Lacey Thai restaurant requires re-inspection. Here are food safety scores for Aug. 23

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

Report restaurant, grocery store, deli or bakery complaints online via the complaint form here: https://www.thurstoncountywa.gov/phss/Pages/eh-problem.aspx.

Reading inspection scores:

• Attention should be given to the type of violation (red versus blue) and whether the establishment 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.
• If red points exceed 45, the county will require a re-inspection within 10 business days.
• If red points exceed 100 and there’s a lack of managerial control, the county will shut down the establishment for at least 72 hours. The establishment may reopen after management and employees complete retraining and demonstrate corrective action during a re-inspection.
• Some common abbreviations: PHF/TCS is potentially hazardous food/time control for safety; RTE is ready to eat; PIC is person in charge; FWC is food worker card; CDI is corrected during inspection.

Pattaya Thai Restaurant

8640 Martin Way E., Lacey

Aug. 9: 85 red points, 15 blue points.

Comments:

• Re-inspection required because red points exceeded 45.
• Person in charge was unable to demonstrate food safety knowledge as facility had multiple red point violations.
• One or more food worker cards were unavailable upon request.
• Multiple TCS foods were being cooled in sealed bags or covered at greater than 2-inch depths. Such foods must be cooled uncovered at 2-inch depths or less until they reach 41 degrees or below.
• Cooked rice stored on counter in closed bags were at 86-106 degrees. Bean sprouts stored next to stove were at 66 degrees. TCS foods cannot be stored at room temperature.
• Cut tomatoes were between 44-45 degrees at the top of the right prep cold hold unit. Mussels were at 47 degrees and tofu was at 43 degrees at the top of the left prep unit. TCS foods must be held at 41 degrees or below.
• Facility conducted high-risk cooling activities with medium-risk permit.
• Food was improperly stored on the ground and in open containers.
• In-use utensils were stored in room temperature water at about 63 degrees. In-use utensils must be stored in hot water at or above 135 degrees, in cold water at or below 41 degrees or at room temperature where they must be changed and cleaned every four hours.
• Wiping cloths were improperly stored on a counter rather than in a sanitizer bucket. Some floors and walls in the food preparation areas were in disrepair.

Brewery City Pizza

4353 Martin Way E., Lacey

Aug. 17: 45 red points; 0 blue points.

Comments:

• Alfredo sauce was cooling in buckets with ice wands at greater than 2-inch depths between 63-102 degrees. TCS foods must be cooled uncovered in 2-inch or less amounts until at or below 41 degrees.
• Various TCS foods were at greater than 41 degrees.
• An in-use bleach sanitizer solution was too strong and had to be remade.

Banh Mi Saigon 8

7263 Martin Way E., Unit A, Olympia

Aug. 17: 40 red points; 0 blue points.

Comments:

• A hand wash sink was not stocked with soap or paper towels. It also lacked warm water and a trash receptacle.
• Rice noodles were cooling while covered in the cold hold. TCS foods must be cooled uncovered in less than 2-inch depths until the temperature reaches 41 degrees.
• Sauces in open air cold hold were at 44-45 degrees. TCS foods must kept at 41 degrees or less when in cold hold unit.

Panda Express

4210 Martin Way E., Olympia

Aug. 10: 15 red points; 5 blue points.

Comments:

• One worker had an expired food worker card.
• Cut cabbage, kale and garlic in oil was at 55-60 degrees in a prep cold hold unit. TCS foods that are cold held must be at or below 41 degrees.
• Some in-use sanitizer buckets had solutions that were too weak.

Denny’s

108 College St. SE, Lacey

Aug. 15: 15 red points; 0 blue points.

Comments:

• Some workers did not have their food worker cards at the time of inspection.
• Various items in cold hold units on cook line were above 41 degrees. TCS foods must be kept at 41 degrees or below when in cold hold units.

Cinco de Mayo

7205 Martin Way E., Suite A, Olympia

Aug. 17: 5 red points; 5 blue points.

Comments:

• A cut melon was at 44-45 degrees in a prep cold hold unit. TCS foods must be kept at 41 degrees or below when in cold hold units.
• A chlorine sanitizer solution was too weak and had to be remade.

Rocket

102 College St. SE, Lacey

Aug. 15: 5 red points; 0 blue points.

Comments:

• One worker did not have their food worker card at the time of inspection.

Taco Bell

5520 Corporate Center Lane SE, Lacey

Aug. 10: 5 red points; 0 blue points.

Comments:

• Some food worker cards were missing or expired.

Jamba Juice

1350 Marvin Road NE, Lacey

Aug. 10: 0 red points; 5 blue points.

Comments:

• The inspector cited them for a deficiency having to do with properly using and storing wiping cloths. No notes were provided.

No violations

• Meconi’s Italian Subs (5221 Lacey Blvd. SE, Lacey)