 SCOTT CREEK DR SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 6/20/2024 | 0 | 10 | 10 | #33- Potential Food Contamination Prevented #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized |
2 door sliding cooler 37 F Hot dogs, cheese 39 F Back freezer sausage egg and cheese biscuit 7 F Freezer sausage egg and cheese 6 F No Hot holding observed.#33: Ice machine has evidence of biofilm and mold build up. Correction: Person in charge shut off ice machine prior to cleaning it thoroughly. Discussed with person in charge about cleaning frequency of the ice machine and pathogens of concern (listeria). #42: Ice machine scoop stored on top of the dusty countertop. Correction: PIC started cleaning the ice scoop and stored In a clean container. |
Charro Azteca 2 - 3802 S Cedar St, Tacoma, WA (Commissary)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/17/2024 | 40 | 0 | 40 | #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Rice/ meat/ cooked peppers, room temp storage: 80 Degrees F - 100 Degrees F Produce/ cheese, prep cold hold: 38 Degrees F Cooled TCS foods, reach-in cold hold: 43 Degrees F - 45 Degrees F Rice/meat, hot hold: 140 Degrees F In-use sanitizer (chlorine) ~ 50 PPM #19- Multiple items found at room temperature. TCS foods shall be kept cold (41 Degrees F or below) or hot (135 Degrees F or above) at all times. Discard all products at room temperature (CDI) #21- Reach-in cold hold products were at 43 Degrees F - 45 Degrees F. All cold held TCS products shall be kept at 41 Degrees F or below. Adjust thermostat or service unit. CDI #26- Mulitas, quesabirria, and tamales are all being offered without approval. Mulitas, quesabirria, and tamales are required to be approved with proper food flows prior to offering. Submit food flows for there items within 7 business days. *Discussed cooling at commissary or gas station on site. Commissary agreement is required. |
Kona Ice #1 - Various Locations in Thurston County
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/15/2024 | 0 | 0 | 0 | in use sanitizer chlorine at 50 PPM No TCS foods |
Littlerock Grocery - 6410 128th Avenue SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 6/14/2024 | 10 | 5 | 15 | #21- Proper Cold Holding Temperatures #33- Potential Food Contamination Prevented |
Cookline cooler, shredded lettuce Sliced tomatoes, cheese Hot holding case: burritos, sandwiches, fried chicken, bbq burritos: 146 Degrees F and 143 Degrees F In-use chlorine solution concentration ~ 50PPM #33- Boxes of corn dogs are stored on the freezers floor. Correction: PIC restored food items accordingly. Store boxes of food items 6 inches above the floor. #21- Inside the one-door refrigerator: Sausage 46 Degrees F; ham 53 Degrees F and gravy 46 Degrees F after over 12 hours of cooling. PIC discarded temperature abused food items TCS. Temporarily, all TCS food items must be stored in the other refrigerator prior of repairing or replacing 2-door refrigerator. A follow up is warranted to ensure compliance. |
Tacos California - Lacey #1 - 1302 TRACEY ST SE (Commissary CA Tacos) / C45695G
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/14/2024 | 0 | 0 | 0 | Reach in cooler :shredded lettuce, at 40-41 Degrees F. Sliced tomatoes, ham, tripe, chorizo and chicken and cheese at 39-41 Degrees F. |
Tacos Brothers #2 - 3726 Pacific Ave SE (Commissary)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/13/2024 | 10 | 0 | 10 | #21- Proper Cold Holding Temperatures |
Cookline and reach in cooler: shredded lettuce and shredded chicken at 44-45 Degrees F. and sliced tomatoes and cheese at 40-41 Degrees F. Steam tables: fried rice, refried beans at 151 Degrees F. Beef, pork, chicken at 160 Degrees F. In use chlorine solution concentration at 50 PPM #21 Shredded lettuce and shredded chicken temperature measured at 44-45 Degrees F. Correction: PIC restored shredded lettuce and shredded chicken in the main 2 door reach in cooler to cool down TCS food items at or less than 41 Degrees F. Discussed with PIC proper prep processing and proper cold and hot holding temperature. Provided with PIC with educational materials. Note: survey was completed after the inspection. |
Toto's Wok Teriyaki - 6020 Pacific Avenue SE Suite A
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 6/13/2024 | 0 | 0 | 0 | Follow up: Discussed non continuous cooking. Operator had un continuously cooked chicken cooking in merchandiser in 2" pan uncovered. Recommended steam table to hold cooked chicken so that non continuous cooking is no longer needed. Operator had never received email with template. Non-continuous cooking approval may require new cold hold. Operator is working on getting a new fridge. Purchase steam table or submit non continuous cooking plan within 14 days. Cease non continuous cooking until adequate cold hold is purchased. |
Basilico - 507 Capitol Way S
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 6/12/2024 | 5 | 5 | 10 | #02- Food Worker Cards Current #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Cookline cooler, mixed greens, roasted vegetables, cheese, blue cheese: 40 Degrees F and 41 Degrees F Walk-in cooler, pasta and vegetables, brie cheese: 39 Degrees F and 41 Degrees F Tomato sauce cooking: 198 Degrees F In-use QUAT sanitizing solution ~ 200 PPM Ware washer chlorine sanitizer ~ 50 PPM #2- Food worker cards are expired. Correction: Food worker cards shall be up-to-date, valid and available upon request. #41-QUAT test strips are not available. Correction: QUAT test strips must be available to ensure QUAT solution concentration {200PPM, 400PPM} Provided PIC with educational materials and discussed about active managerial control of risk factors. |
O.G.'s Smokehouse BBQ - 111 TUMWATER BLVD SE (Commissary)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/12/2024 | 0 | 0 | 0 | Steam table - pork-chicken- beef at 142-145 Degrees F. Macaroni and cheese and beans at 140-148 Degrees F. Cold iced chest: potato salad, cheese at 37 Degrees F. in use chlorine solution concentration at 100 PPM No violation at time of inspection. |
Our Community Kitchen / Vern's Food's - 4419 Harrison Ave NE Ste 104
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 6/12/2024 | 0 | 3 | 3 | #30- Proper Thawing Methods Used |
Air temp - walk-in cold hold at 36 degrees F. Air temp - walk-in cold hold at 38 Degrees F. Air temp - walk-in Atosa Reach in at 40 Degrees F. Chicken and chicken stock - reheating temp at 185 Degrees F. ware washer at sani - chlorine at 50 PPM In use sani Chlorine at 100 PPM #30 - Raw meat thawing at room temperature. Raw meat shall be thawed under refrigeration or cold running water. move product back to walk in .CDI * Due to staff miscommunication, permit was not issued, Because of this CFPM and #26 was not marked as a violation. Prior to next inspection, obtain CFPM, vomit and diarrhea clean up plan, and correct items from pre opening inspection . |
| Prep Space/Seating for Events | 6/12/2024 | 0 | 3 | 3 | #30- Proper Thawing Methods Used |
Air temp - walk-in cold hold at 36 degrees F. Air temp - walk-in cold hold at 38 Degrees F. Air temp - walk-in Atosa Reach in at 40 Degrees F. Chicken and chicken stock - reheating temp at 185 Degrees F. ware washer at sani - chlorine at 50 PPM In use sani Chlorine at 100 PPM #30 - Raw meat thawing at room temperature. Raw meat shall be thawed under refrigeration or cold running water. move product back to walk in .CDI * Due to staff miscommunication, permit was not issued, Because of this CFPM and #26 was not marked as a violation. Prior to next inspection, obtain CFPM, vomit and diarrhea clean up plan, and correct items from pre opening inspection . |
Tacos Brothers - 3726 PACIFIC AVE SE Unit A - commissary
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/12/2024 | 35 | 5 | 40 | #16- Proper Cooling Procedures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #29- Adequate Equipment for Temperature Control |
Cooked/cooled carrot, prep unit: 40 Degrees F Rice, beans, stove, hot hold: 155 Degrees F Meat, rice, beans, steam table: 141 Degrees F - 165 Degrees F Birria, chicken broth, walk-in commissary: 51 Degrees F Cooling covered > 2" inches #16- Birria and chicken broth observed cooling covered in >2" amounts at commissary. TCS foods shall be cooled uncovered in 2" or less until 41 Degrees F or less or by approved method. Correction: Discard. #26- Commissary log unavailable upon request. Commissary log shall be available upon request and records kept for 1 year. Will send log via email left forms with PIC to complete within 14 days. #29- Sliced tomato and cut lettuce placed in prep unit to chill. Prep unit is not adequate to chill from ambient temp. Correction: Ensure vegetable/produce preparation occurs at commissary. Chill to 41 Degrees F prior to placing in prep unit. |
El Rey Burro - 706 YELM AVE E - Commissary
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/11/2024 | 10 | 0 | 10 | #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Chicken, cook: 188 Degrees F Birria, HH steamtable: 159 Degrees F Mashed beans, HH: 161 Degrees F Pico de Gallo, top of prep: 38 Degrees F Contact sanitizer ~ 100 PPM chlorine #26- Approximately 2 quarts of leftover washed beans cooled in Styrofoam take out container full. Cooked or heated foods can not be cooled in MFU. Must be taken to commissary to cool or discarded. Corrective action: Disposed. |
El Taco Amigo #1 - 3720 Pacific Ave SE (Commissary-Corona's Taqueria)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/11/2024 | 10 | 5 | 15 | #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #34- Wiping Cloths Properly Used, Stored |
Lengua, stove hot hold: 158 Degrees F Cheese, chefs drawers: 41 Degrees F Sliced tomatoes/meat, prep unit: 38 Degrees F and 39 Degrees F Rice, cooled at commissary, 1-door: 41 Degrees F Lengua/beans/pork, hot hold: >135 Degrees F In-use sanitizer, chlorine 0 PPM #26- Mobile food unit PIC unable to present commissary log. Commissary log is required to be maintained and shall be available upon request. Correction: Keep log on MFU, retain records for 1 year. #34- In-use chlorine sanitizer at 0 PPM. Chlorine sanitizer shall be maintained at a minimum of 50-100 PPM. Correction: Remade. CDI. Notes: -Ensure handwashing occurs when changing tasks and prior to donning gloves. -HW sink shall be stocked with soap and paper towels at all times. |
Tacos 2 Hermanos - 3726 Pacific Ave
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/11/2024 | 20 | 0 | 20 | #21- Proper Cold Holding Temperatures #25- Toxic Substances Properly ID, Stored, Used |
Reach-in cooler/cookline cooler, cheese, chicken, beef: 40 Degrees F and 41 Degrees F Steamtables, fried rice, refried beans, pork, chicken, beef, beef tongue: 144 Degrees F and 151 Degrees F In-use chlorine more than 200PPM After correction chlorine solution ~ 100PPM #21- Chopped lettuce in the cookline and in the reach-in cooler detected at 51 Degrees F, 53 Degrees F after over 12 hours of cooling. PIC discarded temperature abused TCS food items. Discussed with PIC proper prep processes and proper cold holding temperatures for TCS food items. #25- In-use chlorine (bleach) solution concentration measured over 200 PPM. Correction: PIC remade chlorine mix solution and tested at 100 PPM. Note: Provided PIC with educational materials. |
Boogie Beans - No Commissary
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/8/2024 | 10 | 0 | 10 | #02- Food Worker Cards Current #22- Accurate Thermometer Provided for PHF |
Milk, 1-door cold hold: 39 Degrees F Sandwiches, freezer: OK In-use sanitizer, chlorine ~ 100 PPM #2- FWC from food handler solutions, only accepted provider is WA FWC site. All FWs shall have a valid WA FWC. Correction: Obtain prior to next event. #22- No probe tip thermometer available. This is required to evaluate temperatures of TCS foods. Correction: Obtain prior to next event. |
Kona Ice of Yelm - 5909 58TH AVE SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/8/2024 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
No TCS foods #34- In-use sanitizer @ 0 PPM. Maintain @ 150-400 PPM or according to manufacturers directions. Correction: make prior to each event. |
Abe's - 4242 Capitol Blvd S
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/7/2024 | 20 | 0 | 20 | #21- Proper Cold Holding Temperatures #27- Variance Obtained |
Bacon/cheese, on ice cold hold: 43 Degrees F Cheese/produce, reach-in cold hold: 40 Degrees F Cream cheese, prep cold hold: 38 Degrees F Hollandaise, crock pot hot hold: 135 Degrees F In-use sani (chlorine) ~ 100 PPM #21- Bacon and cheese being cold held on ice. Cold holding shall be conducted with mechanical refrigeration unless approved. Move products to mechanical refrigeration. Submit a plan for approval or submit time as a public health control plan. Repeat. #27- Vacuum sealed smoked salmon and avocado without HACCP approval. All vacuum sealed products that require either a variance or HACCP shall be approved prior to implementing. Discard product and submit the proper documents for approval. -Hollandaise is hot held in whipped cream dispenser, which sits in crockpot. If this process continues, submit a food flow. We may require additional equipment. -Operations have outgrown MFU capabilities. The menu will either need to be reduced/scaled back or a commissary will be required. -Email me copies of CFPM and keep a copy of that and vomit and diarrhea cleanup plan on site. |
Tacos California - Martin Way #4 - 1302 TRACEY ST SE (Commissary CA Tacos) / C41614C
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/7/2024 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
Shredded lettuce, sliced tomatoes, chicken, tripe and beef at 41 to 40 Degrees F. Steam stable: at fried rice, refried beans and chicken and pork and steak and beef, tongue at 146-148 Degrees F, In use chlorine less than 10ppm #34 - In use chlorine sanitizing solution concentration measured below 10 ppm. correction. PIC remake chlorine - bvleach- solution and concentration tested at 100 ppm. Discussed with PIC about accurate ration as well as accurate chlorine concentration range from 50-100 ppm. Note provided PIC with educational materials |
Bar Francis - 110 Franklin NE (commissary-Old School Pizza)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/7/2024 | 50 | 5 | 55 | #02- Food Worker Cards Current #06- Adequate Handwashing Facilities #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #29- Adequate Equipment for Temperature Control |
Milk/half & half, avantco under counter: 56 Degrees F - 70 Degrees F Coffee (to evaluate temp), Amanda homestyle: 34 Degrees F Spam musubi, RTS: In-use sanitizer, chlorine ~ 50PPM #2- FW unable to present FWC. All FWs shall have a valid WA FWC available upon request. Correction: Obtain prior to next shift and/or keep available. #6 HW sink absent soap and FW reported washing hands in 3-comp sink. HW sinks shall be properly equipped and used for HWing. Correction: Equip with soap. Begin using proper sink for HWing. #19- Spam musubi (spam, cooked rice and seaweed) observed for sale at room temp. TCS foods shall be maintained at 41 Degrees F or below, 135 Degrees F or above, or according to a written TAAC plan. Correction: Removed from sale. CDI. #21- Half & half in Avantco under counter between 56 Degrees F - 70 Degrees F. TCS Foods shall be cold held at or below 41 Degrees F. Correction: Moved to other cold hold. CDI #29- Amanda homestyle refrigerator used for TCD foods and has been documented as needing to be replaced in previous reports as it is not commercial grade. Note: Addition of 3-comp sink has not been properly reviewed by our department. Please submit updated floor plan. FW present did not sign report , left copies on site. |
Taqueria la Esquinita III - 422 LEGION WAY SE - commissary
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/6/2024 | 15 | 5 | 20 | #02- Food Worker Cards Current #21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored |
Beans/rice/meat, hot hold unit: 140 Degrees F Meat/produce, bottom prep cold hold: 39 Degrees F Pico de Gallo, top prep cold hold: 50 Degrees F Meat/produce, 2-door cold hold: 39 Degrees F #2- No food worker card on site. All employees shall have valid up to date cards with them during service. Keep cards on board. #21- Pico de Gallo at 50 Degrees F on top of cold hold. All TCS food shall be kept at 41 Degrees F or below. Remove tin foil that separates Pico and monitor temperatures. CDI. Repeat. #34- In-use sanitizer not prepared. In-use sanitizer shall be available a all times. Remake and test concentration. |
Tran Pho Capitol Market LLC - 2419 Harrison Ave NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 6/6/2024 | 10 | 0 | 10 | #21- Proper Cold Holding Temperatures |
Ambient, cold station cold hold: 36.2 Degrees F Ambient, 3-door glass cold hold: 46.1 Degrees F Ambient, atosa glass door: 41.3 Degrees F Ambient, open air cold hold: 49.6 Degrees F Tofu, 3-door glass cold hold: 47.3 Degrees F #21- Tofu in 3-door glass cold hold @ 47.3 Degrees F. TCS foods shall be cold held at 41 Degrees F or below. Correction: Service or replace unit. Unit turned to be colder. |
Tacos California - Westside #2 - 1302 TRACEY ST SE (Commissary CA Tacos) / C45696G
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Truck | 6/6/2024 | 15 | 5 | 20 | #14- Raw Meats Away from RTE Food; Species Separated #21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored |
2-doors cooler - Shredded lettuce and tripa: 46 Degrees F Cookline - cheese, guacamole: 40 Degrees F and 41 Degrees F Steam table - Fried rice, refried beans: 149 Degrees F and 150 Degrees F Chicken, beef, pork, lengua: 147 Degrees F and 149 Degrees F In-use chlorine concentration less 50PPM #14- Raw chicken stored over raw beef. Correction: PIC rearranged raw meat accordingly to the hierarchy of storage. Raw chicken must be stored below raw beef/pork and cooked food. #21- Shredded lettuce and cooked tripa 46 Degrees F and the 2-door cooler over 12 hours of cold holding. PIC discarded TCS food items. Discussed with PIC to adjust the thermostat/repair/repair cooler. #34- In-use chlorine solution measured below 50PPM. PIC remake chlorine solution and tested it at 100PPM. |
Steele Barrel BBQ - 3720 PACIFIC AVE SE - commissary Corona Taqueria Y Mas
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/6/2024 | 85 | 7 | 92 | #01- PIC Certified by Accredited Program or Compliance with Code #04- Hands Washed As Required #06- Adequate Handwashing Facilities #14- Raw Meats Away from RTE Food; Species Separated #15- Proper Handling of Pooled Eggs #16- Proper Cooling Procedures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #34- Wiping Cloths Properly Used, Stored #48- Physical Facilities Properly Installed, Maintained, Cleaned |
Cooked meats, hot hold wells: 157 Degrees F - 172 Degrees F Mac salad, refrigerator in kitchen: 42 Degrees F - 44 Degrees F Hamburger patty, prep unit top: 83 Degrees F Potato, hot hold well: 167 Degrees F Pooled eggs, prep unit bottom: 38 Degrees F #1- PIC not preforming duties to maintain AMC of risk factors. Correction: Utilize food safety knowledge to actively manage risk factor. Obtain CFPM by 6/20/24. #4- Improper handwashing. Employees washed hands for less than 20 seconds. Correction: wash hands for 20 seconds minimum as necessary when necessary. #6- Inadequate handwashing facilities. In-use support kitchen absent dedicated hand sinks, 3-comp sink utilized as hand sink. Correction: Cease use of unapproved support kitchen until approved. #14- Raw proteins (eggs) stored above ready to eat foods in two units. Correction: Properly store raw proteins below RTF (ready to eat food) #15- Improper preparation of whole shell raw eggs. Greater than 3 eggs (12 or more) mixed together and stored in prep unit. Correction: Cease pooling eggs, reviewed WAC 03321 CDI removed pooled eggs. #16- Improper cooling of TCS foods. Mac salad improperly cooled greater than 2" inches covered, greater than 41 Degrees F, prepared 6/5/24. Correction: Cool by approved methods only (e.g shallow pan or time temperature) CDI. Removed improperly cooled products from sale service. #26- Non-compliance with permit conditions. Using non-approved support kitchen. Ceased use of approved commissary. Unapproved special processes vacuum packaging) Correction: Cease use of unapproved support kitchen. Use approved commissary until approved kitchen. Cease special packaging. #34- Sanitizer not made at the time of inspection. Correction: Prepare before food prep begins and maintain. CDI. #48- Physical facilities improperly installed. Grill barriers absent. Correction: Provide barriers. Re-inspection required. |
My Thai Food Truck - 1818 4th Ave E (No commissary)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/6/2024 | 35 | 0 | 35 | #16- Proper Cooling Procedures #27- Variance Obtained |
Tofu - shredded cabbage, bean spouts. Steamed Rice at 149 Degrees F. In use chlorine sanitizing solution at 50 PPM #16 Observed cooling wrapped steamed rice in a deep container in the reach in cooler, correction: PIC Discarded TCS food items. Discussed with PIC about cooling TCS food items in the approved commissary's walk in cooler. Rice shall be cooled in a shallow pan with rice depth less than 2 inches. Provided PIC with educational material on proper #27-cooling shall be done under approved method and in the approved commissary. Note follow up with Cody Lund on cooling procedure. |
Kabocha - 1909 Harrison Ave NW hello@kabochafoodtruck.com
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/6/2024 | 0 | 0 | 0 | Cookline cooler & refrigerator, reach in: 38 Degrees F and 40 Degrees F Shredded cabbage, tofu, korokke patties: 39 Degrees F and 41 Degrees F Steam table, steamed rice: 143 Degrees F Veggie Broth: 152 Degrees F In-use chlorine solution concentration ~ 100 PPM MFU well maintained and clean Great work! |
Fiesta Taco 2 - 2400 Harrison Ave NW - commissary
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/6/2024 | 10 | 0 | 10 | #21- Proper Cold Holding Temperatures |
Jerk An Tingz LLC - 4419 Harrison Ave NW Ste 104 (commissary)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/5/2024 | 30 | 5 | 35 | #02- Food Worker Cards Current #19- No Room Temperature Storage #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Cut cabbage, arctic air 1-door: 41 Degrees F Chicken, steam table: 138 Degrees F and 156 Degrees F Rice, rice cooker: 157 Degrees F Macaroni and cheese, on stove not turned on: 106 Degrees F and 115 Degrees F Cooked cabbage, stove: 186 Degrees F In-use sanitizer, chlorine ~ 100 PPM #2- One FW missing WA FWC. All FWs shall have a valid WA FWC available upon request. Correction: Keep on phone or in truck. #19- Macaroni and cheese on stove at 106 Degrees F and 115 Degrees F, but burner not turned on. TCS foods shall be maintained under temperature control or according to a written TAAC plan. Correction: Reheated to 165 Degrees F. CDI. #41- Improper test strips for chlorine sanitizer. Correct test strips are required for verifying proper sanitizer concentration. Correction: Purchase proper test strips within 3 days. Note: #6- Ensure HW sink water is not so hot that it discourages handwashing. #22- Discussed thermometer calibration. Ensure thermometer is accurate within 2 Degrees F. #26- Ensure commissary use log is available upon request and maintained for 1 year. |
Bobablastic #2 - 1909 Harrison Ave
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/5/2024 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
Cookline and refrigerator, milk, hot dogs, crab salad: 39 Degrees F and 41 Degrees F Steam table and rice cooker, steamed rice, chili: 162 Degrees F In-use chlorine less ~ 50 PPM #34- In-use chlorine solution concentration measured below 50 PPM. Correction: PIC remake chlorine mix and measured it at 100PPM |
Fiesta Taco 1 - 2400 Harrison Ave NW - commissary
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 6/4/2024 | 5 | 0 | 5 | #02- Food Worker Cards Current |
Cookline cooker, sliced tomatoes, cheese, langua, chicken:41 Degrees and 39 Degrees F Steam table, fried rice, refried beans, beef, pork, chicken: 145 Degrees F and 150 Degrees F In-Use chlorine sanitizing solution ~ 100 PPM 3 compartment sink in-use chlorine ~ 50 PPM #2- Food worker card is not available upon request. One food worker does not have a valid (up-to-date) food worker. Correction: Food worker cards shall be up-to-date and available upon request. Note: Provided PIC with educational materials. |
Revel Lacey - 333 HOH ST SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 6/4/2024 | 5 | 5 | 10 | #02- Food Worker Cards Current #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Cookline: Blue cheese, chopped lettuce at 40 and 39 Degrees F. Sliced tomatoes, ham, beef, turkey 40 and 39 Degrees. F. Grilled Chicken at 40 and 38 Degrees F. Steam Table: clam chowder, veggies soup at 151 and 163 Degrees F. Quat sanitizing solution at 300 PPM Ware washer thermal heat at less than 120 Degrees F. #2- Some food worker cards are not available and expired. Correction: food worker cards shall be up to date and available upon request on. #41 Ware washer machine heat is measured below 120 F: discussed with PIC an maintenance to repair/ replace ware washer machine. Alternatively PIC will use the 3 compartment sink. |
Camp Solomon Schechter - 1627 73RD AVE SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 6/3/2024 | 5 | 0 | 5 | #22- Accurate Thermometer Provided for PHF |
Meat/produce/dairy, walk-in cold hold: 34 Degrees F Air temp, blue kitchen cold hold: 40 Degrees F Air temp, red kitchen cold hold: 41 Degrees F Ware washer temp: 185 Degrees F #22- Multiple cold hold units missing internal thermometers. All cold hold units shall have accurate, easily readable thermometers in them. Equip immediately. *Outdoor cooking area approved once the following items ae addressed: -Install hand wash sink -Secure 3-comp and prep to the wall and seal with caulk -Seal concrete |
SK Market LLC - 221 Washington St NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 6/3/2024 | 5 | 0 | 5 | #21- Proper Cold Holding Temperatures |
Burritos/sandwiches, open air cold hold: 45 Degrees F Cheese/sandwiches, glass door cold hold: 43 Degrees F #21- Multiple units with cold hold temperatures above 41 Degrees F. All TCS foods shall be kept at 41 Degrees F or below. adjust thermostat or service unit properly. |
Hannah's II - 123 5th Avenue SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment & Drinking Establishment | 5/31/2024 | 10 | 0 | 10 | #06- Adequate Handwashing Facilities |
Raw meat/produce/cheese, walk-in cold hold: 40 Degrees F Raw meat/cheese, 3-door cold hold: 39 Degrees F Burger, cooking temp: 165 Degrees F Ware wash: 168 Degrees F In-use sanitizer (chlorine): 100 PPM #6- Hand sink had items in it. Hand wash sinks shall be kept empty and fully stocked at all times. Remove dishes and keep empty. CDI -I will discuss the need for replacing the 2-door comp sink with a properly drained 3-comp sink with my managers. Be prepared to replace in the next 6 months. -Locate/install a RP2 backflow device. Email or call me with any questions. -Mop sink missing from the facility. Mop water cannot be dumped outside or in toilet. Be prepared to install. |
Hands On Children's Museum - 414 Jefferson NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/31/2024 | 0 | 0 | 0 | Deli meat/cheese, 2-door cold hold: 40 Degrees F Deli meat/cheese, prep cold hold: 39 Degrees F Sandwiches, open air cold hold Ware wash: 165 Degrees F In-use sani (quat) ~ 200 PPM -Include facility name and weight can grab and go sandwiches and salads. Everything looks great! |
Koibito Japanese Restaurant - 730 Sleater Kinney Road Suite F
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/31/2024 | 85 | 0 | 85 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #06- Adequate Handwashing Facilities #16- Proper Cooling Procedures #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF |
Bean sprouts -walk-in at 50 Degrees F. Cooked cabbage mix and prep unit top walk-in at 47 Degrees F. Tofu - 3 door prep bottom at 39 Degrees F. Cooked chicken - prep unit top at 66 Degrees F. Sushi fishes - sushi display at 27 -32 Degrees. F lettuce- walk-in at 40 Degrees F. #1- PIC not performing duties to maintain active managerial control (AMC) of risk factors. Correction: PIC to actively mange risk factors. CFPM to provide training and validation actively. #2 WA FWC absent and/or expired to several employees. Correction: Ensure all FW have valid card with-in 10 days of hire and WA FWC are maintained valid (not expired) and Ensure valid WA FWC for all employees. # Inadequate handwashing facilities. Hand sink in a place near grill - un-stocked and inaccessible , main hand sink blocked, service station hand sink used as a dump sink. Correction: Prevent potential contamination - use hand sink for hand washing only. Maintain hand sinks stocked and accessible at all times. #16 Improper cooling of TCS foods. Rice that is cooked greater than 2" needs to be covered and used x4 pans approximately 4" in depth. Chicken in top prep unit greater than 2" cooling in place. #19 Improper use of time as a control. Written plan absent, time tracking not noted/ written Correction: maintain written plan on site, ensure required times are properly noted. Adhere to TAC requirements. #21 - Improper cold holding temperatures. Cooked cabbage greater than 41 Degrees in cold- holding. Bean sprouts in walk in greater than 41 Degrees F. Correction: Ensure foods in cold holding are maintained at or above 41 Degrees - rapid chill to 41 Degrees or lower in walk in. Correction: ensure foods in cold holding are maintained at or above 41 Degrees and rapid chill to 41 Degrees in lower walk in. # 22- Thermometers absent in cold holding units - thermometers not utilized to evaluate food safety temps. (cold holding, cooling). Correction: Provide unit thermometers and utilize probe thermometers to verify required food safety temps. #23- Improper consumer advisory, items cooked to order, under cooked or served raw not properly marked on menu. Correction- provide mark, save as advisory, or on items cooked to order or served now. #29- Inadequate equipment for temperature control. Two merchandisers used to store open food. Correction: cease using merchandiser to store open food relocate open food to proper refrigeration/ storage. As reviewed, provide spec. sheet for commercial refrigerator for approval in advance of install/ purchase. (with in 2 months 6/1/24). #30 - Improper thawing of shrimp in water on counter, frozen meat wrapped in bowl on counter. Correction: thaw by approved materials: only in refrigeration or under running water, in microwave as part of recipe. #33- Potential contamination during preparation and/ or storage. Food prep sink used to store dirty dishes, area above food prep sink, and wares stored there with visible debris. Correction: use sinks for dedicated use only. Clean prep sinks, wares and surfaces. Maintain cleanliness. #40- Food an non food counter surfaces improperly used, constructed , non cleanable absorbent materials used, card board unsealed wood, cutting board visibly dirty, surfaced uncleanable, tape on surfaces. Correction: Make smooth and easily cleanable, removed tape and cardboard. #48- Facility improperly maintained, shelves absent from 6" clearance, floors dirty w/visible debris. Correction: Provide 6" clearance to allow clearing. Notes: Retrain employees for handwashing- remove unused items. and ensure proper refrigerator storage. and provide back flow testing and take recovery temps. and ensure employee items are stored separately from public items. |
Well 80 Artesian Brewing Co - 514 4TH AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/31/2024 | 0 | 0 | 0 | Cookline/reach-in and walk-in coolers: 37 Degrees and 40 Degrees Chopped lettuce, sliced tomatoes, blue cheese: 38 Degrees F and 40 Degrees F Steam tables: clam chowder: 152 Degrees F QUAT sanitizer in-use bucket less ~100 PPM Ware washer chlorine concentration less ~ 10 PPM #34- In-se QUAT sanitizer solution concentration measured below 100 PPM. Correction: Discussed with PIC of prime/repair QUAT sanitizer dispenser. QUAT solution concentration must be accurately measured between [200-400PPM]. Temporarily or alternatively use chlorine (bleach) sanitizer with concentration level of the mix solution [50-100PPM]. #41- Ware washer chlorine solution measured below 100PPM. Correction: Discussed with PIC to repair or replace chlorine dispenser/tubes. Alternatively and temporarily use the 3-compartment sink/sanitizing chlorine in sink sanitizer [50-100PPM]. |
BigFoot Java - 9105 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 5/29/2024 | 0 | 0 | 0 | Milk, under counter 1 door: 38 Degrees F Ambient, 2 door tall fridge: 41 Degrees F Ambient, true 1 door fridge: 30 Degrees F Sanitizing solution: 300PPM QUAT Note: All pre-opening correction have been completed. Note: Two door under counter unit not in use, will be serviced today. No items cited during inspection. |
Coffee Pub NW - 804 79th Ave SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/29/2024 | 0 | 3 | 3 | #30- Proper Thawing Methods Used |
Soup, reheating, ok: 90 Degrees F - 135 Degrees F Cooled meats, walk-in: 39 Degrees F - 40 Degrees F Cheese, coleslaw, prep unit: 40 Degrees F - 41 Degrees F Half and half, under counter cold hold: 40 Degrees F Cream cheese, glass door cold hold: 41 Degrees F #30- Ground beef thawing in prep sink submerged in water, but no water running. Thawing shall occur in refrigeration, fully submerged under running water, as part of a recipe or by another approved method. Correction: Meat moved to insert and fully submerge and water turned on. CDI |
Comfort Inn - 4700 PARK CENTER AVE NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/29/2024 | 70 | 0 | 70 | #06- Adequate Handwashing Facilities #17- Proper Hot Holding Temperatures #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures |
Sausage, whole shell raw eggs, RTS: 55 Degrees F Milk, atosa 1-door: 40 Degrees F - 41 Degrees F Cream cheese, glass door cold hold: 49 Degrees F and 51 Degrees F Eggs, sausage, buffet hold: 136 Degrees F and 151 Degrees F Gravy, homestyle crockpot: 120 Degrees F and 122 Degrees F #6- HW sink missing soap and paper towels. HW sink blocked so that sink was not accessible. HW sinks shall remain clear of obstacles that discourage handwashing. Correction: Objects moved. CDI #17- Gravy in homestyle crockpot at 120 Degrees F - 122 Degrees F. TCS foods shall be hot held at 135 Degrees F or above. Correction: Discard at end of service. #19- Cooked/thawed sausages at 55 Degrees F in room temperature storage. Whole shell raw eggs stored at room temp. TCS foods shall be maintained at 41 Degrees F or below, 135 Degrees F or above, or according to a written time as a control plan. Correction: Discard at end of service. #21- Cream cheese in glass door refrigerator at 49 Degrees F - 51 Degrees F. TCS food shall be cold held at 41 Degrees or below. Correction: Move foods to working cold hold. Turn unit down if possible. Re-Inspection: Re-InspectionDate: Jun 11, 2024 Results: Cream cheese/butter, glass door cold hold: 45 Degrees F and 49 Degrees F Gravy, crockpot: 120 Degrees F - 125 Degrees F Reinspection Observations: #6- HW sink properly stocked with soap, paper towels, and warm water. #19- No foods observed at room temperature. #17- Gravy in crockpot at 120 Degrees F - 125 Degrees F. Discussed either turning crockpot up or completing time as a control template. Repeat. #21- Cream cheese and butter in glass door cold hold at 45 Degrees F - 49 Degrees F. Fridge should be repaired or replaced. Repeat. |
Jasmine - 4315 6TH AVE SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 5/29/2024 | 50 | 5 | 55 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Cookline/reach in cooler: 47 Degrees F Tofu: 44 Degrees F Chicken: 48 Degrees F Shredded lettuce: 45 Degrees F Rice cooker, steamed rice: 175 Degrees F Chlorine solution concentration: 50 PPM Ware washer chlorine ~ 100PPM #1- PIC and cooks lack basic knowledge about adequate cooking temperature; proper cold/hot holding, as well as proper cooling procedure. Correction: PIC and food workers shall retake food safety training. #2- Three food workers have an expired food worker cards. Correction food handler cards shall be up-to-date and available upon request. #16- Steamed rice cooled in a deep container with food depth 6 inches. Correction: Cool TCS food items in an uncovered shallow container with food depth less than 2 inches. Discussed with PIC about proper cooling procedure. #21- Cut cabbage 46 Degrees F, tofu 44 Degrees F and cooked chicken 48 Degrees F, shredded lettuce 45 Degrees F in the cookline cooler. Correction: Asked PIC to reconditioned TCS food items in the reach-in cooler. Moreover, two door reach-in. Cooler is not holding proper cooling temperature: Chopped lettuce 45 Degrees F and cooked tofu 44 Degrees F. Discussed with PIC about repairing or replacing reach-in cooler. Store TCS food items in other reach-in. #22- Probe thermometer is not available to validate proper cold/hot holding temperatures of TCS food items. Correction: provide probe thermometer. #41- Chlorine test strips are not available. Correction: Provide chlorine bleach test strips to ensure accurate chlorine concentration. Re-Inspection: Re-InspectionDate: Jun 11, 2024 Results: Main reach-in main reach-in cooler: 37 Degrees F Rice Noodles, main reach-in cooler: 39 Degrees and 41 Degrees F Spinach, main reach-in cooler: 40 Degrees F and 41 Degrees F Cooked chicken, main reach-in cooler: 41 Degrees F Notes: Observed consistent ambient temperature at the main reach-in cooler. 31 Degrees F and 40 Degrees F on the temperature log sheet. All TCS food items temperature is measured at or below 41 Degrees F. Note 1- Provided PIC with food safety manual in the Thai language as well as educational materials about proper cooling procedures, cold/hot holding proper usage of gloves reheating methods and cross contamination illustration of TCS food items. Note 2- Discussed with PIC about active managerial control of risk factors continuous monitoring of all refrigerators/ reach-in coolers to ensure that TCS food items temperature is at 41 Degrees F or below. |
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.