6 eateries with 45 red points or more. Here are Thurston food inspection scores for Feb. 19

Comments are taken directly from the latest Thurston County Public Health and Social Services (PHSS) 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. A reinspection also is required if total red and blue points exceed 65.
• If red points exceed 100 and there’s a lack of managerial control, the county will shut down the establishment. The establishment may reopen after the person-in-charge develops a written course of action to correct all violations and demonstrates corrective action during a pre-opening inspection. Closures also may occur if there is an imminent health hazard, regardless of the total inspection points. The length of a closure may vary depending on the violation and timeframe for corrective actions.
• 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.

Sushi Train

8765 Tallon Lane NE, Lacey

Feb. 11: 65 red points; 0 blue points.

Comments:

• The person in charge was unable to demonstrate knowledge of improper cooling procedures, time-as-a-control procedure and using thermometer to check temperatures.
• Multiple employees had expired food worker cards.
• Raw eggs were stored above ready-to-eat shrimp tempura. Raw animal proteins must be stored below ready-to-eat foods and stacked according to cooking temperature.
• Gyoza and fried sushi were observed cooling in a merchandizer at depths of more than 2 inches and 64-66 degrees. Cooked foods must be cooled at shallow depths at or below 2 inches and shall not be left out at room temperature prior to moving to cold holding.
• Sushi on a train was marked with the wrong time label.

Olive Garden Restaurant

2400 Capital Mall Drive SW, Olympia.

Feb. 10: 50 red points; 3 blue points.

Comments:

• A food worker went from handling dirty dishes to clean dishes without properly washing their hands.
• The handwash sink in the back had a maximum water temperature of 45 degrees. Hand-washing facilities must have hot water that reaches 100 degrees.
• Multiple foods were cooled on ice with temperatures ranging from 39-50 degrees. Cold held TCS foods must be at or below 41 degrees.
• A thermometer was improperly reading temperatures on a grill line. The establishment calibrated the thermometer to fix it.
• Multiple in-use utensils were stored improperly. In-use utensils must be stored in water above 135 degrees or below 41 degrees or stored on a dry, clean surface.

Don Juan’s Mexican Kitchen

639 Lincoln Ave. E, Tenino

Feb. 11: 45 red points; 10 blue points.

Comments:

• The person in charge was unable to correctly identify food-borne illness symptoms and they did not have a certified food protection manager certificate.
• A kitchen hand-washing sink was out of soap.
• Raw eggs were stored above ready-to-eat foods. Raw animal proteins must be stored below ready-to-eat foods and stacked according to cooking temperature.
• Various TCS foods measured more than 41 degrees. Cold held TCS foods must be at or below 41 degrees.
• The menu lacked a disclaimer and reminder for its consumer advisory. A proper consumer advisory is needed to warn patrons of the risk of consuming undercooked animal proteins.
• There was no written procedure or kit for responding to a vomit and diarrhea event. All food establishment needs this written procedure and kit to minimize the spread of contamination and exposure.
• TCS food that was held for longer than 24 hours was not date marked. All TCS foods held for longer than 24 hours must be date marked to ensure they are not kept for longer than 7 days.
• No sanitizer solution was made at the time of the inspection.

7-Eleven

4044 Pacific Ave. SE, Lacey

Grocery/Deli

Feb. 12: 45 red points; 5 blue points

Comments:

• Food workers were unable to show basic food safety knowledge such as proper cold and hot holding temperatures.
• Food worker cards were not available upon request.
• Hand-washing sinks lacked disposable paper towels.
• TCS food items in a hot holding case appeared temperature abused. Chicken and potatoes measured 110-122 degrees. Hot held TCS foods must be at or above 135 degrees.
• An in-use sanitizer solution was too weak as prepared.

La Delicia Y Antojitos LLC

720 Sleater Kinney Road SE, Lacey

Feb. 10: 45 red points; 0 blue points.

Comments:

• The food workers reported that tamales in a prep cooler were from a restaurant that is not an approved WSDA processing facility. All food in the establishment must come from an approved source.
• Multiple prepared items were open, including sliced deli meat. All TCS ready-to-eat food must be properly date-marked if not used within 24 hours.
• Raw eggs were stored above ready-to-eat foods. Raw animal proteins must be stored below ready-to-eat foods and stacked according to cooking temperature.
• Milk and cream in a display cold hold measured 43-44 degrees. Cold held TCS foods must be at or below 41 degrees.
• Cooked rice measured 41 degrees in a prep top cooler. The establishment is not allowed to cool foods under its “medium” risk permit.

Sonic

7746 Martin Way E, Lacey

Feb. 12: 45 red points; 0 blue points.

Comments:

• A hand-wash sink near a grill had an electrical cord in it and it did not turn on. Hand-wash sinks cannot be blocked, must be properly stocked and functional.
• Hot held chili measured 118-150 degrees. Hot held TCS foods must be at or above 135 degrees.
• Half-and-half in an under-counter cold hold unit measured 55 degrees. Cold held TCS foods must be at or below 41 degrees.

O’Malley’s at Westside Lanes

2200 Garfield Ave. NW, Olympia

Feb. 12: 20 red points; 10 blue points.

Comments:

• One employee had an invalid food worker card.
• Various cold held TCS foods measured above 41 degrees.
• The menu had an improper consumer advisory. The menu lacked reminders next to food items with cooked-to-order animal proteins.
• Food contact surfaces were inadequately maintained. A deli slicer had visible food debris.
• Hot water in a handwash sink was only accessible if hot water in a prep sink was on.

Pho 102

5765 Littlerock Road SW, Tumwater

Feb. 12: 25 red points; 0 blue points.

Comments:

• Soup with beef was observed cooling at greater than 2-inch depths. The soup measured 74 degrees after cooling for more than 2 hours. TCS foods must be cooled uncovered at less than 2-inch depths.

Tumwater Deli Mart

6131 Capitol Blvd. S, Tumwater

Grocery/Deli

Feb. 14: 20 red points; 0 blue points.

Comments:

• A prep table was not properly washed, rinsed and sanitized for using raw chicken.
• Mashed potatoes in hot hold measured 130-133 degrees rather than at or above 135 degrees as required.

Taco Lote

5105 Capitol Blvd. SE, Tumwater

Mobile Food Unit

Feb. 12: 15 red points; 0 blue points.

Comments:

• A fresh water-tank was filled with a non-food-grade hose.

Tea Leaf II

4646 Pacific Ave. SE, Lacey

Feb. 10: 10 red points; 5 blue points.

Comments:

• An in-use chlorine solution was too strong as prepared.
• TCS food in the reach-in cooler and walk-in cooler were not date marked.

Northwest Sausage and Deli

5945 Prather Road SW, Centralia

Feb. 13: 10 red points; 0 blue points.

Comments:

• A back hand-washing sink lacked paper towels.

Domino’s Pizza

4538 Martin Way E, Olympia

Feb. 11: 5 red points; 0 blue points.

Comments:

• Chicken wings and breaded chicken on the left side of a pizza prep unit measured 45 degrees. Cold held TCS foods must be at or below 41 degrees.

Broke Da Mouth

3726 Pacific Ave. SE, Olympia

Food Service Establishment

Feb. 12: 0 red points; 5 blue points.

Comments:

• Containers of macaroni salad were not date marked.

No violations

• Olympia Food Co-Op. 921 Rogers St. NW, Olympia. Grocery Stores and Confectioneries. Food Service Establishment. Feb. 13.
• Pints Dog House. 4444 Sixth Ave. SE, Suite 100, Lacey. Commissary Kitchen and Drinking Establishment. Feb. 13.
• Saint Martin’s Concession. 5300 Pacific Ave. SE, Olympia. Concession Stand. Feb. 13.
• Arco AM/PM. 1725 Evergreen Park Drive SW, Olympia. Grocery/Deli. Feb. 12.
• Vic’s Pizzeria Westside. 233 Division St. NW, Olympia. Food Service Establishment. Feb. 12.
• Westside Lanes Deli. 2200 Garfield Ave. NW, Olympia. Concession Stand, Drinking Establishment. Feb. 12.
• Dollar Tree. 2104 Harrison Ave. NW, Olympia. Grocery Stores and Confectioneries. Feb. 12.
• Jimmy John’s. 4530 E Martin Way E, Olympia. Food Service Establishment. Feb. 11.
• Calle De Marcado LLC. 5800 Pacific Ave. SE, Lacey. Grocery Stores and Confectioneries. Feb. 11.
• McCoy’s Tavern. 418 Fourth Ave. E, Olympia. Drinking Establishment. Feb. 11.