Restaurant inspections for April 5

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

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.

March 21: 10 red; 5 blue

Comments: Blender lids and measuring spoons placed in hand-washing sink. No paper towels at hand-washing sink. Keep sink clear of all food contact items. Keep supplied at all times with soap and paper towels. Wiping towels had no sanitizer content (chlorine). Rinse and store wiping towels in container of bleach water at 50 ppm chlorine.

March 21: 25 red; 0 blue

Comments: Hot dogs on roller only 110 degrees and rollers are 125 degrees. Hot dogs must be kept at a minimum of 140 degrees. Place a dial thermometer for workers to use because readout temperature goes up and down 10 degrees.

March 20: 0 red; 5 blue

Comments: Cartons of eggs displaced above other various foods in walk-in/reach-in cooler must be located below all other food products.

March 20: 15 red; 0 blue

Comments: Inadequate hand-washing facilities, basin inaccessible. Scrub brush in basin. Maintain accessibility to hand sink at all times. Use hand sinks for hand-washing only. Improper cold holding temperatures of potentially hazardous food. Dairy products in residential unit 43 to 44 degrees. Maintain potentially hazardous foods in cold holding at or below 41 degrees. Cease use of residential unit for commercial use.

March 20: 15 red; 0 blue

Comments: Re-inspection required because of repeat red violation. Inadequate hand-washing facilities, unavailable for use, wiping cloth in basin of hand sink. Must make hand sink available at all times, and use hand sinks for hand-washing only. Repeat violation: improper cold holding temperature of potentially hazardous food. Sliced tomato in sandwich prep station was 44 degrees. Maintain foods in cold holding at or below 41 degrees. All shelving must provide food storage of 6 inches or more off the floor and allow for easy cleaning.

March 20: 0 red; 5 blue

Comments: Improper sanitizer. Quat sanitizer in front sanitizer bucket less than required 150 to 400 ppm. Prepare and maintain sanitizer as required changing every four hours or sooner. Notes: The hotter the water, the shorter time sanitizer will last. Reviewed slicer risks and prevention/reduction. Reviewed prep table temps and food prep effects and need to "chill."

March 20: 20 red; 6 blue

Comments: Re-inspection required because of repeat violations from previous inspections. Inadequate hand-washing facilities. Hand sink used as filling station for sanitizer bucket. Prevent potential contamination by using hand sink for hand-washing only. Repeat violation: Improper cold holding temperatures of potentially hazardous foods. Cream pie in pie display refrigerator 48 to 49 degrees. (Ambient temperature of unit is 48.3 degrees). Must maintain "potentially hazardous foods" in cold holding at or below 41 degrees. Monitor temperatures of foods throughout the day. (Refrigeration tech on-site at time of inspection). Inadequate protection from potential contamination. Open beverages above food prep area. Must store employee food separate below and away from public foods/food contact surfaces. In-use utensils improperly stored. Utensils in dipper well in standing water of 126 degrees with unit turned off. Note: Discussed ice machine cleaning and validation cooling procedures.

March 19: 55 red; 15 blue

Comments: Inadequate hand-washing facilities. Hand sink unavailable for hand-washing. Actively being used for ware washing, basin filled with wares and soapy water. Only use hand sink in main prep area. A dedicated single use hand sink is required, current sink may only be used for hand-washing. Kitchen must be rearranged to provide a hand sink, prep sink and three-compartment sink. Kitchen absent dedicated food prep sink, currently using three-compartment sink, washing between tasks/uses. Whole shell raw eggs stored atop ready to eat foods in prep unit top. Store raw proteins below ready to eat vegetables. Room temperature storage of potentially hazardous foods. Shredded beef in bowl on prep unit 58 degrees, non-shredded beef on counter 50 degrees, egg (whole shelled raw) being stored in bowl on counter at room temperature. Must maintain at or below 41 degrees or at or above 135 degrees. Control bacterial growth through proper temperature storage. Remove potentially hazardous foods with no known time/temperature from service. On-site thermometers must be used to take food temperatures. Repeat violation: Inadequate equipment for temperature control. Salsa bar prep unit not properly functioning to maintain required cold holding temperatures of 41 degrees or lower. Must repair. Verify function by taking food temperatures. Food not protected from potential contamination during storage. Ice machine dirty and interior not smooth and easily cleanable. Sanitizer not properly maintained. Chlorine in sanitizer bucket less then 50 ppm. Prepare and maintain sanitizer as required, changing every four hours or sooner if necessary, ensuring chlorine levels 50 to 100 ppm (use test strips to verify). Note: Plumbing facilities are adequate. Previous understandings/allowances no longer acceptable. As mis-use of hand sink/prep sink was observed and represents unsafe food safety practices; additional plumbing and or equipment and/or kitchen flow/design will be required. Plan to be developed by April 15 with implementation by June 1.

March 19: 95 red; 0 blue

Comments: Chicken out of fryer at 176 degrees. Valid food worker cards unavailable for some workers, manager and others. Obtain valid food worker cards by April 2. Improper hand-washing. Employee placed gloves on without washing hands after changing tasks. Employee washed hands for less then required 20 seconds. Inadequate hand-washing facilities. Hand sink not properly stocked, absent paper towels. Improper cooling of potentially hazardous food. Chicken whole and pieces (fried, breaded, etc.) cooled in walk-in covered, not cooled by approved cooling or Walmart standard operating procedure. If shallow pan cooling, items must be cooled uncovered at 2 inches or less in refrigeration until 41 degrees or lower is reached. Repeat violation: Improper hot holding of potentially hazardous foods. Tilapia at 123 degrees, mozzarella sticks at 123 to 128 degrees, popcorn chicken at 121 degrees. All in hot hold case. Repeat violation: Improper cold holding of potentially hazardous foods. Broccoli cheddar salad at 43 to 44 degrees in deli salad display. Note: Ensure sanitizer is properly monitored/changed. Note: Slicers are scheduled to be cleaned every four hours. Cleanings are scheduled and coincide with busy times of lunch and dinner. Staffing and volume may dictate better time (not rush) and greater frequency, maybe every three hours, as cleaning takes 20 to 30 minutes.

March 19: 40 red; 5 blue

Comments: Par-cooked/cooked onions in container on grill at temperature from 110 to 123 degrees. These must be hot held above 135 degrees or cold held below 41 degrees. Moved to prep fridge. Diced tomatoes in right side prep top at 50 degrees. These must be cold held at/below 41 degrees. Place insert in rail holder rather than on top of other containers. Food worker cards expired for two employees. Renew cards in two weeks. In-use damp wiping towels had no sanitizer content. Rinse and store wiping towels in container of sanitizer.

March 19: 65 red; 31 blue

Comments: Inadequate hand-washing facilities. Hand sink inaccessible, plastic insert filled with water in basin. Maintain hand washing sink accessible at all times to prevent potential contamination. Note: As food and clean dishes are located within splash zone, splash guards are required at hand sink, and paper towel dispenser needs to be re-located away from clean dishes. Inaccurate thermometer -- dial stem thermometer reading 40 degrees in ice. Correction: Provide and use thin tip digital thermometers. Verify accurate on occasion and before first use. Inadequate equipment for temperature control. Residential unit used in commercial application. Replace residential unit with commercial unit upon failure or within six months. Improper thawing of frozen fish on prep counter. Thaw by approved method only. Foods not protected from contamination during storage. Inadequate shelving throughout facility. Food and dry goods stored on floor. Food and dry goods must be stored 6 inches or more off ground to prevent potential contamination and allow for cleaning. Store chemicals below and away from food and food contact surfaces. In-use wiping cloths stored on counters. Store in-use wiping cloths in properly prepared sanitizer. Employee cigarettes stored with and above food. Remove from food prep area. Properly store employee food, beverages and personal items separate from food for public. Repeat violation: Improper ware washing facilities. Dish machine not properly functioning to sanitize, 0 ppm chlorine after multiple runs. Repair dish machine. Until repaired, use three-compartment system to wash, rinse, sanitize and then air dry or replace. Three-compartment sink absent in kitchen area and facility. Facility to provide three-compartment sink within speculated time frame agreed to by operator. Cardboard lining shelves and other surfaces. Remove cardboard, provide smooth and easily cleanable surfaces. Facility requires additional cleaning under equipment and in corners. Facility absent food preparation sink. Facility to provide. Design approval required first. Observed pet bowls, blanket and leash in storage area. Pets are not allowed in food prep or storage rooms. Ice may not be used to supplement refrigeration. Prep unit 33 degrees ambient.

March 17: 5 red; 5 blue

Comments: Cheese sauce in crock pot; 136 degrees, 145 degrees on sides, stir frequently. Hot dogs should be 135 degrees or more in hot hold. Operator turned up thermostat. Note: Hand wash sink faucet hot/cold water right to left, not generally accepted. Hot left, cold right.

March 16: 5 red; 3 blue

Comments: Whip cream mix, home-style cooler, less than 40 degrees OK. Double-handled knife placed on side of hand sink, exposed to splash. Place sign (covered with plastic) saying "DO NOT PLACE 2-HANDLE KNIFE NEAR SINK.” Present worker card expired in January. Obtain copy of a new current food worker card by March 30.

March 16: 5 red; 8 blue

Comments: Gravy, 145 degrees, OK. Two-door tall Atosa, 39 degrees. Will use this extra capacity for market food business proposal. In two-door cooler, eggs stored over beer. Don’t place raw food over ready-to-eat foods. No bleach in dishwasher final rinse. Tube replaced. Boxes of straws, coffee filters directly on the floor. Corrected. Three-compartment sink/hand sink behind bar being worked on for leak.

March 13: 5 red; 5 blue

Comments: None.

March 9: 5 red; 0 blue

Comments: Present worker said his missing food worker card is at west side store. Immediately transfer card so every store has a copy as required. Note: One of two dial thermometers in "supera" cooler (the large "Taylor" one) was 7 degrees too low. Removed. Remember, off site "demos" or sales require temporary permit.

March 9: 10 red; 0 blue

Comments: Inadequate hand-washing facilities. Basin inaccessible, food trays blocking basin. Maintain hand sink so it is accessible at all times and prevent potential contamination.

March 9: 95 red; 0 blue

Comments: Re-inspection required. Repeat violation: Valid food worker cards unavailable upon request. Several employees with expired cards, one employee with non-WA food training card. Obtain valid food worker cards by March 24. Improper hand-washing. Employees washed hands for less then required 20 seconds, employees placed gloves on without washing hands, employee did not wash hands after changing tasks. Management to train employees on proper hand-washing methods and requirements. Proper barriers to prevent potential contamination not used. Employee preparing ready-to-eat vegetables with one gloved hand. To prevent potential contamination, glove both hands. Inadequate hand-washing facilities. Hot water, non-mixing valve, 137 degrees. Correction: Repair to provide 120 degrees maximum hot water. Improper hot holding temperatures of potentially hazardous foods. Spring rolls 119 degrees on hot line, egg rolls 114 degrees on hot line. Maintain potentially hazardous foods in hot holding at or above 135 degrees. Improper cold holding temperatures of potentially hazardous foods. Cabbage in walk-in 45 degrees. Maintain potentially hazardous foods in cold holding at or below 41 degrees. Note: As pests are known issue at larger main facility, ensure active integrated pest management. Ensure kitchen wares are properly stored, do not store items on floor.

March 8: 40 red; 0 blue

Comments: Cold hold line, time as a control. Cooling requires high-risk permit. Repeat violation: Expired food worker cards, more than five employees. Obtain valid WA food worker cards by March 22. Improper hand-washing. Observed two employees wash hands for less then required 20 seconds. Properly wash hands at an approved hand sink with soap and warm water for 20 seconds. Facility operating outside of permit. Facility permitted as medium risk, but is actively cooling potentially hazardous foods, a high-risk process. Obtain high risk permit or cease cooling practices.

Feb. 26: 5 red; 0 blue

Comments: Provide ambient thermometers for refrigeration.

▪ Avenue Espresso (3931 Martin Way E)

▪ Melody Chevron (415 Cleveland Ave. SE)

▪ RiteAid #5279 (691 Sleater Kinney Road SE)

▪ RiteAid #5281 (4776 Whitman Lane SE)

This story was originally published April 4, 2018 at 11:07 AM with the headline "Restaurant inspections for April 5."