Restaurant inspections for Feb. 10

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 at theolympian.com/news/databases/article25318366.html.

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.

1200 Cooper Point Road SW, Olympia

Jan. 22: Routine check (0 red, 0 blue)

902 Yelm Ave. E., Yelm

Jan. 29: Routine check (0 red, 0 blue)

813 Yelm Ave. W., Yelm

Jan. 29: Routine check (0 red, 0 blue)

5580 Martin Way E., Lacey

Jan. 21: Routine check (100 red, 21 blue)

Comments: Red — On self-serve lines, melons were 54 degrees, macaroni salad was 53 degrees. All cold area foods were 47-51 degrees. Cold holding/storage must be 41 degrees or colder. In sushi area, there were unrefrigerated items: fish was 81 degrees. Under-counter cooler had raw salmon above sliced cucumber and syrup bottles. Raw mussels were above lettuce, tomatoes and cooked salmon. In turned-off oven unit, shrimp was 119 degrees, chicken was 71 degrees, and fried chicken was 68 degrees. Sushi chefs were rinsing wiping rags in hand sink, then reusing without sanitizing them. No sanitizer was detected in sushi area wiping bucket. Rags near cook line and another near beverage station had no sanitizer on them. On serving line crackers, there was no sneeze guard or cover. Food was being stored directly on floor, and there was uncovered food in coolers. Improper handwashing and glove use was observed. Employee washing hands with thick latex gloves used gloved hands to place plastic wrap on raw chicken, removed gloves, placed food service gloves on without washing hands. Leafy greens rinsed in three-compartment sink between raw fish and raw chicken. Beef ribs on counter in tubs more than 6 inches deep. Blue — Food in storage was not properly labeled. Employee foods/beverages co-mingled with public food, and on food contact surfaces. Improper thawing was observed. Raw chicken on counter in tub greater than 6 inches in depth at 55 degrees. Re-inspection: A re-inspection was conducted Jan. 29, 2015. No violations were noted.

1401 Marvin Road NE, Lacey

Jan. 28: Routine check (125 red, 13 blue)

Comments: Red — Person in charge was unable to provide correct answers regarding procedures for cooling, proper thawing, food storage requirements, glove use and proper handwashing. Employee observed washing gloved hands in three-compartment sink. Bare-hand contact with ready-to-eat foods. Employee prepped vegetables with bare hands. Five-gallon containers of pho stock prepared at 46-47 degrees in walk-in cooler. Containers of chicken were stored on counter between 80-125 degrees. Improper cold holding was observed, with unit storing food at temperature greater than 41 degrees. Shrimp was thawing in bus tub on floor. Chicken and beef thawing in two-compartment sink with no running water. Sanitizer was not properly prepared at beverage station, and there was no sanitizer prepared in food prep or on cook line. Blue — Bean sprouts being washed in 5-gallon bucket on kitchen floor. Vegetables being washed in three-compartment sink that was dirty with food residue. Foods thawing in walk-in cooler were uncovered.

6828 Martin Way E, Olympia

Jan. 14: Routine check (55 red, 17 blue)

Comments: Red — Employer/owner observed improperly washing hands. Six half-racks of pork ribs improperly thawed and stored. Raw meats were prepped in sink with dirty dishes. No accurate thermometer found. Blue — In-use wiping cloths were placed on food contact surfaces. Employee smoking in food prep area. Leak from ceiling into bucket in food prep area. Unshielded lights in food prep area. Re-inspection: A re-inspection was conducted Feb. 2. In that inspection, there were 25 red violations and 8 blue violations.

211 Trosper Road, Tumwater

Jan. 13: Routine check (60 red, 10 blue)

Comments: Red — Room temperature storage bowl contained beef at 81 degrees and deep-fried vegetables with meat at 66 degrees. Top of larger prep table had cooked shrimp at 65 degrees. Noodles in walk-in cooler in pan deeper than 4 inches. Small open-top cooler had cut salad at 54 degrees. Blue — Poultry was thawing in 85 degree water. A playroom with mattress must be removed immediately. Water running into vegetable prep sink appears on floor around grease trap. Re-inspections and follow-up: Due to many violations being repeat violations, this establishment was ordered to close on Jan. 13. A re-inspection was conducted Jan. 28, when the establishment passed with 10 blue violations. Further repeat violations may result in permanent closure.

416 Sid Snyder Ave. SW, Olympia

Jan. 28: Routine check (5 red, 0 blue)

Comments: Red — In two-door open-top case, tuna salad was 44 degrees.

This story was originally published February 9, 2016 at 9:05 PM with the headline "Restaurant inspections for Feb. 10."