Restaurant inspections for March 1

Comments are taken directly from the latest Thurston County inspection reports, which are available at each food establishment and at the Thurston County Environmental Health Office. For questions concerning these reports, contact the health office at 360-867-2667.

Additional restaurant inspections, as well as restaurant inspections for the previous six months, can be found in our online database.

Reading inspection scores:

▪ Attention should be given to the type of violation (red versus blue) and whether the restaurant has a history of red violations or repeat violations.

▪ Red violations are those most likely to cause food-borne illness and must be corrected immediately if feasible, or according to a compliance schedule established by the health officer. Example: Not keeping food at the right temperature.

▪ Blue violations relate to the overall cleanliness and condition of operation, and must be corrected according to a compliance schedule established by the health officer. Example: A worn floor that needs replacing.

Jan. 17: Routine check (5 red; 0 blue)

Comments: Red — Several employees had expired food-handler cards.

Jan. 17: Routine check (0 red; 5 blue)

Comments: Blue — Test strips for sanitizer were unavailable at time of inspection.

Jan. 11: Routine check (45 red; 5 blue)

Comments: Red — Three employees’ food-handler cards were missing at time of inspection. Employee rinsed thermometer in the hand-wash sink. Hand-wash sinks are for handwashing only. Raw, whole shelled eggs stored over ready-to-eat foods in three-door reach-in cooler. Salsa in walk-in cooler was 85 degrees in large 5 gallon container. Par-cooked chicken in single-door prep cooler was at 60 degrees at a depth between 4 and 6 inches. All potentially hazardous foods must be cooled using an approved method. Blue — Dishwasher had no sanitizer in the rinse cycle.

Jan. 17: Routine check (5 red; 5 blue)

Comments: Red — Accurate thermometer was unavailable. Infra-red thermometer provided does not provide internal temperature. Blue — Sanitizer bucket not made at time of inspection.

Jan. 17: Routine check (25 red; 0 blue)

Comments: Red — Cooked potatoes were 59 degrees under prep table in colander. Potentially hazardous foods must be cooled using an approved method.

Jan. 19: Routine check (5 red; 0 blue)

Comments: Red — Electronic solar-powered thermometer not working.

Jan. 13: Routine check (15 red; 0 blue)

Comments: Red — In salad condiment bar, cut salad is 45 degrees. Cold holding/storage must maintain temperature of 41 degrees or below. In women’s restroom, hot water turned off because spigot not shutting off — this is a repeat violation.

Jan. 13: Routine check (0 red; 0 blue)

Jan. 19: Routine check (0 red; 0 blue)

Jan. 12: Routine check (50 red; 0 blue)

Comments: Red — Employee washed hands in three-compartment sink. Hand-washing should happen in hand-wash sink only. Shrimp in single-door reach-in was 87 degrees cooling at a depth of 4 inches. Rice noodles were at 56 degrees at a depth of 4 inches in a covered container. All potentially hazardous foods must be cooled in a depth of 2 inches and uncovered so foods cool quickly. Reinspection: A reinspection was conducted Jan. 23, at which time all violations had been corrected.

This story was originally published March 1, 2017 at 5:47 AM with the headline "Restaurant inspections for March 1."