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.
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▪ 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.
Happy Teriyaki VIII
2915 Harrison Ave. NW, Olympia
June 21: Follow-up inspection (35 red; 3 blue)
Comments: Red — Cooked cabbage stored at room temperature. Pitcher stored in handwashing sink in back kitchen by prep sink. Blue — Shrimp being thawed in back kitchen prep sink under a trickle of running water without being submerged. Metal scoop in fried chicken bin. In-use utensils must be stored handle up outside of product or in separate container.
Fire Creek Ale House
5225 Yelm Highway, Olympia
June 15: Routine check (0 red; 5 blue)
Comments: Blue — Dishwasher in bar did not provide sanitizer in final rinse.
Fresh Taste Deli
7345 Linderson Way SW, Olympia
June 16: Routine check (10 red; 0 blue)
Comments: Red — Food in top of prep refrigerator was at temperatures between 42 and 47 degrees. All cold holding/storage must maintain temperatures of 41 degrees or colder.
2302 Harrison Ave. NW, Olympia
June 10: Routine check (50 red; 10 blue)
Comments: Red — Brown rice prepared in the morning in rice cooker was between 81-90 degrees. Must be reheated to 165 degrees. Chicken and beef in meat walk-in cooler was between 43-44 degrees. All meats must be stored at 41 degrees or colder. Bowls of tomato/cucumber salad was 62 degrees and stored on prep table top at room temperature. Cut salad must be stored at 41 degrees or colder. Raw chicken and scallops over salad and sauces in merchandiser. Raw meats must be stored below or away from ready-to-eat foods. Blue — Sanitizer test strips unavailable. Ice machine accumulated mold growth. Also ice scoop improperly stored on top of ice machine.
Jack in the Box
520 Plum St., Olympia
June 22: Routine check (0 red; 0 blue)
Jim Bob’s Chuck Wagon
4011 Pacific Ave. SE, Lacey
June 22: Routine check (0 red; 7 blue)
Comments: Blue — Cooker/smoker used for long-term unattended cooking must have capability of temperature information collection. Outside storage building needs modification to keep out rodents. Large gap under door and lowest jamb. Eaves have openings along all roof joists.
Eagan’s Westside Drive-in
1420 Harrison Ave. W, Olympia
June 28: Routine check (20 red; 0 blue)
Comments: Red — One employee had expired foodhandler card. Raw, whole shelled eggs stored in victory two-door cooler over milk and soft-serve mix. Eggs and meat must be stored below or away from ready-to-eat foods. Large soft-serve machine with vanilla soft-serve in it was 46 degrees. Cold holding/storage must maintain temperature of 41 degrees or below.