Restaurant inspections for March 22

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.

Feb. 14: Routine check (75 red, 8 blue)

Comments: Red — Employee washed gloved hands after handling food and returned to work. Handwash sinks were being used as dump sinks, with ice and food debris in basin. Improper cooling methods were being used. Chicken placed in grill drawer was 124 degrees. Potentially hazardous foods stored in top and bottom sections of sandwich prep table were above 41 degrees. Egg salad was 58 degrees, and tuna mix was 51 degrees in top and bottom inserts. Consumer advisory not posted for items cooked to order such as eggs and burgers. Blue — Sandwich prep table was 58 degrees. Temperature control unit was not working. Tater tots and french fries were thawing on counter. This is not an approved method for thawing. Re-inspection: A re-inspection was conducted March 2, at which time no violations were noted.

Feb. 27: Routine check (30 red, 5 blue)

Comments: Red — Two foodhandler cards were not available for inspection. Employee didn’t wash hands for required length of time. Blue — Dirty tongs were held under running water and then placed on rack as clean.

March 7: Routine check (15 red, 5 blue)

Comments: Red — Single-door prep cooler was holding foods at 48 degrees. Cold holding/storage must maintain temperature of 41 degrees or colder. No consumer advisory was present for foods cooked to order. Blue — Wiping cloth sanitizer was too weak.

March 7: Routine check (15 red, 5 blue)

Comments: Red — Raw chicken in walk-in cooler was stored directly over beverages. Raw meats and eggs must be stored below or away from ready-to-eat foods. Three-door reach-in cooler was at 43-44 degrees. Cold holding/storage must maintain temperature of 41 degrees or below. There was no consumer advisory for foods cooked to order. Blue — Dishwasher in bar was not dispensing sanitizer.

March 8: Routine check (10 red, 0 blue)

Comments: Red — Sliced tomatoes in double pan in upper cooler were at 51 degrees. Also, foods in walk-in cooler by the reach-in doors were 44-46 degrees. Cold holding/storage must maintain temperature of 41 degrees or below.

March 15: Routine check (0 red, 0 blue)

March 15: Routine check (5 red, 0 blue)

Comments: Red — Several employees were missing foodhandler cards.

March 13: Routine check (10 red, 7 blue)

Comments: Red — All food establishments must have a valid permit. Blue — Soda nozzles had accumulated food debris. Flooring needs repair in the kitchen.

March 13: Routine check (10 red, 5 blue)

Comments: Red — Temperature log for monitoring overnight cooking lacks March documentation. Overnight cooking requires temperature validation using a log. Blue — Meats were being stored on trays on the floor in the walk-in freezer. Food must be stored at least 6 inches off the floor.

March 13: Routine check (0 red, 0 blue)

March 1: Routine check (0 red, 5 blue)

Comments: Blue — Santizer buckets had no chlorine.

March 10: Routine check (0 red, 0 blue)

March 3: Routine check (0 red, 5 blue)

Comments: Blue — Food prep area for produce has no running water.

This story was originally published March 22, 2017 at 6:59 AM with the headline "Restaurant inspections for March 22."