Here are Thurston County food safety scores for Nov. 1

Comments are taken directly from the latest Thurston County Public 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 reinspection 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 reinspection.
• 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.

Stack 571 Burger and Whiskey Bar

625 Black Lake Blvd. SW, Olympia

Oct. 24: 35 red points; 0 blue points.

Comments:

• Garlic butter with fresh garlic was stored at room temperature. TCS foods must be kept at or below 41 degrees or at or above 135 degrees.
• Liquid egg on ice was observed at 41-47 degrees. Sliced tomatoes in the prep unit were between 42-28 degrees.

Kentucky Fried Chicken

5110 Capitol Blvd. SE, Tumwater

Oct. 24: 30 red points; 0 blue points.

Comments:

• One worker had an expired food worker card. All food workers must provide a valid Washington state food worker card upon request.
• Pot pies were cooled while covered in a walk-in cold hold at 38 degrees but there were no temperature logs for them. Foods must be cooled uncovered at less than 2-inch depths so the food cools from 135 to 70 degrees in two hours and 70 to 41 degrees within an additional four hours.

Little Caesars

704 Trosper Road SW, Suite 122, Tumwater

Oct. 24: 30 red points; 0 blue points.

Comments:

• Cooked pizzas were cooling while covered in the walk-in and no temperature logs were present. Foods must be cooled uncovered at depths of less than 2 inches so the food cools from 135 to 70 degrees in two hours and 70 to 41 degrees within an additional four hours.
• Shredded cheese was at 45 degrees in the prep unit cold hold rather than at or below 41 degrees.

Shari’s Restaurant

3425 Pacific Ave. SE, Olympia

Oct. 26: 15 red points; 0 blue points.

Comments:

• Raw salmon was stored below raw beef. Raw animal proteins must be stored below and away from ready-to-eat foods and in order of cook temperature.
• Raw shell eggs were at 53-59 degrees. Eggs must be stored at or below 45 degrees.

Uptown Lounge

201 Prairie Park St. SE, Yelm

Oct. 19: 10 red points; 7 blue points.

Comments:

• Cabbage on ice was above 41 degrees. TCS foods must be at or below 41 degrees.
• The use of ice for temperature control of TCS foods was deemed inadequate.
• The menu lacked a proper consumer advisory statement for cooked-to-order foods.
• Some shelving lacked a 6-inch gap from the floor.

Pizza Hut / Wingstreet

205 Kenyon Road NW, Olympiat

Oct. 24: 5 red points; 5 blue points.

Comments:

• One food worker was unable to present their food worker card during the inspection.
• An in-use sanitizer solution was too weak.